Need a flavorful twist on your standby recipes? From breakfast to dessert, these recipes provide a fresh flair that your family will love.
One-Pot Jambalaya Pasta
- 2 Tbsp. oil - 1 1/2 lb. chicken, diced - 1 red bell pepper, diced - 1 onion, diced - 1 lb. smoked sausage, sliced - 4 1/2 cups chicken broth - 1 1/2 cups tomato sauce - 1 can Rotel diced tomatoes with green chilies - 1 Tbsp. Cajun seasoning - 1 Tbsp. garlic powder - 1 Tbsp. paprika - 1 Tbsp. onion powder - Salt and pepper to taste - 1 lb. linguine or spaghetti noodles - 1 lb. uncooked shrimp, peeled and deveined (optional) - Cilantro, for garnish
In large stockpot or large, deep skillet, heat oil over medium heat. Add chicken and cook until white (it doesn’t need to be cooked completely through). Add remaining ingredients except shrimp and cilantro; bring to boil, stirring often. Reduce heat and simmer for 20–25 minutes, or until noodles become soft, stirring often. Add more chicken broth if necessary. If using shrimp, add shrimp 15 minutes after mixture has started simmering. Garnish with cilantro before serving.
Gluten-Free Blackberry Pancakes with Coconut Yogurt Syrup
- 1 1/4 cups gluten-free flour - 1/2 cup sugar - 1/2 tsp. salt - 1 tsp. baking powder - 1 tsp. baking soda - 1 1/2 cups milk - 1 egg - 1/2 cup fresh blackberries, slightly chopped
In medium bowl, mix all dry ingredients. Stir in milk and egg. Gently stir in blackberries. Heat griddle or skillet to medium-low and spray with nonstick cooking spray. Pour 1/2 cup batter on griddle for each pancake. Cook until golden brown, then flip to finish cooking.
Coconut Yogurt Syrup
- 1 1/2 cups sugar - 1 (6 oz.) container coconut Greek yogurt - 1/2 cup butter - 1/2 tsp. coconut extract - 1/2 cup fresh blackberries, slightly chopped, for garnish - Coconut flakes, for garnish
In small saucepan, combine sugar, yogurt, and butter; cook over low heat. When sugar has dissolved, turn heat up to medium-high and bring to boil. Remove from heat and stir in coconut extract. Top pancakes with the coconut yogurt syrup, fresh blackberries, and coconut flakes.
Slow-Cooker Maple Spiral Ham
- 1 (8–10 lb.) spiral-cut ham (boneless or bone-in) - 1 cup brown sugar cup maple syrup - 1 cup pineapple juice
Remove ham from packaging and place in large (7+ quart) slow cooker. Place ham in slow cooker flat side down. Generously rub brown sugar all over ham. Pour maple syrup and pineapple juice over ham. Cook for 2–3 hours on low heat. Spoon juices over the ham and cook on low for an additional 30 minutes. Remove from slow cooker and serve.
Chocolate Peanut Butter Easter Eggs
- 1 (14 oz.) pkg. milk-chocolate-flavored easy-melt wafers - 1 cup peanut butter - 2/3 cup powdered sugar - 1/8 tsp. salt - Royal icing for decorating (optional)
In microwave-safe bowl, microwave chocolate wafers for 30 seconds at half power. Stir. Repeat until wafers are completely melted. Spoon melted chocolate into egg molds, coating bottom and sides completely, about 1/8-inch thick. Refrigerate 30 minutes, or until set. Meanwhile, cook peanut butter in microwave-safe bowl for 30 seconds, until softened. Stir in powdered sugar and salt until completely blended. When chocolate is set, carefully spoon peanut butter mixture into egg molds and flatten, leaving about 1/8 inch between peanut butter and top of egg mold. Spoon additional melted chocolate over peanut butter until covered completely and level with egg mold. Refrigerate another 30 minutes, or until set. Carefully remove the molds. Decorate as desired with royal icing (see below). Do not refrigerate after decorating—refrigeration will cause icing to become soft and sticky.
- 3 egg whites, room temperature - 4 cups powdered sugar - 1/2 tsp. cream of tartar - Food coloring
In bowl, combine egg whites, powdered sugar, and cream of tartar. Beat on medium to high speed until mixture becomes shiny, stiff, and white (7–10 minutes); occasionally stop mixer and scrape sides of bowl. Add food coloring after mixing. Royal icing hardens quickly. To prevent hardening while decorating, wet a paper towel or dish towel and use it to cover icing. Depending on temperature, humidity, and amount of icing used, royal icing will harden within 15–60 minutes after decorating eggs.
White Chocolate Raspberry Fried Ice Cream
- 1 (2 qt.) container of white chocolate raspberry or vanilla ice cream - 1 large container of fresh raspberries, rinsed and dried - 1 (14 oz.) box Cinnamon Frosted Flakes (or Frosted Flakes mixed with 1 tsp. cinnamon) crushed into small pieces - 1 cup roasted and lightly salted almonds, chopped fine - 6 Tbsp. butter
Place ice cream in large bowl at room temperature and stir occasionally, until ice cream becomes soft but not melted. Gently stir in half of raspberries; reserve other half for later. In another large bowl, stir crushed cereal, chopped almonds, and melted butter until thoroughly mixed. Pour half of cereal mixture into bottom of 9"×13" metal or aluminum pan; gently press evenly along the bottom. Spoon ice cream over the top and carefully spread evenly. Sprinkle remaining half of cereal mixture over top, spread evenly, and lightly press over ice cream. Cover pan with aluminum foil and freeze for at least 3 hours or overnight before serving. Cut into squares to serve. Drizzle white chocolate fudge sauce (see below) over each piece and top with leftover fresh raspberries.
White Chocolate Fudge Sauce
- 1 (14 oz.) can sweetened condensed milk - 1 pkg. white chocolate chips - 1/2 cup light corn syrup - 1 tsp. vanilla
In large saucepan, combine first three ingredients. Cook over medium heat until chocolate chips melt and sauce thickens. Remove from heat and stir in vanilla. Serve warm.
For more delicious recipes with a twist, check out Favorite Family Recipes: A Year of Favorites by Echo Blickenstaff, Elise Donovan, Emily Walker, and Erica Walker, available at Deseret Book stores and deseretbook.com.