Title: Cheddar Mushrooms
Categories: Appetizers
Yield: 36 Appetizers
16 oz fresh whole mushrooms, cleaned
3/4 c herb stuffing mix
1/2 c shredded sharp cheddar cheese
1/4 c butter, melted
2 tb finely chopped onion
Heat oven to 350°F. Remove stems from mushrooms;
reserve caps. Finely chop half of the stems; discard
remaining stems.
In small bowl, combine chopped mushroom stems,
stuffing mix, cheese, butter and onion; mix well.
Spoon about 1 teaspoon mushroom mixture into each
mushroom cap. Place on ungreased cookie sheet.
Bake at 350°F. for 10 to 12 minutes or until
thoroughly heated. Serve warm.
Title: Dill Salad
Categories: Salad
Yield: 6 Servings
DRESSING:
2/3 c plain yogurt
2 cloves garlic, minced
1 ts dried dill weed
2 ts sugar
1/8 ts salt
1/8 ts coarsely ground black pepper
1 tb white wine vinegar
SALAD:
5 c chopped red leaf lettuce
1 md cucumber, seeded and chopped
1 md tomato, chopped
1/2 c croutons
Mix all dressing ingredients in small bowl.
Mix lettuce, cucumber and tomato in large bowl.
Pour dressing over salad; toss gently to mix
thoroughly. Top with croutons.
Title: Enchilada Stack
Categories: Main Dish
Yield: 6 Servings
1 lb lean ground beef
1/2 c chopped onion
1/2 md green bell pepper, chopped
1/2 c frozen kernel corn
1 oz taco seasoning mix
14.5 oz can diced tomatoes, undrained
10 oz can enchilada sauce
9 six-inch corn tortillas
2 c shredded cheddar cheese
1/2 c sour cream
3 md green onions, sliced
Heat oven to 350°F. Spray 9-inch glass pie plate
or 9 1/2-inch glass deep-dish pie plate with cooking
spray. In 12-inch skillet or 4-quart Dutch oven,
cook beef and onion over medium-high heat, stirring
occasionally, until thoroughly cooked; drain. Stir
in bell pepper, corn, taco seasoning mix, tomatoes
and enchilada sauce. Heat to boiling; remove from
heat.
Spread about 1/4 of beef mixture in thin layer in
pie plate. Top with 3 tortillas (tortillas will
overlap), 1/4 of beef mixture and 1/3 of cheese.
Repeat layers 2 more times, starting with
tortillas and ending with cheese on top. Pie
plate will be very full but should not overflow.
Bake about 30 minutes or until cheese is melted
and lightly browned. Let stand 5 minutes before
serving. Top each serving with sour cream and
green onions.
Title: Balsamic Vegetables
Categories: Side Dish
Yield: 8 Servings
1 lb parsnips, peeled, in 1 1/2" pieces
1 lb carrots, in 1 1/2" pieces
2 lg red onions, coarsely chopped
3/4 c sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, in 1 1/2" pieces
3 tb olive oil
2 tb balsamic vinegar
1 tb packed light brown sugar
1 ts salt
1/2 ts freshly ground pepper
1/3 c chopped fresh italian parsley
Spray 6-quart slow cooker with cooking spray. In
slow cooker, stir together parsnips, carrots,
onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown
sugar, salt and pepper with whisk; pour over
vegetables in slow cooker. Do not stir.
Cover; cook on High heat setting 4 to 5 hours or
until vegetables are tender. Sprinkle with parsley
before serving.
Title: Lemon Shots
Categories: Desserts
Yield: 12 Servings
10 gingersnap cookies
2 oz cream cheese, softened
1/2 c marshmallow creme
6 oz greek honey vanilla yogurt
1/2 c lemon curd
36 raspberries
1/2 c frozen whipped topping, thawed
In 1-quart resealable food-storage plastic bag,
place cookies; seal bag. Crush with rolling pin;
place in small bowl.
In medium bowl, beat cream cheese and marshmallow
creme with electric mixer on low speed until
smooth. Beat in yogurt until blended. Place
mixture in 1-quart resealable food-storage plastic
bag; seal bag. In 1-pint resealable food-storage
plastic bag, place lemon curd; seal bag. Cut
1/8-inch opening diagonally across bottom corner
of each bag.
In bottom of each of 12 shot glasses, place 1
raspberry. For each glass, pipe about 2 teaspoons
yogurt mixture over raspberry. Pipe 1/4-inch ring
of lemon curd around edge of glass; sprinkle with
about 1 teaspoon cookies. Repeat.
Garnish each dessert shot with dollop of about 2
teaspoons whipped topping and 1 raspberry. Place
in 9-inch square pan. Refrigerate 30 minutes or
until chilled but no longer than 3 hours.
Title: Hibiscus Lemonade
Categories: Beverages
Yield: 8 Servings
1 c fresh strawberries, stems removed
2 c fresh raspberries, rinsed
1 1/2 c sugar
3 c boiling water
4 hibiscus tea bags
1 c fresh lemon juice
1 c cold water
ice
In 2-quart saucepan, mix both berries and sugar.
Heat over medium heat 6 to 8 minutes, stirring
occasionally, until berries release their juices
and sugar is dissolved.
Using immersion blender or in regular blender,
puree berry mixture until smooth. Pour mixture
through fine mesh strainer set over large bowl;
press berries to extract as much puree as
possible. Discard solids; set berry syrup aside
to cool to room temperature.
In 4-cup glass measuring cup, combine boiling
water and tea bags; let steep 5 minutes. Remove
bags; set tea aside to cool.
In large pitcher, mix lemon juice and water.
Add cooled berry syrup and hibiscus tea; stir
well to combine. Serve over ice.
Title: Pomegranate Salad
Categories: Salad
Yield: 12 Servings
SALAD:
2 heads romaine, in bite-size pieces
1 md red onion, sliced
2 c pomegranate seeds
DRESSING:
1 c mayonnaise
2/3 c sugar
1/2 c milk
1/4 c white vinegar
2 tb poppy seed
In large bowl, mix all salad ingredients.
In small bowl, mix all dressing ingredients until
well blended. Pour over salad; toss to coat.
Serve immediately.
Title: Balsamic Chicken
Categories: Main Dish
Yield: 4 Servings
GLAZE:
1/3 c packed brown sugar
1/3 c balsamic vinegar
1 ts chopped fresh rosemary leaves
1 ts finely chopped garlic
CHICKEN:
4 bone-in skin-on chicken breasts
1/2 ts salt
1/4 ts pepper
Heat gas or charcoal grill. In small bowl, mix glaze
ingredients; set aside.
Sprinkle chicken with salt and pepper. Place chicken
on grill, skin side down, over medium heat. Cook 10
minutes. Turn chicken; brush half the glaze evenly
over chicken. Continue cooking and brushing with
remaining glaze 10 to 12 minutes longer or until
juice of chicken is clear when thickest part is cut
to bone (170°F).
Title: Vegetable Risotto
Categories: Side Dish
Yield: 4 Servings
2 tb extra-virgin olive oil
2 tb finely chopped onion
2 cloves garlic, finely chopped
8 oz crimini mushrooms, quartered
2 ts chopped fresh rosemary leaves
1 c uncooked arborio rice
14 oz chicken broth
1/2 c white wine
1 1/2 c frozen cut green beans, thawed and drained
1/2 c roasted red bell peppers, cut into strips
1 c grated parmesan cheese
Heat oven to 400°F. Spray 2 1/2-quart casserole
with cooking spray. In 12-inch nonstick skillet,
heat olive oil over medium heat. Add onion, garlic,
mushrooms and rosemary. Cook 3 to 5 minutes over
medium heat, stirring frequently, until mushrooms
start to soften.
Add rice. Cook 2 minutes, stirring constantly. Add
broth and wine; heat to boiling. Remove from heat;
pour into casserole.
Cover casserole. Bake 15 minutes. Stir in green
beans, roasted peppers and 1/2 cup of the cheese.
Cover; bake 10 to 15 minutes longer or until
liquid is absorbed and rice is tender. Stir in
remaining 1/2 cup cheese.
Title: Yogurt Pops
Categories: Desserts
Yield: 6 Servings
12 oz french vanilla yogurt
2 c cut-up fresh fruit
1 tb honey
In blender, place all ingredients. Cover; blend
until smooth.
Divide mixture among 6 paper cups. Cover cups
with foil; insert craft stick into center of
each pop. Freeze about 6 hours or until frozen.
Title: Raspberry Drink
Categories: Beverages
Yield: 24 Servings
40 oz frozen raspberries, thawed & undrained
6 oz frozen lemonade concentrate, thawed
2 liters ginger ale, chilled
ice
In 4-quart Dutch oven, cook raspberries over medium
heat 10 minutes, stirring frequently; cool slightly.
Push through strainer with large spoon to remove
seeds. Refrigerate raspberry juice at least 2 hours.
In large pitcher, mix raspberry juice and lemonade
concentrate. Stir in ginger ale. Serve immediately
over ice.
Title: Bacon Wedge
Categories: Salad
Yield: 4 Servings
4 slices thick-sliced bacon
2 apples, chopped
2 ts lemon or lime juice
1 head iceberg lettuce, in 8 wedges
1 c blue cheese dressing
1/4 c crumbled blue cheese
Heat oven to 400°F. Line cookie sheet with foil.
Place bacon on cookie sheet.
Bake 10 to 15 minutes, turning once, until crisp.
Cool 5 minutes. Chop bacon or crumble into small
pieces.
In medium bowl, toss apples with lemon juice.
On serving platter or individual plates, arrange
lettuce wedges. Top with dressing, bacon, apples
and cheese.
Title: Ranch Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breast halves
1/4 c ranch dressing
1/3 c bread crumbs
2 tb olive oil
Dip chicken into dressing, then coat with bread
crumbs.
In 10-inch skillet, heat oil over medium-high heat.
Cook chicken in oil 12 to 15 minutes, turning once,
until outside is golden brown and juice is no
longer pink when centers of thickest pieces are
cut.
Title: Bacon Mashers
Categories: Side Dish
Yield: 10 Servings
2 c water
3/4 c milk
3 tb butter
4.7 oz pkg creamy butter mashed potatoes
1/2 c shredded pepper jack cheese
1/4 c crumbled cooked bacon
1 tb chopped fresh parsley
1 tb crumbled cooked bacon
In 2-quart saucepan, heat milk, water and butter
to boiling. Stir in potatoes just until moistened;
let stand 1 minute. Stir with fork until smooth.
Stir in cheese and bacon.
Spoon potatoes into serving dish; top with
parsley and additional bacon.
Title: Raspberry Tart
Categories: Desserts
Yield: 8 Servings
CRUST:
2 1/2 c all-purpose flour
1/2 c sugar
1/4 ts salt
grated peel of 1 lemon
1 vanilla bean, split & seeds scraped
1 c cold butter, in small pieces
3 egg yolks
1/4 c limoncello
FILLING:
1 c mascarpone cheese, softened
1/2 c whipping cream
3 tb limoncello
3 tb sugar
grated peel of 1 lemon
1 vanilla bean, split & seeds scraped
TOPPING:
2 pints raspberries
1/4 c raspberry jelly
In large bowl, mix flour, 1/2 cup sugar, the salt,
lemon peel and vanilla bean seeds. Beat in butter
with electric mixer on medium speed until mixture
looks like small peas. In small bowl, beat egg
yolks and 1/4 cup limoncello with whisk. Slowly
beat egg mixture into butter mixture. Turn off
mixer as soon as dough comes together. Roll into
a ball, and wrap in plastic wrap. Refrigerate 1
hour.
Heat oven to 425°F. On lightly floured work
surface, roll dough into circle big enough to fit
in 9-inch tart pan. Place in ungreased pan. Bake
about 20 minutes or until crust is golden brown.
Cool completely.
To make filling, in large bowl, beat mascarpone,
cream, limoncello, sugar, lemon peel, and vanilla
bean seeds in electric mixer on medium speed
until soft peaks form.
Spread filling in cooled crust. Arrange the
raspberries on top. Melt jelly in small
microwavable bowl uncovered in 20-second
intervals, until it melts completely. Brush
jelly over raspberries with pastry brush.
Title: Artichoke Dip
Categories: Appetizer
Yield: 24 Servings
1/2 c mayonnaise
1/2 c grated parmesan cheese
4 md green onions, chopped
1 can artichoke hearts, in pieces
crackers
In ungreased 1-quart microwavable casserole, mix
all ingredients except crackers.
Cover tightly; microwave on Medium-High (70%)
4 to 5 minutes, stirring after 2 minutes, until
hot.
Serve warm with crackers.
Title: Spring Greens
Categories: Salad
Yield: 12 Servings
1/2 c white wine vinegar
1/4 c olive oil
2 tb honey
1/2 ts dried marjoram leaves
1 ds salt
6 c mixed baby greens
2 c sliced strawberries
2 peaches, pitted & thinly sliced
1 c diced gouda cheese
1/2 c hazelnuts, toasted & chopped
Mix vinegar, oil, honey, marjoram and salt.
In large serving bowl, mix baby greens, strawberries,
peaches and cheese. Add vinegar mixture; toss to
coat. Sprinkle with hazelnuts.
Title: Pizza Burgers
Categories: Main Dish
Yield: 4 Servings
1 1/2 lb lean ground beef
1 ts italian seasoning
1 ts salt
1/2 ts pepper
1 c shredded mozzarella cheese
1 ts olive oil
8 oz sliced fresh mushrooms
1 clove garlic, minced
4 hamburger buns, split
1/2 c pizza sauce, warmed
In large bowl, mix beef, Italian seasoning, salt and
pepper. Shape mixture into 8 patties, 4 1/2 inches
in diameter and 1/4 inch thick. Press 1/4 cup of
the cheese into a ball with hands; press flat into
3 1/2-inch-diameter patty. Repeat with remaining
cheese. Place cheese patties on top of 4 beef
patties; top with remaining beef patties. Pinch
edges together to seal.
In 10-inch skillet, heat oil over medium-high heat.
Add mushrooms; cook 4 minutes, stirring
occasionally, until lightly browned. Add garlic;
cook 1 minute longer. Remove from heat.
Heat gas or charcoal grill. Place patties on grill
over medium heat. Cover grill; cook 11 to 13
minutes, turning once, until meat thermometer
inserted in center of patties reads 160°F.
During last 2 minutes of cooking, place buns, cut
sides down, on grill until toasted.
Place burgers on bottom halves of buns. Top with
pizza sauce and mushroom mixture. Cover with top
halves of buns.
Title: Mushroom Risotto
Categories: Side Dish
Yield: 4 Servings
RISOTTO:
2 c fresh portabella mushrooms
8 c chicken broth
2 sprigs fresh thyme leaves
1 dried bay leaf
1 tb soy sauce
3 tb butter
1/2 c chopped yellow onion
1 3/4 c uncooked short-grain risotto rice
3/4 c dry white wine
4 oz cream cheese, cut into cubes
1/3 c freshly grated parmesan cheese
salt, to taste
ground black pepper, to taste
Clean mushrooms by wiping with dry paper towel; do
not wash. Remove mushroom stems; coarsely chop and
set aside. Cut mushroom caps into 1/4-inch thick
slices. Set aside.
Pour broth into 3-quart saucepan. Add chopped
mushroom stems, thyme, bay leaf and soy sauce;
heat to boiling. Reduce heat; simmer uncovered 30
minutes. Strain broth; discard stems, thyme and
bay leaf. You should have about 6 cups broth;
if not, add water.
In 3-quart deep heavy saucepan, melt butter over
medium-high heat. Add mushroom slices and onion;
cook 5 minutes. Add rice; stir to combine. Cook
1 minute. Add wine; heat to boiling. Cook until
liquid is reduced by half.
Add 1/2 cup broth; cook over medium-high heat,
stirring constantly, until rice has absorbed
liquid. Adding 1/2 cup broth at a time, continue
cooking and stirring 20 to 25 minutes until all
broth has been added and absorbed. When done,
rice should be just cooked and slightly chewy.
Stir in cream cheese and grated parmesan cheese.
Season to taste with salt and pepper.
Serve risotto in individual shallow bowls.
Title: Banana Pudding
Categories: Desserts
Yield: 4 Servings
12 vanilla wafer cookies
3/4 c frozen whipped topping, thawed
2 sm bananas, sliced
8 tb refrigerated vanilla pudding
crushed vanilla wafer cookies
In 5-oz glass, place 1 vanilla wafer cookie. Top
with 1/12 of the banana slices, 1 tablespoon of
the whipped topping, another vanilla wafer
cookie and 1 tablespoon of vanilla pudding.
Repeat layer, beginning with banana slices.
Top with 1/12 banana slices and 1 tablespoon
whipped topping. Garnish with crushed cookies.
Repeat with three remaining desserts. Serve
immediately.
Title: Shrimp Toasts
Categories: Appetizer
Yield: 8 Servings
16 slices french bread
1/3 c chives-and-onion cream cheese
1/3 c chopped green bell pepper
8 lg cooked shrimp, peeled & halved
16 sprigs fresh dill weed
Heat oven to 350°F. Place bread slices on
ungreased cookie sheet. Bake 5 minutes. Turn slices
over; bake about 7 minutes longer or until crisp
and very light brown. Cool.
Spread each toast with 1 teaspoon cream cheese; top
with 1 teaspoon bell pepper and half a shrimp. Top
with 1 sprig dill weed. Serve immediately, or cover
and refrigerate up to 1 hour.
Title: Pineapple Salad
Categories: Salad
Yield: 6 Servings
1 lg cabbage, cut in 1" cubes
1/2 c sesame oil
1/2 c thinly sliced gingerroot
6 cloves garlic, peeled sliced
2 ts sesame seed
3 c chopped fresh pineapple
1/3 c chopped green onions
1/2 c golden raisins
2 tb rice vinegar
salt, to taste
In large bowl, put chopped cabbage; set aside.
In 1-quart saucepan, heat sesame oil over medium
heat. Add gingerroot, and fry until golden brown.
Transfer cooked ginger to small bowl. Add garlic
to hot sesame oil. When garlic is starting to
turn golden in color, add sesame seed, and cook
until garlic and sesame seed are golden brown.
Immediately pour hot sesame oil, garlic and
sesame seed over cabbage. Add fried ginger, and
stir to combine. Stir in pineapple, scallion,
raisins and rice vinegar. Season with salt.
Serve salad at room temperature.
Title: Asparagus Manicotti
Categories: Main Dish
Yield: 6 Servings
12 uncooked manicotti pasta shells
26 oz jar tomato pasta sauce
1/4 c dry white wine
3/4 c half-and-half
6 oz frozen cooked salad shrimp, thawed
6 oz crabmeat, cut into 1/4-inch pieces
9 oz frozen asparagus, thawed & chopped
1/2 c chopped sun-dried tomatoes in oil, drained
1/3 c cream cheese, softened
2 c shredded mozzarella cheese
1/4 c cut-up strips fresh basil leaves
Heat oven to 350°F. Cook and drain pasta as
directed on package.
Meanwhile, in 2-quart saucepan, heat tomato sauce
and wine to boiling over medium heat. Reduce heat
to low; simmer 4 minutes. Remove from heat; stir
in half-and-half. In ungreased 13x9-inch glass
baking dish, spread 1 cup of the tomato sauce.
In medium bowl, mix shrimp, crabmeat, asparagus,
tomatoes, cream cheese and 1/2 cup of the
mozzarella cheese. Spoon about 1/4 cup seafood
mixture into each pasta shell. Arrange in baking
dish. Pour remaining tomato sauce evenly over
shells.
Cover dish with foil. Bake 25 to 30 minutes or
until hot. Top with remaining 1 1/2 cups of the
mozzarella cheese. Bake uncovered 5 to 10 minutes
longer or until cheese is melted. Sprinkle with
basil before serving.
Title: Potato Wedges
Categories: Side Dish
Yield: 10 Servings
6 tb olive oil
2 tb mustard seed
2 tb chopped fresh rosemary leaves
2 tb malt vinegar sea salt
8 baking potatoes, cut into wedges
Heat oven to 450°F. Line 2 large cookie sheets
with foil; spray foil with cooking spray.
In large bowl, stir together oil, mustard seed,
rosemary and 1 tablespoon of the salt. Add potato
wedges; toss to coat. Spread potatoes in single
layer on cookie sheets.
Bake 45 minutes, turning once, until potatoes
are golden brown and tender. Sprinkle with
remaining 1 tablespoon salt.
Title: Chocolate Shortcakes
Categories: Desserts
Yield: 4 Servings
4 c fresh strawberries, sliced
1/2 c sugar
2 c bisquick mix
1/3 c unsweetened baking cocoa
2 tb sugar
2/3 c milk
2 tb butter, melted
1/3 c miniature semisweet chocolate chips
1 1/2 c frozen whipped topping, thawed
In medium bowl, toss strawberries and 1/2 cup sugar
until coated. Let stand 1 hour.
Heat oven to 375°F. Spray cookie sheet with
cooking spray. In medium bowl, stir bisquick mix,
cocoa, 2 tablespoons sugar, the milk and butter
until soft dough forms. Stir in chocolate chips.
Drop dough by about 1/3 cupfuls onto cookie sheet.
Bake 12 to 15 minutes or until tops of shortcakes
appear dry and cracked. Cool 15 minutes. Using
serrated knife, split warm shortcakes. Fill and
top with strawberries and whipped topping.
