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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One afternoon last week I had some friends over for Tequila Marjitos. I decided I should have some Mexican snacks to go along with the drinks. I remembered a roll up my daughter-in-law Robynn served us when we were visiting. They were good and fast to make and best of all, went with my Mexican theme. These are good if you need a quick appetizer to take somewhere, too.
My friends suggested I put the recipe in “What’s Cooking.” I hope you enjoy them. I will give you the recipe for the Tequila Marjitos next week!
Mexican Roll Ups:
1 package fiesta ranch dry dressing packet
1- 8 oz. package cream cheese, softened
1- 8 oz. container of sour cream
2 cups shredded cheddar cheese or Mexican shredded cheese (what I used)
soft flour tortilla shells (the fluffier, thicker tortillas work best)
Cream the cream cheese, mix in sour cream and ranch packet, stir until smooth then add shredded cheese and mix well. Spread on tortilla shell, roll up tightly wrap in plastic wrap and chill in refrigerator for at least 20 minutes before slicing and serving. Depending how thick you make the spread, it made about 6 roll ups for me. You can add other ingredients if you want like chopped olives, etc, I didn’t add any extras ‘cause you never know what people like.
These are best made the day you use them. I didn’t think we could eat all of them so I stored the extra cream cheese mixture to make roll ups a few days later.
Stay cool and have a good week!
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Start the Grill!
I love grilling in the summer. You don’t have a fry pan to clean, the meat is healthier and your partner can do the grilling while you prepare the side dishes indoors. To me it’s a win-win situation. What’s better than a good-old hamburger, even better to fancy them up for a change of pace!
The following is one of our favorites, and doesn’t bacon make just about everything better? Although a note from my daughter-in-law said that our son John made bacon/pineapple home-made ice cream last weekend. Now I like bacon, but I really can’t imagine that combination. I think I will stick to these burgers!
Stuffed Bacon-Cheddar Burgers:
1 lb ground chuck
1 lb ground round
2 tsp pepper
2 tsp garlic salt
8 oz. shredded cheddar cheese
1 lb bacon, fried and crumbled
2 medium vidalia onions, sliced
1 Tbsp butter
1 bottle sweet barbecue sauce
Combine ground beef, salt and pepper. In another bowl combine cheese and bacon. Form 6–8 patties of meat; place cheese and bacon in center of half the burger patties, then top with another patty and pinch edges together. Grill about 7 minutes on each side, or how you like them, basting the burgers with some of the barbecue sauce.
Saute onions in butter about 4-5 minutes, add some barbecue sauce to the onions (about 1/4 cup). Grill buns, top burgers with onions, you can add tomatoes and lettuce if you wish.
Enjoy our summer and have a great week!
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By the feel of the temperature outdoors we are well into summer! It seems to me that after the fourth of July summer flies by and it soon starts looking like fall. My flowers are in full bloom right now. I love sitting in the backyard with a good book admiring them!
Today I have a strawberry dessert that just says “summer.” I hope you will enjoy it!
1 cup flour
1/2 cup butter
1/2 cup walnuts or pecans, chopped
Mix the above ingredients, press into a 9x13 inch pan and bake at 300 degrees for 15 minutes and cool.
8 oz. cream cheese, room temperature
1 cup powdered sugar
8 oz. Cool Whip
2 cups mini marshmallows
Beat together then fold in Cool Whip and mini marshmallows; spread on cooled crust then top with strawberry filling.
4 cups fresh strawberries
1 1/2 cups water
3/4 cup sugar
2 Tbsp cornstarch
1 - 3 oz. pkg. strawberry Jello
Combine sugar and cornstarch, add water, cook over medium heat stirring until mixture comes to a boil and becomes thick and clear, stir in Jello, stir until dissolved and cool. Fold in fresh strawberries and spread over cream cheese mixture, serve with cool whip.
Stay cool and have a great week!
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It’s strawberry picking time!
Last week my son Jason sent me a picture of the strawberries he had picked from his strawberry patch. You can’t begin to compare fresh picked strawberries with the store bought ones! How I wished I lived closer. I know he would share with his dear old Mom!! I have great memories of growing up on the farm with fresh spring strawberries smothered with thick real cream and a little sugar, or the homemade strawberry shortcake my Mom used to make!
Jason shared this recipe for rhubarb/strawberry muffins given to him by a bed and breakfast in Duluth. He said they were great! I’m sharing the recipe with you so we can both try them!
Strawberry Rhubarb Muffins:
1 3/4 cup flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk (milk can be substituted)
1/3 cup canola oil
1/2 tsp pure vanilla extract
1 cup diced rhubarb (fresh or frozen)
1 cup diced fresh strawberries (or raspberries, fresh or frozen)
1/2 cup confectioners sugar icing (recipe below)
In a large bowl stir together flour, sugar, baking powder and salt. In a small bowl, beat together until well mixed, the egg, buttermilk (milk), oil and vanilla. Stir egg mixture into flour mixture just until all ingredients are moistened. Fold rhubarb and berries into batter. Divide the batter between 12 greased muffin cups. Bake in 400 degree oven for 20-25 minutes or until golden brown. Drizzle tops generously with confectioners sugar icing after baking. Yield: 12 muffins.
Confectioners Sugar Icing:
1 cup confectioners (powdered) sugar
1/4 tsp pure vanilla extract
2-3 Tbsp half-n-half
In a small mixing bowl, add vanilla to confectioners’ sugar and stir in half-and-half until desired consistency is reached.
Yield: 1/2 cup
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We went up north to help out our son and family and decided it would be best not to take Maggie along. Their acreage is infested with ticks and they have this gigantic German Shepherd pup that has very big teeth and has destroyed some of their chickens so we don’t trust him with our precious pet!
My friend Pat Rose loves dogs and has offered to baby sit whenever we needed someone. When I took Maggie over to meet Pat, there were homemade doggie bones for a treat for her. Now I knew for sure we had picked the perfect sitter! Maybe Maggie wouldn’t want to come back home!! I remembered I had a recipe for doggie bones. I got the recipe out of a Easy Bake Oven cookbook and also have a doggie bone cookie cutter. It doesn’t make a very big batch. I will have to make them and see if Maggie likes them as well as the ones she had at Pat’s house. If you’re motivated to treat your dog with a homemade treat, here is my recipe for homemade doggie bones!
1 unsalted beef or chicken bouillon cube or 1 tsp bouillon granules, dissolved in 4 Tbsp hot water
2 cups plus 4 Tbsp whole wheat flour
4 Tbsp nonfat dry milk
2 Tbsp beaten egg
4 Tbsp vegetable oil
1 1/2 tsp. brown sugar
In a bowl, dissolve the bouillon in the hot water, add the rest of the ingredients, mix until it forms a soft dough. Sprinkle a whole wheat flour on waxed paper on counter and knead dough lightly for 2 minutes or until holds together well. Flatten with your hand then roll dough to a 1/4 inch thickness. Use cookie cutter to cut out biscuits. Place biscuits on ungreased cookie sheet; bake at 350 degrees for 10-15 minutes depending on whether you want them soft or crisp. Store in air tight container. Pat said her recipe contains peanut butter so I may try experimenting with ingredients when I feel creative! Hope that your pup enjoys homemade treats. Have a great week!