Aloha Burgers

June 28, 2013 Leave a Comment
Aloha Burgers

Aloha Burgers

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

www.tasteofhome.com

 

I love hamburgers and pineapple, so it just seemed natural for me to combine them.  My family frequently requests these unique burgers.  It’s a nice change of pace from the same old boring hamburger.

                Joi McKim-Jones                                                                                              Walkoloa, Hawaii

               

Aloha Burgers Recipe

Aloha Burgers

1 can (8 oz.) sliced pineapple

¾ cup reduced-sodium teriyaki sauce

1 lb. ground beef

1 large sweet onion, sliced

1 Tbsp. butter

4 lettuce leaves

4 sesame seed or onion buns, split and toasted

4 slices Swiss cheese

4 bacon strips, cooked

 

Drain pineapple juice into a small bowl; add teriyaki sauce.  Place 3 tablespoons in a resealable plastic bag.  Add pineapple; toss to coat and set aside.

Shape beef into four patties; place in an 8 inch square baking dish.  Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.

Drain and discard teriyaki marinade.  Grill, covered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until a thermometer reads 160 F. and juices run clear.  Meanwhile, in a small skillet, sauté onion in butter until tender, about 5 minutes; set aside.

Drain and discard pineapple marinade.  Place pineapple on grill or under broiler to heat through.  Layer with lettuce and onion on bottom of buns.  Top with burgers, cheese, pineapple and bacon.  Replace tops.       4 servings

(Recipe for Aloha Burgers was in tasteofhome.com)

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Lemonade Cheesecake Parfaits

June 27, 2013 Leave a Comment
Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits

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

www.tasteofhome.com

 

My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer.  For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest.

                Teena Petrus                                                                      Johnstown, Pennsylvania

               

Lemonade Cheesecake Parfaits Recipe

Lemonade Cheesecake Parfaits

2 whole graham crackers, crushed

1 cup half-and-half cream

1 ¾ cups sugar, divided

2 Tbsp. lemon juice, divided

2 envelopes unflavored gelatin

1 package (8 oz.) Philadelphia Cream Cheese, softened

3 tsp. grated lemon peel, divided

1 tsp. vanilla

1 ¼ cups cold water

1 Tbsp. grenadine syrup

Dash salt

Divide graham crackers among six dessert dishes.  In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice.  Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.

In a large bowl, beat cream cheese until smooth.  Beat in gelatin mixture.  Stir in 1 teaspoon lemon peel and vanilla.  Pour into glasses over graham crackers, about ½ cup in each.  Cover and refrigerate until firm.

In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice.  Sprinkle remaining gelatin over water mixture; let stand for 1 minute.  Heat over low heat, stirring until gelatin and sugar are completely dissolved.  Pour 2 tablespoons mixture into each parfait glass.  Cover and refrigerate until firm.

Refrigerate remaining grenadine mixture until syrupy, about 30 minutes.  With a hand mixer, beat until frothy.  Divide among glasses.  Cover and refrigerate until firm.  Garnish with remaining lemon peel.       6 parfaits

(Recipe for Lemonade Cheesecake Parfaits was in tasteofhome.com)

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Wave-Your-Flag Cake

June 26, 2013 Leave a Comment
Wave-Your-Flag Cake

Wave-Your-Flag Cake

One of the Summer BIG celebrations is July 4th.  I was looking through my recipes, and I found Wave-Your-Flag Cake, it’s perfect for July 4th, which is right around the corner.

Wave-Your-Flag Cake Recipe

Wave-Your-Flag Cake

1 qt. strawberries (4 cups), divided

1 ½ cups boiling water

1 pkg. (8 serving size) Jell-O Strawberry flavor Gelatin

Ice cubes

1 cup cold water

1 pkg. (12 oz.) pound cake, cut into 10 slices

1 1/3 cups blueberries, divided

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

 

Slice 1 cup of the strawberries.  Halve the remaining strawberries; set aside.

Stir boiling water into the dry gelatin mix in large bowl minutes until completely dissolved.  Add enough ice to cold water to measure 2 cups.  Add to gelatin; stir until ice is melted.  Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

Meanwhile, line bottom of 13×9 inch dish with cake slices.  Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently.  Spoon over cake slices.

Refrigerate 4 hours or until firm.  Spread whipped topping over gelatin.  Arrange strawberry halves on whipped topping for “stripes” of the flag.  Arrange remaining 1/3 cup blueberries on whipped topping for “stars”.  Store in refrigerator.

(Recipe for Wave-Your-Flag Cake was in my recipe folder.)

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Smothered Salmon for Two

June 25, 2013 Leave a Comment
Smothered Salmon for Two

Smothered Salmon for Two

Priscilla Weaver finds this recipe a “great way to use the first dark greens from early spring planting.”

 

Smothered Salmon for Two Recipe

Smothered Salmon for Two

2 Tbsp. olive oil

1 medium yellow or sweet onion, coarsely chopped

2 cups washed, chopped dark greens (kale, chard, beet, almost any dark green except spinach which has the wrong flavor here)

¼ cup dried cherries

2-3 tsp. BALTI SEASONING

2 Tbsp. water

Salmon:   1Tbsp. olive oil

1   12 oz. salmon steak or thick fillet

2 Tbsp. white wine or water

1 large orange, peeled and cut into small segments

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

For the greens:  Heat the olive oil in a large skillet over medium heat.  Add the onion and cook until soft but not browned.  Add the greens, cherries and BALTI.  Toss to coat with the olive oil.  Add the water and immediately cover the pan.  Cook on low heat for 2-3 minutes, until the greens are barely wilted.  Turn off the heat.  Place the greens, including any pan juices, in a bowl and set aside.

For the salmon: Heat the olive oil in the same pan.  Add the salmon, skin-side up, along with the wine.  Cover and cook over medium-low heat for about 5-6 minutes.  Gently peel off the skin at cut the salmon in two.

The fish should be slightly underdone in the middle.  Add the orange pieces and the greens mixture to the pan, tucking them around the fish.  Cover and cook for 2 minutes.        2 servings

(Recipe for Smothered Salmon for Two was in Penzeys Spices catalog)

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Rhubarb Berry Cheesecake Pie

June 24, 2013 Leave a Comment
Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

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

www.tasteofhome.com

 

As soon as strawberries and rhubarb come into season, I pull out this recipe so I’m ready to make it when the fruit is at its peak.  The combination of flavors and textures simply can’t be beat.  This cheesecake truly tastes like springtime!

                LeeAnn McCue                                                                  Charlotte, North Carolina

 

Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

6 Tbsp. lemon juice

1 tsp. lemon peel

1 tsp. vanilla

Dash salt

1 graham cracker crust (9 inches)

Topping:   2 cups sliced fresh or frozen rhubarb

¼ cup plus 2 Tbsp. water, divided

1 ½ tsp. unflavored gelatin

½ cup sugar

2 tsp. lemon juice

1 pint fresh strawberries, hulled and halved lengthwise

In a large bowl, beat cream cheese and milk until smooth.  Beat in the lemon juice, lemon peel, vanilla and salt.  Pour into crust.  Cover and refrigerate for 2 hours.

Meanwhile, in a large saucepan, bring rhubarb and ¼ cup water to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender.   Drain.  In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute.  Stir gelatin and sugar into rhubarb.  Bring to a boil.

Remove from the heat; stir in lemon juice.  Cover and refrigerate until slightly thickened.  Stir in strawberries.  Spoon over pie.  Refrigerate for 2-3 hours or until set.       6-8 servings

(Recipe for Rhubarb Berry Cheesecake Pie was in tasteofhome.com)

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Filed Under: No-Bake Recipes, Pie Recipes Tagged With: , , , ,

Grilled Steak Pitas

June 23, 2013 Leave a Comment
Grilled Steak Pitas

Grilled Steak Pitas

Daryl MacKinnan shares this recipe from her sister-in-law Jen.   The pitas are quick, delicious and portable.

 

Grilled Steak Pitas Recipe

Grilled Steak Pitas

Yogurt Sauce:   2 cups plain Greek yogurt

1-2 Tbsp. DILL WEED, (to taste)

½ cucumber, peeled, seeded and minced

¼- ½ tsp. salt (optional, to taste)

1 ½ Lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)

½ cup fresh lemon juice (juice from 2-3 lemons)

1 tsp. TURKISH OREGANO

½ tsp. PENZEYS PEPPER

½ tsp. GRANULATED GARLIC POWDER

4 pitas, regular or whole wheat, halved

2 cups arugula, or soft lettuce, washed and dried

½ cup crumbled feta cheese (about 2 oz.)

1 tomato, sliced

(HIGHLIGHTED – are found in PENZEYS SPICES)

Make the yogurt sauce first.  Put the yogurt in a bowl.  Rub the DILL WEED between your hands, over the bowl, so that the dill is broken up and releases its flavor.  Add cucumber and mix well.  Add salt and mix.  Taste and add more DILL and salt as directed.  Refrigerate until to use.

Combine the steak, lemon juice, OREGANO, PEPPER and GARLIC in a zip-top bag or other closed container.  Marinate for 10-30 minutes.  Pre-heat grill while steak is marinating.  Remove the steak from the bag and discard the marinade.  Grill the steak to desired degree of doneness; 3-4 minutes per side over high heat is a rough estimate for medium-rare.  Remove from the grill and let stand for 5-10 minutes before slicing.

While the steak is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices.  Slice the steak diagonally across the grain into thin slices.  Add steak to the pitas and serve.         Serves 4

(Recipe for Grilled Steak Pitas was in Penzeys Spices catalog)

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Watermelon Pops

June 22, 2013 Leave a Comment
Watermelon Pops

Watermelon Pops

Summer will be here before you know it (6/21/13).  These Watermelon Pops are very easy to make, your kids (and adults) will love them.

 

Watermelon Pops Recipe

Watermelon Pops

1 cup sugar, divided

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

2 cups boiling water, divided

Ice cubes

1 cup cold water, divided

1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

3 Tbsp. miniature semi-sweet chocolate chips

4 oz. ( ½  of 8 oz. pkg.) Philadelphia Cream Cheese, softened

1 ½ cups thawed COOL WHIP Whipped Topping

Mix 1/3 cup sugar and dry lime gelatin mix in medium bowl.  Add 1 cup boiling water; stir 2 minutes until completely dissolved.  Add enough ice to ½ cup cold water to measure ¾ cup.  Add to lime gelatin; stir until ice is completely melted.  Refrigerated 25 minutes.

Meanwhile, repeat step 1 using dry strawberry gelatin mix and omitting the refrigeration step.  Pour into 16 (3 oz.) paper cups.  Freeze 20 minutes.  Stir ½ tsp. chocolate chips into gelatin in each cup.

Beat cream cheese and remaining sugar with mixer in medium bowl until well blended.  Stir in COOL WHIP; spread over gelatin in cups.

Pour lime gelatin over cream cheese mixture.  Insert wooden pop stick into gelatin in center of each cup.  Freeze 3 hours or until firm.  Remove pops from cups just before serving.

How to easily remove frozen pops from cups:  Dip cups in warm water fir 15 seconds.  Peel off cups.  (Do not twist or pull pop sticks.)

(Recipe for Watermelon Pops was in JELL-O & COOL WHIP Summer Desserts, Display until June 25, 2013)

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Grilled Huli Huli Chicken

June 21, 2013 Leave a Comment
Grilled Huli Huli Chicken

Grilled Huli Huli Chicken

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

www.tasteofhome.com

 

I got this grilled chicken recipe from a friend while living in Hawaii.  It sizzles with the flavors of brown sugar, ginger and soy sauce.  Huli means “TURN” in Hawaiian.

                Sharon Boling                                                                   Coronado, California

 

Grilled Huli Huli Chicken Recipe

Grilled Huli Huli Chicken

1 cup packed brown sugar

3/4 cup ketchup

¾ cup reduced-sodium soy sauce

1/3 cup sherry or chicken broth

2 ½ tsp. minced fresh gingerroot

1 ½ tsp. minced garlic

24 boneless skinless chicken thighs (about 5 lbs.)

 

In a small bowl, mix the first six (6) ingredients.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Divide remaining marinade between two large resealable plastic bags.  Add 12 chicken thighs to each; seal 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 chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.          12 servings

(Recipe for Grilled Huli Huli Chicken was in tasteofhome.com)

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Coffee-Molasses Marinated Pork Chops

June 20, 2013 Leave a Comment
Coffee-Molasses Marinated Pork Chops

Coffee-Molasses Marinated Pork Chops

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

www.tasteofhome.com

 

 A friend gave me this fabulous pork chop recipe, and it’s SERIOUSLY the best pork I’ve ever tasted.

                Pam Moormann                                                                              Beverly, Massachusetts

 

Coffee-Molasses Marinated Pork Chops Recipe

Coffee-Molasses Marinated Pork Chops

1 cup strong brewed coffee

¼ cup molasses

6 fresh thyme springs

1 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

2 garlic cloves, minced

½ tsp. salt

½ tsp. lemon-pepper seasoning

½ tsp. ground ginger

4 bone-in pork loin chops (1 inch thick)

In a large bowl, combine first nine ingredients.  Pour ½ cup marinade into a large resealable plastic bag; add the pork chops.  Seal bag and turn to coat; refrigerate at least 2 hours.  Cover and refrigerate remaining coffee mixture until ready to cook.

For glaze, place remaining coffee mixture in a small saucepan.  Bring to a boil; cook until liquid is reduced to about ½ cup.

Drain and discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat grill rack.  Grill chops, covered, over medium heat or broil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145 F.  Let meat stand for 5 minutes before serving.  Spoon glaze over chops.        4 serving

(Recipe for Coffee-Molasses Marinated Pork Chops was in tasteofhome.com)

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Tangy Shrimp Kabobs

June 19, 2013 Leave a Comment
Tangy Shrimp Kabobs

Tangy Shrimp Kabobs

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

www.tasteofhome.com

 

You’d never guess that a pair of these colorful kabobs has only 2g of fat total!  An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies.  (This recipe is diabetic friendly).

                Pat Waymire                                                                     Yellow Springs, Ohio

 

Tangy Shrimp Kabobs Recipe

Tangy Shrimp Kabobs

1 can (20 oz.) Dole Pineapple Chunks in 100% Pineapple Juice

1 can (8 oz.) tomato sauce

½ cup fat-free Italian salad dressing

4 ½ tsp. brown sugar

1 tsp. prepared mustard

1 ½ lb. uncooked large shrimp, peeled and deveined

12 pearl onions

1 large sweet red pepper, cut into 1 inch pieces

1 large green pepper, cut into 1 inch pieces

Hot cooked rice, optional

Drain pineapple, reserving ¼ cup juice; set aside.  In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice.  Pour ¾ cup marinade into a large resalable plastic bag; add shrimp.  Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally.  Cover and refrigerate remaining mixture for sauce.

In a Dutch oven, bring 6 cups water to a boil.  Add onions; boil for 2 minutes.  Add peppers and boil 2 minutes longer.  Drain and rinse in cold water; peel onions.  Refrigerate vegetables until ready to grill.

In a small saucepan, bring ¾ cup of reserved tomato sauce mixture to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.  Keep warm.

Drain and discard marinade.  On 12 metal or soaked wooded skewers, alternately thread shrimp and vegetables.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture.  Drizzle kabobs with warm sauce.   Serve with rice if desired.           6 servings

(Recipe for Tangy Shrimp Kabobs was in tasteofhome.com)

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