Each one of you woke up this morning with a single question on your minds: “What on earth am I going to make for breakfast?” (Unless you don’t eat breakfast and that is a sad thing.)
This enigma might have plagued you the whole night before and you woke up feeling perplexed and unsettled. So you decided to seek the advice of your all-time favorite chef- ME!! Well, you’re in luck, because I now present to you my recipe for EGGCELLENT EGG PIE ! This stuff is my favorite. It’s great for a quick breakfast or having friends over for brunch. Now, ambitious chefs, put on your cooking hats, tie on your aprons, and get ready to make this deliciously awesome, and scrupulously healthy EGGCELLENT EGG PIE. If you need a quick and easy summary, skip down to the bottom of the page to our HANDY DANDY SUMMARY
Serving Size: 8
My siblings and I are granola ADDICTS!! We eat it with milk, yogurt, fruit or dry; we love it however! But buying granola in the box can be expensive, so we figured, “Hey, let’s figure this out ourselves!" Turns out, granola is super easy and fun to make and has become one of our favorite things to throw together. Not only is it easy, but it's also a super healthy snack that won't conflict with your New Year's resolutions! Here’s how we make it! This recipe is perfect for large families (it usually lasts us 4-7 days.) Skip down to the “Handy Dandy Summary” for the quick instructions.
By Ruthie White
Hey y’all, this is Ruthie White again! I’m so honored to be writing another article for Not Just Another Blog. This recipe is one that my mom has used every Christmas that I can remember. They are different than what you would normally make, so I put my own spin on it, and they are AMAZING! Let’s get right into this recipe. To check out my last edition to Not Just Another Blog, the S'more Dip, go here!
Candy Cane Cookies
1 cup of butter
1 cup powdered sugar
½ teaspoon vanilla
½ teaspoon mint extract
Dash of salt
2 ½ cups of all purpose flour
Red food dye (use as much as you want to, I used about a tablespoon worth)
Tip#1: one stick of butter=½ cup
Tip #2: make sure all your eggs and butter are room temperature so
they will mix smoothly.
Tip #3: preheat your oven so that everything will cook evenly.
I used my kitchen aid mixer when making these cookies You can use a hand mixer or just use your muscles. If you decided to use your muscles, the dough gets pretty thick so it'll get hard after all the flour is added.
In a large mixing bowl beat the butter for 30 seconds on medium to high speed, add in the powdered sugar, and mix until they are creamed. It will look like the beginning of a buttercream. Scrape down the sides,
then add the egg, vanilla, mint, and salt. Mix until all of ingredients are combined. Slowly add in the flour and mix until the flour is thoroughly combined. Scrape down the bowl and turn the dough out onto a floured surface. Knead for about a minute, then separate the dough as equally as you can. Color half of the dough red. WARNING: this part is really messy! Wrap both halves in plastic wrap and let chill for 30 minutes or until no longer sticky. After you take the dough out of the fridge, cut it into 1 inch thick pieces and roll into ropes.
Twist the white and red ropes together and pinch the ends to seal the two ropes together. Once they are twisted together form it into a candy cane shape. Mine turned out a little big, and the bigger they are the easier it is for them to break. Bake the cookies for 11 minutes at 350 degrees or until the edges of the cookies are set. Pull out of the oven when they are done and let them cool on a cooling rack. Enjoy!!
Handy Dandy Summary
I LOVE smoothies! I mean LOVE, LOVE, LOVE! What’s not to like?? They’re quick, easy, and chock-full with the nutrients. For the past 3 years, I’ve tried a ton of smoothie recipes, from Peach Pie to Red Cabbage with blueberries (it was terrible; do not try!) Let’s just say a lot has been learned from trial and error. One of my family’s favorite smoothies is actually a Nia original, Watermelon Smoothie. The idea surfaced because my family loves to buy watermelon, but it’s very hard to consistently purchase good ones. They’re often too ripe or bitter, and no one wants to eat it. That’s when my grandma gave me the idea to, instead of throwing the unwanted watermelon away, use it in smoothies. After a few experiments, a recipe was crafted that everyone loved! We love how unique and refreshing it is! I love to make it when I’m in a rush, but still want a filling, healthy start to my day. Here’s the recipe and enjoy!
Put the watermelon cubes in the blender. Add just enough of the water to touch the bottom of the blender and the watermelon. Blend together. If your cubes are too big, they will not blend, so make sure they are a decent size and are touching the blades. Once blended, the watermelon should be relatively watery. When I use seeded watermelon, I like to put the smoothie through a strainer to remove the chopped seeds. Definitely makes the drink easier to consume, but doesn’t really affect the taste. Add the yogurt and blend. This will make the smoothie heartier. Add optional strawberries and bananas and flaxseeds. These are my favorite additions to Watermelon smoothies, however, the drink still tastes great without. Drink immediately or keep in the fridge for a maximum of two days. A few hours prior to making, the smoothie might need another go in the blender to remix the ingredients.
That’s it! Usually, Not Just Another Blog includes a Handy Dandy Summary to further condense the instructions, but this recipe doesn’t need any more simplification. Hope you enjoy!!
Well, I promised another birthday recipe from my dad’s special day, so here it is! This dish is a another family favorite. It’s tasty and gooey enough for my brothers to enjoy, but healthy enough for my mom to like. It actually has ground flaxseeds and chia seeds, which are an awesome source of protein. And even though it has a chocolatey taste, it’s actually made with unsweetened cocoa, which is technically healthy. I love to eat this early in the mornings, when I need an energy boost in the afternoon, and when I have a sweet tooth before bed. Plus, it takes a crazy short time to make! These Chocolate Oatmeal Balls are a must try!
1 c. old-fashioned oatmeal
⅓ c. almonds, chopped
⅔ c. sweetened shredded coconut
½ cup of ground flaxseed (optional)
½ c. nut butter (peanut or almond are both good)
⅓ c. honey
1 Tbsp. chia seeds
¼ cup unsweetened cocoa powder
1 Tspn vanilla extract
Combine all the ingredients in a bowl. Thoroughly mix. Afterwards, place the mixture in the fridge for about 30 minutes. Afterwards, roll into balls of about 1 diameter. And …. Enjoy!
That’s it! Usually, Not Just Another Blog includes a Handy Dandy summary to simplify the recipe, but this one doesn’t need it! The Chocolate Balls are so easy! My siblings love to make it with me, so definitely try this recipe out with your family! Trust me, you're going to love this it. Comment if you're committed to trying this recipe!
Also, in the picture, there are carrot oatmeal balls as well. This recipe is amazing as well (although chocolate always comes first.) If you would like a the recipe for carrot balls as well, just request it in the comment section. :)
Hi, guys!! This is Nia, Jada, and Bailey. We are so excited to introduce our blog's first guest contributor, Ruthie White!! Nia met Ruthie a few years ago at Teenpact (which we can't wait to write an article about when we return in Feburary!!) Recently, Ruthie started an Instagram page (ruthies_foods), featuring a variety of her amazing creations, such as tiramisu, roasted lamb, boeuf bourguignon! We were so inspired by the skill and creativity she thrives in at such a young age. We've asked for a few of her recipes for ourselves and are so excited to share with you one of her delicious, fun, family-friend recipes. Take it away, Ruthie!
Hey y'all, my name is Ruthie. I'm 16 years old and in the tenth grade.
A little bit about me…I'm a homeschooler and a blue belt in Taekwondo. I also love to cook…that's a little obvious isn't it? I'm planning to be a chef when I go to college. In addition to cooking and kicking people, I'm also very involved in my church. In conjunction with one of the teenagers at my church, I help run the elementary kids Sunday school class, sing on the worship team, and help my father (the pastor) with a radio program and podcast called “Everyday.” You can hear us online at WTIX 98.3 FM at 0830 on Sundays. Oh…and my dad is in the Army, so we use military time a lot. Well, that's enough about me, on to the recipe!
This recipe is so simple that anyone can make it, and it’s easily adaptable. I made this in the smallest iron skillet I own, which is about 6.5 inches in diameter, so all the measurements I have are for that pan. Adjust the measurements for the ingredients as needed.
If you choose to use an iron skillet, it won't need to be greased. Just let it soak in hot water overnight and then scrub it clean with more hot water the next day. It'll wash out perfectly. If you don’t have an iron skillet, then use any pan you have available…just be sure to spray lightly with cooking oil.
One cup of chocolate chips
About 27 medium size marshmallows
Graham Crackers or Nilla wafers
Start with one cup of chocolate chips. I used semi-sweet, but I'm sure any kind of chips will work...those are just the ones my mother keeps in the house, lol. Anywho, put the chips in a microwave safe container, and melt them in the microwave. Mine took about a minute. Make sure to stir at several intervals, because chocolate has a tendency to burn. Next, spread the melted chips on the bottom of the pan and place the marshmallows on top. For the pan I used it took 27 regular marshmallows. Bake until the marshmallows are golden brown. At 350 degrees it took 5-10 minutes. Serve immediately. The serving size depends on the size pan you use. This dip is best when served with graham crackers, although Nilla wafers will probably work just as well.
Handy Dandy Summary
What is this, this you ask? This is your new best friend. A buttery English muffin toasted to perfection; succulent sauteed kale, and a superbly cooked over-easy egg. Not only is your egg over-easy, but so is this recipe! We first found this recipe in March and made it for my mum's birthday, but my dad loved it so much that he made us make it for him again in September for his birthday. We created a giant breakfast buffet for him, including this dish, but more on those others later. If you want more birthday breakfast recipes, be sure to subscribe so you can be the first to know when they come out. But for now, 2ere is the recipe for Open-faced Kale and Egg sandwich.
Start off with 2 cups of kale and separate the leaf from the stem. Tear apart or chop the kale as small as you can get it. Heat the oil in a skillet, and, after making sure the kale doesn’t have too much water on it, place the kale in the skillet. Let it cook for about 5 minutes, and then sprinkle in your seasonings and stir it in. Then turn off the heat, and stir in the feta cheese.
While your kale is cooking, butter and toast your English muffins to a nice light brown. In a skillet, cook your over-easy or fried egg to your liking.
From then on out, just top an English muffin with a heap of kale, and place your egg over the top.
Sprinkle a little pepper, and voila! Your new breakfast, lunch, or dinner go-to. 1. Separate the kale leaf from the stem
Handy Dandy Summary
1. Chop or tear apart the kale
2. Heat oil in a skillet
3. Place the kale into the skillet
4. Cook the kale for 5 minutes
5. While the kale is cooking, butter, and toast the English muffins
6. Season the kale.
7. Turn off the heat and stir feta cheese into the kale
8. Cook over-easy egg
9. Place the kale onto the bread and top with the egg
10. Sprinkle with pepper and enjoy!
Try this recipe and tell us what you think! We would love to hear how this recipe went for you! For those who are like my dad and don't like garlic, or my sisters, who don't like spiciness, you definitely might want to cut down on the garlic powder and/or the red pepper flakes. But for me, I thought that the seasonings were perfectly balanced and delicious. But of course, find what works for you! Thank you “Well Plated by Erin” for this dope recipe!
Just one word: Cheesecake. I already know that by the mention of this two syllable word, your mouth has started watering uncontrollably, and you’ve decided, after you’ve read this article, to find the most tempting-looking cheesecake recipe on Google. Well, you don’t need to look any further.
No eye has seen, nor ear has heard of a cheesecake such as this! On a more realistic note, this is one of the best, creamiest, perfectest cheesecakes I’ve ever had. AND, its pretty simple, so its right up MY alley. I am pleased to present to you, my perfect strawberry cheesecake recipe.
2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
1/2 tsp cinnamon
2 (10oz) pkgs frozen sweetened strawberries, thawed
1 TBS cornstarch
2 TBS sugar
2 (8oz) pkgs cream cheese, softened
1-3/4 cups sweetened condensed milk
1/4 cup lemon juice
1 TBS water
Start yourself off with a box of graham crackers OR graham cracker crumbs. I literally asked every worker at Walmart if they had graham cracker crumbs and I just could not find it. So I bought some graham crackers and crushed them into smaller chunks to fit into my coffee grinder. Honestly, this part took me the better part of an hour, so if you can find graham cracker crumbs, that would probably be a huge time saver.
After grinding up two cups of graham cracker crumbs, I put them in a bowl with ⅓ cup of melted butter, ½ tsp of cinnamon, and ¼ cup of sugar and mixed that well. Then, I spooned it onto the bottom of my 9 inch pan and packed it down with a fork. Toss that in the fridge for 30 minutes.
I blended 20 oz. of frozen unsweetened strawberries, 2 TBS of sugar, and 1 TBS of cornstarch in a blender until it was smoothie textured. Then I poured the mixture into a saucepan and slowly brought it to a boil and stirred it for 2 minutes. Then I placed ⅓ of the mixture in a bowl on the side, and refrigerate the rest.
In a medium sized mixing bowl, dump in two 8 oz packages of cream cheese, and beat that until it’s nice and creamy. Then, I poured in 1 ¾ cup of condensed milk and ¼ cup of lemon juice and beat it until it’s JUST mixed well, then add 3 eggs on low, again, until its JUST fully integrated.
Pour ½ of this mixture into your pan with the graham cracker bottom, then, using a ½ teaspoon, drop on the ½ of the strawberry mixture that you set aside. Then, carefully spoon in the rest of the cream cheese mixture into the pan. Again, using the ½ teaspoon, drop the other half of the strawberry sauce on. Use a butter nice to swirl it, if you want to be all fancy. I swirled in the initials of the person I was making the cheesecake for.
Now its time to place the pan in a water bath. The only thing big enough for my cheesecake pan was a large aluminum pan. I placed my cheesecake pan inside, and placed it into my oven, already preheated to 300 degrees, and poured in enough water to come halfway up the cheesecake pan. Let it stay in for about 45-50 minutes. Take it out and allow it to sit in the water bath for 10 minutes. Afterwards, run a butter knife around the sides, and take it out of the water bath to cool for an hour. Refrigerate overnight.
When you get ready to eat it, mix one TBS of water into the chilled strawberry mixture, and pour over the top of the cheesecake.
Handy Dandy Summary
Add a comment if you try the recipe! We'd love to see how it turned out for you!
Hey y’all. I came to share a family favorite of ours with you. We actually probably have it almost once a week, which, considering all of our family favorites, says a lot. We love salmon croquettes. We eat salmon in like every form, but this is probably one of our favorites. We like to experiment with several salmon recipes, and this is just one of the many ways to cook it. Usually, we do salmon and biscuits, but this time, we did bagels, yogurt, and peaches. It was an delicious combo.
We enjoy salmon croquettes for breakfast, but I know that several families do it for lunch and dinner. So keep in mind that this is a meal that you can enjoy at any time. Also, feel free to stick it in a bun! It’s a healthy substitute for hamburgers, and in my opinion, it’s just as delicious. Also keep in mind that seasoning wise, everyone has their own preferences. My dad likes croquettes loaded with flavor, whereas my grandmother likes the simple taste of the salmon with fewer seasonings. So, to each his own. Experiment with this recipe and find your perfect balance of seasoning.
2 cans of salmon
2 eggs½ cup of flour
½ cup of cornmeal
½ cup of diced onion
1 teaspoon of garlic powder
3/8 cup of mayonnaise
1 Tbs of Olive oil
I started with two cans off salmon. I drained the liquid off, took out the bones, and flaked it. Then, I dropped in two eggs, half a cup of cornmeal, half a cup of flour, half a cup of diced onion, a teaspoon of garlic powder, a three eighth cup of mayonnaise, sprinkled in salt and pepper and mixed it well. Then, I took my salmon mixture, and molded it into 13 balls. (How many you have all depends on the size you want them to be.)
Then, I sprayed my skillet, and put in about a tablespoon of olive oil. You don’t want too much oil so pay attention to the size of your skillet compared to mine, and you can judge how much oil you’ll need. Mine was very large. I let my oil warm up at medium-low heat, and when that got hot, I carefully placed some of my croquettes into the pan, and flattened them to about half an inch in height. I wasn’t able to place all of my croquettes into the pan, which is totally fine. But do add a little more oil for the next batch. Make sure that when you place them in, you still have room to flip them when the time comes. What I like to do is take a teensy bit of salmon mixture, and pop it in the pan to taste and see if I need any more seasonings. If you do, feel free to just sprinkle the needed seasoning on top of the croquettes.
I waited for my salmon to get a nice, golden bottom, and then I flipped them. When the other side is done, so are you! Really easy, really pretty, really delicious croquettes that take barely any time at all.
Handy Dandy Summary
Time: 30 minutes
1. Drain, debone, and flake the salmon.
2. Add all of the ingredients, excluding the oil, with the salmon.
3. Form into balls.
4. Put oil into a large pan and warm up at medium-low heat. When the oil is hot, place in some croquettes and flatten them to about half an inch tall, being mindful of flipping space.
5. When the bottom is golden, flip onto other side.
6. When both sides are golden, proceed cooking the rest of the uncooked croquettes.
7. Serve and Enjoy!
I, Bailey Kamau, aspiring to become adept in my knowledge of food, will dazzle you with this simple old fashioned recipe with a little twist.
THE AMAZINGLY GOOD AND SIMPLE BANANA PUDDING
Dear readers, I must warn you that I can get very animated in my cooking articles. It’s partly because I’m a girl, but mostly because I really hope you try these recipes.
Have you had banana pudding you just couldn’t get enough of? Here’s one that everyone will talk about:
1 instant banana pudding mix
8 oz. container of whip cream
1 c of milk
A box of vanilla wafers
Now adventurous friends, let us start with pouring the pudding mix into a large mixing bowl. Add milk. Mix with whisk. After two minutes it should start to thicken.
You will add 4 tbsp of whip cream. Mix it in well. (It’s the special ingredient.) When all this has been finished, you will bring out a second bowl. You’re ready to put your first layer of cookies down at the bottom of the bowl. Make sure the bottom is well covered with cookies.
Take one banana. Slice it up, and lay the banana slices on top of the cookies. Take your banana pudding mix and spread some of it on top of the bananas. Now that you have a layer of cookies, bananas, and pudding, place another layer of cookies. And repeat the layering again. When you have finished putting down the banana pudding mix you will layer the cookies one last time and top with whip cream.
For a tasty decoration, I like adding blueberries or strawberries to the top. Feel free to experiment. In less than 30 minutes it’s ready to be carried to the party or serve your family for a quick and delicious after dinner dessert. Warning: IT ONLY SERVES 8.
The Kamau Sisters
Hi! We're Nia, Jada, and Bailey Kamau. We laugh, sing, read, and have Narnia marathons probably more than we should. Thanks so much for checking out our blog!
Open-Faced Kale and Egg Sandwich
S'more Dip with Ruthie White
Nutella Banana Crepes
2 Egg Casserole for 8
Watermelon Smoothie Recipe
Chocolate Oatmeal Balls
Candy Cane Cookies with Ruthie White