Recipes

[Bluffbaker]

It might not be the right weather for this cool and creamy dessert but I wanted to share it anyway.  My kids love, love, love this dessert.  One of my kids even wanted to know if I could fix this for dessert on Christmas!

Banana Cream Supreme

8 Servings

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
3 Tbsp. sugar
1 (8 oz.) carton sour cream
1/2 cup cold milk
1 (3.4 oz.) pkg. instant vanilla pudding and pie filling
1 (8 oz.) carton Cool Whip, thawed
3 medium bananas, sliced
lemon juice
additional graham cracker crumbs (optional)

Mix graham cracker crumbs, butter and sugar in a spring-form pan; press mixture in the bottom of the pan. In a large bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Gently fold Cool Whip into the mixture. Spread half of mixture over the crust. Dip banana slices in lemon juice. Arrange bananas over mixture in the spring-form pan. Spread remaining mixture over bananas. Cover the pan with foil and refrigerate overnight or until firm. To serve, remove collar from spring-form pan; cut into wedges. For a fancier presentation, sprinkle graham cracker crumbs on top of each serving, if desired. Refrigerate leftovers.

Next Ingredient:  Kidney beans

[GenXmuse]

Kidney bean veggie burger recipe

(this is a nice change of pace from the ubiquitous black bean burger)

This kidney bean veggie burger is made with quinoa, veggies and herbs and is served on a bun with kale and sliced tomato.

Serves 4

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes

Ingredients:
1 (15.5 ounce) can kidney beans, drained and mashed
1/2 cup cooked quinoa
2 tablespoons diced red bell pepper
2 garlic cloves, minced
2 tablespoons minced onion
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil
1/2 cup flaxseed or almond flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil

Directions:

To a large bowl, add all the ingredients except for the olive oil.
Mix together with your hands until all the ingredients are incorporated.
Form into 4 patties.
Heat a large skillet on medium heat, and add the olive oil.
Add the burgers to the pan, let cook until the bottom sides start to brown, and then turn them over.
Let cook until the other sides of the burgers start to brown.
Remove from the pan, and serve warm on a bun with kale and sliced tomatoes or your favorite condiments.

next ingredient: Pomegranate Seeds

[Sassy7356]

Spinach Pomegranate Salad

1 (10 ounce) bag baby spinach leaves, rinsed and drained

1/4 red onion, sliced very thin

1/2 cup walnut pieces

1/2 cup crumbled feta

1/4 cup alfalfa sprouts (optional)

1 pomegranate, peeled and seeds separated

4 tablespoons balsamic vinaigrette

Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette

Next ingredient:  brown sugar

[Bluffbaker]

Cookie Apple Cobbler
6 to 8 Servings

6 cups apples, peeled, cored and sliced
1 cup brown sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. lemon juice
1 (16.5 oz.) pkg. refrigerated sugar cookie dough
2 Tbsp. sugar
1/2 tsp. cinnamon

Peel, core and slice apples. Combine apples with the brown sugar, flour, 1 teaspoon cinnamon and lemon juice; toss to coat apples well. Spoon apples into an ungreased deep-dish pie pan. Slice cookie dough and arrange on top of apples, overlapping if necessary. Combine sugar and 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough. Bake at 350° for 35 to 45 minutes or until top is golden brown and apples are tender.

Next Ingredient:  Lemon

[walker]

I posted this recipe awhile ago but worth repeating!  Yum!

Easy LEMON Cream Pie

1 can Sweetened Condensed Milk

2 eggs

1/2 cup fresh LEMON juice

Zest of one LEMON

1 9" graham cracker crust

8 ozs. nondairy whipped topping (Cool Whip, thawed)

Heat oven to 350 degrees.

Mix together Sweetened Condensed Milk, eggs, LEMON juice and Zest until well combined.  Pour into graham cracker crust and bake 15 minutes.  Allow to cool completely.  Top with whipped topping and chill 4 hours before serving.

NEXT INGREDIENT...........WORCESTERSHIRE SAUCE

[GenXmuse]

PEPPER DRESSING

1/2 c. plus 3 tbsp. plain nonfat yogurt
1/4 c. fat-free mayonnaise
1 tbsp. grated Parmesan cheese
1 tbsp. minced green onions
1 to 1 1/2 tsp. freshly green pepper
1 1/2 tsp. cider vinegar
1 tsp. lemon juice
1/2 tsp. low-sodium Worcestershire sauce

Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly. Serve with salad greens.
Yield: 1 cup
11 calories Protein 0.7 Fat 0.1 Carbohydrate 1.8 Fiber 0.1/Cholesterol 0 Sodium 62
Weight Watcher Points - 0 Points

Next Ingredient: Bread Crumbs

[Bluffbaker]

Chicken Parmesan
6 to 8 Servings

2 eggs, beaten
2/3 cup dry Italian bread crumbs
1/4 cup grated Parmesan cheese
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
2 lb. boneless, skinless chicken breasts, cut in half and pounded 1/4-inch thick
1 (25 3/4 oz.) can spaghetti sauce, divided
1 1/2 cups shredded Mozzarella cheese
hot cooked spaghetti

Beat the eggs in a bowl and set aside. In another bowl, combine the bread crumbs, Parmesan cheese, Italian seasoning and garlic powder. Dip each chicken breast in the eggs and then coat thoroughly on both sides with the bread crumb mixture. Place chicken on a greased cookie sheet. Bake at 375° for 10 minutes. Turn chicken over; bake 12 minutes or until chicken is thoroughly cooked. Toss spaghetti with half the spaghetti sauce; place in a greased 13 x 9 x 2-inch baking dish. Place chicken on top of spaghetti. Cover with remaining spaghetti sauce. Sprinkle Mozzarella cheese over top. Bake until cheese is melted, about 5 minutes.

Source:  http://margaretsmorsels.blogspot.com/2013/04/ready-in-under-hour.html

Next Ingredient:  Tomato paste 

[GenXmuse]

Catalina or French Dressing

INGREDIENTS:

1/2 cup extra virgin olive oil
1/4 cup raw apple cider vinegar (we use Bragg brand)
2 TBSP raw honey
2 TBSP tomato paste (only ingredient should be, “tomatoes”)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
¼ tsp dry mustard
¼ tsp chili powder
¼ tsp freshly ground black pepper

DIRECTIONS:

Whisk ingredients together in a bowl.

Use a funnel to transfer to a storage bottle.

Enjoy!

This recipe makes about 1 cup.

Next Ingredient:  CUCUMBERS

[RespectLife]

I know it is a little early for this springy salad but it is REALLY good!

Cucumber & Strawberry Poppyseed Salad

A refreshing and crisp strawberry poppyseed salad with spiralized cucumbers and feta salad all topped with a fruity poppyseed dressing!     Serves 4

• 2 large cucumbers, spiralized
  
• 4 cups strawberries, sliced
• ½ cup feta, crumbled
• ½ cup Poppyseed Dressing
  

1. In a large bowl, toss cucumbers and strawberries together.
2. Divide among four plates, sprinkle with feta and pour 2 tablespoons dressing over each salad and serve immediately!

*This salad holds wonderfully in the fridge for a make ahead meal. Just add salad dressing before serving. Calories: 137 Fat: 5g Saturated fat: 3g Carbohydrates: 22g Sugar: 14g Fiber: 4g Protein: 5g

Lemony Poppy Seed Dressing     about 1 ½ cups

 1/2 cup honey                                              

1/4 cup fresh lemon juice

1 teaspoon onion powder                                                   

1/2 teaspoon salt

1/2 teaspoon dry mustard                                 

2/3 cup vegetable oil

1 teaspoon poppy seeds

In a blender or food processor, combine the honey, lemon juice, onion powder, salt and dry mustard.

With the machine running, drizzle the oil into the mixture. Add the poppy seeds and pulse to mix gently.

Serve immediately or refrigerate until ready to serve. Shake well before serving if mixture separates after storage.

NEXT INGREDIENT:

LEMON CURD

[GenXmuse]

@RespectLife That recipe sounds great-I would have never thought to spiralize cucumbers. Can't wait to try it. 

Lemon Ricotta Crêpes with Raspberry Sauce
Serves 2

Prep Time20 min Cook Time15 min Total Time35 min

Ingredients

For the crepes

1 egg
1 tbsp sugar
1/2 tsp vanilla extract
1/8 tsp salt
1 cup milk
1/2 cup flour
Cooking spray

For the filling

1/2 cup ricotta cheese
1 tsp vanilla
1 tbsp brown sugar
1/4 cup cream cheese, softened
2 tbsp lemon curd
1/4 cup cream
For the raspberry sauce
6 oz. fresh raspberries, a few set aside for garnish
1 tbsp butter
2 tbsp sugar

Directions
Mix all crêpe ingredients together and set batter aside. Batter should be about as thick as heavy whipping cream.

In a medium bowl, combine ricotta cheese, vanilla, brown sugar, cream cheese, and lemon curd and mix until smooth.

Whip cream until it forms stiff peaks. Fold into ricotta mixture. Chill while you cook the crêpes.

Preheat a 9" nonstick pan to medium or medium high heat. Spray with cooking spray, then ladle in about 1/4 to 1/3 cup of batter while rotating pan around to quickly spread batter across entire pan.  Quickly fill in any holes or gaps with a little more batter.
Cook for about 1-2 minutes or until edges start to brown. Lift up edges with a knife until you can get a spatula underneath, then flip with spatula. Cook an additional 30 seconds or so. Set crêpes aside.

In the same skillet, melt butter over medium heat and add raspberries and sugar, leaving a few berries aside for garnishes. Cook and stir until berries break down and you have a nice syrup in the pan. Strain out seeds through a fine mesh sieve, if desired.

Spoon a line of ricotta mixture down the center of each crêpe, then roll up. Drizzle crêpes with raspberry sauce and top with additional berries.

NEXT INGREDIENT: HASHBROWNS