“Yum! I made these twice in one week I made a lot more than 14 rings with this recipe. I also put the batter and rings in a zipper bag instead of a bowl.”

Ingredients
3 cups buttermilk
1 cup all-purpose flour, plus about 3/4c for dredging
1 large white onion
4 cups vegetable oil for frying
Salt, freshly ground pepper

1. In a medium-shallow bowl, whisk together buttermilk and flour.

2. Slice onion crosswise into slices about 1/2-inch thick. Carefully separate into rings

3. Place 14 of the largest rings in the bown (save remaining for another use) and turn to coat evenly with buttermilk mixture. Cover and refrigerate at least 2 hours or up to 12.

4. Pour oil into heavy, deep pot and heat over medium-high until it registers 350 degrees (F)

5. Spread 3/4 c. flour on a splate; season with salt and pepper. Lift rings from buttermilk and let excess drain back into the bowl. Dip rings one at a time in the flour and turn to coat evenly. Fry rings 2 or 3 at a time, turning once, for 2-3 minutes, or until lightly golden brown. Lift from oil with tongs and drain on paper towels. Season with salt and serve immediately.

(Submitted by Tiffany)

“Delicious on pancakes, waffles and ice cream! Try this with black raspberries – yum!”

Ingredients
1 10-ounce package frozen unsweetened raspberries, or 1-1/2 cups fresh berries
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1/3 cup any juice (orange, apple or cranberry)

1. Strain thawed berries, reserving berries. Heat juice in saucepan until it simmers.

2. Dissolve cornstarch in cold juice. Add with sugar to simmering raspberry juice. Stir occassionally to prevent sticking.

3. Cook until slightly thick and clear. Add vanilla and berries.

4. Serve warm over pancakes. Store leftovers in the fridge.

(Submitted by Tiffany)

“I made this for only two servings and omitted the pine nuts. I didn’t think I liked Brussels sprouts but I loved this recipe! It was even tastier on top of sloppy joes (Yes, I have weird food combinations)”

Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste

1. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

2. In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.