Recipes Archive/July

July Recipes

Raspberry Yogurt Pops

2 cfresh or frozen raspberries
2 cwhole or lowfat plain Greek yogurt
3-4 tbsp honey
1 tspvanilla extract juice of 1 small lemon

Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the container as needed. Add a few chopped or crushed raspberries to the bottom of small disposable cups or your favorite freezer pop molds. Add the yogurt-raspberry mixture on top. Place cups onto a freezer-safe dish and freeze for 30 minutes, add popsicle sticks, and freeze for an additional 3-4 hours or until firm. To serve, snip one edge of a cup, peel it away, and serve cold.

S'Mores Pops

1bag large marshmallows
1bag chocolate chips
1package graham crackers

Crush graham crackers in a big zip lock bag until they are like bread crumbs. Place crumbs in a bowl. Melt chocolate in a double boiler or in the microwave stirring often until smooth. Stick a toothpick in a marshmallow and dip in chocolate all the way then in graham cracker crumbs half way. Set on wax paper to dry.

Mango Salsa

1mango, peeled, seeded, and chopped
1/4 cfinely chopped red bell pepper
1green onion, chopped
2 tbspchopped cilantro
1fresh jalapeno chile pepper, finely chopped
2 tbsplime juice
1 tbsplemon juice

In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Marinated Mushrooms

1/3 cred wine vinegar
1/3 colive oil
1small onion, thinly sliced
1 tspsalt
2 tbspdried parsley
1 tspground dry mustard
1 tbspbrown sugar
2cloves garlic, peeled and crushed
1 lbsmall fresh button mushrooms

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Texas Caviar

1/2onion, chopped
1green bell pepper, chopped
1bunch green onions, chopped
2jalapeno peppers, chopped
1 tbspminced garlic
1 pintcherry tomatoes, quartered
1 czesty Italian dressing
1(15oz)can black beans, drained
1(15oz)can black-eyed peas, drained
1/2 tspground coriander
1bunch chopped fresh cilantro

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Strawberry Chantilly

1 call-purpose flour
1/4 cpacked brown sugar
1/2 cbutter
1/2 cchopped walnuts
2egg whites
1 cwhite sugar
2 cfresh strawberries
1 cheavy cream
1 tsplemon juice

Preheat oven to 300 degrees F (150 degrees C). Mix flour, brown sugar and butter until crumbly. Stir in chopped walnuts. Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely. In large deep bowl, stir together egg whites, sugar strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes. In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.

Easy Pavlova

4egg whites
1 1/4 cwhite sugar
1 tspvanilla extract
1 tsplemon juice
2 tspcornstarch
1 pintheavy cream
6kiwi, peeled and sliced

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour. Cool on a wire rack. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.