Today I baked a rhubarb crisp..(actually it was this one below). Tom and I made it last year and it was so good, Karen requested it again. smile..
I figured I'd share some of the new recipes I've been creating lately!!
Rhubarb Crisp
4 Cups rhubarb, cut into ¾” pieces
1 Cup sugar
¼ Cup flour
½ tsp. cinnamon
1 Cup flour
1 Cup brown sugar
½ Cup rolled oats
½ Cup melted butter
Directions:
1. Combine rhubarb, sugar, flour and cinnamon and put in an 8” x 8” x 2” glass dish.
2. Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb
3. Bake a 375 for 35 minutes.
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Pork Chops N’ Stuffing Marianne Hansen LeMars, IA
4 pork chops (about a pound) (I did four 4 ounce chops)
3 Cups soft bread crumbs
2 Tbls. Chopped onion
¼ Cup melted butter
¼ Cup water
1 can Cream of Mushroom soup
1/3 Cup water
Poultry seasoning
Brown chops on both sides: place in shallow baking dish. Lightly mix together bread crumbs, onion, butter, ¼ cup of water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water, pour over the top. Bake at 350 degrees for 1 hour or until tender. Makes 4 servings.
I found this recipe in our local newspaper , and thought this would be perfect for us. And it was! Yummm
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Creamy Cauliflower Soup
Ingredients
1 head cauliflower, rinsed and chopped
1/2 yellow onion, chopped
2 cloves garlic, chopped
2 celery stalks, chopped
1 large russet potato, peeled and chopped
2 Tbsp butter
3 1/2 cups chicken broth
2 Tbsp fresh chopped parsley
1/2 cup half-and-half
1 tsp. salt
1/2 tsp. pepper
Directions
2 cloves garlic, chopped
2 celery stalks, chopped
1 large russet potato, peeled and chopped
2 Tbsp butter
3 1/2 cups chicken broth
2 Tbsp fresh chopped parsley
1/2 cup half-and-half
1 tsp. salt
1/2 tsp. pepper
Directions
Melt the butter in a large pot and sauté the onion, garlic and celery for 7 minutes, or until onion is soft. Stir occasionally.
Add the chopped cauliflower, potato, chicken broth, and parsley, cover and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
Remove from heat and let cool to room temperature.
Add the chopped cauliflower, potato, chicken broth, and parsley, cover and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
Remove from heat and let cool to room temperature.
Transfer the soup to a Magic Bullet pitcher (I used my hand blender instead so I'd have some texture to the soup.) and blend until smooth. Pour back into the pot and stir in the half-and-half, salt and pepper.
Serve in bowls and sprinkle fresh chopped parsley on top.
Makes 6 cups.
- See more at: http://magicbulletblog.com/creamy-cauliflower-soup/
This soup is amazing, especially if you like cauliflower. Guess I should make it and the pork chops again soon. Have you found any new recipes to try lately?? Maybe you'll enjoy some of these.
Good night all.......
