Willmar MOMS

Frozen Yogurt Bark From "Clean and Delicious" Ingredients 2 ½ cups full fat Greek yogurt 2 Tbsp maple syrup or honey 1 tsp vanilla extract 1/2 cup sliced strawberries 1/2 cup blueberries 1/4 cup granola 2-3 Tbsp unsweetened coconut flakes 1/4 cup chocolate chips Directions 1. Line a 9x13-inch baking dish or rimmed sheet tray with parchment paper. 2. In a medium bowl, blend the Greek yogurt with the maple syrup and vanilla extract until well combined. 3. Pour the yogurt mixture onto the prepared baking sheet and spread it evenly to about 1/4 inch thick. 4. Sprinkle the sliced strawberries, blueberries, granola, coconut flakes, and chocolate chips evenly over the top. Press very gently so it all sticks. 5. Place the baking sheet in the freezer for at least 3 hours, or until the yogurt is firm. For best results, freeze overnight. 6. Once frozen, remove the baking sheet from the freezer. Break the yogurt bark into pieces using your hands or cut it with a sharp knife. Enjoy! Marry...

 Creamy Tortellini Soup Recipe from "A Pinch of Yum" Ingredients 1 lb ground mild Italian sausage 1 small yellow onion, diced 2 celery stalks, diced 2 large carrots, peeled and diced 3 garlic cloves, minced 1 tsp kosher sea salt 1/2 tsp ground black pepper 1/2 tsp Italian seasoning 1 tsp fennel seed, crushed or chopped One 6oz can tomato paste 1/2 cup dry white wine 1/2 cup all-purpose flour 6-7 cups of chicken broth 14 oz refrigerated cheese tortellini 2 cups half and half or heavy cream 1 handful fresh spinach, chopped Parmesan or parsley for topping Directions In a large stockpot set over medium-high, cook the sausage, breaking up into little pieces. When sausage is mostly browned, add onion, celery and carrot. Sauté for 5 minutes or until vegetables are soft. Add the garlic, spices, and tomato paste. Sauté for an additional 3-5 minutes, or until fragrant, stirring occasionally to prevent burning. Add wine and let it cook out for a few minutes. Stir the flour into the sa...

 The Perfect Sugar Cookie Recipe submitted by Michelle Brouwer Ingredients 1 cup butter, room temperature 1 cup sugar 1 1/2 tsp vanilla 1 egg 1 tsp water 3 cups flour 1 1/2 baking powder 1/4 tsp salt Directions 1. Cream butter, sugar and vanilla. 2. Add egg and water. Beat until light and fluffy. 3. Combine flour, baking powder and salt. Sift together. 4.  Blend dry mixture into creamed mixture. Divide dough in half. Wrap each half in wax paper or plastic wrap and chill for one hour. 5. Roll out dough and cut out shapes using desired cookie cutters. 6. Bake at 375 degrees for 6-8 minutes. Watch them carefully and take out of oven before edges turn brown. Chewy Molasses Ginger Snaps Ingredients 3/4 cup softened butter 1 cup sugar 1 egg, slightly beaten 1/4 cup molasses 2 cup flour 1/2 tsp salt 1/3 tsp baking soda 1 tsp ginger 1 tsp cinnamon 1 tsp cloves Directions Mix together butter, sugar, egg and molasses until light and fluffy. Stir in flour, salt, baking soda and spices. ...

  Creamy Spinach Sweet Potato Noodles with Cashew Sauce Recipe submitted by Jen Peterson Ingredients 1 cup cashews 3/4 cup water (more for soaking) 1/2 tsp salt 1 clove garlic 1 Tbsp oil 4 large sweet potatoes, spiralized 2 cups baby spinach A handful of fresh basil leaves, chives,  or other herbs Salt and pepper to taste Olive oil for drizzling Directions Cover the cashews with water in a bowl and soak for 2 hours or so. Drain and rinse thoroughly. Place in a food processor or blender and add the 3/4 cup water, salt, and garlic. Puree until very smooth. Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly. Add half the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with remaining fresh herbs. Recipe from pinc...

Fall Protein Bites Two Variations - Pumpkin Spice or Cinnamon Apple Pumpkin Spice Ingredients 1 1/2 cups gluten-free or regular rolled oats 1 cup peanut butter 1/2 cup pumpkin puree 1 tsp vanilla extract 1/2 cup maple syrup 1/4 cup chia seeds 1 Tbsp pumpkin spice 1/2 cup dark chocolate chips Cinnamon Apple Ingredients 1 1/4 cups old fashioned rolled oats 1.2 cup almond butter 3/4 cup chopped fried apples  1/2 tsp vanilla extract 1/4 cup honey 1 Tbsp chia seeds 1 Tbsp ground flaxseed 1/4 tsp ground allspice 1 tsp cinnamon 1/8 tsp salt Directions 1. Add all wet ingredients to a bowl and mix with a wooden spoon until well-combined. 2. Add all dry ingredients to wet ingredients and mix until well-combined and you have a "dough." 3. Place mixture in freezer for 15-20 minutes until firm. 4. Use a cookie dough scoop to scoop out the dough and use your hands to form into balls. 5. Place in an air-tight container to store. 6. Can be stored in fridge for two weeks or the freezer for a ...

Sourdough Discard Crackers Recipe submitted by Michelle Brouwer Ingredients: 1 cup sourdough discard 3/4 cup AP flour or 1 cup AP einkorn flour 1/4 cup butter 1 tsp salt 1 Tbsp dried herbs (basil, oregano, parsley, rosemary or thyme or a combination of any of those) Directions: 1. Preheat oven to 350. 2. Mix ingredients and knead the dough just until it comes together. 3. Place the dough between two pieces of parchment paper and roll out as thin as possible 4. Remove the top piece of parchment paper and brush with butter/sprinkle with salt (optional). 5. Place the rolled out cracker dough and parchment paper onto a baking sheet. 6. Bake for 15 minutes until crispy. 7. Cut with knife or break apart and store in an air tight container.