Sweetie Staff Recipes

Submitted by Linda Hundt

This soup is wonderful to serve anytime of the year… in the summer when the corn is fresh, and in the winter when you can purchase frozen corn-on-the cob. My family loves it with warm biscuits and honey!

• 4 ears frozen sweet corn (or fresh corn), boiled, cut off the cob
• 3 - 4 slices of thick sliced maple bacon
• 1/2 medium onion, chopped fine
• 1/8 C. white wine (or water)
• 1 medium-large potato, cooked and diced
• 1 Tbsp. butter
• 1 C. water from boiled corn
• ½ tsp. chicken (or veggie) soup base
• 2 C. half-and-half cream
• Several sprigs of chopped, fresh thyme
• Salt and Pepper to taste
• Dash of paprika

Boil frozen (or fresh) corn-on-the-cob in water (do not microwave to cook). When cooked, cut kernels off the cob and set them aside (be sure to reserve 1 C. of the boiling water for later). Cook bacon until crisp in large pot on medium heat. Remove bacon from pan, leaving grease. Add onions and stir often until caramelized. Add wine (or water), butter, potatoes, kernels of corn, and thyme. Cook for five minutes, stirring often. Add water, cream, and seasonings. Slowly simmer soup till flavors blend. Serve. Crumble cooked bacon on top of each bowl of soup. Optional toppings - shredded white cheddar cheese, chives/green onions, and sour cream.

Submitted by Eileen Hundt 

These muffins are fun, tasty, and are meant to be served warm so that the biscuit pieces can be easily torn apart and eaten with your fingers! These little babies melt in your mouth and are deliciously sticky and gooey. While they are baking, the butter and sugar melts together creating a caramelly glaze. They are sweet and cinnamony and the glaze melts into all the cracks of the muffins. Be sure to give these a try, they are very addicting and so easy to make!

• 2 cans Pillsbury Buttermilk Biscuits
• 1 C. light brown sugar
• 2 tsp. cinnamon
• 1/2 C. (1 stick) butter, melted
   
• Glaze
• 1 C. powdered sugar
• 2 Tbsp. milk

Preheat oven to 350 degrees. Spray 2 muffin tins with non-stick cooking spray.Cut each biscuit into quarters. In a bowl, mix together the brown sugar and cinnamon. Melt the butter in a separate bowl. Working with one at a time, roll each biscuit quarter into butter, and then roll in the cinnamon and sugar mixture. Place 5-6 biscuit quarters into each muffin space in the tin. 

Bake 12-15 minutes. Cool for 5 minutes in the muffin tin. Remove and drizzle each muffin with the glaze.Perfect for a chilly fall morning breakfast!

Submitted by Gail Junion-Metz  

This time of the summer there are tons of fresh veggies ripening in gardens and available at farm markets or farm stands. This recipe is a super fast and easy way to turn late summer veggies into a tasty side dish that everyone will love.  

• 2 medium plum (Roma) tomatoes
• 1 medium zucchini
• 1 small eggplant
• 2/3 C. olive oil
• ½ C. fresh basil, finely chopped
• 3 Tbsp. shallots, minced (or sweet yellow onions, if you don’t have shallots)
• 4 cloves garlic, minced
• ½ tsp. kosher salt
• 1 ¼ C. dry bread crumbs, finely crumbled   

Halve tomatoes lengthwise and scoop out seeds. Cut zucchini into 3” lengths and hollow out to remove seeds. Cut eggplant in half lengthwise and scoop out slightly. In a bowl, combine oil, basil, shallots, garlic and salt, Stir in bread crumbs and mix well. Fill each veggie with a few spoonfuls of stuffing. Put veggies on a baking sheet. Bake uncovered at 400 degrees for 10-15 minutes until veggies are fork tender and crumbs are slightly browned. (You may have to remove the tomatoes before the other veggies are done cooking.) ENJOY!