After a too long hiatus, we’re back with some wonderful recipes for you, I am still not in the kitchen but Frank has added cooking to his super nursing skills. No matter who is at the stove in your house, this easy salmon recipe has great gourmet flair. Ingredients: ¾ cup dry white wine…
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Hershey Travel Blog
Recipe of the Week — Shrimp Appetizer
We have had some trouble getting our recipes of the week to post to everyone — so now we’ll be including them in our Blog as well as on Facebook. Here’s a great recipe that should be perfect for upcoming Holiday parties. 2 pounds cooked medium shrimp, peeled and deveined 1 medium red onion, sliced…
Recipe of the Week – Sweeties
Here’s a super easy recipe from Jane… so very sweet but so good. Everyone has been asking for the recipe. Ingredients: 6 ounces butterscotch chips (1/2 package) 1/4 cup butter 1 cup chunky peanut butter 2 cups miniature marshmallows Directions: Grease an 8×8 pan. Melt butterscotch chips and butter in microwave, stirring…
Recipe of the Week – Rhubarb Cream Pie
Rhubarb is one of Frank’s favorite spring treats. My good friend Karen gave this me this super recipe that we think your family will love, too. Ingredients: 9 Inch pie shell – unbaked 4 cups rhubarb – cut into ½ inch pieces 1 1/3 cups sugar 1/3 cup flour pinch salt 1 tsp. vanilla 2…
Recipe of the Week – Strawberry Salad
We are just starting to see local strawberries in the markets and this recipe is quick, easy and delicious. We think it’s perfect with grilled chicken or steak. Ingredients: 3 cups fresh baby spinach 1/2 cup sliced fresh strawberries 1/4 cup sliced honey-roasted almonds 1 tablespoon cider vinegar 1 tablespoon…
Recipe of the Week – Sunshine Puffs
These wonderful little treats got rave reviews this week. Guests even asked to take leftovers home. Of course, we said yes and gave them the recipe, too. Ingredients: 1 package (3 oz) cream cheese, softened 1/3 cup powdered sugar 2 tablespoons lemon juice 1/8 teaspoon grated lemon peel 1 cup flaked coconut 1 can Pillsbury® Big & Buttery refrigerated crescent dinner…
Recipe of the Week – Roasted Red Potatoes with Herbs
These delicious potatoes are so good with grilled or broiled meats or poultry…but we also like them as a side with egg dishes for breakfast. Ingredients: 8 small red potatoes, cut into wedges 1 medium onion, cut in 6 to 8 wedges 1 tablespoon olive oil 2 teaspoons butter 1/2 teaspoon dried dill weed 1/2…
Recipe of the Week – Blueberry Muffins with Streusel Topping
The blueberries in the garden are almost ripe and there are plenty at the farmers markets. These muffins are one of my personal favorite summer treats. 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 tablespoons all-purpose flour 1 1/2 cups fresh blueberries 1/2 cup butter 3/4 cup…
Recipe of the Week — Charred Corn Salad with Basil and Tomatoes
Believe it or not we’re starting to see local corn in the markets. The farmers say the unusually mild spring got them off to an early start. Our good friend Becky brought this wonderful dish to a recent picnic and everyone wanted the recipe. Ingredients for Charred Corn Salad with Basil &…
Recipe of the Week – Apple Bars
What to do with one or two left over apples? Make these oh so good apple bars. Ingredients • 1/2 cup melted butter • 1 cup white sugar • 1 egg • 1 cup all-purpose flour • 1/2 teaspoon baking soda • 1 teaspoon ground cinnamon • 1 cup apples – peeled, cored…