Blueberries ‘N’ Cheese Coffee Cake

August 31, 2013 Leave a Comment
Blueberries 'N' Cheese Coffee Cake

Blueberries ‘N’ Cheese Coffee Cake

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

www.tasteofhome.com

 

This is favorite coffee cake.  It is prepared often for guests.  (This recipe is Diabetic Friendly!)

             Taste of Home Test Kitchen                                         Greendale, Wisconsin

 

Blueberries ‘N’ Cheese Coffee Cake Recipe

Blueberries ‘N’ Cheese Coffee Cake

2 Tbsp. butter, softened

¾ cup sugar

1 egg

2 egg whites

¼ cup unsweetened applesauce

2 Tbsp. canola oil

1 tsp. grated lemon peel

2 ¼ cups flour, divided

1 ¼ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 cup buttermilk

2 cups fresh or frozen blueberries

1 package (8 oz.) reduced-fat cream cheese, diced

Topping:   ¼ cup flour

¼ cup sugar

1 tsp. grated lemon peel

2 Tbsp. cold butter

In a large bowl, beat the butter and sugar until crumbly.  Beat in the egg, egg whites, applesauce, oil and lemon peel.  Combine 2 cups flour, baking powder, salt and baking soda; add to the sugar mixture alternately with buttermilk, beating well after each addition.

In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese.  Pour into a 13×9 inch baking dish coated with cooking spray.

For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly.  Sprinkle over butter.

Bake at 375 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.          15 servings

 

(Recipe for Blueberries ‘N’ Cheese Coffee Cake was in tasteofhome.com)

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Rustic Tomato Cheese Tart

August 30, 2013 Leave a Comment
Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

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

www.tasteofhome.com

 

My fresh tomato tart is perfect when you want to taste of summer any time of year.  The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor!

                Moji Dabney                                      Egg Harbor Township, New Jersey

 

Rustic Tomato Cheese Tart Recipe

Rustic Tomato Cheese Tart

7 sheets phyllo dough (14×9 inches)

1/3 cup olive oil

7 Tbsp. crumbled goat cheese

1 cup thinly sliced sweet onion

1 cup (4 oz.) shredded fontina cheese

4 plum tomatoes, thinly sliced

2 Tbsp. minced chives

1 Tbsp. minced fresh basil or 1 tsp. dried basil

¼ tsp. salt

¼ tsp. pepper

Place one sheet of phyllo dough on a parchment-lined baking sheet.  Brush with oil and sprinkle with 1 Tbsp. goat cheese.   (Keep remaining phyllo covered with plastic wrap and damp towel to prevent it from drying out).  Repeat layers, brushing oil all the way to edges.

Sprinkle onion over top to within 1 inch of edges; sprinkle with fontina cheese.  Arrange tomato slices in a slightly overlapping pattern over fontina cheese.  Sprinkle with chives, basil, salt and pepper.  Bring up edges of tart over filling.

Bake at 375 F. for 30-35 minutes or until is golden brown.            12 servings

 

(Recipe for Rustic Tomato Cheese Tart was in tasteofhome.com)

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Peachy Buttermilk Shakes

August 29, 2013 Leave a Comment
Peachy Buttermilk Shakes

Peachy Buttermilk Shakes

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

www.tasteofhome.com

 

The tang of buttermilk blended with sweet peaches prompts frequent requests for this shake from my husband and grandchildren.

                 Anna Mayer                                                                Fort Branch, Indiana

 

Peachy Buttermilk Shakes Recipe

Peachy Buttermilk Shakes

 

1 cup buttermilk

3 cups fresh or frozen unsweetened sliced peaches, thawed

1 cup vanilla ice cream, softened

¼ cup sugar

¾ tsp. cinnamon

Place all ingredients in a blender; cover and process until smooth.  Pour into chilled glasses; serve immediately.                       3 servings

 

(Recipe for Peachy Buttermilk Shakes was in tasteofhome.com)

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Shrimp Macaroni Salad

August 28, 2013 Leave a Comment
Shrimp Macaroni Salad

Shrimp Macaroni Salad

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

www.tasteofhome.com

 

Whenever I attend a potluck or family gathering, I’m asked to make this salad, which has been a family secret for over 50 years.  My husband likes it as a main dish, served with garlic bread.

                      Barbara Robbins                                              Cave Junction, Oregon

 

Shrimp Macaroni Salad Recipe 

Shrimp Macaroni Salad

1 package (16 oz.) elbow macaroni

1 to 1 ½ pounds cooked small shrimp

1 package (16 oz.) frozen peas, thawed

7 to 8 celery ribs, finely chopped

1 small onion, finely chopped

Dressing:   1 ¾ cups mayonnaise

¾ cup French salad dressing

2 Tbsp. sugar

2 Tbsp. white wine vinegar

1 ½ to 2 ½ tsp. paprika

1 to 2 tsp. salt

1 to 2 tsp. garlic powder

1 to 2 tsp. pepper

Cook macaroni according to package directions; drain and rinse in cold water.  In a large bowl, combine the macaroni, shrimp, peas, celery and onion.

In another bowl, whisk the dressing ingredients.  Pour over salad and toss to coat.  Cover and refrigerate for at least 8 hours before serving.                   16 servings

(Recipe for Shrimp Macaroni Salad was in tasteofhome.com)

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Peach Crumble Dessert

August 27, 2013 Leave a Comment
Peach Crumble Dessert

Peach Crumble Dessert

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

www.tasteofhome.com

 

Old-fashioned, delicious and easy to make describes this yummy dessert.  It’s wonderful served with ice cream.

                Nancy Horsburgh                                                                     Everett, Ontario

 

Peach Crumble Dessert Recipe

Peach Crumble Dessert

6 cups sliced peeled ripe peaches

¼ cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

½ tsp. grated lemon peel

½ tsp. cinnamon

Topping:   1 cup flour

1 cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground nutmeg

1 egg, lightly beaten

½ cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375 F.  Place peaches in a greased shallow 2 ½ qt. baking dish.  In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg.  Stir in egg until the mixture resembles coarse crumbs.  Sprinkle over the peaches.  Pour butter evenly over topping.

Bake 35-40 minutes.  Serve with ice cream.               10-12 serving

 

(Recipe for Peaches Crumble Dessert was in tasteofhome.com)

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Grilled Pork Chops with Cilantro Salsa

August 26, 2013 Leave a Comment
Grilled Pork Chops with Cilantro Salsa

Grilled Pork Chops with Cilantro Salsa

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

www.tasteofhome.com

 

These quick and easy chops make a very colorful statement when they hit the table.  Your guests will rave!   (This recipe is Diabetic Friendly!)

                           Lisa Ruehlow                                                     Blaine, Minnesota

 

Grilled Pork Chops with Cilantro Salsa Recipe

 

Grilled Pork Chops with Cilantro Salsa

1 1/2 cups cubed cantaloupe

1 cup chopped tomatoes

½ cup chopped green pepper

2 Tbsp. thawed limeade concentrate

2 Tbsp. chopped green onion

2 Tbsp. minced fresh cilantro

¼ tsp. salt

6 bone-in pork loin chops (7 oz. each)

Pepper to taste

 

In a large bowl combine the cantaloupe, tomatoes, green pepper, limeade, onion, cilantro and salt.  Cover and refrigerate until serving.

Season pork with pepper.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chops, covered, over medium heat or boil 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.      6 serving

 

(Recipe for Grilled Pork Chops with Cilantro Salsa was in tasteofhome.com)

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Broccoli-Ham Cheese Pie

August 24, 2013 Leave a Comment

 

Broccoli-Ham Cheese Pie

Broccoli-Ham Cheese Pie

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

www.tasteofhome.com

 

Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entrée.  “This egg and vegetable pie always gets thumbs-up approval from my sons and husband.”   (This recipe is Diabetic Friendly!)

                  Nancy Granaman                                                            Burlington, Iowa

 

Broccoli-Ham Cheese Pie Recipe

Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14×9 inches)

Refrigerated butter-flavor spray

1 package (16 oz.) frozen broccoli cuts, thawed and patted dry

1 cup cubed fully cooked lean ham

1 cup (4 oz.) shredded reduced-fat cheddar cheese

1 small onion, chopped

2 Tbsp. minced fresh parsley

2 garlic cloves, minced

½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 cup egg substitute

1 cup fat-free evaporated milk

2 Tbsp. grated Parmesan cheese

 

Spritz one sheet of phyllo dough with butter-flavored spray.  Place in a 9 inch pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 inch.  (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out).  Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust.  Combine egg substitute and milk; pour over broccoli mixture.  Fold edges of dough over filling toward center of pie plate.  Spritz edges with butter-flavored spray.

Cover edge of crust with foil.  Bake at 375 F. for 40 minutes.  Remove foil.  Sprinkle with Parmesan cheese.  Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.              6 servings

 

(Recipe for Broccoli-Ham Cheese Pie was in tasteofhome.com)

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Slow-Cooker Berry Cobbler

August 23, 2013 Leave a Comment
Slow-Cooker Berry Cobbler

Slow-Cooker Berry Cobbler

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

www.tasteofhome.com

 

I adapted my mom’s yummy cobbler recipe for slow cooking.  With the hot summers here in Arizona, we can still enjoy this comforting dessert, and I don’t have to turn on the oven.

               Karen Jarocki                                                              Yuma, Arizona

 

Slow-Cooker Berry Cobbler Recipe

Slow-Cooker Berry Cobbler

1 ¼ cups flour, divided

2 Tbsp. plus 1 cup sugar, divided

1 tsp. baking powder

¼ tsp. cinnamon

1 egg, lightly beaten

¼ cup fat-free milk

2 Tbsp. canola oil

1/8 tsp. salt

2 cups fresh or frozen raspberries, thawed

2 cups fresh or frozen blueberries, thawed

Low-fat vanilla frozen yogurt, optional

 

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon.  Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick).  Spread batter evenly into a 5 qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat.  Spread over batter.

Cover and cook on high for 2 to 2 ½ hours or until inserted into cobbler comes out clean.  Serve with frozen yogurt if desired.                 8 servings

 

(Recipe for Slow-Cooker Berry Cobbler was in tasteofhome.com)

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Warm Asparagus-Spinach Salad

August 22, 2013 Leave a Comment
Warm Asparagus-Spinach Salad

Warm Asparagus-Spinach Salad

 

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

www.tasteofhome.com

 

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.

            Kathleen Lucas                                                 Trumbull, Connecticut

 

Warm Asparagus-Spinach Salad Recipe

 

Warm Asparagus-Spinach Salad

1 ½ Lbs. fresh asparagus, trimmed and cut into 1 inch pieces

2 Tbsp. plus ½ cup olive oil, divided

¼ tsp. salt

1 ½ Lbs. uncooked penne pasta

¾ cup chopped green onions

6 Tbsp. white wine vinegar

2 Tbsp. soy sauce

1 package (6 oz.) fresh baby spinach

1 cup coarsely chopped cashews

½ cup shredded Parmesan cheese

Place asparagus in a 13×9 inch baking dish.  Drizzle with 2 Tbsp. oil; sprinkle with salt.  Bake, uncovered, at 400 F. for 8-10 minutes or until crisp-tender, stirring after 5 minutes.  Meanwhile, cook pasta according to package directions; drain.

For dressing, combine onions, vinegar and soy sauce in a blender; cover and process.  While processing, gradually add the remaining oil in a steady steam.

In a large salad bowl, combine pasta, spinach and asparagus.  Drizzle with dressing; toss to coat.  Sprinkle with cashews and Parmesan cheese.             12 servings

 

(Recipe for Warm Asparagus-Spinach Salad was in tasteofhome.com)

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Mediterranean Chicken Sandwiches

August 21, 2013 Leave a Comment
Mediterranean Chicken Sandwiches

Mediterranean Chicken Sandwiches

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

www.tasteofhome.com

 

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa.  The refreshing sandwich filling is nicely flavored with oregano and mint.  I like it tucked into chewy pita bread.  (This recipe is Diabetic Friendly!!)

          Marcia Fuller                                                             Sheridan, Montana

 

Mediterranean Chicken Sandwiches Recipe

Mediterranean Chicken Sandwiches

1 ¼ lb. boneless skinless chicken breast, cut into 1 inch strips

2 medium tomatoes, seeded and chopped

½ cup sliced quartered seeded cucumber

½ cup sliced sweet onion

2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1 to 2 tsp. minced fresh mint or ½ tsp. dried mint

¼ tsp. salt

6 whole wheat pita pocket halves, warmed

6 lettuce leaves

In a large nonstick coated with cooking spray, cook chicken for 5 minutes or until no longer pink.  Remove from the skillet; cool slightly.

In a large bowl, combine the chicken, tomatoes, cucumber and onion.  In a small bowl, whisk the vinegar, oil, oregano, mint and salt.  Pour over chicken mixture; toss gently.

Cover and refrigerate for at least 1 hour.  Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.         6 servings

 

(Recipe for Mediterranean Chicken Sandwiches was in tasteofhome.com)

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