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Thursday, June 30, 2011

♥ Berry Cheesecake Pie ♥

Ingredients:
* 8 sheets phyllo dough (14 inches x 9 inches)
* 6 tablespoons butter, melted
* 2 packages (8 ounces each) cream cheese, softened
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs, lightly beaten
* 2 cups fresh or frozen blueberries
* 1/2 cup strawberry jelly
* 1 cup whipped topping
* Sliced fresh strawberries and additional blueberries, optional


Directions:
* Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
* Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
* For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
* Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
* In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

Yield: 6-8 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.


~~Taste of Home August/September 2008~~

Tuesday, June 28, 2011

♥ Star-Spangled Fruit Tart ♥

Ingredients:
* 1 tube (18 ounces) refrigerated sugar cookie dough, softened
* 1 package (8 ounces) cream cheese, softened
* 1/4 cup sugar
* 1/2 teaspoon almond extract
* 1 cup fresh blueberries
* 1 cup fresh raspberries
* 1 cup halved fresh strawberries


Directions:
* Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
* In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.

Yield: 16 servings.


Nutrition Facts: 1 slice equals 213 calories, 12 g fat (5 g saturated fat), 25 mg cholesterol, 177 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.


~~Taste of Home June/July 2008~~

Sunday, June 26, 2011

♥ Lemon Chiffon Blueberry Dessert ♥

This would be lovely for the 4th of July with blueberries and raspberries mixed.

Ingredients:
* 1-1/2 cups graham cracker crumbs (about 24 squares)
* 1-1/3 cups sugar, divided
* 1/2 cup butter, melted
* 1-1/2 cups fresh blueberries, divided
* 1 package (3 ounces) lemon gelatin
* 1 cup boiling water
* 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
* 1 teaspoon vanilla extract
* 1 carton (16 ounces) frozen whipped topping, thawed

Directions:
* In a small bowl, combine the cracker crumbs, 1/3 cup sugar and butter. Set aside 2 tablespoons for topping. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Sprinkle with 1 cup blueberries.
* In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Cover and refrigerate for 3 hours or until set. Refrigerate leftovers. (This would be lovely with blueberries and raspberries mixed.)

Yield: 12-15 servings.


Nutrition Facts: 1 piece equals 344 calories, 19 g fat (14 g saturated fat), 39 mg cholesterol, 187 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.


~~Taste of Home's Holiday & Celebrations Cookbook Annual 2004~~

Friday, June 24, 2011

♥ Heavenly Blueberry Tart ♥

Ingredients:
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 1/8 teaspoon salt
* 1/2 cup cold butter
* 1 tablespoon vinegar

FILLING:
* 2 pints fresh blueberries, divided
* 2/3 cup sugar
* 2 tablespoons all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg

Directions:
* In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom.
* For filling, place 1 pint of blueberries over crust. Combine the sugar, flour, cinnamon and nutmeg; sprinkle over blueberries. Place tart pan on a baking sheet.
* Bake at 400° for 55-60 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange and press remaining berries in a single layer over top. Cool on a wire rack. Store in the refrigerator.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 283 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 154 mg sodium, 44 g carbohydrate, 2 g fiber, 2 g protein.


~~Country Woman July/August 1996~~

Wednesday, June 22, 2011

♥ Black Bean Bow Tie Salad ♥

Even people who don't like beans compliment me on this delicious salad!

Ingredients:
* 8 ounces uncooked bow tie pasta
* 2/3 cup reduced-sodium chicken broth or vegetable broth
* 3 garlic cloves, sliced
* 1 can (15 ounces) black beans, rinsed and drained, divided
* 1/2 cup fresh cilantro
* 3 tablespoons lime juice
* 2 tablespoons olive oil
* 1 tablespoon tomato paste
* 1-1/2 teaspoons dried oregano
* 3/4 teaspoon salt
* 1 medium zucchini, cut in half lengthwise and sliced
* 1 medium sweet red pepper, chopped
* 1 medium green pepper, chopped
* 1/3 cup chopped red onion

Directions:
* Cook pasta according to package directions. Rinse with cold water and drain; set aside. In a small saucepan, bring broth and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until garlic is tender. Cool slightly.
* Transfer to a food processor, add 1/4 cup black beans, cilantro, lime juice, oil, tomato paste, oregano and salt; cover and process until smooth.
* Transfer to a large serving bowl. Stir in the pasta, zucchini, peppers, onion and remaining beans; toss gently to coat. Refrigerate until serving.

Yield: 10 servings.

Nutritional Analysis: One serving (1 cup) equals 159 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 352 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

~~Light & Tasty April/May 2003~~

Monday, June 20, 2011

♥ Raspberry Butter ♥

Ingredients:
* 1/2 cup butter, softenened
* 1/3 cup fresh or frozen unsweetened raspberries
* 2 tablespoons confectioners' sugar
* Dash lemon juice

Directions:
* In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.

Yield: about 1/2 cup.

Nutrition Facts: 1 serving (2 tablespoons) equals 220 calories, 23 g fat (14 g saturated fat), 61 mg cholesterol, 231 mg sodium, 5 g carbohydrate, 1 g fiber, trace protein.

~~Country Woman May/June 1996~~

Saturday, June 18, 2011

♥ Lemon Bars ♥

Ingredients:
* 1 cup all-purpose flour
* 1/2 cup butter, softened
* 1/4 cup confectioners' sugar

FILLING:
* 2 eggs
* 1 cup sugar
* 2 tablespoons all-purpose flour
* 1/2 teaspoon baking powder
* 2 tablespoons lemon juice
* 1 teaspoon grated lemon peel
* Additional confectioners' sugar

Directions:
* In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.
* For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and peel; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Yield: 9 servings.

Nutrition Facts: 1 serving (1 each) equals 263 calories, 11 g fat (7 g saturated fat), 74 mg cholesterol, 140 mg sodium, 38 g carbohydrate, trace fiber, 3 g protein.

~~Reminisce May/June 1996~~

Thursday, June 16, 2011

♥ Blueberry Kuchen ♥

Ingredients:
* 1-1/2 cups all-purpose flour
* 3/4 cup sugar
* 2 teaspoons baking powder
* 1-1/2 teaspoons grated lemon peel
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2/3 cup milk
* 1/4 cup butter, melted
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 cups fresh or frozen blueberries

TOPPING:
* 3/4 cup sugar
* 1/2 cup all-purpose flour
* 1/4 cup butter, melted

Directions:
* In a bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
* Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.

Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 269 calories, 9 g fat (5 g saturated fat), 40 mg cholesterol, 206 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.

~~Quick Cooking May/June 1998~~

Tuesday, June 14, 2011

♥ Raspberry Napoleons ♥

Ingredients:
* 1 can (8 oz) refrigerated crescent dinner rolls
* 1/3 cup chocolate pudding
* 2 cups fresh raspberries
* Whipped cream and chocolate curls

Directions:
* Separate dough into 8 triangles. Cut each triangle in half into 2 triangles. Place on ungreased cookie sheet. Bake at 375°F 8 to 10 minutes or until golden brown. Remove to cooling rack. Cool completely.
* Spread half of the pudding over eight triangles; top with half of the raspberries. Repeat layers. Garnish with whipped cream and chocolate curls.

Yield: 8 servings.


1 Serving: Calories 160 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3.5g); Cholesterol 0mg; Sodium 260mg; Potassium 75mg; Total Carbohydrate 20g (Dietary Fiber 2g) % Daily Value: Vitamin A 0%; Vitamin C 6%; Iron 4%; Vitamin D 0%

~~Raspberry Napoleons Provided by Pillsbury® Crescents~~

Sunday, June 12, 2011

♥ Raspberry Delights ♥

Ingredients:
* 1 cup butter, softened
* 1 cup sugar
* 2 egg yolks
* 2 cups all-purpose flour
* 1 cup coarsely ground pecans
* 1 cup raspberry jam

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans.
* Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam.
* Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.

Yield: 3 dozen.


Nutrition Facts: 1 serving (1 each) equals 131 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 52 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

~~Best of Country Cookies~~

Friday, June 10, 2011

♥ Salmon Tartlets ♥

Ingredients:
* 1/2 cup butter, softened
* 1 package (3 ounces) cream cheese, softened
* 1 cup all-purpose flour

FILLING:
* 2 eggs
* 1/2 cup milk
* 1 tablespoon butter, melted
* 1 teaspoon lemon juice
* 1/2 cup dry bread crumbs
* 1-1/2 teaspoons dried parsley flakes
* 1/2 teaspoon rubbed sage
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 can (14-3/4 ounces) salmon, drained and bones removed
* 1 green onion, sliced

Directions:
* In a bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups.
* In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells.
* Bake at 350° for 30-35 minutes or until browned.

Yield: 2 dozen.


Nutrition Facts: 1 serving (2 each) equals 229 calories, 15 g fat (8 g saturated fat), 83 mg cholesterol, 448 mg sodium, 12 g carbohydrate, trace fiber, 11 g protein.

~~Taste of Home April/May 1999~~

Thursday, June 9, 2011

♥ Tea Wreath Tutorial ♥


I was looking on flickr and stumbled across this picture! And YES!! there is a link to the tutorial on how to make this tea wreath. I just had to share it!! It's on Kojo Designs blog. (click HERE for the link.) Wouldn't this look great in your kitchen?

Wednesday, June 8, 2011

♥ Blueberry Tea Bread ♥

Ingredients:
* 2 cups all-purpose flour
* 1 cup sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 1-1/2 cups fresh or frozen blueberries
* 1 teaspoon grated orange peel
* 2 eggs
* 1 cup milk
* 3 tablespoons vegetable oil
* Whipped cream cheese, optional

Directions:
* In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl, beat eggs; add milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese if desired.

Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 154 calories, 4 g fat (1 g saturated fat), 29 mg cholesterol, 128 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

~~Taste of Home August/September 1997~~

Monday, June 6, 2011

♥ Honey Cream Scones ♥

Ingredients:
* 2-1/4 cups all-purpose flour
* 1/4 cup cornmeal
* 1 Tbsp. baking powder
* 1-1/2 tsp. finely shredded lemon or lime peel
* 1/2 tsp. salt
* 1/2 tsp. snipped fresh thyme
* 1/3 cup butter (no substitutes)
* 2 eggs, lightly beaten
* 3/4 cup whipping cream
* 1/3 cup honey
* Honey
* Edible flowers or sprigs of fresh thyme (optional)

Directions:
1. In a large bowl, combine flour, cornmeal, baking powder, lemon peel, 1/2 teaspoon thyme and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set mixture aside.

2. In a medium bowl, combine eggs, the 3/4 cup whipping cream and the 1/3 cup honey. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. (Dough will be very sticky.)

3. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 6 to 8 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 8-inch circle about 1 inch thick. Cut into 12 wedges. Place dough wedges 2 inches apart on a large ungreased baking sheet. Brush wedges with additional whipping cream.

4. Bake in a 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove scones from baking sheet to a serving plate. Drizzle a little additional honey over each wedge before serving. If you like, garnish with thyme leaves. Serve warm.

Makes 12 scones.

Saturday, June 4, 2011

♥ Chicken Salad Puffs ♥

Ingredients:
CREAM PUFFS:
* 1/2 cup water
* 1/4 cup butter, cubed
* Dash salt
* 1/2 cup all-purpose flour
* 2 eggs

FILLING:
* 2 cups diced cooked chicken
* 3/4 cup chopped celery
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/3 cup mayonnaise
* 1 tablespoon lemon juice
* 1 teaspoon grated onion
* 1/4 teaspoon Worcestershire sauce
* 1/8 teaspoon pepper
* Salt to taste

Directions:
* In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
* Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown.
* Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
* For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Yield: 6 servings.


Nutrition Facts: 1 serving (1 each) equals 323 calories, 24 g fat (8 g saturated fat), 137 mg cholesterol, 338 mg sodium, 10 g carbohydrate, 1 g fiber, 17 g protein.

~~Taste of Home August/September 1994~~

Thursday, June 2, 2011

♥ Cheese-Filled Shortbread Tartlets ♥

Ingredients:
* 1 package (8 ounces) cream cheese, softened
* 1 cup sweetened condensed milk
* 1/3 cup lemon juice
* 1 teaspoon vanilla extract
* 1 cup butter, softened
* 1-1/2 cups all-purpose flour
* 1/2 cup confectioners' sugar
* 1 tablespoon cornstarch
* Fresh raspberries and mint sprigs, optional

Directions:
* In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.
* In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork.
* Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.
* Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired.

Yield: 3 dozen.

Nutrition Facts: 1 tartlet equals 121 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 65 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2004~~