Category Archives: Recipe

Rhubarb Freezer Jam

Another Use for Rhubarb, Freezer Jam

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This recipe came to us from a friend to whom we offered extra rhubarb. We tried it and loved it. Simple and tasty. Give it a try.

Rhubarb Freezer Jam
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Rhubarb Freezer Jam

Course: Misc

Ingredients

  • 8 cup rhubarb chopped into small pieces
  • 4 cup sugar
  • 3 oz Strawberry jello box

Instructions

  • Combine the chopped rhubarb stalks and sugar and allow to sit overnight.
  • Add the 3 ounce box of strawberry jello. Mix well. Add to a pot and bring to a boil. Reduce heat and simmer for 20 minutes.
  • Put in jars and freeze.
Almond flavored cupcake

Almond Flavored Cupcakes using Olive Oil

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This recipe sounded weird to me. Use olive oil to make a sweet almond cupcake. Well, I was very surprised – couldn’t taste the olive oil and the flavor is similar to the more expensive box mixes.

Almond flavored cupcake
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Almond Flavored Cupcakes

Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 6 cupcakes

Ingredients

  • ½ cup flour plus 3 TBS
  • ½ cup sugar plus extra for topping
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1/8 tsp baking soda
  • 6 TBL olive oil extra virgin
  • 6 TBL milk
  • 1 large egg
  • ½ tsp citrus zest lemon or orange
  • 2 TBL citrus juice from the same citrus fruit as the zest
  • ¼ tsp almond extract
  • ¼ cup almond sliced

Instructions

  • Preheating your oven to 350°F. Place paper baking cups into 6 cups of a muffin pan.
  • In a small bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda. Ensure all ingredients are well combined.
  • In a separate measuring cup, whisk together the wet ingredients: olive oil, milk, egg, citrus zest, citrus juice, and almond extract.
  • Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently stir the mixture just until combined. Don't overmix the batter.
  • Divide the batter evenly between the prepared muffin cups. Each cup should be about three-quarters full. Evenly top each muffin with the sliced almonds. Then, lightly dust the tops with extra sugar.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Remove the muffin pan from the oven and let the muffins cool slightly in the pan for about 5-10 minutes. Can be served cold or warm (warm is better).
Creamy, Parmesan Risotto

Creamy, Parmesan Risotto in the Instant Pot

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Once you have tried this recipe you’ll never go back to making Risotto on the stove top. The Instant Pot makes this so simple. While the risotto is cooking in the Instant Pot you can go about making the remainder of your meal.

Creamy, Parmesan Risotto
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Instant Pot Parmesan Risotto

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Keyword: Risotto
Servings: 2

Ingredients

  • 2 TBL butter could use Olive oil
  • ½ to 1 small onion
  • 2 cloves garlic minced
  • ¾ cups Arborio rice
  • 2 cups chicken broth divided (or 2 cups Veg broth and 2 tsp chicken bouillon)
  • 4 TBL Parmesan cheese grated
  • ¼ tsp salt
  • 1/8 tsp pepper

Instructions

  • Press the sauté button on the Instant Pot. Add and melt the butter. Add the onion and stir fry for 3-5 minutes until onions are translucent. Add garlic and rice and cook for an additional minute. Add ½ cup broth and stir for 2-3 minutes until it is absorbed by the rice.
  • Add the remaining 1 ½ cups broth, parmesan cheese, salt and pepper. Lock lid.
  • Press Pressure Cook and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid.
  • Another recipe adds a swig of white wine
Grape Salad

Easy, Peasy Creamy Grape Salad

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This dish has become a family favorite at holiday gatherings. The recipe is easy to pull together and never fails to satisfy.

Grape Salad
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Creamy Grape Salad

Course: Dessert, Side Dish
Keyword: Grapes
Servings: 10

Ingredients

  • 4 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/6 cup sugar
  • 1 tsp vanilla extract
  • 1 1/3 pound red grapes seedless
  • 1 1/3 pound green grapes seedless
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp pecans chopped

Instructions

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.
  • Transfer to a serving bowl. Cover and refrigerate until serving time. Sprinkle with brown sugar and pecans just before serving.

Who Knew Chicken and Black Beans Could Be So Good?

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This recipe is dead easy and you don’t even need to thaw the chicken. So easy to throw together, turn on the crock pot or slow cooker, and head to work. Almost ready to eat when you get home.

Read more: Who Knew Chicken and Black Beans Could Be So Good?
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Chicken and Black Beans

Course: Main Course
Servings: 4

Ingredients

  • 1 package chicken tenders frozen, Costco brand
  • 15 oz can corn drained
  • 15 oz can black beans drained
  • 15 oz jar salsa medium
  • 1 block cream cheese

Instructions

  • Place FROZEN chicken breasts in bottom of crock. Pour corn, beans and salsa on top. Cook for 7-8 hours. The chicken should just fall apart.
  • Place 1 brick of cream cheese on top and leave alone for 30 – 45 minutes. Stir all together and serve over rice.