3 cans (8 ounces each) jellied cranberry sauce
2 cans (12 ounces each) lemonade concentrate
1 can (12 ounces) frozen cranberry-apple juice concentrate
4 cups water
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
12 cups lemon-lime soda, chilled
In a large bowl, combine the cranberry sauce, concentrates, water, cinnamon and allspice. Cover and freeze for 8 hours or overnight.
Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda. Yield: 24 servings (1 cup each).
Wednesday, October 21, 2009
Tuesday, October 20, 2009
Fruit Gobbler
Bosc pear (head)
Melon (body)
Cheese (beak and tail feathers)
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Bamboo skewers
Toothpicks
Instructions
Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.
Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpick
Melon (body)
Cheese (beak and tail feathers)
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Bamboo skewers
Toothpicks
Instructions
Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.
Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpick
Tuesday, October 6, 2009
Yogurt-Zucchini Bread with Walnuts
1 cup(s) walnut halves, 4 ounces
2 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) plus 2 tablespoons sugar
2 large eggs
1/2 cup(s) vegetable oil
1/2 cup(s) fat-free plain Greek yogurt
1 cup(s) coarsely grated zucchini, from about 1 medium zucchini
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
2 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) plus 2 tablespoons sugar
2 large eggs
1/2 cup(s) vegetable oil
1/2 cup(s) fat-free plain Greek yogurt
1 cup(s) coarsely grated zucchini, from about 1 medium zucchini
Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
In a large bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Monday, October 5, 2009
Raspberry Cheese spread
I am a sucker for raspberry anything and this is a new twist.
4 ounces cream cheese, softened
1 cup mayonnaise
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
3 green onions, finely chopped
1 cup chopped pecans
1/4 cup seedless raspberry preserves
Assorted crackers
In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.
Invert onto a serving plate; spread with preserves. Serve with crackers.
Yield: about 3-1/2 cups.
4 ounces cream cheese, softened
1 cup mayonnaise
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
3 green onions, finely chopped
1 cup chopped pecans
1/4 cup seedless raspberry preserves
Assorted crackers
In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.
Invert onto a serving plate; spread with preserves. Serve with crackers.
Yield: about 3-1/2 cups.
Asian Green Beans
I am starting to pull together my Thanksgiving Menu since I am having a big crowd come. Here is one recipe I thought I would try.
1 package (16 ounces) frozen cut green beans
1-1/2 teaspoons cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons chopped onion
1/4 to 1/2 teaspoon ground ginger
1-1/2 teaspoons canola oil
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sliced water chestnuts
1-1/2 teaspoons sesame seeds, toasted
Cook green beans according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large skillet, saute onion and ginger in oil until tender. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Drain beans; add the beans, mushrooms and water chestnuts to skillet. Stir to coat. Just before serving, sprinkle with sesame seeds.
Yield: 4 servings.
Sesame Green Bean Salad
1 pound fresh green beans, trimmed
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon sugar
1 teaspoon cider vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons sesame seeds, toasted
Place the beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.
In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature.
Yield: 5 servings.
1 package (16 ounces) frozen cut green beans
1-1/2 teaspoons cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons chopped onion
1/4 to 1/2 teaspoon ground ginger
1-1/2 teaspoons canola oil
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sliced water chestnuts
1-1/2 teaspoons sesame seeds, toasted
Cook green beans according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large skillet, saute onion and ginger in oil until tender. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Drain beans; add the beans, mushrooms and water chestnuts to skillet. Stir to coat. Just before serving, sprinkle with sesame seeds.
Yield: 4 servings.
Sesame Green Bean Salad
1 pound fresh green beans, trimmed
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon sugar
1 teaspoon cider vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
2 teaspoons sesame seeds, toasted
Place the beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl.
In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature.
Yield: 5 servings.
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