Posts filed under 'Summer Recipes'
∗ This recipe will make either a 9 x 13 baking pan size or 2 8-inch round pies.
- 2 C finely crushed Nilla Wafer crumbs
- 1 C shredded coconut
- 1/2 C (1 stick) butter or margarine, melted
- 1-20 oz. can pineapple chunks in 100% real pineapple juice, pureed
- 2 T coconut rum
- 4 T raw sugar
- 2 envelopes unflavored Gelatin (use 3 for a firmer filling)
- 16 oz. container of whipped topping
Preheat oven to 325º F. In a medium bowl, combine the Nilla Wafer crumbs and coconut until well blended. Slowly stir in the melted butter until the mixture is blended well and sticks together. Press mixture into a glass 9 x 13 baking pan, evenly spreading across bottom and up the sides of pan. Bake in the middle of preheated oven, for 20 minutes or until lightly browned around the edges. Set aside to cool.
In a large sauce pan on med-high heat, combine the pineapple puree and the sugar, stirring constantly, until all sugar is dissolved. Add the coconut rum and stir. Bring to a slow boil and add the unflavored Gelatin, slowly, making sure to stir completely into the mixture before adding more to prevent clumping. Remove from heat and continue to stir until Gelatin is completely dissolved, about 5 minutes, set aside to cool.
Once filling is completely cooled, fold in the whipped topping until completely blended. Spread evenly over the crust and refrigerate until set or overnight. Keep refrigerated until ready to serve.
Serving Suggestion: Make it fun! Add some tropical silk flowers or paper drink umbrellas to give the pie a little more flair!
- 2 C finely ground pecans
- 2 C finely crushed vanilla wafer cookies
- 8 T butter or margarine melted
- 8 oz Cream Cheese
- 8 oz heavy whipping cream
- 4 T raw sugar
- 1 T vanilla
- 8 oz sour cream
- 6 oz fresh raspberries, cleaned and drained
Preheat oven to 350 degrees. Prepare a mini cupcake or tart-let pan with cooking spray. In a medium bowl combine ground pecans and crushed vanilla wafers, slowly pour in the melted butter and blend completely. Will stick together. Pat into the prepared cups, hollowing out the center to make a cup shape. Bake for 10 minutes or until lightly browned. Set aside on wire rack until cool.
In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla until blended. Add raspberries and blend until creamy. Raspberries will leave a bit of lumpiness to the mixture. Place in mixture in freezer for about an hour to firm up cream to use as a decorating cream. Pipe into cooled cups and garnish with half a raspberry if desired. Can fill cups with just a spoonful of cream if in a hurry. Keep refrigerated until ready to serve. Makes about 4 dozen cups.
- 1 1/2 C rhubarb cut into 1/2-inch pieces
- 1 C sugar
- 1 C Brown sugar, packed
- 2/3 C oil
- 1 egg
- 2 1/2 C flour
- 1 C sour milk (1 T white vinegar mixed in milk)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1 C chopped walnuts
- 1/2 C sugar
- 1 T soft butter
- 1 tsp cinnamon
Preheat oven to 350 degrees and prepare 2 loaf pans by greasing bottom and sides.
In a large mixing bowl, combine the Rhubarb through vanilla until well blended. Fold in walnuts. Pour into prepared pans and bake for 5 minutes. Mix together the ingredients until well blended and crumbly. Sprinkle over bread mixture and bake 55 more minutes or until toothpick inserted into the center of the loaves comes out clean.
- 1 lb Large Portobello mushrooms, sliced
- 2 – 3 cups burgundy or Concord wine
- 1 C Balsamic Vinegar
- 1 small onion, sliced into rings and separated
- Provolone cheese
- Garlic and Herb Mayonnaise, prepared
- Hard rolls
In a large covered container, place mushrooms and onion ring slices in a layer. Coat with wine and vinegar and mix until well covered. Cover and place in refrigerator for 6 to 8 hours. Stir or shake container once during marinating time. Preheat grill (if using a standard grill, layer foil over the grate so the mushrooms do not fall through), layer the mushrooms out in a thin layer. Grill until onions and mushrooms are soft, tender and browned to your liking, flipping once during cooking. Butter buns and place on grill to brown. Serve mushrooms topped with a slice of Provolone cheese and Garlic and Herb mayonnaise. Serves 4.
For an added flavor, add thin slices of green peppers to the marinade and grill with the mushrooms and onions.
- 1 – 12 oz bag Veggie Bow Tie pasta
- 1/2 pkt Zesty Italian dressing mix
- 1/4 tsp dill weed
- fresh ground black pepper to taste
- 1 – 1/2 C light mayo, blended with Almond milk until creamy
- 2 T finely chopped onion
- 1/2 C frozen green peas
- 1 C shredded carrot
- 1 – 2 C cut up broccoli flowerettes
- 1 – 2 C sliced grape tomatoes
- 1/2 C shredded 4 cheese Mexican blend
Boil pasta until just done according to directions. Drain, rinsing with cold water until cooled. Set aside. In a small bowl, blend together mayo mixture and seasonings. Place all cleaned and cut up vegetables in a large bowl, add pasta, coat with mayo and seasoning mixture until completely coated. Fold in cheese until blended. Refrigerate until served.
- 1 lb chicken breast tenders
- 2 C Goya apples, cored and chopped fine – do not remove the peel
- 1 C sliced red, seedless grapes
- 1 stalk celery, cleaned and chopped fine
- 1/4 C chopped walnuts
- 1/2 C dried cranberries
- light Mayo
- lemon juice
- Almond milk
- 1 T rosemary leaves
- 1 tsp basil
- 1 tsp thyme
- fresh ground pepper to taste
- Olive oil
Preheat grill. In a small bowl, blend together rosemary, basil, thyme and black pepper, breaking up rosemary leaves until broken down small. Mix in about 1/2 cup olive oil. Baste both sides of chicken tenders with seasonings and olive oil until lightly coated. Grill until lightly browned on both sides and no pink remains. Set aside until cool. In a large bowl, combine fruit, celery and nuts, drizzle with lemon juice until lightly coated. In a small bowl, combine about 1 cup light mayo, 1 teaspoon lemon juice and enough almond milk to thin, blend until creamy. Cut cooled chicken into small pieces and add to fruit and nut mixture. Mix in mayo mixture until lightly coated. You can add more if you prefer a richer mayo sauce. Refrigerate for about an hour or overnight to allow the flavors to blend. Serve on whole wheat bread with a slice of Provolone cheese, also good with whole wheat crackers when served as a snack.
- 1 lb frozen whole strawberries, leaves removed – reserve one large strawberry for garnish, thawed (optional)
- 2 T raw sugar
- 1 T lemon juice
- 1 tsp vanilla extract, clear
- 1 pkt unflavored gelatin
- 16 oz whipped topping, thawed
- 9 1/2 inch pre-made graham cracker crust
In a medium sauce pan, add strawberries, lemon juice, sugar and vanilla. Cook on medium/high heat until brought to a boil, stirring constantly. Mash strawberries as they begin to thaw. Slowly add gelatin, remove from heat, and stir constantly for 3-5 minutes, or until the gelatin is completely dissolved. Set aside and allow to cool to room temperature. In a large bowl, gently fold together whipped topping and strawberry mixture until completely blended. May have some white marbling. Pour filling into the prepared crust, spreading evenly. Garnish with sliced strawberry, if desired. Refrigerate 6-8 hours or overnight until firm.
To have a lighter version of the pie, use a light whipped topping, do not use fat free or it may not set properly.
The easiest way to make a homemade BBQ sauce is to trust what you like. Start with a base and then add what works for you. Use quantities according to what you are going to need, but I recommend starting with small quantities until you find the blend that you like best. The following are just examples to start you off.
Sour or Tart Sauce: Use a combination of lemon juice, lime juice, tamarind, plain and flavored vinegars. (Exp: white wine vinegar, balsamic vinegar, red wine vinegar.)
Spicy: Combine coarsely ground pepper, paprika, chili powder, cayenne pepper, garlic powder, cumin, fennel seeds, onion powder, ground ginger, white pepper, coriander seeds, ground cinnamon, ground clove, ground allspice, grated nutmeg, dried basil, dried oregano – mix with tomato ketchup – add a little brown sugar if it is too spicy.
Easy: Tomato ketchup, about 1 tablespoon brown sugar, Worcester sauce (just a splash), Tabasco to taste.
- 4 tuna steaks
- 1/2 – 3/4 C Light Mayo
- Garlic and Herb seasoning to taste, about 1 – 2 tablespoons
Preheat gas grill and lower heat to medium. In a small bowl, blend together seasoning and mayo until completely combined. Spread a nice layer on both sides of tuna steak and place on grill (can place on top of non-stick foil over, if desired). Cook steaks until no pink remains, adding more mayo mixture, if needed, to prevent drying, do not overcook. The mayo mixture will season the tuna and help keep it from losing all its juices.
- 1 C flour
- 2 T garlic & herb seasoning
- Pepper to taste
- 1 beaten egg
In a large plastic zip lock bag, mix together flour, pepper and garlic & herb seasoning (can add more seasoning if you prefer), shake until well blended. In a flat bowl, beat egg and milk together until blended well. Heat a deep frying for fish. Dredge fish fillets in egg and milk mixture. Drop fillet in flour mixture and shake to coat (may repeat if desired), place in deep fryer basket and fry until golden brown. Serve with favorite condiment. Great for pan fish or bass.
Breading option: For an optional taste, use Italian bread crumbs and Parmesan/Asiago blend cheese with pepper and basil, oregano and Italian seasoning to taste instead of the flour mixture. Great for sea food like shrimp and crab too!