RHUBARB CRISP

RHUBARB CRISP

One sure sign of Spring is rhubarb.  Olivia is not a big fan of this plant and many people aren't.  I've always grown up eating it and now have a plant of my own.  Rhubarb never seems to last long and typically goes to seed as soon as the really nice, warm weather comes around.  I didn't realize until just recently that not all rhubarb turns red.  When I was a kid, the rhubarb my mom made was always from red stalks.  The rhubarb I grow now never turns red.  I have been known to even add red food coloring when I cook it just to make it more attractive to myself.  

This particular recipe for rhubarb crisp comes from Taste of Home.  It includes slices of apple which I found to be particularly pleasing.  I have also made it without any other kind of fruit or sometimes with strawberries or blueberries.  You can experiment a little and see what you like.  Also, I cannot eat much white sugar, so when I make this recipe, I use half sugar and half powdered stevia.   It is still good and sufficiently sweet.  If you've never tried rhubarb, this is a great way to make it.  It is sure to delight your springtime taste buds.

-Nanette

INGREDIENTS

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional

DIRECTIONS

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.Yield: 8 servings.

CHEESEBURGER SOUP

CHEESEBURGER SOUP
Olivia found this amazing soup at www.12tomatoes.com.  She said she would make it again in a heartbeat because it is just that good!  If you like burgers and you like soup, there will be nothing about this soup you won't like.  It includes the meat and cheese required for a proper cheeseburger, but adds so much more.  The addition of vegetables, parsley, garlic, basil, and even bacon bits brings the humble cheeseburger to a whole new level.  If you are a fan of a soup and sandwich combo, you may have "one stop shopping" with this dish.  It has all the meaty, cheesy goodness of a burger sandwich and the hearty goodness of a good, creamy vegetable soup. 

While the Spring chill is still in the air, warm up to this delicious soup.  You're going to want to make it again and again.
-Nanette

SLOW COOKER CHEESEBURGER SOUP

Ingredients

• 1 pound lean ground beef
• 1 (16 oz.) package velveeta, cubed
• 1 yellow onion, finely chopped
• 1 cup carrots, finely chopped
• 1/2 cup celery, finely chopped
• 4 small potatoes, peeled and diced
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 1/4 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• kosher salt and freshly ground pepper, to taste
• bacon bits
• cheddar cheese, grated

Preparation

1. Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.
2. Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.
3. Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth. Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.
4. Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.
5. Serve hot, topped with cheese and bacon bits. Enjoy!

BACON AND VEGGIE QUICHE

BACON AND VEGGIE QUICHE
Mother's Day is next weekend and most people will fall into one of two categories if their mother is still living and they are able to celebrate with her.  They will either take her out to eat or find themselves scrambling for something unique and delicious to make for her as a way of celebrating the day.  Olivia adapted this recipe from one she found at www.pilllsbury.com.  You might just find this is the special dish that will  make your mom's eyes light up.  It would make for a nice breakfast in bed or perhaps a brunch addition. 

If you have never made quiche at home, wait no longer and don't be afraid to make one because you think it is too exotic for your weekday menu.  Quiche can be a great breakfast item or even dinner if paired with a salad or some fruit.  One of the best things about quiche is that you can be creative.  Mix and match ingredients.  Experiment with pairings you like. You might just find it becomes a "go to" favorite in your household.
-Nanette

BACON AND VEGGIE QUICHE

Ingredients

1 refrigerated pie crust, softened as directed on box

1 cup milk

4 eggs, slightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

8 slices bacon, crisply cooked, crumbled 

1 cup shredded Cheddar cheese (4 oz)

1/4 cup grated Parmesan cheese

1 red bell pepper and 1 purple onion sliced thin and sauteed

Steps

• 1  Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2  In medium bowl, mix milk, eggs, salt and pepper; set aside. Layer bacon, sauteed veggies, cheeses and onion in crust-lined plate. Pour egg mixture over top.
• 3  Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.