Recipes this month were contributed by members of the National Federation of the Blind of South Dakota.
Spinach and Artichoke Dip
by Beth Albury Konechne via Lil’ Luna
This dip is a delicious appetizer, usually paired with chips, crackers, or bread. However we also love it as a filling for stuffed mushrooms. Trust us; it’s a hit at parties!
Ingredients:
14 oz. can of artichoke hearts (drained, chopped)
10 oz. box of frozen spinach (thawed, drained)
2 teaspoons garlic
1/3 cup mayo
8 oz. cream cheese
2 cups parmesan cheese
2/3 cup sour cream
Method: Mix ingredients thoroughly, and then put into an 8 x 8 pan. Bake at 375 degrees for twenty-five minutes or until the edges are beginning to get crispy.
Berry Easy Muffins
by Beth Albury Konechne
In our house, this gluten-free and vegan recipe is one of our go-to bakery items since it works for a lot of dietary needs; it is yummy both for breakfast or an after-supper treat.
This recipe can make either a dozen (12) muffins or a 9-inch circle cake pan.
Ingredients:
1 flax egg (1 tablespoon ground flaxseeds and 3 tablespoons of plant milk)
2/3 cup plant milk (I like unsweetened vanilla almond milk)
2 tablespoons oil
1/3 cup maple syrup
2 cups gluten-free Bisquick
1 cup frozen berries
Method: In a mixing bowl, first make the flax egg. Put in the other liquids and mix. Add one cup of the Bisquick and stir until smooth. Repeat with the second cup. Lastly, fold in the frozen berries; please do not thaw. Make sure to grease the pan before adding the batter. Bake at 375 degrees. Check after fifteen minutes. The time can vary depending on the size of your confection and the type of berries. You can eat as is or top with some Kerrygold butter.
Energy Bars
by Mike and Jackie Klimisch
These are very easy, quick bars to make that go over well at any get-together. They are very nutritious for a snack food.
Ingredients:
3/4 cup honey
2-1/2 cups peanut butter
2 cups coconut finely grated
1-1/2 cups flaxseed ground
4 teaspoons vanilla
4 cups oatmeal
Method: Mix and put in 9 x 13 cake pan. Chill. [Cutting it into bars with a nearly frozen butter knife can help.
Microwave Nut Brittle
by Mike and Jackie Klimisch
Ingredients:
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoons salt
1-1/2 cups cashews, mixed nuts, pecans, or peanuts
1 teaspoon butter
1 teaspoon vanilla
2 teaspoons baking soda
Method: Spray cookie sheet and metal spatula with cooking spray. In two-quart microwavable-glass measuring cup or bowl stir sugar, corn syrup, and salt with a wooden spoon until mixed. Microwave on high seven to eight-and-a-half minutes or until syrup is pale yellow. Candy syrup is hot, handle carefully, do not touch mixture. Stir in nuts. Microwave one to two minutes or until nuts are lightly browned. Immediately stir in butter, vanilla, and baking soda until foamy. Quickly pour onto prepared cookie sheet; spread evenly with spatula. Cool; break into pieces. Store in tightly covered container.
Fisher Beans
by Pam Fisher
Pam Fisher is the second vice president of South Dakota.
Ingredients:
1 can pork and beans
1 can red kidney beans, rinsed and drained
1 can baby butter beans, rinsed and drained
1/2 pound bacon, cooked and chopped
1 pound hamburger, cooked, chopped, and drained
1/2-1 onion depending on your liking, diced and cooked with hamburger
1 cup brown sugar
1 cup ketchup
1 tablespoon mustard
1 tablespoon white vinegar