Winter Wonderland of Food -From Edna’s Kitchen

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With cooler days ahead Edna’s Kitchen presents some warm soup, casserole and bread.

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Bacon Beer Cheese Soup
Ingredients
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving
Steps
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

 

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White Bean, Sausage and Spinach Casserole
Ingredients
3 tablespoons olive oil
1 lb bulk mild Italian sausage
1 medium onion chopped
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons all-purpose flour
1 bag fresh baby spinach *5 oz.
1 can organic fire roasted diced tomatoes undrained *14.5 oz.
1 can organic fire roasted crushed tomatoes undrained *14.5 oz.
1 can cannellini beans drained and rinsed *19 oz.
¾ cup plain panko crispy bread crumbs
Steps
Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes. Continue to cook 3 to 4 minutes, stirring frequently, until onions have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans. Cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

 

And something sweet.

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Apple-Bacon Mini Loaves

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon salt
1 egg
½ cup 2% milk
2 tablespoons butter, melted
1 cup (4 ounces) shredded sharp cheddar cheese
⅓ cup crumbled cooked bacon
¼ cup finely chopped apple

Steps
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.
Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

 

You can find more of Edna’s fun, easy recipes here:

That One Person…

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Have you had that one person, you know that one person that connects to you on a level you never knew possible. Someone that you respect, admire and enjoy being around. For me this person is in the form of my choir teacher, Mrs. Carolyn Soderlund. From the first time we meet, till the last time we said goodbye, the lessons learned in her class room not only stick with you but shape who you become.

I first meet a pregnant Mrs. Soderlund when she came to the junior high to listen to us sing, to be placed into choir classes for high school. The individual attention given and her kindness, always so welcoming.

Fast forward to the beginning of my sophomore year, when I had Mrs. Soderlund not only for choir but for speech class as well. I remember having to give a speech about my dad, after he had suffered his first heart attack. Being able to do that speech in a familiar, comfortable room with classmates I knew and trusted made all the difference.

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Then having the opportunity to not only go to New York City, but to perform in Carnegie Hall, was so worth the weekends spent fundraising in the mall with Watkins vanilla. The memories made during the New York trip are priceless and life altering, the sight seeing, the two Broadway shows, (Grand Hotel, *which we all napped through* and The Secret Garden), walking up the inside of the Statue of Liberty, and of course all of Carnegie Hall.

Then there was All State, and Christmas Caroling, Concerts and Graduation. Mrs. Soderlund was always there to listen, understand, help each and everyone of her students. It was a privilege as well as an honor to study music and life under Mrs. Carolyn Soderlund. 

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Edna’s Kitchen Presents Recipes By Request

Window display of autumn harvest foods

Welcome to a special edition of Edna’s Kitchen Presents, we have gathered our top readers recipe requests. Being Edna’s Kitchen we have made them easy and fun, as always get in the kitchen and have fun.

Table of Contents:

Lemon-Strawberry Punch

Hot Cranberry-Apple Cider

Chicken Tamale Pie

Spooky Spaghetti with Clams

Corn Chowder

Chicken Bog

Grilled Halibut with Tomato-Avocado Salsa

Chicken Tenders with Katsu Sauce

Classic Lemon Bars

Pumpkin Cheesecake Squares

 

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Kicking things off with some drinks. From our Friend Kathy in Santa Monica California Edna’s Kitchen presents:

Lemon-Strawberry Punch

Ingredients

3 cans (6 oz each) frozen lemonade concentrate, thawed

1 box (10 oz) frozen strawberries in light syrup, thawed and undrained*

1 bottle (1 liter) ginger ale

Steps

In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.

Pour lemonade into punch bowl. Stir in strawberries.

Just before serving, add ginger ale and ice; gently stir.

Tip: Floating Island Punch: Just before serving, add lemon sherbet by spoonfuls or in small balls from ice-cream scoop to punch in punch bowl.

 

From our friend Richard in Scottsbluff Nebraska Edna’s Kitchen presents:

Hot Cranberry-Apple Cider

Ingredients

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) SAVE $

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps

In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

Tip: For a little extra zip, add a shot of spiced rum or cinnamon schnapps to each mug.
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Continuing with some main dishes. From our friend Miguel in Amarillo Texas Edna’s Kitchen presents:

Chicken Tamale Pie

Ingredients

1 package (9 oz) frozen diced cooked chicken, thawed

1 can (4.5 oz) chopped green chiles, drained

2 Teaspoons taco seasoning mix (from 1-oz package)

1 cup shredded Mexican cheese blend (4 oz)

½ cup Original Bisquick mix

½ cup cornmeal

¾ cup milk

1 egg

1 can (11 oz) whole kernel corn with red and green peppers, drained

Shredded lettuce, sour cream and Thick ‘n Chunky salsa, if desired

Steps

Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Tip: For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

 

From our friend Sergio in Yonkers New York Edna’s Kitchen presents:

Spooky Spaghetti with Clams

Ingredients

2 ½ lb fresh clams in shells

2 Tablespoons white vinegar

8 oz uncooked spaghetti

3 Tablespoons olive oil

4 cloves garlic, finely chopped

½ teaspoon crushed red pepper flakes

¾ cup dry white wine or nonalcoholic white wine

5 plum (Roma) tomatoes, seeded, chopped (1 ½ cups)

3 Tablespoons chopped fresh Italian (flat-leaf) parsley

French bread, if desired

Steps

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.

Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.

Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.

Tip: For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.

 

From our friend Noah in Rockport Massachusetts Edna’s Kitchen presents:

Corn Chowder

Ingredients

½ pound bacon, cut up

1 medium onion, chopped (½ cup)

2 medium stalks celery, chopped (1 cup)

2 Tablespoons all-purpose flour

4 cups milk

⅛ teaspoon pepper

1 can (14.75 oz) cream-style corn

1 can (15 oz) tiny whole potatoes, drained and diced

Chopped fresh parsley, if desired

Paprika, if desired

Steps

In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.

Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

 

From our friend Ronald in Lexington South Carolina Edna’s Kitchen presents:

Chicken Bog

Ingredients

2 Tablespoons olive oil

1 cup chopped yellow onion (from 1 onion)

1 cup chopped carrots (from about 3 carrots)

2 teaspoons chopped garlic

1 ½ cups uncooked long-grain white rice

1 teaspoon kosher salt

¾ teaspoon black pepper

4 cups chicken stock

1 (4-inch) piece Parmesan cheese rind

4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)

3 Tablespoons chopped fresh flat-leaf parsley

1 Tablespoon fresh lemon juice

1 ½ ounces Parmesan cheese, shaved (about ⅓ cup)

Steps

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

 

From our friend Daniel in Hood River Oregon Edna’s Kitchen presents:

Grilled Halibut with Tomato-Avocado Salsa

Ingredients

Tomato-Avocado Salsa

2 medium tomatoes, chopped (1 ½ cups)

2 green onions, thinly sliced (2 Tablespoons)

1 medium avocado, peeled, coarsely chopped

1 small jalapeño chile, seeded, finely chopped

¼ cup chopped fresh cilantro

2 Teaspoons lemon juice

¼ Teaspoon salt

Fish

1 ½ lb halibut or other firm fish steaks, 3/4 to 1 inch thick

2 Tablespoons olive or vegetable oil

1 Tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground cumin

⅛ teaspoon ground red pepper (cayenne)

1 clove garlic, finely chopped

Steps

In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.

If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Tip: Other firm fish steaks that work well in this recipe include both tuna and swordfish.

 

From our friend Rachel in Thornton Colorado Edna’s Kitchen presents:

Chicken Tenders with Katsu Sauce

Ingredients

Chicken Tenders

2 lbs Chicken Tenders uncooked (thawed if using frozen)

2 eggs

2 cups plain panko crispy bread crumbs

3 Tablespoons vegetable oil

Katsu Sauce

½ cup Sugar

½ cup Ketchup

¼ cup Worchestire Sauce

¼ cup Soy Sauce

¼ teaspoon Garlic Powder

¼ teaspoon Paprika

Steps

Break eggs into a bowl lightly beat. In shallow bowl or plate pour panko bread crumbs out.

Put two chicken tenders at a time into eggs, pull out of egg wash and dredge in panko bread crumbs till lightly covered.

Pour three tablespoons of vegetable oil into skillet, over medium high heat, carefully place breaded chicken tenders into hot oil. Cook for 6-8 minutes turning as needed, till lightly browned and the chicken is fully cooked. Set cooked chicken tenders on a paper towel, to let drain and cool.

Katsu Sauce Steps

Combine all ingredients whisk together add a splash of water to thin out sauce if desired. Dip cooked and cooled chicken tenders in to Katsu Sauce.

 

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On to some sweet treats. From our friend Ryan in Tombstone Arizona Edna’s Kitchen presents:

Classic Lemon Bars   

Ingredients

1 cup butter or margarine, softened

2 ¼ cups all-purpose flour

2 cups granulated sugar

4 eggs

2 teaspoons grated lemon peel

½ cup fresh lemon juice

2 Tablespoons powdered sugar

Steps

Heat oven to 350°F.

In medium bowl mix butter, 2 cups of the flour and ½ cup of the granulated sugar. Press into the bottom of ungreased 13×9-inch pan.

Bake 15 to 20 minutes or until center is set and edges just begin to brown.

In medium bowl, mix remaining ¼ cup flour and remaining 1 ½ cups granulated sugar with whisk. Add eggs, lemon peel and lemon juice; stir with whisk until well combined. Pour over partially baked crust.

Bake 18 to 22 minutes longer or until center is set and edges are golden brown. The bars will firm up as they cool. Cool 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows.

Tip: Add some pizzazz to the bars with stencils or strips of parchment paper. Place stencils on bars, sift powdered sugar over the stencil and then carefully lift the stencil from the bars.

 

Of course our kick off of Autumn and the Holiday Season wouldn’t be complete without some Pumpkin. From our friend Sarah in Montpelier Vermont Edna’s Kitchen presents:

Pumpkin Cheesecake Squares

Ingredients

Base

1 cup all-purpose flour

¾ cup packed brown sugar

½ cup butter or margarine

1 cup quick-cooking oats

½ cup finely chopped walnuts

Filling

1 package (8 oz) cream cheese, softened

¾ cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs

Topping

2 cups sour cream

⅓ cup sugar

½ teaspoon vanilla

Steps

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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Thank you for joining Edna’s Kitchen for recipes by request, feel free to suggest your recipe ideas for future Edna’s Kitchen Presents events.

 

The ABC’s of Vegetables From Edna’s Kitchen

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Edna has gathered together some creative, tasty recipes featuring vegetables. Vegetables are nutritious in any form be it fresh, frozen, or canned. Packed with antioxidants, vitamins, and fiber to keep you feeling healthy and energized. They are low in calories, fat and are cholesterol free. Enjoy trying some new vegetable recipes and as always have fun in the kitchen.

 

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Asparagus Farro Salad

Ingredients

1 cup uncooked farro (semi-pearled or pearled)

1 lb fresh asparagus spears

4 Tablespoons olive oil

1 shallot, finely chopped

1 to 1 ½ teaspoons grated lemon peel (½ medium)

1 ½ Tablespoons lemon juice (½ medium)

1 teaspoon salt

¼ teaspoon pepper

½ cup pecans

⅓ cup feta cheese

Steps

In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.

Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.

Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.

Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss farro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Tips

Substitute spelt, barley or wheat berries for the farro.

The time to properly cook farro ranges from 20 to 40 minutes. Of course, overnight soaking would reduce the cooking time even further, taking only about 10 to 15 minutes of cooking for the chewy texture.

 

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Grilled Eggplant Pizza Sandwiches

Ingredients

8 (¾ -inch-thick) slices eggplant

4 (¼ -inch-thick) slices sweet onion

1 medium zucchini, cut lengthwise into ¼ -inch slices

3 tablespoons olive oil

¼ teaspoon salt

1 (8-oz.) can pizza sauce

8 (½ -inch-thick) slices Italian or sourdough bread, toasted

4 (1 ½ -oz.) slices mozzarella cheese

Steps

Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.

Meanwhile, heat pizza sauce in small saucepan until hot.

Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

 

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Creamy Leek and Potato Soup

Ingredients

6 medium leeks (2 pounds), thinly sliced

4 medium potatoes (1 ½  pounds), cut into ½ -inch cubes

2 cans (14 ½  ounces each) ready-to-serve chicken or vegetable broth

¼ cup margarine or butter

½ teaspoon salt

¼ teaspoon pepper

1 cup half-and-half

Chopped fresh chives, if desired

Steps

Mix all ingredients except half-and-half and chives in 3 1/2- to 6-quart slow cooker.

Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables are tender.

Pour vegetable mixture by batches into blender or food processor. Cover and blend on high speed until smooth; return to cooker. Stir in half-and-half.

Cover and cook on low heat setting 20 to 30 minutes or until hot. Sprinkle with chives.

Tips

Leeks grow best in sand soil and the broad, flat leaves of a leek wrap around each other, making the perfect place for sand to hide. The easiest way to remove the sand is to cut the leek lengthwise, almost to the root end. Hold the leek under cool running water while fanning the leaves, so the water can wash out the sand.

Leeks are very tasty but do take a few more minutes to clean. To save time, use a chopped large onion instead of the leeks. Or use a chopped medium onion and, for a little color, ½ cup sliced green onions.

For more Vegetable filled recipes check out Edna’s ebook cookbooks on Amazon.

 

Thoughts on Cooking

Edna and her kitchen.

cch217

1-cZnC6G6-8_rRF3oW1Ui4tgOk, I have been bitten by the inspiration bug. I tried not writing this blog for three hours, inspiration won out. 

So here it goes:

I am not sure when or why I started taking cooking seriously. Over the last two or three years something just clicked, throwing ingredients together made sense. I would like to think that some of the knowledge came from my year spent in Seattle, while there I participated in a Cooking Matters class, (twice) once in the fall and once in the spring. So the class was the same information wise but it was run by two different groups with different recipes and different techniques. 

I then took a position at the Greenwood Senior Center as a volunteer, as a prep-cook for their daily lunch program. I worked with a charming, wonderful older lady, she was short, spunky and loved to sing in Italian while…

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Milkshakes v.s. Smoothies

Welcome to Milkshakes verses Smoothies Edna has chosen some favorite ice cream and fruit filled recipes to share for this debate. Let’s get started:

Round 1

Milkshakes

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We start off with a classic
Chocolate Milkshake

Ingredients
¾ cup milk
¼ cup chocolate-flavored syrup
3 scoops (½ cup each) vanilla ice cream

Steps
In a blender, place milk and syrup.
Cover and blend on high for 2 seconds.
Add ice cream.
Cover and blend on low for about 5 seconds or until smooth.
Pour into glasses.
Serve immediately.

On to our Smoothies

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Our first Smoothie is a
Strawberry Smoothie

Ingredients
1 container(6 oz) yogurt strawberry, strawberry kiwi or strawberry mango flavor
½ cup sliced fresh or frozen strawberries
½ cup orange or pineapple juice
Pineapple chunks, strawberries or kiwifruit slices, optional.

Steps
In blender, place yogurt, strawberries and juice.
Cover, blend on medium for about 2 minutes or until smooth.
Pour into serving glass.

Round 2

Milkshakes

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Coffee Milkshake

Ingredients
1 cup cold-brewed coffee or chilled strongly brewed coffee
4 giant scoops vanilla ice cream
1 Tablespoon chocolate syrup
whipped cream

Steps
Blend the coffee, vanilla ice cream and 1 tablespoon of chocolate syrup together in a blender until smooth.
If the mixture is too thick, you can add a couple splashes of milk to loosen it up.
If it is too thin, add a little more ice cream and pulse to smooth out.
Pour the milkshake into one very large or two medium sized glasses.
Top with a very generous amount of whipped cream and drizzle with additional chocolate syrup.
Serve immediately.

Smoothies

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Orange Smoothie

Ingredients
1 quart (4 cups) vanilla frozen yogurt, slightly softened
½ cup frozen orange juice concentrate, thawed
¼ cup milk
Orange slices, if desired.

Steps
Place yogurt, juice concentrate and milk in blender.
Cover and blend on medium for about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth.
Pour mixture into 4 glasses.
Garnish with orange slices.

Round 3

Milkshakes

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Vanilla Malt Milkshake

Ingredients
½ cup cold milk
¼ cup carbonated water
3 Tablespoons malted milk powder
½ teaspoon vanilla extract
2 scoops vanilla ice cream

Steps
In a blender, mix together milk, carbonated water, malted milk powder and vanilla extract.
Scoop in ice cream.
Blend until smooth.
Pour into glass and serve.

Smoothies

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Greek Yogurt Raspberry Smoothie

Ingredients
6 oz Greek plain yogurt
1 cup fresh raspberries
1 Tablespoon honey
1 cup ice
Additional fresh raspberries, if desired

Steps
In blender, place yogurt, 1 cup raspberries, the honey and ice.
Cover, blend until smooth and thick.
Divide mixture evenly between 2 glasses.
Garnish each with raspberries.

Round 4

Milkshakes

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Shamrock Milkshake

Ingredients
1 ½ cups vanilla ice cream
½ cup whole milk
10 drops green food coloring
1 teaspoon peppermint extract
Whipped cream
1 maraschino cherry

Steps
In a blender, combine the vanilla ice cream, milk, green food coloring, and peppermint extract.
Blend till smooth, about 30 seconds.
Pour the shake into a glass and top with the whipped cream and maraschino cherry.

Smoothies

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Creamy Peach Smoothies

Ingredients
1 cup frozen sliced peaches
1 container (6 oz) yogurt French vanilla flavor
¾ cup orange juice
1 Tablespoon honey

Steps
In blender or food processor, place all ingredients.
Cover, blend on high for about 1 minute or until smooth.
Pour into 2 glasses.
Serve immediately.

Round 5

Milkshakes

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Root Beer Milkshake

Ingredients
3 scoops vanilla ice cream
1 12-ounce can root beer
Whipped Cream
Cherry

Steps
Place the ice cream and root beer in a blender.
Close, blend on high for three minutes.
It will be foamy and frothy which is fine.
Pour into a frosted mug, top with whipped cream and a cherry.

Smoothies

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Key Lime-Banana Smoothie

Ingredients
1 container (6 oz) yogurt Key lime pie flavor
1 ripe banana, sliced
½ cup milk
1 Tablespoon lime juice
¼ teaspoon dry lemon lime-flavored soft drink mix (from 0.13-oz package)
1 cup vanilla frozen yogurt

Steps
Place all ingredients except frozen yogurt in blender.
Cover, blend on high until smooth.
Add frozen yogurt.
Cover, blend until smooth.

 

Whether you prefer Milkshakes or Smoothies remember to have fun in the kitchen this summer.

 

History of a Constant Reader

To all my followers on cch217 please feel free to follow me over on my other Word Press page Cch217

Cch217

20180408_112129This is what you get when I’m avoiding doing anything productive. So enjoy.

My first taste of Stephen King’s words came to me Christmas of 1990, as I opened presents. One of these presents was a box, yes one of those gift boxes usually containing a sweater, from you great Aunt Betsy, that you will never wear, was full of Stephen King paperbacks from my Dad. Carrie, Christine, Different Seasons, IT, Eye’s of the Dragon, and Misery.

I started my journey into this strange horrifying but enticing world by reading Carrie. On Saturday nights from 10pm to Midnight I would listen to Dr. Demento on the radio and read Stephen King books. I remember devouring Carrie and Christine in a matter of hours. I then moved on to Different Seasons and IT. Finishing IT by the next summer, on a camping trip, laying in the tent taking in the words…

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Meatloaf from Edna’s Kitchen

cch217

One of my favorite go to meals. I added 12 cup of shredded cheddar to the top. Enjoy and have fun in the kitchen. -Edna

Meatloaf

Ingredients
1 ½ lb lean (at least 80%) ground beef
1 cup milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon pepper
1 egg
3 slices bread, finely chopped (1 ½ cups, lightly packed) or 1 12 cups bread crumbs
1 small onion, chopped (¼ cup)
½ cup ketchup, chili sauce or barbecue sauce

Steps
1 Heat oven to 350°F. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 9×5-inch loaf pan, or shape into 9×5-inch loaf in ungreased 13×9-inch pan. Spread ketchup over top.
2 Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads at least 160°F. Drain meatloaf.
3 Let…

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