Red, White 'n' Blue Salad

Here's a festive, fun recipe for the upcoming holiday! It's cool, refreshing, and definitely a crowd pleaser. I made mine in a 9x13, but I like the looks of it even more in the trifle dish! (from Taste of Home Magazine)

1 3 oz. pkg. berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries (or more)
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 3 oz. pkg. raspberry gelatin
1 cup fresh raspberries (I used 2-6 oz. containers)
Whipped cream & additional berries, optional

-In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
-Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
-In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped cream and additional berries if desired.
-Serves 14-16.

Cilantro Coconut Rice

This is mom's wonderful recipe! Such a delicious blend of flavors. She uses parsley instead of cilantro (per Dad), but the cilantro is excellent in it!

3 c rice-regular or basmati
3/4 c sweetened flaked coconut
1 T finely chopped, peeled fresh ginger
3 T oil + 1/2 c butter
3 c water
2 c coconut milk
1 t salt
2 c packed, fresh cilantro sprigs, chopped
1 c scallions, chopped (or green onions)

-Rinse rice and soak until almost clear, 30 mins. Drain well.
-Spread coconut on cookie sheet and toast in oven 350 degrees 10-12 mins. Cool.
-In large pot, saute ginger in oil and butter about 2 mins. Add rice and cook 2 mins. Stir in liquid and salt and bring to a boil. Cover and reduce heat to low. Cook covered for 20 mins. Remove from heat.
-Add onions or scallions and cilantro. Toss. You can also toss in the coconut, or sprinkle on top. The coconut is a must! So good!
-Serves 10.

Raspberry Cream Cheese Bars

I made these a while back for a family gathering and was asked for the recipe, so here it is. These are great to take to a potluck. The recipe is from the Pierre Country Bakery & Cafe.

In large bowl:
2 c flour
1 1/4 c quick oats
3/4 c brown sugar
1 c butter

-Mix until resembles coarse crumbs. Reserve 1 1/2 c of crumb mixture. Press remaining mixture in bottom of a buttered 9x13 pan. Bake at 350 for 15 minutes.

In mixer:
12 oz. cream cheese, softened
1/2 c sugar

-Beat until light and fluffy, then add:

2 large eggs, or 3 medium eggs
2 t fresh lemon juice
1 t vanilla

-Spread cream cheese mixture over cooled, baked crust. Then spread carefully on top of that:

16 oz. raspberry pie filling

-Sprinkle with reserved crumbs. Bake 30 minutes or until set. Let cool. Store in fridge.

VARIATION: You may use strawberry, peach, blueberry, cherry, apple, or any other flavor filling you like. Simply delicious!!

Herb Crusted Goat Cheese

This recipe makes a plain salad dressy and impressive! I love it in the summer with garden grown tomatoes and mixed greens. A balsamic vinaigrette is nice with this.

12 ounces goat cheese rolled into 1 ounce balls
4 eggs
1/2 cup half and half
2 C flour
1/2 bunch parsley
1/4 bunch or 1 ounce sage, thyme, rosemary
2 garlic cloves, minced
2 cups panko bread crumbs
olive oil

Finely chop herbs and garlic in food processor or by hand. Add bread crumbs and 1 ounce oil, process until distributed.

Form cheese balls into small disks. In bowl, combine eggs, half and half together. Place flour and herb mixture into separate plates. Dredge cheese in the flour, then egg, then herb mixture. Fry until golden brown. Drain. Serve immediately.

Bodacious Blueberry Muffins

I found the absolute best recipe for blueberry muffins! I made them Sunday morning for breakfast and my family devoured them. Ryan even raved over them and said that I need to make them again and again, so you've got to give them a try!

1 stick UNSALTED butter, softened
1 1/4 c sugar
1/2 t salt
2 eggs
2 c flour, divided
2 t baking powder
1/2 c buttermilk (can use regular)
1 pint fresh blueberries, rinsed, patted dry (can use frozen)
2 T white sugar

-Cream together butter, sugar, and salt until light and fluffy. Beat in eggs one at a time. Mix together 1-3/4 c flour and baking powder. Beat in the flour mixture alternately with the buttermilk-do not overmix. Crush 1/4 of the blueberries and stir into the batter. Mix the rest of blueberries with remaining 1/4 c flour, and fold into batter. Scoop into paper-lined muffin cups, 2/3 full. Sprinkle tops with sugar (or cinnamon sugar Ü). Bake at 375 for 25-30 mins, or until golden brown and tops spring back when lightly tapped.

-Makes 12-16 muffins

Salmon Salad

Our cousin Danelle made this for me for lunch and I've been hooked ever since! So fresh and healthy, yet filling. Makes a great summer dinner dish! Quantity depends on how many you are serving. Usually it is just Kelly, Bailey and I. Enjoy!



Salmon Fillets (Costco), grilled or pan seared, with salt and pepper & your favorite herbs
Baby mixed greens
Arugula
Avocados, sliced
Tomatoes, wedged
Feta cheese, plain or basil and garlic
mixed olives or capers, if you like them.
Lemon wedges
Paul Newman's Balsamic dressing

Roasted Chicken Thighs With Zucchini & Couscous

I made this the other night, and it was so tasty! I got it from Everyday Food magazine.

8 chicken thighs
2 zucchini, halved lengthwise, sliced crosswise
1 c couscous
1/2 c fresh parsley, chopped (or less)
2 T red-wine vinegar

-Season chicken with salt & pepper; place skin side down on foil-lined baking sheet; roast at 450 for 10 mins. Then turn chicken skin side up. Scatter zucchini around chicken, and season with more salt and pepper; toss with pan juices. Continue roasting another 10 mins. or more until done.
-Meanwhile, bring 1 1/4 c water to a boil; season with salt and pepper. Remove from heat, and stir in couscous. Cover, let stand until all liquid is absorbed-about 5 mins. Fluff couscous with fork. Stir in parsley, vinegar, roasted zucchini, and 2 T pan juices; season with salt and pepper to your liking. Serve chicken with zucchini and couscous.
-Serves 4-6

Raspberry Pear Gelatin Salad

This is the recipe everyone has been asking me for. So de-lish! You can use any flavor of gelatin.

INGREDIENTS:
1 6 oz. pkg. raspberry gelatin
2 cups boiling water
2 (15.25 ounce) cans pear halves in juice (I use 1 qt. home canned)
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups frozen whipped topping, thawed

DIRECTIONS:
Whisk together the gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl (I use bundt pan), cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot water to loosen the gelatin, then invert onto a plate.

This is the best Oatmeal-Raisin cookie recipe I've ever found! It's from America's Best Recipes 1993.
1 Cup butter, soft
1 Cup sugar, divided
3/4 firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 quick cooking oats, uncooked
1 1/2 cups raisins
2 teaspoons ground cinnamon

Beat butter in large bowl at medium speed until fluffy.
Gradually add 3/4 cup of the sugar, and all of the brown sugar, beating well.
Add eggs one at a time, beating well after each addition.
Stir in vanilla.
Combine flours, baking soda and salt. Gradually add to creamed mixture, beating well. Stir in the oats and raisins.
Combine remaining 1/4 cup sugar and cinnamon in a bowl. Shape dough into 1" balls. Roll in the cinnamon and sugar. Place on cookie sheet 2 inches apart on GREASED cookie sheet.
Bake at 375 for 7 to 9 minutes or until lightly browned. Yum!

Barbecued Steak Sandwiches

This recipe is from Cooking Light. It's so yummy, and perfect for summer! (I double this for our family)

INGREDIENTS:
1 (1-pound) flank steak, trimmed (I use sirloin)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (1/4-inch-thick) slices red onion
1/4 cup ketchup
2 tablespoons light brown sugar (We like it with less sugar-1 T)
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon chipotle chile powder (optional)
4 (3-ounce) hoagie rolls, split (Wal-mart's hard rolls are good)

Heat a grill pan over medium-high heat. Coat pan with cooking spray or oil. Sprinkle steak evenly with salt and pepper. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Add onion to pan; cook 3 minutes on each side or until lightly browned. Remove from pan; cool.
Combine ketchup and next 4 ingredients (through chipotle chile powder) in a large microwave-safe bowl, stirring well. Microwave at HIGH 1 minute or until thoroughly heated. Cut steak diagonally across grain into thin slices. Add steak to ketchup mixture; toss to coat. Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice. Place top half of roll on each sandwich.
4 servings. This is great to make ahead and keep warm in crock pot.