grammiepammie posted: " Hope you had an enjoyable holiday weekend. Here are some more summer recipes: Blueberry Surprise DessertCrust:6 oz. cold butter, cut into1" pieces, plus more for pan1 C. flour1/3 C. cornmeal1 tsp. kosher salt2/3 C. powdered sugar1/4 C. toasted, ch" Pammie's Place
Hope you had an enjoyable holiday weekend. Here are some more summer recipes:
Blueberry Surprise Dessert
Crust:
6 oz. cold butter, cut into 1" pieces, plus more for pan 1 C. flour 1/3 C. cornmeal 1 tsp. kosher salt 2/3 C. powdered sugar 1/4 C. toasted, chopped almonds
Blueberry filling:
1/2 C. fresh lemon juice 1/4 C. water 2 T. cornstarch 1 lb. fresh or frozen blueberries, thawed 1/4 C. powdered sugar
Whipped Cream Topping:
1 1/2 C. heavy cream 1/4 C. powdered sugar 1 T. cornstarch
Cream Cheese Filling:
8 oz. cream cheese, room temp. 1/2 C. powdered sugar 2 T. sour cream 2 T. toasted, chopped almonds = Preheat oven 325 degrees F. Spray bottom & sides of a 10" springform pan with butter. Line sides of pan with a 30" X 2" strip of parchment paper.
Crust:
In small bowl whisk flour, cornmeal & salt.
In bowl of a stand mixer (or large bowl & hand elec. mixer) on medium speed, beat butter & powdered sugar, scraping down sides of bowl, until butter pieces are no longer visible & mixture is smooth 4-5 minutes.
Scrape sides of bowl, reduce mixer speed to Low & gradually add dry ingredients - mix just to combine. Increase speed to medium-continue mixing until dry ingredients are fully incorporated, 1-2 minutes. (Make sure to scrape cold butter off beaters during mixing). Add almonds & mix just to combine, 30 seconds. Transfer dough to prepared pan - WORKING QUICKLY, so as not to melt butter in dough, press dough evenly into bottom of pan.
Bake 20 minutes until edges are golden brown. Transfer pan to wire rack - let cool.
Filling:
In small saucepan whisk lemon juice, water & cornstarch to combine. Add blueberries & powdered sugar - cook over medium heat, stirring occasionally, about 8 minutes until mixture is saucy but blueberries are mostly whole. Pour into a shallow heatproof container & chill until cold, about 30 minutes.
Whipped Cream Topping:
In a large bowl using elec. mixer on medium speed, whip cream, powdered sugar & cornstarch 1-2 minutes until stiff peaks form. Transfer to a medium bowl.
Cream Cheese Filling:
In large bowl using elec. mixer on medium speed, beat cream cheese, powdered sugar & sour cream until combined & fluffy, about 30 seconds. Fold in 1/2 of whipped cream into mixture. Chill until ready to use.
Assembly:
Once crust & blueberry filling have completely cooled: spread cream cheese mixture on crust, spreading to edges. Spoon filling over mixture & top with remaining whipped cream. Sprinkle top with almonds. Wrap entire pan with plastic wrap & chill at least 4 hours before serving. Serves 12
NOTE: Cake can be made up to 5 days in advance - keep chilled.
2 to 2 1/2 lb. red potatoes*, cut into bite-sized pieces 1 (16 oz) tub sour cream 1 (1 oz) pkt. ranch dressing mix 1 (12-16 oz) pkg. bacon, cooked/crumbled 1 1/2 C. (6 oz) Cheddar cheese, shredded 1 bunch green onions, thinly sliced = In large pot of water place potatoes (making sure they are covered with water). Season with salt & bring to a boil over High heat. Reduce heat to medium-low, cover & cook 15-20 minutes until tender.
Drain potatoes into a colander; run under cold water to cool
In large bowl combine sour cream & ranch dressing mix - add potatoes, bacon, Cheddar & green onions - stir gently until well combined. Cover & refrigerate at least 2 hours before serving. Serves 8
*Can use Russet potatoes, instead
If you prefer a thinner dressing, you can add a touch of milk or buttermilk to desired consistency.
1 lb. ground beef 1/2 C. water 1 T. taco seasoning mix 1 (13.4 oz) can black beans, drained/rinsed 1 (13.4 oz) can red kidney beans, drained/rinsed 1 C. diced tomatoes 1 C. frozen whole kernel corn 1 C. frozen sliced peppers 1 C. hot salsa 1 small onion, diced 3 cloves garlic, minced 1 (15 oz) can tomato sauce 1 C. beef broth 2 T. taco seasoning mix 1 (8 oz) pkg. cream cheese
Toppings:
sour cream or plain Greek yogurt shredded cheese (your choice) sliced green onions chopped avocado chopped fresh tomatoes chopped cilantro === In large skillet brown beef; add 1/2 C. water & taco seasoning - cook until liquid reduces & transfer to crockpot.
Pour remaining ingredients in crockpot (except cream cheese) - cook 2 hours on High (or 4 hours on Low).
HALFWAY THROUGH COOKING TIME; mix in cream cheese. Cook until cream cheese is completely melted into chili. Serves 15
(recipe: courtneyssweets.com) ----------------
Crockpot Pulled Pork Sandwiches
1 (3 lb) pork roast NOT FROZEN 2 T. olive oil Montreal Steak seasoning 3-4 C. Root Beer, Dr. Pepper or Coke 1 1/2 - 2 C. Sweet Baby Ray's BBQ sauce 8 hamburger/sandwich rolls = Season roast generously with Montreal Steak seasoning, patting it into roast with your fingers.
In large hot skillet add 2 T. olive oil - place roast in skillet, seasoned side down. Sprinkle Mont. Steak seasoning on unseasoned side of roast. Brown roast on all sides (it will turn a bit crusty) Transfer roast to crockpot
Pour soda on top of roast. Cover & cook on Low 7 hours, until meat shreds with a fork.
Remove roast from crockpot - shred & place back in juices in crockpot. Let cook 1 hour more.
Drain juices from crockpot & pour BBQ sauce in - stir well to incorporate. Cook 30-60 minutes more. Serve on sliced rolls - serves 6-8
2 T. olive oil 1/2 medium white onion, thinly sliced 3 cloves garlic, minced 16 oz. fresh baby spinach 10 oz. pkg. frozen artichoke hearts, thawed/roughly chopped 4 T. unsalted butter 1/4 C. flour 2 C. milk, warmed 2 tsp. Italian seasoning 2 C. Monterey-Jack cheese, grated 1/2 C. Parmesan cheese, grated 3 C. shredded/cooked chicken kosher salt/black pepper, to taste = Preheat oven 350 degrees F. Spray a 9 X 13" baking dish with nonstick cooking spray.
In large skillet over medium-high heat, add oil & onion - cook about 4 minutes until onion starts to turn translucent. Add garlic, cook 30 seconds more. Add spinach & artichokes - cook until spinach wilts; remove to a large bowl.
In same skillet melt butter; whisk in flour - cook 1 minute, stirring frequently. Gradually add milk, whisking constantly. Cook until mixture starts to bubble & thicken. Remove from heat; stir in Ital. seasoning, Mont-Jack cheese & season with salt/pepper. Stir until cheese has melted. Add spinach to sauce mixture along with chicken - stir to combine. Transfer to prepared baking dish & top with Parm. cheese.
Bake 30 minutes until golden brown. Let stand 5 minutes before serving. Serves 6
6 large eggs 6 large egg whites 1 C. baby spinach, chopped 1/2 red bell pepper, seeded, diced 1/2 green bell pepper, seeded/ diced 18 cherry tomatoes, quartered 1/2 tsp. salt 1/2 tsp. black pepper 1 C. shredded mozzarella cheese = Preheat oven 350 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
Divide peppers, spinach & tomatoes evenly between the muffin tins. Top with mozz. cheese - divided evenly.
In large bowl whisk eggs, egg whites, salt & pepper until well combined. Top each muffin tin with egg mixture & fill just below the top of each one.
Bake 24-26 minutes until eggs are set.
Let cool a few minutes then carefully remove muffins from the tin. Serve warm immediately or cool completely to store in fridge or freezer for later. Serves 6
4 large cucumbers, peeled/sliced thin 2 C. big garden tomatoes, seeds removed/ chopped 3 large cloves garlic, minced 1/2 C. onion, chopped fine 1/2 C. sliced green olives 1 C. cherry or grape tomatoes = Place all ingredients in a large bowl - toss until lightly combined.
Dressing:
1 C. mayonnaise 1/2 C. grated (or powdered) Parmesan cheese 1/2 C. balsamic vinegar (poster uses Newman's Unique) 2 tsp. onion powder 1 tsp. garlic powder 2 T. dry Italian seasoning (or dry thyme) 1/2 tsp. overwhelmed purple pepper flakes??? = In a medium bowl place all dressing ingredients - whisk until smooth. Pour over salad & blend gently. Transfer salad to a very large bowl & top with cherry tomatoes.
Lemonade Pie (8 hour chill time) 1 (12 oz) can evaporated milk 2 (3.4 oz,ea) pkgs. lemon instant pudding mix 1 T. lemon zest 2 (8 oz, ea) pkgs. cream cheese, softened 1/2 tsp. vanilla 1 (12 oz) can frozen lemonade concentrate, thawed 1 (9 inch) ready-made graham cracker pie crust - Thawed Cool Whip (8 oz. tub) garnish: crushed lemon drop cookies (optional) == In a large bowl using elec. mixer, beat evap. milk & next 2 ingredients 2 minutes until mixture is thickened.
In another bowl using elec. mixer, beat cream cheese & vanilla on medium speed until fluffy. Add lemonade concentrate - beating until smooth. Add milk mixture, beat until blended - pour into crust & smooth evenly. Cover & chill 8 hours until firm. Dollop each slice with Cool Whip & garnish, if desired. Serves 8
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