Biscotti Toscani

These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino.

Ingredients

• ⅓ cup butter

• ¾ cup white sugar

• 2 eggs

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract

• 2 teaspoons orange zest

• 2 ¼ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ⅛ teaspoon ground nutmeg

• ¼ teaspoon salt

• 1 cup semisweet chocolate chips

• ½ cup toasted almond pieces

Directions

• Step 1

  Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.

• Step 2

  In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.

• Step 3

  Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.

• Step 4

  With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.

• Step 5

  Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.

Spinach Brownies

This might sound crazy, but stick with me. These savory treats are a great option to get picky kids eating their veggies.

Ingredients

• 1 (10 ounce) package spinach, rinsed and chopped

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 eggs

• 1 cup milk

• 1/2 cup butter, melted

• 1 onion, chopped

• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.

3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.

4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Ethiopian Cabbage (Atakilt Wat)

Atakilt Wat, a traditional Ethiopian cabbage dish, is an easy, spiced side full of amazing flavor. It’s also a great vegan option free of dairy, egg, corn, soy, yeast, nuts, and gluten.

Ingredients

• 1/2 cup olive oil

• 4 carrots, thinly sliced

• 1 onion, thinly sliced

• 1 teaspoon sea salt

• 1/4 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/4 tsp fenugreek seeds or powder

• 1/4 tsp cardamom powder

• 1/4 tsp cinnamon powder

• 1/8 tsp cloves powder

• a generous dash of black pepper

• 1 head cabbage, shredded

• 3 potatoes, peeled and cut into 1-inch cubes

Directions

1. Heat the olive oil in a skillet over medium heat.

2. Cook the carrots and onion in the hot oil about 5 minutes.

3. Stir in the spices and cabbage and cook another 15 to 20 minutes.

4. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Tuna Macaroni Salad

Great for summer nights when you just want to relax, this recipe is quick and easy!

Ingredients

• 3 cups uncooked macaroni

• 1/3 cup Italian-style salad dressing

• 1/2 cup sour cream

• 1 cup mayonnaise

• 1 onion, chopped

• 2 stalks celery, chopped

• 1/2 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (5 ounce) can tuna, drained

Directions

1. Cook macaroni in a large pot of boiling salted water until done. Drain.

2. Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.

3. Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

Instant Pot Fiesta Chicken

Instant Pot Fiesta Chicken is one of the easiest recipes to make! It's simply dump, done, and eat. No need for extra prep or steps! And, in less than half an hour, you can have a hearty and delicious meal that is perfect served over rice, eaten in tortillas, or even as a nacho topping!

Ingredients

• 2 chicken breast frozen or raw

• 1 1.1-ounce packet Fiesta Ranch dip mix

• 1 15.25-ounce can black beans, drained and rinsed

• 1 10-ounce can diced tomatoes with green chilies, undrained

• 1 4-ounce can diced green chilies, undrained

• 1 can corn not drained

• 8 ounces cream cheese

Instructions

1. Add all ingredients to the Instant Pot.

2. Close Instant Pot and set to sealing position. Select manual high pressure (the manual button or the pressure cook button on the newer models) and set timer for 25 minutes. When Timer is up, allow for a natural pressure release.

3. Pull chicken out and shred. Return chicken to pot and stir.

4. Serve over rice, if you choose, and enjoy!

Buttermilk Cornbread

I’m usually not a fan of cornbread. More often than not, to me cornbread has the appeal of a dry sponge. However, this recipe has become one of the few cornbread recipes I like. I have two requirements for cornbread. It needs to be sweet and moist.

Ingredients

• 1/2 cup butter

• 2/3 cup white sugar

• 2 eggs

• 1 cup buttermilk

• 1/2 teaspoon baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.