*Blue Moon Burger: Bleu cheese, sauteed mushrooms, letttuce and tomato served on an onion bun
*Greek Burger: Herbed feta cheese, black olives and onion
*The Islander Burger: Thousand Island dressing with lettuce tomato and pickles
*Chicago Burger: Sweet relish, chopped. onion, ketchup, mustard and hot peppers
(Source : Albertsons Dietitian-Cheryl Dolven & kaboom photo)
Summer Collection- 4. Tangy Pepper Relish Combine 2 minced jalapenos, 1 diced orange bell pepper, 1 diced green bell pepper, 2 seeded, diced Roma tomatoes, 1/4 cup chopped fresh flat-leaf parsley, and 1/4 cup chopped fresh dill in a bowl. Toss with a 2 TB balsalmic vinegar and season with salt and pepper. Refrigerate overnight. 5. Herbed Ricotta Combine 3/4 cup ricotta cheese, 3 TB chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh oregano, 1 small minced garlic clove, and 2 teaspoons finely grated lemon zest in a bowl. Season generously with salt and pepper. 6. Sauteed Mushrooms Warm 2 TB butter and 2 TB olive oil in a skillet over medium-high heat. Add 2 thinly sliced scallions; cook, stirring, about 2 minutes. Add 1 lb sliced mushrooms; season with salt. Cook, stirring until mushrooms brown, 10 minutes. Stir in 1 TB chopped fresh flat-leaf parsley and season with salt and pepper. (Source: dash magazine & photo also)
Summer Collection- 1. Onion Rings Prepare frozen onion rings according to package directions. 2. Curried Ketchup Whisk 1 cup ketchup with 2 tsp curry powder (or more to taste), 1/2 tsp ground cumin, 1/2 tsp cayenne, and 1 minced garlic clove. 3. Candied Bacon Preheat oven to 350 degrees. Arrange strips from 1 (12- to 16-oz) package bacon on a parchment-lined baking sheet. Bake 20 minutes, turning once. Meanwhile, whisk 1 TB balsamic vinegar, 3 TB brown sugar, and 4 TB maple syrup in a bowl. Brush on bacon. Bake 15 more minutes or until crisp and carmelized. (Source: dash magazine & photo also)
Summer Collection- HANDS-ON: 25 min * TOTAL: 25 min *MAKES: 4 burgers*1-1/4 lb ground beef (preferably chuck with 20% fat) 1/2 tsp garlic powder 1 TB Worcestershire sauce 2 TB grated onion add Kosher salt and freshly ground pepper 4 toasted buns *1. Preheat grill to medium-high, direct heat. (Gas grill: Turn on all burners. Charcoal: Spread coals into an even layer.) 2. Combine beef, garlic powder, Worcestershire, and onion in a bowl. Add salt and pepper. Gently shape into 4 patties; make a dent in center of each with your thumb. 3. Grill burgers to taste, flipping once (medium-rare: 8 minutes). Serve on buns. (Source: dash magazine & kaboom photo)
Congratulations to all of you!!! WELCOME BABY PRINCE GEORGE OF CAMBRIDGE!!! (photo source: google+)
*Direct heat is good for quick-cooking ingredients such as thin chops, chicken breasts or cut up vegetables. Use the hottest area, right above the coals. (hot zone) *The cooler zone allows indirect heat to circulate around a larger cut, like a whole chicken or brisket. Place the food away from the coals and cook with the lid on. (Source: BON APPETIT- dash magazine & kaboom wallpaper)
Summer Collection- 4. MOONSHINE AND CARMEL CORN L.A. Creamery, Los Angeles Packed with crunchy Carmel corn, this flavor is perfect for movie night. lacreamery.com 5. ROASTED BEETS AND FRESH MINT Lick, Austin,Tex. Even confirmed beet-haters love this refreshing scoop. ilikelick.com 6. SWEET AVACADO AND CAYENNE Rococo Artisian Ice Cream, Kennebunkport, Maine Sounds odd, but it's super creamy and just a little spicy. rococoicecream.com (Source: dash magazine & photo also)
*Summer Collection- Try one of these flavors at a shop near you or online. 1 .PEAR AND BLUE CHEESE Salt and Straw, Portland,Ore. The classic cheese board combo goes sweet. saltandstraw.com2. BACON PEANUT Hedonist Ice Cream Rochester, N.Y Bacon might sound like a wacky flavor, but combined with this shop's other offerings (like Thai curry), it's practically tame. headonisticecream.com 3. WHISKEY AND PECANS Jeni's Splendid Ice Creams, Columbus, Ohio;Nashville and other locations This luscious treat is spiked with Ohio-made whiskey and tastes like butterscotch. jeniscom (Source: dash magazine & photo also)
*Summer Collection-YUM :) 4 oz semi-sweet chocolate 1 cup canola or vegtable oil 2 cups sugar 1 teaspoon vanilla extract 4 eggs 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 cups M & M'S popsicle sticks frosting *Preheat oven to 350 degrees. Lightly grease a rectangler 13 by 9 by 2 inch pan. In a 3-quart saucepan, gently combine the semi-sweet chocolate and oil over very low heat until melted. Remove from heat and allow to cool. *In a seperate bowl, combine the sugar, vanilla and eggs until blended. Add in the chocolate mixture. Slowly sift in the remaining dry ingredients and mix until combined. Fold in 1-1/4 cups of M & M's. *Spread the batter into the pan. Sprinkle with remaining 1/2 cup of candies and press lightly.Bake until the Brownies begin to pull away from the sides of the pan, about 30-40 minutes. Let Brownies cool. Then cut, frost and top with M & M's. Push popsicle sticks into Brownies and enjoy!! (Source: dash magazine & bakingwithmms.com & photo also)
*No matter what you are grilling this summer, build a two-zone fire. This means the coals are banked to one side of the grill, giving you a hot side and a cooler area. (For a gas grill, simply turn one burner on and leave the other off or on low.)(Source: BON APPETIT)
*Summer Collection- 1/2 cup super-fine sugar Grated zest of 1 lime 1/3 cup lime juice (3-4 limes) 2 cups chopped watermelon 6 TB tequilia 2 TB Grand Marnier 2 TB agave nectar *Put the sugar and lime zest in a saucepan with 1 cup water. Place over low heat. Gently bring to a simmer, allowing the sugar to dissolve. Let bubble gently for 5 minutes, remove from the heat and pour in the lime juice. *Place the chopped watermelon in a food processor or blender, add the lime syrup, tequila, Grand Marnier and agave nectar and blitz until well combined. *Pour into a freezer-safe container, cover, and place in the freezer for up to 6 hours, giving it a good stir every 2 hours. Remove from the freezer, blitz in a food processor or blender, and pour into glasses. Allow to thaw a little ( approximately 10 minutes), then serve. Yield: 6 slushes (Source: The Spokesman-Review & kaboom wallpaper)
*Summer Collection-1/2 vanilla bean 1/4 cup super-fine sugar 1-1/2 cups pomegranate juice 4 TB vodka *Scrape the seeds from the vanilla bean and place pod and seeds in a saucepan with the sugar and 1/2 cup water. Slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. Allow to infuse for 30 minutes. *Remove the vanilla pod from the syrup and mix the pomegranate juice and vodka. Pour into four frozen ice pop molds. *Place the molds in the freezer. Let set for 2 hours, insert the sticks and allow to freeze until completely solid (about 4 more hours) Yield: 4 pops (Source: The Spokesman Review & photo also)
*Summer Collection-2 1/2 cups? chopped cucumber 1 cup elderflower cordial 1/2 cup gin *Place the cucumber and elderflower cordial in a food processor or blender and blitz until smooth. *Pass the mixture through a fine mesh strainer into a bowl and stir half of the pulp in the sieve back into the cucumber and elderflower juice. Mix in the gin until well combined, then pour into six frozen ice pop molds. *Place the molds in the freezer. Let sit for 3 hours, give it a good stir, insert the sticks and allow to freeze solid (about 4 more hours) or leave overnight. YIELD: 6 pops (Source: The Spokesman Review & photo also)
*Summer Collection- 2 TB honey 4 TB whiskey 2 cups ginger beer *Put the honey and whiskey into a bowl and, using a small whisk, mix together until well combined. Gradually whisk in the ginger beer, making sure that everything is thouroughly blended. *Pour into six ice pop molds and place in the freezer. After 2 hours, give each one a good stir. Freeze for another 2 hours, stir and insert the sticks. Return to the freezer and freeze for another 2 hours, until completely solid. YIELD: 6 pops (Source: The Spokesman Review & Kaboom wallpaper)
*Summer Collection- 1/4 cup superfine sugar 4 TB Pimm's gin-based liquor 1 cup ginger beer (or lemonade) 1/4 cup sliced strawberries 1/4 cup sliced apples 18 small mint leaves *Place the sugar and 1/2 cup water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat. *Add the Pimm's and ginger beer or lemonade. Let cool completely. *Divide the strawberries, apple slices and mint leaves among six frozen ice pop molds. Pour over the Pimm's mixture and insert the sticks. Place molds in the freezer for 6 hours, until frozen solid. YIELD: 6 pops(Source: The Spokesman Review & Kaboom wallpaper)
*Christmas in July Collection-1 package (12 oz ) pound cake 1 package (8 oz) Cream Cheese, cubed, softened 1-1/2 cups cold milk, divided 1 package (4-serving size) Lemon or Vanilla Flavor Instant Pudding & Pie Filling 1 teaspoon grated lemon Peel 1 tub (8oz) whipped topping, thawed 1 can (11 oz) mandarin orange segments, drained Chewy fruit snack rolls Assorted small candies LINE bottom and sides of 8 by 4-inch loaf pan with wax paper. CUT rounded top off cake; reserve for snacking or another use. Trim edges of cake. Cut cake horizontally into 5 slices. Line bottom and long sides of pan with 3 cake slices. Cut another cake slice crosswise in half; place on short sides of pan. BEAT cream cheese and 1/2 cup milk in large bowl with electric mixer on low speed until smooth. Add remaining milk, pudding mix and lemon Peel. Beat 1-2 minutes or until well blended. Gently stir in 1 cup of the whipped topping and oranges. SPOON filling into cake-lined pan. Place remaining cake slice on top of filling. REFRIGERATE 3 hours or until firm. Invert pan onto serving plate; remove pan and wax paper. Frost cake with remaining whipped topping. Decorate with snack roll to form ribbon. Garnish with candies. Makes 16 servings. (Source: Publications International & photo also)
*Christmas in July Collection-1-1-2 cups boiling water 1 package (8-serving size) or 2 packages (4-serving size) Sparkling White Grape or Lemon Flavor Gelatin Dessert 2-1/2 cups cold seltzer or club soda 1 cup sliced strawberries STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate about 1 1/2 hours or until thickened ( spoon drawn through leaves definite impression.) MEASURE 1 cup thickened gelatin into medium bowl; set aside. Stir strawberries into remaining gelatin. Spoon into champagne glasses or dessert dishes. BEAT reserved gelatin with electric mixer on high speed until fluffy and about doubled in volume. Spoon over clear gelatin in glasses. Refrigerate 2 hours or until firm. Makes 8 servings. Preparation time: 15 minutes Refrigerating time: 3-1/2 hours (Source: Publications International & photo also)
*When melting chocolate for candies, cakes or cookies, be sure the utensils used for melting are completely dry. Moisture causes chocolate to become stiff and grainy. If this happens, add 1/2 tsp shortening (not butter) for each ounce of chocolate and stir until smooth. Also remember that chocolate scorches easily, especially when melted in a saucepan over direct heat, and once scorched it cannot be used.
*A cool kitchen and cold ingredients (any liquids should be ice cold) will help in making a successful pie crust. It's also easier to roll out chilled pie dough than room temperature pie dough. If the crust will not be prebaked, the filling should be poured into the pie shell just before baking to prevent it from getting soggy. Baking the pie on preheated metal baking sheet will also help prevent a soggy crust.
*A double boiler is the safest method for melting chocolate because it prevents scorching. Place the chocolate in the top of the double boiler in a heatproof bowl over hot, not boiling water,and stir until smooth. To use the direct heat method, place the chocolate in a heavy saucepan and melt over very low heat, stirring constantly. To melt chocolate in the microwave, place a 1-ounce square or 1 cup (6 oz) of chips in a small microwavable bowl. Microwave at HIGH 1- 1 1/2 minutes, stirring after 1 minute. Stir the chocolate at 30 second intervals until smooth. Be sure to stir microwaved chocolate since it may retain its original shape even after melting.
*Christmas in July Collection-CRUST 2 cups vanilla wafer crumbs 6 TB butter or margarine, melted 1/2 teaspoon ground nutmeg FILLING 4 (8oz) packages cream cheese, softened 1 cup sugar 3 TB all-purpose flour 3 TB rum 1 teaspoon vanilla 2 eggs 1 cup whipping cream 4 egg yolks CRUST *HEAT oven to 325 degrees. Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake 10 minutes. FILLING *BEAT cream cheese, sugar, flour, rum and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. *BLEND in cream and egg yolks; pour into crust. *BAKE 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with whipped topping and ground nutmeg. Makes 12 servings. (Source: Publications International & photo also)
*Christmas in July Collection-6 cups popped popcorn 1/2 cup sugar 1/2 cup light corn syrup 1/4 cup peanut butter Green food color 1/4 red cinnamon candies *Line baking sheet with waxed paper. Pour popcorn into large bowl. Combine sugar and corn syrup in medium saucepan. Bring.to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Add peanut butter and green food color; stir until peanut butter is completely melted. Pour over popcorn; stir to coat well. Lightly butter hands and shape popcorn mixture into trees. While trees are still warm, press red cinnamon candies into trees. Place on prepared baking sheet; let stand until firm, about 30 minutes. Makes 6 servings. (Source: Publications International & photo also)
*Christmas in July Collection-4 oz cream cheese, softened 1 TB butter or margarine 1 TB light corn syrup 1/4 teaspoon peppermint extract or few drops peppermint oil 4 cups powdered sugar Green and red food coloring Sifted powdered sugar Green, red and white decorating icing (optional) *MIX cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer on medium speed until well blended. Gradually add 4 cups powdered sugar; mix well. DIVIDE mixture into thirds. Knead a few drops green food coloring into first third; repeat with red food coloring and second third. Wrap each third in plastic wrap. SHAPE into 1-inch balls, working with 1 color mixture at a time. Place on wax paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sifted powdered sugar. REPEAT with remaining mixtures. Decorate with icing. Store candies in refrigerator. Makes 5 dozen (Source: Publications International & photo also)
*Summer Collection- Great for camping-grilled over a campfire!!! 2 cups fresh or frozen corn 3 medium tomatoes, seeded and chopped 1 medium green pepper, diced 1/2 cup chopped red onion 1/2 cup sliced celery 1 can (2-1/4 oz) sliced ripe olives, drained 1 jar (6-1/2 oz) marinated artichoke hearts, undrained 1/4 cup reduced-fat Italian salad dressing 5 fresh Basil leaves, finely chopped or 1 teaspoon dried Basil 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/4 teaspoon lemon-pepper seasoning *In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, Basil, garlic powder, oregano and lemon-pepper. Add to corn mixture and toss gently. Cover and refrigerate for at least 6 hours before serving.YIELD: 10 servings. (Source: Taste of Home & photo also)
*Summer Collection-A yummy frozen treat!! 1 pint chocolate or vanilla ice cream, softened 1 extra-servings-size Graham cracker crust (9 oz) 4 oz cream cheese, softened 1 cup confectioners' sugar 1 carton (8oz) frozen whipped topping, thawed 1 can (21 oz) cherry pie filling, chilled 3 TB chocolate syrup *Spoon ice cream into pie crust; cover and freeze for 15 minutes. *Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. *Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-inch diameter well in the center of the pie for the pie filling. Pipe reserved cream cheese mixture around the pie. * Cover and freeze for 3-4 hours or until firm. May be frozen for up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately. VARIATION: you can use strawberry pie filling and a chocolate crust. YIELD: 6-8 servings.(Source: Taste of Home & photo also)
*Summer Collection-A cool refreshing summer treat!!! 1 can (15-1/4 oz) sliced pears,undrained 2 cups ice cubes 1 envelope whipped topping mix 1/4 to 1/2 teaspoon vanilla or almond extract, optional *In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. YIELD: 3 servings. (Source: Taste of Home & photo also)
*Fourth of July Collection-PREP: 1-1/4 hours COOK: 25 minutes 1 package (18-1/4 oz) red velvet cake mix 2-3/4 cups whole milk 1 cup all-purpose flour 3 eggs 3 egg yolks 1/4 cup butter,melted 3 teaspoons vanilla extract FROSTING: 5 packages (3 oz each) cream cheese, softened 1-1/4 cups butter,softened 1/2 teaspoon salt 12 cups confectioners' sugar 5 teaspoons vanilla extract Fresh blueberries,optional *In a large bowl, combine the red velvet cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.*Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt the pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.*For the frosting, in a large bowl, beat the cream cheese,butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.*To assemble two crepe cakes, place one crepe on each of the two cake plates. Spread each with one rounded TB frosting to within 1/2 inches of edges. Repeat layers until all crepes are used. Spread the remaining frosting over tops and sides of crepe cakes. Garnish with berries if desired.Yield: 2 crepe cakes (8 servings each)(Source: Taste of Home & photo also)
*Fourth of July Collection-PREP: 25 minutes BAKE: 30 minutes and cooling 1/2 cup shortening 1-1/2 cups sugar 2 eggs 1/4 cup red food coloring 1 teaspoon white vinegar 1 teaspoon vanilla extract 2-1/4 cups cake flour 2 TB baking cocoa 1 teaspoon salt 1 teaspoon baking soda 1 cup buttermilk SAUCE: 3/4 cup sugar 2 TB cornstarch 1 cup orange juice 2 cups fresh or frozen blueberries 1/8 teaspoon ground nutmeg Dash salt CREAM: 1-1/2 cups heavy whipping cream 3 TB confectioners' sugar*In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs,one at a time,beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda, add to the creamed mixture alternately with the buttermilk.*Pour into a greased 13 by 9-inch baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.*For the sauce, in a small saucepan, combine sugar and cornstarch. Stir in the orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Cool.*In a small bowl,whip the cream and confectioners' sugar until stiff peaks form. Serve cake with sauce and whipped cream.Yield: 15 servings.(Source: Taste of Home & photo also)
*Fourth of July Collection-PREP: 30 minutes and chilling time MAKES: 10 servings 1 carton (16 oz) frozen whipped topping, thawed 1 cup (8oz) sour cream 1 package (3.4 oz ) instant vanilla pudding mix 1 can (8oz) crushed pineapple,drained 24 whole Graham crackers 2 medium bananas,sliced Toppings: chocolate syrup,halved fresh strawberries and additional banana slices*In a large bowl,mix whipped topping, sour cream and vanilla pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture. *On a flat serving plate, arrange four whole Graham crackers in a rectangle. Pipe about 1 cup vanilla pudding mixture over the Graham crackers; top with about 1/4 cup banana slices. Repeat the layers five times. Cover and refrigerate overnight. *Before serving,top with the chocolate syrup, strawberries and banana slices. (Source: Taste of Home & photo also)
*Fourth of July Collection-PREP: 20 minutes and chilling MAKES: 10 servings 8 cups cubed seedless watermelon ( about 1 medium) 1 small red onion, cut into rings 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted 1 cup fresh arugula or baby spinach 1/3 cup balsamic vinaigrette 3 TB canola oil Watermelon slices,optional 1 cup (4oz) crumbled blue cheese *In a large bowl, combine the watermelon and red onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. NOTE: To toast nuts, spread in a 15 by 10 by 1-inch baking pan Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring. occasionally. Or ,spread in a dry nonstick skillet and heat over low heat until lightly browned,stirring occasionally. (Source: Taste of Home & photo also)
*Fourth of July Collection-PREP: 15 minutes and marinating GRILL: 15 minutes MAKES: 12 servings 1 cup packed brown sugar 3/4 cup ketchup 3/4 cup reduced-sodium soy sauce 1/3 cup sherry or chicken broth 2 1/2 teaspoons minced fresh gingeroot 1 1/2 teaspoons minced garlic 24 boneless skinless chicken thighs (about 5 pounds) *In a small bowl, mix the first six ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide the remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal the bags and turn to coat. Refrigerate for 8 hours or overnight. *Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. *Grill the chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with marinade during the last 5 minutes. (Source: Taste of Home & photo also)
*Fourth of July Collection-PREP: 5 minutes GRILL: 10 minutes MAKES : 8 servings 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup lemon juice 8 bone-in pork loin chops (3/4 inch thick) Lemon slices, optional *In a microwave-safe dish, microwave the butter, covered, until melted; add brown sugar and lemon juice, stirring to dissolve sugar. Reserve 2/3 cup for drizzling. *Moisten a paper towel with cooking oil; using long-handled tongs,lightly coat the grill rack. Brush the pork chops with the remaining sauce. Grill, covered, over medium heat for 4-5 minutes on each side or until thermometer reads 145 degrees. Let stand 5 minutes before serving. *Stir the sauce to combine and gently rewarm if necessary; drizzle over the pork chops. Top with lemon slices if desired.(Source: Taste of Home & photo also)
*Fourth of July Collection-1 egg 1/2 cup dry bread crumbs 3 green onions, chopped 4 TB teriyaki sauce, divided 1/4 teaspoon onion powder 1 pound ground Turkey 1 can (8 oz) sliced pineapple, drained 4 hamburger buns, split and toasted *In a large bowl, combine the egg, bread crumbs, onions, 2 TB teriyaki sauce and onion powder. Crumble Turkey over mixture and mix well. Shape into four 3/4-inch patties. *Coat grill rack with nonstick cooking spray before starting the grill. Grill the patties, covered, over medium heat for 6-8 minutes on each side or until meat thermometer reads 165 degrees; brush with remaining teriyaki sauce during the last 5 minutes. *Grill pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns. YIELD: 4 servings.(Source: Taste of Home & photo also)
*Fourth of July Collection- 6 squares ( 1oz each ) semisweet chocolate, chopped 1 TB shortening 4 ice cream sandwiches Red, white and blue sprinkles *Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening: stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. YIELD: 4 servings. (Source: Taste of Home & photo)
*Fourth of July Collection-1/3 cup butter,softened 1 TB minced chives 1 TB honey 1/4 to 1/2 tsp ground ginger 1/8 tsp cayenne pepper 4 medium ears sweet corn *In a small bowl, combine the first five ingredients, spread over corn. Place each ear of corn on a double thickness of heavy-duty foil. Fold foil around corn and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender, turning every 5 minutes. YIELD: 4 servings. (Source: Taste of Home & photo)
*Fourth of July Collection-PREP: 50 min and chilling time BAKE: 40 min and cooling time A twist on a old favorite! 2 cups all-purpose flour 1 tsp salt 2/3 cup shortening 6-8 TB ice water FILLING: 1-1/2 cups sugar 3 TB quick-cooking tapioca 1/4 tsp salt 4 cups sliced fresh or frozen rhubarb, thawed 2 cups fresh or frozen blueberries, thawed 1 TB butter 1 tsp 2%milk Coarse sugar or additional granulated sugar,optional *In a small bowl, combine the flour and salt, cut in the shortening until crumbly. Gradually add water, tossing with a fork until the dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 4 hours or until easy to handle.*On a lightly floured surface,roll out larger portion of dough to fit in a 9-inch deep-dish pie plate. Transfer pastry to pie plate. Trim pastry even with edge.*For filling, in a large bowl, combine the sugar,tapioca and salt. Add rhubarb and blueberries, toss to coat. Let stand for 15 min. Transfer to crust. Dot with butter. *Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk; sprinkle with coarse sugar if desired.*Bake at 400 degrees for 40-45 min or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 min to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings NOTE: If using frozen rhubarb,measure the rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. (Source: Taste of Home & photo from kaboom wallpaper)
*Decorate dishes of strawberry or blueberry ice cream with candy stars, star-shaped sugar cookies or red and blue sprinkles.
*Fourth of July Collection-PREP/TOTAL TIME: 5 min 2 TB strawberry jam 1 tsp water 3 scoops strawberry ice cream 1/2 cup sliced fresh strawberries 1/4 cup heavy whipping cream or half-and-half cream 1 cup chilled strawberry or raspberry sparkling water Whipped cream Colored Sprinkles *In a tall glass, combine strawberry jam and water. Add ice cream, strawberries and cream. Top with sparkling water. Garnish with whipped cream and sprinkles. Serve immediately. YIELD: 1 serving. (Source: Taste of Home and kaboom wallpaper)
*Turn your favorite strawberry shortcake into a red, white and blue dessert by adding blueberries and whipped cream.
*Fourth of July Collection-PREP/TOTAL TIME: 10 min. 1/4 cup fat-free milk 1 cup (8 oz) cherry yogurt 2 cups frozen unsweetened mixed berries 1/4 cup fresh blueberries, divided Sugar,optional 3 TB vanilla yogurt *In a blender,combine the milk, cherry yogurt, mixed berries, half of the blueberries and sugar if desired; cover and process until smooth. Stir if necessary. Pour smoothies into chilled glassed. Spoon vanilla yogurt over the top; sprinkle with the remaining blueberries. YIELD: 3 servings.(Source: Taste of Home & kaboom wallpaper)
*Enhance a bowl of fruit punch with strawberries and blueberries. Or, freeze the berries in ice cubes and add the cubes to the punch.
