Recipes

Ingredients:

• 6 hard boiled eggs
• 1/4 C of Greek Yogurt (or two heaping spoonfuls)
• 1 Ripe Avocado
• 2 tsp Dijon mustard (I used a mix of yellow and spicy)
• 1/8 tsp Garlic Powder (California)
• 1 tsp Fresh Lime Juice
• 1/8 tsp Hungarian Paprika (I like using our Hot Paprika)

Recipe:

Cut the eggs in half, place the yolks in a bowl and the whites in a separate dish.

Mash up the yolks and add the avocado.

Mix in the yogurt.

Add the paprika, garlic powder, lime juice and garlic powder. Mix together well. (My mother always adds a dash of Ketchup to her deviled eggs, so it was habit for me to include that here, but not necessary.)

Scoop the mixture into the egg whites. (If you want to make it look more fancy use a icing sleeve).

Garnish the eggs with plenty of paprika. Avocado Deviled Eggs or as I like to call them, Green Eggs & Paprika!

Ingredients

Directions

Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium-high heat and bring to a rolling boil. Stir well, reduce heat to simmer and cook for about 1 hour and 15 min. Stir often, scraping the bottom using a wooden spoon to discourage sticking. When chutney becomes dark and thick, remove from heat and cool to room temperature. Transfer to a sterilized, sealable jar.

Delicious with Crackers and cheese spread for an appetizer!

Total Time: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings

Ingredients:
1 cup unsalted butter, room temperature
2 cups white sugar
4 eggs
2 tsp. Hanna's vanilla pure extract
5 cups flour
1/2 tsp. baking soda
parchment paper

Directions:
Cream butter and sugar until fluffy. Add the eggs, one at a time, mixing after each egg. Add vanilla extract and mix well. In a separate bowl, combine flour, baking soda and stir with a wire whisk to mix well. Add to wet mixture and mix just until combined. Spread dough onto a greased or parchment paper 13 x 18 baking sheet. Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. The bars won’t look done so do the toothpick test. Cool completely and then frost.

Cream-Cheese Butter Frosting:
1/2 cup butter, room temperature
4 oz. cream cheese, softened
1 tsp. Hanna's vanilla extract
5 cups powdered sugar
1 tbsp. milk
food coloring (if desired)
Hanna's 4th of July sprinkles 

Directions:
Combine butter and cream cheese until smooth and creamy. Add vanilla extract. Add powdered sugar in 1 cup increments until combined, then add milk and mix until smooth and spreading consistency. Spread over cooled sugar cookie bars and sprinkle the Sprinkles on top!

enjoy!

Directions:

1. Soak a quarter cup of RAW almonds in a glass full of water and let it soak overnight.

2. Next morning, rinse and drain almonds. Add 1 cup of water and process in a blender. Once well blended, add 2 more cups of water and blend for about 1 minute. 

3. Pour liquid through a cheese cloth and squeeze the pulp to get all the Milk. 

Notes:

1/4 cup of almonds would produce 750 ml of almond milk. To spice it up a little, add some Cacao, vanilla or cinnamon for a spin

Tastes better when chilled

Ingredients

• FOR THE CAKE:
• 2 sticks Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 1 cup Boiling Water
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 1-1/2 cup Nutella (OPTIONAL)
• FOR THE STRAWBERRIES:
• 2 pints Strawberries, Hulled And Sliced
• 1/4 cup Sugar
• 1 teaspoon Vanilla
• FOR THE WHIPPED CREAM:
• 2 cups Heavy Cream
• 1/2 cup Powdered Sugar

Preparation Instructions

Serves: 2   prep: 5 min   cook: 40 min

Ingredients:

1/2 cup: Hanna's, Farro

2.5 cups: Chicken Stock ( I used my own that I made, store bought is fine)

3 cups: sliced Mushrooms (you can use less if you're not the biggest mushroom fan, around 2 cups)

3/4: shallot, Minced

2 Tablespoons: Olive Oil

2 Teaspoons: Butter, unsalted

2: ear corn kernels, cut off

1/2 cup: goat gouda cheese, grated

Directions:

1.Heat Olive oil over medium-low heat in saucepan

2. Add minced shallot and cook until softened (3-4 minutes)

3. Add farro and toss corn kernels with olive oil. 

4. Raise heat to medium- high and toast farro, stirring constantly. Add 3-4 tsp. of chicken stock, should simmer down immediately. 

5. add 1/2 cup chicken stock at a time and repeat until farro is tender. (about 30 minutes)

6. While farro is cooking sauté mushrooms in butter in a small saucepan.

7. When done, add mushrooms, corn and cheese to farro until all blended.

8. Serve and enjoy :]

Ingredients:

• 2 tablespoons olive oil

• 2 onions, sliced

• 2-4 tablespoons Hanna's Fancy Paprika Imported

• 2-3 pounds beef stew meat, cut into 1 1/2 inch cubes

• 1 1/2 cups water

• 1 cube Vegetable Bullion
• 1 teaspoon Hanna's Arrowroot

Directions:

1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Once Onions have turned light brown, add Paprika. Then quickly add beef. Once beef seems fully cooked add water. (Add enough water to cover the ingredients in pot). Add vegetable bullion cube.
2. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender. Scoop out about 1 cup of liquid stew, mix in the arrowroot and return mixture to the pot.
3. Goulash is best when served the next day. (this allows all the ingredients to soak up the flavor of the paprika)
4. Serve with Black Forest Noodles
5. Enjoy :]