Recipes of the Season

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piece of pie

Due to our 100th Celebration Countdown occupying Page 4 in our customer newsletter, we've added this "Recipes of the Season" page. We hope that you enjoy it!

 

PEACH COBBLER

INGREDIENTS

  • 1/4 cup (1/2 stick) salted butter, melted
  • 4 cups peeled and sliced fresh peaches
  • 1 cup granulated sugar, divided
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup milk

Preheat oven to 400°F. Pour butter into a 13x9-inch baking pan. Add peaches. Sprinkle ½ cup of sugar over peaches, dust with nutmeg and cinnamon. In a bowl, combine remaining ½ cup of sugar, flour, baking powder and milk. Stir until smooth. Pour over peaches. Bake for 30 to 40 minutes, or until top is golden. Serve with ice cream! Yum!


GARDEN VEGGIE FOIL PACK

INGREDIENTS

  • 2 small zucchini, sliced as desired
  • 1 large onion, sliced as desired
  • 2 small squash, sliced as desired
  • 10 small whole potatoes or 3 large ones, quartered
  • 2-3 carrots, sliced as desired
  • 2 Tablespoons of good olive oil
  • 1 teaspoon dried parsley
  • 2 tablespoons shredded Parmesan
  • Ground Pepper
  • Foil

Spray Pam on a large sheet of tin foil. Mix all ingredients (listed above) in a bowl, then pour on foil and wrap-up. You might need to use two pieces of foil depending upon the size that you have. Put on a pre-heated grill at medium-low temperature for 40 minutes. Test potato for softness. Enjoy!


BACON WRAPPED ASPARAGUS

INGREDIENTS

  • 15 stalks of fresh asparagus
  •   5 slices of bacon
  • Good olive oil
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons shredded Parmesan
  • Salt & Ground Pepper
  • Toothpicks
  • Foil

Break off the tough ends of the asparagus and, if they're thick, peel them. Lay three stalks of asparagus in the center of each bacon strip and sprinkle with salt & pepper. Wrap bacon around the stalks and secure with a toothpick. Place the bundles on a foil-lined baking sheet, drizzle with olive oil. Roast at 400 degrees for 25 minutes, until tender. Sprinkle with oregano & Parmesan. You can also put these on a foil-lined grill, but grill uncovered.


HAM POTATO SOUP

INGREDIENTS

  • Six large potatoes, sliced
  • 1/2 cooked ham, finely diced
  • 1/2 onion chopped,
  • 1/2 cup sour cream
  • 1 can cream soup (any flavor, but cheddar cheese is good)
  • 3 cups veggie broth from a box or can
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 1/2 cup milk

Mix all the above in a greased crock pot on low for 8-10 hours. Enjoy!


HOT PIGS IN A BLANKET

INGREDIENTS

  • Pre-cooked mini Maple-flavored breakfast sausages
  • Jalapenos
  • Queso cheese, shredded
  • Tube of crescent rolls

Use a non-stick cookie sheet. Roll up ingredients in a crescent roll. Use amount of cheese to your liking. Place on sheet. Bake 350 degrees for 14 minutes. Quick and easy!


SWEET TATOR CASSEROLE

INGREDIENTS

  • 4 large sweet potatoes, cleaned
  • 1/2 stick unsalted butter, in pieces, softened
  • 1/2 cup sugar
  • 1/3 cup light cream or milk
  • 2 large eggs, at room temperature
  • 1 teas. vanilla extract
  • 1/2 teas. salt
  • 1/4 teas. allspice

TOPPING INGREDIENTS

  • 2/3 cup packed light-brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teas. cinnamon
  • 1/4 teas. salt
  • 1/2 stick unsalted butter, melted
  • 2/3 cup pecan halves

Preheat the oven to 350°F. Butter a 2-quart casserole dish. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a paring knife or fork and place on the baking sheet. Bake for 60 to 70 minutes, or until soft and tender when pierced with a paring knife. Transfer the baking sheet to a cooling rack. Cut a slit in the potatoes lengthwise and cool for 15 to 20 minutes.

Scoop the sweet potato flesh into a large bowl and mash it with a potato masher or fork. Add the butter, sugar, and cream and, using an electric mixer on medium-high speed, beat to blend. Add the eggs, one at a time, and beat to combine. Add the vanilla, salt, and allspice and beat until evenly mixed. Spread the mixture in the casserole dish.

Make the topping: Combine the brown sugar, flour, cinnamon, salt & butter in a food processor and pulse briefly. Add the pecans and spread the topping evenly over the sweet potato mixture. Bake for 45 minutes at 350°F, or until the ingredients are puffed slightly and the topping is a rich light brown. Transfer to a cooling rack for 20 minutes before serving.

Makes 8 servings - perfect for your socially-distanced holiday. Happy Thanksgiving!


CARAMEL CORN

INGREDIENTS

  • Cooking Spray
  • 4 quarts popped popcorn
  • 1 cup brown sugar
  • 1/2 cup Karo Light or Dark corn syrup
  • 1/2 cup butter
  • 1/2 teas. salt
  • 1/2 teas. baking soda
  • 1 teas. vanilla extract

Spray large shallow roasting pan with cooking spray; Add popcorn and place in 250 degrees oven while preparing caramel. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stir constantly and bring to a boil over medium heat. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla, and mix well. Pour over warm popcorn and stir to coated evenly. Bake for 45 minutes, stirring often. Remove from oven and spread on foil that has been sprayed with cooking spray. Cool, then break apart. Store in tightly covered container. Happy Fall!


QUICK NO-YEAST ROLLS

INGREDIENTS

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons mayo

Combine all ingredients, spoon in to a greased muffin pan and bake in preheated 180-degree oven for 15 minutes or until golden brown. Makes about 5 fresh rolls.


QUICK PITCH-IN SAUSAGE DIP

INGREDIENTS

  • 1 pound COOKED breakfast sausage (hot flavor is also good!)
  • 1 package cream cheese
  • 1 can (8 ounce) tomatoes with green chilies (drained)

In a large skillet over medium heat, cook & chop the sausage until browned evenly. Remove from the skillet. Put the cream cheese into a 1½-quart slow cooker. Add the sausage and diced tomatoes with chilies. Cover (no stirring necessary) and cook on low for 90 minutes. Mix well before serving, alongside tortilla chips. Enjoy!


BROCCOLI SOUP

INGREDIENTS

  • 2 cups water
  • 4 cups chopped fresh broccoli (about 1-1/2 pounds)
  • 1 cup chopped carrots
  • 1 rib chopped celery
  • 1/2-1 cup minced onion
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon dried thyme
  • 3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
  • croutons, for garnish

In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2 to 3 minutes. Drain; set vegetables aside. In the same kettle, sauté minced onion in butter on low flame until soft and tender, stirring periodically, then add the flour, whisking continuously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.

Gradually add the broth and milk, whisking constantly so it all blends. Bring to boil; boil and stir 1 minute. Add vegetables (broccoli, carrots, celery.) Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined. Add chopped thyme, sage and basil. (If using dry herbs, add about ½ tsp of basil and a ¼ tsp each of thyme and sage.) If not serving immediately, switch off the stove and keep the soup covered. Ladle soup into bowls and garnish with croutons if desired.