Beef Enchilada Skillet

This recipe is all about getting dinner on the table fast. Recommended to pair this recipe with:

• Sweet Corn Bread

• Instant Pot Spanish Rice

Start both and then put together the skillet, and dinner could be on the table in less than half an hour.

---

Beef Enchilada Skillet

In an oven-safe skillet, prepare:

1/2 recipe Red Enchilada Sauce

• Or, substitute: 1 packet of Enchilada Seasoning Mix & 3/4 cup chicken broth

To the prepared sauce, add:

1/2 lb ground beef, cooked & drained

1 (15 oz) can black beans, rinsed & drained

1 cup frozen petite corn

Cook on medium heat for ~10 minutes, stirring occasionally.

Sprinkle with:

1/2 cup shredded cheese

Allow cheese to melt & serve hot.

Garnish with:

• Cilantro

• Tomatoes, diced (or salsa)

• Guacamole

• Lettuce

---

Brenda’s tips:

• Serving size: 4

• Brenda prefers to use 3/4 cup dry beans prepared in the pressure cooker (takes an extra ~40 minutes) in place of canned. Don’t forget to rinse after cooking.

Instant Pot Spanish Rice

A delicious basic Spanish Rice to accent any meal.

Leveraging the multi-function possibilities of the Instant Pot, this recipe is truly one pot.

*A word of caution* any time you start a recipe by sautéing in the Instant Pot, it is absolutely critical to deglaze the pot. Or when the pressure is released, you’ll lift the lid to find the bottom burned. As directed below, don’t forget to deglaze the pot!

---

Instant Pot Spanish Rice

Select “Sauté” setting on the Instant Pot, add:

1 Tbsp oil

1/4 cup onion, finely diced

1 tsp garlic, minced

Stir while cooking, about 2 minutes.

Deglaze pot by adding:

1/2 cup water (or chicken broth)

**Make sure the entire bottom was deglazed, or else the rice will burn**

Immediately add:

1 cup chicken broth

1 1/2 cups rice

1 (15 oz) can crushed tomatoes

1 tsp chili powder

3/4 tsp salt

1/4 tsp ground cumin

Stir well to combine.

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Rice

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Fluff rice & serve hot.

---

Brenda’s tips:

• Serving size: 4

• Adjust spices for personal preferences

• Recipe can be doubled

• This Spanish rice is a great side to:

  • Beef Enchiladas

  • Tacos

  • Beef Enchilada Skillet

Best Sweet Corn Bread

A few years ago, prior to meeting John, I was able to spend a few months traveling around to visit all of my siblings (it takes months to see all 12). During one of those visits, my sister in law Monica made this cornbread with dinner. It is insanely delicious. She kindly shares this recipe with us!

---

Best Sweet Corn Bread

Place a 9” round cast iron skillet in the oven, setting oven temp to 400F

In a mixing bowl, cream together:

1/3 cup sugar

3 Tbsp butter

2 Tbsp shortening

Then whisk in:

1 egg

Stir in:

1/3 cup cornmeal

Pour on top:

2/3 cup flour

Stir into the flour (don’t mix flour into wet ingredients yet):

2 tsp baking powder

1/4 tsp salt

Add:

1/2 cup milk

Now stir everything together, folding until smooth.

Carefully remove cast iron skillet from oven, adding:

1 Tbsp butter

Swirl to grease bottom of skillet as butter melts.

Pour in corn batter.

Return filled skillet to oven. Bake for 15-20 minutes at 400F.

Serve hot with honey butter.

---

Brenda’s tips:

• Serving size: 4-8 servings

• Recipe can be used for a 9” round pan or an 8” square pan.

• No cast iron? Use a glass or metal pan.

• For High Elevation (~6K ft), add additional 2 Tbsp flour & 1 Tbsp milk

• A perfect side dish for:

  • Chili or Texas Chili

  • Skillet Enchiladas

---

Window to B’s kitchen . . .

Quick Homemade Hamburger Buns

These homemade hamburger (or hotdog) buns will be ready to eat in under an hour. Homemade hamburger buns have never been so easy!

This is another recipe shared by Brenda’s younger sister, Sheryl - - - you’ll want to try these.

---

Quick Hamburger Buns

To a large mixing bowl, add:

1 1/8 cup warm water

1 1/2 Tbsp yeast

1/4 cup sugar

Mix together, allowing yeast to bloom*, then stir in:

2 3/4 cups flour

1 tsp salt

1 egg

1/3 cup oil

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Then follow these steps:

1. Knead for about 10 minutes or until dough is soft and elastic

2. Let rise 10 minutes

3. Divide dough into 12 equal pieces

4. Shape into balls, flatten, and place 3” apart on two greased sheet pans

5. Proof** 10 minutes

6. Turn oven to 425F to preheat

7. Allow to proof ~10 minutes longer

8. Optional: brush tops with egg whites

9. Bake at 425F for 8-12 minutes

Remove from oven. Let sit 5 minutes, then serve.

---

Brenda’s tips:

• Serving size: 12 standard hamburger buns

• *Bloom: After combining the water, sugar, and yeast let it sit until the mixture starts to naturally change (indicates yeast is working)

  • Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

    • burning it: too hot water

    • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

    • poisoning it: salt added directly to yeast that hasn't bloomed

• **Proof means to allow the yeast to work (aka let the dough rise)

  • Proof these buns at room temperature for the recommended time

  • Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a baked good prior to the five minutes, the baked good will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the baked good will cut cleanly and have a smooth open crumb.

• This recipe also works great for hotdog buns. All you need to do is adapt the shaping.

• Great to use with:

  • Hamburgers

  • Sloppy Joes

Farm-style California Burger

One of Chelsea’s go-to protein-packed favorites. This is a meal to be savored.

---

Farm-style California Burger

Prepare:

• Cook some bacon

• Make & cook hamburger patties

Plate as follows:

1 hamburger patty (freshly cooked)

1 cheddar cheese slice

2 slices bacon

3 avocado slices

1 fried egg

Serve hot.

---

Brenda’s tips:

• Serving size: 4. Make as many as needed by multiplying amounts above

• A staple during marathon training, this is calorie-heavy for a reason!

• Swap out the fried egg for a poached egg

• Serve on a bun if desired, Brenda’s homemade-style recommended

HOW TO: Hamburger Patties

This post is inspired by Chelsea’s obsession with great burgers and Brenda’s love of delicious beef. Once upon a time, back during the NYC days, Chelsea organized a “burger club” with the sole purpose of trying the top burger at as many NYC burger joints as possible. Bacon infused, deep fried, smash burgers . . . all delicious.

---

HOW TO: Hamburger Patties

Beef burgers are best, great dressed up or simplified, and are incredibly quick too.

Step 1: Select the beef & make sure it’s defrosted

1. Want a super juicy burger? Go with 70/30 ground chuck - 70% lean beef & 30% fat.

2. Slightly less fatty but still very delicious? 80/20 ground chuck is recommended. Still enough fat to add delicious flavor, but at least it sounds healthier.

3. Or, if grinding your own is an option . . .

• Use 80% lean beef (chuck roast or round steak)

• and 20% bacon fat

• Grind together for a truly delectable alternative

Step 2: Select desired style and create your mixture

1. [Almost] ‘nothing but ground beef’ style:

   To a large mixing bowl, add:

   1 lb hamburger (defrosted)

   1 tsp seasoned salt

   1 tsp garlic powder

   Mix together, working the beef with your hands, to break up any clumps of beef.

2. Gourmet Burger restaurant style:

   In a large mixing bowl, combine:

   1 lb hamburger (defrosted)

   1 Tbsp Worcestershire sauce

   1 Tbsp crushed saltine crackers

   1 tsp garlic powder

   1 tsp seasoned salt

   1 egg

   1 tsp parsley

   Mix together, working the ingredients together with your hands until everything is evenly incorporated.

Step 3: Form the patties

1. Divide beef mixture

   • 4 = 1/4 lb patties

   • 3 = 1/3 lb patties

   • 2 = 1/2 lb patties

2. Select one portion, form into a ball

3. Place ball on square of parchment paper, press to flatten until it’s about 4" in diameter

4. Use the back of a spoon to press a small indent in the center (this will keep the center of the patty from bubbling up while cooking)

5. Set aside and repeat with remaining portions, stacking prepared patties

Step 4: Cook

Select one of the following two ways to cook the patties:

1. Cast iron skillet (recommended)

   • Preheat skillet at medium heat on stovetop until sizzling

   • Lightly butter hot skillet

   • Place prepared patties in hot pan to sear and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

2. Grill

   • Preheat grill

   • Place prepared patties on hot grill and allow to cook for 2-4 minutes

   • Flip patties and cook on other side for 2-4 minutes

   • Remove from pan and place in covered dish to retain heat until ready to serve

Step 5: Dress & serve

Keep it simple or go all out, here are some of our favorite combinations:

1. Hamburger (or cheeseburger) with lettuce, tomatoes, pickles & fry sauce

2. Bacon cheeseburger

3. Farm style (fried or poached egg on top) with bacon

4. Blue cheese & bacon

5. Sub glazed donuts for the buns

---

Brenda’s tips:

• Serving size: four, quarter-pound (1/4 lb) burgers

• Patties can be pre-formed, wrapped and stored in freezer for ~3 months

• Recommended to make these fresh hamburger buns

• Don’t forget to serve with french fries!

Salted Caramel Sauce

This sauce is the BEST salted caramel sauce. It’s inspired by this amazing recipe by the Brown-eyed Baker. A perfect addition to literally any dessert, fruit or snack, it’s smart to always have a bottle on hand.

---

Salted Caramel Sauce

Step 1:

Assemble

Three 1/2 pint glass jars & lids

12 Tbsp butter, sliced

1 cup heavy cream

Set aside.

Step 2:

To a 4qt - flat bottomed pot, add:

2 cups sugar

Turn heat to med-high.

• Allow sugar to heat for ~30 seconds and then stir with a whisk. Sugar will begin to melt and clump. Keep stirring.

• The sugar will caramelize as it heats, turning a golden amber color. Keep stirring and watch it very, very closely.

• As it reaches the perfect caramel color, it will almost begin to smoke* - - - instantly remove the pot from heat.

Step 3:

CAUTION: the next steps will cause billowing HOT steam & caramel will bubble excessively, please keep face & hands out of steam.

To the hot melted sugar, CAREFULLY add:

Butter, cut into slices

Stir, stir, stir. Butter will melt and eventually incorporate. Then CAREFULLY pour in while whisking:

Heavy cream

Stir continuously until completely combined.

Step 4:

Immediately pour into prepared jars. Add:

1/2 tsp flaked sea salt (total: 1 1/2 tsp)

To each jar.

Cover & store in refrigerator. Naturally bring to room temp or microwave in 15 second increments to serve.

---

Brenda’s tips:

• Serving size: 3 cups of salted caramel sauce

• *Smoke: there is a brief moment when the steam suddenly has a different scent, not quite smoky . . . but it will be if the pot is left on the heat. This momentary smell is the best indicator that the melted sugar is ready remove from heat and add the butter.

  • Brenda hasn’t had success with candy thermometers as this recipe changes too quickly for the thermometer to keep up. Instead, pay very close attention to the aroma and the color to achieve caramel perfection.

• Recommended to use Maldon Sea Salt

  • If substituting regular table salt, reduce to 1/4 tsp salt/ 1 cup caramel (total 3/4 tsp for the batch)

  • Brenda recommends adding salt to the jar, instead of the whole pot, for best balanced flavor

• Always keep a jar in the refrigerator

• Perfect to share as gifts

• Recommended to serve over Lava Cake or Shortbread Cookies

---

Window to B’s kitchen . . .

Avocado Toast

Brenda’s fresh French Bread makes this Avocado Toast recipe even better!

---

Avocado Toast

Slice & toast:

2-4 slices of bread (Brenda’s French Bread recommended)

Select a perfectly ripe:

Avocado

• Cut in half, open, and remove the seed.

• Using a knife, slice the fruit inside the shell and then scoop out with a spoon.

Place ~1/4 of the avocado on each slice of toasted bread.

Optional: Smash lightly with a fork.

Sprinkle with:

Salt

Pepper

Serve immediately.

---

Brenda’s tips:

• Serving size: 2-4

• Variations:

  • Top with a poached egg

  • Sprinkle with other herbs & spices, such as crushed red pepper

    • Chelsea likes to use Trader Joe’s Everything but the Bagel seasoning

  • Garnish with fresh microgreens

  • Add a slice of smoked gouda cheese

  • Add bacon strips or crumbles

---

Window to B’s kitchen . . .

Seven Layer Dip

Seven Layer Dip is a perfect contribution to any party, refrigerates well and doubles as a fairly well-balanced snack or even meal.

This dip can be assembled using prepared refried beans and guacamole, or follow the links to make them from scratch.

---

Seven Layer Dip

To a small mixing bowl, add:

1 (16 oz) can refried beans

2 Tbsp (1 pkg) taco seasoning

Stir together, spoon into the bottom of a 13” x 9” dish and spread smooth.

Spoon over the surface, evenly distributing:

1 cup guacamole

Use an offset spatula to spread, then dollop with:

1 cup sour cream

Spread evenly, then sprinkle with:

1 cup cheese, shredded

1/2 cup tomatoes, diced

1/2 cup black olives, sliced

1/4 cup green onions, chopped

Serve fresh with tortilla chips.

Refrigerate leftovers.

---

Brenda’s tips:

• Serving size: 8-12

• Assemble dip in any flat-bottomed dish, narrower containers will create thicker layers

• Substitute salsa for the fresh diced tomatoes if desired

---

Window to B’s kitchen . . .

Fresh Guacamole

Fresh Guacamole

To the bowl of a mixing bowl, add:

2 avocados, pitted & scooped from peel

2 tsp lime juice

Using a fork, lightly mash together. Sprinkle with:

1/4 tsp salt

Then add:

2 Tbsp onions, finely minced

2 Tbsp cilantro, chopped

2 tsp jalapeño pepper, finely minced

1/2 tsp garlic, finely minced

Fold together. Serve immediately.

---

Brenda’s tips:

• Serving size: 4

• Adjust any of the ingredients to taste.

• Prefer mild? Remove the seeds & veins from the jalapeño. Leave out jalapeño completely if extra mild is preferred.

• Refrigerating? Cover with plastic wrap, pressing the plastic wrap directly on the surface of the prepared guacamole.

---

Window to B’s kitchen . . .

Lava Cake

The first of John’s birthday’s we spent together was four months after our wedding. I wanted to make a birthday cake for him . . . only I was uncertain which was his favorite. I poured over my cookbooks, seeking inspiration as I tried to guess the one he would choose - but desiring to surprise - I couldn’t simply ask.

After much internal deliberation, I selected the best choice, and I gathered and assembled and baked . . . I made my favorite cake for my favorite man.

---

Lava Cake

Set oven temperature to 425F.

Butter & flour complete interior surface of four - 4 oz ramekins. Place prepared ramekins on a sheet pan, set aside.

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl of a double boiler* add:

4 oz unsweetened chocolate, coarsely chopped

1/2 cup butter

Set bowl over heated water, reducing stove temp to medium-low. Stir periodically and while melting, prepare the following . . .

To the bowl of a stand mixer, add:

2 egg yolks

2 eggs

1/4 cup sugar

Mix on medium speed until the mixture thickens and lightens in color. Reduce mixer speed to “stir” and slowly pour in the melted chocolate mixture. “Stir” until completely combined.

Divide batter equally among the four prepared ramekins. Transfer sheet pan with filled ramekins to preheated oven. Bake for ~8 minutes. Remove from oven.

Remove lava cake from ramekin:

1. Slide a paring knife around the lava cake, loosening it from the ramekin

2. Place a dessert plate over the top of the ramekin

3. Hold the plate tight to the ramekin and, utilizing a hot pad, invert the ramekin & plate

4. Slip a fork under the edge of the ramekin and pull the ramekin off

Serve hot, with fresh whipped cream and salted caramel sauce.

---

Brenda’s tips:

• Serving size: 4

• If milk chocolate is preferred over dark chocolate, substitute any combination of sweetened chocolate for the unsweetened chocolate

• For gluten-free, substitute cocoa powder or granulated sugar for the flour to butter & “flour” the ramekins (demonstrated in the Window to B’s Kitchen below)

• Lava cakes can also be prepared using an electric mixer or whisk

• Lava cakes can be prepared in advance . . .

  • Refrigerate the raw cakes (in the ramekins)

  • Remove from refrigerator and bring to room temp, resting ~30 minutes

  • Bake as directed above

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the chocolate, and the indirect heat created by the steam will melt it without burning or drying out the chocolate

---

Window to B’s kitchen . . .

Melting the chocolate . . .

Making the batter . . .

Preparing the ramekins . . .

Removing the baked cakes from the ramekins . . .

Avocado Smoothie

While roommates in NYC, Chelsea introduced this insanely creamy & delicious smoothie to Brenda.

---

Avocado Smoothie

To the pitcher of a blender, add:

1 1/2 cup milk (or milk substitute)

1 avocado, pitted & peeled

1 banana

2 Tbsp peanut butter

2 Tbsp cocoa

2 tsp honey

8 ice cubes

Cover with lid and blend on high until smooth and creamy.

Serve immediately.

---

Brenda’s tips:

• Serving size: 4

• Make with any type of milk, cows or coconut milk are recommended

  • Add the milk (or milk substitute) to the blender first. Liquids on the bottom help pull down the other ingredients while blending, eliminating the need to stop and stir.

• This recipe is Inspired by this Against All Grains recipe

---

Window to B’s kitchen…

HOW TO: Select a Ripe Avocado

Please stop squeezing avocados, simply brush or flick the stem instead. Squeezing avocados will result in dark bruises that can make it inedible.

---

HOW TO: Select a Ripe Avocado

Gently brush or flick the stem of the avocado . . .

1. Stem doesn’t budge: the avocado is still too green to consume

   • It should be ready to eat in 2 to 5 days: store at room temperature and check stem daily

   • Be careful not to force the stem off, applying excessive pressure will remove the stem but it won’t make the avocado any more ripe

2. Stem removes easily & fruit is green under the stem: the avocado is perfectly ripe and ready to enjoy

   • Eat it today or tomorrow

   • It is recommended to store a perfectly ripe avocado in the refrigerator after it has ripened

3. Stem easily flicks off & fruit inside is darkly colored: the avocado is past it’s prime

   • Avoid the avocado, most likely it has rotted

Note: exterior color doesn’t always indicate ripeness. A ripe avocado may appear bright green or almost a purplish black. It’s best to simply brush or flick the stem to identify the perfect avocado.

---

Brenda’s tips:

• Enjoy perfectly ripe avocados sprinkled with a little salt, or in these recipes:

  • Avocado Smoothies

  • Guacamole

  • Seven Layer Dip

  • Avocado Toast

---

Window to B’s kitchen…

Buffalo Chicken Quesadillas

These quesadillas can be prepared completely from scratch OR sub in Mission Flour Tortillas and Frank’s Buffalo Sauce if you’re in a hurry.

---

Buffalo Chicken Quesadillas

If making completely from scratch, 3-8 hours before dinnertime:

• Start 1 lb of chicken in the crockpot

• Shred when cooked tender

About 1 hour before dinnertime:

• Prepare one batch of tortillas, recommended to make 8 - 8”

About 15 minutes before dinnertime:

• Make one (or two) batches of Homemade Buffalo Sauce

Now you’re ready . . .

Prep

Set a cast iron (or non-stick) skillet over medium-low heat.

In a mixing bowl, combine:

1 lb shredded chicken

1/4 cup buffalo sauce (double if desired)

Stir together, then fold in:

1 cup shredded cheese

Set aside.

Cook

• Place tortilla on heated skillet, warm for ~10 seconds

• While warming, lightly butter the top surface completely

• Flip tortilla. Buttered side will now be against skillet

• Spoon 1/4 of the chicken mixture on half of tortilla, folding other half over filling

• Stove heat should be medium-low, adjust as necessary:

  • too hot and it’ll burn the tortillas

  • too cold and it won’t crisp the tortillas

• Allow to cook for 1-2 minutes then flip

• Heat on second side for an additional 1-2 minutes

• Remove from pan

Serve hot.

---

Brenda’s Tips:

• Serving size: 4 quesadillas

• Best served with carrot & celery sticks . . . don’t forget the Ranch Dressing

---

Window to B’s kitchen…

Homemade Buffalo Sauce

Once upon a time, Brenda didn’t eat anything spicy. Like never. Thankfully living in NYC for a decade did miracles for her taste buds … and now you benefit.

This sauce will bring you a taste of NY, Buffalo style.

---

Homemade Buffalo Sauce

To a small saucepan, add:

3 Tbsp hot sauce (Frank’s recommended)

2 Tbsp butter

1 tsp white vinegar

1/16 tsp worcestershire sauce

1/16 tsp garlic powder

Heat over medium-low, stirring until everything melts together.

Serve hot as is . . .

OR thicken slightly:

In a small bowl, make a slurry by combining:

1 tsp corn starch

2 tsp water

Stir together and immediately whisk into the above mixture, whisking continuously until the mixture thickens. Boil for ~1 minute.

Serve hot.

---

Brenda’s tips:

• Recipe makes ~1/4 cup buffalo sauce, multiply as needed

• Delicious in:

  • Buffalo Chicken Quesadillas

  • Buffalo Chicken Sandwiches

  • Buffalo Chicken Salad

---

Window to B’s kitchen…

Crockpot Shredded Chicken

Need shredded chicken? This is the best way to make it and, bonus, it’s also the easiest.

This recipe is one of Brenda’s Fundamental Favorites. It’s intended to be leveraged to fit any cooking scenario where you need shredded chicken.

---

Crockpot Shredded Chicken

To the removable bowl of the slow cooker, add:

1/8 cup water

1 lb chicken, boneless skinless breasts

Lightly season with:

Garlic Salt

Select heat setting on the slow cooker:

• High: cook for 3-4 hours

• Low: cook for 6-8 hours

Cook until chicken shreds easily with a fork.

Remove from crockpot, and shred:

• placing chicken on a plate and shredding between two forks.

• add to bowl of stand mixer, fitted with the paddle attachment & turn speed to 2-3 and chicken will shred in ~30 seconds.

---

Brenda’s tips:

• Serving size: 1 lb chicken makes 4 servings

• Frozen? Add ~1 hour to the cooking time for the same tender results

• Prepare in larger batches, shred, portion, and freeze for later

• Adjust seasonings as desired, some suggestions:

  • rosemary, crushed

  • paprika, chili powder, cumin & coriander

  • basil & parsley

• Delicious in:

  • Buffalo Chicken Quesadillas

  • Chicken Enchiladas

  • Soups, Salads, & more

---

Window to B’s kitchen…

Granola

Enjoy a parfait made with this granola, fresh fruit and fresh yogurt.

---

Granola

Step 1

To an extremely large mixing bowl, add:

12 cups (48 oz) regular rolled oats

• Optional, replace half oats with rolled wheat

1 1/2 cup wheat germ

1 cup wheat bran

1 cup wheat flour (freshly milled if available)

1 cup slivered almonds

1 1/4 cups raw sunflower seeds

1 1/2 cups coconut

Set aside.

Step 2

In a small pot, combine:

1 cup oil

1 cup brown sugar

1/2 cup honey

1 Tbsp corn syrup

1 Tbsp vanilla (optional)

1 tsp salt

Melt together, stirring regularly (approximately 3-5 minutes).

Step 3

Pour melted sugar mixture over rolled oats mixture, stirring to combine.

• Keep sifting and stirring and crushing clumps until mixture is evenly coated.

• Even distribution will help the granola bake uniformly, allowing for the most delicious results

Divide equally between 2 - 13” x 9” greased glass baking dishes.

Step 4

Place both filled baking dishes in oven and turn oven to 300F:

• Bake for 20 minutes, carefully remove hot pan from oven and stir the granola

• Repeat bake & stir an additional two times

Bake for a total of 60 minutes. Remove from oven and cool completely. Transfer cooled granola to air-tight containers. Store in the refrigerator or freezer.

---

Brenda’s tips:

• Serving size: approximately 20 cups granola

• This recipe can be adjusted for personal preference:

  • Not sweet enough? add more honey or brown sugar

  • Substitute other grains for the rolled oats

  • Remove nuts or add other varieties

  • Replace wheat ingredients with gluten-free options

• Additional flavor options:

  • Mix in dried fruit after baking

  • Add 1 Tbsp cinnamon to rolled oats mixture

  • Add 1 tsp almond flavoring to melted sugar mixture

---

Window to B’s kitchen…

Hummingbird Bundt Cake

Do you have a few extra bananas past their prime? The deep yellow speckled with black dots on a banana peel indicates perfection for this Hummingbird Cake.

---

One-Bowl Hummingbird Bundt Cake

Preheat oven to 350F.

In a large mixing bowl, sift together:

3 cups flour

2 cups sugar

1 tsp salt

1 tsp baking soda

Sift dry ingredients and then pour in:

1 cup oil

3 eggs

1 1/2 tsp vanilla

1 cup crushed pineapple (undrained)

Stir until smooth, then add:

2 cups mashed bananas

1 cup sweetened coconut flakes

1 cup chopped walnuts (optional)

Stir it all together until well combined.

Butter & flour a bundt pan (attend to every spot or the cake will stick).

Pour cake batter into prepared bundt pan.

Bake at 350F for 60-70 minutes, until inserted toothpick comes out clean. Remove from oven, invert bundt pan over a dinner plate to transfer baked cake.

Glaze immediately (see below).

While cake bakes, prepare:

Glaze

To a small mixing bowl, add:

1 cup powdered sugar

1 Tbsp increments of cold water

Stir until smooth, adding water until desired consistency is reached. Set aside until cake is baked.

---

Brenda’s tips:

• Serving size: ~16 slices

• This is a recipe from Brenda’s mom. It’s one of her favorites and the original recipe came from Farm Journal about 40 years ago

---

Window to B’s kitchen…

Fudge

This is truly the easiest fudge recipe you’ll ever find, with a beautiful texture and smooth chocolate flavor. This fudge comes together quickly, which means you get delicious results to enjoy asap.

---

2 (or 3) Ingredient Fudge

Butter the bottom and sides of a 13” x 9” pan, set aside.

To a large, flat-bottomed pot, add:

1 (10 oz) bag milk chocolate chips

1 (10 oz) bag semi-sweet chocolate chips

1 (14 oz) can sweetened condensed milk

Set pot over “med/low” heat

Start stirring when the bottom chocolate chips heat enough to begin melting, approximately 1-2 minutes after placing pan on heat.

Continuously stir until chocolate is completely melted and sweetened condensed milk is smoothly incorporated. Remove from heat.

Stir in:

2 cups walnuts, lightly chopped (optional)

Transfer hot fudge to prepared pan. Allow to set and cut into 1” squares to serve or share as gifts.

---

Brenda’s tips:

• Serving size: Plenty to share! Makes one 13” x 9” pan, just over 100 - 1” pieces

• This fudge comes together very quickly and is less-likely to go sugary than other fudge recipes.

• It’s suggested to use both milk & semi-sweet chocolate chips, alternately just use milk chocolate.

• Walnuts are optional, add more or less as desired. Papa Saunders says that the fudge is there to hold the walnuts together . . . . for him, the walnuts get doubled to 4 cups.

• Brenda traditionally makes a pan on Christmas Eve and wraps it (the whole batch still in the pan) for her dad to open on Christmas Day. He enjoys it, one piece at a time, over the Christmas holiday. Lucky for everyone else, he usually shares.

---

Window to B’s kitchen…

HOW TO: Cook & Peel Boiled Eggs

Below is one of various possible processes to make boiled eggs. Two factors need to be considered prior to making boiled eggs:

1. Do you want soft or hard boiled eggs? Stating the obvious, soft are less cooked than hard, so soft take less time.

2. Elevation. Elevation impacts cooking time. Lower elevations cook faster than higher elevations.

Once you identify how long to cook for perfection, WRITE IT DOWN. Then you can repeat it on an infinite loop.

---

One foolproof way to boil eggs

1. Add eggs to a large pot

2. Add enough water to cover eggs

3. Place pot over “high” heat

4. Start timer immediately

5. Bring to boil & reduce heat* to “med/low,” cover pot with a lid

6. When timer rings, remove pot from heat

7. Either:

   1. Transfer eggs immediately to cold water (soft boiled eggs)

   2. Set timer and let eggs rest in hot water (hard boiled eggs

      1. When timer rings, pour off hot water

      2. Add cold water until eggs are covered

The best way to peel boiled eggs

This peeling method works on both soft and hard boiled eggs

1. Once cool enough to handle, pick up a boiled egg

2. Using the back of a spoon, tap all over egg, shattering shell completely

3. Using fingers, remove some of the shell from bottom of egg (enough to slip a spoon through)

4. Dip spoon into cold water

5. Slip spoon between shell and egg

6. Rotate egg to remove shattered shell completely

7. Rinse clean

   • ALWAYS rinse with clear water to ensure shells are truly gone

8. Repeat with remaining eggs

Serve hot.

---

Brenda’s tips:

• * Many recipes recommend shutting off heat to finish the eggs, but Brenda suggests keeping the heat on med/low. The primary reason for this is that water boils at a higher temperature at sea level that progressively decreases as elevation increases. Since the water boils ~10F lower where Brenda lives, the initial boil doesn’t retain quite enough heat to finish the boiled eggs.

• At 6100 ft, these are the times recommended:

  • Starting eggs in cold water, set timer immediately after placing pot on high heat:

    • Soft boil: 10 min with heat on, transfer immediately to cold water

    • Hard boil: 10 min boiling + 5 min resting in hot water

---

Window to B’s kitchen…

The best way to peel a boiled egg

Soft boiled eggs