Appetizer 1: Michele's Raspberry Yogurt Fruit Dip
Michele's Raspberry Yogurt Fruit Dip
Ingredients
1 tub of lite cool whip
2 6 oz. cups of raspberry yogurt
Directions
Stir together and refrigerate until read to serve. Serve with favorite fruit. Easy enough!
Appetizer 2: Marina's Sun-dried Tomato & Cream Cheese Dip
Marina's Sun-dried Tomato & Cream Cheese Dip
Recipe coming soon.
Side Dish 1: Paulette's Tropical Creation
Side Dish 2: Christie's Caprese Pasta Salad
Caprese Pasta Salad
Ingredients
1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 large shallot, finely chopped
Kosher salt and black pepper
3 cups cherry tomatoes, halved
12 ounces fresh mozzarella, cut into 1/2-inch cubes (I used boconccini, small balls of cheese)
1/2 pound short pasta (I used mini bow-tie)
1/4 cup chopped basil
3 tablespoons balsamic vinegar
Directions
In a large stock pot bring 2 quarts of salted water to a boil. Add pasta, stir to separate, and cook until al dente. Drain and rinse with cold water until no longer hot. In a large bowl combine tomatoes, garlic, and shallot. Add oil and lemon juice. Gently toss tomato mixture until combined. Season with salt and pepper. Add mozzarella, cooled pasta and basil. Gently toss until mixed together. Add balsamic and stir until everything is coated. Salt and pepper to taste. Serve room temperature or if you prefer cold pasta salad, store covered in fridge for 1 – 2 hours until chilled.
Side Dish 3: Mindie's Tomato Pesto Delights
Mindie's Tomato Pesto Delights
Ingredients
Large Red Tomatoes
Olive Oil
Dried Oregano
Salt
Black Pepper
Pesto
Grated Parmesan Cheese
Directions
Preheat the over to 425. Core the tomatoes and slice them across into 1/2 to 1 inch thick slices. Arrange the slices in a single layer on a sheet pan (I lined the pan with parchment paper and I think that really helped - I also sprayed the parchment paper with a little bit of cooking oil to help prevent sticking). Drizzle the tomatoes with a little olive oil and sprinkle with the dried oregano and some salt and pepper
Bake the tomatoes for 10 minutes. Remove from the oven. Spread each tomato slice with pesto and top with parmesan cheese. Return the tomatoes to the oven and bake for 7 to 10 minutes more, or until the parmesan is melted and begins to brown.
Use a flat spatula to remove the tomatoes to a serving dish. Sprinkle with extra salt and pepper if desired.
These can be served hot, warm or room temperature.
Main Dish - Sarah's Black Bean Burgers & Baked Ham
Black Bean Burgers
Ingredients
(Adapted from Whole Foods)
• 15 oz can of black beans, rinsed & drained
• 1 egg
• 1/2 yellow onion, chopped
• 1 cup whole wheat bread crumbs
• 2 roasted bell peppers, chopped (you can get these in a jar)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt & Pepper, to taste
• Crushed red pepper flakes to taste
• 1-2 tbsp extra virgin olive oil
• Serving: sliced tomatoes, spinach, goat cheese or cheese of choice, whole wheat rolls
Directions
• But beans in a bowl and mash well w/ a fork. Add egg, onion, bell pepper, bread crumbs, oregano, basil, garlic powder, salt & pepper, and crushed red pepper flakes and mix well. Form into 6 regular patties; alternatively, form into 9 mini patties.
• Heat oil in a large skillet over med heat. Arrange patties in a single layer and cook, flipping once, until golden brown on both sides and heated through, ~ 10 min.
• Serve on whole wheat rolls/bins, and garnish with desired toppings - enjoy!
• Note, I have also baked these in the oven to save time of stovetop cooking, and they cooked just as well in
the broiler!
Baked Ham w/ Ham Sauce from the Essential Mormon Cookbook
Ingredients
1 4-lb pre-cooked, sliced ham
½ cup packaged brown sugar
½ cup apricot jam
¼ cup Worcestershire sauce
Directions
Place ham in roasting pan. In medium saucepan combine brown sugar, apricot jam and Worcestershire sauce. Warm through, stirring until sugar is dissolved. Spoon half of the sauce over surface of ham . Reserve remaining sauce for individual servings. If not using sauce, cover ham with foil. Bake at 325 degrees F. for about 30 minutes, just until warmed through. Over cooking will result in dryness. Makes 12 servings.
Dessert 1: Raspberry & Cream Pie
Ingredients
Crust
1 unbaked pie crust
1 unbaked pie crust
·
Raspberry Layer
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 3/4 cups water
1 package (3 ounces) raspberry flavor gelatin
1 package (12 ounces) frozen unsweetened raspberries
Cream Layer
1 package (3 ounces) cream cheese softened
1/3 cup confectioners' sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup whipping cream, whipped
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 3/4 cups water
1 package (3 ounces) raspberry flavor gelatin
1 package (12 ounces) frozen unsweetened raspberries
Cream Layer
1 package (3 ounces) cream cheese softened
1/3 cup confectioners' sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup whipping cream, whipped
Sauce
2 squares (1 ounce each) unsweetened baking chocolate
1 tablespoon butter flavor Crisco stick or 1 tablespoon butter flavor all-vegetable oil
2 squares (1 ounce each) unsweetened baking chocolate
1 tablespoon butter flavor Crisco stick or 1 tablespoon butter flavor all-vegetable oil
·
Shortening
3/4 cup confectioners' sugar
1/8 teaspoon salt
About 2 tablespoons hot milk
3/4 cup confectioners' sugar
1/8 teaspoon salt
About 2 tablespoons hot milk
Directions
For crust, prepare and bake 9 –inch single crust as directed. Cool crust completely.
2-
For raspberry layer, combine granulated sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Gradually stir in water. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened.
3-
For cream layer, combine cream cheese, 1/3 cup confectioners sugar, vanilla and 1/8 teaspoon salt in medium bowl. Beat at medium speed with electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture on bottom of cooled baked pie crust. Top with half of raspberry mixture. Repeat layers. Refrigerate 1 hour.
4-
For sauce, combine chocolate and 1 tablespoon shortening in small microwave-safe bowl. Microwave at 50% (Medium) for 1 minute. Stir. Repeat until melted and smooth. (or, melt on rangetop in small saucepan on very low heat). Stir in ¾ cup confectioners sugar and 1/8 teaspoon salt until fine crumbs form. Stir in milk, a little at a time, until mixture is of desired consistency. Drizzle over raspberry layer and edge of crust. Refrigerate at least 1 to 2 hours before serving. Refrigerate leftovers.
Dessert 2: Alison's Summer Fun Raspberry Cake
