Valentines Day is almost here, and this recipe will make the perfect sweet treat to celebrate with! Most of all, we love how festive it looks!
Start with 10 cups of popcorn, remove any un-popped kernels. Salt it liberally. Next, melt 3 tablespoons of butter in a medium sauce pan. Once melted, add 3 cups of mini marshmallows. Stir until the marshmallows have melted. Turn off the heat when the last marshmallow has melted. Pour the marshmallow mixture over the salted popcorn. Gently fold the marshmallow mixture in until the popcorn is mostly covered. The amount of marshmallow mixture you want to add is up to your own taste. Leave a little bit of the marshmallow mixture for the next step. Spread the popcorn onto a cookie sheet covered with foil. Drizzle the remaining marshmallow mixture over the popcorn, do not mix. Once the popcorn is covered in marshmallow mixture, sprinkle the candy on top, concentrate on the areas with the most marshmallow mixture drizzle. Finally allow the popcorn to cool, break apart into pieces.
Recipe Source: Two Sisters Crafting
It’s time to pull out some of your butternut squash from fall! This pasta recipe is a quick but filling dinner.
- 10 ounces dry linguine pasta
- 1 pound of cooked chicken breasts (grilled, roasted, rotisserie, etc), sliced
- ½ cup cooked crumbled bacon
- 1 and ½ cups butternut squash puree (fresh, frozen or canned). If using frozen puree, thaw before use.
- ¼ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- salt and pepper to taste
- ¼ cup chopped parsley
- Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
- Drain the pasta, reserving ¼ cup of the cooking liquid, and return it to its cooking pot.
- Place the pot over medium heat and add the butternut squash puree, heavy cream, Parmesan cheese. Stir to coat the pasta evenly; season to taste with salt and pepper.
- Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken.
- If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
- Arrange the chicken and bacon over the top of the pasta and sprinkle with parsley. Serve immediately.
Recipe Source: Dinner at the Zoo
All of our animals are nestled down in their barns for the holidays, awaiting the arrival of Santa Clause! Both the animals and the staff at Lewis Farm Market would like to wish everyone a Merry Christmas and a Happy New Year! We look forward to seeing you in 2017!
This recipe is a sweet twist on holiday classic! Try these out with the whole family and bake up some new memories!
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tarter
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 large yolk
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
- 2 1/2 cups white chocolate chips
- 2 1/2 Tbsp shortening
- 1/3 cup peppermint bits or finely crushed candy canes
For the Cookies:
- Preheat oven to 350 degrees. In a mixing bowl wish together flour, baking soda, salt and cream of tarter for 20 seconds, set aside.
- In the bowl of an electric mixer, cream together flour, baking soda, salt and cream of tarter for 20 seconds, set aside.
- Scoop dough out 1 1/2 Tbsp at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren’t currently baking in refrigerator on plates) Bake in preheated oven 10-11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to reset several minutes then transfer to a wire rack to cool completely.
For the Coating:
- Place chocolate chips and shortening in a medium microwave safe bowl and head in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of the cooled cookies in white chocolate allowing excess to run off (or side bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits. Allow to set a room temperature or in refrigerator. Store in an airtight container at room temperature.
Recipe Source: Cooking Classy
We are so thankful for all of our loyal customers who support our family farm year after year! We hope that your day is filled with friends, family and delicious food! To show our appreciation this Thanksgiving we are running a special on our Season Passes… only $25 each! Our Season Passes make the perfect present this holiday season! Season Passes can be purchased by by clicking on this link: lewis-farm-market.ticketleap.com/
This recipe combines 3 amazing flavors..caramel, pumpkin & cheesecake. It doesn’t get much better then that! This dip is so easy to make, all of your friends and family will LOVE you for making it. Not to mention, it is addicting. Once you start eating it, you won’t be able to stop until it’s gone!
- 2 (8 oz) cream cheese, softened
- 2 cups powdered sugar
- 1 cup canned pumpkin
- ¼ cup sour cream
- 1¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ cup caramel sauce
- With a mixer, combine cream cheese and powdered sugar until frosting consistency.
- Add pumpkin, sour cream, cinnamon, nutmeg, and cloves. Mix until it is fully incorporated.
- Pour the caramel sauce on top and create a marble look by swirling with a knife.
- Serve with graham crackers, cinnamon sugar pita chips, or gingersnaps.