Recipe Blog: Jello Grapes
Submitted by Alison Adkins
1 pound of green seedless grapes, pulled from the stems and rinsed
1 3-oz. package of Melon Fusion Jell-O (NOT prepared)
Water
Directions
Rinse the grapes under water until all are clean and wet. Spread the gelatin mix on a plate, about 1/3 at a time. Place a handful of grapes on the plate and gently roll each grape in the gelatin powder until it is covered. Place the coated grapes into a bowl and repeat the process with the remaining ingredients until all of the grapes are covered. Place the bowl and let set in the refrigerator for at least 1 hour, until the gelatin is set. The colder these are, the better they taste!
Recipe Blog: Bacon Pancakes
Submitted by Alison Adkins
Here is what you will need for 8 servings:
8 pieces bacon, cooked
1 ½ cup pancake mix
3 tablespoons oil*
1 egg*
Directions:
Whisk together the ingredients for the pancake batter. Mine included the 3 tablespoons oil and egg listed above; along with the pancake mix itself.
Allow to sit.
On a hot and slightly greased griddle, cook the bacon. Remove to a paper towel and allow the grease to come off.
Remove the bacon grease from the griddle. Then, depending on the space you have, add a few pieces of bacon at a time and pour a small portion of the pancake mix over the each slice of bacon. Make sure the bacon is fully covered {don’t skimp, but don’t go overboard, either!}
Now cook like you would cook a normal pancake; flip each when the sides begin to bubble and then allow to cook for an additional couple of minutes
Remove and repeat with the remaining pieces of bacon.
Recipe Blog: Creamy Pesto Pasta
Submitted by Emma Tolle
Ingredients
- 1 cup of basil pesto (recipe here)
- 2 tbsp extra virgin olive oil
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 pound favorite pasta, cooked
- Heat olive oil over medium heat.
- Add pesto and mix into the oil. Be sure to stir often as the pesto warms.
- When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. (You can always add more cream it you’d like.)
- Add some pasta water to thin out the sauce, if needed.
- Turn down the heat and continue to stir to incorporate the cream and pesto.
- Salt and pepper to taste.
Recipe Blog: Garlic Parmesan Orzo
Submitted by Patrick Blanchard, Sophomore
1 Cup Uncooked Orzo Pasta
1 Tbsp. Garlic, minced
2 Tbsp. Unsalted Butter
2 Cups Spinach, chopped
1/4 Cup Parmesan Cheese
2 Tbsp. Milk
Salt and Pepper, to taste
Cook orzo according to package directions. Melt butter in a large skillet over medium heat and add garlic. Saute until tender, about 4 minutes, then add the spinach and cook, 1 minute.
Add the orzo, parmesan and milk and season with salt and pepper. Stir until parmesan has melted and and everything has heated through.
Recipe Blog: Cheddar Bacon Ranch Pulls
- 1 unsliced loaf of (round is preferable) sourdough bread
- 8-12 oz cheddar cheese, thinly sliced
- 3 oz bag Oscar Mayer Real Bacon bits
- 1/2 cup butter, melted
- 1 Tbsp ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Place slices of cheese in between cuts.
Sprinkle bacon bits on bread, making sure to get in between cuts.
Mix together butter and Ranch dressing mix.
Pour over bread.
Wrap in foil the entire loaf in foil and place on a baking sheet.
Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Courtesy of Julie Evans on cafemom.com