Warmer days are right around the corner, even if it doesn't feel like it every day (especially in the morning!) but we're already looking forward to spring's sunshine, fresh flowers and yummy recipes from the kitchen. Whether it's warmed up yet in your neighborhood or not, cooking with a spring flair will surely put you in a warmer state of mind.
So tell us...
What are YOUR favorite SPRINGTIME recipes? Share 'em all in today's Recipe Round-Up!
This pretty pie is always a hit at potlucks and the fresh & fruity flavor is delicious any day of the week.
Raspberry Custard Pie Published in our new cookbook, 101 Blue-Ribbon Desserts, this recipe was shared with us by Sarah Swanson from Noblesville, Indiana.
2 eggs beaten 8-oz. container sour cream 1-1/2 to 2 c. fresh raspberries 1 c. sugar 1 T. all-purpose flour 1/2 t. salt 9-inch pie crust, unbaked
Whisk together eggs and sour cream in a large bowl; set aside. In a separate bowl, combine raspberries, sugar, flour and salt; toss lightly. Add berry mixture to sour cream mixture; mix well and pour into unbaked crust. Bake at 350 degrees for 45 minutes, until firm and golden. Cool completely. Serves 6 to 8.
With St. Patrick's Day coming up next week, we might just start celebrating early this weekend...how about you? Whether it's with a traditional Irish stew or some fun green cookies or cupcakes, we can't wait to see how you're going green this year.
So, tell us...
What are your favorite ST. PATRICK'S DAY recipes? Share 'em all in today's Recipe Round-Up!
Enjoy this deliciously hearty meal that you can start in the morning and enjoy for dinner, thanks to your trusty slow-cooker.
(Hover over the image to pin!)
Irish Corned Beef Dinner Shared by Lisanne Miller from Canton, Mississippi, this recipe appears in our cookbook, 101 Super-Easy Slow Cooker Recipes. Enjoy it on St. Patrick's Day or any day!
3 lb. corned beef brisket 4 to 6 potatoes, quartered 1 lb. carrots, peeled halved and cut into sticks 1 head cabbage, cut into wedges 2 onions quartered 12 oz. can beer or non-alcoholic beer 1 bay leaf 2 to 3 c. water
Place corned beef in a slow cooker. Arrange vegetables around brisket, add beer, bay leaf and enough water to cover. Cover and cook on low setting for 7 to 8 hours. Discard bay leaf. To serve, arrange vegetables on a large serving platter. Slice brisket and arrange over vegetables. Makes 6 servings.
Spring's not far away, but we still have a pretty chilly month ahead of us here in Ohio. Soup, stew and chili are on the menu at least once a week and we can always use a few new ideas to simmer. What soups & stew are you cookin' up these days?
What are YOUR favorite SOUPS, CHILIS & STEWS? Share 'em all in today's Recipe Round-Up!