Fruit and Cilantro Salad
CRANBERRY SALAD-Connie Sandoval
1 BAG FRESH CRANBERRIES (ABOUT 1 LB)
1 ¼ CUP SUGAR
1-10 OZ BAG MINIATURE MARSHMALLOWS
1 CUP CRUSHED PINEALLLE (DRAINED)
1 CUP CHOPPED PECANS
2 CUPS UNWHIPPED WHIPPING CREAM
2 TABLESPOONS POWDERED SUGAR
Crush or chop raw cranberries in blender or food processor. Add granulated sugar to cranberries and refrigerate overnight. Whip cream until stiff add powdered sugar to it while whipping. Add nuts, marshmallows, and pineapple and stir all together.
Bruschetta - Michelle Jones
5 md tomatoes (chopped)
3-4 garlic cloves (minced)
juice from 1/2 lime
1/4 cup EVOO
1 C freshly grated parmesan cheese
1 TBS fresh basil
salt & pepper
Mix diced tomeatos (juice & all), galiic, olive oil, lime juice and 3/4 c parm cheese, basil and salt and pepper to taste.
Allow to stand several hours to marinade. Slice bread at an angle and brush one side with melted butter, broil on each side to brown.
Spoon mixture onto bread, and top with remaining cheese. Broil until cheese has melted. Best when served immediately.
Roasted RED Potatoes ~ Charlene
1/2 C Ranch Dressing
1/2 C cheese
1/4 C bacon, crumbled
Mix with your red potatoes and pour into a greased 9X13 dish. Bake at 350 for 40 min.
Chocolate Oreo Truffles ~ Suzi Ward
1-8 oz pkg (finely crushed, with the cream filling)
8 oz pkg cream cheese, (softened)
Mix together crushed cookies and cream cheese. Roll into small 1 inch balls. Put on parchment paper or wax paper. Melt 1 bag of melting chocolate. Dip balls into the chocolate. Set back on paper to harden. Makes about 24-30.
**To make them festive, add crushed candy canes to teh melted white chocolate before dipping.
**You can add cuts, sprinkles, extra crushed oreo's , etc to the chocolate before dipping or roll the balls in it after dipping.
Grandma Davis' Cherry Cookies
Beat the following together:
3/4 C butter flavored shortening
1 C sugar
2 Tbs milk
1 tsp vanilla
2 1/4 C flour
1/2 tsp salt
2 tsp baking powder
3/4 C maraschino cherries, cut up
1 C chopped nuts
Bake at 375 for 10-12 min
1 pkg cream cheese, softened
2-4 drops red food coloring
2 Tbs butter
1 box powdered sugar
1 tsp almond extract
Low-Fat Red Velvet Cake ~ Mary
· 2 ½ cups cake flour
· 2 Tbs unsweetened cocoa powder
· 1 tsp baking powder
· ½ tsp salt
· 1/4 cup unsweetened applesauce
· 1/4 cup vegetable oil
· 1 ½ cups granulated sugar
· 1 egg
· 2 egg whites
· 1 tsp vanilla extract
· 1 cup fat-free buttermilk
· 2 Tsp red food coloring
· 1 tsp white vinegar
· 1 tsp baking soda
Preheat oven to 350 degrees Fahrenheit, spray two 9-in round cake pans with fat-free zero-calorie cooking spray, and line the bottoms with parchment paper. In medium bowl, combine flour, baking powder, salt, and cocoa powder. Separately, in large bowl or electric mixer, beat together sugar, applesauce, and oil. Add egg, egg whites, and vanilla one at a time, beating well after adding each one. In a small bowl combine fat-free buttermilk and food coloring. Add half the flour mixture to egg mixture, stirring well, then add buttermilk mixture, stir, and finally the rest of the flour mixture, mixing until well combined. Combine baking soda and vinegar in small bowl or measuring cup, allow to fizz, then fold into batter. Immediately divide evenly between cake pans and smooth the tops, then bake 25-30 minutes or until a skewer or toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans, then turn out onto wire rack and allow to cool completely. Wrap layers separately in plastic wrap and freeze at least 60 minutes before icing with low-fat cream-cheese frosting, below.
Low-Fat Cream Cheese Frosting
· 3/4 cup fat-free vanilla yogurt
· 3/4 cup fat-free small curd cottage cheese
· 16 oz Neufchatel or low-fat cream cheese
· 1 1/2 cup powdered sugar
Drain/press any excess liquid from cottage cheese. Place yogurt and cottage cheese together in food processor and process until smooth. Cube cream cheese and add to processor, processing again until smooth. Add sugar in three parts, processing to mix between additions. Cover and refrigerate until hardened enough to spread.
Icing The Cake
Once cake has hardened in the freezer and frosting is spreadable, cut each 9-inch round in half horizontally to create four layers (or, if you prefer a smaller icing-to-cake ratio, leave as is). Place the first on your serving platter, then spread with frosting. Repeat with next three layers, then frost the sides of the cake. Garnish with grated coconut if desired, and return to refrigerator to let frosting set.
Eggplant Parmesan ~ Vicki
1 med eggplant
4 cups favorite marinara sauce
Peel eggplant and lightly brush with olive oil. Lightly saute until tender. (May also cook on grill, turning halfway through cooking time, until tender.) May season very lightly with little salt and pepper or little italian seasoning.
When eggplant is done, place 1 cup marinara sauce in bottom 9 x 11 glass baking dish. Cover with one layer of sliced eggplant. Then cover with marinara sauce. Then lightly sprinkle with parmesan cheese. Repeat with another layer of eggplant and sauce until dish is full. Top with parmesan cheese. Bake at 350 for about 45 minutes or until dish is bubbling all the way through.
Jamie shared a pumpkin cookie recipe.
California Wheat-Berry Salad
2 C wheat berries
4 C water
1 tsp salt
Soak wheat berries overnight in water. Next day, boil in water with salt. Water should cover the berries with 1/2 inch of water on top. Bring to a boil and reduce heat, simmer covered about 45 min, or until tender. Drain and cool.
Mix in 2 Tbs salt and 1 C balsamic vinegar and 1/2 C olive oil
Add: cherry tomatoes, red, yellow, orange peppers, red onion, avocados, fresh basil, chopped.
Refrigerate for 2 hours. Add more salt, vinegar and oil if needed to make it moist.
This is me (Paula)....I shared a recipe from Our Best Bites for :
Apple Cider Floats
1 C apple cider (not juice)
1/2 c ginger ale
1-2 scoops vanilla ice cream
ground cinnamon and nutmeg
1-2 Tbs caramel sauce
Pour apple cider and ginger ale into a frosted mug. Add ice cream. Sprinkle with cinnamon and nutmeg. Drizzle with warm caramel sauce. Serve immediately.
Suzi made a warm queso dip. That is good any time of the year in my book.
I don't have the recipe for the cookies or the queso....sorry.
Le Anne Skeen
Skinny Summer Pie (there is hardly any calories in this pie!)
Mix: .3oz sugar free jello
1/3 cup boiling water
Fold In: 2 yogurts
8 oz fat free cool whip
You can add frozen or fresh fruit at this point
Pour into pie shell. Freeze or refrigerate.
I have made this using different kinds of yogurt and jello. My favorites are peach, lime, and raspberry. I have added fresh and frozen peaches and frozen raspberries or strawberries.
BOCCONE DOLCE - Sweet Mouthful
4 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla
1 c. superfine sugar (I used regular)
Preheat oven to 225. Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy.
Line baking sheets with parchment paper. Trace three, eight inch circles on paper.
With a rubber spatula, spread meringue evenly and equally over top of the circles. Bake approximately 2 hours or until meringue becomes bisque colored. NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open door and let meringues ‘rest’ in oven another 15 minutes. Remove from oven and carefully peel off parchment paper. Put on rack to dry until thoroughly cool.
Once cooled, meringues may be wrapped in saran and frozen or store in an airtight container if using withing the next 24 hours. You can wrap each meringue in several saran layers, then stack gently in a large plastic container for freezing. Remove from freezer at least an hour before assembling.
6 oz. semisweet or milk chocolate
3 T. water
3 T. powdered sugar
3 c. heavy whipping cream
½ tsp. vanilla
2 pints berries, sliced
chocolate curls for garnish
Slowly melt chocolate, when smooth remove from heat and let cool but not harden. In a large bowl, whip cream until stiff; gradually add powdered sugar and then vanilla.
To assemble, place meringue layer on a serving plate, rounded side down. Spread a very thin layer of chocolate over it - can use a pastry brush. Top chocolate with a layer (about 3/4 inch thick ) of whipped cream. Top cream with a layer of berries. Repeat with second meringue, chocolate, cream and berries. Top with final meringue, rounded side up, and repeat layers. Refrigerate at least 4 hours or overnight. Garnish with several whole strawberries and chocolate curls. Use a serrated bread knife to cut in sawing motion.
CILANTRO CABBAGE SALAD
Cut up green cabbage or a pkg of already prepared cabbage
Cilantro Lime Dressing from Fresh and Easy or you can make your own by using Ranch dressing and adding
cilantro and lime juice (blended so it is all finely chopped and it makes the dressing green)
Powdered taco seasoning sprinkled on cabbage or added to the dressing
Tortilla chips broken up or buy the strips
Mix and add dressing and tortilla chips on top, SOOO Yummy
Pieces of grilled chicken in salad can be an option as well
9 x 13- 400 degrees for about 1 hr 20 minutes
16 oz half and half
8 oz whipping cream (not whipped)
1 ¼ cups sugar
¼ tsp vanilla
6 slices white bread
3 TBL raisins
½ tsp cinnamon
1 TBL sugar
Mix half and half, whipping cream, sugar, eggs and vanilla.
Arrange bread in 9 x 13 pan.
Pour mix over bead (turn over bread slices so it is soaked in)
Mix raisins, sugar and cinnamon and sprinkle over the top
Cover pan with foil . Set 9 x 13 pan in a larger jelly roll pan with water in it and keep water in it all the time it bakes so it steams.
½ cup sugar
½ c brown sugar
½ cup whipping cream
½ cup butter
1 tsp vanilla
1-2 liter 7up or Wal Mart Brand Twist Up (chilled)
1 big scoop frozen lemonade
1 big scoop frozen OJ
1 tsp almond extract
Mix and add ice
Mary shared Key Lime Pie
Easy Key Lime Pie
4 egg yokes, beaten.
2 (14 oz.) cans of sweetened condensed milk.
1 cup of key lime juice. (Can be purchased in a bottle or 1 cup of ½ limes and ½ lemons.)
1 (9 inch) prepared graham cracker crust.
Preheat oven to 375 degrees F.
Combine egg yolks, sweetened condensed milk, and lime juice. Mix well. Pour into unbaked graham cracker shell.
Bake in preheated oven for 20-25 minutes. Allow to cool. (It is better when refrigerated for a couple of hours.)
Top with whipping cream and garnish with lime wedges if desired.
Yes, this is Suzi behind that salad bowl.....
1 can cherry pie filling (or any flavor--raspberry is my fav)
1 8 oz. cool whip
1 large can pineapple tidbits (drain the juice)
1 large can mandarin oranges (drain the juice)
2 c. mini marshmallows
1 can sweeten condensed milk
Mix the above items together. Refrigerate.
*** This salad is MUCH better the next day!
Michelle shared Marinated Tomatoes. I can't wait to try these with some fresh garden tomatoes.
Bev brought a Beef spread for crackers....it was a new take on an appetizer. Delicious!
SHREDDED BEEF APPETIZERS
Left over shredded beef from a roast beef dinner.
Season with mayonnaise, chopped onion and horseradish to your liking. Serve on a variety of crackers.
Paula is obsessed with cupcakes right now ~
Strawberry Jell-O Poke Cupcakes
1 white cake mix, plus ingredients to make
1 c boiling water
1 (3oz) pkg strawberry jell-O
1/2 cup cold water
Prepare cake according to package directions for cupcakes. Cool completely. Using a fork or wooden skewer, poke six or so holes in each cake. Prepare jello using ingredients above. Place the cupcakes in a pan, because come of the jell-O might overflow. Put the jello into a squeeze bottle and squeeze in to each hole. Place in fridge for a few hours.
1 small pkg vanilla instant pudding.
1 cup milk
1 tsp vanilla extract
1 (8oz) cool whip
Wisk pudding, milk and vanilla until smooth. Fold in coolwhip. Place in fridge for about 30 min to thicken. Place in piping bag to frost.
Vicki also made a frozen dessert ~
8 oz. graham cracker crumbs
1 cube melted butter
½ c. sugar
Mix together the above 3 ingredients. Set aside 1/3 cup and then pat rest into bottom of two 8x11 pans
Tuck in freezer while you mix the topping
1-16 oz. cool whip—partially thawed
1 can Sweetened Condensed Milk (Eagle Brand)
1 1/3 cans frozen pink lemonade concentrate- thawed
Mix altogether until well mixed. Divide between two pans and top with reserved crumb mixture.
Freeze at least 6 hours before serving. Best if frozen overnight. Will keep for up to two months in freezer.
Becky brought Golden Graham Smores.....
Becky, the newest "Chick", brought tortilla chips and 3 different dips: salsa, hummus and cilantro dip.
Suzi - Q made "Robert Redford"
Chocolate Peanut Butter Candy Bars
1 1/2 c graham cracker crumbs
1 c white sugar
3/4 c b. sugar
3/4 c butter, cubed
1/3 c milk
2 sleeves ritz crackers
1 1/2 c semi sweet chocolate chips
1 1/4 c peanut butter (i used chunky)
In a saucepan, combine graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 min.
Grease a 9X13 pan and place a single layer of ritz cracker along the bottom. Top with half of the graham cracker mixture. Repeat layers and then top with remaining ritz.
In a microwave safe bowl, combing chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not overcook. Pour over the crackers and refrigerate until firm.
When ready to serve, cut and let stand at room temp for a bit, just to soften slightly. Sprinkle each bar with sea salt.
Mary's Hot Fudge Sauce
6 oz. of unsweetened Chocolate 4 Tablespoons of Butter
2 cups of sugar 1 cup of Half and Half
14 oz. of sweetened Condensed Milk
(Optional: 3 Tablespoons of Brandy Bourbon or Rum.)
Makes 2 ½ -3 cups
In medium saucepan melt chocolate and butter over low heat, stirring constantly. Add sugar and half and half, and continue stirring until thick. (This takes along time for me.) Gradually add condensed milk. Cook 20 minutes, stirring occasionally. (Optional: stir in liquor.) Serve warm. Keeps indefinitely in the refrigerator; reheat before serving. Freezes well too.
From: Crème de Colorado Cookbook
Yum Yum Chocolate Cake
1 ½ c. flour 5 T. vegetable oil
1 c. sugar 1 T. vinegar
3 T. cocoa 1 tsp. vanilla
1 tsp. Baking soda 1 c. cold water
½ tsp. salt
Heat oven to 350 degrees. Measure flour, sugar, cocoa, baking soda, and salt into a 9x9x2 pan. Mix it all together. Make 3 holes in dry mix. Measure vegetable oil in one hole, vinegar in 2nd and vanilla in 3rd hole. Pour water over all of the mixture and stir till well blended. Bake for 30 minutes. (Michelle Jones)