Budget Travel

Best Ever Lemon Burst Pound Cake

SERVES 12 | ACTIVE TIME 10 Min | TOTAL TIME 1 hour 10 Min

9 tablespoons unsalted butter, room temperature (divided)
4 tablespoons powdered sugar, divided
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice)
1/2 cup whole milk
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon pure almond extract

Preheat oven to 325°F.

Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth to coat. Shake excess into sink. Set aside.

Combine lemon and milk in a small bowl. I like to use a 1 cup measuring cup; pour in lemon juice and then add milk. Set aside.

Combine flour, baking soda and salt in a medium bowl and whisk to combine. Set aside.

In a medium bowl, combine lemon zest and sugar. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, about 3 minutes. Add eggs and almond extract. Beat with mixer until well mixed. Add milk mixture and beat until you have a smooth mixture.

With the electric mixer on low, add flour and mix until combined. Do not overmix.

Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).

Sprinkle with the remaining 2 tablespoons of powdered sugar.

Serve and enjoy!

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Jalapeno Popper Breakfast Taquitos

SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min

2 tablespoons unsalted butter, divided
1-2 jalapeños (to taste), seeds and veins removed, and finely chopped
8 large eggs
4 ounces cream cheese, cut into bits and softened
1/2 teaspoon kosher salt
6 strips Jones Dairy Farm Hickory Smoked Bacon, cooked and diced
4 links Fully Cooked Jones Dairy Farm Breakfast Sausage, diced
1/2 cup shredded Colby Jack cheese
12 flour tortillas

Heat oven to 425°F.

In a medium non-stick skillet, over medium-high heat, add 1 tablespoon butter and jalapenos. Cook the jalapenos, stirring occasionally, until softened, about 3 minutes.

In a large bowl whisk together the eggs, cream cheese, salt and pepper. Whisk until well combined. There will still be small chunks of cream cheese, don't worry that will melt into the eggs as it cooks.

Reduce heat to medium, pour the mixture into the skillet and cook, stirring with a heat safe silicone spatula, flipping the egg curds until no longer runny. The eggs will remain creamy. Set aside.

Melt remaining butter and brush the baking sheet. Reserve the remaining butter.

Lay out 6 tortillas at a time and add a spoonful of eggs to the lower 1/3 of the tortilla. Sprinkle with sausage, bacon and cheese. Roll the taquitos tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet.

Repeat until all of the taquitos are rolled, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, slide a toothpick through the taquito, side to side to secure the it and keep it from unrolling.

Brush the taquitos with the remaining butter. Bake 10-15 minutes until the tortillas are crisp or the ends begin to brown.

Serve and enjoy!

DONNA'S NOTES: To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan into freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 15-20 minutes or until tortillas are completely warmed through. Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Mexican Lasagna

SERVES 12 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min

1 pound lean ground beef
1 tablespoon olive oil
1/2 small yellow onion, grated or finely chopped
2 teaspoon smoked paprika
1 teaspoon cumin
1 tablespoon New Mexico chili powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups frozen sweet corn
1 (4 oz) can fire roasted diced green chiles
1 (10 oz) can enchilada sauce
12 8” large flour tortillas
12 ounces Mexican cheese blend (or 8 ounces Pepperjack and 4 ounces Colby Jack cheese)
6 oz can sliced olives, drained
2 scallions, finely chopped
2 tablespoons chopped cilantro

Preheat oven to 425°F.

Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.

Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).

Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of the cheese on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.

Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.

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Slow Cooker Cranberry Apple Oatmeal

SERVES 4 | ACTIVE TIME 5 Min | TOTAL TIME 1 Hour 5 Min

2 cups old-fashioned oats
2 cups apples, peeled and cut into bite size pieces
1/2 cup craisins
1/8 cup brown sugar
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
4 cups water

Prepare your 5 quart slow cooker by spraying slow cooker with non-stick cooking spray.

Add oats, apples, craisins, brown sugar, butter and salt. Pour water over top and stir to combine. Cover and cook on high for 1 hour or low for 1-1/2 - 2 hours.

Serve and enjoy!

DONNA'S NOTES: To prepare the night ahead: add apples, craisins and butter to a zip lock bag. Refrigerate. Combine oats, brown sugar and salt to a separate zip top bag. Set aside. In the morning pour both bags into slow cooker, add water and turn on.

To reheat oatmeal, add a splash of water or milk to a 1 cup of oatmeal and microwave for 1 minute (more as necessary).

Overnight cooking method: Follow recipe as listed, cooking on low for 6-8 hours. Oatmeal will be very soft and porrage-like.

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Cucumber Vinegar Salad

2 English cucumbers, thinly sliced
1/2 tablespoon salt
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoon granulated sugar
1/2 teaspoon fresh chopped dill
1/2 red onion, thinly sliced

Place cucumbers in serving dish. Sprinkle with salt. Cover and refrigerate for 2 hours. Pour off the liquid (do not rinse).

Meanwhile, combine vinegar, water, sugar and dill in a small saucepan. Warm over medium heat just until sugar is dissolved. Add onion to cucumbers. Pour vinegar mixture over cucumbers and onion. Toss to combine. Refrigerate over night.

Serve and enjoy!

DONNA'S NOTES: I like to peel one cucumber for different textures.

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Chicken Parmesan Meatballs

MAKES 48 Poppers |ACTIVE TIME 15 Min | TOTAL TIME 30 Min

1 pound ground chicken breast
3/4 cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
1/2 small onion, grated
2 tablespoons + 1 cup marinara sauce (divided)
1/2 tablespoon dried Italian seasoning
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 large egg, lightly beaten
1 cup shredded Italian blend shredded cheese

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.

Set aside 1 cup marinara and shredded Italian cheese.

In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.

Turn oven to broil.

Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.

Broil for 2-3 minutes until cheese is golden brown and bubbly.

Serve and enjoy!

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Mexican Hot Chocolate Brownies

SERVES 16 | ACTIVE TIME 5 Min | TOTAL TIME 25 Min

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, plus more for dusting
1/2 tablespoon vanilla extract
2 large eggs
1/2 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon baking powder
1/4 teaspoon salt

Browned Butter Frosting
4 tablespoons unsalted butter
1 cup powdered sugar
2 tablspoons International Delight French Vanilla Creamer
pinch salt

Preheat oven to 350°F. Butter and dust an 8x8 baking pan with cocoa powder, set aside.
Place butter in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.

Pour into prepared baking dish. Bake for 20 minutes or until a tooth pick comes out clean. Allow to cool completely before frosting.

Meanwhile: Heat butter in a small saucepan over medium-high heat, whisking constantly until golden brown, about 3-5 minutes. Add sugar, creamer and salt. Whisk until completely combined and smooth. Pour over the cooled brownies.

Serve and enjoy!

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