Spring is upon us, and the trees are blossoming, flowers are blooming, gardeners are starting their summer vegetable plants and spring vegetables are growing. One of my favorite spring vegetables is Rhubarb. Last week I spent a few days at my mom's and the first thing she made while I was there was a Rhubarb Pie, one of my favorites. Here is a variation of the Rhubarb pie that makes it a little sweeter. Enjoy!
Strawberry Rhubarb Pie
Original Recipe by Author Unknown
Adapted by Rins Recipes
Ingredients
2 cups Strawberries, sliced
2 cups Rhubarb, diced
1 1/4 cup sugar
1/4 cup flour
1 tbls butter
2 - 9 inch pie shells
Directions
Preheat oven to 400 degrees F
Mix together strawberries and rhubarb in a large bowl. In a separate bowl, mix together the sugar and flour. Pour sugar and flour mixture over the strawberries and rhubarb and mix well. Place mixture into a prepared pie shell and dot with butter. Place the top pie crust on and seal together. Prick the top of the crust with a fork. Bake in the oven at 400 degrees F for 15 minutes and then turn down the oven to 350 degrees F and bake for an additional 30 minutes.
Remove pie from the oven and let cool before serving. Enjoy pie by itself or serve with vanilla ice cream. Serves 8
Tuesday, May 1, 2012
Sunday, April 1, 2012
Chocolate Chip Cookies
Every time I eat chocolate chip cookies, they bring back such great memories for me. Cooking with my mom or coming home from school and running for the cookie jar to grab fresh cookies and milk to relax. I have been making this recipe with my mom since I was little. It was always a hit with family and friends, and they never seemed to last very long. And while you should never eat raw cookie dough, it is always hard to get the cookies to the baking sheet without putting two or three spoonfuls of dough in your mouth first :) Enjoy!
Chocolate Chip Cookies
Original Recipe Betty Crocker Cookbook
Ingredients
2/3 cup shortening
2/3 cup butter or margarine - softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp soda
1 tsp salt
1 cup walnuts (optional)
2 cups or more chocolate chips
Directions
Preheat oven to 375 degrees F. In a large mixing bowl with the electric mixer, mix thoroughly, shortening, butter, sugars, eggs and vanilla. Stir in flour slowly and then stir in remaining ingredients.
Drop dough in spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes. Makes approximately 3 to 4 dozen cookies.
Chocolate Chip Cookies
Original Recipe Betty Crocker Cookbook
Ingredients
2/3 cup shortening
2/3 cup butter or margarine - softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp soda
1 tsp salt
1 cup walnuts (optional)
2 cups or more chocolate chips
Directions
Preheat oven to 375 degrees F. In a large mixing bowl with the electric mixer, mix thoroughly, shortening, butter, sugars, eggs and vanilla. Stir in flour slowly and then stir in remaining ingredients.
Drop dough in spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes. Makes approximately 3 to 4 dozen cookies.
Tuesday, February 28, 2012
Penne Vodka with Spicey Tomato Cream Sauce
Having company or just looking to spice up your dinner tonight? Here is a great recipe from a long time friend of mine, who has known me for almost my entire life. This is a great traditional pasta dish with a southwestern flare. Enjoy!
Penne Vodka with Spicey Tomato Cream Sauce
Shared by Carol Pintre Rose
Ingredients
1/4 cup extra virgin olive oil
4 cloves minced garlic
1/2 tsp crushed red pepper flake
1-28 oz can crushed petite tomatoes
3/4 tsp salt
1 lb penne pasta
2 tbls vodka
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf italian parsley
4-5 italian sausage links (hot or mild)
Directions
In a large skillet, heat olive oil over medium heat. Remove casing on sausage and add meat to the pan. Cook, breaking up the sausage until brown. Add garlic and red pepper flake to the meat, cook and stir until garlic is golden. Add tomatoes and salt and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook penne until al dente. Drain. Put pasta in large serving bowl.
Stir vodka into heavy cream and then add to the sauce. Bring to a boil for 1 minute. Pour sauce over pasta, stir and garnish with parsley.
Serve with your favorite bread and wine.
Yields about 6-8 servings
Penne Vodka with Spicey Tomato Cream Sauce
Shared by Carol Pintre Rose
Ingredients
1/4 cup extra virgin olive oil
4 cloves minced garlic
1/2 tsp crushed red pepper flake
1-28 oz can crushed petite tomatoes
3/4 tsp salt
1 lb penne pasta
2 tbls vodka
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf italian parsley
4-5 italian sausage links (hot or mild)
Directions
In a large skillet, heat olive oil over medium heat. Remove casing on sausage and add meat to the pan. Cook, breaking up the sausage until brown. Add garlic and red pepper flake to the meat, cook and stir until garlic is golden. Add tomatoes and salt and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook penne until al dente. Drain. Put pasta in large serving bowl.
Stir vodka into heavy cream and then add to the sauce. Bring to a boil for 1 minute. Pour sauce over pasta, stir and garnish with parsley.
Serve with your favorite bread and wine.
Yields about 6-8 servings
Monday, February 27, 2012
Macaroni & Cheese
Macaroni and Cheese, a staple of any household. While making the box macaroni and cheese is quick and easy, it does not always make the grade. I find this recipe to be fairly easy and it always comes out great! My kids and my husband love my homemade macaroni and cheese, and while I am biased, it is the best mac and cheese I have ever had. Enjoy!
Macaroni & Cheese
Original Recipe by Martha Stewart
Shared by Susan Clough
Adapted by Rins Recipes
Ingredients
1/2 cup of butter
1/4 cup of flour
1/4 tsp nutmeg
2 cups of milk
1 to 1 1/2 lbs of cheese ends from the deli
Salt and Pepper
12 oz of Macaroni (cooked and drained)
20 Ritz crackers crushed
Directions
Preheat oven to 400 degrees F. Cook macaroni according to directions on packaging. In microwave safe bowl melt 1/4 cup of butter and then blend in the flour and nutmeg. Cook in microwave for 1 minute. Add milk slowly and stir constantly until well blended. Cook for 4 to 6 minutes in the microwave, stopping and stirring at 2 minute intervals. Cut up cheese ends into small chunks and then blend into the roux sauce, stirring until cheese is all melted (may need to put in the microwave for a few minutes to melt some of the harder cheeses). Add salt and pepper to taste.
Place macaroni into an oven safe bowl or casserole dish. Pour cheese sauce over the macaroni and stir until sauce is well blended with macaroni. In another microwave safe bowl, melt 1/4 cup of butter and then mix in the crushed crackers. Place cracker mixture over the top of the macaroni and distribute evenly. Bake in the oven for 25 minutes.
Variations: For a different flavor I add a clove of crushed garlic in place of the nutmeg. You could also add cooked bacon, ham chunks or even broccolli to the macaroni and cheese before baking.
I hope you all enjoy as much as I do! Recipe yields about 6-8 servings.
Macaroni & Cheese
Original Recipe by Martha Stewart
Shared by Susan Clough
Adapted by Rins Recipes
Ingredients
1/2 cup of butter
1/4 cup of flour
1/4 tsp nutmeg
2 cups of milk
1 to 1 1/2 lbs of cheese ends from the deli
Salt and Pepper
12 oz of Macaroni (cooked and drained)
20 Ritz crackers crushed
Directions
Preheat oven to 400 degrees F. Cook macaroni according to directions on packaging. In microwave safe bowl melt 1/4 cup of butter and then blend in the flour and nutmeg. Cook in microwave for 1 minute. Add milk slowly and stir constantly until well blended. Cook for 4 to 6 minutes in the microwave, stopping and stirring at 2 minute intervals. Cut up cheese ends into small chunks and then blend into the roux sauce, stirring until cheese is all melted (may need to put in the microwave for a few minutes to melt some of the harder cheeses). Add salt and pepper to taste.
Place macaroni into an oven safe bowl or casserole dish. Pour cheese sauce over the macaroni and stir until sauce is well blended with macaroni. In another microwave safe bowl, melt 1/4 cup of butter and then mix in the crushed crackers. Place cracker mixture over the top of the macaroni and distribute evenly. Bake in the oven for 25 minutes.
Variations: For a different flavor I add a clove of crushed garlic in place of the nutmeg. You could also add cooked bacon, ham chunks or even broccolli to the macaroni and cheese before baking.
I hope you all enjoy as much as I do! Recipe yields about 6-8 servings.
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