Rhubarb Crumble Bars

Fresh rhubarb season is nearly here. This zingy recipe is sure to wake up your tastebuds from their winter slumber.

Ingredients

Filling:

• ⅓ cup water

• ¼ cup white sugar

• 3 cups chopped rhubarb

Topping:

• ½ cup old-fashioned oats

• 2 tablespoons whole wheat flour

• 1 teaspoon ground cinnamon

• 4 teaspoons pure maple syrup, room temperature

• 2 teaspoons unsalted butter, melted

Crust:

• ⅔ cup all-purpose flour

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• 2 tablespoons unsweetened cashew milk, room temperature

• 1 tablespoon unsalted butter, melted

• 1 teaspoon vanilla extract

• 4 tablespoons white sugar

Directions

• Step 1

  Preheat the oven to 350 degrees F. Coat an 8x4-inch loaf pan with nonstick cooking spray.

• Step 2

  Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.

• Step 3

  Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.

• Step 4

  Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.

• Step 5

  Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.

• Step 6

  Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.

• Step 7

  Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

Mint Chicken

Fresh lemon juice and mint leaves are a must! Serve over a bed of white rice.

Ingredients

• 2 skinless, boneless chicken breast halves - cut into bite-size pieces

• 1 clove garlic, crushed

• ½ cup all-purpose flour

• ½ cup margarine

• ¼ cup fresh lemon juice

• ½ cup chopped fresh mint leaves

Directions

1. In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.

2. Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

Easter Chick Deviled Eggs

These Easter Chick Deviled Eggs are a whimsical spin on a classic favorite. These adorable appetizers feature traditional deviled eggs filled with a creamy, savory mixture, artfully garnished to resemble charming little chicks. Perfect for adding a touch of fun to your Easter celebration, these delightful treats are sure to bring smiles to your guests' faces.

Ingredients

• 12 hard-boiled eggs, peeled

• 2 tablespoons mayonnaise

• 1 ½ tablespoons yellow mustard

• 1 dill pickle, finely chopped

• 1 tablespoon prepared horseradish, or to taste

• 1 teaspoon pickle juice

• salt and ground black pepper to taste

• 1 carrot, cut into rounds

• 12 slices canned black olives, or as needed

Directions

1. Slice through the top third of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

2. Mix egg yolks with mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper. Fill a piping bag or a plastic bag with the egg yolk mixture. Snip off one corner if using a plastic bag. Pipe yolk mixture into the hollowed egg whites creating the chick, ensuring there is enough filling exposed at the top to add eyes and a beak.

3. Slice small wedges out of carrot rounds to create 12 beaks. Add a beak to each chick.

4. Slice olive pieces into small squares to be used as eyes. Add 2 eyes to each chick. Place the egg tops onto each chick so it looks like the chicks are peeking out of the eggs.

Spring Broccoli Salad

Broccoli salad is the perfect spring dish. With broccoli and cauliflower being cool weather plants, you might have some just about ready to harvest.

Ingredients

• 2 heads broccoli, cut into florets

• 1 head cauliflower, cut into florets

• 1 medium carrot, shredded

• ¼ medium red onion, minced

• 5 slices cooked and crumbled bacon

Dressing:

• 1 cup mayonnaise

• ¼ cup red wine vinegar

• 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)

• ½ teaspoon garlic powder

• salt and ground black pepper to taste

Directions

• Step 1

  Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.

• Step 2

  Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.

• Step 3

  Remove florets from the ice water and put on paper towels to dry.

• Step 4

  When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

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.