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April 6th, 2020 Recipes

BINGE BARS”

1 c. butter, softened

1 c. brown sugar

1 ¼ c. all-purpose flour

1 c. old-fashioned oats

1 tsp. baking soda

½ tsp. salt

1 (11 oz) bag caramels, unwrapped

3 Tbsp. heavy cream

3 Tbsp. butter

1 ½ c. milk chocolate chips

Preheat oven to 350. Grease a 9×13 baking pan with cooking spray & set aside. Place first 6 ingredients in a bowl & beat until combined. Press ¾ of the dough into bottom of prepared pan (layer will be thin). Bake 15 mins or until lightly browned. Don’t overbake. While crust is baking, melt the 3 Tbsp. butter, heavy cream & caramels over very low heat on stovetop or you can also melt in microwave. If cooking on stovetop, stir frequently as it can burn easily. Melt mixture until just melted and smooth. Pour melted caramel mixture over warm baked crust. Sprinkle milk chocolate chips over caramel. Crumble remaining cookie dough evenly over the chocolate & caramel. Put back in oven for another 15 mins. Remove and let cool completely before cutting into bars. Makes 18 bars.

BROWNED BUTTER & GARLIC ROASTED PEAS”

2 bags (12 oz) frozen peas, thawed

6 Tbsp. butter

1 tsp. salt

½ tsp. black pepper

12 garlic cloves, peeled

Preheat oven to 425. Melt the butter in a skillet until it’s just turning brown then remove from the heat. Put the peas on a baking sheet with an edge to it so the butter doesn’t drip and pour the butter over the top. Add garlic cloves and toss to coat the peas in the butter. Roast for 20-25 mins, toss once more then serve immediately.

STRAWBERRY GREEN TEA”

1 pint strawberries, washed & hulled

1 c. sugar to taste

5 c. cold water

5 green tea with lemon tea bags

Place strawberries in blender and puree until smooth. Pour into saucepan, add sugar & bring to boil. Remove from heat and set aside to cool. Bring cold water to a boil. Pour over tea bags and let brew for 5 mins. Mix strawberry mixture and green tea together and chill. Serve chilled over ice.

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RAMEN NOODLE SALAD”

2 Tbsp. butter

3 oz. Package ramen noodles, seasoning packet removed

½ c. slivered almonds

3 Tbsp. sesame seed

1 ½ lbs. Napa cabbage, about 8-10 cups, shredded

1 bunch green onions, sliced thin, about ½ c.

Melt butter in skillet. Crush ramen and remove flavor packets. Add noodles, almonds and sesame seeds to butter. Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool. Shred cabbage and combine with onions. Pour cooled dressing over salad and toss well.

Dressing:

½ c. olive oil

¼ c. white vinegar

½ c. sugar

2 Tbsp. soy sauce

For dressing: combine all ingredients in a saucepan and bring to boil. Remove from heat after it comes to a boil. Let cool before pouring over salad.

*Note: this is not a make-ahead salad. If you’re not going to eat the day you make it, make your dressing and mix together the cabbage & onions. Don’t add the ramen or dressing until ready to serve.

FARMER’S CASSEROLE”

3 c. frozen shredded hash browns

¾ c. shredded Montery Jack cheese

1 c. diced fully cooked ham

¼ c. chopped green onions

4 eggs

1 can 12 oz can evaporated milk

¼ tsp. pepper

1/8 tsp. salt

Place potatoes in 8” square baking dish. Sprinkle with cheese, ham & onions,. Beat eggs, milk, salt & pepper together. Pour over ingredients. Cover and refrigerate overnight. Remove from fridge half an hour before baking. Bake at 350 for 55-60 mins. Makes 6 servings.

Flossie, Moberly

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ALMOND FLOUR BISCUITS”

2 c. almond flour

2 tsp. baking powder

½ tsp. salt

2 large eggs, beaten

1/3 c. butter

Preheat oven to 350. Mix dry ingredients together and then stir in wet ingredients. Scoop tablespoonfuls of dough onto baking sheet. Form into rounded biscuits and flatten with fingers and bake 15 mins until golden.


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