Spinach Brownies

This might sound crazy, but stick with me. These savory treats are a great option to get picky kids eating their veggies.

Ingredients

• 1 (10 ounce) package spinach, rinsed and chopped

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 eggs

• 1 cup milk

• 1/2 cup butter, melted

• 1 onion, chopped

• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.

2. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.

3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.

4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Banana Sour Cream Bread

I know, you're probably thinking, “Oh no! Another banana bread recipe!” But this one is a little different: the sour cream makes this one so moist it melts in your mouth. The flavor is just wonderful! This one is great for gift giving and holidays. Loaves freeze well.

Ingredients

• 1/4 cup white sugar

• 1 teaspoon ground cinnamon

• 3/4 cup butter

• 3 cups white sugar

• 3 eggs

• 6 very ripe bananas, mashed

• 1 (16 ounce) container sour cream

• 2 teaspoons vanilla extract

• 2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 3 teaspoons baking soda

• 4 1/2 cups all-purpose flour

• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 300F. Grease four 7x3 inch loaf pans.

2. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon.

3. Dust pans lightly with cinnamon and sugar mixture.

4. In a large bowl, cream butter and 3 cups sugar.

5. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.

6. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

7. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Presto Vegan Pesto

Here is a great pesto option for vegans or those that are sensitive to dairy products. It substitutes parmesan cheese for a soy-based alternative.

Ingredients

• 1 bunch fresh basil

• 1/3 cup pine nuts

• 5 cloves garlic

• 1/2 cup olive oil

• 1 tablespoon lemon juice

• 2 tablespoons water

• 1/4 cup Parmesan flavor grated soy topping

Directions

1. Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.

Lemon Rosemary Salmon

This is a great choice for a cold winter day. I recommend pairing it with wild rice, some crusty bread, amd a salad.

Ingredients

• 1 lemon, thinly sliced

• 4 sprigs fresh rosemary

• 2 salmon fillets, bones and skin removed

• coarse salt to taste

• 1 tablespoon olive oil, or as needed

Directions

1. Preheat oven to 400 degrees F.

2. Arrange half the lemon slices in a single layer in a baking dish.

3. Layer with 2 sprigs rosemary, and top with salmon fillets.

4. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.

5. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Venison Italian Soup

This is a hearty all-in-one-meal soup which contains vegetables, meat, and pasta. Served with mozzarella-garlic bread, makes a great meal on a cold winter day. This is a perfect soup to utilize delicious venison from hunting season.

Ingredients

• 1 pound ground venison

• 1 onion, chopped

• 1 (14.5 ounce) can stewed tomatoes

• 2 (8 ounce) cans tomato sauce

• 3 cups water

• 1 tablespoon minced garlic

• 2 teaspoons dried basil

• 2 teaspoons dried oregano

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 (15 ounce) can pinto beans

• 1 (15 ounce) can green beans

• 1 carrot, chopped

• 1 zucchini, chopped

• 1/2 (16 ounce) package fusilli (spiral) pasta

Directions

1. Brown venison, onion, and garlic over medium heat until meat is no longer pink.

2. Add tomatoes, tomato sauce, water, and spices.

3. Bring to a boil, and then simmer for about 30 minutes.

4. Stir in beans, carrots, and zucchini.

5. Simmer soup for 90 minutes.

6. Add pasta, and cook until tender.

7. Top individual servings with grated cheese, and serve.

Stove Pot Roast With Mashed Potatoes

Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal.

Ingredients

Pot Roast:

• 1 (3 pound) beef chuck roast

• salt and ground black pepper to taste

• 4 (10.5 ounce) cans condensed beef broth

• 1 cup water

• 1 white onion, cut into large wedges

• 5 cloves garlic

• 1 (16 ounce) package carrots, peeled

• 1 sprig fresh rosemary

  Mashed Potatoes:

• 5 pounds Yukon Gold potatoes, peeled and diced

• 1 (12 ounce) can evaporated milk, or as needed

• 1/2 cup butter

• salt to taste

Directions

1. Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.

2. Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.

3. Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.

4. Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.