Raspberry Cream Angel Food Dessert

 Raspberry Cream Angel Food Dessert

2 c. raspberries

3/4 c. sugar

2 T. cornstarch

1/2 c. cold water

1 T. fresh lemon juice

3 c. cubed angel food cake

8 oz. cream cheese

3/4 c. half-and-half

1/4 c. sugar

1 T. lemon zest

1 c. heavy cream

1/4 c. powdered sugar

Set out the cream cheese to bring it to room temperature.

In a medium saucepan, combine the raspberries, sugar, cornstarch, cold water and lemon juice.  Cook over medium heat, stirring constantly, until it thickens, about 5-7 minutes.  Then remove from the heat and cool in the refrigerator.

In a mixing bowl, combine the cream cheese, half-and-half, 1/4 c. sugar and lemon zest.  Beat on medium speed until smooth and creamy, about 3 minutes.  Set aside.

Whip the heavy cream with the powdered sugar and set aside.

In a serving dish, layer half of the cubed angel food cake.  Press together a bit so it holds together while layering.  Dollop half of the cooled raspberry filling over the cake layer, spreading evenly..  Add half of the whipped cream, spreading evenly.  Repeat the layers with the remaining ingredients, ending with whipped cream.

Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours to let the flavors meld.  Serve chilled.

Pork and Poblano Skewers

 

Pork and Poblano Skewers

Ingredients

• 3 T. brown sugar

• 3 T. soy sauce

• 2 T. orange juice

• 1 T. lemon juice

• 1 seeded minced jalapeno

• 1/2 tsp. black pepper

• 1 lb. pork tenderloin

• 1 fresh pineapple

• 2 poblano peppers

Instructions

1. Peel and core the pineapple and cut into 1 1/2" cubes.

2. Combine the brown sugar, soy sauce, orange juice, lemon juice, jalapeno and pepper. Divide this marinade into two bowls.

3. Cut the pork into 1" cubes. Put in one of the bowls with the marinade. Stir to coat.

4. Put the pineapple in the other bowl with the marinade. Stir to coat.

5. Cut the poblano peppers into 1 1/2" squares.

6. Thread the pork, pineapple and poblanos onto metal skewers. Grill over charcoal or gas for 14 minutes or until done.

Cucumber Sandwiches

 Cucumber Sandwiches

4 oz. whipped cream cheese

1 T. plain Greek yogurt 

1 T. sliced fresh chives

1 T. chopped fresh dill

1/4 tsp. ground pepper

4 slices dark rye bread

1/3 English cucumber, thinly sliced

Stir together the cream cheese, yogurt, chives, dill and pepper in a small bowl until well blended.  Spread the mixture evenly on one side of each bread slice.  Top this slice with cucumber slices then add the other bread slice, cream cheese side down.  Cut the crusts from the sandwich and cut into 4 triangles or rectangles.  Serve immediately or refrigerate until served.

Crispy Rice Treats

Crispy Rice Treats

4 T. unsalted butter plus extra to butter the pan
10 ounces marshmallows
3/4 cup creamy peanut butter
6 c. crispy rice cereal
6 ounces semisweet chocolate chips

Use the extra butter to coat a 9" x 13" baking dish on the bottom and sides.
Melt the 4 T. butter over low heat in a large pot.  Stir in the marshmallows and cook until melted.  Stir in the peanut butter until combined.  Stir in the cereal until thoroughly combined.  Pour into the prepared pan. Smooth the top of the treats, pressing down lightly with slightly damp hands.  Melt the chocolate in the microwave.  Spread the chocolate over the top of the treats.  Set aside to cool or refrigerate if your kitchen is warm.  Cut into squares.

Pimento Cheese Dip

 Pimento Cheese Dip 

2 c. shredded sharp cheddar cheese
2 c. shredded extra sharp cheddar cheese
1 c. finely chopped drained pimientos
1/2 c. mayonnaise
1/2 tsp. celery salt

Mix all the ingredients in a large bowl. Season with salt and pepper.

Can be made up to 3 days ahead. Cover and chill.

Serve with crackers and/or celery sticks. This also makes a great grilled cheese sandwich on whole wheat bread.

Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

Ingredients

• 1/2 c. butter room temperature
• Zest from 1 lemon
• 1 c. sugar
• 1 tsp. vanilla
• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 c. blueberries
• 1/2 c. buttermilk

Instructions

• Set out the butter and egg to come to room temperature. Spray an 8” square baking pan with cooking spray. Line the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
• Remove 1 T. of sugar from the cup of sugar. Combine the remaining sugar with the butter and lemon zest. Beat with a mixer until the mixture is light and fluffy.
• Add the egg and vanilla to the butter mixture and beat until combined.
• Toss the blueberries with 1/4 c. of the flour. Set aside. Combine the remaining flour with the baking powder and salt.
• Add half of the flour/baking powder mixture to the batter and stir until combined. Add all of the buttermilk and mix. Add the remaining flour and stir until combined. Fold in the blueberries. (Leave any excess flour from the blueberry bowl behind.)
• Spread the batter into the prepared pan. Sprinkle the batter with the remaining 1 tablespoon of sugar.
• Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes before serving.

 

Cucumber Salad

 

Cucumber Salad

Ingredients

• 1 lb. Persian cucumbers thinly sliced
• 4 T. rice wine vinegar
• 1 T. soy sauce
• 2 tsp. mirin or 1/2 T. sugar
• 2 tsp. grated fresh ginger
• 1/4 tsp. red pepper flakes
• 1 tsp. black or white sesame seeds

Instructions

• Cut the cucumbers into 1/4 inch slices.
• Mix together the vinegar, soy sauce, mirin , ginger and red pepper flakes.
• Toss the cucumbers with the dressing. Add the sesame seeds and chill.

Notes

If you don’t have Persian cucumbers, use regular thinly sliced cucumbers but put them in a colander with 1/2 tsp salt for at least 10 minutes.  Squeeze out any excess liquid.  Then proceed with the recipe.