Trusted Contributor
Posts: 1,094
Registered: ‎03-09-2010

I think the July 2020 Recipe Game is off to a fantastic start with great recipes and choice of ingredients!!!




Honored Contributor
Posts: 9,208
Registered: ‎03-26-2010



Mix together......1 (8 oz) pkg cream cheese, softened

                          1 egg

                          1/2 cup sugar

                          Pinch of salt


Add to that, mix and set aside........1 cup CHOCOLATE CHIPS 



Next, in separate bowl (with pour spout is helpful), mix together.....


1 1/2 cups flour 

1 cup sugar 

1/4 cup COCOA

1/4 teaspoon salt

1 teaspoon baking soda

1 cup water

1/3 cup salad oil

1 teaspoon vanilla


Grease mini-muffin tins (to make 48).  Fill each one about 1/3 full with CHOCOLATE mixture.  Put 1 teaspoonful of cream cheese mixture on top.


Bake at 350 for 15-20 minutes.  






Honored Contributor
Posts: 9,208
Registered: ‎03-26-2010

🇺🇸  Update for July 4th Weekend.....


NEXT INGREDIENT ..... Anything with Red, White, or Blue item.....i.e....strawberries, raspberries, red Jello, ketchup...marshmallows, white frosting..blueberries, etc...special July 4th dish? 


(And, Almonds on top...😂...just kidding) 


Honored Contributor
Posts: 9,391
Registered: ‎03-09-2010

Screen Shot 2020-07-03 at 7.39.58 AM.png

I don't think a "recipe" is required for this, but it caught my eye and I thought I'd share.


Happy Inter-dependence Day!

We're all in this together - celebrate safely!


Next ingredient is almonds.

~ house cat ~
Honored Contributor
Posts: 9,208
Registered: ‎03-26-2010


[ Edited ]

house_cat....PERFECT!!!  Great idea for edible flag.  

Crunchy Turkey Casserole


2 cans cream of mushroom soup, undiluted

1/2 cup milk or chicken broth

4 cups cubed cooked turkey

2 celery rubs, thinly sliced

1 small onion, chopped

1 can (8 oz) sliced water chestnuts, drained and halved or 1 can

   diced water chestnuts, drained

1 tablespoon soy sauce

1 cup chow mein noodles

1/2 cup slivered ALMONDS


In large bowl, combine soup and milk.  Stir in the turkey, celery, onion, water chestnuts and soy sauce.  Transfer to a greased 2 or 3 quart baking dish.  Sprinkle with noodles and ALMONDS.

Bake, uncovered, at 350 for 30 minutes. Serve over rice.   


NEXT INGREDIENT ..... Anything red, white or blue for 4th or

                                     SOUR CREAM (white😄)


Honored Contributor
Posts: 9,956
Registered: ‎05-15-2016
YIELD: 9 SERVINGS Sugar Free Strawberry Fluff
strawberry fluff finished recipe

Easy and delicious whipped strawberry fluff that is a sugar free, low calorie dessert. This is great to enjoy when you are craving a sweet treat!

PREP TIME5 minutes
TOTAL TIME4 hours 5 minutes
  • 8 oz sugar free cool whip (1 normal sized container)
  • 0.3 oz sugar free strawberry jello mix (1 package)
  • 3/4 cup boiling water
  • 1 cup ice water
  1. Bring 3/4 cup of water to a boil. You can easily do this by microwaving the water for about 3 minutes, or until you see bubbles.
  2. Whisk in jello mix into the boiling water until powder is completely dissolved. Whisk for about 2 minutes.
  3. Add about 1 cup of ice to a measuring cup and then fill with water until it measure 1 cup. Add ice water to jello mixture and stir until ice is completely melted and mixture begins to thicken.
  4. Whisk cool whip into mixture until smooth and well combined
  5. Refrigerate fluff for about 10 minutes. Then spoon mixture into individual cups (I use 4 oz jelly mason jars) or into larger serving bowl.
  6. Refrigerate for about 4 hours until fluff is completely set.


Be sure to use regular jello mix, not the instant variety.

You can add 2 tablespoons of fat free reddi whip for an extra 5 calories!


Next Ingredient: PEPPERCORN 

Respected Contributor
Posts: 3,028
Registered: ‎09-30-2010

                               Mojo Marinade

          Featured Ingredient: PEPPERCORN

                           Makes about 3 cups

1/4 cup olive oil

1 and 1/2 cups orange juice

1/3 cup each lemon and lime juice

1/3 cup grapefruit juice

zest from the above citrus fruits

10 cloves pressed or minced garlic

2 - 3 tsps dried oregano

2 tsps kosher salt

1 tsp black peppercorns, coarsley ground

1 medium onion, chopped fine

1 Tbsp cilantro, chopped (optional)

1 Tbsp dried parsley, chopped


Mix the above thoroughly.  Marinate pork, chicken, fish or shrimp and then cook the desired meat, fish or shrimp according to your favorite recipe.


Capped tightly this mixture lasts at least a week in the refrigerator or it can be frozen.


Once you make this you won't go back to the bottled version.    aroc3435





Honored Contributor
Posts: 9,956
Registered: ‎05-15-2016
5 mins
18 mins
23 mins
Serves: Serves 4-6
  • About 1 lb (1 bunch) asparagus, small/medium thickness
  • 1 cup heavy whipping cream
  • 1 Tbsp Italian seasoning
  • Salt to taste
  • Fresh cracked black pepper to taste
  • ½ cup freshly grated Asiago cheese
  • 1 cup shredded mozzarella cheese
  1. Preheat the oven to 400 and lightly grease a 1.5-2 quart baking pan. (8x8 baking pan should work too.)
  2. Wash and dry the asparagus stalks. Trim off the white ends, if any. Place asparagus into the baking dish and spread them evenly.
  3. In a small mixing bowl, whisk together heavy cream, Italian seasoning, salt, pepper, and grated Asiago cheese.
  4. Pour heavy cream mixture all over the asparagus.
  5. Spread mozzarella cheese over the top.
  6. Bake for 18-20 minutes. (This is a good time for small to medium thickness of asparagus.)

Next Ingredient: MAYONNAISE 

Honored Contributor
Posts: 9,208
Registered: ‎03-26-2010

Taco Appetizer


In a pie dish or similar size shallow dish....layer:


1 can Frito Lay Bean Dip (found by chips in store usually) on bottom of dish.


Next mix together 3/4 cup sour cream and 1/4 cup MAYONNAISE.  Spread on top of bean dip.


Chop 3 or 4 green onions...add to above....then sprinkle/layer grated cheese, chopped green pepper and chopped tomatoes...approximately 1/2 to 1 cup each....nothing exact..."eyeball it".


Serve with any dipper type chip.






Esteemed Contributor
Posts: 6,482
Registered: ‎11-15-2011

Swedish Meatballs



  • 1 pound ground beef
  • 1/4 cup panko bread crumbs
  • 1 tablespoon parsley chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • ¼ cup onion finely chopped
  • ½ teaspoon Garlic Powder
  • ⅛ teaspoon Pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste


  1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Next ingredient:  Canned diced tomatoes