Friday, August 21, 2009

Baby Potato Kabobs

2 tsp olive oil
½ tsp coarse salt
4 6-inch fresh rosemary sprigs
½ tsp snipped fresh rosemary
1 lbs small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes

Inside-Out BaInsideout Cheeseburgers with Grilled Green Onion Mayo

4 servings

5 slices bacon, chopped
4 scallions, cleaned and trimmed
extra-virgin olive oil, for drizzling
1 1/3 lbs ground sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning (or coarse salt and black pepper)
1/2 lb extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or low-fat mayonnaise
1 teaspoon ground cumin
salt and pepper
4 crusty kaiser rolls, split
4 leaves crisp romaine lettuce

Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper
towel lined plate.
Brush scallions with a little oil and grill on hot grill pan 2 or 3
minutes on each side; remove from heat to cool.
To make the burgers, combine ground beef with Worcestershire and
steak seasoning or salt and pepper; divide meat into 4 equal parts.
Combine cheese crumbles and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of
Pile in cheese and bacon, then carefully form the burger around the
cheese and bacon filling; make sure the fillings are completely
covered with meat.
When all 4 patties are formed, drizzle burgers with oil and place on
hot grill pan.
Cook 2 minutes on each side over high heat, reduce heat to medium low
and cook burgers 7 or 8 minutes longer, turning occasionally.
Do not press down on burgers as they cook.
Transfer burgers to a plate and let them rest 5 minutes before
To make the green onion mayonnaise, chop cooled, grilled green onions
and add to a food processor.
Add mayonnaise and cumin to the food processor and pulse the onions
and mayonnaise.
Season with salt and pepper, to your taste.
Pile burgers on crusty buns and top with crisp lettuce leaves and a
slather of green onion mayonnaise.
As you bite into the burgers, you will find a smoky, cheesy surprise
at the center.

JoAnna Lund's Hawaiian Strawberry Pie

2 C sliced fresh strawberries
1 (9 oz) Keebler graham cracker piecrust
1 (4 serving) package Jell-O sugar-free strawberry gelatin
1 (4 serving) package Jell-O sugar free vanilla COOK and SERVE pudding mix
1 C (one 8 oz can) crushed pineapple, packed in fruit juice, drained and
1/4 C liquid reserved
1 1/4 C water
1 tub Cool Whip Free
1 t coconut extract
2 T flaked coconut

Layer strawberries in bottom of piecrust.
In a medium saucepan, combine dry gelatin, dry pudding mix, reserved
pineapple juice and water.
Cook over medium heat until mixture thickens and starts to boil, stirring
Spoon hot mixture over strawberries.
Refrigerate for 2 hours.
In a small bowl, combine pineapple, Cool Whip Free, and coconut extract.
Mix gently to combine.
Spread topping mixture over set strawberry filling.
Evenly sprinkle coconut over top.
Refrigerate at least 30 minutes.
Cut into 8 pieces.

Rocambole potatoes

1 lb waxy potatoes
1 clove garlic, chopped finely
1 1/2 T good olive oil
1/2 T balsamic vinegar
a half handful chopped rosemary and oregano
sea salt

Preheat oven to hot.

Wash the potatoes and cut into wedges on their long side (use whole
potatoes if very small). Partially boil them for about 5 minutes, then drain
them well.

Pour the olive oil into a baking pan. Tip in the potatoes and turn them in
the oil until they are well covered. Toss in the herbs and garlic and turn
again. Splash over the vinegar in a flamboyant fashion. Cook in a hot oven
until brown. Turn them a couple of times during cooking to ensure that they
are evenly browned and herb coated. At the last turning throw in some sea
salt to taste.


Another wonderful way to use fresh tomatoes !

1 unbaked deep-dish 9" pastry shell
3 medium tomatoes, cut into ¼" SLICES
10 Bacon strips, cooked and crumbled
1 1/2 C shredded Cheddar cheese
3/4 C real (not low fat or fat free) mayonnaise

Bake pastry shell according to package directions; cool.
Place tomatoes in the crust; sprinkle with the bacon.
In a bowl, combine cheese and mayonnaise.
Spoon over bacon in the center of the pie, leaving 1" around the edge of
the pie.
Bake at 350°F for 30-40 minutes or until golden brown.
Serves 3-4.

Strawberry Trifle

1 pkg. yellow cake mix
2 pkg. (16 oz.) frozen strawberries, defrosted
2 cups (3 oz. pkg.) prepared vanilla pudding
1 cup whipped cream, sweetened (La Crème or Cool Whip)
Fresh Strawberries, sliced (for garnish)

Make cake according to package directions. Bake cake in a rectangular 9" x 13" baking pan. Using half the cake, break it into pieces. Place the other cake half into the bottom of a large glass serving bowl. Layer strawberries, cake pieces and then pudding. Keep layering until all ingredients are used. Top with whipped cream and sliced fresh strawberries. Refrigerate at least 4 hours.

Simple Bruschetta with Tomato and Basil

fresh garden tomatoes (about 1 1/2 lbs), diced
2 cloves garlic, minced
extra virgin olive oil
balsamic vinegar
fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste

1 baguette
olive oil

In a bowl, mix together tomatoes, garlic, about a tablespoon of olive oil, about a teaspoon of balsamic vinegar, and a small handful of the fresh chopped basil. Taste and adjust with salt and pepper.
Slice the baguette to make 1/2 inch thick round slices. Warm a generous amount of olive oil in a skillet or fry pan. (I always use my big cast iron pan for PERFECT toast.) Toast bread slices for 5 minutes, or until the bread just begins to turn golden brown. Place toasted bread on a platter and top with the tomato/basil mixture.

Monday, August 17, 2009

World's Best Pasta Sauce

  • 1 pound sweet Italian sausage, sliced
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound sweet Italian sausage, sliced
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

  1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

  1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Coconut Poke Cake

Such a great cake! Rave reviews from everybody on this one. Make absolutely sure to use coconut CREAM, not coconut milk. It will be in the alcohol section. It also looks really pretty with some sliced, fresh strawberries on top. Enjoy!

"White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth."

  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut
  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Monkey Bread

This recipe has been rated 961 times with an average star rating of 4.8
  • (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Fabulous Pumpkin Bread

"This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once.

You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes."

Pumpkin Bread IV Recipe

This recipe has been rated 761 times with an average star rating of 4.8

READY IN 1 Hr 15 Min
Original recipe yield 3 - 9x5 inch loaves
  • 3 cups canned pumpkin puree
  • 1 1/2 cups vegetable oil
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
  • Variations
  • Add raisins, mini chocolate chips (the best), pecans, or walnuts.

Easy Crispy Cheese Twists

  • 1/2 cup Parmesan cheese
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 (17.5 ounce) package frozen puff pastry, thawed
  • 1 egg white
  1. Combine parmesan cheese, pepper and garlic powder. Unfold pastry sheets onto cutting board. Brush lightly with egg white; sprinkle each sheet with 1/4 of the cheese mixture. Lightly press into pastry, turn over; repeat. Cut each sheet into 12 (1-inch) strips; twist.
  2. Place on ungreased cookie sheet and bake in 350 degrees F (175 degrees C) oven for 15 minutes or until golden brown.

Easy Frozen Margaritas!

"Authentic margaritas call for lots of fresh lime juice - both expensive and time-consuming. I've found I can shortcut the process by using frozen limeade. And for a festive non-alcoholic drink, combine a 12-ounce can of limeade (thawed) with a 48-ounce bottle of sparkling water."
Easy Frozen Margaritas Recipe

Original recipe yield 8 6-ounce drinks
  • 2 quarts ice cubes
  • 1 (12 fluid ounce) can frozen limeade concentrate
  • 12 fluid ounces tequila (measure with empty limeade can)
  • 1/4 cup Cointreau
  • Garnish:
  • margarita or kosher salt for the rims
  • lime slices cut in half
Calories: 229
  1. Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
  2. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.
And you can change the flavor easily by adding any Pucker flavor to the drink. Strawberry, Watermelon or Island Blue are my favorites!

Emeril's Virgin Margaitas with Lime Salt

Yield: 2 quarts, approximately 8 servings

1/2 cup water
1/2 cup sugar
2 tablespoons plus 1 teaspoon lime zest
2 tablespoons lemon zest
1 1/2 cups fresh lime juice
1/2 cup fresh lemon juice
4 cups orange juice
1/4 cup agave syrup
2 tablespoons salt
Lime slices, for garnish

Combine the water and sugar in a small saucepan over medium heat and add 2 tablespoons of the lime zest and the lemon zest. Bring to a boil, stirring, until sugar dissolves. Remove from the heat and cool to room temperature.

Combine the cooled citrus syrup with the lime and lemon juices, orange juice, and agave syrup. Chill thoroughly.

Combine the remaining teaspoon of lime zest with the salt and mix well.

When ready to serve drinks, rub the rim of each glass with a piece of lime, then dip the rims into the salt. Serve the margaritas over ice or straight up, as desired, garnished with a lime slice.

Easy Virgin Margaritas

4 servings

1 (12-ounce) can frozen limeade
4 cups water
1/4 cup agave nectar (use O.J. if you don't have this)
11/2 cups ice
Kosher or sea salt, lime wedges (optional)

Combine first 4 ingredients in a container of an electric blender and blend until ice is crushed. Serve in glasses dipped in salt and garnish with lime wedges, if desired.

Peanut Butter Milkshakes

At last, a peanut butter milkshake that doesn't have a whole day's calories in it!

4 servings

2 cups skim milk
6 cups peanut butter ice cream (or Reese's Peanut Butter Cup)
3 tablespoons Hershey's chocolate syrup
Shaved chocolate (optional)

Combine first 3 ingredients in an electric blender. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. Pour drink into large glasses with a straw. Garnish with shaved chocolate, if desired.

Sunday, August 16, 2009

Tomatoes & Homemade Pesto Are A Match Made In Summer Eating Heaven

Please visit Farmgirl Fare's blog for these delicious recipes that really bring out the best of summer eating!

Homemade Pesto and Fresh Tomato Pizza is to die for!

Beyond Easy White Bean Pesto Dip / Spread from Farmgirl Fare

This recipe is from Farmgirl Fare - be sure to visit her lovely blog for more great recipes and photos. Make sure you click on the link for pita bread, it's the best explanation I've seen in a logn time for making it.

The consistency of this spread will vary depending on the type of beans you use, how well you drain them after rinsing, and the thickness of your pesto. I made one batch with Great Northern beans and a slightly thinner pesto and ended up with a dip rather than a spread. If it's too thick for your liking, simply thin it out with a little olive oil or water.

Cans of organic beans are a staple in my farmhouse pantry. They're readily available in natural foods stores and most supermarkets and can often be found for the bargain price of about a dollar apiece. Some places such as Whole Foods will even give you a case discount if you stock up and buy 12 cans at a time.

1 15-ounce can organic white beans, such as cannellini (white kidney beans), drained and rinsed
1/2 cup homemade or purchased basil pesto
1/2 cup finely grated Pecorino Romano or other hard Italian cheese
Salt to taste

Combine beans, pesto, and cheese in the bowl of a food processor and whiz until smooth. Salt to taste. Serve with pita chips (check out my easy recipes for homemade pita chips and pita bread, plus easy pita pizzas), crackers, raw veggies, or a spoon.

This spread improves with age, so try to make it a day ahead. Of course then you'll also have to try not to gobble it all up before serving time comes, but fortunately the recipe can easily be doubled.

Martha Stewart's Peach Blueberry Cobbler

I often hear people tell me Martha Stewart's recipes are too complicated for them... NOT TRUE... I highly encourage you to visit her web site and go through her recipes, you will find that most of them are very main stream, for the most part they don't use expensive or unusual ingredients. I think you will also find that many of her recipes will also become your favorites!
Click here to be taken to this recipe on her site. I'd suggest you bookmark her and visit often.

Serves 8 to 10 .

  • 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
  • 1 cup blueberries, (about 1/2 pint)
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated, peeled fresh ginger
  • Salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
  • 1 vanilla bean, halved lengthwise
  • 1 cup plus 2 tablespoons heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling

  1. Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
  2. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
  3. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
  4. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

Texas Steakhouse Hot Dogs

Topping: caramelized onions, mushrooms, blue cheese

This is from the food blog, Breakfast, Lunch, Dinner and Punch - please visit this delightful blog

Oh, the things you learn from other food bloggers! I never would have thought to boil then fry a hot dog!

You don't need to fire up a grill for these. Boil then fry the hot dogs, toast the buns slightly and you are all set. The more complicated toppings can be prepared in advance.

For more HOT DOG ideas, visit Bon Apetite -

Libby's Pumpkin Roll

Pumpkin Roll -
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • F
  • Fi Filling
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

  • Directions:
    oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

    COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

    BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

    cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

    Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

    Click here to see a video of it being made

    Monday, August 10, 2009

    Fried Green Tomatoes

    0 min | 5 min prep

    SERVES 4

    1. Beat egg in a small bowl. Mix together corn meal, bread crumbs, cayenne pepper and lemon pepper seasoning. Add grease to hot skillet. Dip tomatoes in egg, then in bread crumb mixture. Shake off excess, place in skillet and fry, adding more lemon pepper if desired @ 2 minutes per side.

    Caramelied Onion Dip

    • 1 tablespoon vegetable oil
    • 2 cups thinly sliced onion
    • 2 teaspoons chopped fresh sage leaves
    • 3/4 cup mayonnaise
    • 3/4 cup sour cream
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • Potato chips, for serving
    Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.

    Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

    Marquette Michigan Cheese Spread

    This recipe is adapted from a restaurant in Marquette, MI. I have to warn you though, it's extremely addicting!!

    5 min | 5 min prep

    SERVES 8

    1. Mix together in order til smooth.
    2. Refridgerate to harden.
    3. Serve with warm, soft breadsticks, Club crackers, or whatever you prefer (I like it best with Club crackers!).

    Super Easy Taco Salad Dinner

    SERVES 8 -10 (change servings and units)

    Brown ground beef, drain grease, adding taco seasoning and following directions on package. Chill. When ground beef is cold, place in a large bowl and add all remaining ingredients. Mix well and serve.

    Kittencal's Famous Caesar Salad Recipe

    I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best -------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596

    5 min | 5 min prep

    SERVES 4 -6


    1. In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
    2. Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
    3. Adjust seasonings to taste.
    4. Thin with buttermilk (or milk) for a thinner consistency if desired.
    5. Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
    6. Toss desired amount of dressing with Romaine lettuce and croutons.
    7. Sprinkle with more grated Parmesan cheese if desired.

    The Best Blue Cheese Salad Dressing

    My family's favorite blue cheese dressing--absolutely fabulous! It is even delicious made with fat-free sour cream, low-fat mayonnaise, and fat-free buttermilk. Great as a dip for vegetables or celery sticks served with buffalo chicken wings. This recipe came from a dear friend who graciously shared it many, many years ago.

    15 min | 15 min prep

    SERVES 28 , 7 cups (approximate)

    1. Mix all ingredients together, except blue cheese.
    2. Add blue cheese and mix to distribute evenly.
    3. (Mixture will be very thick).
    4. If you like, add a little more buttermilk.
    5. Pour into large container and store in refrigerator.
    6. It will keep indefinitely.

    Almost like Olive Garden Salad Dressing

    5 min | 5 min prep

    SERVES 15

    1. Mix all ingredients in a blender until well mixed.
    2. If this is a little to tart for your own personal tastes please add a little extra sugar.

    Sunday, August 9, 2009

    Fuzzy Navel Smoothie

    Super easy, about 300 calories for half a recipe!

    2 min | 2 min prep

    SERVES 2 -4

    1. Throw it all in the blender.
    2. Pour it into glasses and drink it up!

    Sweet Peach Tea

    Why serve plain iced tea when you can punch it up with healthy, natural flavors like ginger, mint,

    20 min | 20 min prep

    SERVES 8

    1. Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
    2. Place 4 cups of the ice in a pitcher, then pour in tea.
    3. Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.

    Peachy Pineapple Lemonade

    This punch recipe was found in the May 2007 Smoothies & Summer Drinks!

    5 min | 5 min prep

    SERVES 12 , 12 cups

    1. In a gallon pitcher combine peach nectar, pineapple juice & lemonade concentrate.
    2. Gently stir in carbonated ginger ale & sparkling water, then immediately serve over crushed ice.