I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
The robins are bathing in our bird bath, it seems a little chilly for that but they seem to be enjoying it! My tulips, poppies, daffodils, crocus and lilies are up, even my chives are tall enough to use, I hope that Mother nature doesn’t throw us a curve! My daughter Mary and her family are coming for Easter, our son John and his family the weekend after Easter we are starting slow, so we still can practice social distancing, it has been a long year and I truly don’t think there will be a big change for most of the summer. We have both gotten both our vaccines so are feeling a little safer. Now on to the recipe, I always think strawberries feel like spring, hope you enjoy this one!
Strawberry Spinach Pasta Salad
8 oz. of penne noodles, or your pasta of choice, cooked according to package directions
2 cups packed fresh baby spinach leaves
1 cup sliced strawberries
1 cup pineapple chunks
1/4 cup dried cranberries, or dried blue berries
1/2 cup salted cashews
Orange poppy seed Dressing:
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
1/4 cup plain Greek yogurt
1 tablespoon Dijon
3 Tablespoons honey
1/3 cup orange juice
2 tsp. poppy seeds
optional: pinch of salt and pepper
Combine all dressing ingredients in a jar, cover, shake well, set aside
Combine all salad ingredients in a large bowl and toss with the prepared dressing.
Serve immediately or cover and chill for 1 hour before serving!
Have a great week, Happy Easter and stay safe!
Back to Blog
Pa Lloyd always says that when you have seen the first Robin in the spring there will be 3 more snows before spring, so we will see! I just hope my tulips that were up survive!
Today’s recipe comes from the kitchens of Pat Burns and Joanne Soma, I thought they were delicious, the one I had used a chocolate cake mix and chocolate chips you can be creative and try other flavors, if you want them to be gluten free simply use a gluten free cake mix. Today would be a good day to try them, turn on your oven and warm up your kitchen!
2 large eggs, room temperature
1/2 cup canola oil
1 regular size butter pecan cake mix
1 pkg. butterscotch chips
1 pkg. toffee bits
Beat together eggs and oil then cake mix, Mix in chips and toffee bits, this will take some muscle. Drop by Tablespoon full 2 inches apart on a parchment lined cookie sheet. Bake at 350 degrees for 10-12 minutes, let cool a couple of minutes before removing from pan.
Stay safe and have a good week!