Friday, July 1, 2016

Red, White 'n' Blue Salad


TOTAL TIME: Prep: 30 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 package (3 ounces) berry blue gelatin
  • 2 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 1 cup fresh blueberries
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 6 tablespoons sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) raspberry gelatin
  • 1 cup fresh raspberries
  • Whipped topping and additional berries, optional

Directions

  1. 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.
  2. In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm.
  3. Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired. Yield: 16 servings.

Nutritional Facts
1 serving: 179 calories, 11g fat (7g saturated fat), 40mg cholesterol, 46mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 3g protein

Thursday, June 30, 2016

Rhubarb Mint Tea


TOTAL TIME: Prep: 15 min. Cook: 45 min. + chilling
MAKES: 12 servings

Ingredients

  • 4 cups chopped fresh rhubarb
  • 2 cups fresh raspberries
  • 2 packages (3/4 ounce each) fresh mint leaves
  • 3 quarts water
  • 4 black tea bags
  • 2 cups sugar
  • 12 mint sprigs

Directions

  1. In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs. Yield: 12 servings (1 cup each).

Nutritional Facts
1 cup: 151 calories, trace fat (trace saturated fat), 0mg cholesterol, 3mg sodium, 38g carbohydrate (35g sugars, 2g fiber), 1g protein

Wednesday, June 29, 2016

Pot of S'mores


TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings

Ingredients

  • 1 package (14-1/2 ounces) whole graham crackers, crushed
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butterscotch chips
  • 2 cups miniature marshmallows

Directions

  1. Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
  2. Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
  3. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
  4. Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.

Nutritional Facts
1 each: 584 calories, 28g fat (17g saturated fat), 31mg cholesterol, 326mg sodium, 83g carbohydrate (47g sugars, 3g fiber), 8g protein

Tuesday, June 28, 2016

Campfire Hash


TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 6 servings

Ingredients

  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 4 large potatoes, peeled and cubed (about 2 pounds)
  • 1 pound smoked kielbasa or Polish sausage, halved and sliced
  • 1 can (4 ounces) chopped green chilies
  • 1 can (15-1/4 ounces) whole kernel corn, drained

Directions

  1. In a large ovenproof skillet over medium heat, cook and stir onion in oil under tender. Add garlic; cook 1 minute longer. Add potatoes. Cook, uncovered, for 20 minutes, stirring occasionally.
  2. Add kielbasa; cook and stir until meat and potatoes are tender and browned, about 10-15 minutes. Stir in chilies and corn; heat through. Yield: 6 servings.

Nutritional Facts
1 each: 535 calories, 26g fat (8g saturated fat), 51mg cholesterol, 1097mg sodium, 57g carbohydrate (10g sugars, 6g fiber), 17g protein

Monday, June 27, 2016

Avocado-Lime Ice Pops


Avocado—for dessert?!? Well, it is a fruit, after all.

SERVINGS: MAKES 6

Ingredients

  • 2 avocados, pits removed
  • 1 cup (packed) mint leaves
  • ½ cup fresh lime juice
  • ½ cup simple syrup
  • Pinch of kosher salt
  • Special Equipment
  • Six 3-ounce ice-pop molds

Preparation

  1. Scoop avocado flesh into a blender; add mint, lime juice, simple syrup, and salt and purée until smooth. Divide among ice-pop molds and insert sticks. Freeze until solid, at least 2 hours. 


Do Ahead: Ice pops can be made 1 week ahead. Keep frozen.