This recipe has ruined the store-bought pasta sauce for me, but it’s almost as easy! I make this often and it’s so easy to prep and throw into a crockpot. I serve it with pasta, a side salad and crusty bread.
https://www.sixsistersstuff.com/recipe/slow-cooker-bolognese-recipe/#wprm-recipe-container-117225
My mother-in-law makes this around the holidays and it’s so yummy! It’s a slush so it would also be perfect for summertime BBQs and outdoor baby showers!
Blueberry Fruit Slush
Serves 30
2 quarts water
4 c. sugar
Juice of one fresh lemon
Stir and freeze in the bowl you will serve slush in. Do not freeze too solid. Leave it a little softer (slushy). It takes me about 7-8 hours to freeze mine.
1 Hour Before Serving:
Add 20 oz. can pineapple tidbits
20 oz. can crushed pineapple
2 pkgs frozen whole raspberries
½ pkg frozen blueberries
Take a knife and crush up ice mixture and fruit. Mix and serve.
This recipe comes from the site Unbound Wellness: Greek Lemon Chicken Soup.
This is so light and fresh. I love all the flavors, and it’s become a go-to at dinner time.
A friend made this with delicious, crusty, fresh-baked bread. Here’s her recipe (thanks Danina!):
Easy Homemade Artisan Bread
3 3/4 C flour
2 tsp salt
1 tsp yeast (1/4 tsp for pizza dough)
1 1/2-2 C water
1) Mix all ingredients and put in fridge for 18-72 hrs.
2) On baking day, remove dough at least 2 hrs before baking day.
3) After 2 hrs, shape dough and let rest for 30-60 minutes.
4) Preheat oven to 525.
5) Score loaf and place in oven with metal bowl on top. Turn down oven to 450. Bake for 20 minutes, then remove bowl. Continue baking for 10-20 minutes until brown.
For pizza, keep oven temp at 525 and bake for 8-10 minutes.
I’m really not a fan of sweet potatoes in almost any iteration, but this recipe is one I love. It’s not Thanksgiving without this dessert-like dish!
For the Filling:
3 C sweet potatoes - mashed
1 C sugar
2 eggs slightly beaten
2 tsp vanilla
1/2 C butter
For the Crumble Topping:
1 C packed brown sugar
1/2 C flour
1 C pecans - chopped
1/3 C butter
1) Prepare the filling by mixing all filling ingredients together and pouring into a buttered dish. It will be fairly runny.
2) Prepare crumble by mixing topping ingredients together with a fork and sprinkling on top of the filling.
3) Bake at 350 degrees for 30 minutes.
I don’t know why, but I always crave this recipe in the spring time. I have an email string dating back over a decade where I ask my friend for her family recipe in May 2008, April 2010 and June 2019 haha. Here it is April again, and I’m craving vinegar chicken, so I thought what better recipe to inaugurate my online recipe box? Without further ado, here’s the recipe, and to my friend, Molly, you’ll never have to hear from me about vinegar chicken again.
Ingredients:
3 tablespoons (T) olive oil
4 T butter
6-8 pieces of chicken
lemon pepper
1 cup red wine vinegar
1 can of stewed tomatoes
1 cube of chicken bouillon
1) Salt and pepper both sides of the chicken (with your lemon pepper.
2) Brown both sides of chicken in the olive oil and butter.
3) Once browned, slowly add vinegar on medium setting. Be careful because the vinegar will steam up and take your breath away!
4) Let cook on medium until half of the vinegar is gone
5) Add the tomatoes and chicken broth to the vinegar and chicken ensemble.
6) Cover and simmer gently over low heat for about 20 minutes.
7) Serve over mashed potatoes and a veggie of choice.
