All of these recipes have been taste-tested by our agents, employees, or families! If you would like to submit a recipe to share, please email us! We would love to post it here.
This is a family recipe passed down from Wendy's mother. Perfect for fall!
Combine beets, carrots, potatoes & soup into a large pot with 6-8 cups of water. Bring to a boil, then simmer.
In a frying pan, cook cabbage and onion in butter until tender. Add to beets.
Add V8 juice, and dill to taste. Simmer until potatoes are tender.
Optional: serve with a dollop of sour cream on top
This recipe is simple and delicious! Decorate the cookies with your favorite frosting, or dip/drizzle with chocolate. Our testers even loved them plain!
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Shape dough into a log , cover with plastic wrap, and chill in the refrigerator for at least an hour.
Preheat the oven to 400 degrees. Cut off a section of cookie dough, while keeping the rest in the fridge until you're ready for it. Gently roll out the dough on a lightly floured surface until 1/4 to 1/2 inch thick. Thinner dough will produce crispier cookies, thicker dough will produce softer cookies. Cut dough into shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 5-7 minutes in the preheated oven. Cool for a few minutes on the cookie sheet then transfer to a baking rack. Cool completely before decorating.
Our testers modified this recipe from Allrecipes.com. Everybody loved it, and didn't want to share the leftovers!
In a large pot, cook bacon until crisp. Remove bacon from pan and set aside. Drain drippings from pan, reserving 3 tablespoons of bacon drippings in the pan. Saute the onions in the drippings until tender, then add chicken. Brown chicken, then add potato cubes.
Add chicken broth to pot, then simmer until potatoes are tender, approximately 10 minutes. Add frozen corn and thyme, then simmer until corn is hot. Add cream and heat through.
Serve with toppings of bacon, cheese & onions.
In honor of St. Patrick's Day, a delicious, flaky soda bread recipe from Allrecipes.com!
Prehead oven to 375 degrees F. Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt & margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an "X" into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.
This is a delicious, filling soup that makes good use of the fresh garden produce available in the summer! The recipe is easy too, whether you want to cook it all day in the slow cooker or prepare it right before dinner.
Slow Cooker: combine broth, tomatoes, all beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Thirty minutes before the soup is done cooking, add cooked pasta, zucchini and spinach (or kale). Cover and cook 30 more minutes. Remove bay leaves and season to taste with salt and black pepper. Serve, and sprinkle parmesan cheese on top.
Stovetop: combine broth, tomatoes, all beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Bring to a boil, then turn down heat and simmer until vegetables are tender, approximately 45 minutes. Add cooked pasta, zucchini, and spinach (or kale). Cover and simmer 20 minutes more, or until zucchini is tender. Remove bay leaves and season to taste with salt and black pepper. Serve, and sprinkle parmesan cheese on top.
Wendy and Ford were on Denman Island for New Years, and they love to go down to the beach to get fresh clams. Ford makes his clam chowder with whatever looks and sounds good right then, but he found this recipe by Emeril Lagasse on The Food Network for you to try
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
This is a great way to use up bananas that are too ripe! Peel & freeze them before they become inedible.
Blend all ingredients together. Add more or less sugar and milk, depending on the sweetness and texture you’re looking for. Serves one, but is easily doubled/tripled etc.
Delicious with the season's last peaches, or with canned peaches instead.
Preheat a large frying pan or griddle on medium or medium low.
In a bowl, whisk together dry ingredients. Create a well in the center of the flour mixture, and add the eggs, milk, honey & vanilla. Stir wet & dry ingredients together. Batter will be lumpy.
Use a 1/4 measuring cup to ladle the batter on the warm pan. Flip each pancake when the tops are bubbly and the bottoms are golden brown. Serve topped with Fresh Peach Syrup. Yield: about 8 servings
Fresh Peach Syrup
In a saucepan, bring water, sugar & cornstarch to a boil. Add peaches, and bring to a boil again. Boil together for 1-2 minutes. Remove from heat & add vanilla. Serve warm. Yield: 2 1/2 cups
This marinade is amazing. If you'd like, serve with tortillas, guacamole, and pico de gallo.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas and pico de gallo (see below).
Pico de Gallo
Stir everything together in a bowl. Refrigerate at least 3 hours before serving.
Here's a much-loved family recipe! Perogies take a little bit of work, but are completely worth it. They're great to make with a friend or two!
Combine water, egg, and oil. Add sour cream and salt, mix well. Mix in flour. Don’t mix too much or it will become tough. Let the dough rest for 20 minutes.
Roll out on a lightly floured surface and cut into circles with a glass the size of your palm. Fill half of the circle with filling, then fold over, creasing the edges with thumb and forefinger. There must be no flour or filling in the edge for it to stick properly – use a bit of water to moisten the edge if necessary.
Set perogies on a cookie sheet and cover with a tea towel so they don’t dry out. If freezing perogies to be cooked later, put the filled cookie sheet directly into the freezer until the perogies are firm, approximately 3 hours.
To cook (either fresh or frozen, no need to thaw if frozen), bring lightly salted water to a boil. Add a few perogies at a time to the boiling water. When they float, about 5 minutes later, remove them from the water with a slotted spoon. Set in a frying pan with butter (and onions and/or bacon if desired) until golden but not crispy. Serve plain, or with sour cream or gravy. Makes approx. 4 dozen perogies.
This recipe can also use leftover chicken meat, but our testers preferred the turkey version. The best way to use up holiday turkey leftovers! Modified from a recipe in the Better Homes and Gardens New Cook Book.
Prepare pastry, set aside. Cook peas & carrots according to package directions; drain. In a saucepan cook onion & mushrooms in butter until tender. Stir in flour, salt, thyme & pepper. Stir until smooth. Add chicken broth & milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas & carrots and turkey; heat till bubbly. Pour turkey mixture into a 12x8 inch baking dish.
Roll pastry into a 13x9 inch rectangle. and place over the filled baking dish. Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes, or until pastry is golden brown. Serves 6.
In a mixing bowl stir together flour, salt and thyme. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push to side of bowl, then repeat till all is moistened. Form dough into a ball.
These cookies are easy and delicious. It’s always a surprise when you tell people they’re not made with flour.
Combine all ingredients. Drop by teaspoonfuls on a cookie sheet. Bake at 350 degrees for 8-10 minutes. Let set on the cookie sheet for a few minutes before removing to a rack to cool.
We found these cookie bars online at The Curvy Carrot, and they were a big hit with everyone! Absolutely delicious, and so much easier that rolling & cutting cookies when you're short on time.
In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
In a separate bowl sift together flour, salt, and baking soda. Slowly add to butter mixture and mix just until combined. Grease a large rimmed baking sheet (a 13x18 or 10x15 jelly roll pan) or line with parchment paper. Gently and evenly spread out batter onto sheet.
Bake at 375 degrees F for 10-15 minutes (mine took more like 20-25 minutes), until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.
To prepare frosting, in a large bowl, beat butter until fluffy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreadable. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.
These chocolate dipped pretzels are very easy, but "so addictive"!
Put chocolate and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring completely each time. When the chocolate becomes easy to stir, approximately 2 minutes, stop heating and keep stirring. The residual heat should completely melt the chocolate without overcooking.
When the chocolate is smooth, dip the pretzels, sprinkle on crushed candies, and set on wax paper. When all pretzels are finished, let set in a fridge or freezer for at least half an hour.
These elegant individual molten chocolate cakes are easy to make and quick to bake.
Melt butter and chocolate in a microwave safe bowl for 60 to 90 seconds, stirring every 30 seconds. In a separate bowl, beat eggs, salt & sugar until sugar dissolves. Combine egg mixture and chocolate mixture and beat until combined and chocolate is smooth. Beat in flour until just combined.
Adjust oven rack to middle position and preheat oven to 450 degrees F. Line muffin tin with muffin papers, then spray liberally with cooking spray. Divide batter among muffin cups.
Bake until batter puffs out but center is not set, 8-10 minutes. Carefully lift cakes from muffin cups and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with powdered sugar and serve immediately.
There really is potato in this classic Irish treat, but all our testers could taste was yummy coconut. They had a hard time putting them down.
Peel the potato and boil it in water until soft. In a mixing bowl, mash the cooked potato with the salt and butter. Let it cool completely, or it will melt the sugar.
Mix in the vanilla extract and 4 cups of sugar. Keep mixing in sugar until the mixture is stiff.
Mix in 2 1/2 cups coconut. Shape teaspoonfuls into small balls. Roll the balls individually in the remaining coconut.
Chill until ready to serve.
This salad & dressing is delicious! We serve the dressing on the side, so you can add as little or as much as you'd like.
Put all ingredients into a large bowl and toss.
Poppy Seed Dressing
Put all ingredients except oil into a large bowl or blender. Whisk together. Drizzle olive oil into other ingredients while whisking quickly, until emulsified. (You can also mix this together by shaking it in a clean jar.) Pour over salad just before serving, and toss.
Our young reviewer says, "This was sweet and sour at the same time, and it was really, really good!"
Mix together the first three ingredients, then pour mixture into crust. Freeze for four hours, then slice, garnish, and enjoy!
This is a great way to use your garden bounty this summer! The batter is very thick, but don’t give up! Pat it down into the pan and give it a try. They are so good!
Preheat oven to 350 degrees. Grease & flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and vanilla until well blended. In a separate bowl, combine flour, cocoa, baking soda and salt. Stir into the sugar mixture. Fold in zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25-30 minutes until brownies spring back when gently touched. Cool completely. You can sprinkle them with powdered sugar, frost with the recipe below, or eat them plain.
Melt butter, then mix in cocoa powder. Let cool, then mix in milk and vanilla. Stir in confectioner’s sugar. Spread over cooled brownies before cutting into squares.
This recipe takes time, but is very simple and delicious! Shred it to whatever size you want, then eat as-is, or with your favorite BBQ sauce on a sandwich.
Preheat oven to 275 degrees. Combine all ingredients in a large dutch oven and cover with a tight fitting lid. Place in oven and cook until the meat is tender enough to shred with a fork, approximately 5-6 hours.
Transfer meat to a large bowl, and shred with two forks. Remove & discard large pieces of fat. Add 1/2 to 1 cup of the cooking liquid to the meat, and use the rest for dipping if desired.
A delicious way to use up over-ripe bananas!
Brown Butter Frosting:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Yield: 2 dozen large bars
Making and preserving your own food is wonderful, but please make sure you follow all food safety guidelines. If you are new to preserving your own food, the National Center for Home Food Preservation is a good place to start.
This spicy plum jam is delicious with cream cheese on crackers or bagels. Enjoy!
Hot Plum Jam
6 cups of pureed plums
6 cups sugar
2 cups water
6 tbps lemon juice
1 tbs butter
10 jalapeno peppers ( 5 seeded and deveined) all chopped
remove pits from plums
put plums in blender skin and all. Blend until smooth.
over med-high heat add pureed plums in medium sauce pan and all all the rest of ingredients Heat & stir constantly until temperature reaches 220 degrees and cook 8-10 minute longer (if you don't have a thermometer heat until reaches a rapid boil and cook for 8-10 minutes, should be about 30-35 minutes.)
scoop jelly on a spoon and let cool. Once cooled it should thicken up and create a skin-like skin layer
While jam is cooking, heat and sterilize canning jars, and the lids.
When jam mixture is done, add jam into heated sterilized canning jars. Add enough to leave 1/4 inch below the top. Clean the rim and add the lid and ring, then lightly tighten.
Place in the canner on the rack and cover to 2 inches over the lids with boiling water. Boil for 10 minutes and remove jars. Leave on the jars with air to circulate for 24 hours before removing the rings for reusing.
Delicious with cream cheese on crackers or bagels. Enjoy!
You can adjust the heat to match your tastes in this delicious, healthy meal!
Pick through and rinse beans, then soak in a large pot overnight.
In a skillet, heat oil over medium heat. Cook onion, garlic and celery in olive oil for 3 to 4 minutes.
Rinse soaked beans, then transfer to a large pot with 6 cups of water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, chili powder, paprika, cumin & chicken bouillon powder. Bring to a boil, then reduce heat to medium-low. Simmer for 2 1/2 to 3 hours, until beans are tender.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour. Serve beans over rice.
Absolutely worth all the extra effort. This pie is divine! Directly from Taste of Home.