13 recipes and snacks you need to add to your receta book

Ingredients:

- 1 package (8 ounces) whipped cream cheese

- 1 tablespoon packed brown sugar

- 1 teaspoon McCormick® Coconut Extract

- 8 slices Nature’s Own® Perfectly Crafted™ Bread

- 5 eggs

- 1 cup milk

- 1 teaspoon McCormick® Cinnamon, Ground

- 1 teaspoon McCormick® Pure Vanilla Extract

- 1 tablespoon butter

Preparations:

1 - Mix cream cheese, brown sugar and coconut extract in small bowl until well blended.

2 - Spread 2 tablespoons cream cheese mixture on each of 4 slices of bread.

3 - Press the other 4 slices of bread on top to form 4 sandwiches. Beat eggs with wire whisk in 13x9-inch baking dish.

4 - Stir in milk, cinnamon and vanilla extract until well blended. Dip sandwiches in egg mixture, soaking for 1 minute on each side.

5 - Melt butter in large nonstick skillet or griddle on medium-low heat. Place sandwiches in skillet.

6 - Cook 4 to 5 minutes per side or until golden brown. Serve with maple syrup, if desired.

Ingredients:

- 2 cups Kodiak Cakes Buttermilk Power Cakes mix

- ¼ cup Justin‘s Maple Almond Butter (plus more for serving)

- 1 teaspoon ground ginger

- 1 teaspoon cinnamon

- ½ teaspoon cloves

- ½ teaspoon nutmeg

- 1 teaspoon blackstrap molasses

- 1 ¼ cups almond milk

- ¼ cup coconut oil or butter, divided

Preparations:

1 - In a large bowl, combine pancake mix, almond butter, spices, and almond milk. Stir well.

2 - Pour ¼ cup batter onto a heated pan or griddle greased with 1-2 teaspoons coconut oil or butter.

3 - Cook on medium-high heat or 375 degrees until bubbles form on the top. Flip and continue to cook until golden brown. Continue with remaining batter.

4 - Serve pancakes warm with a drizzle of almond butter, as desired.

Ingredients:

Blueberry “Cheesecake”

- 1 (10-ounce) bag frozen blueberries (or raspberries or strawberries)

- ¾ cup full-fat coconut milk

- ¾ cup maple syrup

- 1 ½ cup raw cashews or almonds, soaked 2 hours and drained

- ¾ cup coconut oil Pinch of sea salt

Crust

- ½ cup Justin’s Peanut Butter

- 8 medjool dates, pitted

- ½ cup peanuts

- ½ cup oats

Preparations:

1 - To make the cheesecake, combine frozen berries, coconut milk, and maple syrup in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer 20-25 minutes, stirring occasionally. Remove from heat and cool.

2 - In a high-speed blender, combine cashews or almonds, coconut oil and salt.

3 - Pour in cooled blueberry mixture, and blend until smooth and creamy. Pour or scoop mixture into 12 silicone muffin tins.

4 - Make the crust by combining all crust ingredients in the bowl of a food processor. Process until mixture forms a sticky ball.

5 - Top cheesecake mixture with crumbled crust, and press down slightly.

6 - Freeze 4 hours to overnight.

7 - Serve straight from the freezer, and keep extra cheesecakes frozen until ready to eat.

Ingredients:

- 8 slices sturdy bread, like a French loaf or brioche (day old / stale works best)

- 2 tablespoons sugar

- 1 teaspoon vanilla

- 1 teaspoon cinnamon

- 1 cup JUST Egg

- ½ cup milk (almond creamer is our go-to here)

- Coconut Oil or Butter

- Your favorite toppings (maple syrup, berries, powdered sugar...)

Preparations:

1 - Dry out the bread: If your bread is not stale yet, lay it out on a baking sheet overnight to dry, or bake it for 10-20 minutes in a 300°F oven until stiff and dry. Using stale or dried bread will help it soak up the custard, while avoiding soggy French toast.

2 - Whisk the custard: Whisk together the JUST Egg, sugar, vanilla, cinnamon and milk in a wide shallow dish.

3 - Soak the bread: Soak the bread slices in the custard mixture for 15-30 minutes, flipping halfway through.

4 - Fry the toast: Bring a non-stick skillet to medium-low heat and brush with a light coating of coconut oil or butter. Use a fork or tongs to pick up each slice of bread from the soaking dish, letting any excess custard mixture drip off back into the dish.

5 - Cook each slice for about 2 minutes on each side, until browned. Serve immediately, with your favorite toppings.

Ingredients:

- 1 package Smithfield® Sliced Ham

- One 8 oz. crescent roll tube

- 2 tablespoons Dijon mustard

- 1 cup shredded gruyere cheese

- 2 tablespoons butter, melted

- 1 tablespoon garlic powder

- 2 tablespoons thyme or parsley

- Cooking spray

Preparations:

1 - Heat oven to 350 degrees and coat 8x8 baking dish with cooking spray. Roll out crescent dough and cut into 4 rectangles, pinching the perforated areas to seal.

2 - Spread Dijon mustard over each rectangle, top with shredded cheese, 2-3 slices Smithfield Sliced Ham, and roll each section to create a log, pinching the seams to seal.

3 - Cut each roll into equal slices, you should get 4-5 slices per roll. Place cut side up in a baking dish.

4 - Mix melted butter, garlic powder, thyme or parsley and brush over tops of pinwheels.

5 - Bake for 15-18 minutes until golden and bubbly.

TIP: Swap out shredded gruyere for sliced Swiss cheese

Ingredients:

- 1 tablespoon TABASCO® brand Buffalo Style Hot Sauce

- 12 hard-boiled eggs, peeled and cut in half lengthwise

- ¼ cup mayonnaise

- 2 tablespoons pickle relish

- 2 teaspoons Dijon mustard

- ¼ teaspoon celery salt

- ⅛ teaspoon salt

- ⅛ teaspoon ground pepper

- 2 tablespoons finely chopped celery

Preparation:

1 - Remove egg yolks from whites and place yolks in a medium bowl. Mash with a fork and add mayonnaise, pickle relish, mustard, TABASCO® Buffalo Style Sauce and celery salt. Stir until smooth.

2 - Arrange egg white halves on a serving tray and sprinkle with salt and pepper. Transfer yolk mixture to a gallon-size plastic bag and work it into one corner of the bag.

3 - Hold bag tightly above mixture; twist until mixture is firmly positioned. Using scissors, snip off tip of bag. Twist bag to press yolk mixture into egg white halves until they are filled.

4 - Sprinkle with chopped celery and refrigerate eggs until ready to serve.

Ingredients:

- 74 Grams of Brussels sprouts

- 255 Grams of Mirin

- 200 Grams of Sake

- 250 Grams of Soy Sauce

- 100 Grams of Sugar

- 125 Grams of Balsamic Vinegar

- Shaved Almonds

- Scallions

Preparations:

1 - Cut out the core on the brussels.

2 - Deep fry till a dark golden brown Balsamic reduction: Combine Mirin, Sake, Soy Sauce, balsamic vinegar and Sugar over heat until sugar is dissolved (yields 1.5 liters, which can be stored up to one month).

3 - Once Brussels are fried, place in a mixing bowl and toss with 20 grams of the balsamic vinegar reduction.

4 - Add almonds, chopped scallions, and additional balsamic vinegar reduction to taste.

Ingredients:

- 1500 grams of Eggplant

- 16 grams of Roasted Garlic Cloves

- 6 grams of Garlic

- 50 grams of Lemon Juice

- 100 grams of Extra Virgin Olive Oil

- 14 grams of Kosher salt

- 6 grams of Black pepper

- Eggplant Juice, to taste

Preparations:

1 - Char whole eggplant over open fire until the skin has charred and the inside is soft but not smooshy. Keep in a container covered with plastic wrap.

2 - Once at room temperature remove the charred skins and place the meat inside a robot coupe / food processor.

3 - Reserve the liquid from the container that held the eggplants after charring.

4 - Add all of the ingredients in the robot coup / food processor and puree until a smooth paste is achieved.

Ingredients:

- 3 cups plant-based milk of choice

- ¼ cup olive oil

- ½ cup flour Plant-based cheese of choice

- 1 tbsp. nutritional yeast

- ¼ cup almond flour

- 2 cups pasta shells

- Salt

- Pepper

Preparations:

1 - Preheat the oven at 400°.

2 - Start boiling a large pot of salted water for the pasta. When water has boiled add pasta, cook pasta.

3 - Pour plant-based milk into medium sized saucepan, bring to a boil. In a small bowl combine olive oil and flour, whisk together.

4 - Using a spice grinder or food processor, combine almond flour and nutritional yeast to make a plant-based parmesan cheese.

5 - When the plant-based milk has come to a boil, turn down the heat and add the olive oil and flour mixture. Mix together on a gentle heat, making sure the flour doesn’t stick to the bottom of the pot. Add a couple pinches of salt to taste.

6 - When the pasta has cooked drain the water. Add the pasta to the sauce and stir on medium-high heat. Add the plant-based cheese to the pasta and sauce. Mixing in to melt the cheese.

7 - Cook the pasta on a gentle heat for 2-3min. Transfer about two-thirds of the mac and cheese into an oven-safe casserole dish.

8 - Add a layer of plant-based cheese, plant-based parmesan and fresh pepper. Add the remaining mac and cheese for a second layer. Add another layer of cheese, parmesan and pepper.

9 - Bake in the oven for 15-20min at 400° or until golden brown.

10 - Remove the mac and cheese from the oven and let sit for a few minutes before serving.

Ingredients:

- 2 cup of Yellow Onion

- 1 tbsp of Chopped Garlic

- 1 tbsp of Unsalted Butter

- 6 cups of Heavy Cream

- 2 cups of Grated Parmesan Cheese

- 4 cups of Chopped Baby Spinach

- 3 units of Rustic Bread

- 2 cups of Mozzarella Cheese

Preparations:

1 - In a medium heated pot, add the unsalted butter until melted. Add chopped garlic and yellow onion and sweat for 2 minutes.

2 - Add the heavy cream and let it simmer for 10 minutes. Add the Parmesan cheese and turn off the stove.

3 - In a blender, add the chopped baby spinach and the mix from the pot. Let it blend for 2 minutes.

4 - Preheat the oven to 375 degrees.

5 - Cut the top of the bread. Take out the inside dough of the bread. Fill it out with the creamy spinach. On top, add the bread crumb and mozzarella cheese.

6 - Put the bread bowl in the oven for 8 minutes until the cheese is melted and brown.

Ingredients:

- 1 lb bacon, diced

- 8 oz mushrooms, sliced

- 1 ¼ cup Cacique ® Queso Fresco, crumbled

- 6 green onions, diced

- 2 roma tomatoes, diced

- 8 oz pizza crust, refrigerated in can or ready-made dough 6 eggs, scrambled

- ½ cup water Cacique® Crema Mexicana Agria, for drizzling

Preparations:

1 - Preheat oven to 350ºF.

2 - Fan out pizza dough in cast iron skillet.

3 - Sauté bacon to light brown color, over medium-high heat. Add mushrooms to bacon and sauté to golden brown.

4 - Remove the grease from pan, place mushrooms and bacon onto the dough to lightly cover the surface.

5 - Add the eggs over bacon and mushroom mixture. Top with Queso Fresco crumbles, tomatoes and onions over the top.

6 - Bake for 18 minutes.

7 - Serve warm and top with a drizzle with Crema Mexicana Agria.

Ingredients:

- 6 Servings

- 1 tablespoon olive oil

- 1 pound Yukon gold potatoes, peeled and cut into ½-inch cubes

- 1 medium onion, chopped

- 1 medium green bell pepper, chopped

- 2 cans (14 ½ ounces each) diced tomatoes, undrained

- 1 tablespoon sugar

- 1 tablespoon McCormick® Paprika

- 1 tablespoon McCormick® Marjoram, Ground

- 1 teaspoon sea salt from McCormick® Sea Salt Grinder

- ½ teaspoon McCormick® Fennel Seed, crushed

- ½ teaspoon McCormick® Garlic Powder

- 6 eggs

Preparations:

1 - Heat oil in large skillet on medium heat. Add potatoes and onion; cook and stir 8 to 10 minutes or until potatoes are golden brown.

2 - Add bell pepper; cook and stir 5 minutes. Add remaining ingredients except eggs; cook and stir 12 to 14 minutes or until potatoes are tender.

3 - Make 6 indentations with back of wooden spoon in potato mixture. Break an egg into each indentation.

4 - Reduce heat to low; cover and cook 6 to 8 minutes or just until eggs are set.

Ingredients:

- 8 eggs cooked sunny side, or scrambled if you prefer

- 8 ounces tortilla chips

- 12 ounces salsa (opt for store-purchased salsa like Herdez salsa verde)

- 4 ounces mexican crema or sour cream

- 16 ounces grated white cheddar and Monterrey Jack cheese (store bought options will work)

- 8 ounces refried black beans or canned refried beans, if available

- 4 ounce pico de gallo

- 1 ounce guacamole

- 4 tablespoons cotija cheese

- Pinch chopped cilantro on each serving

Preparations:

1 - Preheat the oven to 350 degrees.

2 - In a large sized mixing bowl, add chips, salsa, sour cream and half of the grated cheese and toss until all chips are coated with sauce, cheese and crema/sour cream.

3 - Place the mixture in a large baking dish, sprinkle the remaining grated cheese over the top of the chilaquiles and bake for about 15 minutes until the cheese is fully melted and chips are lightly browned.

4 - In 4 medium sized serving bowls, spoon warm black beans in the center of each bowl and then pile the chilaquiles on top, place fried/scrambled eggs next, then spoon a dollop of sour cream and guacamole in the center of each portion, sprinkle with cotija cheese and pico de gallo, garnish with cilantro.