Hklbrries' profile page
Recipes
Sunrise Smoothie
By Hklbrries
Don't toss fruits when they start to get mushy - that's when antioxidant levels peak (and taste is often sweetest)
- 1 c mango chunks
- 1/2 banana, chopped
- 1 tsp fresh lime juice
- 1/4 tsp finely grated fresh ginger ADD TO SHOPPING LIST
- 1 ice cube
- 2 tsp honey
- 2 c seedless watermelon chunks
Cherry Jam (made with Clear Jel)
By Hklbrries
- 4 cups pitted chopped cherries
- 1/4 cup lemon juice
- 4 tbsp Clear Jel
- Sugar to taste (approximately 1 cup)
Huckleberry Apple Cider
By Hklbrries
Courtesy of the Greenbriar Inn, Coeur d'Alene, ID
- 1 gallon apple cider
- 1 13 ounce bottle of Wildbeary Huckleberry lemonade concentrate
Chocolate Butter Brickle Bars
By Hklbrries
Preheat oven to 375 F. In a medium mixing bowl, combine flour, brown sugar, 1/2 cup butter, and 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 3/4 cup firmly packed brown sugar
- 1/2 cup butter or margarine, softened
- 1/2 tsp salt, divided
- 1 package (6 ounces) butterscotch chips
- 1/4 cup light corn syrup
- 2 tbsp butter or margarine
- 1 tbsp water
- 1 cup chopped pecans
- 1 package (6 ounces) milk chocolate chips
Summer Broccoli
By Hklbrries
Splurge on the balsamic vinegar
- 4 cups broccoli florets
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- Salt, to taste
- Pepper, to taste
Festival Coleslaw
By Hklbrries
Dressing: Prepare dressing by combining all ingredients in a blender and blending well, about 30 seconds
- Dressing:
- 1 cup vegetable oil
- 2 tbsp sugar
- 1/3 cup cider vinegar
- 1 tbsp whole-grain mustard
- 1 tbsp celery seeds
- 1 tbsp prepared white horseradish
- 1 tsp salt
- 1/4 tsp white or black pepper
- Slaw:
- 2 heads green cabbage, about 3 pounds each
- 1 head red cabbage, about 3 pounds
- 1 red onion, sliced thin
- 6 carrots, peeled and shredded
- 3 large red bell peppers, seeded and cut into thin strips
- 3 large green bell peppers, seeded and cut into thin strips
- 1/2 cup chopped fresh dill
- 1/4 cup chopped parsley
Cinnamon-Carrot Pie
By Hklbrries
Judith Ogden Larsen's pie shop had a beginning as humble as gooseberry pie
- 2 cups cooked, mashed carrots
- 1 (12-ounce) can evaporated whole milk
- 1 cup sugar
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp ginger
- 2 tsp cinnamon
- 1 (10-inch) unbaked crust
Rise and Shine Granola
By Hklbrries
When making granola, work in a cool, dry place
- 2 cups rolled oats
- 1/2 cup wheat bran
- 1/2 cup shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup sunflower or pumpkin seeds
- 1/2 cup canola oil
- 1/4 cup honey
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt, to taste
- 1/2 cup dried cranberries
- 1/2 cup chopped dried apricots
- 1/3 cup golden raisins
- 1 tbsp grated orange zest
David H Murdock's Super Juice
By Hklbrries
David H Murdock is chairman of the Dole Food Company
- 1 1/2 cups pineapple juice
- 1/2 orange, peeled
- 2 sprigs fresh flat-leaf parsley
- 1/2 cup spinach, washed
- 1/2 medium tomato
- 1/2 cucumber (leave peel on)
- 1/2 banana, peeled
- 1/2 medium apple
- 1/2 medium carrot
Slow-Cooker Tomato-Basil Soup with Mini Ravioli
By Hklbrries
Serve this soup with slices of toasted whole-grain bread and you won’t even miss the cheese sandwiches
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onions
- 1 (28-ounce) can whole plum tomatoes, with juice (see note)
- 1 teaspoon thyme
- 3 1/2 cups reduced sodium chicken broth or vegetable broth
- Parmesan or Romano cheese rind (optional)
- 1 bay leaf
- 8 ounces mini ravioli (see note)
- 1/4 cup fresh basil, chopped
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan or Romano cheese, for garnish