Mixed Berry Cobbler

July 19, 2012 by Leave a Comment
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Mixed Berry Cobbler
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6
Ingredients
  • 1 cup Fresh or Frozen Raspberries
  • 1 cup Fresh or Frozen Blueberries
  • 2 cup Fresh or Frozen Sliced Strawberries
  • 1½ cup Sugar, divided
  • 1 cup All-purpose Flour
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Milk
  • ½ cup Butter
Instructions
  1. Preheat oven to 375 degrees F. Combine raspberries, blueberries, and strawberries in med. bowl. Add 1/2 C sugar; mix gently. Set aside.
  2. Combine flour, remaining sugar, baking powder and salt in a med. bowl; mix well. Add milk; beat until smooth, about 2 min.
  3. Place butter in a med. baking dish in oven to melt butter; remove from oven. Spoon batter evenly over melted butter.
  4. Spoon berries over batter; do not stir. Bake for 20 min. or until golden brown. Serve cobbler warm or at room temperature.

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Filed Under: Desserts, Recipes

Parmesan Crisps With Bacon

July 19, 2012 by Leave a Comment
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Parmesan Crisps with Bacon
Recipe Type: Appetizer
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 12
Ingredients
  • 2 Pieces Extra Lean Bacon
  • 1 cup Shredded Parmigiano Reggiano Cheese
  • 1 Tbsp Chopped Basil Leaves
  • ¼ tsp Salt
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Place bacon on paper towels, on a microwavable plate, and cook until crisp. Remove from microwave, set on paper towels, pat dry, then finely chop. Using a small mixing bowl, stir all ingredients together until well blended. Drop by heaping tablespoon on parchment paper 1 inch apart. Bake 3 minutes or until golden and crisp. Let cheese stand until cool and crisp, about 1 minute. Using a spatula, carefully lift each round off baking sheet.

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Filed Under: Appetizers, Recipes

Garden Chicken Wrap

July 19, 2012 by Leave a Comment
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Garden Chicken Wrap
Recipe Type: Entree
Serves: 4
Ingredients
  • 4 whole-wheat wraps (8 inches)
  • 2 cups store-bought rotisserie chicken, shredded
  • ½ cup shredded carrots
  • 1 avocado, thinly sliced
  • 1 cup baby spinach leaves
  • ¼ cup of your favorite fat-free/low-fat dressing (about 1 tablespoon per wrap)
Instructions
  1. Place wraps side by side on a flat surface. Divide chicken into four portions (about ½ cup each). Place a portion of chicken on each wrap.
  2. Top each wrap with carrots, avocado, and spinach. (Have an adult help with the chopping.)
  3. Drizzle dressing evenly over each wrap.
  4. Roll each wrap up tightly and cut on the diagonal.
  5. Serve immediately or wrap tightly in aluminum foil and refrigerate for lunch the next day.

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Filed Under: Main Dishes, Recipes

KFC BBQ Baked Beans Replica Recipe

July 19, 2012 by Leave a Comment
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KFC BBQ Baked Beans Replica Recipe
Recipe Type: Side Dish
Serves: 6
Ingredients
  • 2 15oz. Cans Small White Beans
  • 2 Tbsp. Water
  • 1 Tbsp. Cornstarch
  • 1/2 Cup Ketchup
  • 2 Tbspn. White Vinegar
  • 4 Tspn. Minced Fresh Onion
  • 2 Pieces Cooked Bacon, Crumbled
  • 1/2 Tspn. Dry Mustard
  • 1/4 Tspn. Salt
  • Dash of Pepper
  • Dash of Garlic Powder
Instructions
  1. Preheat oven to 350F.
  2. Pour contents of beans into covered casserole dish.
  3. Combine water with cornstarch in a small bowl until cornstarch dissolves. Stir mixture into beans.
  4. Stir the remaining ingredients into the beans and cover.
  5. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for 5 to 10 minutes after removing from oven and before serving.

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Filed Under: Recipes, Restaurant Replica Recipes, Sides

Watermelon Granita

July 18, 2012 by Leave a Comment
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Watermelon Granita
Recipe Type: Dessert
Serves: 8
Ingredients
  • 8 cups seedless watermelon chunks, divided
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh mint or basil (optional)
Instructions
  1. Place half of watermelon in a food processor and process until smooth. Pour into a 9×13-inch glass baking dish. Add remaining watermelon to the processor along with honey and lime juice and process until smooth. Pour into the baking dish, stir until combined, and place uncovered in the freezer. Freeze until ice begins to form around edges of pan, about 30 minutes. Rake with a fork to break up large ice clumps; return to freezer; continue stirring about every 30 minutes until all liquid is crystalized, about 3 hours total.
  2. Using a large fork, flake granita into bowls or into an airtight container to freeze up to 1 week. Serve garnished with mint or basil, if desired.

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Filed Under: Desserts, Recipes

Kale With Macadamia Nuts

July 18, 2012 by Leave a Comment
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Kale With Macadamia Nuts
Recipe Type: Side Dish
Ingredients
  • 2 tablespoons honey, divided
  • 1/2 cup 365 Everyday Value Roasted & Salted Macadamia Nuts
  • 2 bunches kale, thick stems removed, leaves thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 1/2 tablespoons 365 Everyday Value Creamy Almond Butter
Instructions
  1. Preheat oven to 350°F. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. Bake on a parchment-paper-lined baking sheet, tossing two or three times, until golden brown, 10 to 12 minutes. Cool and roughly chop.
  2. Arrange kale in a large, deep skillet. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. Drizzle over kale, cover and cook over medium heat, tossing occasionally, until wilted and just tender, about 5 minutes. Scatter nuts over the top and serve.

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Filed Under: Recipes, Sides

Lemon Swordfish Steaks

July 18, 2012 by Leave a Comment
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Lemon Swordfish Steaks
Recipe Type: Entree
Serves: 4
Ingredients
  • 4 (6-ounce) swordfish steaks
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 lemon, halved, seeds removed, divided
Instructions
  1. Prepare grill for medium-high-heat cooking. Brush swordfish with oil and sprinkle with salt and pepper. Squeeze half of lemon over steaks and grill, turning once, until swordfish is browned and almost opaque in center, 7 to 8 minutes (do not overcook). Cut remaining lemon half into 4 wedges and serve alongside steaks.
Filed Under: Main Dishes, Recipes

Shrimp Remoulade in Endive Leaves

July 18, 2012 by Leave a Comment
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Shrimp Remoulade in Endive Leaves
Recipe Type: Appetizer
Serves: 10
Ingredients
  • 1/2 cup light mayonnaise
  • 2 tablespoons dill pickle relish
  • 2 tablespoons finely chopped red onion
  • Zest of 1 lemon
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon finely chopped parsley
  • 1 1/2 teaspoons drained prepared horseradish
  • 1 1/2 teaspoons hot pepper sauce, or to taste
  • 1 pound cooked and peeled medium (31/40 count) shrimp
  • Medium and small leaves from 3 heads Belgian endive (about 40 leaves)
  • Fresh dill for garnish
Instructions
  1. In a small bowl, whisk together mayonnaise, relish, onion, lemon zest and juice, parsley, horseradish, and pepper sauce. Spoon about 1 teaspoon of the sauce into each endive leaf and top with a shrimp. Garnish with a small, feathery piece of dill, place on a platter or individual plates and serve.

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Filed Under: Appetizers, Recipes

La Rocca’s Cheesecake Replica Recipe

July 17, 2012 by Leave a Comment
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La Rocca’s Cheesecake Replica Recipe
Recipe Type: Dessert
Ingredients
  • 9-inch springform pan
  • 8 ounces cream cheese
  • 1 cup granulated sugar
  • 16 ounces sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Press in the bottom of the pan, your choice of crust; graham cracker, chocolate cookie crumb, or your favorite cookie recipe. Heat oven to 350 degrees F.
  2. Place softened cream cheese in a 5-quart bowl. Add sugar and blend well. Add 1 egg at a time, folding into mixture. Add sour cream. Blend well. Add vanilla extract. Pour the mixture into the springform pan, place in oven and bake for 30 minutes.
  3. When finished, turn oven off and let cake sit for another 30 minutes.
  4. Remove immediately and let sit until cake cools. Refrigerate 24 hours.
  5. Let your imagination take over and add any topping or decorations you desire.

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Filed Under: Desserts, Recipes, Restaurant Replica Recipes

La Madeleine Ham and Potato Gratin Replica Recipe

July 17, 2012 by Leave a Comment
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La Madeleine Ham and Potato Gratin Replica Recipe
Recipe Type: Side Dish
Ingredients
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 2 1/2 pounds red potatoes, sliced 1/8-inch thick
  • 3/4 pound ham, diced into 3/4-inch cubes
  • 1 1/2 cups Gruyere cheese, grated
  • Ground pepper, to taste
Instructions
  1. Combine the cream, half-and-half, garlic, salt and pepper in a large saucepan. Add the sliced potatoes and stir well to completely coat them with the cream mixture. Bring to a simmer and cook for 25 minutes or until the potatoes are tender.
  2. Gently stir in the diced ham. Do not let the potatoes boil. When the potatoes are tender, adjust the seasonings and pour into a 10 x 8-inch baking dish. Sprinkle with the cheese and bake in the center of a preheated 425 degree F oven until golden on top and the potatoes are completely tender, about 20 minutes.

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Filed Under: Recipes, Restaurant Replica Recipes, Sides
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