Spring Theme Recipes

After a long winter of hearty meals and cozy hibernation, we’re all ready for some fun foods!

Do you have a spring dish that you like? Send it to us at connect@qafmagazine.com. I will make it and give you a review. I could always use new recipes. Bonus points if it’s low carbs.

March

In addition to St. Patrick’s Day, we also have National Chip & Dip Day on the 23rd and several Jewish holidays coming up, for which we’ll be sharing some delicious, themed recipes.

Taco Soup

From Lisa Freed

Yes, my mother called this her Taco Soup. I have no idea why she called it that. Everyone asks me for this recipe.

Ingredients:

• 1 lb. Ground Beef

• 16 oz. Picante Sauce (I use Pace Medium Chunky)

• 1 Can Whole Kernel Corn (drained)

• Tortilla Chips (scoops are my favorite)

Note: I don’t use the whole can of corn. I vary the amount of picante sauce that I use based on my desire for consistency each time.

Instructions:

Brown ground beef in a large pot. Drain fat.

Add picante sauce and drained corn. Let simmer for 2 hours

Dip and enjoy.

*Depending on who I’m feeding, I may add chopped onions, green chillies, jalapenos, or whatever my mood tells me to.

Aunt Linda’s Jewish Coffee Cake

From Lisa Freed

Ingredients:

• 1 yellow cake mix

• 1 cup sour cream

• 1 cup olive oil

• 4 eggs

• 1 box vanilla instant pudding

• 5 T. brown sugar

• 2 T. cinnamon

Instructions:

Preheat oven to 350°

Grease & flour bundt pan.

Combine cake mix, sour cream, oil, eggs and pudding in large bowl. Set aside.

In a small bowl, mix brown sugar & cinnamon

Pour ½ of your cake batter in bundt pan. Sprinkle ½ brown sugar & cinnamon mixture on top.

Pour remaining ½ of your cake batter in bundt pan. Sprinkle remaining ½ brown sugar & cinnamon mixture on top.

Bake 35-40 minutes checking with toothpick to see if it comes out clean.

Immediately flip cake upside down onto a cake plate.

** Sometimes I drizzle icing over the top but I like the cake without it.

April

Did you know that April 2nd is National Peanut Butter and Jelly Day? There’s no need for a PB&J recipe—it’s already perfect as is! But here’s a twist you might love: try a Grilled PB&J. Just cook it like a grilled cheese, and trust me, you’ll thank me later. Don’t forget to have a glass of milk ready!

April 13th is Peach Cobbler day and April 20 is Easter.

Praline Peach Cobbler

From Lisa Freed

I snagged this recipe from a magazine one day, years ago, while I was sitting in a doctor’s office. I make it so very often.

Ingredients

• 1 c graham cracker crumbs

• 1c finely chopped pecans

• ½ c packed brown sugar

• ½ c melted butter

• 2 – 29 oz cans slice peaches (drained)

• 2 t. prepared cinnamon/sugar

• 1 c Original Bisquick

• 1 c sugar

• 1 c milk

Instructions

Preheat oven to 350°. Spray 13 x 9” pan.

Mix crumbs, pecans, brown sugar and butter. Press evenly on bottom of pan.

Arrange peaches on crust, then sprinkle with cinnamon/sugar mixture.

Mix bisquick, sugar and milk.

Pour over peaches.

Bake 45-50 minutes until golden bubbly.

Resurrection Cookies

For spiritual families, this can be a meaningful learning experience for both you and your children, helping you explore the true meaning of Easter. Even for those who don’t share the belief, it’s still a fun and enjoyable experience. Full article: https://www.beneathmyheart.net/2012/03/easter-story-cookies-the-true-meaning-of-easter/

What you need:

• 1 cup sugar

• 1 cup whole pecans

• 1 zip-lock baggie

• 1 wooden spoon

• 1 teaspoon vinegar

• 3 egg whites

Instructions

Preheat oven to 300° Place pecans in zipper baggie and beat them with the wooden spoon to break into small pieces.

Put 1 tsp. vinegar into a mixing bowl.

Add egg whites to vinegar.

Add 1 cup sugar.

Fold in broken nuts. Drop by teaspoons onto parchment paper covered cookie sheet.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

GO TO BED!

On Easter morning, open the oven and see the surprise. Notice the cracked surface and take a bite. The cookies are hollow!

May

May is National BBQ month. How much better can it be? And the 28th is National Burger Day. So, in keeping with grilling out, great burgers and enjoying Cinco De Mayo, let’s finish this off with some Mexican Street Corn!!

Mexican Street Corn

From Sterling Freed

Ingredients

• 8 ears of sweet corn

• ½ c Crema (or regular sour cream)

• 1/2 cup mayonnaise

• 1 cup Cotija cheese (grated Parmesan will also work NOT from a jar)

• Juice and zest from one lime

• ½ c Cilantro

• 1 teaspoon Chipotle chili powder

• Salt to taste

Instructions: