Strawberry Shortcake Cookies

Right now we have fresh strawberries at our Mason and Belpre markets. The strawberry shortcake cookies are a delicious, one-bowl recipe that are a perfect spring dessert.

Ingredients

• 4 oz cream cheese room temperature

• 10 tablespoons butter softened

• 1 cup white sugar

• 1 egg

• 2 cups flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup white chocolate or vanilla chips

• 1 ½ cups frozen strawberries diced into tiny pieces (plus more )

Instructions

1. Preheat oven to 350 F.

2. Line a baking sheet with parchment paper and set aside.

3. In a large bowl cream together cream cheese and butter.

4. Add in sugar and egg.

5. Add in flour.

6. Sprinkle the baking powder, salt and baking soda over the flour.

7. Use a rubber spatula to work in the flour until a dough forms.

8. fold in chocolate chips and frozen strawberries.

9. Using a mini cookie scoop, scoop out the cookie dough and place on prepared baking sheet.

10. Press pieces of frozen strawberries into the cookies (this will make the cookies look prettier when they are done with bits of strawberries peeping out)

11. Bake for about 10 minutes.

12. Transfer cookies to a cooling rack.

Rustic Sausage Pasta

This rustic pasta recipe is quick and easy to adjust for taste.

Ingredients

• 1 (12 ounce) package rotini pasta

• 1 pound bulk Italian sausage

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 red bell peppers, chopped

• 1 small zucchini, chopped

• 1 small yellow squash, chopped

• 1 cup mushrooms, sliced

• salt and pepper to taste

• 1 (14.4 ounce) can diced tomatoes

• 1 cup tomato sauce

• ¼ teaspoon dried thyme

• ¼ teaspoon dried basil

• ¼ teaspoon dried oregano

• 1 cup grated Parmesan cheese

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

• Step 2

  Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.

• Step 3

  Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Instant Pot Loaded Potato Soup

This potato soup cooks in an Instant Pot® and is customizable with assorted toppings. I prefer to get my saltiness from the bacon, so I don't add extra salt. I also like a thicker chowder-like consistency; if you like yours thinner, add more liquid.

• 1 yellow onion, diced

• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

• 1 tablespoon butter

• 2 ½ pounds Yukon Gold potatoes, peeled and chopped

• 1 cup water

• 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

• 1 ½ cups half-and-half

• ½ cup shredded Cheddar cheese

• ¼ cup sliced green onions

• ground black pepper to taste

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

• Step 2

  Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

• Step 4

  Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

• 1 yellow onion, diced

• 4 thick slices cherrywood-smoked bacon, cut into 1-inch pieces

• 1 tablespoon butter

• 2 ½ pounds Yukon Gold potatoes, peeled and chopped

• 1 cup water

• 1 ½ teaspoons garlic base (such as Better Than Bouillon® Roasted Garlic Base)

• 1 ½ cups half-and-half

• ½ cup shredded Cheddar cheese

• ¼ cup sliced green onions

• ground black pepper to taste

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bacon, and butter to the hot pot and saute until bacon is crispy, 5 to 8 minutes. Turn off Saute function and transfer contents to a small bowl.

• Step 2

  Add potatoes, water, and garlic base to pot and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Mash potatoes against the side of the pot, leaving some chunks if desired. Add onion-bacon mixture and half-and-half; stir to combine.

• Step 4

  Ladle into soup bowls and top with green onions, Cheddar cheese, and black pepper.

Hot Greek Salad

It’s a Greek Salad, but warm and filling!

Ingredients

Ingredient Checklist

• 1 cup orzo pasta

• 1 ½ tablespoons olive oil

• 2 skinless, boneless chicken breast halves, cubed

• 4 cloves garlic, crushed

• 1 tablespoon Greek seasoning, or to taste

• 2 cups fresh spinach

• 1 cucumber, cubed

• 1 tomato, cubed

• 1 (15 ounce) can large black olives, drained

• 2 tablespoons sun-dried tomato vinaigrette

• ¼ cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil.

2. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.

3. Drain and keep warm.

4. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes.

5. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes.

6. Serve over orzo; top with feta cheese.

Easy Yorkshire Pudding

Image via pxHere

Indulge in the rich and savory tradition of Yorkshire pudding, a beloved British staple that has delighted taste buds for generations. This delectable dish, with its crispy exterior and soft, airy interior, has earned its place as a cherished accompaniment to Sunday roasts.

Ingredients

• 3 large eggs

• 1 cup milk

• 1 cup all-purpose flour

• 2 tablespoons butter

Directions

1. Gather all ingredients.

2. Preheat the oven to 375 degrees F (190 degrees C).

3. Beat eggs and milk together in a medium bowl.

4. Stir in flour.

5. Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.

6. Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.

7. Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden, without peeking, about 25 minutes more.

Mandarin Orange Cake

This moist and flavorful cake is infused with the bright and zesty essence of mandarin oranges, imparting a delightful citrusy flavor with every bite. Whether you're indulging in this dessert as a teatime treat or as a sweet finish to a meal, this mandarin orange cake is a delightful option for those seeking a unique and refreshing twist on traditional cakes.

Ingredients

• 1 (15.25 ounce) package yellow cake mix

• 1 (11 ounce) can mandarin orange segments

• 4 large eggs

• 1 cup vegetable oil

• 1 (20 ounce) can crushed pineapple with juice

• 1 (8 ounce) container frozen whipped topping, thawed

• 1 (3.5 ounce) package instant vanilla pudding mix

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.

2. Combine cake mix, mandarin oranges with juice, eggs, and oil in a large bowl; beat with an electric mixer until smooth. Pour batter into the prepared pan.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set aside to cool for at least 30 minutes.

4. Beat pineapple with juice, whipped topping, and dry pudding mix together in a large bowl until blended. Spread on cooled cake.