Saturday, January 6, 2018

Cozy Pasta Parmesan Soup


4 Tbsp butter
4-6 cloves garlic, diced or pressed
32 oz chicken broth
1 1/2 c ditalini pasta
1 1/2 c Parmesan
salt and pepper, to taste

In a large pot, melt butter over medium heat, stir just until slightly browned, then toss in garlic. Cook for 30 seconds or so, just until aromatic, then add chicken broth and pasta. Bring to a boil over medium-high heat. Cook, stirring every few minutes, until pasta is al dente (about 10 min). Stir in 1 c Parmesan, salt and pepper to taste. Garnish with additional parm. Enjoy!

Recipe modified from: brookelark.com/blog.

Tuesday, August 15, 2017

Freezer Corn

 
 

3 dozen ears of corn, husked

After husking, place ears of corn in boiling water for 2 minutes and then place immediately into cold water to stop the cooking and preserve the color. Once cool, remove corn kernels from the cob. We like to package 2 cups of corn kernels into each quart-size freezer bag. Yield: 31 cups of corn using 16 quart-size freezer bags.


Wednesday, May 17, 2017

Magic Cookie Bars


1/2 c butter or margarine
1 1/2 c graham cracker crumbs
1 7 oz package coconut
1 14 oz can sweetened condensed milk
1 11.5 oz package milk chocolate chips
chopped walnuts (optional)

Melt butter or margarine in a 9x13 pan, sprinkle graham cracker crumbs evenly over the melted butter or margarine. Sprinkle coconut evenly over graham cracker crumbs. Drizzle sweetened condensed milk evenly over the coconut. Sprinkle chocolate chips and walnuts (optional) evenly on top. Bake at 350 for 25 minutes or until edges are lightly browned. Let cool before cutting into bars.

Monday, April 3, 2017

Low-Sugar Strawberry Freezer Jam

 
 

4 c strawberry puree (2-16 oz containers)
3 c sugar
1 box low-sugar pectin
1 c water

Hull and wash strawberries then blend in a food processor until desired texture is reached. Set aside. In a heavy-bottomed pan, whisk together sugar and pectin. Next, stir in water. Heat on medium-high, stirring often, until boiling. Boil for 1 minute stirring constantly. Remove from heat and add strawberry puree stirring constantly for 1 minute more. Pour immediately into jars. Let sit at room temperature for 24 hours before putting in freezer. Lasts for 1 year in freezer. Defrost jam in fridge before using. Once opened, lasts for 3 weeks in fridge. Makes 7 cups.


Sunday, August 30, 2015

Zucchini Brownies


1/4 c butter or margarine, softened
1/2 c vegetable oil
1 1/2 c sugar
2 eggs
2 tsp vanilla
3 c flour
4 Tbsp cocoa
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 c buttermilk
2 c zucchini, shredded

Cream butter or margarine, vegetable oil and sugar. Add eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt, baking powder and baking soda until combined. Slowly add to wet ingredients. Add buttermilk and zucchini and mix until just combined. Pour into greased sheet cake pan. Sprinkle with cake topping (below). Bake at 350 for 30 to 35 minutes or until cake tester comes out clean. 

Cake Topping:

3/4 c brown sugar
1 c chocolate chips

Stir to combine.

Sunday, May 24, 2015

Doritos Corn Chip Skillet


1 lb ground beef
1 pkg taco seasoning
1 c water
1 can black beans
2 c Nacho Cheese Doritos, slightly broken
2 c cheddar cheese, shredded

Cook ground beef until done. Add taco seasoning and water. Simmer for 5 minutes or until water has evaporated. Stir in beans and simmer for 5 more minutes. Stir in chips and top with cheese. Cover and let sit until cheese is melted. Serve with a dollop of sour cream.

Recipe from: Better Than Burgers.

Friday, December 26, 2014

Coffee Cake


2 c Bisquick
2/3 c milk or water
2 Tbsp sugar
1 egg

Stir all ingredients until blended. Spread in greased, 9 inch round pan. Sprinkle with streusel topping (below). Bake at 375 for 18 to 22 minutes or until golden brown. Serve warm.

Streusel Topping:
1/3 c Bisquick
1/3 c brown sugar
1/2 tsp cinnamon
2 Tbsp firm butter or margarine

Mix all ingredients until crumbly.

*Double all ingredients to make a 9x13 pan.

Recipe from: Bisquick.