today
generations of
june
RECIPE HIGHLIGHT
may
RECIPE HIGHLIGHT
april
RECIPE HIGHLIGHT
Ranch Slaw
1/3 cup mayonnaise
1/4 cup sour cream
2 Tbsp. buttermilk
1 Tbsp. distilled white vinegar
1 garlic clove, finely grated
1/2 tsp. onion powder
2 dashes hot sauce
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh dill
1 12-ounce bag shredded coleslaw mix
1 cup shredded carrots
2 scallions, thinly sliced
Whisk together the mayonnaise, sour cream, buttermilk, vinegar, garlic, onion powder, hot sauce, salt, and pepper in a large bowl until smooth. Stir in the parsley and dill.
Add the coleslaw mix, carrots, and scallions and toss well to combine. Season to taste with more salt and pepper, if desired.
Rhubarb Dream Bars
Rhubarb Dream Bars
Crust
1 C all-purpose flour
3 T powdered sugar
8 T cold butter, cubed
Filling
¼ C all-purpose flour
1 C light brown sugar
½ C granulated sugar
½ t salt
2 large eggs
3 C sliced rhubarb (about 6-8 medium-size stalks, cut into ¼-inch pieces)
Preheat oven to 350 degrees.
To make crust, place flour and powdered sugar in the bowl of a food processor with a metal blade; pulse twice to combine. Sprinkle butter on top; pulse until mixture resembles coarse crumbs. Line aa 9x9-inch baking pan with aluminum foil or parchment paper. Press crust mixture evenly into prepared pan. Bake for 10-12 minutes or until lightly browned.
To make filling, combine flour, sugars, salt, and eggs in a large bowl. Gently stir in rhubarb. Pour filling mixture over baaaked crust in pan. Return pan to oven, and bake 30-40 minutes or until set. Cool 30 minutes, and then chill before cutting into 2x2-inch bars.
Hashbrown and Egg Casserole
1 (2 lb) package frozen hash brown potatoes, thawed
1 lb pork sausage
1 small onion, diced
5 large eggs
½ C milk
½ t onion powder
1/8 t garlic powder
salt and ground black pepper to taste
12 oz shredded Cheddar cheese
Gather all ingredients.
Preheat the oven to 350 degrees F. Grease a deep-sided 8x8-inch square pan; add hash brown potatoes and arrange in an even layer.
Place sausage and onion in a large skillet over medium heat. Cook and stir until the sausage is browned and crumbled, about 10 minutes; drain.
Meanwhile, whisk eggs, milk, onion powder, garlic powder, salt, and pepper together in a large bowl until well combined.
Pour over the potatoes and sprinkle with 1/2 of the cheddar cheese.
Add sausage mixture on top and sprinkle with remaining cheddar. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove foil; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.
Let stand for 5 minutes before serving.