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< Back Course Mustard Prep Time: 10 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ¼ cup basic yellow mustard (either store bought or homemade) 1 tablespoon crushed brown mustard seeds ½ teaspoon granulated garlic ½ teaspoon onion powder 1 teaspoon horseradish powder 1 teaspoon sugar 4 teaspoons white distilled vinegar ½ teaspoon salt 2 teaspoons lemon juice Preparation Mix all ingredients and store in an airtight container. Let stand for at least one hour before using. Previous Next

< Back Fresh Fruit Ice Cream Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 10 Level: Beginner Ingredients 2 cups heavy whipping cream (whipped) 1 can milk, sweetened condensed 1 cup fruit (pureed or mashed, peaches, strawberries, bananas, raspberries, ect) 1 tablespoon vanilla extract Food coloring Preparation In a large bowl, combine sweetened condensed milk and vanilla. Stir in puréed fruit and food coloring, if desired. Fold in whipping cream (do NOT use non-dairy topping). Pour into a 9x5 loaf pan or another 2-qt. container. Cover and freeze for 6 hours or until firm. Previous Next

< Back Italian Lentil Soup Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients Extra-virgin olive oil 1 medium yellow onion, finely chopped 4 large garlic cloves, minced 2 carrots, chopped 1 celery rib, chopped Kosher salt Black pepper 1 (28-ounce) can whole tomatoes (I like San Marzano) 5 cups vegetable broth 1 dried bay leaf 1 tablespoon Italian seasoning ½ to 1 teaspoon red pepper flakes 1 cup green lentils, rinsed (or brown lentils) 2 cups baby spinach 1 cup chopped parsley leaves Splash red wine vinegar Freshly grated parmesan cheese, for garnish (optional) Preparation 1. Sauté the aromatics. In a large Dutch oven, heat about 2 tablespoons of olive oil over medium-high heat. Add the onions, garlic, carrots, and celery. Season with a big pinch of salt and pepper. Cook, stirring occasionally until the veggies are fragrant and somewhat tender, about 5 minutes. 2. Simmer. Add the tomatoes and lightly crush with a potato masher or the back of a fork. Stir in the vegetable broth, bay leaf, Italian seasoning, red pepper flakes, and lentils. Season with another pinch of kosher salt and black pepper. Bring the soup to a boil, then lower the heat and partly cover the Dutch oven, leaving a little opening. Simmer for about 20 to 30 minutes or until the lentils are very tender and cooked through, but still intact. 3. Finish and serve. Turn off the heat and stir in the baby spinach, parsley, and a splash of red wine vinegar. Taste and season with more vinegar, salt, and pepper to your liking. Transfer to serving bowls and finish with a drizzle of olive oil and Parmesan cheese, if using. Notes If you prefer a thicker soup, reduce the amount of broth to 4 cups. Leave out the parmesan cheese to make this lentil soup vegan. To store leftovers, hold off on adding cheese. From there: Allow the soup to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months. If you’re freezing soup, always leave some room at the top to allow it to expand in your freezer. Defrost in your microwave or allow the soup to thaw in your refrigerator overnight. Reheat over medium-low heat, stirring until steaming and delicious, then top with freshly grated parmesan. Previous Next

< Back Cream Cheese Icing Cream Cheese Frosting makes the perfect frosting recipe that can be used on either cupcakes or layer cakes. It is super simple to make, and is the best one you can get! Previous Next

< Back How to make maple cream Prep Time: 45 minutes Cook Time: 15 minutes Serves: 1-3/4 Level: Beginner About the Recipe Ingredients 2 cups pure maple syrup Preparation Step 1 Place the medium pot (b) for cooling down and mixing the boiled syrup into the freezer. This pot can be smaller than the one to boil your syrup. Prepare a saucepot or stainless steel bowl to use as an ice bath. Add a generous amount of ice cubes to the bottom and keep it in the fridge until you’re ready for it. Getting those saucepots prepared before you start is key. Step 2 Attached your candy thermometer to a medium to large saucepot*. On low to medium heat, bring 2 cups of pure maple syrup to a gentle boil. Do not stir the syrup while it’s boiling. Keep an eye on your boiling syrup at all times, don’t walk away. If your syrup boils too close to the edge, reduce your heat to prevent overflowing. Once the syrup reaches 234° F (some wait until 235° F, but that makes it thicker), remove it from the heat. Step 3 Immediately transfer the boiled syrup to the medium pot (b) placed overtop the larger pot (c) with the ice cubes. Be very careful, hot maple syrup can burn you! Cooldown the maple syrup to about 95° F. Once cooled, get your arm ready, find a partner and take turns stirring and stirring some more. The process takes about 30 minutes to transform the syrup into a gorgeous golden, thickened maple cream. Step 4 As soon as the cream is ready, transfer it to a glass jar with a lid. Store the cream in the refrigerator. Enjoy! *Make sure your pot is large enough to prevent overflowing. An 8-inch pot should do the trick. Previous Next

< Back Mexican Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients ½ cup chili powder ¼ cup Hungarian sweet paprika 1 tablespoon ground cumin 1 ½ teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground dried chipotle chile pepper 2 teaspoons dried oregano leaves 1 teaspoon salt Preparation Mix ingredients together and store in an airtight container. Yields 1 cup Previous Next

< Back Preserving Kiwi’s Prep Time: 20 Minutes Cook Time: 8 Hours Serves: 6 Level: Beginner About the Recipe Great Healthy Snack, That Will Last Awhile!!! Ingredients Ingredients will vary for whichever thing you want to make! Check Below Too See Ingredients & Recipe Information Preparation Let’s preserve kiwi! Tip: not a fan of kiwi skin because of the fuzz? You can use a sharp knife or a wet towel to scrape it off before use! Dehydrating: For slices: cut into relatively thick slices (about 1/4 inch thick) and arrange on a dehydrator tray. Dehydrate at 135° for 8-10 hours or until they are no longer soft when you press them between your fingers. For Fruit Leather: Purée kiwi with or without added herbs. Strain about 1/3 of the liquid out and pour onto lined dehydrator sheets. Smooth into a square and dehydrate at 135° until pliable but no longer sticky to the touch. For the skins: dehydrate until skins snap. - For an oven: use lined baking sheets and set to your lowest possible temperature. Your baking time will vary greatly based on temperature and thickness, but flipping often and opening the oven to release steam will help speed up the process. Freezing: I only froze kiwi juice, but you can freeze the purée as well! Because of the high natural sugar content these ice cubes will be sticky even when completely frozen. Kiwi-Basil Jam with Lemon (for waterbath canning) 3 Pounds Kiwi, Skins Removed 3 Cups Sugar* 1 Lemon, Zested and Skin Removed 1 Large Sprig Basil (6-8 Leaves) * If you’re not canning, feel free to reduce sugar content to your liking! Add kiwi, lemon, zest, and sugar into a sauce pan and bring to a simmer for 5-10 minutes or until kiwi and lemon start to fall apart. You can leave this as chunky or smooth as you like. (For a uniform texture you can blend it!) Add in basil and continue to simmer until jam is to your thickness preference. I went for about 20 extra minutes. You can test thickness by taking a spoonful and popping it into the freezer for five minutes! Remove from heat, transfer to jars, and enjoy! If you’re water bath canning, process for ten minutes. Previous Next

< Back Homemade Rice A Roni Prep Time: 10 minutes Cook Time: 20 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup long grain rice (other rice can be substituted) 12 cups spagetti noodles (uncooked, broken up really small) 1 teaspoon granulated garlic 2-3 tablespoons chicken bouillon (to taste) ____________ 2 tablespoons butter 2 1/2 cups chicken broth or water Preparation Mix dry ingredients in jar. Seal and label with instructions. Store in a cool, dry place. To use: Melt the butter and add the chicken broth. Add the bottle of the Rice A Roni mix. Bring to a boil, and then let simmer for about 20 minutes or until liquid is gone. Turn off heat and let rest for 2 minutes. Serve hot. Previous Next

< Back Chicken Salad Sandwich Prep Time: 15 minutes Cook Time: Serves: 4 Level: Beginner About the Recipe Ingredients 4 croissants or 8 slices of bread 1 can chicken, 12.5 oz or ½ pint bottled chicken ½ cup mayonnaise (or to desired moisture) ¼ teaspoon celery salt or lemon pepper ¼ cup celery, finely chopped ¼ teaspoon black pepper ¼ cup slivered almonds (or any nut) - optional ¼ cup raisins (or fresh grapes, cut in half) Butter to butter bread (optional) Preparation Drain the canned chicken (reserve the juices to flavor soups or make gravy). Mix the chicken and other ingredients together. Distribute mixture evenly between four sandwiches. Cut diagonally and serve. You can also add lettuce and cut up green onions on the sandwich as a garnish. Previous Next

< Back N'Awlins Seasoning Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons thyme 2 tablespoons crushed bay leaves 1 tablespoon parsley leaves 1 teaspoon basil leaves 2 tablespoon black pepper 1 tablespoon cayenne pepper 1 teaspoon Accent or MSG (optional) 1 cup salt Preparation Mix ingredients and store in an airtight container. Yields ¼ cup Previous Next

< Back Measurement Legend Have you ever wondered what "mt", "gpm", or "cu" means? Now you know. Abbreviation = Unit of measurement sq. = square ft. or ‘ = foot or feet in. or “ = inch or inches lb. = pound oz. = ounce or ounces gm. = grams mt. = meters ml. = milliliters cm. = centimeters fl. = fluid tsp. = teaspoon Tbl. = tablespoon cu. = cubic c. = cup gal. = gallon qt. = quart psi = pounds per square inch gpm = gallons per minute Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

< Back Soft and Gooey Marshmallow Popcorn Prep Time: 15 minutes Cook Time: 5 minutes Serves: 15-20 Level: Beginner Ingredients 32 cups popped popcorn 1 16oz. bag mini-marshmallows 1 cup butter 1 1/3 cup sugar ½ cup light corn syrup 1 teaspoon vanilla Preparation Put popped popcorn in a very LARGE bowl and add marshmallows, mix together. In a large saucepan, bring the butter, sugar, and corn syrup to a boil. Turn the heat down and let simmer for no more than 3 minutes. (Any longer and it will be hard, not gooey) Pour over popcorn/marshmallow mixture and stir well to coat entire contents. This is best served warm but is just as enjoyable when eaten cold. Store any leftover popcorn in an airtight container to keep it soft and gooey. Play around with this recipe. Add some nuts or raisins, maybe some pretzels. Enjoy this quick and easy snack. Previous Next