June Recipe Challenge
June 2nd, 2012 | 
Author: Patti43 has reminded us that it’s time to get our challenge going again. This is to challenge us to dig into those recipes and cookbooks that we’ve been meaning to try and use forever but just never got to it. If we try at least one a month, they will get used at least a little! These are very good!
Blueberry Cheese Bundles
1 pkg. (8 oz.) reduced fat refrigerated crescent rolls
4 oz. reduced fat cream cheese
2 tbsp. sugar (or use Splenda)
1/2 c. fresh blueberries or any other fresh fruit you prefer
Preheat oven to 375 degrees. Unroll roll dough into 4 rectangles. Press perforations together to seal.
In a bowl, combine cheese and sugar. Mix until creamy. Spread evenly over the four rectangles to within 1/2 inch of edges. Top with fruit. Bring up opposite corners to the center and press to seal.
Place on ungreased cookie sheet. Bake about 13 minutes. You can sprinkle with powdered sugar after they cool if desired.
Credit goes to my friend, Trudy…an amazing cook!
Posted in * Recipe Requests
Thanks, Sherry. I enjoy seeing all the new recipes people are trying. I made this potato salad last week and it is really tasty. It would be good to take to a gathering, since there’s no mayonnaise to worry about in the heat.
FRENCH POTATO SALAD (Best of Bridge)
2 lbs. small red new potatoes (I used 7–and they were rather big)
5 strips bacon, cooked crisp and chopped
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh dill or 2 tsp. dried (used dried)
4 green onions, chopped (I used 6, just so I wouldn’t have left
1/3 Cup finely chopped red onion (omitted)
Dressing:
1/3 c. red wine vinegar (used rice vinegar)
3/4 c. olive oil
2 tsp. Dijon mustard
1 garlic clove, minced
freshly ground black pepper
Boil potatoes until just tender. Drain and cut into chunks. Place in salad bowl with remaining salad ingredients. Combing dressing ingredients, mix well and toss with warm potatoes. Add freshly ground pepper. Salad should marinate in dressing for several hours in refrigerator. It is important.
*
My sister gave me this recipe ages ago and every time I see it I think I really need to make that, so last night I finally did. It’s a brunch recipe and it was very good–but a little sweet. I will make it again, but the nex time I’ll use thinly sliced apples instead of the apple pie filling.
ANNIE’S HAM AND APPLE FRENCH TOAST
2 pkg. frozen French toast (I used one six-slice box of Aunt Jemima)
1/2 lb. boiled ham
2 c. grated Cheddar cheese
1 can apple pie filling (try with two or three peeled, sliced apples instead)
2 c. granola cereal
Topping:
2 c. sour cream
½ c. brown sugar
Layer the first 5 ingredients in a 9×13 pan in the order given. Bake for 30 to 40 minutes at 350. Mix sour cream and sugar until sugar is dissolved. Serve topping on the side.
I tried a new recipe for strawberry pie yesterday. It was the best ever! If you’ve ever eaten at a Frisch’s Big Boy, I’m tellin’ you this is a lot like their pie. Best part is, it is so easy, mainly because I used a frozen pie crust
STRAWBERRY PIE (Cast Sugar Blog)
1 (9-in.) deep-dish pie shell, baked and cooled
1 1/2 c. granulated sugar
4 1/2 Tbsp. cornstarch
2 c. cold water
1 (3 oz.) pkg. strawberry gelatin
1 quart strawberries, washed, hulled, and sliced
Combine sugar, cornstarch, and water in a medium saucepan. Stir and bring to a boil while stirring. Boil off until mixture is clear and thick. Add gelatin and stir to dissolve. Set aside to cool about 15-20 minutes.
After cooling for a bit, add sliced strawberries to gelatin mixture. Pour into pie shell and chill in refrigerator, at least 4 hours. Serve pie with whipped cream.
*patti43, I just got back from our farmer’s market and bought blackberries. I think I will make this using them, siince I didn’t buy enough today for jam, three baskets only.
*This is really good!
GREEN CHILE CHEESE SPREAD
The first time I made this, I served it cold, and it was ultra thick, so I thinned it out with extra sour cream and a little milk.
Second time, I tried it warm (heated in a saucepan), and I prefer it that way, since the cheese melts and mixes well with the other ingredients. When it’s heated, it doesn’t need to be thinned out.
It’s not hot/spicy, so I added more hot sauce and chili powder to taste. I omitted the Monterey Jack, and used all extra sharp cheddar.
“A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers.”
Ingredients:
4 ounces cream cheese, softened
1/4 cup sour cream (I used an extra 4 – 5 tsp when served cold)
1 cup shredded cheddar cheese (about 4 oz)
1 cup shredded Monterey Jack cheese (about 4 oz)
1 (4-oz.) can diced green chiles (I used 2 cans)
3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 – 4 scallions)
1/2 teaspoon hot pepper sauce (I used more, to taste)
1/2 teaspoon chili powder (I used a little more)
1/4 teaspoon ground cumin (I used a little more)
Directions:
COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve.
Makes 2 cups (mine yielded more, about 2 2/3 cups).
*Some great recipes here to try! Thank you! I tried this one yesterday, and we really like this a lot and will be the one used. I did not use the sour cream topping. I don’t know who Ann is or where her blog is, but I thank her!
Strawberry Sour Cream Shortcake
From Ann’s blog
2 cups sifted all-purpose flour
3 teaspoons baking powder (I use aluminum free)
3/4 teaspoon salt
granulated sugar
1 three ounce package cream cheese (I used 4 oz.)
butter
1 egg beaten
1/2 cup milk approximately
quart fresh strawberries
1 cup sour cream
Preheat oven to 450°
Sift together the flour, baking powder, salt and one-quarter cup sugar. Add the cream cheese and two tablespoons butter, cutting them in with a pastry blender or two knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make three-quarters cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8 inch cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack. When cake is cold, split the layers apart and place one on a large
serving plate. Wash, hull and slice the strawberries. Add one-third cup sugar and let stand 10 minutes. Spoon the strawberry mixture between and over the top of the shortcake layers.
Top with sweetened to taste, sour cream.
*Oh…and I just fixed my strawberries as usual, which translates into more sugar….ugh… And I just spread some softened butter rather than bothering to melt it. The neat thing was that the top layer lifted off so nicely to put the berries and juice between the layers…
Everything sounds so good! Unfortunately my only new recipe this month was a dud. I tried making this recipe from Giada last night: http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/prosciutto-ravioli-recipe/index.html It’s a prosciutto ravioli with ricotta and spinach and a oregano butter sauce poured over at the end. Mr. Kim liked it, but I didn’t care for it at all. I’ve got a lot of the filling left over, so I’m going to make a Bolognese sauce tonight and turn it into manicotti!
*I’ve tried a couple other new recipes that turned out not-so-good. Hate when that happens. Luckily, DH is a good sport!
Last night I made this new recipe and it was really good. It’s pretty versatile and would be good with almost any kind of meat and cheese. It’s really easy, too.
RED LOBSTER SHRIMP QUICHE (Glenda@KT)
1 pre baked 9″ pie crust
4 ounces petite Alaskan shrimp — cooked, peeled, and deveined
2/3 cup grated Gruyere cheese
2 eggs — beaten
1 cup light sour cream
1 tablespoon finely-chopped green onions or chives
Salt — to taste
Freshly-ground black pepper — to taste
Preheat oven to 350 degrees. Evenly spread shrimp on the bottom of the pie crust. Sprinkle with grated cheese. Beat together eggs, sour cream, green onions, salt and pepper. Slowly pour the mixture into the pie crust. Bake for 25 to 30 minutes. Serve warm or cold. Serves 4-6
*I tried a recipe for lime sherbet and it was not good. NO flavor. I won’t bother sharing it.
The flavor of this bread was good but it dried out very quickly.
Wheat and Honey Bread
1 pkg yeast
3/4 c whole wheat flour
2 1/2 c flour
1 tsp salt
2 tbsp honey
2 tbsp butter
1 egg
1 c plus 1 tbsp warm water
Put in bread machine in order given, or order dictated by your machine.
White bread setting.
*Last night I made Greek Chicken Salad, a recipe from an old issue of All You magazine. It’s super easy and yummy:
shredded romaine lettuce
chopped cooked chicken
$
garbanzo beans, drained
tomatoes, cut into wedges
$
kalamata olives, pitted
(4-ounce) package crumbled feta cheese
Lemon-Herb Dressing:
lemon juice
olive oil
$
chopped fresh mint
chopped fresh oregano
chopped fresh parsley
salt
pepper
(Whisk together all ingredients until well blended; chill
Combine first 5 ingredients in a large bowl. Toss with
Lemon-Herb Dressing; top with cheese. Serve with toasted pita bread
triangles or bread.
Meryl, I am definitely making your cheese spread!! YUM!
Tried another new recipe. It’s been so hot most foods just sound too “heavy” (and take too much energy)LOL! I had everything to make this main dish salad and I’m so glad I did. It is delicious and the fresh parsley gives it a nice, fresh taste. You could substitute chicken for the shrimp and it would be just as good.
Ditalini Shrimp Salad
1 C. uncooked pasta (ditalini or tiny shells)
9 oz. cooked shrimp cut in bite-sized pieces
3 stalks clery, finely diced
2 green onions finely diced
1/2 tsp. fresh dill finely chopped (I like a little more)
1 T. parsley roughly chopped (I like a little more)
1/4 C. fresh lemon juice
1 C. mayonaise (more, as needed)
Salt and pepper to taste
3 eggs.
Place eggs in small pot, cover with cold water, bring to boil, cover and remove from heat for 15 minutes. Drain ad cover with cold water. Immediately remove shells and set aside.
Meanwhile, cook pasta in lightly salted water until al dente (about 8 minutes.) Drain, rinse and set aside. Combine mayo and lemon juice. Mix pasta, celery, dill, parsley, celery, shrimp and mayo mixture. Slice eggs. Gently add most of eggs to mixture saving a few slices for garnish. Chill
several hours. It’s even better the second day.
Patti, I baked the pie crust for your strawberry pie and didn’t have the jello! So, we ate the strawberries already! Back to square one. It sounds so good…and this one for the shrimp…..yum! Must stay home to cook sooner than later. Thanks to all for your recipes. I made the Black Bean Burgers again over the weekend but had posted it before. Here it is again anyway since I’ve mentioned it. We like them with the condiments especially and not necessarily on rolls.
Black Bean Burgers
(from Taste of Home Aug/Sept 2007)
1 c. frozen mixed vegetables, thawed
1 small onion, chopped
½ c. chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained
1 tbsp. cornstarch
2 tbsp. cold water
1 c. mashed potato flakes
¼ c. quick-cooking oatmeal
3 tbsp. whole wheat flour
2 tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
¼ tsp. pepper
4 tsp. vegetable oil
6 Kaiser Rolls, split
2 c. shredded lettuce
¾ c. salsa
In a large microwave-safe bowl, combine the mixed vegetables, onion and red pepper. Cover and microwave on high for 2 minutes. (Recipe was tested in a 1,100-watt microwave).
Coarsely mash ¾ c. black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, egg, salt and pepper. Stir in vegetable mixture and remaining black beans. Shape into six 5/8-inch thick patties.
In a large skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. Yield: 6 servings.
My notes: This is a great, versatile recipe! We found it to be rather bland without the salsa as written. So many possibilities though…try adding jalapeño’s, other spices as desired, serving with sliced tomatoes, cheese slices….fresh chopped herbs…