Chocolate-Coffee Bean Ice Cream Cake

July 20, 2013 Leave a Comment
Chocolate-Coffee Bean Ice Cream Cake

Chocolate-Coffee Bean Ice Cream Cake

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

www.tasteofhome.com

 

At our school, we celebrate faculty birthdays.  I needed a quick recipe that would be appealing to everyone.  This tall, impressive dessert certainly fit my needs and it was a huge hit.

                           Karen Beck                                                                                             Alexandria, Pennsylvania

 

Chocolate-Coffee Bean Ice Cream Cake Recipe

Chocolate-Coffee Bean Ice Cream Cake

1 ¾ cups chocolate wafer crumbs (about 28 wafers) (Use chocolate cookies)

¼ cup butter, melted

2 quarts coffee ice cream, softened

1/3 cup chocolate-covered coffee beans, finely chopped

2 ¼ cups heavy whipping cream

1 cup plus 2 Tbsp. confectioners’ sugar

½ cup plus 1 Tbsp. baking cocoa

½ tsp. vanilla extract

Chocolate curls and additional chocolate-covered coffee beans

In a small bowl, combine wafer/cookies crumbs and butter; press onto the bottom and up sides of a 9 inch greased springform pan.  Freeze for 10 minutes.

In a large bowl, combine ice cream and coffee beans; spoon over crust.  Cover and freeze for 2 hours or until firm.

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar, cocoa and vanilla; beat until stiff peaks form.  Spread over ice cream.  (Pan will be full.)

Cover and freeze and 4 hours or overnight.  Remove from the freezer 10 minutes before serving.  Garnish with chocolate curls and coffee beans.            12 servings

(Recipe for Chocolate-Coffee Bean Ice Cream Cake was in tasteofhome.com)

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Bacon Vegetable Quiche

July 19, 2013 Leave a Comment
Bacon Vegetable Quiche

Bacon Vegetable Quiche

 

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

at www.tastaofhome.com

This recipe is so versatile!  You can use Vidalia onions, green onions or leeks.  Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand.  I especially like it in spring, when I’m overwhelmed with an abundance of fresh greens.

                 Shannon Koene                                                                                                Blacksburg, Virginia

 

Bacon Vegetable Quiche Recipe

Bacon Vegetable Quiche

1 unbaked pastry shell (9 inches)

2 cups fresh baby spinach

1 cup sliced fresh mushrooms

1 cup chopped fresh broccoli

¾ cup chopped sweet onions

2 ½ tsp. olive oil

3 eggs, lightly beaten

1 can (5 oz.) evaporated milk

1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded cheddar cheese

6 bacon strips, cooked and crumbled

½ cup crumbled tomato and basil feta cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.

Meanwhile, in a large skillet, sauté the spinach, mushrooms, broccoli and onions in oil until tender.  In a large bowl, whisk the eggs, milk, rosemary, salt and pepper.

Using a slotted spoon, transfer vegetables to egg mixture.  Stir in cheddar cheese and bacon.  Pour into crust.  Sprinkle with feta cheese.

Cover edges loosely with foil.  Bake at 375 F. for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         6 servings

 

 

(Recipe for Bacon Vegetable Quiche was in www.tasteofhome.com)

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Potluck Spareribs

July 18, 2013 Leave a Comment
Potluck Spareribs

Potluck Spareribs

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

at www.tasteofhome.com

 

These ribs are guaranteed pleasers at potlucks.  I always bring home an empty dish.

              Sheri Kirkman                                                                                     Lancaster, New York

 

Potluck Spareribs Recipe

Potluck Spareribs

6 lbs. pork spareribs

1 ½ cups ketchup

¾ cup packed brown sugar

½ cup white vinegar

½ cup honey

1/3 soy sauce

1 ½ tsp. ground ginger

1 tsp. salt

¾ tsp. ground mustard

½ tsp. garlic powder

¼ tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13×9 inch baking pans.  Cover tightly with foil.  Bake at 350 F. for 1 ¼ hours or until meat is tender.

Remove racks; drain and return ribs to pans.  Combine the remaining ingredients; pour over ribs.  Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.  Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.          12 servings

(Recipe for Potluck Spareribs was in www.tasteofhome.com)

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Mexican Lasagna

July 17, 2013 Leave a Comment
Mexican Lasagna

Mexican Lasagna

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

www.tasteofhome.com

 

I collect cookbooks and recipes (this one is from my son’s mother-in-law).  My husband teases me that I won’t live long enough to try half of the recipes in my files!

                              Rose Ann Buhle                                                                                                Minooka, Illinois

 

Mexican Lasagna Recipe

Mexican Lasagna

2 Lbs. ground beef

1 can (16 oz.) refried beans

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

2 Tbsp. taco seasoning

2 Tbsp. hot salsa

4 cups (16 oz.) shredded Colby-Monterey Jack cheese, divided

12 oz. uncooked lasagna noodles

1 jar (16 oz.) mild salsa

2 cups water

2 cups (16 oz.) sour cream

1 can (2 ¼ oz.) sliced ripe olives, drained

3 green onions, chopped

1 medium tomato, chopped, optional

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, taco seasoning and hot salsa.

In a greased 13×9 inch baking dish, layer a third of the noodles and meat mixture.  Sprinkle with 1 cup of cheese.  Repeat layers twice.

Combine mild salsa and water; pour over top.  Cover and bake at 350 F. for 1hour or until heated through.

Top with sour cream, olives, onions, tomatoes if desired and remaining cheese.  Bake uncovered 5 minutes longer.  Let stand for 10-15 minutes before cutting.           12 servings

(Recipe for Mexican Lasagna was in tasteofhome.com)

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Minty Lime Freeze

July 16, 2013 Leave a Comment
Minty Lime Freeze

Minty Lime Freeze

I was looking through Jell-O & Cool Whip Summer Desserts and I came across Minty Lime Freeze.  If you don’t like lime JellO…you can use lemon, strawberry, orange or any flavor you like.  It’s something you should try before summer is over.

 

Minty Lime Freeze Recipe

Minty Lime Freeze

1 pkg. (oz.) Philadelphia Neufchatel Cheese, softened

½ cup sugar, divided

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

1 Tbsp. lime zest

¼ cup fresh lime juice

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

1 Tbsp. chopped fresh mint

1 ½ cups finely crushed pretzels

6 Tbsp. butter or margarine, melted

Line a 9 inch round pan with plastic wrap, with ends extending over side of pan.  Beat Neufchatel and ¼ cup sugar with mixer until blended.  Add dry gelatin mix, zest and juice; mix well.

Whisk in cool whip and mint; pour into prepared pan.  Mix pretzel crumbs, remaining sugar and butter; sprinkle over gelatin mixture.  Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.

Freeze 3 hours or until firm.  Invent dessert onto serving plate; remove pan and plastic wrap.  Let dessert stand at room temperature 15 minutes to soften slightly before cutting to serve.

Top with additional lime slices and fresh mint.           12 servings

Food Facts:  You will need 1 large or 2 small limes to get 1 Tbsp. zest and ¼ cup juice.  If you can’t get enough juice from the limes, add enough bottled lime juice to get the desired measure.

(Recipe for Minty Lime Freeze was in Jell-O & Cool Whip Summer Desserts, June 25, 2013)

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Ginger-Lime Teriyaki Salmon

July 15, 2013 Leave a Comment
Ginger-Lime Teriyaki Salmon

Ginger-Lime Teriyaki Salmon

This recipe appeared in Newsday on May 16, 2013.  My husband loves salmon, so he might like to give this Ginger-Lime Teriyaki Salmon a try…I might even try it.

 

Ginger-Lime Teriyaki Salmon Recipe

Ginger-Lime Teriyaki Salmon

2 Tbsp. lime juice

3 tbsp. lower-sodium soy sauce

1 Tbsp. honey

2 tsp. minced ginger

4  (6 oz.) pieces salmon fillet

 

Combine lime juice, soy sauce, honey and ginger in baking dish just large enough to hold salmon in a single layer, and whisk until honey is dissolved.  Place the fish in the baking dish, skin side up, marinate 15 minutes, turning every (5) five minutes.

Heat broiler.  Transfer salmon, skin side up, to a baking sheet coated with cooking spray.  Broil 5 to 6 minutes, turn over and broil 2 minutes, until fish is cooked to desired degree of doneness and tops are brown.           4 servings

 

(Recipe for Ginger-Lime Teriyaki Salmon was in Newsday, Thursday, May 16, 2013)

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Balsamic Chicken with Thyme

July 14, 2013 Leave a Comment
Balsamic Chicken with Thyme

Balsamic Chicken with Thyme

Balsamic Chicken with Thyme is one of the recipes I make often.  It’s very tasty…and is ready to serve in no time.

Balsamic Chicken with Thyme Recipe

Balsamic Chicken with Thyme

¼ cup flour

¾ tsp. salt, divided

¾ tsp. pepper, divided

4 skinless, boneless chicken breast halves (about 5 oz. each)

2 Tbsp. olive oil

1 large red onion halved and thinly sliced (about 2 cups) (I used regular onions, and was good also)

1 cup chicken broth

2 Tbsp. balsamic vinegar

2 tsp. fresh thyme leaves, or ½ tsp. dried thyme)

On a plate, combine flour, ½ tsp. salt, ½ tsp. pepper.  Add chicken to coat; shake off excess.

In large heavy skillet, over medium heat, heat oil.  Add chicken; cook 10 minutes, turning once, until browned.  Add broth, vinegar, thyme, and remaining salt and pepper.  Bring to a boil, stirring often, cook 7 minutes, until onions are soft and sauce is thicken.

Put sauce over chicken; and serve.

 

(Recipe for Balsamic Chicken with Thyme was in Eating Light magazine, March 19, 2002)

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Banana Split with Dulce De Leche and Strawberries

July 13, 2013 Leave a Comment
Banana Split with Dulce De Leche and Strawberries

Banana Split with Dulce De Leche and Strawberries

In the food section of Newsday, Thursday June 20, 2013, there was a recipe for a Banana Split with Dulce De Leche and Strawberries.  You can use caramel sauce for the Dulce De Leche sauce…so why don’t you give it a try!

Banana Split with Dulce De Leche and Strawberries

Banana Split with Dulce De Leche and Strawberries

¼ cup heavy cream

1 Tbsp. sugar

½ tsp. vanilla

1 banana, split lengthwise

1 ½ coconut or vanilla ice cream

½ cup stemmed and sliced strawberries, plus 3 small strawberries, stemmed

¼ cup dulce de leche or other caramel sauce

2 Tbsp. sweetened flaked coconut, toasted

 

Whip cream, sugar and vanilla with an electric mixer until cream holds soft peaks.

Place banana slices in a long, narrow, shallow dish.  Arrange 3 scoops ice cream on top of banana.  Spoon sliced strawberries over ice cream and drizzle with about half of the dulce de leche sauce (or caramel sauce).  Top with whipped cream, drizzle with more dulce de leche and sprinkle with coconut.  Top each mound of ice cream and whipped cream with a small strawberry.  Serve immediately.

2 servings

 

(Recipe for Banana Split with Dulce DeLulce was in Newsday, June 20, 2013)

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Orange Whip

July 12, 2013 Leave a Comment
Orange Whip

Orange Whip

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

www.tasteofhome.com

 

It takes mere minutes to blend together this cool, silky-smooth treat.  Yogurt adds tang to this light orange-flavored dessert.  It’s so pretty and refreshing on warm summer days.

Sue Thomas                                                                                       Casa Grande, Arizona

 

Orange Whip Recipe

Orange Whip

1 can (11 oz.) mandarin oranges, drained and patted dry

1 cup (8 oz.) vanilla yogurt

2 Tbsp. orange juice concentrate

2 cups whipped topping

 

In a large bowl, combine the oranges, yogurt and orange juice concentrate.  Fold in whipped topping.  Spoon into serving dishes.  Cover and freeze until firm.  Remove from the freezer 10 minutes before serving.                     4 servings

 

(Recipe for Orange Whip was in tasteofhome.com)

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Turkey Burgers with Mango Salsa

July 11, 2013 Leave a Comment
Turkey Burgers with Mango Salsa

Turkey Burgers with Mango Salsa

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

www.tasteofhome.com

 

This is the cookout recipe that will have everyone talking.  The secret is mixing a creamy, spreadable cheese into the turkey patties.  It gives them a rich taste without overpowering the burger.

             Nancee Melin                                                                                    Tucson, Arizona

 

Turkey Burgers with Mango Salsa Recipe

Turkey Burgers with Mango Salsa

½ cup dry bread crumbs

1/3 cup reduced-fat garlic-herb spreadable cheese

2 green onions, chopped

4 ½ tsp. lemon juice

1 ½ tsp. lemon peel

1 tsp. minced fresh thyme or ¼ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 ½ lbs. lean ground turkey

6 whole wheat hamburger buns, split

¾ cup mango salsa

In a large bowl, combine the first (8) eight ingredients.  Crumble turkey over mixture and mix well.  Shape into (6) six patties.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill burgers, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Grill buns, uncovered, for 1-2 minutes or until toasted.  Place burgers on bun bottoms.  Top with salsa.  Replace bun tops.          6 servings

(Recipe for Turkey Burgers with Mango Salsa was in tasteofhome.com)

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