2 cups milk
2 cups frozen strawberries, slightly thawed
1 teaspoon fine granulated sugar OR sweetener
5 ice cubes
combine all ingredients in a blender until frothy.
3 servings
NON-ALCOHOLIC STRAWBERRY DAQUIRI
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Monthly Archives: April 2011
LIQUID SMOKE BOURBON CHICKEN
2 pounds boneless chicken breast
1 cup jim beam bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
1/2 teaspoon hickory liquid smoke
2 teaspoons worcestershire sauce
1/4 cup white vinegar
1 tablespoon freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper, to taste
combine all ingredients except chicken. brush chicken with a thin coating of glaze and place on grill.
continue to baste while turning chicken.
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RAINBOW QUICHE
pastry for single crust pie (9″)*
1 1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 EACH small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 oz) shredded mexican cheese blend
6 eggs
1 3/4 cups 2% milk
1/2 teaspoon salt
line a 9″ deep-dish pie plate with pastry; trim and flute edges. in a large skillet, saute the broccoli, onion, mushrooms and peppers in butter until tender. stir in spinach. spoon into prepared crust; sprinkle with cheese. in a large bowl, whisk
the eggs, milk and salt; pour over cheese.
bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. let stand for 10 minutes before cutting.
8 servings
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RICE PILAF
1 (14 oz) can chicken broth
1 (8 oz) can mushrooms
1 cup long-grain rice
1 tablespoon dried minced chives OR minced onions
1 tablespoon dry minced parsley
1/4 teaspoon pepper
1/2 teaspoon salt
pour chicken broth into a 4 cup measuring pitcher. drain the liquid from the mushrooms in the broth. add only enough water to give you exactly 2 2/3 cups. place liquid in 2 quart saucepan and bring to boil. add rice and everything else, including mushrooms. cover pan. turn heat to low. let simmer about 25 minutes. stir often. remove from heat and stir briefly. cover and let stand off heat 10 minutes, or until liquid is absorbed by rice.
6 servings
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CHOCOLATE MOUSSE PIE
1 (7 oz) milk chocolate candy bar with almonds
16 large marshmallows OR 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked OR graham cracker OR chocolate crumb crust (8″ OR 9″)
place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. cool. fold in whipped cream; pour into crust. refrigerate for at least 3 hours.
6-8 servings
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BRUSCHETTA CHICKEN
1/2 cup flour
1/2 cup egg substitute
4 boneless, skinless chicken breast halves (4 oz each)
1/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
place flour and eggs in separate shallow bowls. dip chicken in flour, then in eggs; place in a greased 13″x9″ baking dish. combine the parmesan cheese, bread crumbs and butter; sprinkle over chicken.
loosely cover baking dish with foil. bake at 375° for 20 minutes. uncover; bake 5-10 minutes longer or until a meat thermometer reads170°.
meanwhile, in a small bowl, combine the remaining ingredients. spoon over the chicken. return to the oven for 3-5 minutes or until tomato mixture is heated through.
4 servings
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REINDEER FOOD
6 cups rice chex OR chocolate chex cereal
1 (12 oz) bag white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature unwrapped)
line a cookie sheet with foil or waxed paper. place cereal in a large bowl.
in a microwave-safe bowl, microwave baking chips, uncovered, on HIGH about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. stir in half the crushed peppermint candy.
pour over cereal; toss to evenly coat. spread mixture in a single layer on the cookie sheet. immediately sprinkle with remaining candy. let Iii stand until set, about 20 minutes. gently break up coated cereal. store in an airtight container.
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APPLE MUFFINS
1/2 cup brown sugar, firmly packed
6 tablespoons flour
1/4 cup unsalted butter
1 teaspoon cinnamon
1 1/2 cups brown sugar, firmly packed
2/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water
2 teaspoons apple cider vinegar
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled apples, diced into 1/2″ chunks
preheat oven to 325°. butter and flour or line a 15 cup muffin tin with paper cups.
to make the topping: combine first four ingredients in a bowl. mix with fingers until crumbly. set aside.
for the muffins: beat the 1 1/2 cups brown sugar, oil, eggs and vanilla in a large bowl. combine the water and vinegar. sift together flour, soda and salt and blend into the oil mixture alternately with the water. add the diced apples and mix just until combined. spoon into muffin pan and sprinkle with topping. bake 30 minutes until golden brown and top springs back when lightly touched.
makes 15 muffins
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CRANBERRY SPARERIBS
4 pounds spareribs
1 (16 oz) can whole-berry cranberry sauce
1 (10 oz) can beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar
cut ribs into serving-size pieces; place in a dutch oven or large kettle. cover with water; bring to a boil. reduce heat; cover and simmer 45 minutes. meanwhile, in a medium saucepan, combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon. bring to a boil. reduce heat; simmer for 10-15 minutes or until thickened, stirring occasionally. remove from heat; stir in vinegar. drain ribs; place with meat side up in a greased 13″x9″x2″ baking dish. pour 2 1/2 cups of sauce over ribs. cover and bake at 400° for 20 minutes. uncover and bake 15-20 minutes or until meat is tender, basting every 5 minutes with remaining sauce.
6 servings
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QUICK ‘N EASY PIZZA SAUCE
1/2 cup fresh minced onion
2 cloves garlic, minced
1/2 tablespoon oil
1 (8 oz) can tomato sauce
1 tablespoon EACH: fresh chopped parsley and water
1 teaspoon basil
1/2 teaspoon EACH: oregano, marjoram and sugar
1/8 teaspoon pepper
in a medium saucepan, saute onions and garlic in hot oil. add remaining ingredients; stir well to combine all seasonings. cover, simmer for 20 minutes.
makes 1 1/2 cups