recipesinfamily

Prep Time: 15 Mins | Cook Time: 1 Hrs | Total Time: 1 Hrs 15 Mins | Yield: 12 Servings

The abundance of oranges in this bread is so comforting! You have got to give it a try, I’m telling you! Serve it with your favorite cup of coffee for the best experience. Enjoy!

Ingredients:

¼ c freshly squeezed orange juice (1 navel orange)
1 ½ c all-purpose flour (195-200g fluffed and leveled)
2 tsp baking powder
½ c plain Greek yogurt (100g)
zest of 1 orange (or 2, if you like things tangy!)
1 tsp vanilla
1 c fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly)
2 large Eggs
½ tsp salt
1 c sugar (200g) Use up to 1 ¼ c for a sweeter bread
½ c melted butter

Glaze

1-2 tbsp orange juice
½ c powdered icing sugar

Directions:

For the Bread:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×5-inch loaf pan.

Add sugar, butter, and yogurt into a large mixing bowl. Whisk everything until well incorporated.

Beat in the juice, eggs, and vanilla until well blended.

Add the orange zest, flour, salt, and baking powder. Stir until well incorporated. Add the cranberries and stir until well combined.

Transfer the mixture to the prepared loaf pan and spread it evenly. Add more cranberries on top.

Place the loaf pan in the preheated oven and bake the batter for about an hour or until done. After 40 minutes, cover it with foil. Remove from the oven.

For the Glaze:

Add powdered icing sugar and orange juice into a mixing bowl, then stir until well blended.

Add the glaze on top of the bread and spread it evenly. Let it rest before serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.

Feel free to use any citrus for this recipe.

Nutrition Facts:

Calories: 239cal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 307IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

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Prep Time: 30 Mins | Cook Time: 45 Mins | Total Time: 1 Hr 15 Mins | Yield: 5 Servings

This Baked Spinach and Ricotta Rotolo is total comfort food! Enjoy the cheesy flavor of this dish. Filled with spinach mixture, each bite is such an adventure. Enjoy!

Ingredients:

1 c mozzarella cheese, shredded
1 tablespoon olive oil (for drizzling later)
8-10 fresh lasagne sheets (15 x 11 cm/6 x 4.5-inch)

FILLING

1 c mozzarella cheese, shredded
1 Egg
1/2 teaspoon Black pepper
1/2 c Parmesan cheese, shredded
1/4 fresh nutmeg, grated (or 1/8 teaspoon nutmeg powder)
1 garlic clove, pressed using a garlic crusher or finely grated
3/4 teaspoon salt
500 grams / 1-pound frozen spinach (pre-chopped), thawed and excess water squeezed out
500 grams / 1-pound ricotta cheese

TOMATO SAUCE

700 grams / 24 ounces tomato passata (US: Tomato puree)
2 tablespoons olive oil
A handful of basil leaves (optional)
1/2 onion, finely diced (brown, yellow, white)
1 1/2 c water
2 cloves garlic, minced
1/2 teaspoon black pepper
3/4 teaspoon salt

Directions:

For the Tomato Sauce:

Place an oven-safe skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Stir in the garlic and saute for a few seconds just until aromatic.

Add the onion and saute for a few minutes until soft.

Add salt, pepper, passata, chili flakes, and water. Stir until well combined.

Reduce the heat to medium-low, then cook for 5 more minutes. Add the basil and stir to combine. Set aside 1 cup of the sauce for later use.

To Assemble:

Prepare the oven and preheat it to 350 degrees F or 175 degrees C.

In a mixing bowl, add all the ingredients for the filling. Stir everything until well combined.

Add 1/3 cup of the filling in the middle of a lasagna sheet, then roll it up. Seal the sides with your wet finger. Slice it into three pieces and lay them in the sauce. Repeat the process with the rest of the ingredients.

Spread the reserved sauce on top of the rolls. Cover them with aluminum foil.

Place the skillet in the preheated oven and bake for about 30 minutes.

Remove the foil cover and add a bit of oil on top, followed by mozzarella cheese. Bake for 15 more minutes.

Serve and enjoy!

Notes:

Make sure to squeeze dry the spinach.

Discard any excess liquid from the cottage cheese.

Feel free to use a baking dish instead of an oven-safe skillet.

Nutrition Facts:

Serving: 463g Calories: 553cal (28%) Carbohydrates: 53.8g (18%) Protein: 30.6g (61%) Fat: 22.8g (35%) Saturated Fat: 9.8g (61%) Cholesterol: 93mg (31%) Sodium: 952mg (41%) Potassium: 537mg (15%) Fiber: 3.9g (16%) Sugar: 1.6g (2%) Vitamin A: 6550IU (131%) Vitamin C: 25.6mg (31%) Calcium: 570mg (57%) Iron: 2.9mg (16%)

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Prep Time: 10 Mins | Cook Time: 15 Mins | Total Time: 25 Mins | Yield: 10 Scones

I am so excited to share this recipe with you today because I know that you are going to love it! These Lemonade Scones only require 3 simple ingredients. Cream, self-rising flour, and lemonade! It will only take you less than 30 minutes to make these treats! You will be amazed by how easy it is to make these delicious scones! Just follow these easy steps for they will guide you to perfection. Try this recipe now. Enjoy!

Ingredients:

1 c thickened cream (heavy cream), not whipped!
1 c lemonade
3 1/2 c self-raising flour, plus extra for dusting

TO SERVE

Jam
Whipped cream

Directions:

Prepare the oven and preheat it to 400 degrees F or 200 degrees C

Line the inside of a tray with parchment paper.

In a mixing bowl, add the lemonade, flour, and cream. Whisk everything just until incorporated.

Sprinkle flour onto a flat surface, then place the dough on it. Knead about 5 times and flatten it out to about 1 inch thick.

Slice the dough into circles with a 2 1/2-inch cutter.

Place the dough circles onto the prepared baking tray, then brush each with milk.

Place the tray in the preheated oven and bake the scones for about 15 minutes or until the top turns golden brown. Remove from the oven.

Serve the scones with jam and cream. Enjoy!

Notes:

I suggest using self-raising flour for this recipe.

Brushing the top with milk gives the scones a nice golden brown color.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 3 months in the freezer.

Nutrition Facts:

Serving: 74g Calories: 188cal (9%) Carbohydrates: 31.5g (11%) Protein: 4.1g (8%) Fat: 4.8g (7%) Saturated Fat: 2.8g (18%) Polyunsaturated Fat: 2g Cholesterol: 16mg (5%) Sodium: 6mg Fiber: 1g (4%) Sugar: 2.6g (3%)

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 15 Mins | Cook Time: 45 Mins | Total Time: 1 Hr | Yield: 16 Servings

I loved these Peanut Brittles growing up! I learned about this recipe a couple of years ago and I felt very excited because it was like going back to my childhood! This recipe is very easy. I’m sure you can master it in no time! You and your kids are going to love them, that’s for sure! With simple ingredients such as roasted peanuts, butter, corn syrup, etc., you can have the best treats to serve today. Enjoy!

Ingredients:

1 lb. shelled unroasted peanuts
3 tbsp butter
1 tsp vanilla
1 ½ c sugar
1 c light corn syrup
1 ½ tsp baking soda
1 c water
1 tsp water

Directions:

Prepare the oven and preheat it to 150 degrees C or 300 degrees F. Once hot, turn it off.

Brush the insides of two rimmed cookie sheets with butter. Put them in the warm oven.

In a mixing bowl, add vanilla, baking soda, and 1 tsp water. Stir until well blended.

Place a saucepan on the stove and turn the heat to medium. Immediately add corn syrup, sugar, and 1 cup of water. Stir and cook for a few minutes.

Add the peanuts and butter, then stir until well blended. Cook for a few more minutes until it reaches a temperature of 300 degrees F. Make sure to stir from time to time.

Remove the pan from the stove, then add the baking soda mixture and stir until well blended.

Remove the cookie sheets from the oven, then transfer the mixture to them individually and spread it evenly.

Let it cool completely at room temperature before serving. Break into small servings.

Serve and enjoy!

Notes:

Roasted salted peanut butter tastes amazing in this peanut brittle!

Make sure to check the temperature.

Nutrition Facts:

Calories 312 Total Fat 16g 21% Cholesterol 5.7mg 2% Sodium 135.1mg 6% Total Carbohydrate 39.8g 14% Sugars 36.2g Protein 7.2g 14% Vitamin A2% Vitamin C0%

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Prep Time: 10 Mins | Cook Time: 1 Hr | Total Time: 1 Hr 10 Mins

This Gingerbread Wreath is full of life! Let your imagination work to make this your own! I’m sure everyone is going to love how delicious and beautiful this is. Enjoy!

Ingredients:

FOR THE GINGERBREAD

1 large Egg
3 ½ c all-purpose flour
1 c granulated sugar
2.5 tsp ground ginger
2 tsp baking soda
¼ teaspoon ground cloves
¾ c molasses
1 teaspoon ground cinnamon
¾ c salted butter, at room temp

FOR THE ROYAL ICING

3 c powdered sugar
¼ c Egg whites (plus a little extra if needed)

Directions:

In a large bowl, add the egg, sugar, molasses, and butter. Beat everything with an electric mixer until well incorporated.

Add cloves, flour, cinnamon, ginger, and baking soda. Beat again to combine.

Shape the mixture into a ball. Use your clean hands for this step.

Sprinkle flour onto a flat surface, then place the dough on it. Knead a few times until smooth. Cover it with plastic and refrigerate for about an hour.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line the insides of two baking trays with parchment paper.

Unroll a chilled dough to 1/2 inch into the prepared baking trays. Place a plate over it and remove the overhang on the sides.

Use another small plate to shape the dough. You should get small rings. Repeat the process with the rest of the dough, but make star shapes out of them.

Put the cutouts onto the prepared baking sheet. Bake for 10 minutes. Remove and let them cool.

For the Icing:

In a bowl, add the egg whites and beat until smooth.

Gradually add the powdered sugar and beat every addition until well incorporated. Move it inside a piping bag and remove the tip. Decorate the cookies with it.

To Assemble:

Add a bit of icing below a large star and place it onto the wreath. Do this with the rest of the stars and cookies.

Nutrition Facts:

Calories 4415 Total Fat 147.7g 189% Cholesterol 552mg 184% Sodium 3790mg 165% Total Carbohydrate 728.8g 265% Sugars 390.1g Protein 53.5g 107% Vitamin A138% Vitamin C0%

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Prep Time: 30 Mins | Total Time: 30 Mins | Yield: 48 Servings

I can’t count how many times I made these heavenly treats! These Buckeyes are incredibly delicious and very appetizing to look at! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! I always make these on special occasions whenever everyone is around! My siblings and I loved these treats growing up so they take us down memory lane all the time! All you need for this recipe are 5 simple ingredients and 30 minutes of your time! Don’t wait another minute not knowing how these simple treats could make your day extra special! Also, don’t forget to share this recipe with everyone. I’m sure they’re going to love it. Enjoy

Ingredients:

1 tbsp vanilla
½ c butter, melted
1 lb. powdered sugar (3.5 c)
1.5 lbs. melting chocolate
16 oz. jar creamy peanut butter (2 c)

Directions:

Add melted butter, vanilla, powdered sugar, and peanut butter into a large mixing bowl. Beat everything until well incorporated.

Line the inside of a baking sheet with parchment paper.

Use your clean hands to make small balls out of the mixture. Lay them onto the prepared baking sheet.

Refer to the directions provided on the package of the chocolate on how to melt it.

Try to coat most of each peanut butter ball with the melted chocolate. Be sure to leave a small pot over each ball.

Lay the peanut butter balls onto the prepared baking sheet and allow them to sit at room temperature for a couple of minutes.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them on your counter.

You can melt the chocolate in the oven or the microwave.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!