Congratulations to Holly and Caroline Dahlquist for sharing their award-winning recipes from the 2013 Illinois State Fair!
Cauliflower Popcorn
Blue ribbon winner at the 2013 Illinois State Fair!
Directions:
1) Chop cauliflower into small popcorn size pieces.
2) Arrange on baking sheet in single layer.
3) Drizzle with Olive Oil.
4) Sprinkle with salt and parmesan cheese.
5) Bake at 425 degrees for 20 minutes or until tops begin to get toasty.
Cauliflower has great Vitamin C. It is an excellent source of dietary fiber, beta carotene and folate. It is low in fat and low in calories. There is only 210 calories in a large head of cauliflower (6-7 inch in diameter). Cauliflower contains substances called indoles which is why cauliflower has a sulphur smell if over cooked. Indoles may help some types of cancer. One cup of cauliflower has 86% of the daily recommended value of Vitamin C, which helps to fight off bugs. There is 12 grams of fiber for every 100 calories. Eat raw cauliflower to retain vitamins but it can also be roasted, boiled, fried, steamed, or micro-waved. Boiling does reduce the level of nutrients with losses of 40-50% after 10 minutes. You should store cauliflower unwashed, in a plastic bag with head turned downward.
Reese’s Pieces No Bake Cookies
Red ribbon winner at the 2013 Illinois State Fair!
Ingredients:
1 cup of sugar
1 cup of corn syrup
4 tablespoons of butter
½ teaspoon of salt
1 ½ cups creamy peanut butter
1 teaspoon of vanilla extract
4 cups of Special K cereal
1 cup of Reese’s Pieces candy
Directions:
1) Combine sugar, syrup, butter and salt in sauce pan and bring to boil over medium-high heat. Boil for 1 minute and remove from heat.
2) Stir in peanut butter and vanilla. Mixing well.
3) Fold in cereal. Gently stir to coat cereal.
4) Gently fold in candy and mix until combined.
5) Drop by tablespoon onto wax paper.
6) Cool completely and store in an airtight container.
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