Recipes
Carrot Soup
Serving size: 4
Ingredients
4 cups carrots
3 cups chicken Broth
½ onion
4 cloves garlic
1 teaspoon thyme
½ teaspoon tarragon
2 tablespoons whipping cream
Directions
Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon. Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes. Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth. Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
Pork Tenderloin
Serving size: 6
Ingredients
3 lb. pork
1 ½ teaspoon rosemary
2 teaspoon garlic salt
½ teaspoon thyme
¼ teaspoon black pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the seasoning mixture. Transfer to a medium baking dish. Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).
Garlic Mashed Potatoes
Serving size: 8
Ingredients
2 lb. russet potatoes
1 head garlic
1 tablespoon olive oil
4 tablespoon butter
½ cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Preheat oven to 350 degrees F (175 degrees C). Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Parmesan Asparagus
Serving size: 4
Ingredients
2 lb. asparagus
1 tablespoon grated parmesan
1/8 teaspoon garlic salt
Directions
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray. Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside. Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes. Sprinkle Parmesan cheese and garlic salt mixture over asparagus.
Lemon Coconut Squares
Serving Size: 24
Ingredients
1 ½ cup flour
½ cup confectioners sugar
¾ cup butter
4 eggs
1 ½ cup sugar
½ cup lemon juice
1 teaspoon baking powder
¾ cup flaked coconut
Directions
In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Scoop crust into the pan. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. Place back in oven at 350° for 20-25 minutes or until golden brown. Cool on a wire rack for 10 minutes, then cute into squares.
Triple Strawberry Cheesecake Cupcakes
Serving size: 24
Ingredients
¼ cup and 2 tablespoons strawberries in syrup
1 box golden butter cake mix
2/3 cup vegetable oil
1/3 cup milk
4 eggs
2 packages cream cheese
½ cup butter
2 cups confectioners sugar
½ teaspoon strawberry extract
24 fresh strawberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Place 1/4 cup strawberries in syrup in a bowl; blend with an electric mixer until smooth. Add cake mix, vegetable oil, and milk; mix on low speed until well blended, about 2 minutes. Mix eggs, 1 at a time, into cake mix mixture, beating until each egg is fully incorporated into the batter before adding the next. Spoon about 1/4 cup batter into each muffin cup. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Place cupcakes on a wire rack to cool completely. Blend 2 tablespoons strawberries in syrup in a bowl using an electric mixer until smooth. Beat cream cheese and butter into strawberries on low speed until smooth and creamy. Slowly beat confectioners' sugar into strawberry mixture on low speed until icing is smooth; add strawberry extract and beat on medium for 2 minutes. Spoon icing into a piping bag fitted with a star-shaped tip or a resealable plastic bag with the corner snipped. Pile icing onto each cupcake. Top each cupcake with sliced strawberries.