Blog Archives

Citrus Cinnamon Roll/Spinach Rolls

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By Amy Story Larson Citrus Cinnamon Roll French Toast Bake INGREDIENTS 2 tubes refrigerated cinnamon rolls with icing 4 Tbsp. butter melted 6 eggs 1/2 c.milk 2 tsp.  cinnamon, 1/2 tsp. nutmeg 2 tsp.  pure Mexican vanilla extract
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Bacon Poppers/Cranberry Spicy Sauce

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By Amy Story Larson   Portneuf Bacon-Stuffing Poppers INGREDIENTS 9-18 strips of bacon (depending on how hungry you are)  3 cups prepared stuffing (either package or homemade) Minced garlic, to taste, added to stuffing  PREPARATION > Preheat oven
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Tacos/Greenbelt Limeaid

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By Amy Story Larson Know Your Tacos INGREDIENTS Asador—Meat is cooked on a griddle, similar to carne asada. Cazo—Filled with items made in a traditional Mexican copper pot. Cazuela—Stewed meat, cooked in clay cookware called a “cazuela.” Fish
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Zucchini Squares/Icy Pops

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By Amy Story Larson Wilder Garden Zucchini Squares INGREDIENTS 3 eggs, beaten 1/2 c. vegetable oil 1 c. gluten-free Bisquick™ 1/2 c. grated Parmesan cheese ½ c. chopped green onions 3 c. thinly sliced zucchini, with skins on
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Roll-Ups/Peanut Butter Eggs

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By Amy Story Larson Wilder Roll-Ups INGREDIENTS 2 sheets frozen puff pastry, thawed overnight in the refrigerator 3 Tbsp. Dijon mustard, divided 12 thin slices of good-quality deli ham (about 10 ounces) 1 Tbsp. minced garlic (optional) 2
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Irish Coddle/Punch

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By Amy Story Larson Lost River Irish Coddle INGREDIENTS 1 lb. smoked or smoked w/ honey bacon 1 lb. link sausage 2 cloves of garlic 2 yellow onions ¼ c. fresh parsley 1 lb. sweet potatoes 1 c.
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