Recipes
Cooler Than Cucumber Salad
Serving Size 6
Prep Time: 25 mins. Ready In: 1 hour 25 mins.
1 cucumber, large, peeled and cut into thin slices
2 cucumber, small, chunks
1 tomato, seeded and diced
1/3 onion, small, finely chopped
¼ cup. champaign vinegar
1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
2 tsp agave nectar
1 pinch sea salt
Pepper to taste.
Place the cucumber chunks and slices in a large bowl with the tomato and onion.
Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy.
Pour dressing over the vegetables. Gently toss to coat.
Cover and refrigerate for at least 1 hour before serving.
Fruit Salsa Topped Baked Salmon
Serving Size 6
Prep Time: 15 minutes Cook: 40 minutes Ready In: 55 minutes
1 lb. salmon steaks
1 lemon, juiced
1 Tbsp chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
1/3 cup water
1/4 cup diced fresh pineapple
1/4 cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
1/2 cup pineapple juice
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
Preheat oven to 350 degrees F (175 degrees C).
Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice.
Season with rosemary, salt, and pepper.
Top with lemon slices. Pour water into the dish.
Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
In a medium bowl, mix pineapple, onion, garlic, jalapenos, tomato, pineapple juice, red bell pepper, and yellow bell pepper.
Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Wild Rice Casserole
Serving Size 8
Prep Time: 30 minutes. Ready In: 1 hour 30 minutes.
2 (14.5 oz) cans chicken broth
1 cup uncooked wild rice
1/2 cup water chestnuts, sliced
1/4 cup butter
1 tsp salt
1/2 lb. fresh mushrooms, sliced
1/2 cup onion, chopped
Preheat oven to 350 degrees F (175 degrees C).
Bring chicken broth to a boil in a medium saucepan.
In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
Cover, and bake in the preheated oven 30 minutes.
While rice mixture is baking, melt remaining butter in a medium skillet over medium heat.
Place mushrooms and onion in skillet, and slowly cook and stir until tender.
Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Roasted Parmesan Asparagus
Serving Size: 4
Prep Time: 5 minutes Ready In: 15 minutes
1 lb. asparagus, trimmed
1 tsp olive oil
1/4 tsp ground black pepper
2 Tbsp grated parmesan cheese
Place oven rack on top third of oven.
Preheat oven to 475 degrees F (245 degrees C).
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
Bring water to a boil. Add asparagus, cover, and steam until barely tender, 2 to 4 minutes depending on thickness.
Place steamed asparagus on a rimmed baking sheet.
Drizzle with olive oil and roll asparagus spears in oil until they are coated.
Sprinkle with ground black pepper and Parmesan cheese.
Bake in preheated oven until lightly browned, about 5 minutes. Do not turn or shake asparagus.
OREO® Ultimate Turtle Cheesecake
Servings: 16
Prep Time: 30 minutes Cook time: 1 hour 5 minutes
24 OREO Cookies, finely crushed
6 Tbsp butter or margarine, melted
1 (14 oz ) package caramels
1/2 cup milk
1 cup chopped pecans
3 (8 oz) packages cream cheese, softened
3/4 cup ugar
1 Tbsp vanilla extract
3 eggs
2 oz semi-sweet baking chocolate
Heat oven to 325 degrees F.
Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 minutes.
Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla with mixer until blended.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set.
Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave reserved caramel mixture 1 minute; stir. Pour over cheesecake. Melt chocolate; drizzle over cheesecake
Banana Split on a Stick
Serving Size: 12
3 bananas
1/4 lb. cored pineapple
6 Strawberries
1 cup dipping chocolate
12 popsicle sticks
Cut strawberries in half.
For each strawberry half cut an equal size peice of banana and pineapple.
Place pineapple on first, then banana and lastley strawberry.
Place in freezer for 10 minutes
Line tray with wax or parchment paper.
Melt chocolate by heating microwave for 30 seconds,
stirring and repeating until melted and smooth.
Dip cold fruit in chocolate. Place on prepared tray.
Let sit till chocolate is hardened.