Peanut Butter Cup Brownie Cheesecake

 This Peanut Butter Cup Brownie Cheesecake is the end all and be all of chocolate and peanut butter! With a thick brownie bottom, luscious peanut butter cheesecake filling, loaded with Reese’s cups, and topped with milk chocolate ganache, this Peanut Butter Cup Brownie Cheesecake is the bomb!



INGREDIENTS:

For Brownie Layer:

  • 1/2 cup Vegetable Oil
  • 1/4 cup Water
  • 1 box Brownie Mix, Like Betty Crocker Original Supreme w/ Hershey's Syrup
  • 1 Egg
  • 1/2 cup Mini Semisweet Chocolate Chips

For Cheesecake Layer:

  • 3 8 ounce packages Reduced Fat Cream Cheese, Softened
  • 1 1/4 cups Granulated Sugar
  • 1 cup Creamy Peanut Butter
  • 24 Miniature Reese's Peanut Butter Cups, Chopped
  • 3 Eggs, At room temperature
  • 2 teaspoons Pure Vanilla Extract

For Ganache and Topping:

  • 1 cup Milk Chocolate Chips
  • 3 tablespoons Unsalted Butter
  • 16 Miniature Reese's Peanut Butter Cups, Chopped
  • 1/4 cup Heavy Cream
Peanut Butter Cup Brownie Cheesecake

INSTRUCTIONS:

To Make the Brownie Layer:

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together brownie mix, oil, water, and egg.
  3. Fold in chocolate chips.
  4. Spread batter into the bottom of a well-greased 9-inch springform pan.
  5. Bake for about 25 minutes, or until a toothpick inserted 2 inches from the side comes out with moist crumbs.
  6. Cool in pan on a wire rack for 10 minutes.
  7. Meanwhile, prepare cheesecake layer.
To Make the Cheesecake Layer:
  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add sugar, and beat until combined.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla and creamy peanut butter.
  5. Fold in chopped Reese's cups.
  6. Pour batter evenly over brownie layer.
  7. Return to oven for 40-50 minutes, or until the edges are golden brown, and the center is slightly jiggly.
  8. Cool in the pan on a wire rack.
  9. Run a knife around the edge, and release the sides of the pan to remove cheesecake.

For the Ganache and Topping:

  1. In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
  2. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
  3. Pour ganache over cooled cheesecake.
  4. Sprinkle with chopped peanut butter cups.
  5. Allow 10-15 minutes for ganache to set. Cut and serve.

Cream Cheese Frosted Zucchini Cake

 Soft zucchini cake frosted with a rich, tangy cream cheese frosting – the best way to eat zucchini this summer!

Tyler considers zucchini a weed and thinks I should never plant it. This time of the year it seems like you can barely get rid of the stuff without paying someone to take it. The fact that it’s worthless, combined with the idea that he doesn’t like it has convinced him there is no use in planting it and it just takes up valuable space in the garden. 

I have been able to change his mind about zucchini this year with this cream cheese frosted zucchini cake and a zucchini bread recipe. He admitted it was actually tasty, of course it took a thick layer of frosting to convince him though. Sugar will do that to about anything.


Cream Cheese Frosted Zucchini Cake


INGREDIENTS:

For the Cake:

  • 1 cup zucchini, shredded
  • 2 eggs
  • 1 and 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

For the Frosting:

  • 4 tablespoons butter, softened
  • 1-2 tablespoons milk or cream
  • 1/2 teaspoon vanilla
  • 3 ounces cream cheese, softened
  • 2 cups powdered sugar
Cream Cheese Frosted Zucchini Cake

INSTRUCTIONS:

  1. Preheat oven to 350 F. Grease an 8x8 inch baking pan. In a large bowl, whisk together the zucchini, sugar, oil and eggs. Combine the flour, cinnamon, salt, baking powder and baking soda in a separate bowl.
  2. Gently stir the dry ingredients into the wet. Spread the batter into the greased baking pan. Bake at 350 F. for 28-32 minutes. Let cool completeley.
  3. To make the frosting, beat together the cream cheese and butter until smooth. Beat in the milk, vanilla and powdered sugar. Spread onto cool cake.
  4. This recipe can easily be doubled for a 9 x 13 inch pan.

THE BEST PEANUT BUTTER BROWNIES

 I present to you the Best Peanut Butter Brownies ever! We make them from scratch with lots of peanut butter and then bake them with peanut butter chips. You will like that they are easy to make, chewy, and so delicious!



THE BEST PEANUT BUTTER BROWNIES


INGREDIENTS:

  • 1 1/3 cup Brown Sugar
  • 1 1/2 cup Flour
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 cup melted Butter
  • 3/4 cup Peanut Butter
  • 1 tsp Vanilla
  • 3 Eggs
  • 1/2 tsp Salt
  • 2 cup Peanut Butter Baking Chips
THE BEST PEANUT BUTTER BROWNIES

INSTRUCTIONS:

  1. Preheat oven to 350.
  2. Grease 13x9" pan. Set aside.
  3. In large bowl, beat together brown sugar, butter, peanut butter, vanilla and eggs until well blended.
  4. Add in flour, baking powder, baking soda and salt. Stir until blended.
  5. Add peanut butter chips to batter and fold in.
  6. Spread evenly in pan.
  7. Bake 25-30 minutes or until golden brown.
  8. Allow to cool completely.

Lemon Zucchini Cupcakes

 If you’ve never baked with zucchini before, it’s something you absolutely MUST try!  You can’t taste the flavor of zucchini in your baking but it makes your baking so moist and amazing… the kids will never know!  I’ve used it in everything from brownies to bread!

If you’ve never baked with zucchini before, it’s something you absolutely MUST try!

Lemon Zucchini Cupcakes


INGREDIENTS:

  • ⅓ cup canola oil
  • 2 ½ tablespoons lemon juice
  • 2 eggs
  • ¾ cup sugar
  • rind from one lemon approx. 2 teaspoons
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ⅔ cup flour
  • ⅓ cup milk
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 1 ½ cups zucchini shredded
Lemon Zucchini Cupcakes

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Mix together dry ingredients in a small bowl.
  3. Combine eggs, sugar, oil, lemon juice, milk, rind, and extract in a large bowl. Stir in dry ingredients until well combined.
  4. Stir in zucchini.
  5. Line a cupcake pan with papers. Fill each well 2/3 full and bake for 15-17 minutes or until a toothpick comes out clean. Cool on a wire rack.
  6. Serve with cream cheese frosting or lemon buttercream. (I used Lemon Buttercream)

Zucchini Bread Breakfast Cookies

 Raise your hand if you’re always looking for easy and healthy snack options for the kids… That don’t come out of a package. But these Zucchini Bread Breakfast Cookies? They are really saving my butt this summer, with two always-hungry wild childs to feed.

Zucchini Bread Breakfast Cookies

INGREDIENTS:

  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey
  • 4 tablespoons melted coconut oil OR butter
  • 2 large eggs
  • 1 1/2 cups quick oats
  • 3/4 cup old fashioned oats
  • 1 cup oat flour OR ground grain of your choice
  • 1/4 cup ground golden flax OR chia seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (excess moisture squeezed out)
  • 1/4 cup chopped walnuts
Zucchini Bread Breakfast Cookies

INSTRUCTIONS:

  1. Prep: Preheat the oven to 360°Line two baking sheets.
  2. Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).
  3. Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.

ZUCCHINI BROWNIES WITH 1 MINUTE FROSTING

These easy zucchini brownies come out rich and chocolatey and stay moist for days (although they don’t last that long in my house).  They’re topped with a quick and easy homemade 1 minute frosting for a perfect dessert!

These brownies are super moist and delicious… and you’d never know they have zucchini in them (nor will your kids)!  They are rich and chocolatey and just perfectly delicious!  Of course these Zucchini Brownies are great the day they’re made but they’re even better on the second day.

ZUCCHINI BROWNIES WITH 1 MINUTE FROSTING


INGREDIENTS:

  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 2 1/2 cups grated zucchini undrained (about one large)

1 MINUTE FROSTING:

  • 1/3 cup butter
  • 1 1/2 cups white sugar
  • 1/3 cup milk
  • 1 cup chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9×13 pan.
  3. Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder and baking soda. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry). Gently stir in the zucchini and spread the mixture into your prepared pan.
  4. Bake 25-30 minutes.

FROSTING:

  1. While cake is cooling, combine butter, milk and sugar in a small pan.
  2. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds.
  3. Remove from heat and stir in chocolate chips. Immediately pour over warm brownies.
  4. Let cool completely before cutting.

Cake Mix Peanut Butter Brownie

 A peanut butter brownie recipe made with a cake mix… what more could you want?! These cake mix brownies are quick and easy to make, and they are SO delicious!

If it’s a peanut butter dessert, I am sure to love it. When it is easy to make, I’ll love it even more! Try this Peanut Butter Brownies with Fudge Frosting recipe too!

Oh yes, you definitely can turn a box cake mix into brownies! Cake mix brownies are probably one of the easiest ways to make a quick but impressive dessert.

Cake mix brownies don’t last long enough in our house, but if they did, I’d serve them warm with a scoop of vanilla ice cream and maybe a little chocolate sauce drizzled over the top. Sound good? You can also add a little whipped topping.

Or just eat them by themselves, because they are delicious any way you choose.

Cake Mix Peanut Butter Brownie


INGREDIENTS:

  • 1/3 vegetable oil
  • 1/2 cup peanut butter (smooth or chunky)
  • 1 cup peanut butter chips (or chocolate)
  • 1 yellow cake mix
  • 2 eggs
  • 1/2 cup peanuts or walnuts
  • Preheat your oven to 350°

INSTRUCTIONS:

  1. Using a hand held or Kitchen Aid Mixer, mix the cake mix, eggs and oil. Add and mix peanut butter. Stir in your nuts and chips. The mixture is thick!
  2. Pat the batter into a 9 x 9 inch pan. 9 x 13 can also be used if you want them a little thinner.
  3. Bake 14-17 minutes at 350° or until golden brown like in the photo. These need to sit for at least 20 minutes after cooking since they are soft and gooey. Cut yourself a piece and enjoy!

Salmon and Summer Veggies in Foil

 This salmon is packed with flavor, full of nutritious ingredients, it’s easy to make and clean up is a breeze! I love cooking with ingredients that are in season and we all know this summer everyone will be overflowing with an abundance of zucchini, squash and fresh from the vine tomatoes so why not make a dish that combines all of those? In the past I’ve always thought tomatoes and salmon were such a strange combo (who knows why), then I finally got over that and tried it and I totally love it, as long as things are seasoned right. This is like an Italian spin on salmon in foil and you are totally going to love it! My picky 4 year old couldn’t get enough of it!

A healthy easy salmon recipe! Individual salmon fillets are cooked in foil with zucchini, squash, tomatoes and fresh herbs. A great recipe to make in the summer to use up all those veggies.


Salmon and Summer Veggies in Foil


INGREDIENTS:

  • 4 (5 - 6 oz) skinless salmon fillets
  • 1 clove garlic , minced
  • 2 1/2 Tbsp olive oil , divided
  • 2 small zucchini (13 oz) sliced into half moons
  • 2 small yellow squash (13 oz) sliced into half moons
  • 2 shallots , 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 2 large Roma tomatoes , diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
Salmon and Summer Veggies in Foil

INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
  4. Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper.
  5. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal.
  6. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 - 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.

Stuffed Chicken Fajita Avocado

 This meal is perfect if you are completing a Whole30 or if you are living Paleo or Keto. If you don’t dig the fajita mixture, feel free to get creative and add whatever combination you would like. I also love cracking a egg over the top and adding bacon over the egg and baking. It makes a great and filling breakfast. The possibilities are endless when it come to the magical avocado.

These Chicken Fajita Stuffed Avocados are the perfect weeknight dinner for busy life. They are Whole30, Paleo and Keto compliant.


Stuffed Chicken Fajita Avocado


INGREDIENTS:

  • 3 tbsp fajita seasoning
  • 2 cups frozen pepper and onion mix
  • 2 large ripe avocados
  • 2 large chicken breast
  • 2 tbsp olive oil

Fajita Seasoning (this makes a big batch so you will have extra):

  • 1 1/4 tsp parsley
  • 1 1/2 tbsp paprika
  • 1/4 cup chili powder
  • 1 1/4 tbsp ground cumin
  • 1 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3 tbsp black pepper
  • 2 tbsp sea salt
Stuffed Chicken Fajita Avocado

INSTRUCTIONS:

  1. Heat the skillet with 2 tbsp of olive oil. Thinly slice the chicken breast into long strips.
  2. Add the chicken to a hot skillet. Allow to brown and then add in the fajita seasoning (2 tbsp) along with the bag of mixed peppers and onions (I use 1 bag of the PicSweet brand from Walmart). Cook until the chicken, peppers and onions are at desired doneness.
  3. Slice 2 avocados down the middle and remove the pit. Place on a plate facing upright.
  4. Stuff each avocado with the chicken and pepper mixture. Sprinkle with fresh cilantro and drizzle with my homemade ranch. (See notes to grab the link to my homemade ranch).
  5. Add all of your seasonings to a jar and mix together with a spoon (This makes a big batch so you will have extra).

COCONUT CURRY CHICKEN

 This coconut curry chicken can be create in one-pot and is packaged with full of flavors! This curry can be reached in half an hour or less making it the ideal weeknight-dinner.

INGREDIENTS:

  • 2 tsp yellow-curry-powder
  • 3 tbsp red-curry-paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
  • 1 tbsp lime-juice
  • 3 tbsp coconut-oil separated
  • 1 large red-bell-pepper
  • 1 can full-fat coconut-milk NOT lite
  • ½ medium yellow-onion
  • 1 lb boneless-skinless chicken breast or thighs cut into 1-inch pieces
  • 3 cloves minced garlic
  • 2 tbsp finely minced ginger
  • 2 tsp ground-coriander
  • 1-2 tbsp brown-sugar
  • 2 tsp fish-sauce (optional)
  • ¼ cup cilantro and/or basil diced
  • fine sea-salt and freshly cracked pepper
  • Serve over/with: cooked basmati rice and naan bread with additional lime wedges
  • Optional: chopped peanuts or cashews
COCONUT CURRY CHICKEN

IINSTRUCTIONS:

  1. Begin with prepping ingredients: mince the garlic, mince the ginger and dice the onion. Then peel ginger using a vegetable peeler or spoon then finely mince it.
  2. Thinly slice the red bell pepper in long vertical strips then cut these bits in horizontally.
  3. Heat 2 tbsp coconut-oil in a large-deep skille- over medium-high-heat. Then add the onion & saute for 3-5minutes, or till onions are starting to receive golden.
  4. Add the ginger and garlic. Stir to coat everything with all the oil. Reduce the heat to low then add the red curry paste, curry powder and coriander. Stir frequently for 2-3minutes, or till fragrant and lightly toasted.
  5. Return the heat to medium-high. Then add the remaining 1 tbsp coconut-oil & red pepper. Stir for a few minutes then add the bite-sized parts of chicken.
  6. Sprinkle on pepper and salt to taste (I add 1 tsp fine sea salt and ½ tsp pepper). Cook, stirring frequently about 4-5minutes, or till the chicken is browned on each side, but not cooked .
  7. Pour in the brown sugar, coconut-milk and lime juice (to taste, I begin with only 1 tbsp). Stir till chicken is cooked through (juices run clear & it's cooked to 165°F) and curry is a little thickened. If desired, stir in the fish sauce.
  8. Serve over rice with/or naan bread. Garnish dishes with basil, cilantro, or crushed cashews/peanuts. Serve extra lime wedges from both sides if desired.

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on.
This is a filling recipe stacked with cheese, beef, and tortilla. It’s a solid meal!
But don’t worry, this homemade dish is as delicious as it is healthy. It is so packed with the tomatoes, avocadoes, and beans you (or your kids) won’t even know you’re eating a ton of vegetables.

TEXAS STYLE LASAGNA

INGREDIENTS:

  • 1 1/2 pounds organic ground beef
  • 1 can, 14.5 oz petite diced tomatoes, undrained
  • 1 can, 15 oz tomato sauce
  • 1 can, 4 oz chopped green chilies
  • 2 cups 16 oz 4% cottage cheese
  • 1 teaspoon seasoned salt
  • 1 package taco seasoning
  • 2 eggs, lightly beaten
  • 12 small corn tortillas, torn
  • 3 1/2 – 4 cups shredded Cheddar & Monterey Jack Cheese

Toppings:

  • 2-3 cups tortilla chips broken into med/large pieces
  • Salsa of your choice
  • 3 to matoes, diced
  • 3 avocados cut into chunks
TEXAS STYLE LASAGNA

INSTRUCTIONS:

  1. In a large skillet brown meat and drain excess fat. Return meat to skillet and add the seasoned salt, taco seasoning, diced tomatoes with sauce, tomato sauce, and chopped green chilies. Reduce heat and simmer, uncovered for 15-20 minutes.
  2. In a small bowl combine lightly beaten eggs and cottage cheese.
  3. In a greased 11×7 baking dish layer half of the meat sauce, half of the tortillas, half of the cottage cheese and egg mixture, and half of the shredded cheese. Repeat layers.
  4. Bake uncovered at 350° for 30 minutes or until bubbly. Let stand for 5 minutes before adding tortilla chips, avocado chunks, diced tomato, and salsa.
  5. Serve immediately and enjoy!

ZUCCHINI BAKE WITH FETA AND THYME

This low-carb Zucchini Bake with Feta and Thyme is a delicious side dish any time; but especially when you have a surplus of zucchini from the garden.
ZUCCHINI BAKE WITH FETA AND THYME


INGREDIENTS:

  •   1 T minced garlic
  •  2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
  •  2 large eggs
  •  1/3 cup sour cream
  • 4 medium-sized yellow or green summer squash (see notes)
  •  1 T olive oil
  •  1 cup crumbled Feta, plus a few tablespoon more for the top if desired
  •  2 T grated Parmesan cheese
  •  1 T lemon juice
  •  salt and fresh ground black pepper to taste
ZUCCHINI BAKE WITH FETA AND THYME

INSTRUCTIONS:

  1. Preheat oven to 375F/190C. Spray a 2-Quart glass rectangular casserole dish (affiliate link) or any 2 quart casserole dish with non-stick spray or olive oil.
  2. Wash and dry squash, then cut off stem and blossom end and discard.
  3. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. I used a Mandoline Slicer (affiliate link) with the 7mm blade to get nice even slices, but you can use a knife.)
  4. Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and cook about 45 seconds over medium-high heat (just long enough to season the oil, don’t let the garlic brown.)
  5. Add squash slices and cook about 4 minutes, turning a few times. Squash should be barely starting to soften.
  6. While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined.
  7. Stir in sour cream, Feta, Parmesan, and lemon juice.
  8. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the Feta is salty, so it won’t need a lot of salt.)
  9. Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash.
  10. Repeat with another layer of squash, seasoning again and covering with the rest of the Feta-egg mixture.
  11. Sprinkle a few tablespoons of crumbled Feta over the top if desired.
  12. Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned.
  13. Serve hot.

SICILIAN PESTO

It’s a common misconception that pesto is just one thing: the green one from Genoa! While I absolutely love pesto alla Genovese, the world of pesto doesn’t stop there. There are all kinds of pesto sauces in Italy, but this particular one is inspired by Sicilian tomato pesto – also known as “Pesto alla Trapanese”. What makes it different from Pesto Alla Genovese is that it uses almonds as opposed to pine nuts, and gets finished with fresh tomatoes, which are bountiful in the south. In Sicily, they use the Pachino tomato – which are small, sweet, and similar to cherry tomatoes. The addition of tomatoes gives the entire sauce a much lighter, brighter flavor.
This is such a great condiment to have on hand during summer. I like to keep it in a jar and use it as needed over the course of a few days! It’s so good tossed with pasta and a bit of fresh mozzarella, used on crostini, served with grilled proteins or veggies, and even just as a condiment on a cheese board. This Sicilian tomato pesto adds such a refreshing, summery flavor to every dish!

SICILIAN PESTO

INGREDIENTS:

  • 1/2 cup toasted slivered almonds
  • 1 clove garlic peeled and smashed
  • 1 cup packed basil leaves
  • 1 pint cherry or grape tomatoes halved
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese
SICILIAN PESTO

INSTRUCTIONS:

  1. In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped.
  2. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined.
  3. Remove the sauce to a bowl and stir in the parmesan cheese.
  4. Serve tossed with pasta, as a spread for bruschetta or over chicken, fish or steak.

Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)

 To begin, you’ll need to preheat your oven to 350 and line two pans with parchment paper. I especially recommend using parchment paper with...