Sugar-Crusted Raspberry Muffins

Here is a kid friendly recipe using fresh raspberries.

Ingredients:

  • 2 cups flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, melted
  • ¾ cup milk
  • 1 egg
  • ¼ tsp vanilla
  • 1 ½ cups fresh raspberries

Directions:

  1. Heat oven to 400 degrees F. Line 12-cup muffin tin with paper liners or coat it with cooking spray.
  2. In a medium bowl, combine 1 ¾ cups of the flour, ½ cup sugar, the baking powder, and salt. Add the butter and stir to combine.
  3. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy.
  4. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup ¾ full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

Recipe adapted from http://www.realsimple.com

Sugar-Crusted Raspberry Muffins

One-Pot Homemade Mac & Cheese

Ingredients:

  • 1 cup whole grain elbow pasta
  • 2 cups chicken broth
  • ½ cup milk
  • ½ tsp garlic powder
  • ½ tsp salt
  • Cracked fresh black pepper to taste
  • 1 tsp mustard (any kind)
  • ¾ cup freshly grated extra sharp cheddar cheese
  • 1 cup fresh or frozen peas

Instructions:

  1. Combine the pasta, broth, milk, garlic powder, salt, pepper, and mustard in a skillet and bring to a boil.
  2. Turn heat to low and simmer for about 12-15 minutes, until all liquid has been absorbed. If the liquid is nearly gone but your noodles aren’t tender, add ¼ cup of water.
  3. Once the noodles are soft and the liquid has soaked in, add the cheese and stir.
  4. Add the peas at the end. They will add nutrition and color to this dish. Enjoy!

Adapted from https://foodlets.com

One-Pot Homemade Mac & Cheese

Chicken Salad with Apples & Radishes

Ingredients:

  • salt and pepper
  • 1 ½ lb. boneless skinless chicken breasts
  • ¼ c. low fat sour cream
  • 2 tbsp. mayonnaise
  • 4 radishes
  • 2 stalks celery
  • 1 small green apple
  • 2 scallions
  • 1 c. watercress or spinach

Directions:

  1. Fill a medium saucepan halfway full of water; bring to a boil and add 1 tsp salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer the chicken to a plate. When cool enough to handle, shred or cut into pieces.
  2. In a large bowl, whisk together the sour cream, mayonnaise and ½ tsp each salt and pepper. Add the chicken and toss to coat.
  3. Add the radishes, celery, apple, and scallions and mix to combine. Fold in the watercress.

Chicken Salad with Apples & Radishes

Strawberry Salsa

Yields 4-6 servings
Prep Time: 15 minutes

Ingredients

  • 1 pint Strawberries, hulled, finely diced
  • 1 Jalapeño, stem and seeds removed, finely diced
  • 1/2 c. Red Onion, finely diced
  • 2/3 c. Cilantro, loosely packed, finely chopped
  • 2 Tbsp. Lime Juice
  • 1 pinch of Salt
  • 1 pinch of Pepper

Directions

  1. Toss all ingredients together until combined.
  2. Season with extra salt and pepper, if desired.  *If you would like a sweeter salsa, warm 1-2 Tbsp. of honey in the microwave and stir in.

Strawberry Salsa

Asparagus with Tomato and Feta

Yield 4 servings

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Ingredients

  • 1 Bunch Asparagus
  • 1 ½ cup Grape Tomatoes, halved
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Balsamic Vinegar
  • ¼ tsp. Pepper
  • 1 oz. Feta Cheese, crumbled

Directions

  1. Wash asparagus thoroughly and cut two inches off each stalk.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add asparagus and tomatoes to the oil and sauté for at least 3 minutes or until asparagus is lightly browned, stirring frequently.
  4. Remove from pan and top with balsamic vinegar, salt, pepper, and crumbled Feta.
  5. Serve immediately.

Recipe adapted from Myrecipes.com from USDA

Asparagus with Tomato and Feta

Rhubard Custard Bars

Crust:

  • 2 cups Flour
  • ¼ cup sugar
  • 1 cup cold butter

Filling:

  • 2 cups sugar
  • 7 tablespoons flour
  • 1 cup whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb

Topping:

  • 6 ounces cream cheese softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup whipping cream, whipped

Directions:

  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 X 9 in. pan. Bake at 350 degrees for 10 minutes.
  2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees for 40 to 50 minutes or until custard is set. Cool.
  3. For topping, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill well. Cut into bars. Store in refrigerator.

Yield: 3 dozen.

Rhubarb Custard Bars

BLT Bites

Ingredients

  • 16 to 20 cherry tomatoes
  • 1 pound bacon, cooked and crumbled
  • ½ cup mayonnaise or salad dressing
  • 1/3 cup chopped green onions
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh parsley

Directions

  1. Cut a thin slice off of each tomato top. Scoop out pulp. Invert the tomatoes on a paper towel to drain.
  2. In a small bowl, combine the remaining ingredients; mix well.
  3. Spoon into tomatoes. Refrigerate for several hours.

BLT Bites

Curried Corn on the Cob

Ingredients

  • 6 medium ears sweet corn in husks
  • ½ cup goat cheese
  • 1 tablespoon sugar
  • 2 teaspoons salt-free seasoning blend
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. Carefully peel back corn husks to within 1 inch of bottoms; remove silk.
  2. Rewrap corn in husks and secure with kitchen string.
  3. Place in a large kettle; cover with cold water.
  4. Soak for 20 minutes; drain.
  5. Grill corn, covered, over medium heat for 25 – 30 minutes or until the corn is tender, turning often.
  6. In a small bowl, combine the remaining ingredients.
  7. Spread the seasoned goat cheese mixture over the warm corn.
  8. Serve immediately

Curried Corn on the Cob

Great Fresh Salsa

Ingredients:

  • 2 large tomatoes
  • 2 green peppers
  • 2 jalapeno peppers
  • 1 red onion
  • 1 yellow onion
  • 1 large jar of green olives
  • Salt to taste

Directions:

  • Chop all ingredients into small chunks.
  • Mix together.
  • Serve with chips.

Great Fresh Salsa

Tomato, Cucumber and Red Onion Salad

Ingredients:

  • 4 medium Roma tomatoes, cut into wedges
  • 1 medium cucumber, halved lengthwise and thinly sliced
  • ½ red onion, halved lengthwise and thinly sliced
  • 2 garlic cloves, minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • Coarse salt and black pepper
  • 2 Tablespoons chopped fresh parsley or basil
  • ¼ cup crumbled feta, for serving *May substitute mozzarella or grated Parmesan

Directions:

  1. In a large bowl, combine tomatoes, cucumber, onion, garlic, olive oil, red wine vinegar, salt, pepper and parsley or basil.
  2. Let stand at room temperature to allow flavors to marinate, at least 30 minutes and up to 4 hours.
  3. Toss with a large spoon, sprinkle with feta and serve.

Tomato, Cucumber and Red Onion Salad