Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

2 cups macaroni elbows
1/2 egg (I beat the entire egg then dump out half)
2 tablespoons of salted butter
1/8 cup flour
1 1/4 cup milk (whole milk works best for this recipe)
1 teaspoon dry mustard (more to taste if desired)
1/2 pound shredded cheese (I normally buy a cheddar block and shred it myself, but use whatever cheese you like)
1/4 teaspoon salt
1/4 teaspoon seasoned salt (I always add more to taste)
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper (optional)

Instructions

1. If you want to try baked macaroni and cheese preheat oven to 350 degrees, and butter a small oval baking dish or a small glass dish (8×8 or 9×9)
2. Cook the macaroni according to package instructions (if baking cook several minutes longer than instructed)
3. In a small bowl beat the egg and separate out half
4. In a large sauce pan melt the butter, don’t let it burn!
5. Slowly sprinkle in flour and whisk to avoid clumps. Keep the burner on medium low heat and whisk constantly for 5 minutes
6. Add the milk and mustard to the butter and flour mixture and continue to whisk until smooth
7. Whisk the mixture for about 5 minutes until it becomes thick
8. Using several tablespoons of sauce slowly pour it into the beaten egg. Continue whisking the egg to prevent the egg from cooking
9. Add the egg mixture to the rest of the sauce and whisk until smooth
10. Add in the cheese slowly and whisk to help melt the cheese (if baking save 1/4 cup of cheese for topping)
11. Add salts, pepper, and cayenne pepper if using (make sure you taste your sauce, if there isn’t enough salt it won’t taste good)
12. Add sauce to drained macaroni and stir
13. If baking, add macaroni and cheese to baking dish and sprinkle with cheese. Bake for 20 minutes or until the cheese is melted.
14. If not baking, serve immediately

Original recipe from The Pioneer Women

In my garden

I had a long list of things I wanted to plant. I probably planted some stuff closer together than recommended. But, since this is a new garden in different soil than I’m used to I figured I’ll just see what grows.

In my garden: cucumbers, five kinds of tomatoes (yellow cherry, jet star, celebrity, green, and roma), carrots, radishes, kale, swiss chard, lettuce, snap peas, green beens, fennel, onions, potatoes, egg plant, garlic, peppers (habanero, serrano, jalapeño, bell), asparagus, oregano, dill (assuming I didn’t kill it!), chives, garlic chives, and strawberries.

In my herb trough: rosemary, cilantro, tarragon, parsley, basil, and french thyme

The other spot: raspberries and rhubarb

Garden Tips

Although my grandmother makes gardening look and sound easy there really is a learning curve. Advice I can offer to beginners is start small! When transplanting plants I use the following process:
Dig a hole about as deep as the shovel
Water the hole (1/2 gallon of water and let drain)
Fill in with some dirt
Add plant food (tomatoes only)
Add more dirt and the plant while lightly packing soil around the stem
Water the plant
Surround with mulch to help keep the weeds down and moisture in the soil

I also suggest researching what plants should and should not be planted together. For example, pepper plants should not go next to tomato plants. Raspberries and strawberries will reproduce so it helps if you can mow around them. Lastly, be prepared to get rid of most plants at the end of the year. The only plants I intend to leave alone at the end of the season will be strawberries, asparagus, dill (if it lives), oregano, chives, garlic chives, rhubarb, and raspberries. Everything else I will pull out and dispose of. That way if plants develop a disease it doesn’t carry over to next year’s crop. I also make sure certain plants such as cilantro and chives don’t spread by clipping their blossoms. I don’t need or want a garden overrun with a hodgepodge of plants.

Updates on the garden to follow this summer!

Prep Time: 10 minutes
Chill Time: 1-2 hours

Ingredients

1 package lime jell-o
1 cup of hot water
Ice cubes or 1 cup of cold water (I use ice)
20 oz of sliced pineapple cut into chunks
12 oz cottage cheese (medium to large curd)
Dash of salt

Instructions

1. Stir jell-o with hot water until dissolved
2. Add ice cubes or cold water and stir until chilled
3. Remove extra ice cubes if necessary
4. Drain pineapple and add to the jell-o
5. Make sure there is no extra liquid in the cottage cheese (drain off if necessary) add to mixture
6. Add a dash of salt
7. Put or keep in bowl, put in the refrigerator until it sets up

   NOTE: The Jell-O will not chill well in a metal bowl

Original recipe from Bernetta Appleton

Ingredients

1 2/3 cup sugar
3/4 cup baking cocoa
1 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup melted butter (1 1/2 salted sticks)
2 large eggs
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
Powdered sugar for sprinkling

Instructions

1. Preheat oven to 350 degrees Fahrenheit (325 if using a glass dish)
2. Grease a 9x13inch baking pan
3. Add all ingredients except chocolate chips into a mixing bowl
4. Using a rubber spatula mix ingredients together until well combined
   NOTE: The batter will be thick and kind of grainy – this is ok
5. Add chocolate chips and mix in (sometimes I add a few extra)
6. Pour batter into the baking pan and spread into an even layer
   NOTE: The brownies will not rise as they bake
7. Bake for 18 to 25 minutes (slightly longer for glass dish) or until a toothpick in the center comes out slightly sticky
8. Allow to cool completely in the pan before dusting with powdered sugar and serving

Original Recipe from Holiday Gifts from a Jar Magazine

What’s different?

This was not your average homemade maple syrup with flavoring, this was maple syrup made using sap collected from the maple trees in the area. Sap from the trees is boiled down into syrup. There is no comparison to any store bought syrup. I strongly encourage you to try “real” maple syrup if you ever get the chance. I’m hoping to find some closer to the Des Moines area once the farmer’s markets start. (Yes, I know there are some options in the grocery store too but I’d like to support the locals in the community.)

Why choose real maple syrup?

In my opinion, real maple syrup taste better than artificial but there are other reasons why you should choose to buy the real stuff. Artificial syrups contain artificial sweeteners which, depending on what research you read, is worse for your health than real sugar. Real maple syrup also contains phenolics, which the Livestrong organization reports could help prevent cancer. Unfortunately, the one downfall to buying real maple syrup is that it will cost you a little extra at the grocery store. Considering the benefits and flavor, I’d say it’s worth the extra couple bucks.

Ingredients

4 ounces dried fettuccine (about 1/4 box)
2 1/4 teaspoons butter
2 1/4 teaspoons flour
1/2 cup milk
1/4 cup half and half
1/4 cup roasted red peppers (from a jar, drain excess juice if necessary)
1 garlic clove cut in half
1/4 cup parmesan + extra for topping
Salt and Pepper to taste

Instructions

1. Begin cooking fettuccine according to package instructions
2. Melt butter over medium heat
3. Slowing whisk in flour until combined
4. Slowing add the milk and half and half while continuing to whisk (helps avoid clumps)
5. Add the red peppers and garlic
6. Turn heat to low and simmer for 10 minutes
7. Pour the mixture into a blender and blend until smooth (creates a puree)
8. Return the sauce to the pan and add the Parmesan cheese, seasoning with salt and pepper
9. Simmer until pasta is ready
10. Once pasta is drained add the sauce to the fettuccine noodles and stir until combined
11. Sprinkle with Parmesan cheese and serve warm

Original recipe from Cook This Not That

Benefits of using your own cooking spray

For starters, misters use less oil than brushing oil onto a surface. In turn this reduces excess fat and calories when preparing food. They also create less mess, no basting brush to clean afterwards. Using your own oil mister can also helps avoid chemicals such as “propellent” that are often listed in the aerosol can ingredients. First time I heard about propellent, I ran to my kitchen and sure enough, both cans (different brands) had it listed in the ingredients. Not to mention, eventually you save a little money on the cost of all those cans that’s aren’t reusable!

Interested in finding your own oil mister? I currently have the Misto brand but there are other options. Check out the links below!

Amazon Oil Misters
Chef’s Catalog Oil Misters

Ingredients

2 Tilapia filets (I buy them froze and let them thaw overnight)
2 Tablespoons olive oil + extra for a light coating on the fish
Curry Powder
Salt
Pepper

Instructions

1. Heat 2 tablespoons of olive oil on medium high heat in a skillet
2. Brush or spray the fish with olive oil
3. Sprinkle on a hearty coating of curry powder on both sides of the fillet
4. Sprinkle salt and pepper on both sides of the fillet, to taste
5. Fry the fish in the olive oil until browned, and the edges are slightly crispy (about 3 minutes per side)
6. Serve immediately

Original recipe from Williams Sonoma

Slightly irritated with myself at this point, I decided to try again and have a little more patience. Mistakes happen but that doesn’t mean you can’t salvage the situation! The second batch turned out MUCH better. Fluffy delicious frosting! With the help of some food coloring and a couple ziplock bags, substituting for piping bags, I spent 30 minutes decorating a pan of “peep” cupcakes. There were a few deformed beaks and feet but overall they were delicious! If you are feeling creative and need other cupcake ideas check out Hoosier Homemade. Or, if you are interested in the frosting recipe, you can find it here!

Almost everyone encounters a recipe that doesn’t go as planned. What recipes have tested your patience?

Prep Time: 30 minutes

Ingredients

1/2 package uncooked penne pasta

Vinaigrette:
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup grated Parmesan cheese
1/2 tablespoon dijon mustard
1 garlic clove, minced
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper

Salad:
1/2 package spinach
2 medium tomatoes, seeded and chopped
1/2 cup crumbled feta cheese
2 green onions, thinly sliced
1/4 sliced Kalamata olives

Instructions

1. Cook pasta according to package instructions
2. While the pasta is cooking whisk together olive oil, white wine vinegar, Parmesan cheese, dijon mustard, garlic, oregano, salt and pepper
3. In a separate bowl combine spinach, tomatoes, feta cheese, onions, and olives
4. When the pasta is done, drain and rinse with cold water
5. Drain again
6. Add pasta to spinach mix
7. Add dressing and toss
8. Serve immediately

Original recipe from Taste of Home