2 cups whole milk
1/3 cup cocoa powder
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1/8 teaspoon cinnamon
2 teaspoons vanilla

In a medium sauce pan, whisk together all the ingredients except for the vanilla. Over medium-high heat, bring mixture to a boil. Whisking constantly, continue to boil mixture for 2 minutes or until thick. Remove pot from heat. Whisk in the vanilla.

Transfer pudding to either a serving bowl, or pour into individual cups. Chill in fridge until set, about 2 hours.

Yields 4-6 servings.

1 cup almond butter (or any other type of nut butter)
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
Cinnamon-sugar (for rolling)

Preheat oven to 350 degrees.

In a large bowl, cream together the almond butter and brown sugar. Add the egg, vanilla, baking powder and salt; stir to combine.

Roll dough into 10 similar sized balls and then roll in the cinnamon sugar mixture. Space cookies evenly on a baking sheet. Lightly depress cookies with fingertips.

Bake for 10 minutes. Allow cookies to cool completely before serving.

Yields about 10 cookies.

4 pounds beefsteak tomatoes
1/4 cup olive oil
1/2 white onion
2 cloves garlic
1 carrot
1 celery stalk
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt & pepper, to taste

Cut off the ends of the tomatoes. Peel off the skins and discard them. Using your hand, squish the tomatoes over a bowl and discard the core of the tomato. (If you don’t want seeds in your sauce, do this over a fine mesh sieve)

Using a food processor, finely chop the onion, garlic, carrot and celery.

In large pot, heat the olive oil over medium heat. Cook the onions, carrots, celery, garlic, basil, oregano and red pepper flakes for 10 minutes. Add the tomatoes and bring to a simmer over medium-low heat. Let simmer for 45 minutes. Add salt and pepper to taste.

Yields about 4 cups of sauce.

Coconut-Peach Popsicles

Peaches & cream is a great American flavor combo. In this recipe, I’ve updated the dessert classic and made it lactose-intolerant friendly. Even though I am neither of those things, I really love coconut milk and find to to be a healthier option than cow’s milk. I think the flavor and consistency of coconut milk is just awesome. If you cannot locate a store that sells it, regular whole milk will work just fine.

1 cup diced peaches
1/3 cup coconut milk
2/3 cup plain coconut yogurt
1 tablespoon brown sugar

Using a food processor or blender, puree the peaches, coconut milk, brown sugar and yogurt until smooth.

Pour the mixture into molds and freeze until set, about 4 hours.

Yields 2-4 servings.

Slow-Cooked Root Beer Baked Beans

You home will smell unbelievable while these beans “bake” in your slow cooker. The tangy-sweet aroma will waft through the air, tempting your taste buds to sneak a taste before they’re even done. And by all means, take as many taste tests as you please. Just make sure no one is looking when you do!

6 slices bacon, cut into 1 inch pieces
4 (15-ounce) cans Great Northern beans, drained
1 onion, chopped
3/4 cup barbecue sauce
1 cup root beer (not diet)
1 tablespoon dijon mustard
1/2 teaspoon dried basil
Tapatio hot sauce, to taste
Salt and pepper, to taste

Mix all the ingredients in a slow cooker. Cover and cook on low for 4-5 hours or until desired consistency is achieved.

Yields 8 servings.

Banana Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup mashed bananas
3/4 cup whole milk

Salted Caramel Frosting:
1/4 cup (1/2 a stick) butter
1/2 cup brown sugar, packed
2 tablespoons heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt, more if desired

Banana Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the mashed bananas. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Caramel Frosting:
In small saucepan, melt the butter over medium-low heat. Add the brown sugar and heavy cream. Cook until the sugar is dissolved. Remove from the heat and add the vanilla. Transfer to a large bowl.

Beat in the powdered sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Frost cupcakes once they have cooled.

Yields 12 cupcakes.

With the 4th of July fast approaching, I thought it’s be fun to take a classic summer dessert, like Strawberry Shortcake, and give it a little red white & blue twist.

Mixed Berry Filling:
4 cups mixed berries (such as raspberries, strawberries, blackberries, blueberries, etc.)
1/4 cup sugar
1 teaspoon lemon juice

Shortcakes:
2 1/3 cups Bisquick
1/2 cup half and half
3 tablespoons sugar
3 tablespoons butter, melted

Lemon Mascarpone Cream:
1 cup mascarpone cheese
1/2 cup heavy cream
1/2 teaspoon vanilla
1/2 tablespoon lemon juice
1/2 cup sugar

Preheat oven to 425 degrees.

Mixed Berry Filling:
In a large bowl, mix together the 4 cups of berries, 1 teaspoon of lemon juice and 1/4 cup sugar. Set aside.

Shortcakes:
In a medium bowl, combine the Bisquick, half and half, 3 tablespoons sugar and butter until soft dough forms. Drop 6 spoonfuls of the dough onto an ungreased cookie sheet.

Bake for 10-12 minutes or until golden.

Lemon Mascarpone Cream:
In a medium bowl, beat the mascarpone, heavy cream, vanilla, 1/2 tablespoon of lemon juice and 1/2 cup sugar and together until soft peaks form.

To Assemble:
Take a shortcake and slice it in half. Add a layer of berries, then a layer of lemon mascarpone cream. Top with other half of shortcake, another layer of berries and end with a dollop of lemon mascarpone cream.

Yields 6 servings.

Poaches Peaches:
2 cups water
3/4 cup sugar
1/4 cup honey
1 cinnamon stick, broken in half
2 tablespoons lemon juice
6 peaches, peeled and halved

Raspberry Cream:
2 cups raspberries
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup heavy cream
1/3 cup powdered sugar

Poached Peaches:
In a large saucepan, add the water, sugar, honey, cinnamon stick and lemon juice. Simmer liquid for 5 minutes. Add the peach halves and poach over a low simmer for about 4 minutes or until the peaches are tender. Remove the peaches and place them in a glass baking dish, cut side down. Pour the poaching liquid over the peaches and refrigerate until chilled.

Raspberry Cream:
In a small bowl, mash the raspberries with a fork. Set aside.

In a medium bowl, beat the heavy cream, powdered sugar, vanilla and almond extract until soft peaks form. Fold in the mashed raspberries.

To serves, place a peach half in a bowl or dish and spoon some of the liquid over it. Top with a dollop if raspberry cream.

Yields 12 servings.

The idea for this recipe came from a similar dish I had – coconut crusted shrimp and mango salsa. I wanted to use peaches instead of the mango because they are in season. Besides, who doesn’t love peaches? I chose the tilapia because of it’s nice flaky texture that I think fairs very well with the coconut breading.

Coconut Crusted Tilapia:
4 tilapia fillets
3 eggs
1 cup flour
1 cup breadcrumbs
1 cup shredded coconut
1/4 cup oil
1 lime

Peach Salsa:
3 medium peaches, peeled and diced
1 green jalapeno, seeded and minced
1 red jalapeno, seeded and minced
1 tablespoon fresh basil, chopped
1 tablespoon brown sugar
1 tablespoon white wine vinegar
1/4 teaspoon salt

Coconut Crusted Tilapia:
Rinse the tilapia with cold water and pat dry. Set aside.

On a large plate, mix together the shredded coconut and breadcrumbs. On another plate, add the flour. In a large bowl, beat the eggs.

Dredge the fish in the flour, then dip into the beaten eggs and then coat thoroughly with the coconut and breadcrumb mixture.

In a large skillet, heat the oil over medium heat. Cook the fish on each side for about 4 minutes or until golden brown. Place cooked fish on a paper towel to help drain excess oil. Squeeze fresh lime juice on the fish before serving.

Peach Salsa:
In a medium bowl, whisk together the brown sugar and vinegar. Add the rest of the ingredients and toss to coat.

Yields 4 servings.

Dressing:
1/4 cup + 2 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 tablespoon brown sugar
1 clove garlic, minced
1/2 tablespoon fresh basil, minced
1 teaspoon dried thyme
Salt and pepper, to taste

Bacon & Peach Pasta:
Cook pasta according to directions on box. Set aside.

In a skillet, cook the bacon over medium heat until crispy. Let drain on a paper towel. When cool, crumble the bacon into bite-size pieces.

In a large bowl, combine the pasta, bacon, peaches, onion, and parsley. Set aside.

Dressing:
In a small jar or bowl, combine the vinegar, brown sugar, garlic, basil, thyme, salt and pepper. While whisking, slowly pour in the oil. Pour over the pasta and toss to coat.

Yields 2-4 servings.