OUR RECIPES

Any kind of dehydrated or oven-dried fruit makes for a tasty, healthy treat, but in our "un-biased" opinion, dehydrated or oven-dried strawberries are the best. Keep in mind, the more flavorful the fruit, the better your results will be. If you have strawberries left over (yeah, right) after you stop by Holland Bottom Farm, LLC, here are 2 way to save your berries for a snack, without having them go to waste.

We are gearing up for strawberry season here at Holland Bottom Farm, LLC and we thought we would share this heathy recipe to get you ready, too! These healthy strawberry oatmeal bars are filled with fresh strawberries and topped a buttery crumble topping and glaze. They are perfect for breakfast or a mid-day snack without being overly sweet These bars are less than 150 calories per serving, so no need for added guilt when indulging! We are including ways to make this recipe gluten free, dairy free AND vegan as well!

Are you looking for a quick and easy dish to make for your next holiday party, office potluck, or anytime you don't have the time to spend hours in the kitchen? Don't worry we have you covered with this quick and easy corn dip recipe.

INGREDIENTS 3 c. leftover cold mashed potatoes 3 slices bacon, cooked and crumbled (or you can use bacon bits) 2/3 c. shredded cheddar cheese (or cheese of your choice) 2 tbsp. thinly sliced chives/green onions 1/2 tsp. garlic powder Kosher salt to taste Black pepper to taste 2 eggs, beaten 1 & 1/3 c. dry bread crumbs Vegetable oil, for frying DIRECTIONS In a large bowl, combine your leftover mashed potatoes with the cooked bacon, cheese, chives, and garlic powder. Then season with salt and pepper. Stir until all ingredients are combined. Put your eggs and bread crumbs in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in the bread crumbs. Repeat until all mashed potatoes are used. Heat 3” of oil in a large cast iron skillet to 375º. Fry potato balls in batches until golden on all sides (2 to 3 minutes.) Drain on a paper towel lined plate and season immediately with more salt if needed.

Roasted pumpkin seeds are an easy, healthy snack you and your family will surly love. Did you know, these seeds are high in protein and fiber, and they are a good source of minerals like zinc and iron? You can make them with just about any toppings, but there are a few steps to take to make sure that your new favorite snacks are the best!

A few tips before you get started: Roast your pumpkin until it’s very tender. This will make the filling silky & smooth. Let the pumpkin cool before combining the rest of the ingredients in your food processor or mixer after roasting. If you don't. the hot pumpkin could cook the eggs when combined. Always bake your pie on the bottom rack of your oven! This is so the bottom of the pie won't get soggy.

The first step is actually getting your zucchini to look like noodles! Making zucchini noodles can be done in many different ways. And there are different types of spiralizers you can try! Making Zoodles: Handheld spiralizer: A handheld spiralizer is a spiralizer you have to hold in your hand and twist to make the zoodles. For TONS of other veggies, fruits, and starches that you can spiralize, check out this Guide To Using a Spiralizer post. How to make zucchini noodles with a handheld spiralizer: trim the ends of the zucchini place one end against the center of the blade; start to apply pressure and twist clockwise at the same time. Mixer attachments: There are a few mixer attachments that have spiralizing blades and can be added to your mixer. How to use mixer attachments to make zoodles: center the zucchini on the vegetable skewer; attach the spiralizer blade to the mixer according to the instructions that come with your mixer (usually, this means at the end of the zucchini); place a bowl under the zucchini to catch the zoodles; turn on the mixer and process until it reaches the end of your zucchini. Countertop spiralizer Countertop spiralizer: A countertop spiralizer is the most common and, for some, the easiest to use one. How to use a countertop spirilizer to make zucchini noodles: trim the ends of your zucchini; insert your desired blade in the spiralizer; place the zucchini in the spiralizer; spin away until you’re done. If you don't have a spiralizer there is no need to worry! You can use one of the follow techniques. Use a vegetable peeler: cut the ends of the zucchini; peel zucchini into long ribbons; make sure you apply light pressure on all sides. Use a grater: cut the ends of the zucchini; place your zucchini lengthwise against the grater; start from the top of the grater and go down in long strokes. Use a knife: cut the ends of the zucchini; using a sharp knife, carve strips from the zucchini; stop when you reach the core of the zucchini. Storing Uncooked Zoodles: DO NOT freeze zoodles after you make them! They will become very mushy and no one wants that! You can make them & store them uncooked in an airtight container in the fridge. They last for up to 5 days. If you do this, line the bottom of your container with a paper towel and place the zucchini noodles on top of it. The paper towel will maintain the moisture of the zucchini noodles and it will keep them fresh. How to Cook Zucchini Noodles: Saute heat a skillet over medium heat; add olive oil; add the zoodles; cook for 3-5 minutes; toss during cooking so all the zoodles cook through. Boil (or Blanching): boil a pot of water; toss in the zucchini noodles; cook for 1 minute. Bake: preheat the oven to 200°F; line a baking sheet with parchment paper; distribute the noodles on the baking sheet; cook for 10 to 15 minutes. Raw heat up the pasta sauce toss the zucchini noodles in

Prep Time: 15 min Cook Time: 50 min Serves: 12 Ingredients *1 cup all-purpose flour *1/2 cup Dutch process cocoa *1 teaspoon baking soda *1/2 teaspoon sea salt *2 large eggs at room temperature *1/4 cup unsalted butter melted and slightly cooled *1/4 cup canola vegetable oil, or melted coconut oil (make sure it is melted and slightly cooled) *3/4 cup packed light brown sugar *1 teaspoon pure vanilla extract *1 & 1/2 cups packed shredded zucchini *1 cup semisweet chocolate chips divided Instructions *Preheat your oven to 350°F. *Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. *In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. *In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. It's fine to have a few brown sugar clumps, but not too big! *Stir the dry ingredients into the wet ingredients, don’t overmix. *Stir in the shredded zucchini until just combined. *Stir in 3/4 cup of the chocolate chips. *Pour batter into prepared pan. *Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. *Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. You could have some melted chocolate chips on the toothpick and that will fine as long as you don't have a bunch of gooey batter. *Remove the pan from the oven and set on a wire cooling rack. *Let the bread cool in the pan for 15 minutes. *Run a knife around the edges of the bread and carefully remove from the pan. *Let the bread cool on the wire cooling rack until slightly warm. *Cut into slices and serve. Notes: *The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. *T his bread also freezes well. *To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. *Freeze for up to 1 month. *Defrost before slicing.