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Archive for July, 2016

Cherry Cream Cheese Coffee Cake

Cherry Cream Cheese Coffee Cake

Ingredients
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds

Directions
In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.

For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.

Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator. Yield: 8-10 servings.

Recipe found here: Cherry Cream Cheese Coffee Cake

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cherry cake

Cherry Cake (British)

Ingredients
1 cup glacé cherries
1 cup self-raising flour
3/4 cup softened butter, plus extra for greasing
3/4 cup sugar
1 lemon, finely grated zest only
1/4 cup ground almonds
3 large free-range eggs

For the decoration
3/4 cup powdered sugar
1 lemon, juice only
2 tablespoons flaked almonds, toasted
5 glacé cherries, quartered

Directions
Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.

Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.

Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.

Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.

For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

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Strawberry-Passion-Daiquiri

Strawberry Passion Daiquiri Cocktail

The Strawberry Passion Daiquiri Cocktail is the culmination of a many years of daiquiri science. This cocktail combines all of the delicious elements of rum and strawberry into a drink that basically slams your face off with alcoholic flavor. Get down and sexy with one of these immediately!
If you want to make this drink, combines all the below ingredients in a blender and pour it into a glass. Pretty simple stuff.

+ Muddled Strawberries

+ Strawberry Daiquiri Mix

+ Light Rum

+ Passion Fruit Rum

+ Welch’s Passion Fruit Juice

+ Lime Juice

Strawberry Passion Daiquiri Cocktail. A GREAT site for drinks.

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Thai Chicken Stir-Fry

Thai Chicken Stir-Fry

Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice

Directions
In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.

Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Yield: 4 servings.

Recipe found here: Thai Chicken Stir-Fry

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Georgia Peach Ice Cream

Georgia Peach Ice Cream

Ingredients
4 eggs
1-1/4 cups sugar, divided
1/2 teaspoon salt
4 cups whole milk
2 cans (14 ounces each) sweetened condensed milk
1-3/4 pounds fresh peaches, peeled and sliced

Directions
In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.

Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.

When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers’ directions. Refrigerate remaining mixture until ready to freeze.

Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches. Yield: 3-3/4 quarts.

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sweet corn fritters

Sweetcorn Fritters

Ingredients
3⁄4 cup standard plain flour
1 teaspoon baking powder
1⁄2 teaspoon salt
black pepper
1 egg
440 g cream-style corn
2 tablespoons oil

Directions
Sift flour, baking powder, salt and pepper to taste into a bowl.

Add egg, mixing to combine.

Stir in sweetcorn.

Heat oil in a frying pan.

Drop tablespoonsful of corn mixture into pan.

Cook until golden then turn and cook the other side.

Drain on absorbent paper.

Serve hot.

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Inside-Out Veggie Dip

Inside-Out Veggie Dip

Ingredients
2 large cucumbers
16 cherry tomatoes
1 package (8 ounces) cream cheese, softened
1/4 cup finely chopped sweet red pepper
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onion
1 tablespoon finely chopped carrot
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder

Directions
Peel strips from cucumbers to create decorative edges if desired; cut into 1/2-in. slices. Finely chop two slices; set aside. With a small spoon, scoop some of the seeds from the remaining slices.

Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice from tops of tomatoes; scoop out pulp, leaving a 1/4-in. shell. Invert onto paper towels to drain.

In a large bowl, combine the cream cheese, red pepper, celery, onion, carrot, seasonings and chopped cucumber.

Fill tomatoes and cucumber slices with cream cheese mixture, about 1 teaspoon in each. Refrigerate for at least 1 hour. Yield: 3-1/2 dozen.

Recipe found here: Inside-Out Veggie Dip

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Seared Salmon with Strawberry Basil Relish

Seared Salmon with Strawberry Basil Relish

Ingredients
6 salmon fillets (4 ounces each)
1 tablespoon butter, melted
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

RELISH:
1-1/4 cups finely chopped fresh strawberries
1 tablespoon minced fresh basil
1 tablespoon honey
Dash freshly ground pepper

Directions
Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.

In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish. Yield: 6 servings.

Recipe found here: Seared Salmon with Strawberry Basil Relish

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talian Sausage-Stuffed Zucchini

Italian Sausage-Stuffed Zucchini

Ingredients
6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Directions
Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.

In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.

Place in two ungreased 13×9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.

Recipe found here: Italian Sausage-Stuffed Zucchini

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spinach quesadillas

Spinach Quesadillas

Ingredients
3 ounces fresh baby spinach (about 4 cups)
4 green onions, chopped
1 small tomato, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
1/4 cup reduced-fat ricotta cheese
6 flour tortillas (6 inches)
Reduced-fat sour cream, optional

Directions
In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.

Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream. Yield: 4 servings.

Recipe found here: Spinach Quesadillas

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