Garden Ravioli

It's finally garden veggie season again - yay! Despite the rabbits each much of our zuchinni, spinach, lettuce, peas, beans, and cucumbers this year... we've been able to start bringing home some good tasting tomatoes, basil, and hot peppers. Here is our ravioli concoction this week:

Ingredients:

1 large package frozen spinach and cheese ravioli

15 fresh basil leaves

1 hot pepper (your choice which level of spice)

several tomatoes (we used 2 large and about 6 small)

salt and pepper, to taste

2 Tbsp olive oil

Directions:

1.) Cook ravioli according to package.

2.) Meanwhile, prepare basil, pepper, and tomatoes.

3.) Combine diced basil, pepper, and tomatoes.

4.) Season vegetables as desired with salt and pepper.

5.) When ravioli is finished, drain and stir in olive oil.

6.) Serve raviolis with veggie mix on top.

Makes 4 large servings.

Waffled French Toast

I thought this to be an interesting way to do french toast, so I gave it a try. They turned out great! Unfortunately, the egg batter leaves a bigger mess in the waffle maker than normal waffles - and since my waffle plates don't slide out, I don't know that I'll make this recipe too often. Too bad, because they taste so good.

Ingredients:

9 eggs

3 C milk

2 Tbsp vanilla extract

1 tsp cinnamon

1/4 tsp nutmeg

1/4 C brown sugar

12 slices moist sandwich bread

Directions:

1.) Turn on waffle maker to preheat.

2.) Whisk the eggs until frothy.

3.) Add in milk, vanilla, cinnamon, nutmeg, and brown sugar.

4.) Whisk until blended.

5.) Dip one slice of bread into the mixture.

6.) Allow each bread slice to soak 20 seconds on each side.

7.) Spray waffle maker with cooking spray.

8.) Place one slice in each well of the waffle maker and close lid.

9.) Cook the bread until golden brown and crisp.

10.) Serve with powdered sugar and/or syrup.

Makes 12 slices of French toast.

Sour Cream Waffles

Now that I have a new, shiny All Clad waffle maker, we've been having waffles several times each week. This is our favorite recipe so far. I chopped up fresh cherries and added them to the batter, but you can use any fruit (or go without). The waffles turned out being both super-moist on the inside and crispy on the outside. Perfect!

Ingredients:

4 eggs

1 C milk

10 Tbsp butter (melted)

1 C sour cream

2 C flour

2 1/4 tsp baking powder

3/4 tsp baking soda

5 Tbsp sugar

3/4 C fresh fruit

Directions:

1.) Turn on waffle maker to pre-heat.

2.) Whisk the eggs.

3.) Add in milk, butter, and sour cream. Whisk.

4.) Add dry ingredients and whisk until smooth.

5.) Stir in fruit.

6.) Pour batter into waffle maker.

7.) Cook waffles until golden brown and crisp.

8.) Serve with additional fruit, powdered sugar, and/or syrup.

Makes 12 - 4" waffles.

Bisquick Cheese Biscuits

Yum. A quick and easy comfort food!

Ingredients:

2 C Bisquick

2/3 C milk

3/4 C cheese

2 Tbsp butter, melted

1/8 tsp garlic powder

Ingredients:

1.) Mix Bisquick, milk, and cheese.

2.) Drop 1" pieces of dough on ungreased cookie sheet.

3.) Bake at 450 F for 8-10 minutes or until golden brown.

4.) Meanwhile, mix melted butter and garlic powder.

5.) Brush butter mixture over biscuits.

Makes 12 biscuits.

Balsamic Glazed Asparagus

This is our favorite way to enjoy asparagus. It is so refreshingly crispy. The most important part of this recipe is to not overcook the asparagus.

Ingredients:

1 lb. asparagus

1 Tbsp balsamic vinegar

1 Tbsp olive oil

1 tsp black pepper

1 tsp salt

Directions:

1.) Prepare sauce pan with water and steam basket.

2.) Bring water to a boil.

3.) Steam asparagus for 5-6 minutes.

4.) Remove asparagus from basket and place on plate.

5.) Sprinkle vinegar, oil, pepper, and salt on asparagus.

Serves 5-6.

Dried Cranberry Bread

I was in the mood for a bread with dried cranberries today. I found this recipe with sunflower seeds - absolutely delicious! Because the bread is so moist, I can imagine it will keep well too.

Ingredients:

1 package fast-acting yeast

1 1/3 C warm water

1 Tbsp olive oil

2 Tbsp honey

1 1/4 tsp salt

3 1/2 C flour

1/2 C dried cranberries

1/3 C sunflower seeds

Directions:

1.) Mix yeast and water until frothy.

2.) Allow to rest for 5 minutes.

3.) Mix in oil, honey, and salt.

4.) Add flour, 1/2 C at a time. Stir well.

5.) Knead dough until smooth and elastic.

6.) Knead in cranberries and sunflower seeds.

7.) Place dough in a bowl and cover.

8.) Allow dough to rise in a warm place for 1 hour.

9.) Punch down dough and form into 2 loaves or desired shape.

10.) Bake at 350F until golden brown (took about 15 minutes on a baking stone).

Makes 2 small loaves.

Oatmeal Scotchies

These are a childhood favorite of mine. Perfectly simple.

Ingredients:

1 C flour,

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 C butter

3/4 C sugar

3/4 C brown sugar

2 eggs

1 tsp vanilla

3 C oats

2 C butterscotch chips

Directions:

1.) Combine flour, baking soda, salt, and cinnamon.

2.) In separate bowl, cream butter and sugar.

3.) Add eggs and vanilla to butter mixture.

4.) Add dry mixture to other ingredients and stir.

5.) Mix in oats and butterscotch chips.

6.) Drop dough onto cookie sheet.

7.) Bake at 375F for 7-8 minutes for chewy cookies.

Makes 2-3 dozen cookies.

Marshmallows

Yum! These marshmallows are more soft, fluffy, and melt-in-your-mouth scrumptious than Jet Puffed could ever be. You've truly not lived until you've tried one of these marshmallows in a mug of hot chocolate. Thanks for passing along the recipe, Erin!

Ingredients:

3 packages unflavored gelatin

1 C cold water, divided

1 1/2 C sugar

1 C light corn syrup

1/4 tsp salt

1 tsp vanilla

1/2 tsp peppermint extract (optional)

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1/4 C powdered sugar

1/4 C cornstarch

Directions:

1.) Place gelatin and 1/2 C water in bowl of stand mixer.

2.) Meanwhile, combine 1/2 C water, sugar, and corn syrup in a small, covered saucepan.

3.) Place over medium high heat for 3-4 minutes.

4.) Remove the cover from pan.

5.) Cook for an additional 7-8 minutes, until the mixture reaches 240F on a candy thermometer.

6.) Immediately remove pan from heat.

7.) Turn the mixer on low speed.

8.) Slowly pour the sugar mixture down the side of bowl.

9.) When entire sugar mixture has been added, increase speed to high.

10.) Continue to whip until the mixture becomes very thick and is lukewarm (about 12-15 minutes).

11.) During the last minute of whipping, add vanilla and flavoring.

12.) Combine powdered sugar and corn starch in small bowl.

13.) Sprinkle 1/2 of this mixture into a 9x13" greased pan.

14.) Shake the mixture around pan, so all surfaces are covered.

15.) Pour the whipped mixture into the pan and smooth the top.

16.) Allow the marshmallows to sit uncovered for 4-8 hours.

Cutting:

17.) Prepare a large piece (larger than 9x13") of wax paper.

18.) Cover the wax paper with remaining powdered mixture.

19.) Turn the pan of marshmallows upside down on wax paper.

20.) Using a pizza cutter, slice marshmallows into desired sizes.

21.) Roll each marshmallow piece in the powdered mixture to prevent sticking to others.

22.) Leave the marshmallows uncovered for an additional 24 hours.

23.) Then, store in an airtight container for up to 4 weeks.

Makes 3 dozen large marshmallows.

Granola

After trying about 6-7 different granola recipes over the past several months, we've found this one to be the best! I've found that toasting the dry ingredients first (as suggested in this recipe) gives the granola a great flavor. Unlike other recipes, this granola dries to be the perfect crunchiness.

Ingredients:

2 C rolled oats

1/2 C raw sunflower seeds

1 C sliced almonds

1/2 C wheat germ

1/2 C honey

1/4 C brown sugar

2 Tbsp butter

2 tsp vanilla

1/2 tsp salt

dried fruit, if desired

Directions:

1.) Spread the oats, sunflower seeds, almonds, and wheat germ onto a baking sheet.

2.) Toast in oven at 350 F for 15 minutes, stirring occasionally.

3.) In the meantime, combine the honey, brown sugar, butter, and vanilla in a saucepan.

4.) Cook until the brown sugar completely dissolves.

5.) When the oat mixture is finished, remove from oven.

6.) Reduce oven to 300 F.

7.) Mix the oat mixture and liquid mixture in bowl.

8.) Add dried fruit, if desired.

9.) Spread the mixture in a greased 9"x13" pan.

10.) Bake for 25 minutes at 300 F.

11.) Remove from oven.

12.) Immediately spread the granola on wax paper, breaking up the granola into appropriate size (it will harden this way).

13.) When cooled, place in airtight container and store in refrigerator for up to one week.

Makes about 12 one-half cup servings.

Oatmeal Pancakes

We have had these pancakes three of the last four weekends, and I don't think I will ever go back to regular pancakes after trying these! They are more hearty and tastier than regular pancakes. We've been substituting some of the oats for Trader Joe's Multi-Grain Mix (Rye, Barley, Oats, and Wheat), which gives them that much more flavor. It is essential to make the batter at least 8 hours ahead, or else the consistency of the batter is off. Enjoy!

Ingredients:

2 C buttermilk (or 2 Tbsp lemon juice + enough milk to make 2 cups, warmed)

2 eggs

2 Tbsp oil

2 Tbsp sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 C oats

1/2 C flour

Directions:

1.) Combine buttermilks, eggs, oil, and sugar. Mix well.

2.) Add remaining dry ingredients (soda, powder, salt, oats, flour).

3.) Stir just until fully moistened.

4.) Cover and place in refrigerator for 8-24 hours.

5.) Cook as normal pancakes on griddle.

Makes 3 dozen small pancakes.

French Lemon Bars

A traditional favorite.  I think one of the best things about lemon bars is that I always have everything I need in the pantry to make them.  No planning required!

Ingredients:

1 1/2 C flour

1/3 C powdered sugar

3/4 C butter

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3 eggs

1 1/2 C sugar

1 Tbsp flour

3 Tbsp lemon juice

1/4 tsp salt

Directions:

1.) Combine flour and powdered sugar.

2.) Cut in butter.

3.) Grease the bottom and sides of a 9"x13" pan.

4.) Press the dough into the bottom of the pan (as a crust).

5.) Bake the crust for 20 minutes at 350 F.

6.) Meanwhile, combine second set of ingredients.

7.) Pour mixture on top of the browned crust.

8.) Bake again for 20 minutes at 350 F.

9.) Allow to cool.

10.) Cut bars into squares and sprinkle with powdered sugar.

Makes 2 dozen.

Bacon Wrapped Chicken

These are so simple and delicious! I assembled them the night before and just popped them in the oven the next day. I can imagine they would also freeze well (prior to baking). Chicken, bacon, and cheese - what's not to love?

Ingredients:

12 chicken breast tenders

6 oz cream cheese flavored with onion and chives

12 strips of thick, center-cut bacon

seasoned salt, as desired

Directions:

1.) Lay chicken flat on cutting board and flatten with a mallet. (This step is important, as it allows the chicken to roll up easier.)

2.) Spread a layer of cream cheese on each piece of chicken.

3.) Sprinkle seasoned salt on the cream cheese.

4.) Roll up the chicken with cream cheese on the inside.

5.) Wrap one strip of bacon around each chicken roll.

6.) Secure the bacon to the chicken with toothpicks.

7.) Place the bacon wrapped chicken in a 9x13" pan.

8.) Bake at 400 degrees for 30 minutes or until bacon is crispy.

Grasshopper Truffles

You may have tried Oreo truffles. I took that recipe and substituted Grasshopper cookies (Kebbler's version of Girl Scouts' Thin Mint cookies) for the Oreos. This made for the perfect amount of mint flavoring and still a great texture. A must try!

Ingredients:

1 package (8 oz) cream cheese

2 packages (10 oz each) Grasshopper cookies

2 C chocolate chips

Directions:

1.) Soften cream cheese in microwave (about 20 seconds).

2.) Use food processor to finely chop Grasshopper cookies (makes 4 1/2 C).

3.) Blend cream cheese and 4 C chopped cookies.

4.) Shape the dough into 1" balls.

5.) Melt chocolate chips in microwave until runny and smooth - it is very important to stir the chocolate every 10-15 seconds to prevent burning.

6.) Roll the balls in chocolate until covered.

7.) Place on cookie sheet covered with wax paper.

8.) Sprinkle remaining 1/2 C chopped cookies on top of truffles.

9.) Transfer the cookie sheet to the refrigerator.

10.) Allow the truffles to chill 1 hour before handling.

11.) When hardened, store truffles in refrigerator in an airtight container.

Makes 4 dozen truffles.