I’m big on tradition for holiday recipes, but sometimes even I come across a recipe I’m willing to add to a special occasion menu. This one uses Quinoa. When I first told Mom about Quinoa last year, I pronounced it Quin-o-ah. I was so proud of myself for discovering this healthy grain. Pride goeth before . . . → Read More: A New And Healthy Recipe For The Easter Table – Quinoa Salad With Apples And Almonds
I can do better than canned cranberry sauce this Thanksgiving. Don’t get me wrong, I like canned cranberry sauce, but I love Mom’s cranberry jello. I’m also including cranberry recipes from Heidee, Marjie, and Marian. Their recipes were in the Do-able Dahlia Dishes cookbook that was published by the Central States Dahlia Society.
Cranberry Jello . . . → Read More: Cranberry Recipes
I came home today to mud in my refrigerator. I can’t explain it, but there it was. It has been years since that has happened and it reminded me of soccer. Fortunately, not of mud-caked clothes, but a snack appropriately named mud.
I, of course, did what came natural. I took a picture of it. . . . → Read More: A Recipe For Mud
You may have noticed that I don’t publish many recipes. This should be no surprise for a gardening blog. Yet Kraft has done it again – created a Santa Fe Cooking Creme recipe so good I just have to share. I did add one ingredient to their recipe for Creamy Shrimp Tacos – Spring Greens. . . . → Read More: Creamy Shrimp Tacos
What makes this a perfect pesto recipe? It’s not the ingredients. It’s the storage technique. I’ve seen lots of pesto recipes, perhaps even the one you use. I encourage you to use whichever one you want. But be sure to use this storage technique if you want pesto throughout the year.
Got no basil? Try your . . . → Read More: Pesto Perfect
Raspberry Lemon Muffins Taste of Home, Annual Recipes 1999
A favorite recipe of my neighbor Lynn. And just where does Lynn get her raspberries? See 1 Bucket Raspberry Bush + 7 Years = ?.
2 C flour ½ C sugar 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 2 eggs beaten lightly . . . → Read More: Raspberry Lemon Muffins
Linda and I got free samples of Philadelphia Cooking Creme. I never really expected to like it. My gosh, it even sat in my refrigerator for a month before I figured I might as well use it. Let’s say I’ve had a ‘learning experience’, as I can see this Southwest Pasta Skillet becoming a staple . . . → Read More: Southwest Pasta Skillet
This recipe was originally done with blueberries at the White Lace Inn in Door County, Wisconsin. I used frozen cherries, brought them to a boil with a little water, added some corn starch mixed with water, and let them cool in the fridge for a while to thicken.
1 loaf white bread (no crusts) 1/2 . . . → Read More: Cherry French Toast
We only planted one zucchini this year. Still, I’ve got as much zucchini bread as my freezer and I can handle. Here’s a suggestion from Greg, a recipe from his grandmother.
Ingredients 1 1/2 Tbsp olive oil 2 Tbsp unsalted butter 1 large Vidalia onion 1/4 cup chopped fresh parsley 1 large fresh zucchini, cut . . . → Read More: Livia’s Sautéed Zucchini Cubes
Compliments of Michele George
-enough fresh cucumbers or pickles to fill a 1 gallon container -1 1/2 quarts of water (6 cups) -1 cup white vinegar -1/4 cup canning or kosher salt -1/2 cup sugar
Wash & scrub cucumbers, cut lengthwise into spears. Put cucumbers in a large crockery or non-metallic container. (I used my . . . → Read More: Pickles (Yes Pickles)