Brown Sugar Glazed Carrots

Brings out the natural sweetness of the carrot, pairs well with roasts or simply serve over white rice as shown by Lacey Johnston.
Serves 2 - 4.

• 2 Large Carrots, peeled and cut crosswise and lengthwise
• 1 tbsp Butter
• 1 tbsp Brown Sugar
• Salt & Pepper to taste

1. In a medium saucepan, cook the carrots covered in a small amount of salted, boiling water for 8 - 10 minutes.
2. Drain and remove from pan, set aside.
3. In the same pan, combine butter, brown sugar and a dash of salt.  Cook and stir over medium heat until combined, about 1 minute.
4. Add carrots, cook uncovered for 2 minutes or until glazed, stirring frequently.
5. Season with freshly cracked black pepper.

Banana Muffins

Soft, warm banana muffins that are super easy to make.  You will never want the boxed version again! by Kathy Johnston.
Serves 6 - 8.

• 1 3/4 cups All-Purpose Flour
• 1/3 cup White Sugar
• 2 tsp Baking Powder
• 1/4 tsp Kosher Salt
• 1 Egg, beaten
• 1/2 cup Milk
• 1/4 cup Vegetable Oil
• 3/4 cup Mashed Banana
• 1/4 cup Applesauce (optional, makes muffins more moist)

1. Preheat oven to 400* degrees, grease 12, 2 1/2" muffin cups, set aside.
2. In a medium bowl, combine flour, sugar, baking powder and salt.  Make a well in the center of the mixture and set aside.
3. In another bowl, combine egg, milk, applesauce and oil, mix well with fork.
4. Add wet mixture and mashed banana all at once to flour mixture. Stir just until moistened with a wooden spoon (batter should be slightly lumpy).
5. Spoon batter into prepared muffin tins, filling each 2/3 full.
6. Bake for 18 - 20 minutes or until a toothpick comes out clean.
7. Cool in muffin tins on wire racks for 5 minutes.
8. Remove from tins and serve warm.

Macaroni Salad

A very cool, classic macaroni pasta salad.  Perfect for picnics by Lacey Johnston.
Serves 6.
Print Recipe

• 2 cups Elbow Macaroni Pasta
• 1/2 cup Celery, thinly sliced
• 1 Red Bell Pepper, finely chopped
• 2 tbsp Red Onion, finely chopped
• 1 clove Garlic, minced
• 3/4 cup Mayonnaise
• 1/4 cup Sweet Pickles, finely chopped
• 1 tbsp Milk
• 2 tbsp Dijon Mustard
• 1/4 tsp Kosher Salt
• 3/4 cup Sharp Cheddar Cheese, cut into small cubes
• 3 Hard Boiled Eggs, coarsley chopped
• 1/4 tsp Black Pepper

1. Cook pasta according to package directions, rinse with cold water till pasta is no longer warm.
2. In a large bowl, add pasta, red peppers, onion, garlic, sweet pickles, cheese and celery, mix well.
3. In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
4. Pour dressing over pasta mix, toss well to coat.
5. Add eggs, toss to combine.
6. Chill 4 - 24 hours before serving, store leftovers in the refrigerator, covered.

Fettuccini Alfredo

This is a less rich version of the classic fettuccini alfredo that uses chicken stock instead of cream by Lacey Johnston.
Serves 4.
Print Recipe

• 8 oz. Fettuccini
• 1 1/4 cups Chicken Stock
• 2 tbsp All-Purpose Flour
• 2 tbsp Unsalted Butter
• 1/3 cup Cream Cheese, softened
• 3 tbsp Parmesan Cheese, grated and divided
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Black Pepper
• 2 tbsp Fresh Parsley, chopped

1. Cook pasta as directed on package, drain and set aside.
2. In same pot pasta was cooked, melt butter.
3. Add flour and stir till combined into a paste.
4. Add chicken stock, cream cheese, 2 tbsp parmesan cheese, nutmeg and pepper; cook 2 minutes over medium heat stirring constantly until mixture starts to boil and thicken.
5. Return pasta to pot, add parsley and toss well to coat.
6. Sprinkle with remaining parmesan cheese.

Pumpkin Chocolate Chip Bread

A moist, dessert bread with a delicious taste of pumpkin and spices, add chocolate and it's even better by Lacey Johnston.
Yields 2 Loafs
Print Recipe

• 1 (15 oz.) can Pumpkin
• 3 cups Sugar
• 4 Eggs
• 2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 2/3 cup Water
• 1 1/2 cups Chocolate Chips
• 1 cup Cooking Oil
• 3 1/3 cups All-Purpose Flour
• 1 1/2 tsp Kosher Salt
• 1 tsp Ground Nutmeg

1. Preheat oven to 350* degrees and grease 2 loaf pans, set aside.
2. In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
3. Add eggs and beat well, set aside.
4. In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
5. Slowly add flour mixture and water to sugar mixture in three additions, beat on low speed after each addition just until combined.
6. Beat in pumpkin and chocolate chips until combined.
7. Pour evenly into greased loaf pans, bake for 55 - 65 minutes or until toothpick comes out clean, rotate once during cooking time.
8. Cool in pans on wire rack for 10 minutes.
9. Remove from pans and let cool completely.
10. Wrap in cellophane and store overnight in refrigerator, stays fresh for up to 5 days if stored in the fridge.  For long term storage, wrap in cellophane, then foil and store in freezer for up to 3 months.  Let dethaw overnight in refrigerator before eating.

Mixed Mushrooms with Garlic

A mix of mushrooms and garlic creates an exciting side dish.  Pairs well with Roast Pork Tenderloin, chicken or steak by Lacey Johnston.
Serves 2.
Print Recipe

• 10 small Cremini Mushrooms
• 5 large Shiitake Mushrooms
• 2 tbsp Fresh Parsley, finely chopped
• 3 cloves Garlic, finely chopped
• Salt & Pepper to taste
• 1 tbsp Olive Oil

1. Remove stems from cremini mushrooms and cut into quarters.
2. Cut off about 1/4" of the stems of the shiitake, cut in halves down the stem.
3. Heat oil in large skillet (if the skillet is not large enough the mushrooms will not saute properly and will turn out watery) over medium-high heat, add mushrooms.
4. Saute until moisture evaporates from mushrooms and they start to brown and shrink in size, about 10 minutes.
5. Add garlic, herbs, salt and pepper, cook 1 minute longer.

Roast Pork Tenderloin

This juicy tenderloin recipe infuses the meat with garlic, herbs and white pepper.  Pairs perfectly with Mixed Mushrooms and Garlic as shown above by Lacey Johnston.
Serves 4 - 8.

• 2 lbs. Pork Tenderloin, truss together if two 1 lb. tenderloins
• 3 cloves Garlic, minced
• 2 tsp Kosher Salt
• 3/4 tsp White Pepper
• 1/4 cup Fresh Thyme, finely chopped
• 1/4 cup Fresh Parsley, finely chopped
• 1 tsp Olive Oil
• 2 tbsp Olive Oil
• 28 oz. Chicken Stock

1. In a small bowl, mix together garlic, salt, white pepper, thyme, parsley and 1 tsp olive oil (this should make a dry paste).
2. Dry tenderloin with paper towels.
3. Cover tenderloin with dry rub, wrap in plastic and refrigerate 6 hours.
4. Preheat oven to 350* degrees F.
5. Heat oil over medium-high heat in a large skillet, brown meat on all four sides, 2 minutes per side.
6. Remove pork and place in roasting pan.
7. In same pan pork was cooked in, add chicken stock and return heat to medium-high.
8. Scrap pan to remove all brown bits from the pan.
9. Once it starts to bubble, pour into roaster covering about 1 - 2 inches of the pork.
10. Cover with foil and cook until the internal temperature is 150* degrees (about 40 minutes).
11. Remove pork and set on cutting board, tent with foil to rest for 10 minutes before cutting.

Homemade Hamburger Helper

Cheeseburger Macaroni Hamburger Helper without all the preservatives by Lacey Johnston.
Serves 4 - 6
Print Recipe

• 1/2 lb. Ground Beef
• 1 lb. box Elbow Macaroni Pasta
• 1 bag Frozen Corn
• 1 1/2 cups Cheddar Cheese, shredded
• 1/2 cup Cream Cheese, softened
• 1/4 cup All-Purpose Flour
• 2 cups Milk
• 14 oz. can Tomato sauce
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 1/2 tsp Garlic Powder
• 1 tbsp Parsley Flakes
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper

1. Cook pasta according to package directions, drain and set aside.
2. Meanwhile, cook meat over medium-high heat in large skillet till browned, drain and return to pan.
3. Add all dry seasonings and flour, stir till combined.
4. Add milk, tomato sauce and corn, bring to a boil stirring constantly.
5. Reduce heat to a low simmer, cover and cook 2 minutes.
6. Add macaroni pasta, toss well to coat.

Creamy Basil & Red Pepper Pasta

A creamy sauce with a perfect blend of fresh basil and roasted red peppers, makes you think of summertime by Lacey Johnston.
Serves 4.
Print Recipe

• 2 cups Penne Pasta
• 1/4 cup Milk
• 4 oz. Cream Cheese, softened
• 10 oz. Roasted Red Peppers Packed in Oil, drained and seeded
• 3/4 cup Fresh Basil Leaves
• 2 tbsp Parmesan Cheese, grated

1. Cook pasta according to package directions, set aside.
2. Place peppers, cream cheese, milk, basil and parmesan into food processor, cover and blend till smooth, about 1 minute.
3. Place sauce back into same pan used for cooking pasta.
4. Cook on medium heat for 5 minutes or until heated through, stirring often.
5. Add pasta back into pot with sauce, toss well to coat.

Broccoli - Cauliflower Bake

A perfect side dish of comfort, vegetables in a creamy cheese sauce.  Pairs well with chicken, beef and pork by The Oregonian.
Serves 10.

• 4 cups Broccoli, stems removed
• 3 cups Cauliflower, stems removed
• 10 3/4 oz. can Condensed Cream of Mushroom Soup
• 1 tbsp Unsalted Butter
• 1 tbsp Unsalted Butter, melted
• 3 oz. American Cheese, torn into medium pieces
• 1 tbsp Onion, finely chopped
• 1/2 tsp Dried Basil
• 3/4 cup Panko Bread Crumbs

1. Preheat oven to 375* degrees F.
2. In a large saucepan, cook broccoli and caulflower in a small amount of salted, boiling water for 6 - 8 minutes, covered.  Drain, remove from pan and set aside.
3. In same pan, saute onion until tender in butter over medium-high heat, add soup, cheese and basil.
4. Cook and stir until bubbly, stir in cooked veggies.
5. Toss to coat and transfer mix to 1 1/2 quart casserole dish.
6. Sprinkle bread crumbs evenly over veggies, drizzle butter evenly over bread crumbs.
7. Bake for 15 minutes.