- 1 cup milk
- 6 eggs
- 1 cup flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. orange zest (optional)
- 1/4 cup butter, melted
Grease muffin tins well and distribute batter evenly between 24 tins. Tins were slightly less than half-full. Bake for 15 minutes, or until puffy and golden on top.
Flower Power Eggs
Bell Pepper Ring Molds for Sunny Side Up Eggs!
2) Place in a non-stick lightly oiled skillet;
3) Crack an egg in the middle of each ring and cover and cook over low heat until done.
If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.
Red, White and Blue Pita Pockets
Completely packed with delicious fillings, these pockets get their patriotic name from red peppers, white sour cream and tangy blue cheese.
- 2 tablespoons red wine vinegar
- 4 teaspoons olive oil
- 2 garlic cloves, minced
- 1 pound beef top sirloin steak, thinly sliced
- 1/2 cup fat-free sour cream
- 1/3 cup crumbled blue cheese
- 4 whole wheat pita pocket halves
- 2 cups torn red leaf lettuce
- 1/2 cup roasted sweet red peppers, drained and cut into strips
- 1/4 cup sliced red onion
In a large resealable plastic bag, combine the vinegar, oil and garlic; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a small bowl, combine sour cream and blue cheese; set aside. Drain and discard marinade.
In a large nonstick skillet or wok coated with cooking spray, stir-fry beef for 2-3 minutes or until no longer pink. Line pita halves with lettuce, red peppers and onion; fill each with 1/3 cup beef. Serve with sour cream mixture.
Yield: 4 servings.
Chicken with Mango-Raspberry Salsa
- 3/4 cup chopped peeled mango
- 1/3 cup chopped sweet onion
- 1/4 cup minced fresh cilantro
- 3 tablespoons lime juice
- 1 tablespoon chopped seeded jalapeno pepper
- 1/2 teaspoon sugar
- 1 garlic clove, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3/4 cup fresh raspberries
For salsa, in a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
Combine the garlic powder, salt and pepper; sprinkle over both sides of chicken.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reaches 170°. Just before serving, gently fold raspberries into salsa. Serve with chicken.
Yield: 6 servings.
Grilled Italian Meatball Burgers
- 1 egg, lightly beaten
- 1/3 cup seasoned bread crumbs
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1-1/2 pounds lean ground beef (90% lean)
- 1/2 pound Italian turkey sausage links, casings removed
- 3/4 cup shredded part-skim mozzarella cheese
- 8 kaiser rolls, split
- 1 cup roasted garlic Parmesan spaghetti sauce, warmed
In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight burgers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
Sprinkle burgers with cheese; cook 2-3 minutes longer or until cheese is melted. Remove and keep warm.
Grill or broil rolls for 1-2 minutes or until toasted. Serve burgers on rolls with spaghetti sauce.
Yield: 8 servings.
Patriotic Gelatin Salad
This recipe takes time to prepare since each layer must be set before the next layer is added.
But worth the effort and simple.
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.
Yield: 16 servings.
4th of July Strawberries
- Canola oil
- Chocolate chips (semi-sweet), white chocolate or vanilla chips
- Red/white/blue - sugar, edible glitter or sprinkles
Place red/white/blue - sugar, edible glitter or sprinkles in bowls.
Put together any combination you like.
Melt the chips in the microwave. The only way you can mess up is by overcooking the chocolate. Heat and stir the chips in 20-30 second intervals until the last chunks melt and stir in. Then stop heating. Adding a small amount of canola (or vegetable) oil, gives the melted chocolate a smoother, glazy texture and appearance.
Put melted chocolate in a bowl. Dip each berry in melted chocolate. Swirl the berry around in the melted chocolate, covering it in a layer of chocolate almost to the top. Let chocolate drip off and scrape off excess against edge of bowl.
While the chocolate is still wet, roll the berry in sprinkles.
Place the dipped strawberry on a tray lined with parchment or waxed paper. Let harden at room temperature; or put the tray in the fridge for 30 minutes to speed things up.
Pina Colada Cupcakes
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 1/2 cups canned crushed pineapple (drained slightly)
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
On low speed, mix in the oil and vanilla until blended.Add in the pineapple and sour cream and mix until fully incorporated.Add the flour mixture and blend until just combined and smooth.
Line a cupcake pan with 12 paper liners and fill about 2/3 full.
Bake cupcakes in a pre-heated 350 F oven for about 22 minutes.
Remove from pan and cool on wire rack.Frost with Coconut Cream Cheese Frosting (recipe below)
yields 24-28 cupcakes.
Coconut Cream Cheese Frosting
- ½ cup (1 stick/8 Tablespoons) butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoons coconut extract
- 4 cups powdered confectioners sugar
- 1 Tablespoon heavy cream, heavy whipping cream or milk
- - or -
- 1 Tablespoon dark rum or extract
Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream or rum. Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375 F about 4-5 minutes).
Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas.