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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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Summer Dessert Pizza
Summer Dessert Pizza

Ingredients
1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

GLAZE:
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup water
1/4 cup orange juice

TOPPING:
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 cup whipped topping
1 firm banana, sliced
1 cup sliced fresh strawberries
1 can (8 ounces) mandarin oranges, drained
2 kiwifruit, peeled and thinly sliced
1/3 cup fresh blueberries

Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.

Press dough into a greased 12-in. x 14-in. pizza pan. Bake at 350° for 12-14 minutes or until light golden brown. Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator. Yield: 12-16 servings.

Recipe found here: Summer Dessert Pizza

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Glazed Cherry Coffee Cake

Ingredients
1 package yellow cake mix (regular size), divided
1 cup all-purpose flour
1 package (1/4 ounce) active dry yeast
2/3 cup warm water (120° to 130°)
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling
1/3 cup butter, melted

GLAZE:
1 cup confectioners’ sugar
1 tablespoon corn syrup
1 to 2 tablespoons water

Directions
Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13×9-in. baking dish. Gently spoon pie filling over top.

In a small bowl, mix butter and remaining cake mix; sprinkle over filling.

Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners’ sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake. Yield: 12-16 servings.

Recipe found here: Glazed Cherry Coffee Cake

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lemon-meringue-cupcakes

Lemon Meringue Cupcakes

Ingredients
1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling

MERINGUE:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions
In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.

Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Recipe found here: Lemon Meringue Cupcakes

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White Chocolate Parfaits

White Chocolate Parfaits

Ingredients
3/4 cup heavy whipping cream
1/4 cup sugar
2 teaspoons cornstarch
2 egg yolks
4 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
3 cups whipped topping
1-1/2 cups fresh blueberries
1-1/2 cups fresh raspberries
Sliced strawberries and additional whipped topping, optional

Directions
In a large saucepan, combine the cream, sugar and cornstarch. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon.

Stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes; stir in chocolate until melted. Remove from the heat; gently stir in vanilla.

Cool to room temperature, about 15 minutes. Fold in whipped topping. Place 1/4 cup each in four parfait glasses.

Combine blueberries and raspberries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired. Yield: 4 servings.

Recipe found here: White Chocolate Parfaits

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Sunshine Sponge Cake

Sunshine Sponge Cake

Ingredients
9 eggs, separated
1/4 cup water
1 tablespoon minced fresh lemon verbena leaves
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
LEMON BUTTER FROSTING:
4-1/2 cups confectioners’ sugar
1/3 cup butter, softened
1/4 cup lemon juice
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
Daisies and additional lemon verbena leaves, optional

Directions
In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. Beat for 4-5 minutes or until mixture doubles in volume.

Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside.

In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate.

In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake.

Garnish with daisies and lemon verbena if desired. Yield: 14 servings.

Editor’s Note: Verify that flowers are edible and have not been treated with chemicals.

Recipe found here: Sunshine Sponge Cake

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Three-Cheese Souffles

Three-Cheese Souffles

Ingredients
1/3 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce
1-1/2 cups (6 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
6 Eggland’s Best Eggs
1/2 teaspoon cream of tartar

Directions
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.

Separate eggs. Place egg whites in a medium bowl; stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.

Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.

With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.

Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Yield: 8 servings.

Freeze option: Securely wrap unbaked soufflés with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen soufflés in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

Recipe found here: Three-Cheese Souffle

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