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.
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What a dirty trick old Mother nature played on us on Saturday! It was so nice on Friday that I started cleaning my glassed-in front porch for the summer. I won’t be able to finish it until we have another warm day! I love my old fashioned porch. We use it a lot when its warm. Since we live in an old house the windows don’t fit too tight, so it needs a good once over in the spring!
I seem to have a knack to turn a few calorie food into a dish that is high calorie! So it is with mushrooms, but we only live once, so why not indulge ourselves once in awhile. Every recipe I have made that calls for Gruyere cheese is incredibly delicious, enjoy!
4 Tbsp. butter
4 cloves garlic, minced
2 tsp. fresh chopped thyme or 1 tsp. dry thyme
1 # baby bella mushrooms, cleaned and sliced
1/4 cup red wine
1 cup heavy cream
freshly ground black pepper
pinch of crushed red pepper flakes ( optional )
1 1/4 cups shredded Gruyere cheese
1/4 cup grated parmesan cheese
fresh chopped parsley for serving
In a large skillet over medium heat, melt butter. Add garlic and thyme and cook until fragrant, 1 minute. Add mushrooms and cook until golden 5 minutes. Add wine and cook until reduced, 5 minutes more.
Add heavy cream and bring to a boil, reduce heat and let simmer until thickened, 8 minutes. Season with salt and pepper and red pepper flakes if using. Top with cheeses, then cover and cook until cheese is melty, 5 minutes more. Sprinkle with parsley for serving.
Have a great week!
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So nice to have warm weather for Easter, we even got most of my flowers uncovered, so now I am ready for an April shower. I do hope it holds off until after midnight. My mother-in-law always said that if it rains on Easter it will rain for 8 consecutive Sundays and it holds pretty true!
A friend of mine called last week and said she had looked through my recipes and was unable to find one for pound cake for Easter. I haven’t made a pound cake for a long time but I do have one which I gave her, she reported that it turned out perfect. It was a long time ago but I think the recipe came from my friend Pat Rose. If I am wrong she will let me know!! I hope it turns out for you too!
3 sticks butter ( 1 1/2 cups)
8 oz. cream cheese, softened
3 cups sugar
1 tsp. vanilla
1/2 tsp. coconut flavoring
1/4 tsp. almond flavoring
3 cups flour
1/2 tsp. baking powder
Cream butter and cream cheese until fluffy, add sugar then eggs, beat well, add flavorings then flour and Baking powder, beat well. Bake in prepared Bundt pan . Bake at 325 degrees for 1 hour and 15-20 minutes. I have discovered the Pam spray now comes with flour added, its in a blue can next to the regular Pam, it works great, cool in pan for 8-10 minutes then turn out and cool. I like to serve it with raspberry sauce and whipped topping, recipe follows also from Pat:
1 10oz. frozen thawed and drained, saving juice
Add water to saved juice to make 1 cup
1 Tablespoon cornstarch
dash of salt
2 tsp. lemon juice
Combine in small sauce pan, cook until thick, cool and serve with cake, real whipped cream makes it really good!!
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It sounds like we may have nice weather for the Easter weekend, and we are so ready! How times have changed, when I was growing up we always had a new dress complete with gloves and a Easter bonnet! We are more casual these days which I think is a good thing as long as we are respectful! These week I have a really easy recipe for you, hope that you will enjoy it!
Crock pot Ranch pork chops:
4 pork chops,( I like the bone in ones, I think they are most moist and have more flavor)
1 can cream of chicken soup
1 pkg. dry ranch dressing
Place all ingredients in crock pot, cook on low for 6 hours or on high for 4 hours. It makes its own gravy which is great on mashed potatoes!
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I have never been sensitive about my age but birthdays seem to be coming much faster than they used to! The eighties are looming ahead and will be here before I know it! Oh well the alternative is to die young and I didn’t want to do that. I would have missed out on seeing my Grandchildren grow up and meeting my Great Grandchildren, the fun times I would have missed! Pa Lloyd baked me an angel food cake from scratch on my day, I don’t make them as often as he likes so he’s learned to make them, using my Mom’s recipe and I had 2 year old Lydia for the day so it was a good day!
Now its time to think about Easter, I love egg dishes and I have a new recipe this year I am going to share with you, I hope you will like it!
Overnight Breakfast Casserole:
For the Casserole:
1 # ground breakfast sausage
4 cups grated cheese, divided your choice of kind, I like Swiss
1 onion, chopped
1 red bell pepper, chopped ( optional)
1 heavy whipping cream
1/4 cup green onions, chopped
8 oz. sliced mushrooms
Kosher salt and freshly ground pepper, to taste
For the Gravy:
2 cups milk
1/4 cup flour
2 Tablespoons butter
Kosher salt and freshly ground pepper to taste
When ready to bake, preheat oven to 350 degrees. Lightly grease a 9x13 baking dish and set aside.
In a large skillet over medium heat, add sausage, breaking it up, when meat has begun to brown, add onions , mushrooms,and bell pepper to the skillet and cook until vegetables have softened and meat is cooked through, 6-7 minutes. Stir in green onions and remove meat and vegetables from skillet and set aside to cool. ( do not drain skillet.)
While meat and vegetables cool, make gravy.
Add butter to undrained skillet, once melted, whisk in flour and allow to cook for 2 minutes. Gradually whisk milk in and cook until gravy thickens. Simmer 2-3 minutes and season with salt and pepper. Cover and set aside ( or put in container and refrigerate overnight. )
In the prepared baking dish, crack eggs evenly across the bottom of the dish, keeping yolks intact. Poke a hole in each yolk with a toothpick, season with salt and pepper. Pour cream over the top of the eggs. Top with 1/2 of the cheese.
Spoon sausage mixture over the eggs and cream in the baking dish and top with remaining cheese. Cover dish with foil and chill overnight.
Bake covered in preheated oven for 30 minutes, remove foil and bake 30 minutes more. Serve with warmed up country gravy.
Have a great week!
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Today I am sharing a recipe for fish especially for my Catholic friends who eat fish on Fridays during lent! I love fish, I could eat it every week, luckily Pa Lloyd usually has pretty good luck fishing so I am ready for fishing season to open and needless to say so is he! Of course he can’t supply all my need for fish, I have to get some at the grocery store on occasion. The recipe today calls for Tilapia. If you use a thicker fish you would have to increase the cooking time!
Broiled Tilapia Parmesan:
4- 8 oz. portions of Tilapia fish
1/2 cup parmesan grated cheese
1/4 cup butter, melted
3 Tablespoons of mayonnaise
2 Tablespoons of fresh lemon juice
Old Bay seasoning ( optional )
1/4 tsp. dried basil, 1/4 tsp. black pepper, 1/4 tsp. onion salt and 1/4 tsp. of celery salt
Preheat broiler, grease boiler pan or line with tin foil. In small bowl combine cheese, butter, mayo, lemon juice, basil, onion powder, celery salt and pepper. Arrange fish in single layer on pan, sprinkle with Old Bay seasoning, broil for 3 minutes a few inches away from heat, turn fish, sprinkle that side with Old Bay seasoning and broil another 2-3 minutes. Top fish with cheese/mayo mixture and broil another 2 minutes until topping is browned and fish flakes easily. You can sprinkle with parsley to serve.
Have a great week and think SPRING!!