Patriotic Taco Salad
from: Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 20 min.
Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings. *Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
Wednesday, July 2, 2008
Bananas Foster (crockpot)
Bananas Foster Recipe
Submitted by: katesrecipes
by: cdkitchen.com
Serves/Makes: 4
Ingredients:
4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut
Directions:
Layer sliced bananas in the bottom of a slow cooker. Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.
Submitted by: katesrecipes
by: cdkitchen.com
Serves/Makes: 4
Ingredients:
4 bananas, peeled and sliced
4 tablespoons butter, melted
1 cup packed brown sugar
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup shredded coconut
Directions:
Layer sliced bananas in the bottom of a slow cooker. Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.
Tuesday, July 1, 2008
Dilled Pot Roast (crockpot)
Dilled Pot Roast Recipe
Submitted by: Kandi, Mississippi , USA
by:cdkitchen.com
Serves/Makes: 6
Ingredients:
3 1/2 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried dill weed, divided
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 cup dairy sour cream
Directions:
Sprinkle both sides of meat with salt, pepper, and half of the dill weed. Place in slow cooking pot. Add water and vinegar.
Cover and cook on low 7 to 9 hours or until tender.
Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in remaining dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.
Submitted by: Kandi, Mississippi , USA
by:cdkitchen.com
Serves/Makes: 6
Ingredients:
3 1/2 pounds beef pot roast
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried dill weed, divided
1/4 cup water
1 tablespoon vinegar
3 tablespoons flour
1 cup dairy sour cream
Directions:
Sprinkle both sides of meat with salt, pepper, and half of the dill weed. Place in slow cooking pot. Add water and vinegar.
Cover and cook on low 7 to 9 hours or until tender.
Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in remaining dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.
Patriotic and Therapeutic Strawberry Preserves (crockpot)
Patriotic and Therapeutic Strawberry Preserves Recipe
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
by:cdkitchen.com
Ingredients:
1 1/2 quart red, ripe strawberries
5 cups sugar
1/3 cup lemon juice
Directions:
Wash and remove stems from strawberries. Place in crockpot. Stir in sugar and lemon juice. Cover and cook on HIGH for 2 1/2 hours, stirring twice.
Uncover, and cook additional 2 hours, or until preserves have thickened. Stir occasionally. Store preserves in sealed container in refrigerator for up to 2 weeks, or in freezer for up to 2 months.
Submitted by: Sarah Christine Bolton, CDKitchen Cooking Columnist
by:cdkitchen.com
Ingredients:
1 1/2 quart red, ripe strawberries
5 cups sugar
1/3 cup lemon juice
Directions:
Wash and remove stems from strawberries. Place in crockpot. Stir in sugar and lemon juice. Cover and cook on HIGH for 2 1/2 hours, stirring twice.
Uncover, and cook additional 2 hours, or until preserves have thickened. Stir occasionally. Store preserves in sealed container in refrigerator for up to 2 weeks, or in freezer for up to 2 months.
Red, White and Blue Shortcake Stars
Red, White and Blue Shortcake Stars
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
by: Betty Crocker
Prep Time:15 min
Start to Finish:1 hr 25 min
Makes:12 servings
1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar
1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.
Nutrition Information
1 Serving: Calories 460 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 72 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 84 %; Calcium 12 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.
Substitution
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!
Success
Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
by: Betty Crocker
Prep Time:15 min
Start to Finish:1 hr 25 min
Makes:12 servings
1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar
1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.
Nutrition Information
1 Serving: Calories 460 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 72 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 84 %; Calcium 12 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.
Substitution
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!
Success
Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.
Red, White and Blue Cookies
Red, White and Blue Cookies
Show your colors rolled up in an easy buttery cookie.
by: Betty Crocker
Prep Time:1 hr 10 min
Start to Finish:2 hr 20 min
Makes:6 dozen cookies
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars
1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3. Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Information
1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Show your colors rolled up in an easy buttery cookie.
by: Betty Crocker
Prep Time:1 hr 10 min
Start to Finish:2 hr 20 min
Makes:6 dozen cookies
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars
1. Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
2. Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
3. Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
4. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Information
1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 20 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Stars and Stripes Cake
Stars and Stripes Cake
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
by: Betty Crocker
Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition Information
1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Ready, set, celebrate! An all-American cake like this is all the reason you need for a get-together.
by: Betty Crocker
Prep Time:10 min
Start to Finish:2 hr
Makes:12 servings
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Nutrition Information
1 Serving: Calories 430 (Calories from Fat 170); Total Fat 19g (Saturated Fat 5g, Trans Fat 4g); Cholesterol 55mg; Sodium 390mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 43g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 15%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
4th of July Trifle
4th of July Trifle
by: Julia Jezowski
Ingredients:
Vanilla Pudding (you can use instant)
Whipping Cream (whipped)
ANgel Food Cake (broken into pieces)
strawberries (cut up)
blueberries
Directions:
You will layer these ingredients into the clear class bowl. First put a layer of angel food cake, after that leayer some vanilla pudding, then comes strawberries. Next put more angel food cake, then vanilla pudding, and then blueberries. Repeat until you reach the top! For your last layer put the angel food cake, then whipped cream and on the top, we usually make a flag with the strawberries and blueberries. It is a family favorite!
by: Julia Jezowski
Ingredients:
Vanilla Pudding (you can use instant)
Whipping Cream (whipped)
ANgel Food Cake (broken into pieces)
strawberries (cut up)
blueberries
Directions:
You will layer these ingredients into the clear class bowl. First put a layer of angel food cake, after that leayer some vanilla pudding, then comes strawberries. Next put more angel food cake, then vanilla pudding, and then blueberries. Repeat until you reach the top! For your last layer put the angel food cake, then whipped cream and on the top, we usually make a flag with the strawberries and blueberries. It is a family favorite!
Easy Flag Cake
Easy Flag Cake
from: Rebecca McGuigan
2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping
Serves 12
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
from: Rebecca McGuigan
2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping
Serves 12
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.
Monday, June 30, 2008
Watermelon Lemonade with Kiwifruit Splash
Watermelon Lemonade with Kiwifruit Splash
Want to wow friends with a non-alcoholic beverage? Here's one that will do just that!
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 10 min
Makes:12 servings (1 cup each)
4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water
1. Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2. Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.
Nutrition Information
1 Serving: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 12%; Vitamin C 78%; Calcium 2%; Iron 4% Exchanges: 3 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead
Blend the watermelon the day before and store in the fridge.
Special Touch
Garnish each drink with a slice of watermelon and kiwifruit. If you like, moisten rims of the glasses and dip in coarse sugar crystals, then fill with watermelon lemonade.
Success
Don't worry if you find a few seeds in your watermelon. Seedless watermelons actually do have a few seeds; however, they are usually small and edible and will be virtually undetectable by the time you blend the mixture.
Want to wow friends with a non-alcoholic beverage? Here's one that will do just that!
by: Betty Crocker
Prep Time:10 min
Start to Finish:1 hr 10 min
Makes:12 servings (1 cup each)
4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water
1. Place kiwifruit and sugar in blender. Cover and blend on medium speed just until smooth. Freeze 1 to 2 hours or until firm.
2. Place watermelon in blender or food processor (blender will be full until blended). Cover and blend on medium speed until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on top. Serve immediately.
Nutrition Information
1 Serving: Calories 190 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat ncg); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars ncg); Protein 1g Percent Daily Value*: Vitamin A 12%; Vitamin C 78%; Calcium 2%; Iron 4% Exchanges: 3 Fruit; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead
Blend the watermelon the day before and store in the fridge.
Special Touch
Garnish each drink with a slice of watermelon and kiwifruit. If you like, moisten rims of the glasses and dip in coarse sugar crystals, then fill with watermelon lemonade.
Success
Don't worry if you find a few seeds in your watermelon. Seedless watermelons actually do have a few seeds; however, they are usually small and edible and will be virtually undetectable by the time you blend the mixture.
Subscribe to:
Posts (Atom)
Posts
