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Archive for July, 2017

Lime Chicken Tacos

Ingredients
1-1/2 pounds boneless skinless chicken breast halves
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn, thawed
1 cup chunky salsa
12 fat-free flour tortillas (6 inches), warmed
Sour cream, pickled onions, shredded lettuce, and shredded cheddar or cotija cheese, optional

Directions
Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours.

Remove chicken. When cool enough to handle, shred meat with two forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese. Yield: 6 servings.

Recipe found here: Lime Chicken Tacos

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Citrus Cheesecake

Ingredients
1/2 cup butter, softened
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel

FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup heavy whipping cream

TOPPING
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.

Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.

Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.

Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.

For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.

Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight. Yield: 12-14 servings

Recipe found here: Citrus Cheesecake

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Summer Meteor Cocktail

Get hammered by our Summer Meteor Cocktail! Our Summer Meteor Cocktail is made with Gin, Lemon Liquor, Schnapps, Lime Juice, and Lemonade!

Splash of Melon Liquor
Blackberries with Garnish

+ 1/2 oz. (15ml) Blackberry Syrup
+ Ice
+ 1 oz. (30ml) Gin
+ 1/2 oz. (15ml) Lemon Liquor
+ 1/2 oz. (15ml) Peach Schnapps
+ 1/2 oz. (15ml) Lime Juice
+ 3 oz. (90ml) Lemonade
+ Melon Liquor
+ Blackberries

Recipe found here: Summer Meteor Cocktail

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Chunky Blond Brownie

Ingredients
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white baking chips
1 cup semisweet chocolate chunks
1 jar (3 ounces) macadamia nuts or 3/4 cup blanched almonds, chopped, divided

Directions
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts.

Spoon into a greased 13×9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake 25-30 minutes or until top begins to crack and is golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Recipe found here: Chunky Blond Brownie

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Slow Cooker Creamed Corn with Bacon

Ingredients
10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
Chopped green onions

Directions
In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. Yield: 20 servings (1/2 cup each).

Recipe found here: Slow Cooker Creamed Corn with Bacon

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White Chocolate Mousse Tarts

Ingredients
6 ounces white baking chocolate, chopped
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 packages (6 count each) individual graham cracker tart shells
Assorted fresh fruit, optional

Directions
In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving. Yield: 12 servings.

Recipe found here: White Chocolate Mousse Tarts

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Shark Attack Shot

+ 1oz. (30ml) Tequila
+ Splash of Blue Curaçao
+ 3 oz. (90ml) Lemon Lime Soda
+ 1/2 oz. (15ml) Grenadine

Watch video to know how to make it.

Recipe found here: Shark Attack Shot!

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Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups shredded sharp cheddar cheese, divided
1 can (6 ounces) french-fried onions, divided
2 packages (16 ounces each) frozen broccoli florets, thawed

Directions
Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes. Yield: 8 servings.

Recipe found here:

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Red Raspberry Creme Brulee

Ingredients
1 can (21 ounces) raspberry pie filling
1-1/2 cups heavy whipping cream
6 egg yolks
6 tablespoons sugar
1/4 cup coarse sugar

Directions
Preheat oven to 325°. Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside.

In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from heat; stir a small amount of hot cream into egg mixture. Return all to pan, stirring constantly.

Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate at least 4 hours.

If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately.

If broiling the custards, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards with coarse sugar. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm. Yield: 6 servings.

Recipe found here: Red Raspberry Creme Brulee

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Old Fashioned Lollipops

Ingredients
1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

Directions
Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.

In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).

Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing. Yield: 1 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Old Fashioned Lollipops

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