Serena

Rhubarb Butter

sweet-tart spread made with rhubarb, apple and honey.

Course Side Dish

Cuisine American

Keyword rhubarb

Ingredients

4 cups rhubarb chopped into pieces about 4 stalks
1 each apple cored and chopped into chunks
1/2 cup honey
2 tsp vanilla extract
1/4 tsp cinnamon 1/4 to 1/2 tsp if desired

Instructions

Puree the apple and rhubarg until smooth in a food process or blender,
NOTE: First attempt at this recipe used raw apple and raw rhubarb. Did not work - needed to cook rhubarb and apple first. Was not able to puree while raw.
Pour the mixture into a pot and stir in honey, vanilla and cinnamon
Bring to a boil, stirring occasionally. Reduce to simmer and stir every 4 to 5 minutes.
Cook for 15-20 minutes until thickened until your liking.
Pour into jar and let it cool. Store in the fridge

My Best Clam Chowder

February 13, 2025 by Serena Leave a Comment

This delicious clam chowder is cream-based and calls for the traditional chowder ingredients: onion, celery, potatoes, diced carrots, cream, and clams. A little red wine vinegar is added before serving for extra flavor.

Clam Chowder Ingredients

These are the easy-to-find ingredients you’ll need to make the best clam chowder of your life:

· Vegetables: You’ll need potatoes, carrots, celery, and onion.
· Clams: Use canned minced clams. Don’t forget to reserve the juice!
· Butter and flour: Make a roux with melted butter and all-purpose flour.
· Cream: A quart of half-and-half cream creates a thick, smooth, velvety texture.
· Red wine vinegar: Two tablespoons of red wine vinegar add welcome acidity.
· Seasonings: This clam chowder is simply seasoned with salt and pepper.

Banana Cake with Cream Cheese Frosting

January 26, 2025 by Serena Leave a Comment

Credit to tasteofhome.com/recipes/banana-cake-with=cream=cheese-frosting/

Easy Goulash Recipe

August 24, 2024 by Serena Leave a Comment

This ground beef Goulash Recipe is a quick and easy one pan dinner that’s pure comfort food.

1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs ground beef
3 tsp garlic, minced
2 15 ounce cans of tomatoe sauce
2 15 ounce cans of petite diced tomatoes
3 cups beef broth
3 tbsps Worchester sauce
2 tsp seasoned salt
2 tbsp Italian seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup shredded cheddar cheese

Instructions:

Add olive oil to large pot over medium heat. Add in the onion, bell pepper, and ground beef then cook until beef is no longer pink. Drain any excess fat and return to the stove top. Add in garlic and stir until fragrant (about 30 seconds).
Pour in the tomatoe sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove bay leaves and stir in the cheddar cheese just before serving.

taken from https;//iwashyoudry.com. Easy-goulash-recipe. Author Shawn
prep time 5 minutes, cook time 30 minutes, Total time 35 minutes
Main dish, American, Servings 10
kaywords: classic, comfort, goulash, ground beef, pasta, elbows

2024 zucchini rounds

August 7, 2024 by Serena Leave a Comment

3 medium zucchinis, sliced into 1/4 inch rounds
1/2 cup flour
2 large eggs. beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon Garlic Powder
1 teaspoon dried oregano
salt and pepper, to taste
1/4 cup olive oil
Fresh parsley, chopped for garnish, optional
Lemon wedges, 0ptional for serving

Directions:
Prepare three shallow bowls: one with flour, one with beaten eggs< and one with mixture of bread crumbs, Parmesan cheese, garlic powder, oregano, salt, pepper

Dredge each zuccini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

Heat oil in large skillet over medium heat. Add zuccini rounds in batches, making sure not to overcrowd the pan.

Cook for 2 to 3 minutes on each side, or until golden brown and crispy.

Transfer to a paper towel lined plate to drain excess oil

Serve hot, garnished with fresh parsley and lemon wedges if desired.

Prep time 15 minutes, Cooking time 15 minutes, Total Time 30 minutes

4 servings

Notes: there is alot of flour, eggs and crumb mixtures based on the number of slices of zucchini I used. Also browned very quickly. Expected more melted cheese based on picture. Keep this recipe but adjust expectations. I used very small zucchini slices.

2024 Peanut Butter Cookies

August 7, 2024 by Serena Leave a Comment

½ cup (4oz/115g) butter, at room temperature.

¾ cup (4 ½oz/128g) brown sugar.

½ cup (4oz/115g) sugar.

1 cup (8oz/225g) smooth peanut butter.

1 egg large at room temperature.

1 tsp vanilla extract.

1 ½ cups (7 ½oz/213g) all-purpose flour.

½ teaspoon baking powder.

½ teaspoon baking soda.

½ teaspoon salt.

METHOD:

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Line two large cookie trays with parchment paper.

3. In a large bowl using a hand mixer, cream together the butter, sugars and peanut butter until they’re light and fluffy.

4. Add the egg and vanilla extract beating until fully incorporated.

5. Add the flour and whisk until the mixture is combined and a thick dough is formed.

6. Cover and chill the dough for 30 minutes.

7. Scoop the dough into tablespoon-sized balls.

8. Using your hands roll until the dough forms a ball.

9. Now roll each ball in white sugar then place it on the baking tray.

10. Make sure you have 2 inches/4cm between each cookie.

11. Using two forks press down on each cookie to create an x shape on the top of each cookie.

12. Bake the cookies for 12 minutes until golden brown.

13. Allow the cookies to cool on a cooling rack.

14. Cookies can be stored in an airtight container at room temperature for 3-4 days.

Snipped from search for a different recipe than what I have always used. 2024

Big Moms Banana Pudding

June 1, 2024 by Serena Leave a Comment

2 cups sugar
3 tablespoons flour (all purpose)
4 eggs
2 cups whole milk
2 tsp vanilla
Cook together until thick

1 box vanilla wafer cookies
4 bananas

Layer and let cool. Serve
Best Pudding in the world!

Recipe taken from a post on Facebook.

Comments: a lot of sugar in this recipe – could use less

Oatmeal Lemon Crumble Bars

May 12, 2024 by Serena Leave a Comment

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
1 cup oatmeal old-fashioned oats
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees.

In a bowl mix the flour, baking powder and salt.

In a second bowl, beat the butter and brown sugar until creamy. Add the oats and flour mixture, mixing until crumbly.

Press two thirds of the oat mixture into a greased 8 inch square ban.
LINE THE PAN with parchment paper for easier removal. 8×8 size is better than 9×9.

Bake bottom layer base for 15 minutes.

While the base is baking, combine sweetened condensed milk, lemon juice, and lemon zest.
Pour over the baked crust.

Bake for another 20-25 minutes or until set and edges are golden brown.

Let cool before cutting into bars.

Prep time 10 minutes
Cooking time 40 minutes
Total time 50 minutes

Credit to a Facebook post with picture of the Oatmeal lemon crumble bar.

Found the same recipe at https://sallysbakingaddiction.com/oatmeal-lemon-creme-bars/
Picture Credit to Sallysbakingaddiction.com

May 8, 2024

Tips

Don’t pack the crust in too tight: When pressing the mixture into your lined pan, avoid packing it in too tight. Press the mixture down very lightly with your hands or the bottom of a measuring cup.
Use a citrus zester: Lemon zest carries a lot of flavor in the lemon filling.
Avoid over-baking: It can be difficult to determine when the bars are done, but err on the side of under-baking. And keep in mind that the bars will continue to set as they cool. If over-baked, the crust and edges will be quite firm. Once the fully assembled bars go in the oven, they take about 23–25 minutes.
Stretching the recipe into a 9-inch pan yields very thin bars, so I don’t recommend that size.

Dump Cake with fresh apples

March 31, 2024 by Serena Leave a Comment

6 apples, peeled, cored and thinly sliced
1/2 cup roughly chopped pecans
1/2 cup packed brown sugar
1 tsp cinnamon
1 tsp vanilla
pinch of salt
1 box of yellow cake mix

3/4 cup (1 and 1/2 sticks) butter, cut into small cubes
vanilla ice cream, for serving

Preheat oven to 350 degrees.

In a large bowl, toss 6 apples, peeled, cored and thinly sliced, pecans, sugars, cinnamon, vanilla and a pinch of salt together

Pour apples into a 9 x 13 baking dish. Top with boxed cake mix, then place butter all over top

Bake until top is golden and apples are tender – about 50 to 60 minutes

Carter’s Blonde Cinnamon Rolls

February 25, 2024 by Serena Leave a Comment

Made a half batch of Carter’s Blonde Cinnamon Rolls to test out a different recipe. Had joined a Facebook Group for Cinnamon Rolls and many of the posters referenced this recipe. 10 cups of flour makes a lot of dough and is more than I wanted to try for a new recipe so just cut the recipe in half.

Carters Blonde Cinnamon Rolls