Saturday

Broccoli Summer Salad

A fresh and healthy salad that's takes five minutes to make and is the perfect accompaniment to a summer barbecue.




Ingredients

1 bunch broccoli
1 small can mandarin oranges
1 small red onion, julienned
1/2 cup golden raisins
1/2 cup walnuts
1/2 cup coleslaw salad dressing

Directions

Remove stems from broccoli and place florets in a large mixing bowl. Add remaining ingredients and toss until ingredients are completely coated with dressing. Let sit for about 10 minutes before serving.

Posted in Appetizer Recipes

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Friday

Seafood Soup

If you're a seafood lover, you can add more types of fish to this soup like calamari, monkfish or clams. Serve with a french baguette and white wine.


Ingredients

2 lbs. mussels
2 lbs. shrimp
1 lb. scallops
5 cups water
1 cup white wine
1 small can of diced tomatoes
1 package knorr vegetable soup mix
3 green onions
3 tbsp. olive oil
2 tsp. sea salt
1/2 tsp. garlic powder
1 tsp. black pepper
fresh parsley to garnish

Directions

In a large soup pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 30-40 minutes. Pour in soup bowls, garnish with fresh parsley and serve with a slice of baguette.

Posted in Dinner Recipes

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Thursday

Raspberry Torte

You can substitute the raspberries in this recipe with strawberries or blueberries. For a great summer dessert, use a wild berry mix.


Ingredients

2 cups fresh raspberries
1/2 cup sugar
1/2 cup softened butter
1 cup flour
2 eggs
1 tsp. baking powder
1 tsp. milk
1/4 cup confectioner's sugar

Directions

Preheat oven to 350° and butter a 9-inch cake pan.

Using an electric beater, mix butter and sugar until well blended. Add flour, baking powder and eggs; blend thoroughly. Pour batter in buttered pan and evenly sprinkle raspberries on top. Bake for approximately 1 hour and until cake pulls away from sides of pan. Let cool for 20 minutes.

Turn torte out onto cake plate (raspberries side up). Combine confectioners sugar with milk and drizzle over raspberries.

Posted in Dessert Recipes

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Carrot Cake Cappuccino

If you like carrot cake, you'll love carrot cake cappuccino. Sounds different I know, but this is a delicious alternative to coffee or tea. The kids can feel grown up and have some too, no caffeine!



Ingredients

5 fresh carrots
1 cup milk
3 tbsp. heavy cream
3 tbsp. sugar
1/2 tsp. cinnamon
1/8 tsp. all spice
1/4 tsp. nutmeg
1 tsp. vanilla extract
whipped cream (optional)

Directions

Over medium-high heat, boil carrots until soft. Strain and mash carrots until very smooth. Return carrots to pot and add remaining ingredients, stirring constantly over heat for 5 minutes. Pour in coffee cups, add a dollop of whipped cream and a sprinkle of cinnamon and sugar on top.

Posted in Drink Recipes

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Taco Taters

Kids enjoy making these tater treats just as much as eating them. Great for a healthy lunch or dinner!



Ingredients

5 large potatoes
1 pound ground beef
1 package of your favorite taco mix powder
1/2 cup green onions
2 tablespoons tomato paste
4 tbsp. water

Garnish

1/2 cup thinly sliced lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup coarsely chopped tomato
1/4 cup sliced ripe olives
1 1/2 cups sour cream

Directions

Bake potatoes at 425º until tender when pierced with a fork. Fry ground beef and drain fat. Stir in taco powder, onions, tomato paste and water. Cook for 5 minutes.

To Serve, split potatoes and spoon beef mixture on top. Garnish with sour cream, lettuce, cheese, tomatoes and olives.

Posted in Kid's Meals

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Wednesday

Homemade Cheese Bread

You don't need a breadmaker to make this delectable cheese bread. It only takes about 10 minutes to prepare and while the dough rises, you can get some things done around the house!

Serve as an appetizer with assorted Buttersand fresh grapes. This recipe makes two small loaves.


Ingredients

4 cups all-purpose flour
2 cups old cheddar cheese, grated
1 1/2 packages of instant yeast
1 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar

Directions

Butter a non-stick bakeware loaf pan and set aside. In a large mixing bowl; dissolve yeast, sugar and salt in warm water. Let sit until liquid starts to form a foam. In the meantime, you can grate the cheddar.

Add flour to liquid and stir with a fork until dough becomes sticky. Add grated cheddar and start kneading with hands. Knead until dough is smooth to the touch. Form in a long oval shape and place inside loaf pan. Work dough into the corners of the pan.

Spread butter over top of dough and sprinkle with more cheddar. Cover entire loaf pan with a dish towel and place near a warm area. Allow about an hour for the dough to rise.

Heat oven to 375º and cook for approximately 45 minutes to one hour. Once the cheddar is a dark golden brown, it's ready!

Let cheese bread cool completely before cutting and serve on a decorative Bamboo Platter
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Sunday

White Asparagus With Proscuitto and Cucumber

Instead of the traditional melon and proscuitto, try white asparagus and cucumber. If you buy fresh asparagus, blanch for 30 seconds and drop into ice water to stop cooking process. Do not overcook. You want the asparagus be crispy, not soft.


Ingredients

White Asparagus Spears
Italian cured proscuitto, thinly sliced
Cucumber, thinly sliced
Extra Virgin Olive Oil
Balsamic Vinegar
White pepper

Directions Per Serving

Arrange a few slices of fresh cucumber on a serving plate. Season six blanched asparagus spears with white pepper. Wrap one slice of proscuitto around each spear, place on cucumber slices and drizzle with olive oil and balsamic vinegar.

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