Tart Cranberry Butter

December 23, 2014 Leave a Comment

 

Tart Cranberry Butter

Tart Cranberry Butter

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

One of my favorite toppings for toast is this tart spread.  It’s also great spooned over poultry…and ice cream!  I’ve given jars as gifts and have always gotten positive comments.

Carol Studebaker                                                                             Gladstone, Missouri

 

Tart Cranberry Butter Recipe

 

Tart Cranberry Butter

10 cups fresh or frozen cranberries

2/3 cup apple juice

½ to ¾ cup sugar

1 cup maple syrup

½ cup honey

½ tsp. cinnamon

 

In a saucepan over medium heat, bring the cranberries, apple juice, and sugar to a boil.  Cook 10 – 15 minutes or until all berries have popped, stirring occasionally.  Remove from heat; cool slightly.  Process in batches in a blender or food processor until smooth.

Return cranberry mixture to the saucepan; add remaining ingredients.  Bring to a boil over medium heat.  Reduce heat; simmer, uncovered, 10 minutes or until thickened, stirring occasionally.  Cover and chill 8 hours or overnight.  Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.        5 cups

 

(Recipe for Tart Cranberry Butter was in www.tasteofhome.com, 2014)

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Holiday Salsa

December 22, 2014 Leave a Comment
Holiday Salsa

Holiday Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

You know it’s an amazing salsa when your guest hover around the serving bowl ‘til it’s scraped clean!  This boasts fresh cilantro, cranberries and just a hint of heat.

Shelly Pattison                                                                                 Lubbock, Texas

 

Holiday Salsa Recipe

 

Holiday Salsa

1 package (12 oz.) fresh or frozen cranberries

1 cup sugar

6 green onions, chopped

½ cup fresh cilantro leaves, chopped

1 jalapeno pepper, seeded and finely chopped

1 package (8 oz.) cream cheese, softened

Assorted crackers or tortilla chips

 

Place cranberries and sugar in a food processor; cover and pulse until coarsely chopped.  Transfer to a small bowl.  Stir in the onions, cilantro and pepper.  Cover and refrigerate for several hours or overnight.

To serve, place cream cheese on a serving place.  Drain salsa and spoon over cream cheese.  Serve with crackers or chips.        12 servings

 

(Recipe for Holiday Salsa was in www.tasteofhome.com, 2014)

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Chocolate Hazelnut Truffles

December 7, 2014 Leave a Comment

 

Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve given these delectable candies with a nutty surprise inside to teachers and friends.

          Debra Pedrazzi                                                                                 Ayer, Massachusetts

Chocolate Hazelnut Truffles Recipe

 

Chocolate Hazelnut Truffles

¾ cup confectioners’ sugar

2 Tbsp. baking cocoa

4 milk chocolate candy bars (1.55 oz. each)

6 Tbsp. butter

¼ cup heavy whipping cream

24 while hazelnuts

1 cup ground hazelnuts, toasted

 

In a large bowl, sift together confectioner’s sugar and cocoa; set aside.

In a small saucepan, melt candy bars and butter.  Add cream and reserved cocoa mixture.  Cook and stir over medium-low heat until mixture is thickened and smooth.  Pour into an 8 inch square dish.  Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1 inch balls; press a hazelnut into each.  Reshape balls and roll in ground hazelnuts.  Store in an airtight container in the refrigerator.        2 dozen

 

(Recipe for Chocolate Hazelnut Truffles was in www.tasteofhome.com, 2014)

 

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Fluffy Caramel Apple Dip

October 25, 2014 Leave a Comment
Fluffy Caramel Apple Dip

Fluffy Caramel Apple Dip

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This sweet, smooth and fluffy dip is really a crowd-pleaser.  Be careful – it’s so good that you won’t want to stop eating!!  This recipe is Diabetic Friendly!!

 

Fluffy Caramel Apple Dip Recipe

Fluffy Caramel Apple Dip

1 package (8 oz.) cream cheese, softened

½ cup package brown sugar

¼ cup caramel ice cream topping

1 tsp. vanilla

1 cup marshmallow crème

3 medium tart apples

2 Tbsp. lemon juice

2 Tbsp. water

 

In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow crème.  Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apple in lemon juice mixture.  Drain.

Using Halloween cutters, cut out center of each slice.  Serve apple slices and cutout with dip.

2 cups

 

(Recipe for Fluffy Caramel Apple Dip was on www.tasteofhome.com, 2014)

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Cherry Yogurt Parfaits

September 16, 2014 Leave a Comment
Cherry Yogurt Parfaits

Cherry Yogurt Parfaits

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These attractive parfaits are a cool light finish to a meal.  Our two young children enjoy assembling them…and eating them, of course.   This recipe is “Diabetic Friendly”!!

           Pam Masters                                                                                     Darby, Kansas

 

Cherry Yogurt Parfaits Recipe

Cherry Yogurt Parfaits

1 can (21 oz.) cherry pie filling, divided

2 cups (16 oz.) vanilla yogurt, divided

1 cup reduced-fat graham cracker crumbs, (about 5 whole crackers), divided

 

Combine 1 cup pie filling and one cup of yogurt; place about 2 tablespoons each in six parfait glasses.  Top each with 1-2 tablespoons of graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt.

Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses.        6 servings

 

(Recipe for Cherry Yogurt Parfaits was on www.tasteofhome.com, 2014)

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Tropical Fruit Smoothie

August 30, 2014 Leave a Comment
Tropical Fruit Smoothie

Tropical Fruit Smoothie

 

This recipe, Tropical Fruit Smoothie is from Diabetic Connect.  This smoothie makes a great dessert any time of the day!

 

Tropical Fruit Smoothie Recipe

Tropical Fruit Smoothie

1 ½ cups orange juice

1 can crushed pineapple, undrained

1 medium mango, peeled cut into chunks

1 cup halved strawberries

2 medium kiwifruit, peeled and quartered

1 Tbsp. honey

14 ice cubes

½ cup club soda, chilled

 

Place ½ of the orange juice, pineapple, mango, strawberries, kiwi, honey and ice cubes in a blender; cover and process until blended.

Stir in ¼ cup soda.  Pour into chilled glasses; serve immediately.

Repeat with remaining ingredients.         7 servings

 

(Recipe for Tropical Fruit Smoothie came from Diabetic Connect, 2014)

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Chocolate-Dipped Strawberry Cheesecake

August 12, 2014 Leave a Comment
Chocolate-Dipped Strawberry Cheesecake

Chocolate-Dipped Strawberry Cheesecake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This light, creamy and airy dessert is perfect for entertaining.  The strawberry cheesecake has a unique flavor from the chocolate crust.  It always brings compliments and adds a touch of elegance to your table.   * This recipe is Diabetic Friendly! *

            Kathy Berger                                                                      Dry Ridge, Kentucky

 

Chocolate-Dipped Strawberry Cheesecake Recipe 

 

Chocolate-Dipped Strawberry Cheesecake

1 ¾ cups chocolate graham cracker (about 9 whole crackers)

¼ cup butter, melted

1 lb. fresh or frozen strawberries, thawed

2 envelopes unflavored gelatin

½ cup cold water

2 packages (8 oz. each) fat-free cream cheese, cubed

1 cup (8 oz.) fat-free cottage cheese

Sugar substitute equivalent to ¾ cup sugar

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

12 medium fresh strawberries

4 oz. semi-sweet chocolate, chopped

 

In a small bowl, combine cracker crumbs and butter.  Press onto the bottom and 1 inch up the sides of a 9 inch springform pan coated with cooking spray.  Place on baking sheet.  Bake at 350 F. for 10 minutes or until set.  Cool on a wire rack.

Hull strawberries if necessary; puree in a food processor.  Remove and set aside.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute.  Cover and process until smooth.

Add strawberry puree; cover and process until blended.  Transfer to a large bowl; fold in 2 cups whipped topping.  Pour into crust.  Cover and refrigerate for 2-3 hours or until set.

For garnish, wash strawberries and gently pat with paper towels until completely dry.  Cut tops off berries.  In a microwave, melt chocolate; stir until smooth.  Dip each berry tip until half of the berry is coated, allowing excess to drip off.  Place with tips pointed up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.

Carefully run a knife around edge of springform pan to loosen; remove sides of pan.  Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping.            12 servings

 

(Recipe for Chocolate-Dipped Strawberry Cheesecake was on www.tasteofhome.com, 2014)

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Cucumber Fruit Salsa

August 1, 2014 Leave a Comment
Cucumber Fruit Salsa

Cucumber Fruit Salsa

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

We always have way more cucumbers and tomatoes coming out of our garden then we can handle.  This is one of the many recipes I found to use them up in a delightful way.  If you want to make ahead, stir in the banana and peach right before serving.   * This recipe is Diabetic Friendly!! *

           Anna Davis                                                                                         Half Way, Missouri

      

Cucumber Fruit Salsa

1 large cucumber, finely chopped

2 medium green pepper, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 Tbsp. lemon juice

1 Tbsp. minced fresh cilantro

1 Tbsp. minced fresh parsley

1 garlic clove, minced

¼ tsp. salt

¼ tsp. hot pepper sauce

1/8 tsp. pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped

 

In a large bowl, combine the first 12 ingredients.  Refrigerate at least 30 minutes to allow flavors to blend.  Just before serving, stir in the peach and banana.             24 servings (1/4 cup each)

 

(Recipe for Cucumber Fruit Salsa was on www.tasteofhome.com, 2014)

 

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Macadamia Key Lime Pie

July 28, 2014 Leave a Comment

 

Macadamia Key Lime Pie

Macadamia Key Lime Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I make Key Lime Pie at least four times a month during summer, it’s so refreshing.  The shortbread crust adds richness.

          Brynn LeMaire                                                                                  Gueydan, Louisiana

 

Macadamia Key Lime Pie Recipe

Macadamia Key Lime Pie

1 cup crushed shortbread cookies

½ cup finely chopped macadamia nuts

¼ cup sugar

1/3 cup butter, melted

Filling:     1 package (8 oz.) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

½ cup Key Lime juice or lime juice

1 cup heavy whipping cream

¼ cup coarsely chopped macadamia nuts

 

In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter.  Press onto bottom and up sides of a greased 9 inch pie plate.  Refrigerate 30 minutes.

In a large bowl, beat cream cheese until smooth.  Beat in milk and lime juice until blended.   Transfer to crust.  Refrigerate, covered, at least 4 hours.

In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie.  Top with macadamia nuts.

8 servings

 

(Recipe for Macadamia Key Lime Pie was on www.tasteofhome.com, 2014)

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Cool Watermelon Pops

July 9, 2014 Leave a Comment

 

Cool Watermelon Pops

Cool Watermelon Pops

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The kids are going to flip for the miniature chocolate chips in these picture-perfect pops.  They’re almost too cute to eat (but you’ll be glad you did.  * This is a Diabetic Friendly recipe! *

 

Cool Watermelon Pops Recipe

Cool Watermelon Pops

2 cups boiling water

1 cup sugar (leave out for diabetic recipe)

1 package (3 oz.) watermelon gelatin

1 envelope unsweetened watermelon cherry Kool-Aid mix)

2 cups refrigerated watermelon juice blend

1/3 cup miniature semi-sweet chocolate chips

2 cup prepared limeade

2 to 3 tsp. green food coloring, optional

28 freezer pop molds or 28 paper cups (3 oz. each) and wooden pop sticks

 

In a large bowl, combine the water, sugar, gelatin and Kool-Aid mix; stir until sugar is dissolved.  Add watermelon juice.  Fill each mold or cup with 3 tablespoons watermelon mixture.  Freeze until almost slushy, about 1 hour.  Sprinkle with chocolate chips.  Top with holders or insert sticks into cups.  Freeze.

In a small bowl, combine limeade and food coloring of desired.  If using freezer molds, remove holders.  Pour limeade mixture over tops.  Return holders.  Freeze completely.          28 pops

 

(Recipe for Cool Watermelon Pops was on www.tasteofhome.com, 2014)

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