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Archive for July, 2017

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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Daiquiri Queen Cocktail

Garnish with Gummies and a mini vodka bottle!

+ Coconut Vodka
+ Pina Colada Mix
+ Triple Sec
+ Cranberry Juice
+ Red Popsicles
+ Mini Vodka Bottle
+ Cherrin Gummy Rings

Daiquiri Queen Cocktail

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Easy Southwestern Veggie Wraps

Ingredients
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and diced
1 cup frozen corn, thawed
1 cup cooked brown rice, cooled
1/3 cup fat-free sour cream
1/4 cup minced fresh cilantro
2 shallots, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
6 romaine leaves
6 whole wheat tortillas (8 inches), at room temperature

Directions
Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Yield: 6 servings.

Recipe found here: Easy Southwestern Veggie Wraps

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Asparagus Ham Dinner

Ingredients
2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to vegetable mixture. Stir in parsley and seasonings. Sprinkle with cheese. Yield: 6 servings.

Recipe found here: Asparagus Ham Dinner

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Orange Lemonade

Ingredients
1-3/4 cups sugar
2-1/2 cups water
2 tablespoons grated lemon peel
2 tablespoons grated orange peel
1-1/2 cups lemon juice (about 10 lemons)
1-1/2 cups orange juice (about 5 oranges)
6 cups cold water

Directions
In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly.

Stir in citrus peels and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold.

To serve, fill glasses or pitcher with an equal amount of fruit syrup and water. Add ice and serve. Yield: 12 servings.

Recipe found here: Orange Lemondade

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Grande Grenadina Cocktail

Build a glass with ice

+ 1 oz. (30 ml) Grenadine
+ 2 oz. (60 ml) Grand Mariner
+ 1 oz. (30 ml) Lemon juice
+ Soda
+ Garnish with lemon wheel and cherry

Recipe found here: Grande Grenadina Cocktail

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