Takin' Care of Business

Please tell me that I'm not the only crazy person with a huge stack (okay, let's be honest, stacks) of recipes clipped out of magazines and papers and such.  Mine have gotten out of control.  So, after having a long weekend and seeing as how the first snow fell here yesterday, I'm ready to dig in and start trying some of them in hopes of thinning out or *gasp* organizing the mass.

Here's what I'm hoping to try this week:



Zucchini-carrot mini muffins:  I'm pretty skeptical on this one.  There's no way, with the ingredients they give prepped the way the directions call for, that these can be as green as they are in the picture.  Also, I see no mention of topping then with coarse sugar either.  I'm thinking they might still be yummy, but the picture is a total sham.  Which is a shame.

Pea and carrot soup with rice: I just harvested a bunch of leeks from my garden, and we have a ton of carrots around, so this one fits in nicely with using stuff that I already have around the house.  Plus, it's totally soup weather.

Cranberry simple syrup: Cranberries are easy to find this time of year, and this looks like a great use of them.  Maybe I can create a drink for Thanksgiving with it!

Bacon and Broccoli Mac and Cheese: CSA predicts broccoli this week, we just got half a hog on Sunday...this one was meant to be!  Just have to figure a way around the processed cheese...eww.

Broccoli stalk salad: Make the most out of that broccoli!

Pistachio honey butter: Maybe on those mini muffins?

Sesame rice with scallions:  I've got a soy/scallion pork steak recipe that I want to try with the pork we got this weekend, and I think this would work nicely on the side.  Wonder if I can sub in sesame oil for the peanut oil...because that's what I'm going to end up doing.

Rhubarb liqueur: I've got a food exchange coming up next month, and a ton of rhubarb in my freezer.  This would be a lovely color for the holidays, but still give hopes of spring.

I think that's enough to tackle this week.  I'll keep you posted and let you know how things go.  We'll see if I get through them all.  How about you?  How do you deal with all your clipped recipes?  Or am I seriously the only crazy person who does things like this?  Yikes.