Whether you have heart-shaped pancakes in mind, making treats to take in for a school party or making a special dinner for you and your sweetheart, we'd love to hear how you'll be celebrating Valentine's Day! Share the sweet and savory ideas you love with us today. So, tell us...
What are your favorite VALENTINE'S DAY recipes? Share 'em all in today's Recipe Round-Up!
Royal Strawberry Shortcake Thanks to Becky Smith from North Canton, Ohio, for sharing this recipe!
1/4 c. butter 1/3 c. sugar 1 egg, beaten 2 c. all-purpose flour 4 t. baking powder 1/8 t. salt 1 c. skim milk 2 t. vanilla extract 3-3/4 c. strawberries, hulled and sliced Garnish: light whipped topping, powdered sugar
In a large bowl, blend together butter and sugar. Add egg; mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 9"x13" baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Top with strawberries. Add whipped topping if desired. Add shortcake tops and more berries. Add more topping if desired. Makes 12 servings.
Nutrition Per Serving: 163 calories, 5g fat, 3g sat fat, 26mg cholesterol, 203mg sodium, 27g carbohydrate, 2g fiber, 9 sugars, 4g protein Exchanges: 1 starch; ½ fruit; 1 fat; ½ other carbohydrate
Whether you're making cookies & candy to give, swap or just enjoy all season long, we know you'll be making your favorites. What better time to whip up batch after batch than at Christmastime? You might want to consider doubling your recipes, especially if you want some leftover for Santa...all those treats go fast this time of year!
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What are your favorite CHRISTMAS COOKIE & CANDY Recipes? Share 'em all in today's Recipe Round-Up!
This recipe for sweet Sugar Cookie Mittens is a tradition we bake up every Christmas season. So pretty sitting on our buffet, they're almost too cute to eat...add a glass of milk and you're off to cookie heaven!
Sugar Cookie Mittens
This recipe was shared with us by our friend Tina Knots of Cable, Ohio. Tina says, "Everybody needs a dependable cut-out cookie recipe for Christmas...this is mine! I collect cookie cutters, and this recipe works so well with them." 2 c. plus 6 T. butter, softened 1-1/3 c. sugar 2 eggs, beaten 2 T. plus 2 t. vanilla extract 5 c. all-purpose flour 4-1/2 c. powdered sugar 6 T. butter, melted 6 T. milk 2 T. vanilla extract 1 T. lemon juice Optional: few drops food coloring
Blend 2 cups butter and sugar together; stir in eggs and 2 teaspoons vanilla. Add flour; mix until well blended. Shape into a ball; cover and chill for 4 hours to overnight. Roll out dough 1⁄4-inch thick on a lightly floured surface; cut out with cookie cutters as desired. Arrange cookies on lightly greased baking sheets. Bake at 350 degrees for 8 to 10 minutes, until golden; cool. To make Frosting: Combine powdered sugar, milk, remaining butter (melted), remaining vanilla, lemon juice and food coloring, if using, in a medium bowl. Beat with an electric mixer on low speed until smooth. Frost cookies when cool. Makes 4 dozen.
With the big feast just a little over a week away, what better time to share your tried & true Thanksgiving favorites? Whether you'll be looking forward to Aunt Marge's Cranberry Relish or your own special recipe for sausage stuffing, we'd love to hear about it. Don't forget the leftovers...we're sharing one of our best ways to enjoy everything all over again below.
So, tell us...
What are your favorite THANKSGIVING recipes? Share 'em all in today's Recipe Round-Up!
Today, we're sharing a recipe that's a must at our Thanksgiving celebration...or rather the next day. We lookforward to it almost as much as the big day! Find it in our cookbook, Hometown Harvest.
Day-After-Thanksgiving Soup This recipe comes from Jo Ann's own kitchen...it's one of our favorites!
1 T. olive oil 2 carrots, peeled and chopped 2 stalks celery, chopped 1 onion, chopped salt and pepper to taste 8 c. turkey or chicken broth 1 bay leaf 1-1/2 c. roast turkey, diced 1 c. frozen peas 2 T. fresh parsley, chopped 4 to 6 c. leftover dressing, warmed
Heat oil in a large stockpot over medium heat. Add carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add broth and bay leaf; bring to a boil. Stir in turkey; reduce heat and simmer for about 10 minutes, until vegetables are tender. Stir in peas and parsley; warm through. Discard bay leaf. To serve, place a scoop of dressing into individual deep soup bowls. Ladle soup over dressing. Serves 4 to 6.
Just about everyone loves pumpkin pie, but your love of pumpkin doesn't have to end there!
We're sharing some of our favorite non-pumpkin pie recipes, and we think you're going to love them! From pumpkin streusel muffins to pumpkin soup and pumpkin-gingerbread trifle, we'll bet you'll find a new family-favorite recipe (or two!) in this tasty batch.
If you're anything like us, you're loving this season of fresh fruits, ripe and ready at the farmers' market or in your very own backyard...peaches, pears, berries of every color! We can't wait to pull out our favorite cobbler, crisp, pie and fruit salad recipes!
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What are YOUR favorite recipes using FRESH FRUIT? Share 'em all in today's Recipe Round-Up!
These mini pies are an irresistible way to enjoy THREE of our favorite fresh fruits, peaches, blackberries and blueberries! Find it in our cookbook, 101 Homestyle Favorites.
Very Berry Peach Pies Thanks to Wanda Niles from Costa Mesa, California, who shared this recipe with us!
4 c. peaches, pitted, peeled and sliced 1-1/2 c. blackberries 1 c. blueberries 3/4 c. plus 2 t. sugar, divided 1/4 c. all-purpose flour 2 T. butter, diced 2 9-inch pie Garnish: cinnamon-sugar
Combine fruit in a large bowl; mix gently. Blend 3/4 cup sugar and flour in a small bowl; toss lightly with fruit mixture. Pour fruit mixture into six to eight, 3" individual ramekins; dot with butter. Gently roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar. Cover edges of crust with strips of aluminum foil to prevent overbrowning. Bake at 425 degrees for 40 to 45 minutes, until golden. Makes 6 to 8 servings.
Make the most of these sunny summer days...grab a blanket, pack a lunch (or dinner!) and take your meal on the road! Whether you love heading to a local park or know a secret spot where you can see for miles, this is the perfect time of year for a picnic.
So, tell us...
What are your favorite PICNIC RECIPES? Share 'em all in today's Recipe Round-Up!
Confetti Coleslaw This flavorful (and colorful!) recipe was shared with us by Dale Evans from Frankfort, Michigan...your family will love it!
3 c. coleslaw mix 4 T. green onions, chopped and divided 1/4 c. red pepper, diced 1/4 c. green pepper, diced 3/4 c. frozen corn, cooked and drained 11 oz. can mandarin oranges, drained and divided 1/2 c. mayonnaise 2 T. sugar 1 T. raspberry vinegar 1 T. lime or lemon juice
Combine coleslaw mix, 3 tablespoons green onions, red and green pepper, corn and oranges, reserving 6 orange segments for garnish. Mix together mayonnaise, sugar, vinegar and juice; blend well. Pour over salad and toss to coat well. Garnish with remaining green onions and reserved orange segments. Transfer to a pretty serving dish. Serves 8.
Those of us in the United States will be celebrating our country's birthday on the 4th of July with fireworks, hometown picnics and plenty of red, white and blue! In this week's Recipe Round-Up, we're asking for your recipes that you'll be fixing to treat friends & family. They can be patriotic colors or they can just be a dish Independence Day gatherings are never without.
So tell us...
What are YOUR favorite RED, WHITE & BLUE recipes? Share 'em all in today's Recipe Round-Up!
Here's one of our favorite ways to use summer's red beauties in a delicious dessert!
Fresh Strawberry Pie This pie from 101 Blue-Ribbon Desserts is downright incredible. With it's fresh, sweet taste and gorgeous looks, you're definitely going to be back for a second slice.
1-1/2 c. water 1 c. sugar 3 T. cornstarch 1/8 t. salt 3-oz. pkg. strawberry gelatin mix 1 T. lemon juice 1 t. red food coloring 4 c. fresh strawberries, hulled and sliced 9-inch pie crust, baked, or graham cracker crust Optional: whipped cream
In a saucepan over medium heat, combine water, sugar, cornstarch and salt. Bring to a boil. Boil for 3 to 4 minutes, until mixture is clear. Stir in dry gelatin mix, lemon juice and food coloring. Remove from heat and set aside to cool. Arrange strawberries in baked crust. Pour cooled gelatin mixture over berries. Cover and refrigerate until set. Top with whipped cream, if desired. Serves 8.
Link up your RED, WHITE & BLUE recipes below and, if you're joining this hop, link back here by using the handy button below.