Recipes to Enjoy this July!

July is Blueberry Month

Of more than 50 plant foods tested by the U.S. Department of Agriculture, blueberries scored among the highest in antioxidant power. Research suggests eating blueberries and other high-antioxidant fruits and vegetables may retard the oxidative damage to tissues associated with aging.

Celebrate this Independence Day with a Red, White and Blueberry Trifle on your picnic table! Juicy berries and delicate angel food cake mingle in this impressive and patriotic summer dessert.
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and pie filling
2 cups thawed frozen whipped topping, divided
1 prepared angel food cake (13 oz)
1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed

Cut cake into 1-in. cubes using a bread Knife; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup of the strawberries and 1/2 cup of the blueberries for garnish. In mixing bowl, combine remaining fresh and frozen strawberries; mix well. Juice lemon to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping. To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the Small Spreader to create a flat surface. To garnish,pipe whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until ready to serve. Yield: 16 servings

Cook’s Tip: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

Stars and Stripes Dessert Pizza

2 packages (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 lemon
1 pound strawberries, hulled and sliced (about 3 cups)
2 bananas, sliced
36 blueberries (about 1/3 cup)
1 container (8 ounces) frozen whipped topping, thawed

Cook’s Tip: Dessert can be assembled and refrigerated up to 4 hours before serving.
Preheat oven to 350°F. Unroll 1 package of crescent roll dough; do not separate. Arrange longest sides of dough across width of a rectangle stone or bar pan.. Repeat with remaining package of dough. Sprinkle with flour. Using a baker’s roller, roll dough to seal seams. Trim edges ½ inch from edge of stone with a pizza cutter. Bake 12-15 minutes or until light golden brown. Remove to cooling rack; cool completely.
In a bowl, combine cream cheese and powdered sugar. Zest lemon to measure 1 tsp zest. Juice lemon to measure 1 tsp. Juice. Add zest and juice to cream cheese mixture; mix until smooth. Spread cream cheese mixture evenly over crust.
Hull strawberries. Slice strawberries and bananas with an egg slicer. Brush banana slices lightly with additional lemon juice.
To assemble pizza, attach closed star tip to a decorator; fill with whipped topping. Pipe stars to create a 5-inch square in upper left corner; place blueberries in even rows between stars. Attach open star tip to decorator. To make stripes, alternate 5 rows of strawberry slices with 4 rows of whipped topping. Arrange banana slices over whipped topping. Refrigerate 30 minutes. Cut into rectangle; serve.

Yield: 16 servings

The weather is hot, and that means “it’s time for an ice cream treats! ”

1: Line the bottom and sides of Prep Bowls with plastic wrap, allowing excess plastic wrap to extend over rim. Scoop your favorite ice cream, sherbet or frozen yogurt into Prep Bowl, pressing to form an even layer and leaving a 1/2 – inch space at the top. Press a three-inch cookie onto ice cream. Freeze until ice cream is hardened. To unmold, invert Prep Bowl onto serving plate and remove bowl and plastic wrap. Drizzle ice cream with your favorite ice cream topping.

2. ice cream cake
Bake a brownie mix in the torte pans. 350 for 10 minutes or until. Let cool.

vanilla ice cream (softened a little) with Ice cream scoop
Crushed oreo cookies using flat side of meat tenderizer in ziplock bag
Sliced Strawberries with egg slicer plus and then dice them with the food chopper
Mixed it all together in a stainless bowl / the ice cream cooled a little more because of the stainless bowl
Spread into the cooled brownie tortes
Drizzled carmel sauce and choco syrup.
(optional)You can also melt hot fudge syrup in the microcooker and add that themselves when serving so it doesnt’ melt the cake.

3. Orange Cream Delights:

In the Family Size Quick Stir Pitcher place:
1 can (6 oz.) frozen orange juice concentrate
2 1/4 cup milk
2 large scoops vanilla ice cream

Plunge until concentrate is dissolved and drink is thick and frothy.
Pour into glasses and serve. Garnish with fun straws and/or slices of
oranges on the edge of glass.

4. Ice Cream Nachos (bar pan, rectangular stone, or round stone)
Make Cinnamon Chips.
Brush flour tortillas with water using pastry brush.
Sprinkle generously with cinnamon/sugar mixture – Flour Sugar Shaker.
Cut into triangles using Pizza Cutter.
Place on stone and bake @ 400 until lightly browned.

Place cooled Cinnamon Chips all over Large Square Simple Additions Platter.
Using Ice Cream dipper, scoop ice cream all over on top.
** Ice cream can be “pre-scooped” and frozen. Try setting on Chillzanne egg tray.**
Using Egg Slicer Plus, garnish with sliced strawberries & sliced bananas.
Chop nuts with Food Chopper, sprinkle on top.
Drizzle Caramel and Chocolate sauce on top.
** Use V-Shaped Cutter and/or baggie w/Twix-it! Clip
Place dollops of whipped cream all over “nachos’ using Easy Accent Decorator.
Grate chocolate bar over entire platter using Cheese Grater!

5. Smoothies;
Peach: per individual glass
4 scoops peach fat free sherbet
1/2 teaspoon double strength vanilla
1/4 cup milk
3-4 slices frozen peach (defrosted)
blend to consistency desired-place in goblet, enjoy!

Just cool and refreshing….
Melon Salad with Orange-Lime Dressing
2 limes
1/4 cup frozen orange juice concentrate
1/4 teaspoon Double-Strength Vanilla (if you are not sing double stength-then double the amount recipes call for)
1 cantaloupe
1 honeydew melon
2 cups seedless red grapes
Directions: Zest limes to measure 2 teaspoons zest. Juice limes to measure 6 tablespoons juice. Combine lime zest, lime juice, orange juice concentrate and vanilla in mixing bowl which will be the dressing; set aside.
On a cutting board, cut melons into cubes using a knife or scoop melon balls using a scoop; place in large serving bowl. Add grapes. Pour dressing over fruit and toss gently.
Yield: 8 servings

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