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!
- 8 cups gluten free puffcorn (I like Old Dutch brand)
- 2 cups gluten free pretzels (I like Snyders GF)
- 1-1/2 cups peanuts
- 12oz bag gluten free white chocolate chips
- 1 tablespoon coconut or vegetable oil
- 11oz bag Holiday M&Ms
- gluten free holiday sprinkles
Spread a couple sheets of parchment paper, wax paper, or two silpats on the countertop then set aside. Add puffcorn, pretzels, and peanuts to a very large bowl - if you don't have an XL bowl, use two large bowls - then set aside. Add chocolate chips and coconut oil to a medium-sized, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren't completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted. Drizzle chocolate over puffcorn mixture then gently fold with a spatula until everything is evenly coated. Spread mixture out onto prepared surface then sprinkle with M&Ms (may not use whole bag) and press gently so they adhere to the warm chocolate. Add sprinkles then let cool completely. Transfer to treat bags or an airtight container.
Sugar Coated Pecans
- 1 Egg White
- 1 tablespoon Water
- 1 cup White Sugar
- ¾ tsp Salt
- ½ tsp Ground Cinnamon
- 1 lb Pecan Halves
Preheat oven to 250 degrees. Grease baking sheet with cooking spray. Whisk together egg white and water until frothy. In a separate bowl, mix together the sugar, salt, and cinnamon. Add the egg white mixture to the pecans and stir until pecans are coated. Dump in the sugar mixture and stir around until coated. Spread the pecans evenly on the baking sheet and put in the oven for 1 hour, stirring every 15 minutes.
Angel Food Cake
- 1 box from the grocery store
Follow the directions on the box. It's a lot easier than separating 12 egg whites! Frost as desired. A few cups of powdered sugar, vanilla and butter whipped together makes a quick frosting.
Roasted Brussel Sprouts
- 1 pound Brussels sprouts
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- Optional: lemon juice, parsley, red pepper flakes, Parmesan
Preheat the oven to 425° and line a baking sheet with wax paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan and thyme leaves. Garnish with parsley and red pepper flakes.
HOMEMADE FUDGE POPS
- 1/2 cup Nutella
- 2 cups Cool Whip
- 1 cup Chocolate milk (whole milk is needed!)
Place Nutella spread in a medium sized bowl. Add 1/2 cup of chocolate milk and whisk until smooth. Gradually whisk in remaining milk and Cool Whip. Pour into ice pop molds, add sticks, then freeze overnight.
QUICK PARTY DIP
- 1 pound of fried sausage, crumble (or use hamburger)
- 1 can Rotel tomatoes with green Chiles
- 2 bricks cream cheese (you can use Velveeta but that's more pricy)
Fry sausage and crumble. Grease crock pot, then add cooked sausage, drained Rotel and cheese. Cover with lid on medium heat (or high if you are in a hurry!) until cheese is melted and dip is hot. Enjoy with nacho chips. For a healthier version, serve with celery or sliced orange and yellow peppers.
- 4 slices (or more!) of bacon cut into strips and cooked until crispy
- 1/4 cup white vinegar
- 2 tablespoons water
- 2 tablespoons of sugar
- 2 green onions, cleaned and sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 10 cups torn lettuce leaves (best from the garden, fresh!)
Cook bacon in a skillet on the stove. Remove bacon when done, then add vinegar, water and sugar to the grease. Stir on low heat until blended. Put washed lettuce in a bowl, and pour hot dressing over the top. Add bacon and remaining ingredients. Eat immediately.
BUFFALO CHICKEN DIP
- 4 cups shredded cooked chicken
- 2 bars Philly Cream Cheese
- 1 cup Ranch Dressing
- 1 cup Frank's Red Hot Sauce (or similar sauce)
- 2 cups shredded cheddar cheese
Spray crock pot with non-stick spray. Layer all ingredients as listed above. Cook on low for 3 hours or on high for 1-1/2 hours. Stir half-way through cooking process. Serve with nacho chips or celery sticks!
PS: Use full-fat cheese. Otherwise, the ingredients will not properly gel.
AWARD WINNING PECAN PIE
- 3 tablespoons butter, melted
- 1/2 cup dark corn syrup
- 3 large eggs, lightly beaten
- 1-1/2 to 2 cups pecan halves
- 2 tablespoons good-quality bourbon
- 1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F. In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans and bourbon. Stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees, and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.
- 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
- 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
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
- 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
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
- 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
- Pre-cooked mini Maple-flavored breakfast sausages
- 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
- 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
- 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!
- 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
- 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
- 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!
- 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.