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Archive for August, 2017

Dutch Spinach Salad

Ingredients
3 to 4 Bacon strips, diced
1 egg, lightly beaten
3 tablespoons sugar
1 tablespoon cider vinegar
Water
4 cups torn spinach greens
1/2 small onion, chopped
Salt and pepper to taste
hard-boiled large eggs, sliced

Directions
In a small frying pan, cook bacon until crisp. Do not drain. In a 1-cup measure, place egg, sugar, vinegar and enough water to measure 3/4 cup; pour over bacon and grease.

Cook and stir until dressing thickness. Season to taste. Pour hot dressing over greens and onion. Toss; garnish with egg slices. Serve immediately. Yield: 4 servings.

Recipe found here: Dutch Spinach Salad

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Passion Rum Punch Cocktail

Garnish with cherries and an orange slice!

+ 1.5 oz. (45 ml) Cherry Juice
+ 1.5 oz. (45 ml) Cherry Rum
+ 2 oz. (60 ml) Passion Fruit Rum
+ Top with Passion Fruit Juice

Recipe found here: Passion Rum Punch Cocktail

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Very Lemony Meringue Pie

Ingredients
1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1/3 cup lemon juice
3 tablespoons butter
1 pastry shell (9 inches), baked

MERINGUE:
1 tablespoon cornstarch
1/3 cup cold water
3 egg whites
1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

Directions
Preheat oven to 325°. In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.

In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes.

Remove from the heat. In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.

Spread evenly over hot filling, sealing edges to crust. Bake 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Very Lemony Meringue Pie

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Easy Mini Chicken Pot Pies

Ingredients
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 clove garlic, minced
1 cup chopped cooked chicken
1 cup frozen mixed vegetables (carrots, corn, peas), thawed
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Directions
Heat oven to 375°F.

Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.

Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray. Fill with chicken mixture; top with shredded cheese.

Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

Recipe found here: Easy Mini Chicken Pot Pies

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Strawberry Watermelon Slush

Ingredients
1/3 cup lemon juice
1/3 cup sugar
2 cups cubed seedless watermelon
2 cups fresh strawberries, halved
2 cups ice cubes

Directions
Place first four ingredients in a blender; cover and process until smooth. Add ice; process, covered, until slushy. Serve immediately. Yield: 4 servings

Recipe found here: Strawberry Watermelon Slush

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Cherry Explosion Cocktail

Build in glass with Ice. Garnish: two maraschino cherries.

+ 1/2 oz. (15 ml) Grenadine
+ 2 oz. (60 ml) Amaretto
+ 2 oz. (60 ml) Vodka
+ Top off with Amp Energy Cherry Blast

Recipe found here: Cherry Explosion Cocktail

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Pork Tenderloin with Three-Berry Salsa

Ingredients
1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt
PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken broth
2 shallots, thinly sliced
1/2 cup chicken stock

Directions
Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.

Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook 2-4 minutes on each side or until a thermometer reads 145°. Remove from pan. Repeat with remaining pork and oil.

In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook 4-6 minutes or until liquid is reduced to 1 tablespoon. Stir in stock; cook 5 minutes longer or until shallots are tender, stirring occasionally. Return pork to pan; heat through. Serve with salsa. Yield: 6 servings.

Recipe found here: Pork Tenderloin with Three-Berry Salsa

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