2:51 AVOCADO SALAD RECIPE ➡️ First chop up: - 1 package of small cucumbers, or a few large cucumbers - 1 package of cherry tomatoes - 1 red onion Mix together with: - olive oil - salt - sumac (optional) - balsamic reduction or vinegar - one squeezed lemon (I season to taste) Then add in: - 2-3 avocados (I do this last so they don’t get squashed) Optional: - make and chill pasta, mix with olive oil & seasonings, then mix with veggies for a great pasta salad - olives & feta are a great addition!
4:49 BANANA PUDDING RECIPE: INGREDIENTS: - 1 Jello Vanilla Pudding Packet (Requires 3 cups milk) - 2-3 bananas - Nilla Wafers (we use the gluten free version, Kinnikinnick brand) - Cool whip (if you make your own, you need heavy whipping cream, vanilla, and powdered sugar) - We added maple extract & pumpkin pie spice for extra flavor! DIRECTIONS: Layer wafers, pudding, banana slices, & whipped cream - as many layers as it takes for the container you’re using until the ingredients are gone. & voila! Enjoy the best dessert of all time!
5:46 CAST IRON COOKIE RECIPE: INGREDIENTS - 6 tablespoons unsalted butter, room temperature - ⅓ cup packed brown sugar - ½ cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract (we used vanilla bean paste instead) - 1 cup all-purpose flour (I’m allergic to wheat, so we substituted Pamela’s baking mix) - ½ teaspoon baking soda - ½ teaspoon coarse salt - 1 cup semisweet chocolate chips DIRECTIONS - Spread mix into 10” cast iron, bake at 350 degrees for 20 minutes, let cool before serving - We added frosting & sprinkles for fun, but that honestly made it a little too sweet in my opinion! It was perfectly decadent without, so you could add any extras according to your own taste.
7:20 PUMPKIN OAT BARS RECIPE: INGREDIENTS - 1 (16 ounce) can pumpkin puree - 1 cup brown sugar - 2 eggs - 1 ½ cups all-purpose flour (We used Pamela’s gf baking mix as a substitute!) - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground cloves (OR if you can find Pumpkin Spice seasoning, it usually contains all three, which is what we used!) - 3 cups rolled oats - Optional: can add 1 cup raisins, walnuts, or chocolate chips DIRECTIONS - Preheat the oven to 350 degrees F - Coat a 9x11-inch pan with cooking spray - Combine pumpkin puree, brown sugar, and eggs in a large bowl - Mix together flour, baking soda, and seasonings in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. - Stir in oats. - Spread batter evenly in the prepared pan. Bake 20-25 minutes!
2:51 AVOCADO SALAD RECIPE ➡️
First chop up:
- 1 package of small cucumbers, or a few large cucumbers
- 1 package of cherry tomatoes
- 1 red onion
Mix together with:
- olive oil
- salt
- sumac (optional)
- balsamic reduction or vinegar
- one squeezed lemon
(I season to taste)
Then add in:
- 2-3 avocados
(I do this last so they don’t get squashed)
Optional:
- make and chill pasta, mix with olive oil & seasonings, then mix with veggies for a great pasta salad
- olives & feta are a great addition!
4:49 BANANA PUDDING RECIPE:
INGREDIENTS:
- 1 Jello Vanilla Pudding Packet
(Requires 3 cups milk)
- 2-3 bananas
- Nilla Wafers (we use the gluten free version, Kinnikinnick brand)
- Cool whip (if you make your own, you need heavy whipping cream, vanilla, and powdered sugar)
- We added maple extract & pumpkin pie spice for extra flavor!
DIRECTIONS:
Layer wafers, pudding, banana slices, & whipped cream - as many layers as it takes for the container you’re using until the ingredients are gone.
& voila! Enjoy the best dessert of all time!
5:46 CAST IRON COOKIE RECIPE:
INGREDIENTS
- 6 tablespoons unsalted butter, room temperature
- ⅓ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract (we used vanilla bean paste instead)
- 1 cup all-purpose flour (I’m allergic to wheat, so we substituted Pamela’s baking mix)
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup semisweet chocolate chips
DIRECTIONS
- Spread mix into 10” cast iron, bake at 350 degrees for 20 minutes, let cool before serving
- We added frosting & sprinkles for fun, but that honestly made it a little too sweet in my opinion! It was perfectly decadent without, so you could add any extras according to your own taste.
7:20 PUMPKIN OAT BARS RECIPE:
INGREDIENTS
- 1 (16 ounce) can pumpkin puree
- 1 cup brown sugar
- 2 eggs
- 1 ½ cups all-purpose flour (We used Pamela’s gf baking mix as a substitute!)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
(OR if you can find Pumpkin Spice seasoning, it usually contains all three, which is what we used!)
- 3 cups rolled oats
- Optional: can add 1 cup raisins, walnuts, or chocolate chips
DIRECTIONS
- Preheat the oven to 350 degrees F
- Coat a 9x11-inch pan with cooking spray
- Combine pumpkin puree, brown sugar, and eggs in a large bowl
- Mix together flour, baking soda, and seasonings in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined.
- Stir in oats.
- Spread batter evenly in the prepared pan.
Bake 20-25 minutes!