Thanksgiving Recipes for Breakfast, Lunch, & Dinner!

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


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NOVEMBER

FRUITS & VEGETABLES LIST

  • Apples
  • Apricot Preserves
  • Broccoli
  • Brussel Sprouts
  • Butternut Squash
  • Carrots
  • Celery
  • Chives
  • Corn
  • Cranberries
  • Green Beans
  • Onions
  • Parsley
  • Pecans
  • Peppers
  • Potatoes
  • Pumpkin
  • Rosemary
  • Sage
  • Strawberries
  • Sweet Potatoes
  • Thyme

November brings thoughts of thankfulness and times of gathering with family and friends to share a meal together and to celebrate the holiday season. Perhaps you have traditional family recipes that always make the Thanksgiving meal list; or maybe you need some ideas to help with this year’s holiday feast. Below are some recipes we have found for you that will allow you to use some of the items you have harvested this year in your garden or raised bed or patio containers. You may have canned or frozen fruits and vegetables from this year that will work great for your Thanksgiving dinner preparations.

For breakfast we have a Baked Western Omelet, Fluffy Belgian Waffles, or a Winter Fruit Salad with Maple-Lime Dressing . For a light lunch, we have an Autumn Apple Salad with a Maple Vinaigrette dressing. For late afternoon appetizers, we have Butternut Squash Apple Bruschetta, Classic Stuffed Mushrooms, and a Thanksgiving Punch.

And for the main Thanksgiving meal, we have the following recipe options from which you can choose: Herb Garlic & Butter Roasted Turkey and Turkey Gravy from Scratch; Apple Cider Maple Glazed Ham; Simple is Best Dressing; Green Bean Bundles with Bacon and Brown Sugar; Broccoli Casserole; Secret Ingredient Honey Garlic Roasted Carrots; World’s Best Mashed Potatoes; Hasselback Sweet Potatoes with Brown Sugar & Pecans; Roasted Brussel Sprouts, Cinnamon, Butternut Squash, Pecans, & Cranberries; and Nantucket Corn Pudding. Then for dessert, we have Apple Pie Bread Pudding and Layered Pumpkin Dessert with Homemade Pumpkin Puree.

To help take care of your leftover turkey, we have included a recipe for Thanksgiving Leftover Turkey and Stuffing Muffins. Enjoy!

In the midst of the holiday festivities, don’t forget that November is a great month for pruning deciduous trees, planting spring bulbs, amending beds for spring planting, or refreshing raised beds. For these projects, we recommend using Daddy Pete’s Composted Cow Manure, Daddy Pete’s Lawn & Garden Soil, and Daddy Pete’s Planting Mix. If you haven’t fertilized your lawn for the Fall months, November is still an excellent time to spread Daddy Pete’s Barnyard Fertilizer pellets on your yard. It will not burn and it is safe for pets and children.

- BREAKFAST -

BAKED WESTERN OMELET   INGREDIENTS 8 eggs (or use 4 eggs and 6 egg whites) 1 cup milk ½ teaspoon seasoned salt 8 ounces diced cooked ham ½ cup shredded cheddar cheese ½ cup finely chopped onion ½ cup finely chopped green bell pepper ½ cup finely chopped red bell pepper Fresh chives, for garnish (optional)   INSTRUCTIONS Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers. Pour egg mixture into a greased 8-inch-square baking dish. Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set. Cut into squares and garnish with chives, if desired.   VIEW RECIPE SOURCE   PHOTO CREDIT - THESEASONEDMOM.COM

BAKED WESTERN OMELET

 

INGREDIENTS

8 eggs (or use 4 eggs and 6 egg whites)

1 cup milk

½ teaspoon seasoned salt

8 ounces diced cooked ham

½ cup shredded cheddar cheese

½ cup finely chopped onion

½ cup finely chopped green bell pepper

½ cup finely chopped red bell pepper

Fresh chives, for garnish (optional)

 

INSTRUCTIONS

Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.

Pour egg mixture into a greased 8-inch-square baking dish.

Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.

Cut into squares and garnish with chives, if desired.

 

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PHOTO CREDIT - THESEASONEDMOM.COM

WINTER FRUIT SALAD WITH MAPLE-LIME DRESSING   INGREDIENTS Salad: 2 red apples, cored and diced 2 pears, cored and diced 4 clementine oranges, peeled and separated into segments 3 kiwi fruit, peeled and sliced into thin rounds and then silce rounds into quarters 1/2 cup dried cranberries 1 cup pomegranate seeds Dressing: 2 tablespoons maple syrup 1 tablespoon fresh lime juice   INSTRUCTIONS Combine all salad ingredients (except the dressing ingredients) in a large bowl. In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice). Pour the dressing over the salad and gently toss to coat. Serve immediately.   VIEW RECIPE SOURCE   PHOTO CREDIT - JULIASALBUM.COM

WINTER FRUIT SALAD WITH MAPLE-LIME DRESSING

 

INGREDIENTS

Salad:

2 red apples, cored and diced

2 pears, cored and diced

4 clementine oranges, peeled and separated into segments

3 kiwi fruit, peeled and sliced into thin rounds and then silce rounds into quarters

1/2 cup dried cranberries

1 cup pomegranate seeds

Dressing:

2 tablespoons maple syrup

1 tablespoon fresh lime juice

 

INSTRUCTIONS

Combine all salad ingredients (except the dressing ingredients) in a large bowl.

In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice).

Pour the dressing over the salad and gently toss to coat.

Serve immediately.

 

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PHOTO CREDIT - JULIASALBUM.COM

FLUFFY BELGIAN WAFFLES   INGREDIENTS 2 cups all purpose flour ¾ cups granulated sugar 3½ tsp baking powder 2 large eggs, whites and yolks separated 1½ cups whole milk 1 cup salted butter, melted 1 tsp pure vanilla extract For garnish: plenty of sliced fresh strawberries, powdered sugar, or maple syrup   INSTRUCTIONS In a bowl, whisk together the flour, sugar, and baking powder. In another bowl, lightly beat the egg yolks. Add the milk, butter, and vanilla to the yolks. Mix well until combined. Stir yolk mixture into the flour mixture with a rubber spatula, just until combined. Using an electric mixer and a separate clean bowl, beat the egg whites until stiff peaks form. Use rubber spatula to gently fold the stiff egg whites into waffle batter, just until combined. Do not over mix. Let batter rest 10 minutes while you preheat the waffle iron. Cook waffles in heated waffle iron according to manufacturer's instructions, until waffles are golden. Serve with fresh strawberries, powdered sugar, or maple syrup.   VIEW RECIPE   PHOTO CREDIT - CHEWOUTLOUT.COM

FLUFFY BELGIAN WAFFLES

 

INGREDIENTS

2 cups all purpose flour

¾ cups granulated sugar

3½ tsp baking powder

2 large eggs, whites and yolks separated

1½ cups whole milk

1 cup salted butter, melted

1 tsp pure vanilla extract

For garnish: plenty of sliced fresh strawberries, powdered sugar, or maple syrup

 

INSTRUCTIONS

In a bowl, whisk together the flour, sugar, and baking powder. In another bowl, lightly beat the egg yolks. Add the milk, butter, and vanilla to the yolks. Mix well until combined. Stir yolk mixture into the flour mixture with a rubber spatula, just until combined. Using an electric mixer and a separate clean bowl, beat the egg whites until stiff peaks form. Use rubber spatula to gently fold the stiff egg whites into waffle batter, just until combined. Do not over mix. Let batter rest 10 minutes while you preheat the waffle iron.

Cook waffles in heated waffle iron according to manufacturer's instructions, until waffles are golden. Serve with fresh strawberries, powdered sugar, or maple syrup.

 

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PHOTO CREDIT - CHEWOUTLOUT.COM

- LUNCH -

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE   INGREDIENTS 2 cups baby spinach 1/4 cup dried cranberries 1/4 cup halved pecans 2 tablespoons feta cheese 1/2 granny smith apple sliced 1/2 fuji apple sliced 2 slices bacon cooked and chopped Maple Dijon Vinaigrette - 2 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 and 1/2 teaspoon dijon mustard salt & pepper to taste   INSTRUCTIONS Add the spinach to a medium size bowl or plate. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.   VIEW RECIPE SOURCE   PHOTO CREDIT - HOUSEOFYUMM.COM

AUTUMN APPLE SALAD WITH A MAPLE VINAIGRETTE

 

INGREDIENTS

2 cups baby spinach

1/4 cup dried cranberries

1/4 cup halved pecans

2 tablespoons feta cheese

1/2 granny smith apple sliced

1/2 fuji apple sliced

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette -

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 and 1/2 teaspoon dijon mustard

salt & pepper to taste

 

INSTRUCTIONS

Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.

 

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PHOTO CREDIT - HOUSEOFYUMM.COM

- APPETIZERS -

BUTTERNUT SQUASH APPLE BRUSCHETTA   INGREDIENTS 2 cups diced butternut squash 1 cup diced apples 6 tbsp olive oil (divided) ½ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp allspice ¼ tsp ground cloves 1 tsp kosher salt (divided) 1 tsp black pepper (divided) 8 slices french bread 1 cup ricotta cheese 4 cloves garlic (minced) 6-8 fresh sage leaves (chopped) 2 tbsp balsamic glaze   INSTRUCTIONS Preheat the oven to 425° F. Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves,  ½ tsp kosher salt and ½ tsp black pepper.   VIEW RECIPE SOURCE   PHOTO CREDIT - WHITNEYBOND.COM

BUTTERNUT SQUASH APPLE BRUSCHETTA

 

INGREDIENTS

2 cups diced butternut squash

1 cup diced apples

6 tbsp olive oil (divided)

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp allspice

¼ tsp ground cloves

1 tsp kosher salt (divided)

1 tsp black pepper (divided)

8 slices french bread

1 cup ricotta cheese

4 cloves garlic (minced)

6-8 fresh sage leaves (chopped)

2 tbsp balsamic glaze

 

INSTRUCTIONS

Preheat the oven to 425° F.

Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves,  ½ tsp kosher salt and ½ tsp black pepper.

 

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PHOTO CREDIT - WHITNEYBOND.COM

THANKSGIVING PUNCH   INGREDIENTS (To fit a 2-gallon drink dispenser) 2 Gallons Apple Cider, not spiced 1 12.2 oz. bottle caramel syrup 1 Tbsp. Pumpkin Pie Spice Cinnamon Sticks (optional) Sliced Apples (optional)   INSTRUCTIONS Pour all but 1/4 of the 2 gallons of Apple Cider, right in to a drink dispenser Pour entire bottle of caramel syrup Stir in pumpkin spice, using a whisk. (Some of the spice may continue to float to the top) Serve chilled, room temperature, or warm. Stir occasionally to keep the flavors equally distributed.   VIEW RECIPE SOURCE   PHOTO CREDIT - IHEARTNAPTIME.COM

THANKSGIVING PUNCH

 

INGREDIENTS

(To fit a 2-gallon drink dispenser)

2 Gallons Apple Cider, not spiced

1 12.2 oz. bottle caramel syrup

1 Tbsp. Pumpkin Pie Spice

Cinnamon Sticks (optional)

Sliced Apples (optional)

 

INSTRUCTIONS

Pour all but 1/4 of the 2 gallons of Apple Cider, right in to a drink dispenser

Pour entire bottle of caramel syrup

Stir in pumpkin spice, using a whisk. (Some of the spice may continue to float to the top)

Serve chilled, room temperature, or warm.

Stir occasionally to keep the flavors equally distributed.

 

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PHOTO CREDIT - IHEARTNAPTIME.COM

CLASSIC STUFFED MUSHROOMS   INGREDIENTS 24 oz whole button mushrooms, 4 reserved (see note below) 3/4 cup Italian seasoned bread crumbs 3-4 TBSP of butter, plus extra as needed 1-2 cloves garlic, smashed and minced 1/4-1/2 tsp garlic powder, to taste 1 tsp parsley a pinch of salt and pepper, to taste *You'll want about 1 cup of chopped mushrooms for the stuffing. For me, snagging 4 mushrooms from the bunch did the trick.   INSTRUCTIONS Pluck a few oddly sized or broken mushrooms from the bunch and mince finely. If you’re using just one large box of shrooms I would pull aside about 4 or 5. Next toss your butter onto a non-stick frying pan and adjust to medium heat. Add garlic and sauté until fragrant. Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder. I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with olive oil/butter. Overly dry stuffing will burn, so add a little extra butter or oil as needed Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz. I use a LOT of garlic powder and really love a little extra oregano & parsley. Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom. Bake at 350 degrees F until the mushrooms turn golden brown, about 20 minutes. For extra soft mushrooms, feel free to bake an additional 10 min. NOTES - Depending on the size of your shrooms and also how many mushrooms you snag for your stuffing, this recipe makes approx 20 stuffed mushrooms. Since they're all sized differently in each package, this will vary a tad. I tend to make more than I need because I stuff so many in my face before they even hit the table!   VIEW RECIPE SOURCE   PHOTO CREDIT - PEASANDCRAYONS.COM

CLASSIC STUFFED MUSHROOMS

 

INGREDIENTS

24 oz whole button mushrooms, 4 reserved (see note below)

3/4 cup Italian seasoned bread crumbs

3-4 TBSP of butter, plus extra as needed

1-2 cloves garlic, smashed and minced

1/4-1/2 tsp garlic powder, to taste

1 tsp parsley

a pinch of salt and pepper, to taste

*You'll want about 1 cup of chopped mushrooms for the stuffing. For me, snagging 4 mushrooms from the bunch did the trick.

 

INSTRUCTIONS

Pluck a few oddly sized or broken mushrooms from the bunch and mince finely. If you’re using just one large box of shrooms I would pull aside about 4 or 5.

Next toss your butter onto a non-stick frying pan and adjust to medium heat.

Add garlic and sauté until fragrant.

Next add your breadcrumbs, coating them in oily buttery goodness, then toss in the mushrooms and garlic powder.

I like to mush the ingredients down, flip, and repeat (not quite like a pancake… but if you have those skills – well, then you’re pretty awesome!) Mushing the stuffing will coat every inch evenly with olive oil/butter. Overly dry stuffing will burn, so add a little extra butter or oil as needed

Now start tasting! This is where you get to do your own personal magic and season away til your tastebuds are happy. Start with just a tiny sprinkle of salt, pepper, garlic powder and any other Italian seasonings you have on hand. Taste again, repeat, & all that jazz. I use a LOT of garlic powder and really love a little extra oregano & parsley.

Ready to stuff em? Let your stuffing cool down a bit, line a thin cookie sheet with foil, and grease the foil lightly with olive oil (a tiny dab will go a long way!). Line up your mushrooms 1inch apart and stuff! If you prefer your stuffing to be really crunchy, you can pack it in a towering mound a top the mushroom. Most of my friends/family prefer softer stuffing, which means when you stuff the mushroom, push it as far down into the mushroom as you can, and keep it level with the top of the shroom.

Bake at 350 degrees F until the mushrooms turn golden brown, about 20 minutes. For extra soft mushrooms, feel free to bake an additional 10 min.

NOTES -

Depending on the size of your shrooms and also how many mushrooms you snag for your stuffing, this recipe makes approx 20 stuffed mushrooms. Since they're all sized differently in each package, this will vary a tad. I tend to make more than I need because I stuff so many in my face before they even hit the table!

 

VIEW RECIPE SOURCE

 

PHOTO CREDIT - PEASANDCRAYONS.COM

- THANKSGIVING MEAL -

HERB GARLIC & BUTTER ROASTED TURKEY   INGREDIENTS 1 (12 to 14 lb) whole turkey, giblets + neck removed, rinsed + patted dry 6 fresh sage leaves, divided 5 fresh thyme sprigs, divided 2 sprigs fresh rosemary 3 medium onions, cut into wedges 5 medium carrots, cut into 2" inch pieces 4 celery ribs, cut into 2" inch pieces 1 lemon, halved 4 cups low-sodium chicken broth   Compound Butter 3/4 cup unsalted butter, at room temperature 1 1/2 tablespoons chopped fresh rosemary 1 1/2 tablespoons chopped fresh sage 1 1/2 tablespoons chopped fresh thyme leaves 1 tablespoon chopped fresh parsley 5 cloves garlic, minced 2-3 teaspoons sea salt 1 teaspoon black pepper   INSTRUCTIONS If your turkey is frozen, allow 2 to 3 days for it to fully defrost in the refrigerator. Remove giblets & neck, rinse & pat dry.   To make the butter: In a medium bowl, combine butter, rosemary, sage, thyme, parsley, garlic, salt and black pepper and stir together until smooth and combined. Carefully loosen the skin from the turkey breast with your hands lifting and separating the meat. Do the same for the neck as well as the thighs and legs. Gently rub half of the butter under the skin using your hands and fingers and place 3 sage leaves and 2 thyme sprigs under the skin. Tie the legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary. Place 1/3 of the onions, celery, carrots, 2 sage leaves, 2 thyme sprigs, 1 rosemary sprig and lemon halves inside the cavity of the turkey. Place turkey, breast side up in a large roasting pan. Melt the remaining butter in the microwave and brush an even layer over the skin of the turkey. Arrange remaining carrots, celery and herbs in the pan around the turkey. Pour chicken broth to the bottom of the pan (will be using liquid to baste turkey). Preheat oven to 425°F and position rack on lower third of the oven. Once oven is ready, place the roasting pan in the oven and cook for 45 minutes. After 45 minutes, reduce the oven temperature to 350°F and continue to roast until a meat thermometer (inserted deep into the thigh but away from the bone) reads 180°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours (or longer depending on your oven), basting with pan broth & drippings every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from the pan and onto a baking sheet and let rest for 15 minutes before carving. Strain and reserve pan juices for gravy, if desired, and discard vegetables.   VIEW RECIPE SOURCE   PHOTO CREDIT - LIFEMADESWEETER.COM

HERB GARLIC & BUTTER ROASTED TURKEY

 

INGREDIENTS

1 (12 to 14 lb) whole turkey, giblets + neck removed, rinsed + patted dry

6 fresh sage leaves, divided

5 fresh thyme sprigs, divided

2 sprigs fresh rosemary

3 medium onions, cut into wedges

5 medium carrots, cut into 2" inch pieces

4 celery ribs, cut into 2" inch pieces

1 lemon, halved

4 cups low-sodium chicken broth

 

Compound Butter

3/4 cup unsalted butter, at room temperature

1 1/2 tablespoons chopped fresh rosemary

1 1/2 tablespoons chopped fresh sage

1 1/2 tablespoons chopped fresh thyme leaves

1 tablespoon chopped fresh parsley

5 cloves garlic, minced

2-3 teaspoons sea salt

1 teaspoon black pepper

 

INSTRUCTIONS

If your turkey is frozen, allow 2 to 3 days for it to fully defrost in the refrigerator. Remove giblets & neck, rinse & pat dry.

 

To make the butter: In a medium bowl, combine butter, rosemary, sage, thyme, parsley, garlic, salt and black pepper and stir together until smooth and combined.

Carefully loosen the skin from the turkey breast with your hands lifting and separating the meat. Do the same for the neck as well as the thighs and legs. Gently rub half of the butter under the skin using your hands and fingers and place 3 sage leaves and 2 thyme sprigs under the skin. Tie the legs together and tuck the wings underneath the turkey, using small skewers to secure, if necessary.

Place 1/3 of the onions, celery, carrots, 2 sage leaves, 2 thyme sprigs, 1 rosemary sprig and lemon halves inside the cavity of the turkey. Place turkey, breast side up in a large roasting pan. Melt the remaining butter in the microwave and brush an even layer over the skin of the turkey. Arrange remaining carrots, celery and herbs in the pan around the turkey. Pour chicken broth to the bottom of the pan (will be using liquid to baste turkey).

Preheat oven to 425°F and position rack on lower third of the oven. Once oven is ready, place the roasting pan in the oven and cook for 45 minutes. After 45 minutes, reduce the oven temperature to 350°F and continue to roast until a meat thermometer (inserted deep into the thigh but away from the bone) reads 180°F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours (or longer depending on your oven), basting with pan broth & drippings every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from the pan and onto a baking sheet and let rest for 15 minutes before carving. Strain and reserve pan juices for gravy, if desired, and discard vegetables.

 

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PHOTO CREDIT - LIFEMADESWEETER.COM

SIMPLE IS BEST DRESSING INGREDIENTS 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups) 2 1/2 cups chopped yellow onions 1 1/2 cups 1/4-inch slices celery 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 1/2 cups low-sodium chicken broth, divided 2 large eggs INSTRUCTIONS Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool. Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes). VIEW RECIPE SOURCE PHOTO CREDIT - BONAPPETIT.COM

SIMPLE IS BEST DRESSING

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish

1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2 1/2 cups chopped yellow onions

1 1/2 cups 1/4-inch slices celery

1/2 cup chopped flat-leaf parsley

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 1/2 cups low-sodium chicken broth, divided

2 large eggs

INSTRUCTIONS

Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

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PHOTO CREDIT - BONAPPETIT.COM

BROCCOLI CASSEROLE   INGREDIENTS 6 cups chopped, fresh broccoli florets 1 (10 3/4-oz) can condensed cream of mushroom soup 1 cup mayonaise 1/2 stick butter, melted 2 large eggs, lightly beaten 1/2 medium onion, finely diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups grated extra-sharp cheddar cheese 1 full sleeve Ritz crackers, finely crushed   INSTRUCTIONS Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces. Preheat oven to 350 degrees. In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well. Add 1 cup of cheese and mix again. Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top. Bake for 30 to 40 minutes and let stand for 15 minutes before serving.   VIEW RECIPE SOURCE   PHOTO CREDIT - SPICYSOUTHERNKITCHEN.COM

BROCCOLI CASSEROLE

 

INGREDIENTS

6 cups chopped, fresh broccoli florets

1 (10 3/4-oz) can condensed cream of mushroom soup

1 cup mayonaise

1/2 stick butter, melted

2 large eggs, lightly beaten

1/2 medium onion, finely diced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups grated extra-sharp cheddar cheese

1 full sleeve Ritz crackers, finely crushed

 

INSTRUCTIONS

Place broccoli in a steamer basket over simmering water. Cover and steam for approximately 5 minutes. Chop into bite-sized pieces.

Preheat oven to 350 degrees.

In a large bowl, combine broccoli, soup, mayonnaise, butter, eggs, onion, salt, and pepper. Mix well.

Add 1 cup of cheese and mix again.

Place mixture in a medium buttered casserole dish. Sprinkle remaining cheese and crackers on top.

Bake for 30 to 40 minutes and let stand for 15 minutes before serving.

 

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PHOTO CREDIT - SPICYSOUTHERNKITCHEN.COM

WORLD'S BEST MASHED POTATOES   INGREDIENTS Russet potatoes, pealed and diced, 5 lbs Butter, 1 stick (divided) Cream cheese, 4 oz Half and Half, 1/2 cup Milk, 1/2 cup Seasoning salt, 1/2 tsp Pepper, 1/2 tsp   INSTRUCTIONS Add peeled and diced potatoes to a pot and cover with water. Bring to a boil, reduce heat, and allow to simmer for 20-25 minutes until potatoes are tender. Drain your potatoes and then return them to the pot. Return pot with potatoes to the stove on low heat. Add 5 tbsp of butter and cream cheese to the pot and start mashing. Once creamy slowly add half and half and milk. Add just a little at a time until you get the consistency that you want. Keep mashing then add seasoning salt and pepper. Stir and place in a casserole dish. Add remaining 3 tbsp of butter to the top and bake at 350 degrees for 10-15 minutes or until butter is melted and potatoes are warm.   VIEW RECIPE SOURCE   PHOTO CREDIT - THEDIARYOFAREALHOUSEWIFE.COM

WORLD'S BEST MASHED POTATOES

 

INGREDIENTS

Russet potatoes, pealed and diced, 5 lbs

Butter, 1 stick (divided)

Cream cheese, 4 oz

Half and Half, 1/2 cup

Milk, 1/2 cup

Seasoning salt, 1/2 tsp

Pepper, 1/2 tsp

 

INSTRUCTIONS

Add peeled and diced potatoes to a pot and cover with water. Bring to a boil, reduce heat, and allow to simmer for 20-25 minutes until potatoes are tender. Drain your potatoes and then return them to the pot.

Return pot with potatoes to the stove on low heat. Add 5 tbsp of butter and cream cheese to the pot and start mashing. Once creamy slowly add half and half and milk. Add just a little at a time until you get the consistency that you want. Keep mashing then add seasoning salt and pepper. Stir and place in a casserole dish. Add remaining 3 tbsp of butter to the top and bake at 350 degrees for 10-15 minutes or until butter is melted and potatoes are warm.

 

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PHOTO CREDIT - THEDIARYOFAREALHOUSEWIFE.COM

ROASTED BRUSSELS SPROUTS, CINNAMON, BUTTERNUT SQUASH, PECANS, AND CRANBERRIES   INGREDIENTS Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil Salt, to taste Roasted Butternut Squash: 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) 2 tablespoons olive oil 3 tablespoons maple syrup ½ teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup (optional)   INSTRUCTIONS Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos). Roasted butternut squash: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.   VIEW RECIPE SOURCE   PHOTO CREDIT - JULIASALBUM.COM

ROASTED BRUSSELS SPROUTS, CINNAMON, BUTTERNUT SQUASH, PECANS, AND CRANBERRIES

 

INGREDIENTS

Roasted Brussels Sprouts:

3 cups Brussels sprouts, ends trimmed, yellow leaves removed

3 tablespoons olive oil

Salt, to taste

Roasted Butternut Squash:

1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

Other Ingredients:

2 cups pecan halves

1 cup dried cranberries

2-4 tablespoons maple syrup (optional)

 

INSTRUCTIONS

Roasted Brussels sprouts:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

Roasted butternut squash:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

_Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

 

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PHOTO CREDIT - JULIASALBUM.COM

- DESSERTS -

APPLE PIE BREAD PUDDING   INGREDIENTS 8 cups bread, cubed 3 medium apples, peeled, cored and chopped 4 eggs 1 cup vanilla yogurt 1 cup milk 2 tsp cinnamon, divided ½ tsp nutmeg ½ c sugar + 2 Tbsp ½ cup raisins Sauce 1 cup Unsalted Butter 1 cup Heavy Cream 1 cup Brown Sugar   INSTRUCTIONS Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray. In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar. Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan. In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown. While the bread pudding is baking, make the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream. * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted. * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!   VIEW RECIPE SOURCE   PHOTO CREDIT - CAKESCOTTAGE.COM

APPLE PIE BREAD PUDDING

 

INGREDIENTS

8 cups bread, cubed

3 medium apples, peeled, cored and chopped

4 eggs

1 cup vanilla yogurt

1 cup milk

2 tsp cinnamon, divided

½ tsp nutmeg

½ c sugar + 2 Tbsp

½ cup raisins

Sauce

1 cup Unsalted Butter

1 cup Heavy Cream

1 cup Brown Sugar

 

INSTRUCTIONS

Preheat oven to 350°.

Spray a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.

Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.

In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.

Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.

While the bread pudding is baking, make the caramel sauce.

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.

Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.

* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!

 

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PHOTO CREDIT - CAKESCOTTAGE.COM

HOW TO MAKE HOMEMADE PUMPKIN PUREE   INGREDIENTS 2 sugar/pie pumpkins   INSTRUCTIONS Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins). Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting. Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily. Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon. Place the insides into a blender or food processor. Puree until smooth. Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze. NOTES: I always process two pumpkins at a time because that is the size of the baking sheet I bake them on. Feel free to do more if you have the space. Be sure that your baking sheet has raised edges because the pumpkins release a lot of moisture while baking. Depending on the size of your pumpkins and how many you bake, the amount of pumpkin puree you end up with will vary. In my case, I ended up with 5 1/4 cups. Homemade pumpkin puree will keep in the refrigerator for about a week and a half. Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come! Calorie count is for 1 cup of the finished puree.   VIEW RECIPE SOURCE   PHOTO CREDIT - DELIGHTFULADVENTURES.COM

HOW TO MAKE HOMEMADE PUMPKIN PUREE

 

INGREDIENTS

2 sugar/pie pumpkins

 

INSTRUCTIONS

Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins).

Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting.

Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily.

Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.

Place the insides into a blender or food processor. Puree until smooth.

Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.

NOTES:

I always process two pumpkins at a time because that is the size of the baking sheet I bake them on. Feel free to do more if you have the space.

Be sure that your baking sheet has raised edges because the pumpkins release a lot of moisture while baking.

Depending on the size of your pumpkins and how many you bake, the amount of pumpkin puree you end up with will vary. In my case, I ended up with 5 1/4 cups.

Homemade pumpkin puree will keep in the refrigerator for about a week and a half.

Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come!

Calorie count is for 1 cup of the finished puree.

 

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PHOTO CREDIT - DELIGHTFULADVENTURES.COM

PERFECT TURKEY GRAVY FROM SCRATCH   INGREDIENTS 1/4 Cup turkey drippings (fat & juices from roasted turkey 1/4 Cup  all-purpose flour 2 Cups liquid (chicken broth or water) 1/2 tsp salt 1/2 tsp ground black pepper   INSTRUCTIONS Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup. Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid. Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid. Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened. Serve immediately or keep warm over low heat and whisk again before serving.   VIEW RECIPE SOURCE   PHOTO CREDIT - LIFELOVELIZ.COM

PERFECT TURKEY GRAVY FROM SCRATCH

 

INGREDIENTS

1/4 Cup turkey drippings (fat & juices from roasted turkey
1/4 Cup  all-purpose flour
2 Cups liquid (chicken broth or water)
1/2 tsp salt
1/2 tsp ground black pepper

 

INSTRUCTIONS

Drain the pan drippings for the roasted turkey through a fine strainer into a glass measuring cup.

Add in chicken broth or water if necessary to make 2 cups of liquid total in pan. You may have enough drippings in the pan to omit extra liquid.

Whisk cold water into the all-purpose flour until you get a smooth, but thick liquid.

Bring the drippings to a boil over medium-low heat and slowly add the flour mixture, whisking until bubbly and thickened.

Serve immediately or keep warm over low heat and whisk again before serving.

 

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PHOTO CREDIT - LIFELOVELIZ.COM

APPLE CIDER MAPLE GLAZED HAM   INGREDIENTS 1 bone-in smoked spiral-sliced ham (8-11 pounds) Aluminum foil 2 tablespoons unsalted butter, cubed   Apple Cider Glaze 1 1/2 cups apple cider 1/2 cup pure maple syrup NOT imitation 1/2 cup packed light brown sugar 3 tablespoons apple cider vinegar 3 tablespoons Dijon mustard 2 tablespoons yellow mustard 2 teaspoons cornstarch 1/2 teaspoon ground cinnamon 1/4 tsp EACH ground nutmeg, ground cloves, dried thyme, pepper, chili powder   INSTRUCTIONS Remove ham from refrigerator and let sit at room temperature 2-3 hours. Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approximately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands. Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don’t have a roasting rack.) Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound). Remove ham from oven and increase oven temperature to 400 degrees F. Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized. Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.   VIEW RECIPE SOURCE   PHOTO CREDIT - CARLSBADCRAVINGS.COM

APPLE CIDER MAPLE GLAZED HAM

 

INGREDIENTS

1 bone-in smoked spiral-sliced ham (8-11 pounds)

Aluminum foil

2 tablespoons unsalted butter, cubed

 

Apple Cider Glaze

1 1/2 cups apple cider

1/2 cup pure maple syrup NOT imitation

1/2 cup packed light brown sugar

3 tablespoons apple cider vinegar

3 tablespoons Dijon mustard

2 tablespoons yellow mustard

2 teaspoons cornstarch

1/2 teaspoon ground cinnamon

1/4 tsp EACH ground nutmeg, ground cloves, dried thyme, pepper, chili powder

 

INSTRUCTIONS

Remove ham from refrigerator and let sit at room temperature 2-3 hours.

Whisk together all of the Apple Cider Maple Glaze ingredients in a medium saucepan. Bring to a boil. Reduce to a simmer over medium heat, stirring often, until thickened and reduced, approximately 15-20 minutes. Stir in butter until melted. Glaze will thicken more as it stands.

Preheat oven to 325 degrees F. Adjust oven rack to lowest position. Pour 2 cups water into bottom of roasting pan IF you have a roasting rack. Place roasting rack inside pan. (Skip step if you don’t have a roasting rack.)

Roll out 2 large pieces of foil to wrap your ham in. Place ham on foil and brush all over with some of the Glaze, including in between slices. Tightly wrap ham with foil and place on its side on the roasting rack (or bottom of pan). Bake ham until the center registers 100-110 degrees F, about 2 hours (about 12 minutes per pound).

Remove ham from oven and increase oven temperature to 400 degrees F.

Carefully unfold foil to expose ham and brush ham all over with Glaze (if Glaze has become to thick to brush, return to heat to loosen). Leave ham exposed and bake for 20-30 minutes or until edges are golden brown and caramelized.

Remove ham from oven and brush again all over with Glaze. Spoon juices from bottom of pan all over ham. Loosely cover with foil. Let rest for 15 minutes then spoon more juices over ham and serve with any remaining Glaze.

 

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PHOTO CREDIT - CARLSBADCRAVINGS.COM

GREEN BEAN BUNDLES WITH BACON AND BROWN SUGAR   INGREDIENTS 8 thick bacon slices 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted 1 1/2 tsp. kosher salt 3/4 tsp. garlic powder 1 1/2 lb. (750 g) green beans, trimmed and blanched 1/4 cup (2 oz./60 g) firmly packed light brown sugar   INSTRUCTIONS Preheat an oven to 350°F (180°C). Line a baking sheet with parchment. In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise. In a small bowl, whisk together the butter, salt and garlic powder. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture. Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8.   VIEW RECIPE SOURCE   PHOTO CREDIT - WILLIAMS-SONOMA.COM

GREEN BEAN BUNDLES WITH BACON AND BROWN SUGAR

 

INGREDIENTS

8 thick bacon slices

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted

1 1/2 tsp. kosher salt

3/4 tsp. garlic powder

1 1/2 lb. (750 g) green beans, trimmed and blanched

1/4 cup (2 oz./60 g) firmly packed light brown sugar

 

INSTRUCTIONS

Preheat an oven to 350°F (180°C). Line a baking sheet with parchment.

In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.

In a small bowl, whisk together the butter, salt and garlic powder.

Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture.

Roast until the bacon is cooked through and browned, 20 to 25 minutes. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8.

 

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PHOTO CREDIT - WILLIAMS-SONOMA.COM

SECRET INGREDIENT HONEY GARLIC ROASTED CARROTS   INGREDIENTS 2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches* 1/4 cup apricot preserves 2 tablespoons honey 2 tablespoons olive oil 1 tablespoon butter, melted 1 teaspoon balsamic vinegar 1 teaspoon McCormick Garlic Powder 1/4 teaspoon McCormick Ground Mustard 1/4 teaspoon McCormick Thyme Leaves 1/8 teaspoon McCormick Ground Cumin 3/4 teaspoon McCormick® salt 1/8 teaspoon McCormick® pepper   INSTRUCTIONS Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside. In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired. *Baby carrots simply refer to young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time - carrots are done when they are fork tender or roast longer for more caramelization. **If you use thinner carrots, you might not want to use foil because the carrots will caramelize better in the shorter roasting time without foil. ***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.   VIEW RECIPE SOURCE   PHOTO CREDIT - CARLSBADCRAVINGS.COM

SECRET INGREDIENT HONEY GARLIC ROASTED CARROTS

 

INGREDIENTS

2 pounds baby/thin carrots peeled, tops chopped off or to 2 inches*

1/4 cup apricot preserves

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon butter, melted

1 teaspoon balsamic vinegar

1 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Ground Mustard

1/4 teaspoon McCormick Thyme Leaves

1/8 teaspoon McCormick Ground Cumin

3/4 teaspoon McCormick® salt

1/8 teaspoon McCormick® pepper

 

INSTRUCTIONS

Preheat oven to 375 degrees F. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note**. Add carrots to the center.. Set aside.

In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork tender, stirring after 20 minutes.*** Roast longer for more caramelization. Garnish with fresh parsley if desired.

*Baby carrots simply refer to young, thinner carrots that are not tough or woody. They can often be found in the organic section of your grocery store. If you want to use different carrots then cut extra thick carrots in half lengthwise and adjust cooking time - carrots are done when they are fork tender or roast longer for more caramelization.
**If you use thinner carrots, you might not want to use foil because the carrots will caramelize better in the shorter roasting time without foil.
***When you stir at 20 minutes, the Glaze will have liquefied and there will seem like a lot of moisture but the carrots will absorb the moisture/Glaze as they continue cooking.

 

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PHOTO CREDIT - CARLSBADCRAVINGS.COM

HASSELBACK SWEET POTATOES WITH BROWN SUGAR & PECANS   INGREDIENTS 4 medium sweet potatoes olive oil salt 4 tbsp butter* melted 1/4 cup brown sugar or coconut sugar packed 1/4 cup pecans coarsely chopped 1/4 teaspoon cinnamon   INSTRUCTIONS Preheat oven to 400 degrees. Wash potatoes and dry thoroughly. With a very sharp knife, cut the bottom ¼ - inch off of a sweet potato. This will help prevent the potato from rolling around while cutting. Next, at about ½ - inch from the end , make a slice ¾ of the way through the potato. Make another slice ¼ - ½ inch away from the previous slice. Repeat this until the entire potato is sliced thinly. Do this with the other 3 potatoes. Drizzle a little olive oil and sprinkle a bit of salt over each potato. Place potatoes on a baking sheet and bake for 15 minutes. Using a pastry brush, spread 1 tablespoon of melted butter over the potatoes, reserving the remaining 3 tablespoons. Return potatoes to the oven for 10 minutes. Repeat this step three additional times, or until potatoes are cooked through. In a small bowl combine brown sugar, pecans and cinnamon. Toss to combine. Once potatoes are fork tender, sprinkle each with equal amounts of the brown sugar pecan topping. Return potatoes to oven for an additional 5-10 minutes. Serve potatoes and enjoy!   VIEW RECIPE SOURCE   PHOTO CREDIT EVOLVINGTABLE.COM

HASSELBACK SWEET POTATOES WITH BROWN SUGAR & PECANS

 

INGREDIENTS

4 medium sweet potatoes

olive oil

salt

4 tbsp butter* melted

1/4 cup brown sugar or coconut sugar packed

1/4 cup pecans coarsely chopped

1/4 teaspoon cinnamon

 

INSTRUCTIONS

Preheat oven to 400 degrees.

Wash potatoes and dry thoroughly.

With a very sharp knife, cut the bottom ¼ - inch off of a sweet potato. This will help prevent the potato from rolling around while cutting.

Next, at about ½ - inch from the end , make a slice ¾ of the way through the potato. Make another slice ¼ - ½ inch away from the previous slice. Repeat this until the entire potato is sliced thinly. Do this with the other 3 potatoes.

Drizzle a little olive oil and sprinkle a bit of salt over each potato. Place potatoes on a baking sheet and bake for 15 minutes.

Using a pastry brush, spread 1 tablespoon of melted butter over the potatoes, reserving the remaining 3 tablespoons. Return potatoes to the oven for 10 minutes. Repeat this step three additional times, or until potatoes are cooked through.

In a small bowl combine brown sugar, pecans and cinnamon. Toss to combine.

Once potatoes are fork tender, sprinkle each with equal amounts of the brown sugar pecan topping. Return potatoes to oven for an additional 5-10 minutes.

Serve potatoes and enjoy!

 

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PHOTO CREDIT EVOLVINGTABLE.COM

NANTUCKET CORN PUDDING   INGREDIENTS 8-10 ears fresh corn on the cob, or 5 cups canned corn, drained 2 large eggs 1 cup half and half ½ teaspoon kosher salt 1/8 teaspoon white pepper Few grinds fresh nutmeg ¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above 3 tablespoons melted butter, divided ½ cup sharp cheddar cheese, shredded Paprika   INSTRUCTIONS Preheat oven to 350 degrees F. Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.) Butter a 9” round or square 9 X 2 ½“ deep casserole dish. In a large bowl beat eggs, cream, salt, pepper and nutmeg. Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter. Pour the mixture into the prepared pan. Sprinkle all of the cheese over the top. Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top. Dust with a little paprika. Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose. Serve immediately.   VIEW RECIPE SOURCE   PHOTO CREDIT - AFAMILYFEAST.COM

NANTUCKET CORN PUDDING

 

INGREDIENTS

8-10 ears fresh corn on the cob, or 5 cups canned corn, drained

2 large eggs

1 cup half and half

½ teaspoon kosher salt

1/8 teaspoon white pepper

Few grinds fresh nutmeg

¾ cup crushed oyster crackers, divided (crush the crackers, then measure). Also see note above

3 tablespoons melted butter, divided

½ cup sharp cheddar cheese, shredded

Paprika

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

Cut corn from cob if using fresh corn and scrape right down to the cob saving the liquid that scrapes off with the corn kernels. You should have about 5 cups. Set aside. (Alternately, drain 5 cups of canned corn.)

Butter a 9” round or square 9 X 2 ½“ deep casserole dish.

In a large bowl beat eggs, cream, salt, pepper and nutmeg.

Add corn, ½ cup of the cracker crumbs and 2 tablespoons of the melted butter.

Pour the mixture into the prepared pan.

Sprinkle all of the cheese over the top.

Mix the remaining cracker crumbs with the remaining butter and sprinkle over the top.

Dust with a little paprika.

Bake 45-50 minutes or until puffed and golden brown. The edges will be crispy and the center a bit loose.

Serve immediately.

 

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PHOTO CREDIT - AFAMILYFEAST.COM

LAYERED PUMPKIN DESSERT   INGREDIENTS 1 cup Flour ½ cup Butter (softened) ½ cup plus ¼ cup Pecans, chopped 8 oz. Cream cheese, softened 1 cup Powdered sugar 3 cups Whipped topping, divided 2½ cups Milk 3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes 1 - 15 oz can Pumpkin puree 1 tsp. Pumpkin spice   INSTRUCTIONS Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans. Let chill for 3 hours or until set.   VIEW RECIPE SOURCE   PHOTO CREDIT - LILLUNA.COM

LAYERED PUMPKIN DESSERT

 

INGREDIENTS

1 cup Flour

½ cup Butter (softened)

½ cup plus ¼ cup Pecans, chopped

8 oz. Cream cheese, softened

1 cup Powdered sugar

3 cups Whipped topping, divided

2½ cups Milk

3 sm pkgs. White chocolate instant pudding mix (or vanilla) - 3.4 oz. boxes

1 - 15 oz can Pumpkin puree

1 tsp. Pumpkin spice

 

INSTRUCTIONS

Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.

Let chill for 3 hours or until set.

 

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PHOTO CREDIT - LILLUNA.COM

-LEFTOVERS/DAY AFTER -

THANKSGIVING LEFTOVER TURKEY AND STUFFING MUFFINS   INGREDIENTS 4 1/2 cups crumbled leftover stuffing 2 cups chopped leftover turkey 3 large eggs, whisked lightly 1/2 cup chicken or turkey stock (See Kelly’s Note) Leftover cranberry sauce or gravy, for serving   INSTRUCTIONS Preheat the oven to 350°F. Grease a muffin tin with cooking spray. In a large bowl, combine the leftover stuffing, leftover turkey, eggs and stock, stirring until combined. Divide the mixture evenly into the 12 muffin cups then bake the muffins for about 30 minutes or until they’re crisped slightly on top and the mixture is cooked through. Remove the muffins from the oven and let them cool for 5 minutes in the tin before removing them. Serve with leftover cranberry sauce or gravy. KELLY’S NOTE: If your stuffing is particularly dry, you may need to add additional stock until the mixture is moist but not mushy.   VIEW RECIPE SOURCE   PHOTO CREDIT - JUSTATASTE.COM

THANKSGIVING LEFTOVER TURKEY AND STUFFING MUFFINS

 

INGREDIENTS

4 1/2 cups crumbled leftover stuffing

2 cups chopped leftover turkey

3 large eggs, whisked lightly

1/2 cup chicken or turkey stock (See Kelly’s Note)

Leftover cranberry sauce or gravy, for serving

 

INSTRUCTIONS

Preheat the oven to 350°F. Grease a muffin tin with cooking spray.

In a large bowl, combine the leftover stuffing, leftover turkey, eggs and stock, stirring until combined.

Divide the mixture evenly into the 12 muffin cups then bake the muffins for about 30 minutes or until they’re crisped slightly on top and the mixture is cooked through.

Remove the muffins from the oven and let them cool for 5 minutes in the tin before removing them. Serve with leftover cranberry sauce or gravy.

KELLY’S NOTE:

If your stuffing is particularly dry, you may need to add additional stock until the mixture is moist but not mushy.

 

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PHOTO CREDIT - JUSTATASTE.COM

October is the Time to Plant Your Fruit Trees and Fruit Bushes!

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


Need to satisfy your craving for fruit—October is the time to do it! This is a great month to plant the following fruit trees and fruit bushes: apples, blackberries, blueberries, chestnuts, figs, nectarines, peaches, pears, pecans, persimmons, plums, and strawberries. Daddy Pete’s Planting Mix will help create an excellent growing medium in which to plant these items.  After planting, you can top dress your trees or bushes with Daddy Pete’s Barnyard Fertilizer or Daddy Pete’s Organic Fertilizer. If you want to amend your existing soil for planting, we recommend using Daddy Pete’s Composted Cow Manure or Daddy Pete’s Lawn & Garden Soil.

 October is also a great month to fix bare spots in your lawn with Daddy Pete’s Sandy Loam Top Soil; and a great month to fertilize your lawn with our natural, pelleted fertilizer, Daddy Pete’s Barnyard Fertilizer.

 You can still harvest pumpkins in October, so we have included pumpkin recipes for you to enjoy!

OCTOBER FRUITS

  • Apples
  • Blackberries
  • Chestnuts
  • Figs
  • Nectarines
  • Peaches
  • Pears
  • Pecans
  • Persimmons
  • Plums
  • Strawberries
CARAMEL APPLE CHEESECAKE BARS   INGREDIENTS Crust: 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar , plus 2 tablespoons, divided 3 large eggs 1 1/2 teaspoons vanilla extract Apples: 3 Granny Smith apples , peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened Drizzle: 1/2 cup caramel topping for drizzling after baked   INSTRUCTIONS Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.   VIEW RECIPE SOURCE

CARAMEL APPLE CHEESECAKE BARS

 

INGREDIENTS

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar , plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples , peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

Drizzle:

1/2 cup caramel topping for drizzling after baked

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

 

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BUTTERMILK BANANA BLUEBERRY BREAD   INGREDIENTS 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 1 cup sugar 2 large eggs 1/4 cup buttermilk 1/2 teaspoon vanilla extract 3 ripe bananas, mashed 1 cup blueberries   INSTRUCTIONS Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray. In a large bowl, combine flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated. Add blueberries and gently toss to combine. Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.   VIEW RECIPE SOURCE

BUTTERMILK BANANA BLUEBERRY BREAD

 

INGREDIENTS

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup sugar

2 large eggs

1/4 cup buttermilk

1/2 teaspoon vanilla extract

3 ripe bananas, mashed

1 cup blueberries

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.

In a large bowl, combine flour, baking powder, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Add blueberries and gently toss to combine.

Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

 

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FIG AND CARMELIZED ONION FLATBREAD   INGREDIENTS 3 medium sweet onions, cut in half and sliced from root to stem into thin slices 3 Tbsp. unsalted butter 2 flatbreads (8-inch) 2 Tbsp. crumbled feta cheese, plus extra for the top 2 cups lightly packed fresh arugula 3 large fresh figs, sliced olive oil salt and pepper   INSTRUCTIONS Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter. Add onion to the pan and stir to coat with butter. Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat. Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat. Preheat the oven to 425F. Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly. Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired. Cut into slices and serve warm.   VIEW RECIPE SOURCE

FIG AND CARMELIZED ONION FLATBREAD

 

INGREDIENTS

3 medium sweet onions, cut in half and sliced from root to stem into thin slices

3 Tbsp. unsalted butter

2 flatbreads (8-inch)

2 Tbsp. crumbled feta cheese, plus extra for the top

2 cups lightly packed fresh arugula

3 large fresh figs, sliced

olive oil

salt and pepper

 

INSTRUCTIONS

Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.

Add onion to the pan and stir to coat with butter.

Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.

Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.

Preheat the oven to 425F.

Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.

Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.

Cut into slices and serve warm.

 

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NECTARINE SPINACH SALAD WITH BACON AND TOASTED WALNUTS   INGREDIENTS For the balsamic vinaigrette: 1 Tbsp balsamic vinegar 1/2 tsp fresh lime or lemon juice 3 1/2 Tbsp olive oil extra virgin preferable 1 tsp spicy brown mustard 1/8 tsp salt 1/8 tsp black pepper 1 tbsp shallots or onion, minced For the Salad: 2/3 cup walnuts raw, roughly chopped 1/8 tsp sea salt 1/4 tsp ground cinnamon 1 tbsp bacon fat to coat skillet, reserved from cooking your bacon 8 slices nitrate free bacon sugar-free if following Whole30** 2-3 fresh nectarines pitted and sliced thin 5 oz container fresh baby spinach   INSTRUCTIONS To prepare the dressing, add all ingredients to a sealable container and shake vigorously to combine (or whisk well) chill until ready to serve. Prior to servings, shake again to recombine. In a large heavy skillet, cook bacon over medium-high heat until crisp, drain on paper towels and set aside. Discard all but about 1 Tbsp bacon fat and use it to coat the bottom of the skillet. Turn the burner to medium heat and add the walnuts, toss to coat. Allow to cook for a minute, then add the salt and cinnamon and stir while cooking another minute or until nicely toasted. Stir and watch closely to avoid burning, once toasted, remove from heat. To assemble the salad, add the spinach to a serving bowl and add the sliced nectarines, toasted walnuts, then crumble the bacon all over. Shake the dressing again before serving and toss with salad once ready to serve. You can add grilled chicken or your favorite protein to make it a meal. Serves 4-6 as a side salad. Enjoy!   VIEW RECIPE SOURCE

NECTARINE SPINACH SALAD WITH BACON AND TOASTED WALNUTS

 

INGREDIENTS

For the balsamic vinaigrette:

1 Tbsp balsamic vinegar

1/2 tsp fresh lime or lemon juice

3 1/2 Tbsp olive oil extra virgin preferable

1 tsp spicy brown mustard

1/8 tsp salt

1/8 tsp black pepper

1 tbsp shallots or onion, minced

For the Salad:

2/3 cup walnuts raw, roughly chopped

1/8 tsp sea salt

1/4 tsp ground cinnamon

1 tbsp bacon fat to coat skillet, reserved from cooking your bacon

8 slices nitrate free bacon sugar-free if following Whole30**

2-3 fresh nectarines pitted and sliced thin

5 oz container fresh baby spinach

 

INSTRUCTIONS

To prepare the dressing, add all ingredients to a sealable container and shake vigorously to combine (or whisk well) chill until ready to serve. Prior to servings, shake again to recombine.

In a large heavy skillet, cook bacon over medium-high heat until crisp, drain on paper towels and set aside.

Discard all but about 1 Tbsp bacon fat and use it to coat the bottom of the skillet.

Turn the burner to medium heat and add the walnuts, toss to coat. Allow to cook for a minute, then add the salt and cinnamon and stir while cooking another minute or until nicely toasted. Stir and watch closely to avoid burning, once toasted, remove from heat.

To assemble the salad, add the spinach to a serving bowl and add the sliced nectarines, toasted walnuts, then crumble the bacon all over. Shake the dressing again before serving and toss with salad once ready to serve. You can add grilled chicken or your favorite protein to make it a meal. Serves 4-6 as a side salad. Enjoy!

 

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PORK TENDERLOIN WITH PEARS AND SHALLOTS   INGREDIENTS 4 tablespoons olive oil extra-virgin, divided 2 cloves garlic finely chopped 1 tablespoon thyme chopped fresh, plus more for garnish 3 large shallots each cut into wedges through stem end, peeled 3 small unpeeled bosc pears quartered, cored 1 1/2 pounds pork tenderloin silver skin, and excess fat removed kosher salt as needed black pepper freshly ground, as needed 4 sprigs rosemary 3/4 cup pears or peach nectar 1 tablespoon unsalted butter room temperature 1 tablespoon all-purpose flour 1/4 cup chicken broth   INSTRUCTIONS Preheat oven to 475°F. Line a large baking sheet with foil. Mix oil, garlic, and chopped thyme in small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork. Heat a large skillet over medium-high heat. Add pears and cook until brown on cut side, turning once or twice, about 4 minutes. Transfer pears the baking sheet, leaving room for the pork. Add 1 tablespoon of olive oil to the pan. Add pork and shallots and cooking over medium-high heat; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet and place on top of 4 sprigs of rosemary (do not clean skillet). Roast pork until thermometer inserted into center registers 140°F, about 10 minutes. Allow to rest on a cutting board for at least 10 minutes. Mix butter and flour in small cup. Add pear nectar to the skillet and cook over medium heat, whisking to scrape up browned bits. Once the nectar is hot and bits dissolved, add butter mixture and boil until sauce thickens about 7 minutes. Add the chicken broth, and more as needed to thin the sauce. Season with salt and pepper as needed. Slice pork; arrange on a platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.   VIEW RECIPE SOURCE

PORK TENDERLOIN WITH PEARS AND SHALLOTS

 

INGREDIENTS

4 tablespoons olive oil extra-virgin, divided

2 cloves garlic finely chopped

1 tablespoon thyme chopped fresh, plus more for garnish

3 large shallots each cut into wedges through stem end, peeled

3 small unpeeled bosc pears quartered, cored

1 1/2 pounds pork tenderloin silver skin, and excess fat removed

kosher salt as needed

black pepper freshly ground, as needed

4 sprigs rosemary

3/4 cup pears or peach nectar

1 tablespoon unsalted butter room temperature

1 tablespoon all-purpose flour

1/4 cup chicken broth

 

INSTRUCTIONS

Preheat oven to 475°F. Line a large baking sheet with foil.

Mix oil, garlic, and chopped thyme in small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork.

Heat a large skillet over medium-high heat. Add pears and cook until brown on cut side, turning once or twice, about 4 minutes. Transfer pears the baking sheet, leaving room for the pork.

Add 1 tablespoon of olive oil to the pan. Add pork and shallots and cooking over medium-high heat; brown on all sides, turning, about 7 minutes. Transfer shallots to platter.

Transfer pork to baking sheet and place on top of 4 sprigs of rosemary (do not clean skillet). Roast pork until thermometer inserted into center registers 140°F, about 10 minutes. Allow to rest on a cutting board for at least 10 minutes.

Mix butter and flour in small cup. Add pear nectar to the skillet and cook over medium heat, whisking to scrape up browned bits. Once the nectar is hot and bits dissolved, add butter mixture and boil until sauce thickens about 7 minutes. Add the chicken broth, and more as needed to thin the sauce. Season with salt and pepper as needed.

Slice pork; arrange on a platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

 

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PERSIMMON COOKIES   INGREDIENTS 1 Cup Persimmon Pulp use soft persimmons like Hachiya 1 Egg 1 Cup Sugar ½ Cup Shortening 2 Cups Flour 1 teaspoon Cinnamon ½ teaspoon Cloves ½ teaspoon Nutmeg 1 teaspoon Salt (optional) 1 teaspoon Baking Soda 1 Cup Chopped Walnuts 1 Cup Raisins   INSTRUCTIONS Mix flour, sugar, cinnamon, cloves, nutmeg and baking soda. Separate bowl mix pulp, shortening and egg Combine with dry mixture, then add nuts and raisins Preheat oven 350 Drop on greased cookie sheet Cook 20 – 25 minutes Yields 4 dozen   VIEW RECIPE SOURCE

PERSIMMON COOKIES

 

INGREDIENTS

1 Cup Persimmon Pulp use soft persimmons like Hachiya
1 Egg
1 Cup Sugar
½ Cup Shortening
2 Cups Flour
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Nutmeg
1 teaspoon Salt (optional)
1 teaspoon Baking Soda
1 Cup Chopped Walnuts
1 Cup Raisins

 

INSTRUCTIONS

Mix flour, sugar, cinnamon, cloves, nutmeg and baking soda.
Separate bowl mix pulp, shortening and egg
Combine with dry mixture, then add nuts and raisins
Preheat oven 350
Drop on greased cookie sheet
Cook 20 – 25 minutes
Yields 4 dozen

 

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HEALTHY CREAM CHEESE STRAWBERRY STUFFED FRENCH TOAST   INGREDIENTS 4 tablespoons low fat cream cheese 1 tablespoon maple syrup or honey 2 eggs 1/4 cup milk 4 tablespoons whole grain bread crumbs divided 1 tablespoon sugar divided 1 teaspoon cinnamon divided 8 strawberries hulled and sliced 8 slices whole wheat bread 2 teaspoons oil divided   INSTRUCTIONS To make the filling mix the cream cheese with the honey and set aside. In a shallow dish whisk the eggs and milk together. On a large plate combine 2 tablespoons bread crumbs, 1/2 tablespoon sugar and 1/2 teaspoon cinnamon. Heat 1/2 teaspoon oil in a large non-stick frying pan. To assemble the French Toast, spread a slice of bread with 1/4 of the cream cheese mixture. Top with two sliced strawberries and cover with a second slice of bread. Coat first with the egg mixture and then with bread crumbs. Fry over medium-high heat until golden brown and crunchy, gently pushing down on the edges of the bread to seal. Continue the same way with the other six bread slices. Halfway through wipe the plate with the coating mixture clean and mix the rest of the bread crumbs, sugar and cinnamon for making the other two French Toasts. Serve warm with additional strawberries.   VIEW RECIPE SOURCE

HEALTHY CREAM CHEESE STRAWBERRY STUFFED FRENCH TOAST

 

INGREDIENTS

4 tablespoons low fat cream cheese

1 tablespoon maple syrup or honey

2 eggs

1/4 cup milk

4 tablespoons whole grain bread crumbs divided

1 tablespoon sugar divided

1 teaspoon cinnamon divided

8 strawberries hulled and sliced

8 slices whole wheat bread

2 teaspoons oil divided

 

INSTRUCTIONS

To make the filling mix the cream cheese with the honey and set aside.

In a shallow dish whisk the eggs and milk together.

On a large plate combine 2 tablespoons bread crumbs, 1/2 tablespoon sugar and 1/2 teaspoon cinnamon.

Heat 1/2 teaspoon oil in a large non-stick frying pan. To assemble the French Toast, spread a slice of bread with 1/4 of the cream cheese mixture. Top with two sliced strawberries and cover with a second slice of bread. Coat first with the egg mixture and then with bread crumbs. Fry over medium-high heat until golden brown and crunchy, gently pushing down on the edges of the bread to seal.

Continue the same way with the other six bread slices. Halfway through wipe the plate with the coating mixture clean and mix the rest of the bread crumbs, sugar and cinnamon for making the other two French Toasts.

Serve warm with additional strawberries.

 

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BLACKBERRY SYRUP   INGREDIENTS 2 cups blackberries 1 cup sugar 1 cup water 1 tablespoon lemon juice (optional)   INSTRUCTIONS Bring everything to a boil, in a large saucepan, reduce the heat and simmer for 10 minutes before removing from heat to cool and straining the solids from the syrup. Note: Store in a sealed container in fridge and enjoy within 2 weeks.   VIEW RECIPE SOURCE

BLACKBERRY SYRUP

 

INGREDIENTS

2 cups blackberries

1 cup sugar

1 cup water

1 tablespoon lemon juice (optional)

 

INSTRUCTIONS

Bring everything to a boil, in a large saucepan, reduce the heat and simmer for 10 minutes before removing from heat to cool and straining the solids from the syrup.

Note: Store in a sealed container in fridge and enjoy within 2 weeks.

 

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RUSTIC CHESTNUT CAKE   INGREDIENTS 1-1/2 cups pureed chestnuts 1-1/2 cups ground almonds 5 egg yolks 1 cup granulated sugar 1/2 cup unsalted butter, softened 1 tablespoon lemon zest 1-1/2 cups ground blanched almonds 2 tablespoons all-purpose flour 5 egg whites 2 tablespoons confectioner’s sugar   INSTRUCTIONS Preheat oven to 350F. Coat an 8-inch cake pan with baking spray. Cut an X in one side of each chestnut. Place chestnuts in a deep pot and cover with water. Boil rapidly for about 20 minutes or until chestnuts are soft. Remove from pot and let rest until cool enough to handle. Remove the shell. Puree chestnuts. Separate eggs. Set aside egg whites. Beat the egg yolks and sugar until light and fluffy. Add remaining ingredients except for egg whites and mix well. Beat the egg whites until soft peaks form. Gently fold into mixture. Pour into prepared pan and bake for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for about 10 minutes. Remove cake from pan and cool completely. Dust lightly with confectioner’s sugar.   VIEW RECIPE SOURCE

RUSTIC CHESTNUT CAKE

 

INGREDIENTS

1-1/2 cups pureed chestnuts
1-1/2 cups ground almonds
5 egg yolks
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 tablespoon lemon zest
1-1/2 cups ground blanched almonds
2 tablespoons all-purpose flour
5 egg whites
2 tablespoons confectioner’s sugar

 

INSTRUCTIONS

Preheat oven to 350F. Coat an 8-inch cake pan with baking spray.

Cut an X in one side of each chestnut. Place chestnuts in a deep pot and cover with water. Boil rapidly for about 20 minutes or until chestnuts are soft. Remove from pot and let rest until cool enough to handle. Remove the shell. Puree chestnuts.

Separate eggs. Set aside egg whites. Beat the egg yolks and sugar until light and fluffy. Add remaining ingredients except for egg whites and mix well.

Beat the egg whites until soft peaks form. Gently fold into mixture. Pour into prepared pan and bake for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for about 10 minutes. Remove cake from pan and cool completely. Dust lightly with confectioner’s sugar.

 

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PEACH BBQ SAUCE   INGREDIENTS 2 medium sweet onions (Preferably Vidalia onions.) 4 cloves garlic 3 tbsp olive oil 8 large peaches pitted and diced no need to peel 1 1/2 tbsp smoked paprika 1 1/2 tsp ground dry thyme 1/2 tsp black pepper 1/2 tbsp salt 1 tsp nutmeg 1 tbsp chili powder 2 finely diced red Thai chilies (optional or chili flakes to taste; your favourite hot sauce to taste can also be used) 1 1/2 tbsp powdered ginger 3/4 cup honey 1/2 cup apple cider vinegar 1/4 cup Worcestershire sauce   INSTRUCTIONS In a medium sized saucepan over medium heat, sauté the onions and garlic in the olive oil until softened but not but not browned. Transfer to a food processor along with the peaches and puree until very smooth. Return the mixture to the saucepan and add all of the remaining ingredients. Simmer slowly for about 30 minutes until the sauce begins to thicken to a brushable consistency. The sauce will thicken a little more when cooled down. Store in a covered container in the fridge for up to a week or keep for up to 3 months when bottled properly in mason jars according to the manufacturers instructions.   VIEW RECIPE SOURCE

PEACH BBQ SAUCE

 

INGREDIENTS

2 medium sweet onions (Preferably Vidalia onions.)

4 cloves garlic

3 tbsp olive oil

8 large peaches pitted and diced no need to peel

1 1/2 tbsp smoked paprika

1 1/2 tsp ground dry thyme

1/2 tsp black pepper

1/2 tbsp salt

1 tsp nutmeg

1 tbsp chili powder

2 finely diced red Thai chilies (optional or chili flakes to taste; your favourite hot sauce to taste can also be used)

1 1/2 tbsp powdered ginger

3/4 cup honey

1/2 cup apple cider vinegar

1/4 cup Worcestershire sauce

 

INSTRUCTIONS

In a medium sized saucepan over medium heat, sauté the onions and garlic in the olive oil until softened but not but not browned.

Transfer to a food processor along with the peaches and puree until very smooth.

Return the mixture to the saucepan and add all of the remaining ingredients.

Simmer slowly for about 30 minutes until the sauce begins to thicken to a brushable consistency. The sauce will thicken a little more when cooled down.

Store in a covered container in the fridge for up to a week or keep for up to 3 months when bottled properly in mason jars according to the manufacturers instructions.

 

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PECAN PIE BARS   INGREDIENTS 1¾ cups all purpose flour ½ cup sugar ¾ cup cold butter For the top layer ⅔ cup firmly packed brown sugar ⅓ cup +1 tbsp flour 4 large or extra large eggs 1 tablespoon vanilla extract ½ tsp salt 1½ cups corn syrup dark is best 2 cups roughly chopped pecans no need to toast the pecans   INSTRUCTIONS This recipe uses a 9x13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe. Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware. Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot. To prepare the top layer of the cookie bars Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup. Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer. Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny. Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars. As these are quite rich I tend to cut them a little smaller than other cookie bars.   VIEW RECIPE SOURCE

PECAN PIE BARS

 

INGREDIENTS

1¾ cups all purpose flour

½ cup sugar

¾ cup cold butter

For the top layer

⅔ cup firmly packed brown sugar

⅓ cup +1 tbsp flour

4 large or extra large eggs

1 tablespoon vanilla extract

½ tsp salt

1½ cups corn syrup dark is best

2 cups roughly chopped pecans no need to toast the pecans

 

INSTRUCTIONS

This recipe uses a 9x13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.

Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.

Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)

Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.

To prepare the top layer of the cookie bars

Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.

Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.

Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.

Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny.

Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them

I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars.

As these are quite rich I tend to cut them a little smaller than other cookie bars.

 

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SPICED PLUM JAM RECIPE   INGREDIENTS 8 lbs. Ripe pitted plums 2 tbsp Butter (this helps reduce the foam when the plums are cooking) 1 1/2 tsp Cinnamon (I use Ceylon cinnamon) 1/2 tsp Nutmeg 6 cups Sugar 1 tbsp + 2 tsp low sugar pectin (If you don't want to use the pectin, just increase the sugar by 1-2 more cups)   INSTRUCTIONS Wash and pit your plums. Depending on the type of plum you have you may be able to cut all the way around your plum, twist and pull your plum apart, and then pull the pit out. If your plums are like mine you'll need to cut each pit out. Combine all your ingredients into a large pot (mine was a 6 quart and was a bit too small) and slowly bring to a boil (medium heat). Stir frequently. The mixture will begin to thicken--make sure you keep stirring occasionally. Cook up to 45 minutes. Once the jam mixture begins to gel off the spoon (when it doesn't drip fast off the spoon like liquid anymore) it is done. Remove from heat and ladle jam into hot, clean jars, leaving 1/4 inch of headspace. Process for 15 minutes in waterbath canner (if you live at high altitude like I do, you'll need to increase your waterbath canning time). See the article I link to in my blog post for full canning instructions. *Note: You'll want to be careful not to over cook the jam. The jam will continue cooking when you are canning it in the waterbath so it is okay for the jam to be a little runny once you're done boiling it on the stove.   VIEW RECIPE SOURCE

SPICED PLUM JAM RECIPE

 

INGREDIENTS

8 lbs. Ripe pitted plums

2 tbsp Butter (this helps reduce the foam when the plums are cooking)

1 1/2 tsp Cinnamon (I use Ceylon cinnamon)

1/2 tsp Nutmeg

6 cups Sugar

1 tbsp + 2 tsp low sugar pectin (If you don't want to use the pectin, just increase the sugar by 1-2 more cups)

 

INSTRUCTIONS

Wash and pit your plums. Depending on the type of plum you have you may be able to cut all the way around your plum, twist and pull your plum apart, and then pull the pit out. If your plums are like mine you'll need to cut each pit out.

Combine all your ingredients into a large pot (mine was a 6 quart and was a bit too small) and slowly bring to a boil (medium heat).

Stir frequently.

The mixture will begin to thicken--make sure you keep stirring occasionally.

Cook up to 45 minutes. Once the jam mixture begins to gel off the spoon (when it doesn't drip fast off the spoon like liquid anymore) it is done.

Remove from heat and ladle jam into hot, clean jars, leaving 1/4 inch of headspace.

Process for 15 minutes in waterbath canner (if you live at high altitude like I do, you'll need to increase your waterbath canning time). See the article I link to in my blog post for full canning instructions.

*Note: You'll want to be careful not to over cook the jam. The jam will continue cooking when you are canning it in the waterbath so it is okay for the jam to be a little runny once you're done boiling it on the stove.

 

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PUMPKIN MUFFINS   INGREDIENTS 1 pie pumpkin, roasted and made into puree as instructed above. You will need 1 1/2 cups pumpkin puree 1 1/2 cup organic sugar 3 eggs 1 tsp vanilla 1 3/4 cup flour 1 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp ground ginger 1 tsp baking soda 1/2 tsp salt   INSTRUCTIONS Mix pumpkin puree, sugar, eggs, and vanilla together. Sift together flour, and remaining dry ingredients into the wet ingredients. Mix together until just combined. Fill each muffin liner in a muffin tin up 2/3 of the way full. Bake at 350 for 18-20 minutes.   VIEW RECIPE SOURCE   VEGAN PUMPKIN SOUP (GLUTEN-FREE)   INGREDIENTS 1 tablespoon olive oil 1/2 onion, diced (about 1 cup) 1/2 pumpkin, peeled and diced (about 8 cups) 4 cloves garlic, minced 1 tablespoon fresh rosemary, diced 4-5 cups vegetable broth 1/2-1 cup coconut milk For garnish: 1/4 cup toasted sliced almonds   INSTRUCTIONS Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste. Puree soup in a blender (in batches) and return to the pot. Add coconut milk and simmer for another minute or two. Serve garnished wi th toasted sliced almonds, a drizzle of olive oil and fresh rosemary.   VIEW RECIPE SOURCE

PUMPKIN MUFFINS

 

INGREDIENTS

1 pie pumpkin, roasted and made into puree as instructed above. You will need 1 1/2 cups pumpkin puree

1 1/2 cup organic sugar

3 eggs

1 tsp vanilla

1 3/4 cup flour

1 1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1 tsp baking soda

1/2 tsp salt

 

INSTRUCTIONS

Mix pumpkin puree, sugar, eggs, and vanilla together.

Sift together flour, and remaining dry ingredients into the wet ingredients.

Mix together until just combined.

Fill each muffin liner in a muffin tin up 2/3 of the way full.

Bake at 350 for 18-20 minutes.

 

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VEGAN PUMPKIN SOUP (GLUTEN-FREE)

 

INGREDIENTS

1 tablespoon olive oil

1/2 onion, diced (about 1 cup)

1/2 pumpkin, peeled and diced (about 8 cups)

4 cloves garlic, minced

1 tablespoon fresh rosemary, diced

4-5 cups vegetable broth

1/2-1 cup coconut milk

For garnish: 1/4 cup toasted sliced almonds

 

INSTRUCTIONS

Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.

Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.

Puree soup in a blender (in batches) and return to the pot.

Add coconut milk and simmer for another minute or two.

Serve garnished wi

th toasted sliced almonds, a drizzle of olive oil and fresh rosemary.

 

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Last- Minute Fall Vegetable Planting for September

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


If you weren’t able to plant your Fall vegetables in August, the month of September is still a great time to plant the following items: broccoli, cabbage, carrots, cauliflower, collard greens, lettuce, mustard greens, onions, radishes, spinach, and turnip greens. In addition, you can plant the following two new items for September: brussel sprouts and garlic. Daddy Pete’s Potting Mix and Daddy Pete’s Raised Bed Mix work well for planting these items.  And for top dressing these same items, Daddy Pete’s Barnyard Fertilizer and Daddy Pete’s Organic Fertilizer are excellent ways to naturally fertilize your plants.  If you are amending your existing soil, Daddy Pete’s Cow Manure and Daddy Pete’s Lawn & Garden Soil work as incredible soil amendments to your existing soil.

In addition to planting your Fall vegetables, don’t forget that September is a good month for transplanting perennials, planting Fall bulbs for next year, prepping and sowing lawns, patching lawns, and for taking soil samples to confirm the best method of fertilization for your lawn. You can also over-seed with rye grass for a green cover for the winter months.  Daddy Pete’s Sandy Loam Top Soil is a great product for sowing and patching lawns; and Daddy Pete’s Barnyard Fertilizer is a natural pelleted fertilizer that is a safe way to fertilize your lawn, and it can be used in a spreader.

SEPTEMBER VEGETABLES

  • Brussel Sprouts
  • Garlic
CANDIED BACON WRAPPED BRUSSELS SPROUTS   INGREDIENTS 1lb Brussels sprouts, stems trimmed 10-12 slices thick cut smoked bacon 1/3 cup light brown sugar 1 1/2 tsp Dijon mustard 2-3 Tbl real maple syrup   INSTRUCTIONS Preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil and place an oven safe cooling rack down in. Depending on the size of your sprouts, cut your bacon in half or thirds. Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2". Lay the sprout bacon seam side down on the cooling rack in the pan. Place in the oven and roast for 15 minutes. Remove the pan from the oven and gently turn over trying to keep your bacon still intact. Place the pan back in the oven and roast for another 15 minutes or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife. While the sprouts rest for a minute whisk together the Dijon mustard and syrup. Plate the sprouts and drizzle the maple Dijon glaze over top.   VIEW RECIPE SOURCE

CANDIED BACON WRAPPED BRUSSELS SPROUTS

 

INGREDIENTS

1lb Brussels sprouts, stems trimmed

10-12 slices thick cut smoked bacon

1/3 cup light brown sugar

1 1/2 tsp Dijon mustard

2-3 Tbl real maple syrup

 

INSTRUCTIONS

Preheat the oven to 400F, rack in the middle.

Line a rimmed baking sheet with foil and place an oven safe cooling rack down in.

Depending on the size of your sprouts, cut your bacon in half or thirds.

Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2".

Lay the sprout bacon seam side down on the cooling rack in the pan.

Place in the oven and roast for 15 minutes.

Remove the pan from the oven and gently turn over trying to keep your bacon still intact.

Place the pan back in the oven and roast for another 15 minutes or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife.

While the sprouts rest for a minute whisk together the Dijon mustard and syrup.

Plate the sprouts and drizzle the maple Dijon glaze over top.

 

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CRISPY BAKED PARMESAN GARLIC FRIES   INGREDIENTS 2– 2 ½ lbs russet potatoes 2 Tbsp olive oil 1 tsp salt divided ½ tsp pepper divided 2 Tbsp butter* 2 cloves garlic crushed ¾ c Parmesan finely grated ¼ c parsley fresh   INSTRUCTIONS Preheat oven to 400 degrees. Peel and cut potatoes into matchstick slices, ½ - inch wide and ¼ - inch thick. Place potato slices in a gallon zip-top bag and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Line two baking sheets with parchment paper. Layer potato slices in a single layer on each baking sheet. Bake fries in preheated oven for 30-35 minutes, flipping halfway through. During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat. In a large bowl combine fries, garlic butter, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and parsley. Toss until fries are evenly coated. Serve immediately and enjoy!   VIEW RECIPE SOURCE

CRISPY BAKED PARMESAN GARLIC FRIES

 

INGREDIENTS

2– 2 ½ lbs russet potatoes

2 Tbsp olive oil

1 tsp salt divided

½ tsp pepper divided

2 Tbsp butter*

2 cloves garlic crushed

¾ c Parmesan finely grated

¼ c parsley fresh

 

INSTRUCTIONS

Preheat oven to 400 degrees.

Peel and cut potatoes into matchstick slices, ½ - inch wide and ¼ - inch thick.

Place potato slices in a gallon zip-top bag and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper.

Line two baking sheets with parchment paper.

Layer potato slices in a single layer on each baking sheet.

Bake fries in preheated oven for 30-35 minutes, flipping halfway through.

During the last five minutes of baking, heat butter and garlic over medium heat in a small saucepan for 1-2 minutes, stirring constantly. When garlic starts to brown, remove from heat.

In a large bowl combine fries, garlic butter, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and parsley. Toss until fries are evenly coated.

Serve immediately and enjoy!

 

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GARLIC WHITE CHEDDAR BRUSSELS SPROUTS DIP   INGREDIENTS ½ pound Brussels sprouts 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper 4 slices thick cut bacon, diced into 1 inch pieces ¼ cup sliced shallots 2 cups shredded Tillamook Garlic White Cheddar ½ cup Tillamook Premium Sour Cream ¼ cup mayonnaise   INSTRUCTIONS Preheat oven to 425 degrees. Combine the brussels sprouts, olive oil, kosher salt and pepper together in a bowl. Toss to combine.  Roast in preheated oven for 15 minutes or until they start to brown. Remove from oven and allow to set until cool enough to handle. Reduce oven temperature to 400 degrees.  While brussels sprouts are cooking, cook bacon until browned and cooked through. Use a slotted spoon to transfer to a paper towel lined plate.  Once the brussels sprouts are cool enough to handle, roughly chop them.  Combine brussels sprouts, cooked bacon and remaining ingredients together in a bowl. Mix well.  Place dip in a small baking dish and cook 15 - 20 minutes or until the dip is browned and bubbly.  Serve immediately with sliced bread.   VIEW RECIPE SOURCE

GARLIC WHITE CHEDDAR BRUSSELS SPROUTS DIP

 

INGREDIENTS

½ pound Brussels sprouts

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

4 slices thick cut bacon, diced into 1 inch pieces

¼ cup sliced shallots

2 cups shredded Tillamook Garlic White Cheddar

½ cup Tillamook Premium Sour Cream

¼ cup mayonnaise

 

INSTRUCTIONS

Preheat oven to 425 degrees.

Combine the brussels sprouts, olive oil, kosher salt and pepper together in a bowl. Toss to combine. 

Roast in preheated oven for 15 minutes or until they start to brown. Remove from oven and allow to set until cool enough to handle. Reduce oven temperature to 400 degrees. 

While brussels sprouts are cooking, cook bacon until browned and cooked through. Use a slotted spoon to transfer to a paper towel lined plate. 

Once the brussels sprouts are cool enough to handle, roughly chop them. 

Combine brussels sprouts, cooked bacon and remaining ingredients together in a bowl. Mix well. 

Place dip in a small baking dish and cook 15 - 20 minutes or until the dip is browned and bubbly. 

Serve immediately with sliced bread.

 

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GARLIC PARMESAN DIPPING SAUCE/ DRESSING   INGREDIENTS 4 tsp garlic minced 1 tsp olive oil 1/2 cup mayonnaise 1 1/2 tsp Sugar 2 tbsp Parmesan cheese 1 tbsp white vinegar 1 tsp lemon juice 1/2 tsp Salt 1/2 tsp red pepper flakes 1/4 tsp Basil 1/4 tsp marjoram 1/4 tsp thyme 1/8 tsp Black Pepper   INSTRUCTIONS Whisk all ingredients together in a bowl. Serve as a dipping sauce with chicken. If using as a salad dressing, thin with milk until desired consistency is reached.   VIEW RECIPE SOURCE   CRISPY BAKED CHICKEN WINGS   INGREDIENTS 3 pounds chicken wings or drumettes 1/2 cup flour 1 teaspoon salt 2 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon pepper 2 tablespoon baking powder Bottled Cayenne Hot Sauce (like Frank's Red Hot) Butter (not margarine)   INSTRUCTIONS Preheat oven to 450 degrees. Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry. In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture. Prepare a large cookie sheet by covering with foil and spraying with cooking spray. Arrange chicken on the cookie sheet, at least an inch apart. Bake for 30-35 minutes, turning once after about 20 minutes. While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco. Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat. Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.   VIEW RECIPE SOURCE

GARLIC PARMESAN DIPPING SAUCE/ DRESSING

 

INGREDIENTS

4 tsp garlic minced

1 tsp olive oil

1/2 cup mayonnaise

1 1/2 tsp Sugar

2 tbsp Parmesan cheese

1 tbsp white vinegar

1 tsp lemon juice

1/2 tsp Salt

1/2 tsp red pepper flakes

1/4 tsp Basil

1/4 tsp marjoram

1/4 tsp thyme

1/8 tsp Black Pepper

 

INSTRUCTIONS

Whisk all ingredients together in a bowl. Serve as a dipping sauce with chicken.

If using as a salad dressing, thin with milk until desired consistency is reached.

 

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CRISPY BAKED CHICKEN WINGS

 

INGREDIENTS

3 pounds chicken wings or drumettes

1/2 cup flour

1 teaspoon salt

2 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon pepper

2 tablespoon baking powder

Bottled Cayenne Hot Sauce (like Frank's Red Hot)

Butter (not margarine)

 

INSTRUCTIONS

Preheat oven to 450 degrees.

Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness. Pat chicken dry.

In a large bowl, whisk together flour and seasonings. Add chicken and coat with the flour mixture.

Prepare a large cookie sheet by covering with foil and spraying with cooking spray.

Arrange chicken on the cookie sheet, at least an inch apart.

Bake for 30-35 minutes, turning once after about 20 minutes.

While the chicken is cooking, make the sauce. Add about a 1/2 cup of the bottled Cayenne hot sauce and a stick of butter to a small saucepan. Heat on low and stir until butter is melted and sauce begins to bubble. Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.

Transfer baked chicken wings into a large bowl. Pour the sauce over the crispy baked chicken wings and toss to coat.

Serve with celery and carrot sticks and a side of ranch or blue cheese dressing for dipping.

 

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Vegetables to Plant in August for a Fall Harvest

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


August is here and summer will be coming to an end soon, so now is the time to plant the following Fall vegetables: beets, broccoli, cabbage, carrots, cauliflower, collard greens, lettuce, mustard greens, onions, radishes, spinach, sweet peas, turnip greens, and turnips. To ensure an amazing fall harvest of these vegetables, we recommend using Daddy Pete’s Potting Mix or Daddy Pete’s Raised Bed Mix for planting.  If you are amending your existing soil for planting these August items, we recommend using Daddy Pete’s Cow Manure as an excellent soil amendment.

AUGUST VEGETABLES

  • Beets
  • Broccoli
  • Cabbage
  • Carrots
  • Cauliflower
  • Collard Greens
  • Lettuce
  • Mustard Greens
  • Onion
  • Radishes
  • Spinach
  • Sweet Peas
  • Turnip Greens
  • Turnips
BEET, CARROT & APPLE SALAD RECIPE   INGREDIENTS 2 large RAW beets (about 1 lb), peeled and roughly chopped 2 large carrots (about 8 oz), roughly chopped 2 granny smith apples, cored and roughly chopped* Zest & juice of 2 lemons (~1/4 cup) 1 tbsp mild-tasting olive oil or avocado oil 3/4 tsp sea salt 1/2 tsp black pepper 1/2 tbsp raw honey, optional (omit for Whole30)   INSTRUCTIONS Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl. Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad. Add the olive oil, salt, pepper, and honey (optional). Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job. Keeps in the fridge for up to 3 days.   VIEW RECIPE SOURCE

BEET, CARROT & APPLE SALAD RECIPE

 

INGREDIENTS

2 large RAW beets (about 1 lb), peeled and roughly chopped

2 large carrots (about 8 oz), roughly chopped

2 granny smith apples, cored and roughly chopped*

Zest & juice of 2 lemons (~1/4 cup)

1 tbsp mild-tasting olive oil or avocado oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp raw honey, optional (omit for Whole30)

 

INSTRUCTIONS

Shred the beets, carrots, and apples. I used a food processor fitted with a shredding blade, but you can also use a box grater. Works the same, but it’ll just take longer. Place the shredded beets, carrots, and apples into a very large bowl.

Zest the lemons, and add it to the bowl. I used a microplane. Cut the lemons open and squeeze out the juice into the bowl. Be sure you don’t put any seeds into the salad.

Add the olive oil, salt, pepper, and honey (optional).

Toss the salad well until everything is evenly combined. I use my hands because they’re the best tool for the job.

Keeps in the fridge for up to 3 days.

 

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CROCK POT STUFFED CABBAGE ROLLS   INGREDIENTS For the cabbage rolls 12 cabbage leaves + leftover 1 egg, beaten 1/4 cup water, broth or tomato sauce 1?4 cup finely chopped onion 1 tsp. garlic powder 1/4 tsp. black pepper 1 1/4 tsp. salt 1/2 tsp. sugar 1/2 lb ground beef 1/2 lb ground pork 1 cup uncooked rice For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways) 1 (15 ounce) can tomato sauce 2 teaspoon Worcestershire sauce 1 teaspoon paprika 1 can tomato soup   INSTRUCTIONS Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll) In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion. Stir in egg and combine well. Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl. Use the left over cabbage to cover the bottom of the slow cooker. Place 1/3 cup meat mixture in center of leaf and roll up like a burrito. Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either. Mix all sauce ingredients together and pour over rolls. Cover and cook on low 7-9 hours, or on high for 4 to 5 hours. Let cool 15 minutes before serving. Garnish with chopped fresh parsley, and drizzle with tomato sauce. * You can cook the rice prior to adding it to the meat mixture, if desired (just follow the rice manufacturer's directions for cooking), but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.   VIEW RECIPE SOURCE

CROCK POT STUFFED CABBAGE ROLLS

 

INGREDIENTS

For the cabbage rolls

12 cabbage leaves + leftover

1 egg, beaten

1/4 cup water, broth or tomato sauce

1?4 cup finely chopped onion

1 tsp. garlic powder

1/4 tsp. black pepper

1 1/4 tsp. salt

1/2 tsp. sugar

1/2 lb ground beef

1/2 lb ground pork

1 cup uncooked rice

For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)

1 (15 ounce) can tomato sauce

2 teaspoon Worcestershire sauce

1 teaspoon paprika

1 can tomato soup

 

INSTRUCTIONS

Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water.

Boil about 2 minutes. Peel off the softened leaves.

Place remaining head back in the boiling water and repeat until all of the leaves are removed.

Remove any tough stems from cooked leaves.

(You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)

In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion.

Stir in egg and combine well.

Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl.

Use the left over cabbage to cover the bottom of the slow cooker.

Place 1/3 cup meat mixture in center of leaf and roll up like a burrito.

Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.

Mix all sauce ingredients together and pour over rolls.

Cover and cook on low 7-9 hours, or on high for 4 to 5 hours.

Let cool 15 minutes before serving.

Garnish with chopped fresh parsley, and drizzle with tomato sauce.

* You can cook the rice prior to adding it to the meat mixture,

if desired (just follow the rice manufacturer's directions for cooking),

but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.

 

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BASIC CAULIFLOWER FRITTERS   INGREDIENTS 5 cups chopped cauliflower florets 2 eggs 1/2 cup all purpose flour 1/2 tsp baking powder  salt and pepper to taste  vegetable oil for frying   INSTRUCTIONS Place the cauliflower into the food processor and process until finely minced. Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.) Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference. Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side. Serve the fritters with sour cream or your favorite sauce.   VIEW RECIPE SOURCE

BASIC CAULIFLOWER FRITTERS

 

INGREDIENTS

5 cups chopped cauliflower florets

2 eggs

1/2 cup all purpose flour

1/2 tsp baking powder

 salt and pepper to taste

 vegetable oil for frying

 

INSTRUCTIONS

Place the cauliflower into the food processor and process until finely minced.

Transfer the cauliflower into a large mixing bowl and add the rest of the ingredients, excluding the vegetable oil. Mix everything well. (You should have a nice, paste-like mixture. If the mixture looks a little too soft and moist – add some more flour.)

Using an ice-cream scoop as a measure, form small, 1/3 inch-thick patties. You can make them smaller or larger depending on your personal preference.

Fry the patties on medium heat, in a small amount of vegetable oil for about 2 minutes per side.

Serve the fritters with sour cream or your favorite sauce.

 

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CLASSIC SEVEN LAYER SALAD RECIPE   INGREDIENTS Salad ½ head Iceberg Lettuce - cut into small pieces 4 Eggs - hard boiled and sliced 1 package (12 oz) Bacon - cooked and cut into small pieces (cook bacon in the oven) 4 small Tomatoes - chopped 6 Green Onions - tops sliced thinly 2 cups mild cheddar cheese - grated 1 cup Frozen Peas - thawed Dressing ½ cup Mayonnaise ½ cup Sour Cream 1 tablespoon sugar, to taste   INSTRUCTIONS Clean and cut all ingredients Mix dressing and set aside Layer ingredients in order listed Top with dressing Garnish with additional cheese and peas if desired Place in refrigerator to chill completely - about 2-4 hours before serving Cover leftovers and place in refrigerator   VIEW RECIPE SOURCE

CLASSIC SEVEN LAYER SALAD RECIPE

 

INGREDIENTS

Salad

½ head Iceberg Lettuce - cut into small pieces

4 Eggs - hard boiled and sliced

1 package (12 oz) Bacon - cooked and cut into small pieces (cook bacon in the oven)

4 small Tomatoes - chopped

6 Green Onions - tops sliced thinly

2 cups mild cheddar cheese - grated

1 cup Frozen Peas - thawed

Dressing

½ cup Mayonnaise

½ cup Sour Cream

1 tablespoon sugar, to taste

 

INSTRUCTIONS

Clean and cut all ingredients

Mix dressing and set aside

Layer ingredients in order listed

Top with dressing

Garnish with additional cheese and peas if desired

Place in refrigerator to chill completely - about 2-4 hours before serving

Cover leftovers and place in refrigerator

 

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CHEDDAR AND RITZ CRACKER VIDALIA ONION PIE   INGREDIENTS 1 cup Ritz cracker crumbs, (I used vegetable flavored Ritz crackers) 1/2 stick butter, melted 2 cups Vidalia onions, thinly sliced 2 tablespoons butter 2 eggs 3/4 cup milk 3/4 teaspoon salt dash of pepper 1/3 cup shredded sharp cheddar cheese 1/4 teaspoon smokey paprika   INSTRUCTIONS Mix Ritz crackers and melted butter. Press into an 8 inch pie plate. Saute Vidalia onions in 2 tablespoons butter until clear, but not brown. Spoon into pie crust. Beat eggs with milk, salt, and pepper, pour over onions. Sprinkle with cheese and paprika. Bake at 350º for 30 minutes or until firm in the center.   VIEW RECIPE SOURCE

CHEDDAR AND RITZ CRACKER VIDALIA ONION PIE

 

INGREDIENTS

1 cup Ritz cracker crumbs, (I used vegetable flavored Ritz crackers)

1/2 stick butter, melted

2 cups Vidalia onions, thinly sliced

2 tablespoons butter

2 eggs

3/4 cup milk

3/4 teaspoon salt

dash of pepper

1/3 cup shredded sharp cheddar cheese

1/4 teaspoon smokey paprika

 

INSTRUCTIONS

Mix Ritz crackers and melted butter.

Press into an 8 inch pie plate.

Saute Vidalia onions in 2 tablespoons butter until clear, but not brown.

Spoon into pie crust.

Beat eggs with milk, salt, and pepper, pour over onions.

Sprinkle with cheese and paprika.

Bake at 350º for 30 minutes or until firm in the center.

 

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SPINACH ARTICHOKE CRUSTLESS QUICHE   INGREDIENTS 6 large eggs ½ cup sour cream ½ cup heavy whipping cream Salt Fresh cracked black pepper 6 oz fresh spinach 6-7 oz baby artichoke hearts (drained and chopped) 3 garlic cloves 1½ cups shredded Mozzarella cheese   INSTRUCTIONS Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.) Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth. Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down. Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes. Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese. Transfer the egg mixture into the prepared baking dish. Sprinkle remaining shredded cheese over the top. Bake for 40-45 minutes.   VIEW RECIPE SOURCE

SPINACH ARTICHOKE CRUSTLESS QUICHE

 

INGREDIENTS

6 large eggs

½ cup sour cream

½ cup heavy whipping cream

Salt

Fresh cracked black pepper

6 oz fresh spinach

6-7 oz baby artichoke hearts (drained and chopped)

3 garlic cloves

1½ cups shredded Mozzarella cheese

 

INSTRUCTIONS

Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)

Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.

Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.

Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.

Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.

Transfer the egg mixture into the prepared baking dish.

Sprinkle remaining shredded cheese over the top.

Bake for 40-45 minutes.

 

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SPICY SKILLET TURNIP GREENS RECIPE   INGREDIENTS 1 tablespoon olive oil 1 medium onion, cut into wedges 1 pound turnip greens, cleaned and chopped ¼ cup water pinch brown sugar ⅛ teaspoon red pepper flakes (adjust to preference)   INSTRUCTIONS Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.   VIEW RECIPE SOURCE

SPICY SKILLET TURNIP GREENS RECIPE

 

INGREDIENTS

1 tablespoon olive oil

1 medium onion, cut into wedges

1 pound turnip greens, cleaned and chopped

¼ cup water

pinch brown sugar

⅛ teaspoon red pepper flakes (adjust to preference)

 

INSTRUCTIONS

Drizzle olive oil into skillet over medium heat.

Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.

Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

 

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BROCCOLI CASSEROLE FROM SCRATCH   INGREDIENTS 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups) 6 tbsp. butter, divided 1 cup finely chopped button mushrooms ¼ cup flour 1 cup milk (whole or 2% preferred) ½ cup half-n-half ½ tsp. salt ¼ tsp. freshly ground black pepper ½ cup Greek yogurt 1 cup finely chopped yellow onion 1 egg, lightly beaten 1 ½ cups grated cheddar cheese, divided 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided   INSTRUCTIONS Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt. Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole. Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving. *To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.   VIEW RECIPE SOURCE

BROCCOLI CASSEROLE FROM SCRATCH

 

INGREDIENTS

2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)

6 tbsp. butter, divided

1 cup finely chopped button mushrooms

¼ cup flour

1 cup milk (whole or 2% preferred)

½ cup half-n-half

½ tsp. salt

¼ tsp. freshly ground black pepper

½ cup Greek yogurt

1 cup finely chopped yellow onion

1 egg, lightly beaten

1 ½ cups grated cheddar cheese, divided

1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.

Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.

Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.

In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.

Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.

Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.

Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.

*To make homemade breadcrumbs:
Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and place in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.

 

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CARROT CAKE OATMEAL COOKIES   INGREDIENTS 1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor) ¾ cup whole wheat flour 1 ½ tsp baking powder 1-1 ½ tsp ground cinnamon (to taste) Dash of salt 2 tablespoons coconut oil-melted and cooled 1 egg 1 teaspoon vanilla ½ cup honey 1 cup grated carrots   INSTRUCTIONS Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside. In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine. Stir in dry ingredients mixture, then fold in carrots. Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely. Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside. Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.   VIEW RECIPE SOURCE

CARROT CAKE OATMEAL COOKIES

 

INGREDIENTS

1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor)

¾ cup whole wheat flour

1 ½ tsp baking powder

1-1 ½ tsp ground cinnamon (to taste)

Dash of salt

2 tablespoons coconut oil-melted and cooled

1 egg

1 teaspoon vanilla

½ cup honey

1 cup grated carrots

 

INSTRUCTIONS

Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.

In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.

Stir in dry ingredients mixture, then fold in carrots.

Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.

Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.

Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.

Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.

 

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VEGETARIAN COLLARD GREENS SOUP   INGREDIENTS 1 Tbs olive oil 2 tsp smoked paprika 1 tsp chili powder 1 tsp cumin pinch red pepper flakes 1 onion, chopped 3 large carrots, sliced 3 stalks celery, chopped 10 c water 15 oz. can no salt added diced tomatoes 6 oz. can no salt added tomato paste 2 Tbs lower sodium tamari or soy sauce 2 Tbs lemon juice 1 Tbs salt-free herb seasoning 1 Tbs agave or your favorite sweetener 1 tsp roasted garlic granules 1/2 tsp salt fresh black pepper to taste 1 c dried lentils 6 c packed collard greens, stems removed 1/4 c quinoa   INSTRUCTIONS Prep the veggies and greens. Add the oil to a large, lidded cooking pot. Add the paprika, chili powder, cumin and red pepper flakes. Raise the heat to medium. Add the onion, carrots and celery. Saute about 10 minutes. Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, agave, garlic granules, salt, pepper and lentils. Stir to combine. Stir in the collard greens. Raise the heat to medium high. Bring to a boil. Cover and turn the heat down to a simmer. Simmer for 30 minutes, stirring occasionally. Stir in the quinoa. Simmer for 15-20 minutes.   VIEW RECIPE SOURCE

VEGETARIAN COLLARD GREENS SOUP

 

INGREDIENTS

1 Tbs olive oil

2 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

pinch red pepper flakes

1 onion, chopped

3 large carrots, sliced

3 stalks celery, chopped

10 c water

15 oz. can no salt added diced tomatoes

6 oz. can no salt added tomato paste

2 Tbs lower sodium tamari or soy sauce

2 Tbs lemon juice

1 Tbs salt-free herb seasoning

1 Tbs agave or your favorite sweetener

1 tsp roasted garlic granules

1/2 tsp salt

fresh black pepper to taste

1 c dried lentils

6 c packed collard greens, stems removed

1/4 c quinoa

 

INSTRUCTIONS

Prep the veggies and greens.

Add the oil to a large, lidded cooking pot.

Add the paprika, chili powder, cumin and red pepper flakes.

Raise the heat to medium.

Add the onion, carrots and celery. Saute about 10 minutes.

Add the water, tomatoes, paste, tamari or soy sauce, lemon juice, herb seasoning, agave, garlic granules, salt, pepper and lentils. Stir to combine.

Stir in the collard greens.

Raise the heat to medium high. Bring to a boil.

Cover and turn the heat down to a simmer.

Simmer for 30 minutes, stirring occasionally.

Stir in the quinoa.

Simmer for 15-20 minutes.

 

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QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS   INGREDIENTS 1 tablespoon vegetable or peanut oil 1 teaspoon toasted sesame oil, more for drizzling 3 garlic cloves, minced 1 1-inch-thick slice peeled fresh ginger root, minced 2 small bunches mustard greens, cleaned, stemmed and torn into pieces 1 tablespoon soy sauce, more for drizzling 2 flounder fillets, 12 ounces each  Kosher salt and freshly ground black pepper   INSTRUCTIONS Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer. Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired. VIEW RECIPE SOURCE

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS

 

INGREDIENTS

1 tablespoon vegetable or peanut oil

1 teaspoon toasted sesame oil, more for drizzling

3 garlic cloves, minced

1 1-inch-thick slice peeled fresh ginger root, minced

2 small bunches mustard greens, cleaned, stemmed and torn into pieces

1 tablespoon soy sauce, more for drizzling

2 flounder fillets, 12 ounces each

 Kosher salt and freshly ground black pepper

 

INSTRUCTIONS

Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.

Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.

Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

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CABBAGE, APPLE AND RADISH COLE SLAW   INGREDIENTS 5 cups shredded cabbage, red or green 1 cup Granny Smith apple, cut into matchstick pieces 3/4 cup radish, cut into matchstick pieces 2 tbsp white onion, very finely diced Dressing 5 cups shredded cabbage, red or green 1 cup Granny Smith apple, cut into matchstick pieces 3/4 cup radish, cut into matchstick pieces 2 tbsp white onion, very finely diced   INSTRUCTIONS Combine cabbage, apple, radish and onion in large mixing bowl. In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined. Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.   VIEW RECIPE SOURCE

CABBAGE, APPLE AND RADISH COLE SLAW

 

INGREDIENTS

5 cups shredded cabbage, red or green

1 cup Granny Smith apple, cut into matchstick pieces

3/4 cup radish, cut into matchstick pieces

2 tbsp white onion, very finely diced

Dressing

5 cups shredded cabbage, red or green

1 cup Granny Smith apple, cut into matchstick pieces

3/4 cup radish, cut into matchstick pieces

2 tbsp white onion, very finely diced

 

INSTRUCTIONS

Combine cabbage, apple, radish and onion in large mixing bowl.

In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.

Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.

 

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DILL PEA AND CUCUMBER SALAD   INGREDIENTS 2 Teaspoons Salt, or to taste Fresh Black Pepper 2 Cups Fresh Peas 2 Cups Grape Tomatoes, halved 1 English Cucumber, sliced ⅓ Cup Olive Oil 2 Teaspoons Apple Cider Vinegar 2 Teaspoons Balsamic Vinegar 2 Teaspoons Garlic, minced 2 Teaspoons Sugar 2 Teaspoons Fresh dill, chopped 1 Dash Red Pepper Flakes   INSTRUCTIONS In a bowl, add the peas, cucumbers and tomatoes. Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes. In a small bowl, whisk together the oil, vinegars and garlic. Add the sugar and whisk to combine. Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.   VIEW RECIPE SOURCE

DILL PEA AND CUCUMBER SALAD

 

INGREDIENTS

2 Teaspoons Salt, or to taste

Fresh Black Pepper

2 Cups Fresh Peas

2 Cups Grape Tomatoes, halved

1 English Cucumber, sliced

⅓ Cup Olive Oil

2 Teaspoons Apple Cider Vinegar

2 Teaspoons Balsamic Vinegar

2 Teaspoons Garlic, minced

2 Teaspoons Sugar

2 Teaspoons Fresh dill, chopped

1 Dash Red Pepper Flakes

 

INSTRUCTIONS

In a bowl, add the peas, cucumbers and tomatoes. Sprinkle with the salt and pepper and let sit in the fridge for 20 minutes.

In a small bowl, whisk together the oil, vinegars and garlic. Add the sugar and whisk to combine. Pour everything over the veggies and sprinkle with dill and pepper flakes. Serve immediately or cover and serve within the hour. The cucumbers will start to pickle if you wait too long.

 

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TURNIPS AU GRATIN   INGREDIENTS 1 1/2 cups heavy cream 2 Tbsp unsalted butter 1 Tbsp garlic, minced 2 tsp thyme leaves 1 tsp kosher salt 1/8 tsp pepper 2 lbs turnips, about 4–5 medium 1 cup Parmesan cheese, grated 1 cup Gruyere cheese, or Monterey Jack, shredded   INSTRUCTIONS Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray. Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into 1/8" thick slices and set aside. Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients. Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.   VIEW RECIPE SOURCE

TURNIPS AU GRATIN

 

INGREDIENTS

1 1/2 cups heavy cream

2 Tbsp unsalted butter

1 Tbsp garlic, minced

2 tsp thyme leaves

1 tsp kosher salt

1/8 tsp pepper

2 lbs turnips, about 4–5 medium

1 cup Parmesan cheese, grated

1 cup Gruyere cheese, or Monterey Jack, shredded

 

INSTRUCTIONS

Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray.

Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into 1/8" thick slices and set aside.

Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients.

Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.

 

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Vegetables to Plant or Replant in July

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


July is still an excellent month for starting a new garden or raised bed, or for replanting vegetables in your existing garden or raised beds.  During the month of July, you can plant the following vegetables for the first time or you can replant them for a later harvest: bell peppers, corn, green beans, hot peppers, okra, pumpkin, squash, sweet potatoes, and tomatoes.  To plant or replant these items during July, we recommend using our Daddy Pete’s Cow Manure, Daddy Pete’s Kickin’ Chickin, Daddy Pete’s Lawn & Garden, or Daddy Pete’s Mushroom Compost mixed in with your existing soil.

July is also a good month for fertilizing your lawn with Daddy Pete’s Barnyard Fertilizer.  This is our new pelleted lawn and garden fertilizer that consists of Daddy Pete’s Composted Cow Manure and Daddy Pete’s Composted Chicken Manure, and it can be applied all 4 seasons of the year.  This all-natural fertilizer adds organic matter to your lawn and garden, and it will not burn your lawn during the summer months.

JULY VEGETABLES

  • Pumpkin
  • Squash
  • Sweet Potatoes
  • Tomatoes
  • Bell Peppers
  • Corn
  • Green Beans
  • Hot Peppers
  • Okra
BAKED BELL PEPPER TACOS   INGREDIENTS 4 large bell peppers 3-4 cups taco filling (see below) 3/4 cup shredded cheese, extra as desired 3/4 cup chopped tomato 3/4 cup chopped lettuce Cilantro and lime, as a tasty edible garnish FEISTY FILLING OPTIONS: a. 1lb ground beef, chicken, or turkey - seasoned your favorite way and browned on the stove-top! I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sacue for a kick! You can also make your protein option in advance and keep in the fridge for 2-3 days or freezer for emergency taco night filling. This also works with my lentil-veggie taco filling too! b. 3-4 cups Lentil Veggie Taco Filling c. 3-4 cups Seasoned tofu (like chipotle-style sofritos) d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies TASTY TOPPINGS (choose your favorites) shredded cheddar or pepper jack cheese sour cream or plain Greek yogurt fresh cilantro sliced jalapeños fresh or leftover grilled/roasted/sautéed veggies fresh chopped avocado guacamole pico de gallo salsa verde salsa lime wedges, for a burst of citrus Looking for extra crunch? Try crumbling a few tortilla chips on top of your bell peppers or serve them with a side of chips and salsa!   INSTRUCTIONS Pre-heat oven to 400 degrees F. Choose your protein option(s) from the above list and cook via preferred method. Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc... Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers. Fill each pepper to the brim with your taco filling of choice (see above for tasty options; I made mine t-rex this time around) and top with cheese. Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!   VIEW RECIPE SOURCE

BAKED BELL PEPPER TACOS

 

INGREDIENTS

4 large bell peppers
3-4 cups taco filling (see below)
3/4 cup shredded cheese, extra as desired
3/4 cup chopped tomato
3/4 cup chopped lettuce
Cilantro and lime, as a tasty edible garnish

FEISTY FILLING OPTIONS:
a. 1lb ground beef, chicken, or turkey - seasoned your favorite way and browned on the stove-top! I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sacue for a kick! You can also make your protein option in advance and keep in the fridge for 2-3 days or freezer for emergency taco night filling. This also works with my lentil-veggie taco filling too!

b. 3-4 cups Lentil Veggie Taco Filling

c. 3-4 cups Seasoned tofu (like chipotle-style sofritos)

d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies

TASTY TOPPINGS (choose your favorites)

shredded cheddar or pepper jack cheese
sour cream or plain Greek yogurt
fresh cilantro
sliced jalapeños
fresh or leftover grilled/roasted/sautéed veggies
fresh chopped avocado
guacamole
pico de gallo
salsa verde
salsa
lime wedges, for a burst of citrus

Looking for extra crunch? Try crumbling a few tortilla chips on top of your bell peppers or serve them with a side of chips and salsa!

 

INSTRUCTIONS

Pre-heat oven to 400 degrees F. Choose your protein option(s) from the above list and cook via preferred method.

Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc...

Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.

Fill each pepper to the brim with your taco filling of choice (see above for tasty options; I made mine t-rex this time around) and top with cheese.

Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!

 

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GREEN BEAN, TOMATO, ONION, AND BASIL SUMMER SALAD   INGREDIENTS 1 lb. thin French-style green beans or fresh garden beans 1/2 small sweet onion, cut into thin slivers 2 cups cherry tomatoes, cut in half generous amount thinly-sliced fresh basil (We used about 1/3 cup, but next time I'd use more if I had plenty of basil in the garden.) salt and fresh-ground black pepper to taste Dressing Ingredients: 3 T extra-virgin olive oil (Use an oil with good flavor.) 2 T fresh-squeezed lemon juice 2 tsp. finely minced fresh garlic 1/2 tsp. dried oregano 1/2 tsp. sea salt   INSTRUCTIONS Start water boiling in a vegetable steamer or pot with a steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long. (I do this by gathering an handful of beans that are standing up straight and letting them fall down on to the cutting board, so the ends are even. Trim that end and then turn them over and do the same thing with the other end.)  When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. (Some beans are tougher than others, so I might test one for doneness after 5 minutes to see what you think.) Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink. While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing. Wash fresh basil leaves and spin dry in a salad spinner (or dry with paper towels), then cut the basil into thin strips.  Remove drained beans from the colander into a bowl large enough to toss ingredients together. Add the cherry tomatoes and onions and toss ingredients together. Toss with desired amount of dressing and then gently mix in the sliced basil. Season salad to taste with salt and fresh-ground black pepper and serve. This is best when it's freshly made, but it wasn't bad at all when it had been in the fridge overnight.   VIEW RECIPE SOURCE

GREEN BEAN, TOMATO, ONION, AND BASIL SUMMER SALAD

 

INGREDIENTS
1 lb. thin French-style green beans or fresh garden beans
1/2 small sweet onion, cut into thin slivers
2 cups cherry tomatoes, cut in half
generous amount thinly-sliced fresh basil (We used about 1/3 cup, but next time I'd use more if I had plenty of basil in the garden.)
salt and fresh-ground black pepper to taste


Dressing Ingredients:
3 T extra-virgin olive oil (Use an oil with good flavor.)
2 T fresh-squeezed lemon juice
2 tsp. finely minced fresh garlic
1/2 tsp. dried oregano
1/2 tsp. sea salt

 

INSTRUCTIONS
Start water boiling in a vegetable steamer or pot with a steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long. (I do this by gathering an handful of beans that are standing up straight and letting them fall down on to the cutting board, so the ends are even. Trim that end and then turn them over and do the same thing with the other end.) 

When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. (Some beans are tougher than others, so I might test one for doneness after 5 minutes to see what you think.) Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink.

While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing. Wash fresh basil leaves and spin dry in a salad spinner (or dry with paper towels), then cut the basil into thin strips. 

Remove drained beans from the colander into a bowl large enough to toss ingredients together. Add the cherry tomatoes and onions and toss ingredients together. Toss with desired amount of dressing and then gently mix in the sliced basil. Season salad to taste with salt and fresh-ground black pepper and serve.

This is best when it's freshly made, but it wasn't bad at all when it had been in the fridge overnight.

 

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CARAMELIZED PUMPKIN AND GORGONZOLA SALAD   INGREDIENTS 1 (3 pound) pumpkin 2 tablespoons oil 2 tablespoons honey salt and pepper to taste 1 tablespoon butter 2 tablespoons sage (julienned) 4 cups salad greens such as baby arugula or baby spinach 1/4 cup balsamic vinaigrette 1/4 cup walnuts (toasted and coarsly chopped) 1/4 cup gorgonzola (crumbled)   INSTRUCTIONS Roast the pumpkin in a preheated 350F/180C oven on a baking sheet for 20 minutes. Cut the pumpkin in half, scoop out the seeds and cut each half into 4 wedges. Brush the wedges with oil, place them on their side on a baking sheet and roast for 15 minutes. Flip and repeat on the other side. Brush the pumpkin flesh with the honey and season with salt and pepper. Broil the wedges, flesh side up until it startes to caramelize, about 2-3 minutes. Melt the butter in a pan. Add the sage and fry until it is light and crispy then set it aside. Toss the salad greens in the vinaigrette and divide between 4 plates. Add 2 wedges of caramelized pumpkin to each plate and sprinkle with walnuts, gorgonzola and fried sage.   VIEW RECIPE SOURCE

CARAMELIZED PUMPKIN AND GORGONZOLA SALAD

 

INGREDIENTS

1 (3 pound) pumpkin
2 tablespoons oil
2 tablespoons honey
salt and pepper to taste
1 tablespoon butter
2 tablespoons sage (julienned)
4 cups salad greens such as baby arugula or baby spinach
1/4 cup balsamic vinaigrette
1/4 cup walnuts (toasted and coarsly chopped)
1/4 cup gorgonzola (crumbled)

 

INSTRUCTIONS

Roast the pumpkin in a preheated 350F/180C oven on a baking sheet for 20 minutes.


Cut the pumpkin in half, scoop out the seeds and cut each half into 4 wedges.


Brush the wedges with oil, place them on their side on a baking sheet and roast for 15 minutes. Flip and repeat on the other side.
Brush the pumpkin flesh with the honey and season with salt and pepper.


Broil the wedges, flesh side up until it startes to caramelize, about 2-3 minutes.


Melt the butter in a pan.


Add the sage and fry until it is light and crispy then set it aside.


Toss the salad greens in the vinaigrette and divide between 4 plates.


Add 2 wedges of caramelized pumpkin to each plate and sprinkle with walnuts, gorgonzola and fried sage.

 

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GROUND TURKEY SWEET POTATO SKILLET   INGREDIENTS 2 tbsp extra-virgin olive oil 1 lbs extra-lean ground turkey 1 tsp garlic clove, minced ½ cup onions, diced ½ cup yellow pepper, diced 1 ½ cup sweet potato, diced Salt and freshly ground black pepper A pinch of red chili flakes ½ cup shredded mozzarella cheese Fresh parsley for garnishing   INSTRUCTIONS In an iron cast skillet, heat olive oil over medium high heat. Add ground turkey and garlic.Use a wood spoon breaking up the turkey while it cooks.Stir occasionally and cook for about 7 minutes. Add onions and yellow peppers and cook until onions are gold brown. Add the sweet potato, chili pepper, salt and pepper. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato. While the sweet potato is cooking pre-heat the oven to 400 degrees. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below). When the cheese melts, remove from the oven and garnish with parsley. * You can just put the lid on the skillet for 5 minutes. The cheese will melt. **You can keep this recipe in the fridge for up 6 days. For this recipe I used ground turkey that is 85% more lean and has 15% less fat than beef.   VIEW RECIPE SOURCE

GROUND TURKEY SWEET POTATO SKILLET

 

INGREDIENTS
2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp garlic clove, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and freshly ground black pepper
A pinch of red chili flakes
½ cup shredded mozzarella cheese
Fresh parsley for garnishing

 

INSTRUCTIONS
In an iron cast skillet, heat olive oil over medium high heat.


Add ground turkey and garlic.Use a wood spoon breaking up the turkey while it cooks.Stir occasionally and cook for about 7 minutes.


Add onions and yellow peppers and cook until onions are gold brown.
Add the sweet potato, chili pepper, salt and pepper.


Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato.
While the sweet potato is cooking pre-heat the oven to 400 degrees.


When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese* (see note below).


When the cheese melts, remove from the oven and garnish with parsley.


* You can just put the lid on the skillet for 5 minutes. The cheese will melt.


**You can keep this recipe in the fridge for up 6 days.


For this recipe I used ground turkey that is 85% more lean and has 15% less fat than beef.

 

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FRESH CORN SALSA   INGREDIENTS 2 c. corn kernels, fresh or frozen ½ c. purple onion, diced ½ c. red pepper, diced 1-2 jalapeños, seeded and minced ½ c. cilantro, chopped 4 tsp. lime juice 1 tsp. kosher salt   INSTRUCTIONS Saute corn over medium-high heat until kernels begin to char. Set aside to cool. In a medium bowl, combine onion, red pepper, jalapeno, cilantro, lime juice, and salt. Add sautéed corn and stir to combine.   VIEW RECIPE SOURCE

FRESH CORN SALSA

 

INGREDIENTS
2 c. corn kernels, fresh or frozen
½ c. purple onion, diced
½ c. red pepper, diced
1-2 jalapeños, seeded and minced
½ c. cilantro, chopped
4 tsp. lime juice
1 tsp. kosher salt

 

INSTRUCTIONS

Saute corn over medium-high heat until kernels begin to char. Set aside to cool.

In a medium bowl, combine onion, red pepper, jalapeno, cilantro, lime juice, and salt.

Add sautéed corn and stir to combine.

 

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REFRIGERATOR PICKLED HOT PEPPERS INGREDIENTS 2 quarts of water 1 cup white vinegar ½ cup pickling salt 2 to 3 pounds of hot peppers 3 cloves garlic INSTRUCTIONS Wash 3 quart jars and the lids - set aside. Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer. Wash and dry the peppers, and cut however you like - smaller slices means more will fit into the jars, but they look nice just cut in half the long way. Peel the garlic cloves. Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces. Carefully pour in the brine, making sure that the peppers are completely covered. Screw on the lids, and leave at room temperature for 2 or 3 days and then store in the refrigerator. They can be eaten fairly quickly, but are best after sitting a least a month. They will keep for several months in the fridge.   VIEW RECIPE SOURCE

REFRIGERATOR PICKLED HOT PEPPERS

INGREDIENTS
2 quarts of water
1 cup white vinegar
½ cup pickling salt
2 to 3 pounds of hot peppers
3 cloves garlic

INSTRUCTIONS
Wash 3 quart jars and the lids - set aside.
Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer.


Wash and dry the peppers, and cut however you like - smaller slices means more will fit into the jars, but they look nice just cut in half the long way.


Peel the garlic cloves.


Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces.


Carefully pour in the brine, making sure that the peppers are completely covered.
Screw on the lids, and leave at room temperature for 2 or 3 days and then store in the refrigerator. They can be eaten fairly quickly, but are best after sitting a least a month. They will keep for several months in the fridge.

 

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BACON WRAPPED OKRA POPPERS   INGREDIENTS 1 pound fresh okra ½ cup cooked shrimp, chopped 4 oz cream cheese, softened ½ cup monterey jack cheese, shredded ½ teaspoon cajun seasoning 1 pound Farmland bacon   INSTRUCTIONS Preheat oven to 425º F. Mix the shrimp, cheeses and cajun seasoning in a small bowl and set aside. Carefully cut each okra lengthwise down one side creating a pocket (do not cut through to the opposite side). Gently spread the pocket and stuff with the shrimp/cheese mixture - mounding on top of the okra. Cut the Farmland bacon package in half. Wrap each stuffed okra with a half strip of Farmland bacon - covering the filling and then place on a baking sheet. Bake in a 425º F oven for 20 - 25 minutes until the bacon is browned and cooked.   VIEW RECIPE SOURCE

BACON WRAPPED OKRA POPPERS

 

INGREDIENTS
1 pound fresh okra
½ cup cooked shrimp, chopped
4 oz cream cheese, softened
½ cup monterey jack cheese, shredded
½ teaspoon cajun seasoning
1 pound Farmland bacon

 

INSTRUCTIONS

Preheat oven to 425º F.
Mix the shrimp, cheeses and cajun seasoning in a small bowl and set aside.


Carefully cut each okra lengthwise down one side creating a pocket (do not cut through to the opposite side).


Gently spread the pocket and stuff with the shrimp/cheese mixture - mounding on top of the okra.


Cut the Farmland bacon package in half.
Wrap each stuffed okra with a half strip of Farmland bacon - covering the filling and then place on a baking sheet.


Bake in a 425º F oven for 20 - 25 minutes until the bacon is browned and cooked.

 

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SQUASH FRITTERS   INGREDIENTS 1 lb yellow summer squash ½ medium sweet onion 1 cup all-purpose flour 1 egg ½ tsp sugar ½ tsp salt vegetable oil   INSTRUCTIONS Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water. Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes. Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.   VIEW RECIPE SOURCE

SQUASH FRITTERS

 

INGREDIENTS
1 lb yellow summer squash
½ medium sweet onion
1 cup all-purpose flour
1 egg
½ tsp sugar
½ tsp salt
vegetable oil

 

INSTRUCTIONS

Wash the squash then grate them on a box grater. You should end up with about 3 cups of grated squash. Grate the onion as well. Place the grated squash and onion in a mesh strainer and press to squeeze out some of the water.

Place the squash and onion in a large bowl, then add the flour, egg, sugar, and salt and mix until combined. Allow the mixture to sit for about 5 minutes.

Place a large skillet over medium-high heat and add enough oil to barely cover the bottom. Once the oil is hot, carefully place dollops (about 1 heaping tablespoon) of the batter into the skillet. Cook for 3 to 4 minutes or until golden brown. Carefully flip the fritters over and gently press them flat with the back side of a spatula. Cook another 3 to 4 minutes or until golden brown. Cook in batches, adding more oil if necessary, until all of the batter had been used. Drain on paper towels and eat immediately.

 

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ROASTED ITALIAN TOMATOES   INGREDIENTS 20 large roma tomatoes ⅓ cup olive oil 6 cloves of garlic, minced 1 white sweet large onion, diced 1 Tbsp. Italian seasoning 1 Tbsp. sugar Fresh sprigs of rosemary, thyme and oregano Kosher salt and pepper Parchment paper   INSTRUCTIONS Line a large rimmed cookie sheet with parchment paper and set aside. Preheat oven to 300F. Halve roma tomatoes and place in a large bowl. Add the olive oil, garlic, onion, Italian seasoning, and sugar and toss gently. Spread the tomatoes, cut side up, onto the prepared pan, spoon the onions up on top of the tomatoes. Generously salt and pepper and then top with the herbs but removing the stems and tearing up the leaves. Roast in the oven for 1 hour. Turn the temperature up to 425F and roast for another 15-20 min. until slightly charred. Eat them hot off the tray or let cool and blend for an amazing sauce.   VIEW RECIPE SOURCE

ROASTED ITALIAN TOMATOES

 

INGREDIENTS
20 large roma tomatoes
⅓ cup olive oil
6 cloves of garlic, minced
1 white sweet large onion, diced
1 Tbsp. Italian seasoning
1 Tbsp. sugar
Fresh sprigs of rosemary, thyme and oregano
Kosher salt and pepper
Parchment paper

 

INSTRUCTIONS
Line a large rimmed cookie sheet with parchment paper and set aside. Preheat oven to 300F. Halve roma tomatoes and place in a large bowl. Add the olive oil, garlic, onion, Italian seasoning, and sugar and toss gently. Spread the tomatoes, cut side up, onto the prepared pan, spoon the onions up on top of the tomatoes.

Generously salt and pepper and then top with the herbs but removing the stems and tearing up the leaves. Roast in the oven for 1 hour. Turn the temperature up to 425F and roast for another 15-20 min. until slightly charred. Eat them hot off the tray or let cool and blend for an amazing sauce.

 

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Plant Your Black-Eyed Peas, Pumpkins, & Sweet Potatoes in June!

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


With summer approaching, June is still a good time to start a new garden or to continue making changes to your existing garden or raised beds. It is not too late to plant the following fruits and vegetables that we listed in April and May: cantaloupe, honey dew melon, watermelon, corn, cucumbers, field peas, green beans, okra, peanuts, peppers, popcorn, squash, and tomatoes.  In addition to these items, the month of June is the ideal time to plant black-eyed peas, pumpkins, and sweet potatoes.  To plant these June fruits and vegetables, we recommend using Daddy Pete’s Cow Manure, Daddy Pete’s Kickin’ Chickin, or Daddy Pete’s Lawn & Garden Soil mixed in with your existing soil.

JUNE VEGETABLES

  • Black-Eyed Peas
  • Pumpkin
  • Sweet Potato
BLACK-EYED PEAS SALAD WITH ROASTED BUTTERNUT SQUASH AND GOAT CHEESE   INGREDIENTS Salad 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes 3 tablespoons olive oil Sea salt and fresh ground black pepper 2 cups fresh or frozen black-eyed peas 1 red bell pepper, cored, seeded and diced 1 jalapeno pepper, cored, seeded and diced 2 tablespoons chopped fresh marjoram 2 tablespoons chopped fresh flat-leaf parsley 2 ounces goat cheese, crumbled Sweet and Spicy Vinaigrette 1/3 cup apple cider vinegar 2 tablespoons honey grated zest and juice from one lemon 1 teaspoon crushed red pepper flakes sea salt and fresh ground black pepper to taste 1/4 cup extra virgin olive oil 1/4 cup canola or safflower oil   INSTRUCTIONS Preheat the oven to 400. Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork. Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water. Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify. Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.   VIEW RECIPE SOURCE

BLACK-EYED PEAS SALAD WITH ROASTED BUTTERNUT SQUASH AND

GOAT CHEESE

 

INGREDIENTS

Salad

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes

3 tablespoons olive oil

Sea salt and fresh ground black pepper

2 cups fresh or frozen black-eyed peas

1 red bell pepper, cored, seeded and diced

1 jalapeno pepper, cored, seeded and diced

2 tablespoons chopped fresh marjoram

2 tablespoons chopped fresh flat-leaf parsley

2 ounces goat cheese, crumbled

Sweet and Spicy Vinaigrette

1/3 cup apple cider vinegar

2 tablespoons honey

grated zest and juice from one lemon

1 teaspoon crushed red pepper flakes

sea salt and fresh ground black pepper to taste

1/4 cup extra virgin olive oil

1/4 cup canola or safflower oil

 

INSTRUCTIONS

Preheat the oven to 400.

Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork.

Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water.

Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify.

Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.

 

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HOW TO MAKE HOMEMADE PUMPKIN PUREE   INGREDIENTS 2 sugar/pie pumpkins   INSTRUCTIONS Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins). Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting. Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily. Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon. Place the insides into a blender or food processor. Puree until smooth. Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.   VIEW RECIPE SOURCE

HOW TO MAKE HOMEMADE PUMPKIN PUREE

 

INGREDIENTS

2 sugar/pie pumpkins

 

INSTRUCTIONS

Snap or cut off the stems and cut each pumpkin in half. Be careful when doing these steps! To make it a little safer, slice off the top or bottom of each pumpkin to create a flat and more stable surface to cut the pumpkins).

Scoop out the insides with a spoon or ice cream scoop and save the seeds for roasting.

Place the halves on a parchment-lined cookie sheet and bake at 350º for about an hour or until a fork slides through easily.

Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.

Place the insides into a blender or food processor. Puree until smooth.

Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.

 

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GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE   INGREDIENTS 4 medium sweet potatoes (or 3 large sweet potatoes)* A light spray of olive oil 3 tablespoons melted butter 4 cloves garlic, crushed 1 tablespoon fresh chopped parsley Kosher Salt and Black Pepper to taste 2 tablespoons Parmesan Cheese   INSTRUCTIONS Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces). Boil Method: Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well. Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands. Smash: Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed). Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray. Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted. To Serve: Season with a little extra salt and parsley, and serve immediately.   VIEW RECIPE SOURCE

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE

 

INGREDIENTS

4 medium sweet potatoes (or 3 large sweet potatoes)*

A light spray of olive oil

3 tablespoons melted butter

4 cloves garlic, crushed

1 tablespoon fresh chopped parsley

Kosher Salt and Black Pepper to taste

2 tablespoons Parmesan Cheese

 

INSTRUCTIONS

Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1½ - inch pieces).

Boil Method:

Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.

Roast Method:

Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.

Smash:

Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).

Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

To Serve:

Season with a little extra salt and parsley, and serve immediately.

 

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BLACK-EYED PEA HUMMUS WITH OLIVE OIL AND SUMAC   INGREDIENTS 2 cans (15 oz. can) black eyed peas, rinsed and drained (or use 3 cups cooked black-eyed peas) 2 tsp. garlic puree or minced garlic 6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon) 1/2 - 1 tsp. salt 2 T olive oil 1/2 tsp. ground cumin 3-6 T tahini (sesame seed paste), to taste water to thin hummus as needed (I used 2 T water) 2-3 T olive oil, for drizzling on hummus powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this whole wheat pita bread or veggie dippers for serving   INSTRUCTIONS Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.  Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute. Add the ground cumin and 3 T of tahini and process until it's combined.  Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  (I used the full 6 T of tahini, but I really like the taste of tahini.)   If the hummus seems too thick, add a few tablespoons of water and process.  (I added 2 tablespoons of water.)  Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)  Serve with whole wheat pita bread. Hummus will keep in the fridge for at least a week.    VIEW RECIPE SOURCE

BLACK-EYED PEA HUMMUS WITH OLIVE OIL AND SUMAC

 

INGREDIENTS

2 cans (15 oz. can) black eyed peas, rinsed and drained
(or use 3 cups cooked black-eyed peas)
2 tsp. garlic puree or minced garlic
6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon)
1/2 - 1 tsp. salt
2 T olive oil
1/2 tsp. ground cumin
3-6 T tahini (sesame seed paste), to taste
water to thin hummus as needed (I used 2 T water)
2-3 T olive oil, for drizzling on hummus
powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this whole wheat pita bread or veggie dippers for serving

 

INSTRUCTIONS

Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.  Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute.

Add the ground cumin and 3 T of tahini and process until it's combined.  Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  (I used the full 6 T of tahini, but I really like the taste of tahini.)  

If the hummus seems too thick, add a few tablespoons of water and process.  (I added 2 tablespoons of water.)  Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)  Serve with whole wheat pita bread.

Hummus will keep in the fridge for at least a week. 

 

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THE BEST PUMPKIN BREAD WITH BROWN BUTTER MAPLE ICING   INGREDIENTS ½ cup butter, softened (I used Land O Lakes) 1 cup dark brown sugar 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!) 2 eggs 1 & ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground cloves 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 & ½ cups all-purpose flour FOR GLAZE: ½ cup (1 stick) butter 1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny) 1-2 Tbsp maple syrup ¼ cup milk, optional if glaze is too thick   INSTRUCTIONS Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!   VIEW RECIPE SOURCE

THE BEST PUMPKIN BREAD WITH BROWN BUTTER MAPLE ICING

 

INGREDIENTS

½ cup butter, softened (I used Land O Lakes)

1 cup dark brown sugar

1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)

2 eggs

1 & ½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 & ½ cups all-purpose flour

FOR GLAZE:

½ cup (1 stick) butter

1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)

1-2 Tbsp maple syrup

¼ cup milk, optional if glaze is too thick

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.

Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.

Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.

While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.

Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

 

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BAKED SWEET POTATO BLACK BEAN VEGGIE BURGERS   INGREDIENTS 15 oz black beans, drained & rinsed ½ cup mashed sweet potato (about 1 small potato, roasted) ½ cup frozen or fresh corn 1 medium green bell pepper, diced 1 red pepper, diced ¼ cup old-fashioned oats ½ tsp garlic powder ½ tsp onion powder ¼ tsp pepper ½ tsp paprika 1 tsp Italian Seasoning 1 tsp cumin 1 tsp ground coriander ¾ tsp sea salt (or more to taste)   INSTRUCTIONS Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft. Finely dice peppers using a food processor. Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes). Turn off heat and add corn. Stir until combined. Set aside to cool. Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade. Process for about 15 second or until combined. Add oats and spices and process until combined. Transfer processed mixture to a medium bowl. Add cooled veggies and mix well. Taste and adjust seasonings if needed. Grease two large baking sheets. Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet. Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping). Bake at 400 degrees F. for 20 minutes. After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned. Remove from oven, let cool slightly and serve.   VIEW RECIPE SOURCE

BAKED SWEET POTATO BLACK BEAN VEGGIE BURGERS

 

INGREDIENTS

15 oz black beans, drained & rinsed

½ cup mashed sweet potato (about 1 small potato, roasted)

½ cup frozen or fresh corn

1 medium green bell pepper, diced

1 red pepper, diced

¼ cup old-fashioned oats

½ tsp garlic powder

½ tsp onion powder

¼ tsp pepper

½ tsp paprika

1 tsp Italian Seasoning

1 tsp cumin

1 tsp ground coriander

¾ tsp sea salt (or more to taste)

 

INSTRUCTIONS

Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft.

Finely dice peppers using a food processor.

Add peppers and olive oil to a non-stick skillet and sauté until soft (about 5 minutes).

Turn off heat and add corn. Stir until combined. Set aside to cool.

Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade.

Process for about 15 second or until combined.

Add oats and spices and process until combined.

Transfer processed mixture to a medium bowl.

Add cooled veggies and mix well. Taste and adjust seasonings if needed.

Grease two large baking sheets.

Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet.

Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping).

Bake at 400 degrees F. for 20 minutes.

After 20 minutes, spray the side facing up with cooking spray or spray oil. Very carefully flip and continue baking 15-20 minutes longer or until both sides are browned.

Remove from oven, let cool slightly and serve.

 

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What Vegetables to Plant During the Month of May

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


May has arrived and this month continues to be a great month to start a new garden or to continue working in your existing garden.  You can still plant all of the fruits and vegetables that we listed for you for April: cantaloupe, honey dew melon, watermelon, bell peppers, corn, cucumbers, green beans, hot peppers, lima beans, squash, tomatoes, and zucchini.  In addition to April’s items, you can now plant the following vegetables for May: crowder peas, eggplant, field peas, okra, peanuts, and popcorn.  To plant these items, we recommend using Daddy Pete’s Perennial Pleaser or you can use Daddy Pete’s Potting Mix.  If you are amending your existing garden, you can use Daddy Pete’s Cow Manure, Daddy Pete’s Kickin’ Chickin, or Daddy Pete’s Mushroom Compost.

Okra Planting Tip: If you soak your okra seeds in warm water the night before you plant them, more seeds tend to germinate.

MAY VEGETABLES

  • Okra
  • Peanuts
  • Popcorn
  • Crowder Peas
  • Eggplant
  • Field Peas
CROWDER PEAS WITH TOMATOES AND GREEN ONIONS   INGREDIENTS FOR THE CROWDER PEAS 2 cups crowder peas 4 cups chicken broth Fat of choice: 1 tablespoon bacon grease OR 1 oz. salt pork OR 1 tablespoon jarred ham base 1/4 teaspoon dried thyme Kosher salt and black pepper, to taste FOR THE SALAD Cooked crowder peas 1/2 cup tomatoes (heirloom if you can get them), chopped 1/4 cup green onions, thinly sliced (light green and green parts only) Kosher salt and black pepper, to taste Hot sauce, to taste (optional)   INSTRUCTIONS To cook the crowder peas: Put the crowder peas in a pot and cover with chicken broth. Add in your fat (bacon grease or salt pork or ham base) and the dried thyme. Bring the mixture to a boil over medium-high heat then reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked. (See notes.) Drain and place in a bowl. Taste and add salt and black pepper as needed. (Note: You can save the cooking liquid to use in soups or to cook rice.) Once the beans have cooled slightly, add in the chopped tomatoes and green onions, then taste and add salt and pepper if needed. Serve with hot sauce. RECIPE NOTES Start checking the crowder peas 15 minutes into the cooking time to see if they're tender and keep an eye on them after that. Also keep in mind they’ll keep cooking for a bit off the heat, so make sure to remove them once they’re tender so they don’t get mushy.   VIEW RECIPE SOURCE

CROWDER PEAS WITH TOMATOES AND GREEN ONIONS

 

INGREDIENTS

FOR THE CROWDER PEAS

2 cups crowder peas

4 cups chicken broth

Fat of choice: 1 tablespoon bacon grease OR 1 oz. salt pork OR 1 tablespoon jarred ham base

1/4 teaspoon dried thyme

Kosher salt and black pepper, to taste

FOR THE SALAD

Cooked crowder peas

1/2 cup tomatoes (heirloom if you can get them), chopped

1/4 cup green onions, thinly sliced (light green and green parts only)

Kosher salt and black pepper, to taste

Hot sauce, to taste (optional)

 

INSTRUCTIONS

To cook the crowder peas:

Put the crowder peas in a pot and cover with chicken broth.

Add in your fat (bacon grease or salt pork or ham base) and the dried thyme.

Bring the mixture to a boil over medium-high heat then reduce heat to low and simmer for 15 to 20 minutes, until peas are tender but not overcooked. (See notes.)

Drain and place in a bowl. Taste and add salt and black pepper as needed. (Note: You can save the cooking liquid to use in soups or to cook rice.)

Once the beans have cooled slightly, add in the chopped tomatoes and green onions, then taste and add salt and pepper if needed. Serve with hot sauce.

RECIPE NOTES

Start checking the crowder peas 15 minutes into the cooking time to see if they're tender and keep an eye on them after that. Also keep in mind they’ll keep cooking for a bit off the heat, so make sure to remove them once they’re tender so they don’t get mushy.

 

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CLASSIC FRESH FIELD PEAS   INGREDIENTS 2 Smoked Ham Hocks or purchased smoked ham hocks 1 1/2 cups finely chopped onion 3 tablespoons bacon drippings 2 garlic cloves, minced 3 cups shelled fresh field peas (about 1 lb.) 1 teaspoon kosher salt 1 teaspoon ground black pepper   INSTRUCTIONS Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender. Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper. Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.   VIEW RECIPE SOURCE

CLASSIC FRESH FIELD PEAS

 

INGREDIENTS

2 Smoked Ham Hocks or purchased smoked ham hocks

1 1/2 cups finely chopped onion

3 tablespoons bacon drippings

2 garlic cloves, minced

3 cups shelled fresh field peas (about 1 lb.)

1 teaspoon kosher salt

1 teaspoon ground black pepper

 

INSTRUCTIONS

Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender.

Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.

Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.

 

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MOM'S BEST PEANUT BRITTLE RECIPE   INGREDIENTS 2 cups sugar 1 cup Karo Syrup (light) 1 cup water 2 cups raw peanuts ¼ cup butter 1½ tsp baking soda 1 tsp vanilla extra butter for greasing cookie sheet   INSTRUCTIONS Grease a cookie sheet with butter and set it aside. Combine butter, baking soda and vanilla in a bowl and set aside Combine sugar, Karo and water in a large sauce pan over medium heat. Cook until mixture spins a thread when drizzled from your spoon. Sounds crazy but you'll know what I am talking about when it happens. Add peanuts and stir while cooking until mixture turns light brown (approx same color as a paper bag) Add the bowl of butter, baking soda and vanilla that you prepared and set aside earlier. Mix until butter is melted and mixture is foam-y from the baking soda, Pour out onto your prepared cookie sheet and use to forks to spread it out as thinly as you can (approx ¼") Let cool completely and use a butter knife to break it into pieces. (see picture below)   VIEW RECIPE SOURCE

MOM'S BEST PEANUT BRITTLE RECIPE

 

INGREDIENTS

2 cups sugar

1 cup Karo Syrup (light)

1 cup water

2 cups raw peanuts

¼ cup butter

1½ tsp baking soda

1 tsp vanilla

extra butter for greasing cookie sheet

 

INSTRUCTIONS

Grease a cookie sheet with butter and set it aside.

Combine butter, baking soda and vanilla in a bowl and set aside

Combine sugar, Karo and water in a large sauce pan over medium heat. Cook until mixture spins a thread when drizzled from your spoon. Sounds crazy but you'll know what I am talking about when it happens.

Add peanuts and stir while cooking until mixture turns light brown (approx same color as a paper bag)

Add the bowl of butter, baking soda and vanilla that you prepared and set aside earlier.

Mix until butter is melted and mixture is foam-y from the baking soda, Pour out onto your prepared cookie sheet and use to forks to spread it out as thinly as you can (approx ¼")

Let cool completely and use a butter knife to break it into pieces. (see picture below)

 

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HEALTHY AND EASY BAKED EGGPLANT PARMESAN   INGREDIENTS 1 large eggplant (about 1 ½ pounds), sliced into ½-inch thick rounds (12 to 14 slices) 2 large eggs ⅔ cup plain panko bread crumbs 2 teaspoons dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon freshly ground black pepper cooking oil spray 2 cups homemade tomato sauce (or Rao's brand) 8 ounces fresh mozzarella cheese, sliced thinly into as many slices as your eggplant 1 cup fresh basil, finely chopped   INSTRUCTIONS Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate. Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil. Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper. Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices. Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil and serve.   VIEW RECIPE SOURCE

HEALTHY AND EASY BAKED EGGPLANT PARMESAN

 

INGREDIENTS

1 large eggplant (about 1 ½ pounds), sliced into ½-inch thick rounds (12 to 14 slices)

2 large eggs

⅔ cup plain panko bread crumbs

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

cooking oil spray

2 cups homemade tomato sauce (or Rao's brand)

8 ounces fresh mozzarella cheese, sliced thinly into as many slices as your eggplant

1 cup fresh basil, finely chopped

 

INSTRUCTIONS

Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate. Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil.

Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs. In another medium shallow bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper.

Dip one slice of eggplant into the egg, coating both sides, and then press ONE side into the bread crumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.

Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes. Remove the pans from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella. Return the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil and serve.

 

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OKRA PILAF   INGREDIENTS 4 slices of bacon (about 5 ounces), chopped 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed) 1/4 teaspoon cayenne (or to taste) 1 teaspoon Kosher salt (use less salt if using seasoned broth) 1 cup long-grain rice 1 3/4 cup chicken stock*   INSTRUCTIONS *Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package. Fry the bacon: Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat. Add onion, bell pepper: Add the onion and green pepper and sauté for 2 to 3 minutes.  Add okra, cayenne, salt, and rice: Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute. Add chicken broth, cover and cook: Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes. Fluff rice, stir in bacon: Fluff up the rice with a fork and stir in the chopped bacon.   VIEW RECIPE SOURCE

OKRA PILAF

 

INGREDIENTS

4 slices of bacon (about 5 ounces), chopped

1 cup chopped yellow onion

1/2 cup chopped green bell pepper

2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed)

1/4 teaspoon cayenne (or to taste)

1 teaspoon Kosher salt (use less salt if using seasoned broth)

1 cup long-grain rice

1 3/4 cup chicken stock*

 

INSTRUCTIONS

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Fry the bacon: Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat.

Add onion, bell pepper: Add the onion and green pepper and sauté for 2 to 3 minutes. 

Add okra, cayenne, salt, and rice: Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

Add chicken broth, cover and cook: Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

Fluff rice, stir in bacon: Fluff up the rice with a fork and stir in the chopped bacon.

 

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MUDDY BUDDY POPCORN   INGREDIENTS 8 cups popped popcorn 1 1/2 cups powdered sugar 1/3 cup peanut butter 1/2 cup semi-sweet chocolate chips (you could also use milk chocolate) 1 teaspoon vanilla extract   INSTRUCTIONS Pour the popcorn into a large bowl and remove any unpopped kernels. Place the powdered sugar in a resealable gallon-sized bag. In a medium-sized microwaveable bowl, melt the chocolate chips and peanut butter in the microwave, cooking for 30 second intervals and stirring after each interval until the chocolate and peanut butter combination is completely smooth (mine was completely melted after 90 seconds, but it will depend on your microwave). Stir in the vanilla extract. Pour melted chocolate over the popcorn and mix with a large rubber spatula until it completely coats each piece of popcorn. Carefully spoon the popcorn into the resealable bag (I promise that it will all fit). Zip the bag closed and shake until all the popcorn is coated with the powdered sugar. Once the popcorn is coated, pour into a large bowl and serve. If you have any leftovers, store in an airtight container for up to two days (I doubt it will last that long!).   VIEW RECIPE SOURCE

MUDDY BUDDY POPCORN

 

INGREDIENTS

8 cups popped popcorn

1 1/2 cups powdered sugar

1/3 cup peanut butter

1/2 cup semi-sweet chocolate chips (you could also use milk chocolate)

1 teaspoon vanilla extract

 

INSTRUCTIONS

Pour the popcorn into a large bowl and remove any unpopped kernels.

Place the powdered sugar in a resealable gallon-sized bag.

In a medium-sized microwaveable bowl, melt the chocolate chips and peanut butter in the microwave, cooking for 30 second intervals and stirring after each interval until the chocolate and peanut butter combination is completely smooth (mine was completely melted after 90 seconds, but it will depend on your microwave). Stir in the vanilla extract.

Pour melted chocolate over the popcorn and mix with a large rubber spatula until it completely coats each piece of popcorn.

Carefully spoon the popcorn into the resealable bag (I promise that it will all fit). Zip the bag closed and shake until all the popcorn is coated with the powdered sugar.

Once the popcorn is coated, pour into a large bowl and serve. If you have any leftovers, store in an airtight container for up to two days (I doubt it will last that long!).

 

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Fruits and Vegetables to Plant In April

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


April is a great month to begin planting a new garden or to continue expanding your existing garden. Our history and heritage go into every bag of Daddy Pete, so you can’t go wrong with Daddy Pete’s Potting Mix for the fruits and vegetables to plant during the month of April: cantaloupe, honey dew melon, watermelon, bell peppers, corn, cucumbers, green beans, hot peppers, lima beans, squash, tomatoes, and zucchini. If you have an existing garden and just need to amend your soil, we recommend using Daddy Pete’s Composted Cow Manure or Daddy Pete’s Kickin’ Chickin.

APRIL FRUITS & VEGETABLES

  • Green Beans
  • Hot Peppers
  • Lima Beans
  • Squash
  • Tomatoes
  • Zucchini
  • Cantaloupe
  • Honey Dew Melon
  • Watermelon
  • Bell Peppers
  • Corn
  • Cucumbers
CANTALOUPE BREAKFAST BOWLS   INGREDIENTS 1 cantaloupe 2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version) ½ cup fresh or frozen berries ½ cup granola honey, for drizzling (optional)   INSTRUCTIONS Cut cantaloupe in half and scoop out seeds. Portion about 1 cup of yogurt into each cantaloupe half. Top with berries, granola and honey. Serve.   VIEW RECIPE SOURCE

CANTALOUPE BREAKFAST BOWLS

 

INGREDIENTS

1 cantaloupe

2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version)

½ cup fresh or frozen berries

½ cup granola

honey, for drizzling (optional)

 

INSTRUCTIONS

Cut cantaloupe in half and scoop out seeds.

Portion about 1 cup of yogurt into each cantaloupe half. Top with berries, granola and honey. Serve.

 

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WATERMELON LEMONADE   INGREDIENTS 6 cups cubed seedless watermelon, chilled (2 lbs after peeling)* 4 cups cold water 3/4 cup fresh strained lemon juice, chilled 2/3 cup granulated sugar (more or less to taste) Ice and fresh mint for serving   INSTRUCTIONS Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl. In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator. *If you don't have time to chill the ingredients then just use more ice in place of some of the water.   VIEW RECIPE SOURCE

WATERMELON LEMONADE

 

INGREDIENTS

6 cups cubed seedless watermelon, chilled (2 lbs after peeling)*

4 cups cold water

3/4 cup fresh strained lemon juice, chilled

2/3 cup granulated sugar (more or less to taste)

Ice and fresh mint for serving

 

INSTRUCTIONS

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.

In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.

*If you don't have time to chill the ingredients then just use more ice in place of some of the water.

 

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COUNTRY-FRIED CORN   INGREDIENTS 6 ears corn 3 slices bacon 2/3 cup water 1 tablespoon sugar 2 teaspoons cornstarch 1/4 cup milk 1 tablespoon butter 1/4 teaspoon black pepper Pinch red pepper flakes, optional salt to taste   INSTRUCTIONS Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.) Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl. With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels. In a heavy skillet (9 to 10-inch works well and preferably cast iron) cook bacon until crisp. Remove cooked bacon from skillet and place on paper towels. Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.) Place cornstarch in a small bowl, and gradually stir in milk. Add cornstarch mixture to corn. Continue to cook until thickened. Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.   VIEW RECIPE SOURCE

COUNTRY-FRIED CORN

 

INGREDIENTS

6 ears corn

3 slices bacon

2/3 cup water

1 tablespoon sugar

2 teaspoons cornstarch

1/4 cup milk

1 tablespoon butter

1/4 teaspoon black pepper

Pinch red pepper flakes, optional

salt to taste

 

INSTRUCTIONS

Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.)

Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl.

With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels.

In a heavy skillet (9 to 10-inch works well and preferably cast iron) cook bacon until crisp. Remove cooked bacon from skillet and place on paper towels.

Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.)

Place cornstarch in a small bowl, and gradually stir in milk.

Add cornstarch mixture to corn. Continue to cook until thickened.

Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.

 

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CREAMY CUCUMBER PASTA SALAD   INGREDIENTS 1 long english cucumber ½ lb medium sized pasta (such as penne or rotini) ½ sweet white onion DRESSING ½ cup sour cream ½ cup mayonnaise 1 teaspoon sugar ½ teaspoon salt 2 tablespoons fresh dill 2 tablespoons white vinegar pepper to taste   INSTRUCTIONS Combine all dressing ingredients in a small bowl and mix well. Set aside. Thinly slice onion and place in a bowl of cold water. (see note) Cook pasta al dente according to package directions. Run under cold water to stop cooking. Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices. Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving. Notes Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.   VIEW RECIPE SOURCE

CREAMY CUCUMBER PASTA SALAD

 

INGREDIENTS

1 long english cucumber

½ lb medium sized pasta (such as penne or rotini)

½ sweet white onion

DRESSING

½ cup sour cream

½ cup mayonnaise

1 teaspoon sugar

½ teaspoon salt

2 tablespoons fresh dill

2 tablespoons white vinegar

pepper to taste

 

INSTRUCTIONS

Combine all dressing ingredients in a small bowl and mix well. Set aside.

Thinly slice onion and place in a bowl of cold water. (see note)

Cook pasta al dente according to package directions. Run under cold water to stop cooking.

Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.

Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

Notes

Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.

 

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LIMA BEAN HUMMUS   INGREDIENTS One 16-ounce package lima beans, thawed 1/4 cup extra-virgin olive oil, or more if needed 2 cloves garlic 1 medium lemon, zested, plus 1 tablespoon of juice 1 teaspoon sea salt Fresh cracked black pepper, to taste   INSTRUCTIONS Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool. In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined. Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth.   VIEW RECIPE SOURCE

LIMA BEAN HUMMUS

 

INGREDIENTS

One 16-ounce package lima beans, thawed

1/4 cup extra-virgin olive oil, or more if needed

2 cloves garlic

1 medium lemon, zested, plus 1 tablespoon of juice

1 teaspoon sea salt

Fresh cracked black pepper, to taste

 

INSTRUCTIONS

Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.

In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined.

Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth.

 

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TOMATO PIE INGREDIENTS 5 tomatoes, peeled and sliced (Roma work best) 10 fresh basil leaves, chopped 1/2 cup chopped green onion, or red onion 1 (9-inch) prebaked deep dish pie shell 1 cup grated mozzarella 1 cup grated cheddar 3/4 cup mayonnaise (or half mayo, half Greek yogurt) 2 Tbsp fresh grated Parmesan Cheese Salt and pepper INSTRUCTIONS Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy). Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm. VIEW RECIPE SOURCE

TOMATO PIE

INGREDIENTS

5 tomatoes, peeled and sliced (Roma work best)

10 fresh basil leaves, chopped

1/2 cup chopped green onion, or red onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

3/4 cup mayonnaise (or half mayo, half Greek yogurt)

2 Tbsp fresh grated Parmesan Cheese

Salt and pepper

INSTRUCTIONS

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

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HONEYDEW BLUEBERRY LEMON CREAM TRIFLE RECIPE   INGREDIENTS 4 ounces cream cheese, softened 5.3 ounces (or thereabouts) lemon greek yogurt 1 large honeydew melon, cubed 1 pint blueberries, washed (or more if you'd like!)   INSTRUCTIONS Using an electric mixer beat the cream cheese on high until soft and fluffy (about 1-2 minutes). Add lemon greek yogurt and mix until combined well. Create trifle by layering melon, blueberries, and lemon cream in a large bowl or individual dessert dishes.   VIEW RECIPE SOURCE

HONEYDEW BLUEBERRY LEMON CREAM TRIFLE RECIPE

 

INGREDIENTS

4 ounces cream cheese, softened

5.3 ounces (or thereabouts) lemon greek yogurt

1 large honeydew melon, cubed

1 pint blueberries, washed (or more if you'd like!)

 

INSTRUCTIONS

Using an electric mixer beat the cream cheese on high until soft and fluffy (about 1-2 minutes). Add lemon greek yogurt and mix until combined well.

Create trifle by layering melon, blueberries, and lemon cream in a large bowl or individual dessert dishes.

 

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MINI PEPPER NACHOS WITH CORN, BLACK BEANS, AVOCADO   INGREDIENTS 2/3 cup corn (grilled, charred, fresh, thawed or canned) 2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans) 2/3 cup pico de gallo or your favourite salsa 1 medium avocado, diced salt and pepper to taste 1 pound mini peppers, halved and seeded 1 cup cheddar cheese, shredded 1/4 cup green onions or cilantro (optional)   INSTRUCTIONS Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro. Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.   VIEW RECIPE SOURCE

MINI PEPPER NACHOS WITH CORN, BLACK BEANS, AVOCADO

 

INGREDIENTS

2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans)

2/3 cup pico de gallo or your favourite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

INSTRUCTIONS

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.

Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.

Serve optionally garnished with green onions or cilantro.


Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

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OVEN ROASTED POTATOES AND GREEN BEANS   INGREDIENTS 1 pound potatoes, diced large (I prefer the smaller potatoes, i.e. fingerling, small red, small gold.) 1/2 large onion, sliced 1 pound string green beans, ends removed 1/8 cup good olive oil 1 tsp salt, plus more to taste 1/2 tsp ground black pepper   INSTRUCTIONS Preheat oven to 425F. In a large bowl, combine the potatoes and onions. Toss the potatoes and onions with olive oil to coat. Sprinkle salt and pepper. Transfer the coated potatoes and onions to a baking sheet. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark. After the potatoes are tender, toss in the string beans to the pan. Bake for another 10-15 minutes, until the beans are tender. Remove from the oven and add more salt and/or pepper if you want.   VIEW RECIPE SOURCE

OVEN ROASTED POTATOES AND GREEN BEANS

 

INGREDIENTS

1 pound potatoes, diced large (I prefer the smaller potatoes, i.e. fingerling, small red, small gold.)

1/2 large onion, sliced

1 pound string green beans, ends removed

1/8 cup good olive oil

1 tsp salt, plus more to taste

1/2 tsp ground black pepper

 

INSTRUCTIONS

Preheat oven to 425F.

In a large bowl, combine the potatoes and onions.

Toss the potatoes and onions with olive oil to coat.

Sprinkle salt and pepper.

Transfer the coated potatoes and onions to a baking sheet.

Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark.

After the potatoes are tender, toss in the string beans to the pan.

Bake for another 10-15 minutes, until the beans are tender.

Remove from the oven and add more salt and/or pepper if you want.

 

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HOT PEPPER JELLY   INGREDIENTS 1 cup green bell pepper (seeded & diced small) 1 cup red bell pepper (seeded & diced small) 1/2 cup jalapeno pepper (seeded & diced small) 1 1/2 cups cider vinegar 6 1/2 cups sugar 1/2 tablespoon butter 1 tablespoon red pepper flakes 1 pack liquid pectin   INSTRUCTIONS Sterilize 1/2 pint canning jars and lids. Prepare hot water canner and bring water in canner just to boiling point. In a large, non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 1/2 minutes, remove from the burner, and hot pack into 1/2 pint jars. Place lids and rings on the jars, making sure the rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout. Make sure all jars have developed a vacuum before storing (any jars that don't develop a vacuum should be refrigerated and used immediately).   VIEW RECIPE SOURCE

HOT PEPPER JELLY

 

INGREDIENTS

1 cup green bell pepper (seeded & diced small)

1 cup red bell pepper (seeded & diced small)

1/2 cup jalapeno pepper (seeded & diced small)

1 1/2 cups cider vinegar

6 1/2 cups sugar

1/2 tablespoon butter

1 tablespoon red pepper flakes

1 pack liquid pectin

 

INSTRUCTIONS

Sterilize 1/2 pint canning jars and lids. Prepare hot water canner and bring water in canner just to boiling point.

In a large, non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 1/2 minutes, remove from the burner, and hot pack into 1/2 pint jars.

Place lids and rings on the jars, making sure the rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout.

Make sure all jars have developed a vacuum before storing (any jars that don't develop a vacuum should be refrigerated and used immediately).

 

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BUTTERNUT SQUASH AND SPINACH LASAGNA   INGREDIENTS Butternut Squash Filling: 2 cups butternut squash puree (about half of squash) 1 cup ricotta cheese 1/2 cup milk (or more, if needed) 1/4 + 1/8 teaspoon salt 1/4 teaspoon nutmeg   SPINACH FILLING: 1 cup cooked spinach (8 oz uncooked) 1 cup ricotta cheese 1 cup mozzarella cheese 2 garlic cloves, minced 1/4 teaspoon salt pepper, to taste   Other Ingredients: 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles) 1 and 1/2 cups mozzarella cheese (or more) 1/2 cup Parmesan cheese (on top) Italian seasoning Paprika Basil   INSTRUCTIONS Cooking lasagna noodles: Lasagna assembly: Preheat oven to 375 F. Butternut Squash Filling: For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed. Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed. Cooking lasagna noodles: Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary). Lasagna assembly: Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles). Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.   VIEW RECIPE SOURCE

BUTTERNUT SQUASH AND SPINACH LASAGNA

 

INGREDIENTS

Butternut Squash Filling:

2 cups butternut squash puree (about half of squash)

1 cup ricotta cheese

1/2 cup milk (or more, if needed)

1/4 + 1/8 teaspoon salt

1/4 teaspoon nutmeg

 

SPINACH FILLING:

1 cup cooked spinach (8 oz uncooked)

1 cup ricotta cheese

1 cup mozzarella cheese

2 garlic cloves, minced

1/4 teaspoon salt

pepper, to taste

 

Other Ingredients:

10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

1 and 1/2 cups mozzarella cheese (or more)

1/2 cup Parmesan cheese (on top)

Italian seasoning

Paprika

Basil

 

INSTRUCTIONS

Cooking lasagna noodles:

Lasagna assembly:

Preheat oven to 375 F.

Butternut Squash Filling: For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles: Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly: Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

 

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BAKED ZUCCHINI FRIES WITH PESTO YOGURT DIPPING SAUCE RECIPE   INGREDIENTS 1 medium zucchini ⅔ c whole wheat pastry flour (or all-purpose) 1 large egg ¾ cup whole wheat panko bread crumbs ¾ tsp paprika ½ tsp salt ½ tsp ground pepper Olive oil cooking spray The sauce: ½ cup nonfat plain Greek yogurt 3 tbsp basil pesto ⅛ tsp salt   INSTRUCTIONS The fries: Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray. Cut the zucchini into 3-inch long and ¼-inch thick pieces. Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper. Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely. Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces. Light coat the zucchini with the cooking spray. Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes. Serve immediately with the dipping sauce.   The sauce: In a small bowl, stir together the yogurt, pesto sand salt.   VIEW RECIPE SOURCE

BAKED ZUCCHINI FRIES WITH PESTO YOGURT DIPPING SAUCE RECIPE

 

INGREDIENTS

1 medium zucchini

⅔ c whole wheat pastry flour (or all-purpose)

1 large egg

¾ cup whole wheat panko bread crumbs

¾ tsp paprika

½ tsp salt

½ tsp ground pepper

Olive oil cooking spray

The sauce:

½ cup nonfat plain Greek yogurt

3 tbsp basil pesto

⅛ tsp salt

 

INSTRUCTIONS

The fries:

Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.

Cut the zucchini into 3-inch long and ¼-inch thick pieces.

Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper.

Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.

Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.

Light coat the zucchini with the cooking spray.

Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes.

Serve immediately with the dipping sauce.

 

The sauce:

In a small bowl, stir together the yogurt, pesto sand salt.

 

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