Author Archives: Yumolicious

FROZEN LEMON-BERRY MARGARITAS

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4 lime wedges
2 tbs coarse sugar
2/3 cup thawed lemonade concentrate
1 cup frozen unsweetened raspberries
2 cups ice cubes
2 (10 oz) pkgs frozen sweetened sliced strawberries, thawed
1/2 cup frozen blueberries
1 tbs sugar
1/2 cup tequila, optional

using lime wedges, moisten the rims of four margarita or cocktail glasses.. set aside limes for garnish. sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. set aside. discard remaining sugar on plate.

in a blender, combine the lemonade concentrate and raspberries; cover and process until blended. press mixture through a fine sieve; discard seeds. return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila, if desired. cover and process until smooth.

pour into prepared glasses. garnish with reserved limes.

4 servings

DULCE DE LECHE CHEESECAKE

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1 3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tbs sugar
1/2 tsp ground cinnamon
6 tbs butter, melted

FILLING:

3 (8 oz) pkgs cream cheese, softened
1 cup plus 2 tbs sugar
1/4 cup 2% milk
2 tbs flour
1 tsp vanilla
3 eggs, lightly beaten
1 (13.4 oz) can dulce de leche
1 cup (6 oz) semisweet chocolate chips
1 1/2 tsp chili powder

place a greased 9″ springform pan on a double thickness of heavy-duty foil (about 18″ square). securely wrap foil around pan. in a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. press onto the bottom and 2″ up the sides of prepared pan.

in a large bowl, beat cream cheese and sugar until smooth. beat in the milk, flour and vanilla. add eggs; beat on low speed just until combined. pour into crust.

pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.

place springform pan in a large baking pan; add 1″ of hot water to larger pan. bake at 350 degrees for 60-70 minutes or until center is just set and top appears dull.

remove spingform pan from water bath. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer.

in a microwave-safe bowl, melt chips; stir until smooth. stir in chili powder. spread over cheesecake. refrigerate overnight. remove sides of pan.

16 servings

MEXICAN CHICKEN MEATBALLS

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1/2 cup egg substitute
1 (4 oz) can chopped green chilies
1 cup crushed cornflakes
1 cup (4 oz) shredded reduced-fat mexican cheese blend
1 tsp seasoned salt
1/4 tsp cayenne pepper
1 lb ground chicken
salsa, optional

in a large bowl, combine the first six ingredients. crumble chicken over mixture and mix well. shape into 1″ balls.palce on baking sheets coated with cooking spray.

bake at 375 degrees for 12-15 minutes or until a meat thermometer reads 165 degrees and juices run clear, turning occasionally. serve with salsa if desired.

GARLIC BEEF ENCHILADAS

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1 lb ground beef
1 med onion, chopped
2 tbs flour
1 tbs chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 (14 1/2 oz) can stewed tomatoes

SAUCE:

4-6 cloves garlic, minced
1/3 cup butter
1/2 cup flour
1 (14 1/2 oz) can beef broth
1 (15 oz) can tomato sauce
1-2 tbs chili powder
1-2 tsp ground cumin
1-2 tsp rubbed sage
1/2 tsp salt
10 (6″) flour tortillas, warmed
2 cups (8 oz) shredded colby-jack cheese

in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. str in flour and seasonings until blended. stir in tomatoes; bring to a boil. reduce heat; cover and simmer for 15 minutes.

meanwhile, in another saucepan, saute garlic in butter for 1 minute or until tender. stir in flour until blended. gradually stir in broth; bring to a boil. cook and stir for 2 minutes or until thickened. stir in tomato sauce and seasonings; heat through.

pour about 1 1/2 cups sauce into an ungreased 13″x9″ baking dish. spread about 1/4 cup beef mixture down the center of each tortilla; top with1-2 tbs cheese. roll up tightly; place seam side down over sauce. top with the remaining sauce.

cover and bake at 350 degrees for 30-35 minutes. sprinkle with remaining cheese. bake, uncovered, 10-15 minutes longer or until the cheese is melted.

5 servings

MEXICAN HAT DANCE SPUDS

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4 lg baking potatoes
1 lb ground beef
1 (16 oz) can bold sloppy joe sauce
1/2 cup shredded cheddar cheese
3 green onions, thinly sliced

scrub and pierce potatoes; place on a microwave safe plate. microwave, uncovered, on HIGH for 15-17 minutes or until tender, turning once.

meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. stir in sloppy joe sauce; heat through.

cut an “x” in the top of each potato; fluff pulp with a fork. spoon meat mixture into potatoes; sprinkle with cheese and green onions.

serves 4

PATRIOTIC PIE

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prepared graham cracker pie
1 (8 oz) pkg softened cream cheese
1 can condensed milk
1/3 cup lemon juice
1 can prepared blueberry pie filling
1 small jar red maraschino cherries
2 cups whipped topping

mix softened cream cheese with condensed milk. add lemon juice and mix well. pour mixture into graham cracker pie shell. spread blueberry pie filling over the cream cheese mixture. top with whipped topping. decorate with drained cherries. chill before serving.

HEALTHY AND HEARTY SPAGHETTI SAUCE

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1/2 lb ground beef
1 cup chopped onion
1 cup chopped bell pepper
1 cup sliced mushrooms
1/2 tbs fresh minced garlic
2 (14 1/2 oz) cans no-salt added whole tomatoes, undrained and crushed
1 (6 oz) can no-salt added tomato paste
1 cup low-salt beef broth
1 1/2 tbs dried basil OR 1/4 cup chopped fresh basil
1/2 tsp oregano
1/2 tsp marjoram

in a dutch oven, brown beef with onions, bell pepper, mushrooms and garlic; drain. stir in remaining ingredients; simmer, uncovered, 30 minutes, stirring occasionally.

makes 4 1/2 cup sauce

BELL PEPPERS STUFFED WITH CORN, BEANS, AND RICE

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1 1/2 cups chicken broth, preferably reduced-sodium
2 medium plum tomatoes, coarsely chopped
1 small onion, coarsely chopped
1/4 cup minced fresh basil, OR 1 tsp dried
3 cloves garlic, minced
2 tbs fresh lemon juice
3 tsp grated lemon zest
1 tsp oregano
1/4 tsp black pepper
1/2 cup frozen corn kernels
3/4 cup rice
4 lg red OR green bell peppers
1 cup canned black beans, rinsed and drained
3 tbs grated parmesan cheese

in a medium saucepan, bring the broth to a boil over medium-high heat. add the tomatoes, onion, basil, garlic, lemon juice, lemon zest, oregano, black pepper, corn, and rice, and return to a boil. reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

preheat the oven to 350 degrees. line a shallow 9″ square baking dish with foil.

meanwhile, cut a thin slice from the top of each bell pepper; remove and discard the seeds. stand the peppers upright in the prepared baking dish.

stir in the black beans into the cooked rice. dividing evenly, stuff the peppers with the rice mixture. top with the parmesan cheese. bake for 15 minutes, or until the cheese is almost golden.

serves 4

ARROZ NON POLO

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1 tbs olive oil
1 med yellow onion, chopped
1 small carrot,chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp saffron threads
1 (14.5 oz) can diced tomatoes, with their juices
3 cups vegetable stock
1 small red bell pepper, seeded and chopped
8 oz green beans, ends trimmed & cut into 1″ lengths
1 (15 oz) can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 cup converted OR valencia rice
3/4 cup salsa of your choice
1/2 cup frozen peas, thawed
1/3 cup sliced pimiento-stuffed green olives, drained

heat the oil in a large skillet over medium heat. add the onion and carrot, cover, and cook until softened, about 5 minutes. stir in the garlic, oregano, cumin, and saffron and cook for 2 minutes longer.

transfer the veggie mixture to a lightly oiled 4-6 qt slow cooker. add the tomatoes, stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

about an hour before the end of cooking time, stir in the rice, cover, and cook on LOW until tender.

about 10 minutes before serving stir in the salsa, peas, and olives, and cover. taste to adjust the seasonings before serving.

serves 4

CRANBERRY BARS

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CRUST:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup 10x sugar
1 1/2 cups flour

CREAM CHEESE & CRANBERRY FILLING:

1 (8 oz) pkg cream cheese, cut into pieces, at room temperature
1 (14 oz) can sweetened condensed milk
1/4 cup freshly squeezed lemon juice
2 tbs cornstarch
1 tbs light brown sugar
1 (16 oz) can whole cranberry sauce

TOPPING:

1/3 cup flour
2 tbs light brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces and chillled
1 cup finely chopped walnuts OR almonds

preheat the oven to 350 degrees. spray or grease a 9″x13″ baking pan.

prepare the crust. in a medium bowl, using an electric mixer, cream the butter and 10x sugar for 2 minutes, or until light. beat in the flour until the dough resembles coarse crumbs.

press the dough evenly into the bottom of the prepared pan. bake in the center of the oven for 20-25 minutes, or until the crust begins to color.

meanwhile, prepare the filling. in another medium bowl, using the electric mixer, beat the cream cheese until fluffy. beat in the condensed milk and lemon juice. pour the filling over the hot baked crust.

in a small bowl, combine the cornstarch and brown sugar. stir in the cranberry sauce. spoon the mixture evenly over the cheese layer.

prepare the topping. in a medium bowl, mix together the flour and brown sugar. cut in the butter to make coarse crumbs. stir in the nuts. sprinkle evenly over the cranberry layer.

bake until the topping is golden, about 25-30 minutes. remove to a wire rack to cool completely.

using a small sharp knife, cut into bars.

makes 24 bars