Mashed Parsnips

My friend, Liz, is always giving me stuff from her garden.  She and her father grow an incredibly large garden all year long! Along with their sheep farm I also get plenty of lamb too!  I'm blessed to have such a wonderful friend who I truly appreciate. She is an angel!  Anyway, parsnips got dug up yesterday and I came up with an idea to use them like potatoes. Liz told me that they were delicious mashed up!

Here's me and Bud, Liz's dad, processing some lamb!

 And here is my wonderful friend, Liz. We made Apple Dumplings that were to die for!!  (I see her mama, Joann, in the background.  "Hi mom!")

OK back to the recipe for parsnips...by the way, these came out so tasty.  I love parsnips!

Mashed Parsnips

 Ingredients

2 1/2 lbs parsnips, peeled and quartered 

3 chicken bouillon cubes

1 Tbs lemon juice

4 Tbs butter, melted

1/2 cup cream or you could use milk 

salt and pepper to taste

2 Tbs snipped fresh chives or chopped green onions

Directions 

Place the parsnips in a saucepan with water to cover.  Add the bouillon and lemon juice.

Simmer for 20 minutes or until very tender; drain

Mash, adding the butter and cream.  Stir in the chives/green onions.  Season with salt and pepper

Serve immediately or you will be eating it out of the bowl.  :)  

Rocky Road Brownies

Brownies are the best. I used to make about five trays of these treats for my son's football team on Friday afternoons before their games when he was in high school.  They disappeared pretty quick!  This recipe is just a jacked up version of my brownies.  You could serve it with ice cream, chocolate sauce and whipped cream  to make a Rocky Road Brownie Sunday!  OMG that sounds sinfully good!!  :)  I think I know what we are having for dessert tonight!

Rocky Road Brownies

4 ounces unsweetened chocolate, coarsely chopped

1/2 cup ( 1 stick) butter

1 cup sugar

1 tsp vanilla

2 large eggs

3/4 cup AP flour

Topping

1/2 cup semi sweet or milk chocolate chips

1 cup miniature marshmallows

1/2 cup chopped nuts (walnuts, pecans, almonds hazelnuts, peanuts, or pistachios) whatever floats your boat!

Preheat the oven to 325 degrees F. and place rack in center of oven.  Spray non-stick spray in a 8 in. square baking pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.  Remove from heat and stir in the sugar.  Next whisk in the vanilla extract and eggs, one at a time, betting well after each addition.  Finally stir in the flour.

Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from oven and immediately sprinkle the brownies with the chocolate chips, miniature marshmallows and chopped nuts.  return the brownies to the oven and bake for about 5 minutes, or just until the marshmallows start to melt.  Remove from the oven and let cool on a wire rack.

 

Bacon-Cheddar and Chive Drop Biscuits

Bacon-Cheddar and Chive Drop Biscuits

These little treasures are so good.  I would even serve them for breakfast!

 They also can be made in about 20 minutes (including bacon cooking time).

Yum!

Makes 12

8 oz bacon

2 cups AP flour

1 Tbs sugar

3 tsp baking powder

1 tsp salt

8 Tbs (1 stick) butter, cut into small pieces

2 cups sharp cheddar cheese

1/2 cup chives, minced

fresh black pepper

1 cup buttermilk (or use 1 cup milk with Tbs of white vinegar)

Preheat the oven to 425

 

 In a large pan fry up the bacon. Cook over medium heat turning often. When cooked drain on paper towel.  Then crumble the bacon.

 

In a large mixing bowl combine all the dry ingredients.  Add the butter.

 

 Cut the butter into the flour with a pastry cutter or two forks.

 

Add the cheese, and toss with the dry ingredients.

 

Add the bacon and the chives and a little fresh cracked black pepper and toss.

Make a well in the center of the ingredients and add the milk.

Combine until the dough just comes together.

 Divide into 12 balls and just drop them onto a baking sheet.

Bake the biscuits 10-12 minutes or until cooked through and golden.

Serve warm with butter!