It's winter here in Wisconsin, though I think someone forgot to tell that to Mother Nature. The past few weeks have been summer temperatures. Today's normal high is 40 and they are anticipating our actual temperature to be 83 today. It's crazy and I love it, but it also makes me scared that it can't last and it's going to freeze again and my fruit trees aren't going to bare fruit AGAIN this year. They are just starting to bud out now. My plants are all coming up and it's looking more like May than March out there.
That being said, I have more energy (presumably because I'm outside and soaking up more vitamin D), and I am ITCHING to get my hands in the dirt. Along with nice weather, I always feel like eating better. Last night, I introduced my boys to a HEALTHY salad and they loved it!! It's soooo super easy and I want to try to keep things in the house to make it because it's an easy snack when I want something RIGHT. NOW. Enjoy!
Strawberry Spinach Salad with Orange Poppy Seed Dressing
Dressing:
1/2 cup plain or vanilla yogurt
1/4 cup orange juice concentrate, thawed
1 tbsp poppy seeds (more or less, depending on your preference. I skipped them last time because I didn't have any in the house and it was still good!)
1 tbsp honey (Skip this if you're using vanilla yogurt)
Salad:
3 1/2 cups baby spinach leaves, rinsed
4 strawberries, chopped
Top salad with 2 tbsp of the dressing. Easy peasy!
Tuesday, March 20, 2012
Thursday, February 16, 2012
Chocolate Chip Cookie Dough Dip
Do you Pinterest? I am so addicted it isn't even funny. I force myself not to go there everyday because I can lose 2 hours at a time. It's an amazing source of DIY projects, recipes, inspirational and funny quotes, YOU NAME IT and you can probably find it on Pinterest.
The morning of Super Bowl Sunday, I was on there looking for some munchies to make to watch the big game and I found some recipes to try...bought the stuff and made them that day! Yay me, that kind of turn around almost never happens. Take this post for instance...I really should have done it last week. Well, here I am now and you'll love me forever. Riley (my 9 year old) makes this for me. It's so super simple and so super yummy. We've had it with regular graham crackers, apples and chocolate animal crackers and I think the chocolate animal crackers are my fave....followed closely by Braeburn Apple slices. YUM! Enjoy!
Chocolate Chip Cookie Dough Dip
The morning of Super Bowl Sunday, I was on there looking for some munchies to make to watch the big game and I found some recipes to try...bought the stuff and made them that day! Yay me, that kind of turn around almost never happens. Take this post for instance...I really should have done it last week. Well, here I am now and you'll love me forever. Riley (my 9 year old) makes this for me. It's so super simple and so super yummy. We've had it with regular graham crackers, apples and chocolate animal crackers and I think the chocolate animal crackers are my fave....followed closely by Braeburn Apple slices. YUM! Enjoy!
Chocolate Chip Cookie Dough Dip
- 1 8-ounce package cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons vanilla
- 1 cup MINI chocolate chips...milk is good, but I love the semisweet ones in here!
- 1 cup toffee bits
Monday, January 23, 2012
Cream Cheese Banana Bread
At Christmas time, I made cutting boards for some of the teachers and tucked in a loaf of banana bread with it. I thought "I don't need to make the glaze for this. It's just banana bread, what's the big deal?" Well, I'm here to tell you, the glaze makes amazing banana bread AHHHH-MAZING! Seriously yummy stuff.
Cream Cheese Banana Bread with Orange Glaze
3/4 cup softened butter
8 oz pkg softened cream cheese
1 1/2 cup sugar
2 eggs
1/2 tsp vanilla
1 1/2 cups mashed banana (about 4 medium...I don't measure, I just add 4)
3 cups ap flour
1/2 tsp each: baking soda, baking powder and salt
OPTIONAL: 2 cups pecans (I skip these)
Orange Glaze:
1 cup powdered sugar
1 tsp orange zest
3 tbsp orange juice (Use the juice of the orange you zest or use OJ concentrate)
Cream the butter and cream cheese with the sugar until light and fluffy. Add eggs, one at a time, making sure to mix well after each one. Beat in bananas and vanilla. Add dry ingredients all at once and stir until combined. Fold in 1 cup pecans if you are using them.
Pour batter into 2 loaf pans (8x4x2) or 5 mini loaf pans that you've lightly coated with cooking spray. Sprinkle with remaining pecans.
Bake at 350 for 1 hour to 1 hour 15 minutes (about 45 minutes for minis) or until a toothpick comes out clean. Move to cooling rack, prick with a fork a few times before drizzling with the glaze. Allow to cool about 10 minutes before you remove from the loaf pans to cool completely.
Cream Cheese Banana Bread with Orange Glaze
3/4 cup softened butter
8 oz pkg softened cream cheese
1 1/2 cup sugar
2 eggs
1/2 tsp vanilla
1 1/2 cups mashed banana (about 4 medium...I don't measure, I just add 4)
3 cups ap flour
1/2 tsp each: baking soda, baking powder and salt
OPTIONAL: 2 cups pecans (I skip these)
Orange Glaze:
1 cup powdered sugar
1 tsp orange zest
3 tbsp orange juice (Use the juice of the orange you zest or use OJ concentrate)
Cream the butter and cream cheese with the sugar until light and fluffy. Add eggs, one at a time, making sure to mix well after each one. Beat in bananas and vanilla. Add dry ingredients all at once and stir until combined. Fold in 1 cup pecans if you are using them.
Pour batter into 2 loaf pans (8x4x2) or 5 mini loaf pans that you've lightly coated with cooking spray. Sprinkle with remaining pecans.
Bake at 350 for 1 hour to 1 hour 15 minutes (about 45 minutes for minis) or until a toothpick comes out clean. Move to cooling rack, prick with a fork a few times before drizzling with the glaze. Allow to cool about 10 minutes before you remove from the loaf pans to cool completely.
Friday, January 13, 2012
Potato Soup
At the end of summer, when I have cleared the garden of all vegetables, Rugby loves to go back over it and search for more. It's a treasure hunt to him. And usually he finds things I missed...mostly carrots and potatoes. I must get lazy when I'm digging. A couple years ago, he brought in his bounty and asked if he could make potato soup for supper. I helped him put together a very basic recipe and then tweak it with all the veggies he had. That soup had carrots, corn, and green beans in addition to the potatoes. I'll share the basic recipe with you and you can add any other veggies that you like. Enjoy!
Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk (we use 1%)
4 large baking potatoes, baked, peeled and cubed (I have already peeled, cubed and boiled before adding to the soup and that works fine, too!)
4 green onions, sliced (I use them if I have them)
12 strips of bacon, cooked and crumbled (The kids like more, but really...who doesn't like more bacon?!)
1 1/4 cup shredded cheddar
1 cup (8 oz) sour cream
1/2 tsp salt
1/2 tsp black pepper
1/2-3/4 tsp celery seed (we like it, but ok to skip if you don't)
Melt butter in your stock pot. Stir in flour; heat and stir until smooth. GRADUALLY add the milk, stirring constantly until thickened. (It won't thicken very well if you add the milk too fast.) Add potatoes and onions. Bring to a boil while stirring constantly. Reduce heat and simmer for about 10 minutes. Add remaining ingredients, stirring until cheese is melted. Serve immediately. Makes about 2 1/2 quarts.
Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk (we use 1%)
4 large baking potatoes, baked, peeled and cubed (I have already peeled, cubed and boiled before adding to the soup and that works fine, too!)
4 green onions, sliced (I use them if I have them)
12 strips of bacon, cooked and crumbled (The kids like more, but really...who doesn't like more bacon?!)
1 1/4 cup shredded cheddar
1 cup (8 oz) sour cream
1/2 tsp salt
1/2 tsp black pepper
1/2-3/4 tsp celery seed (we like it, but ok to skip if you don't)
Melt butter in your stock pot. Stir in flour; heat and stir until smooth. GRADUALLY add the milk, stirring constantly until thickened. (It won't thicken very well if you add the milk too fast.) Add potatoes and onions. Bring to a boil while stirring constantly. Reduce heat and simmer for about 10 minutes. Add remaining ingredients, stirring until cheese is melted. Serve immediately. Makes about 2 1/2 quarts.
Thursday, January 5, 2012
Packing Lunch
I don't have time to pack lunch for four kids everyday. My boys like to pack them in the morning so they're fresh, so if that's going to happen on top of all four of them getting ready for school, they are going to have to pack it themselves. I can help, but don't have time to do them all. It's a lot of work to decifer what each of them wants or likes.
When school started, I made a "menu" for the boys and called it "The Brother's Lunch". It's hung on the fridge everyday since then and the kids use it EVERY. SINGLE. DAY. to pack their lunches. I help the littles and I check them before the kids leave just to make sure they're not sneaking something they shouldn't or to make sure that they've got enough to eat.
This menu thing works great....most of the time. But, the way it was set up, they could take a yogurt stick and a cheese stick and their main dish item and that would be the extent of their lunch. Then, I'd get reports of still being hungry after lunch.
Today, I redid the menu and I'm hoping the boys love the changes. I separated the side dish column into two sections. They can choose one from each. Group A is fruit and veggies and group B is the dairy stuff and granola bars. I also listed a couple of optional tradeouts that they could do with approval....I don't always have jello or pudding made up for them to take, so they're on the tradeout list. I also added a snack section. This week, we started basketball practice immediately after school until 5pm and then wrestling practice follows at 6pm. Hopefully, when #2 has practice after school, we'll remember to send a snack so he's not starving when he gets home and before his next practice starts since we'll only have time for a quick meal before running out the door again. I see more later evening snacks/mini meals in our future!
So, since I found having this menu handy, I thought I'd share it with you. If you'd like me to e-mail you a copy that you can tweek for your own use, just let me know! I'd be happy to share. Enjoy!
When school started, I made a "menu" for the boys and called it "The Brother's Lunch". It's hung on the fridge everyday since then and the kids use it EVERY. SINGLE. DAY. to pack their lunches. I help the littles and I check them before the kids leave just to make sure they're not sneaking something they shouldn't or to make sure that they've got enough to eat.
This menu thing works great....most of the time. But, the way it was set up, they could take a yogurt stick and a cheese stick and their main dish item and that would be the extent of their lunch. Then, I'd get reports of still being hungry after lunch.
Today, I redid the menu and I'm hoping the boys love the changes. I separated the side dish column into two sections. They can choose one from each. Group A is fruit and veggies and group B is the dairy stuff and granola bars. I also listed a couple of optional tradeouts that they could do with approval....I don't always have jello or pudding made up for them to take, so they're on the tradeout list. I also added a snack section. This week, we started basketball practice immediately after school until 5pm and then wrestling practice follows at 6pm. Hopefully, when #2 has practice after school, we'll remember to send a snack so he's not starving when he gets home and before his next practice starts since we'll only have time for a quick meal before running out the door again. I see more later evening snacks/mini meals in our future!
So, since I found having this menu handy, I thought I'd share it with you. If you'd like me to e-mail you a copy that you can tweek for your own use, just let me know! I'd be happy to share. Enjoy!
Monday, August 22, 2011
You won't believe this!
I am about to tell you about the best recipe I've had in a very long time. I had these bars at church this weekend and they are PHENOMENAL! I love Snickers candy bars and now I can make my own at home! They are time consuming and are probably better suited as a special treat, but I can't wait to make them! Enjoy!!
CHOCOLATE CARAMEL CANDY BARS (Homemade Snickers)
2 teaspoons butter
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
FILLING:
¼ cup butter
1 cup sugar
¼ evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cup chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
¼ cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
1. Line a 13in x 9in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
2. For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
3. For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
4. For icing, in another saucepan, combine chips and peanut utter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.
5. Remover from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1 inch squares. Store in an airtight container.
CHOCOLATE CARAMEL CANDY BARS (Homemade Snickers)
2 teaspoons butter
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
FILLING:
¼ cup butter
1 cup sugar
¼ evaporated milk
1 ½ cups marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cup chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
¼ cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
1. Line a 13in x 9in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
2. For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
3. For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
4. For icing, in another saucepan, combine chips and peanut utter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.
5. Remover from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1 inch squares. Store in an airtight container.
Saturday, August 13, 2011
Tortellini Salad
Earlier this summer, my mom found this recipe on Two Peas and Their Pod. She's made it a few times and it's a keeper! We all fight over who is getting the last bowl. :) Thought that I'd share it here so I can remember where it is. Enjoy!
Tortellini Salad
Yield: 8-10
Ingredients:
1 (16 ounce) package cheese tortellini, cooked according to package instructions, rinsed and drained
2 cups water-packed artichoke hearts, drained and quartered
1 large red pepper, chopped, seeds removed
1 large yellow pepper, chopped, seeds removed
1/2 cup pitted sliced black olives
1 1/2 cups grape tomatoes
3/4 cup shredded Parmesan cheese
1/2 cup freshly chopped basil
1 1/4 cups balsamic dressing (use your favorite brand)
Salt and pepper, to taste
Directions:
1. In a large bowl, combine tortellini, artichokes, peppers, olives, tomatoes, Parmesan cheese, and basil. Stir until combined.
2. Add the balsamic dressing and gently stir until all of the ingredients are coated with dressing. Season with salt and pepper, to taste. Place tortellini salad in the refrigerator for at least 30 minutes before serving. Serve chilled.
Sunday, July 24, 2011
Butterscotch Bonanza Bars
When you have a 10 year old boy asking you for a recipe because he liked it, you KNOW you have a winner, right?! That's just the case with this recipe. Within 2 hours, the entire pan was gone!
I love to read murder mysteries with recipes. Diane Mott Davidson is a good author and my other favorite is Joanne Fluke. This recipe comes from Joanne Fluke's book DEVIL'S FOOD CAKE MURDER. I have already baked two recipes and they're both pretty good. This one is my fave of the two. They are soooooo super easy to stir up and they are loved by the boys of the house! Enjoy!
Butterscotch Bonanza Bars
Preheat oven to 350.
In a medium bowl, melt 1 stick of butter.
Stir in 2 cups light brown sugar until well mixed.
Sprinkle 2 tsp baking POWDER and 1 tsp salt over this and then stir until well mixed.
Add two beaten eggs. Stir well.
Stir in 1 tsp vanilla.
Add flour, 1/2 cup at a time, until you have added 1 1/2 cups.
Stir in 2 cups of (any combination) semi-sweet chocolate chips, butterscotch chips. white chocolate chips, or milk chocolate chips. ( I use 1 cup white and 1 cup SS)
Spread into a greased and floured 9x13 pan and bake for 20-25 minutes.
Cool completely before serving. Cut into 40 bars. (I don't usually get that many...I think I get about 30)
I love to read murder mysteries with recipes. Diane Mott Davidson is a good author and my other favorite is Joanne Fluke. This recipe comes from Joanne Fluke's book DEVIL'S FOOD CAKE MURDER. I have already baked two recipes and they're both pretty good. This one is my fave of the two. They are soooooo super easy to stir up and they are loved by the boys of the house! Enjoy!
Butterscotch Bonanza Bars
Preheat oven to 350.
In a medium bowl, melt 1 stick of butter.
Stir in 2 cups light brown sugar until well mixed.
Sprinkle 2 tsp baking POWDER and 1 tsp salt over this and then stir until well mixed.
Add two beaten eggs. Stir well.
Stir in 1 tsp vanilla.
Add flour, 1/2 cup at a time, until you have added 1 1/2 cups.
Stir in 2 cups of (any combination) semi-sweet chocolate chips, butterscotch chips. white chocolate chips, or milk chocolate chips. ( I use 1 cup white and 1 cup SS)
Spread into a greased and floured 9x13 pan and bake for 20-25 minutes.
Cool completely before serving. Cut into 40 bars. (I don't usually get that many...I think I get about 30)
Tuesday, July 12, 2011
Because I love you...
And because I haven't made anything worth posting about, here's a hilarious video. Totally family friendly. My guts ache from laughing so hard tonight. Enjoy!
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Friday, July 1, 2011
Hello Again!
I've missed you! But, I am back with a fun and simple, super tasty recipe that is PERFECT for the holiday weekend! Fruit Salsa. My SIL Christine LOVES it when I make this and it's been years since I pulled it out, so it's time again. Enjoy your holiday and please be safe!
Apple Berry Salsa
from The Pampered Chef
2 granny smith apples, sliced thin, then chopped
1 1/2 cups chopped fresh strawberries
2 kiwi, peeled and chopped
1 small orange
1 tsp zest
2 tbsp juice
2 tbsp brown sugar
2 tbsp apple jelly
Gently stir together fruit. Mix rest of the ingredients in a small bowl and then pour over fruit and gently toss together. Refrigerate until ready to serve. Serve with cinnamon tortilla chips.
Cinnamon Tortilla Chips
1 pkg flour tortillas
cinnamon sugar
cooking spray
Preheat oven to 400*. Cut each tortilla into wedges. A pizza cutter works really well for this job. Arrange on a cookie sheet. Spray tortillas LIGHTLY with cooking spray and sprinkle with cinnamon sugar. Bake 8-10 minutes or until lightly browned and crisp. Cool and store in an airtight container.
Apple Berry Salsa
from The Pampered Chef
2 granny smith apples, sliced thin, then chopped
1 1/2 cups chopped fresh strawberries
2 kiwi, peeled and chopped
1 small orange
1 tsp zest
2 tbsp juice
2 tbsp brown sugar
2 tbsp apple jelly
Gently stir together fruit. Mix rest of the ingredients in a small bowl and then pour over fruit and gently toss together. Refrigerate until ready to serve. Serve with cinnamon tortilla chips.
Cinnamon Tortilla Chips
1 pkg flour tortillas
cinnamon sugar
cooking spray
Preheat oven to 400*. Cut each tortilla into wedges. A pizza cutter works really well for this job. Arrange on a cookie sheet. Spray tortillas LIGHTLY with cooking spray and sprinkle with cinnamon sugar. Bake 8-10 minutes or until lightly browned and crisp. Cool and store in an airtight container.
Wednesday, March 2, 2011
Dulce de Leche
How did I ever go 31 years without trying dulce de leche?? Apparently that's a side effect of growing up in Wisconsin, eh? :) Anyway, you need to try this. Serve on ice cream or head to Joy the Baker and check out her February 27,2011 recipe for Dulce de Leche cupcakes. You'll thank me and you'll love her! here's how to make super yummy dulce de leche...take 2 cans sweetened condensed milk and pour them into an 8x8 glass pan, top with foil. Set this pan inside a larger pan like a 9x13 pan and fill it with water so the smaller pan has water halfway up the sides. Bake in a preheated oven at 400 for 1 1/2 hours. Check occassionally to keep the water level up. Cool completely. When cool, whip until smooth and enjoy!
Thursday, August 12, 2010
Garden update and a recipe!
Hi! I didn't realize until today that I didn't update or post anything here since June. I'm so sorry! Our garden is in full swing now. I'm gathering more cucumbers that I can pickle, a ton of sweet corn and I will soon be up to my eyeballs in tomatoes! It's all a very good thing! I love watching my pantry and freezer fill up with the fresh fruits and veggies that we preserve for winter use. It's a ton of work, but there's nothing like toast in the middle of winter with jam that tastes like fresh strawberries or having some juicy sweet corn with our dinners!
The recipe I'm going to leave you with today is kind of a cowboy/Texas caviar, but super simple. I made this today using mostly garden produce! (* denotes that it came from my garden)
*3-6 roma tomatoes, depending on size and preference, chopped
*1/2 red onion, diced
6 cloves garlic, minced
*3-6 tbsp cilantro, chopped
*2 ears sweet corn, cut off the cob and blanched
1 can black beans, drained and rinsed
1 lime, juice and zest
Mix together and serve with pita or tortilla chips. Enjoy!
The recipe I'm going to leave you with today is kind of a cowboy/Texas caviar, but super simple. I made this today using mostly garden produce! (* denotes that it came from my garden)
*3-6 roma tomatoes, depending on size and preference, chopped
*1/2 red onion, diced
6 cloves garlic, minced
*3-6 tbsp cilantro, chopped
*2 ears sweet corn, cut off the cob and blanched
1 can black beans, drained and rinsed
1 lime, juice and zest
Mix together and serve with pita or tortilla chips. Enjoy!
Wednesday, June 23, 2010
Frosted Rhubarb Cookies
I know! Right?! Totally yummy rhubarb in a cookie! Don't have much time right now, but know that these do freeze well so you can make a ton of them and pop them in the freezer. How easy is that?! Enjoy!
1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Top with Brown Butter Icing found here or even a cream cheese icing would be good!
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Top with Brown Butter Icing found here or even a cream cheese icing would be good!
Monday, June 14, 2010
Rhubarb Slush
Tim made some rhubarb slush while I was in the hospital with Rugby. It was good, but super tart. Good thing it was a small batch. He tweaked his recipe and made one that is super good! Enjoy!
Tim's Rhubarb Slush
2 quarts rhubarb sauce (if you don't have that, see the note at the end)
1 envelope sugar free raspberry jello
1 can frozen lemonade concentrate
Blend together in a blender or food processor and freeze in an ice cream pail. Serve with some Sprite or Sundrop like you would for an alcoholic slush.
**Don't have rhubarb sauce? It's super easy to make! For this recipe, put 6 cups chopped rhubarb in a saucepan with 2 cups water and 2/3 cup sugar. Bring to a boil, then reduce heat and simmer until rhubarb is tender. COOL COMPLETELY before using it to make this recipe.
Tim's Rhubarb Slush
2 quarts rhubarb sauce (if you don't have that, see the note at the end)
1 envelope sugar free raspberry jello
1 can frozen lemonade concentrate
Blend together in a blender or food processor and freeze in an ice cream pail. Serve with some Sprite or Sundrop like you would for an alcoholic slush.
**Don't have rhubarb sauce? It's super easy to make! For this recipe, put 6 cups chopped rhubarb in a saucepan with 2 cups water and 2/3 cup sugar. Bring to a boil, then reduce heat and simmer until rhubarb is tender. COOL COMPLETELY before using it to make this recipe.
Sunday, June 13, 2010
Coming soon!
New recipes!
It was brought to my attention that I never posted the recipe for the rhubarb cookies that I made last year, so I'll post that soon. Also, we made two different kinds of rhubarb slush this weekend and I'll post at least one of them, too!
We're going to try out a new recipe or two for chicken wings today, also, so be on the look out for LOTS of new recipes soon!!
It was brought to my attention that I never posted the recipe for the rhubarb cookies that I made last year, so I'll post that soon. Also, we made two different kinds of rhubarb slush this weekend and I'll post at least one of them, too!
We're going to try out a new recipe or two for chicken wings today, also, so be on the look out for LOTS of new recipes soon!!
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