WE COOK: LEMON 'n' LIME STRAWBERRY ICE

Lemon 'n' Lime Strawberry Ice - Taste of Home

With these hot days I'm always looking for a cold treat!

This recipe looks amazing and super easy to make....not to mention 

much healthier than ice cream!!

• Prep: 30 min. + freezing
• Yield: 6 Servings

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Ingredients

• 1 cup sugar
• 3/4 cup water
• 1 tablespoon shredded orange peel
• 2 teaspoons shredded lemon peel
• 1-1/2 teaspoons shredded lime peel
• 1/3 cup orange juice
• 3 tablespoons lemon juice
• 2 tablespoons lime juice
• 4 cups sliced fresh strawberries

Directions

• In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened. Strain; discard peels. Add juices to the syrup; cool slightly.
• Place half of the juice mixture and strawberries in a blender; cover and pulse until nearly smooth. Transfer to a 2-qt. freezer container. Repeat with remaining juice mixture and berries.
• Cover and freeze for 12 hours or overnight, stirring several times. Ice may be frozen for up to 3 months. Just before serving, break apart with a large spoon. Yield: 6 servings.

Nutritional Facts2/3 cup equals 173 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 44 g carbohydrate, 3 g fiber, 1 g protein.

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WE COOK: THE BEST REFRIGERATOR PICKLE RECIPE!!

My Step-Mom made some of the best Refrigerator Pickles I have ever had!

They has so much flavor & the best crunchy texture; I just had to share the recipe!

Of course, this recipe came from the best source (in my opinion) Taste of Home

~ A nice little tip she gave me ~

When the jar is empty don't toss the brine, instead just keep adding more veggies!

Of course, you can add any veggie!!

Prep: 25 min + chilling     Yield: 24 Servings
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Ingredients

• 3 cups sliced peeled cucumbers
• 3 cups sliced peeled yellow summer squash
• 2 cups chopped sweet onions
• 1-1/2 cups white vinegar
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon mustard seed

Directions

• Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool.
• Cover tightly and refrigerate for at least 24 hours. Serve with a slotted spoon. Yield: 6 cups.

Nutritional Facts1/4 cup equals 43 calories, trace fat (trace saturated fat), 0 cholesterol, 50 mg sodium, 11 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.

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WE COOK: DILLY GRILLED VEGGIES!

source

My favorite way to eat veggies is grilled!

it just brings out the best flavor!

Here is a new seasoning idea from Taste of Home I can't wait to try this weekend!

• Prep/Total Time: 30 min.
• Yield: 6 Servings

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Ingredients

• 2 cups sliced fresh mushrooms
• 2 cups sliced fresh zucchini
• 2 cups fresh broccoli florets
• 1/2 medium sweet red pepper, cut into strips
• 2 tablespoons olive oil
• 2 tablespoons minced fresh dill or 2 teaspoons dill weed
• 1/8 teaspoon garlic salt
• 1/8 teaspoon pepper

Directions

• Place vegetables on a double thickness of heavy-duty foil (about 18-in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly.
• Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 6 servings.

Nutritional Facts3/4 cup equals 61 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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WE COOK: GRILLED CAKE & FRUIT

GRILLED CAKE & FRUIT

source

I love grilled fruit, it is amazing what it does to the flavor!

Here is a fun summer recipe to wow any party!

• Prep/Total Time: 30 min.
• Yield: 4 Servings

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Ingredients

• 4 slices angel food cake (1 inch thick)
• 1 ounce bittersweet chocolate
• 1 medium firm banana, cut into fourths
• 8 pineapple chunks
• 1 tablespoon lemon juice
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 2 medium kiwifruit, peeled and diced
• 8 fresh strawberries, sliced

Directions

• Cut a pocket in each slice of cake by cutting from one long side to within 1/2 in. of the opposite side. Insert a chocolate piece into each opening; set aside.
• In a small bowl, toss the banana, pineapple and lemon juice; drain. In a large resealable plastic bag, combine sugar and cinnamon. Add banana and pineapple; toss to coat. Thread onto four 4-in. metal or soaked wooden skewers.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place fruit over drip pan and grill over indirect medium heat for 4-6 minutes or until heated through, turning frequently.
• Grill cake for 30-60 seconds on each side or until chocolate is melted. Remove fruit from skewers. Combine the kiwi, strawberries and grilled fruit; serve with cake slices. Yield: 4 servings.

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STOCKPILE COOKING: REUBEN CASSEROLE (great recipe for leftover corned beef)

Do you have leftover Corned Beef?  

This usually is never the case in my house, but this year my dad made

sure we would have some.

This recipe I got last year at the Taste of Home Cooking School, it is so delicious and a great way to turn a leftover into a new meal!

5 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 5 cups uncooked egg noodles
• 2 cans (14 ounces each) sauerkraut, rinsed and well drained
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 3/4 cup milk
• 1/2 cup chopped onion
• 3 tablespoons prepared mustard
• 3/4 pound sliced deli corned beef, chopped
• 2 cups (8 ounces) shredded Swiss cheese
• 2 slices day-old light rye bread
• 2 tablespoons butter, melted

Directions

Cook noodles according to package directions. Meanwhile, in a large

bowl, combine the sauerkraut, soup, milk, onion and mustard.

Drain noodles; stir into sauerkraut mixture. Transfer to a greased

13-in. x 9-in. baking dish. Sprinkle with corned beef and cheese.

Place bread in a food processor; cover and process until mixture

resembles coarse crumbs. Toss crumbs with butter; sprinkle over

casserole.

Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
Yield: 5 servings.

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WE COOK - GRILLED CABBAGE

Taste of Home

I love cabbage!  

Here is a great way different way to serve it, 

I plan to try it this way next time I make my Grilled Corned Beef

• Prep/Total Time: 30 min.
• Yield: 8 Servings

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Ingredients

• 1 medium head cabbage (about 1-1/2 pounds)
• 1/3 cup butter, softened
• 1/4 cup chopped onion
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper

Directions

• Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper.
• Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.

Nutritional Facts1 wedge equals 98 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 188 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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WE COOK - HAPPY FAT TUESDAY!

Creole Black Beans 'n' Sausage

Hosting a Fat Tuesday Party?

Here is a super easy, no stress meal to serve your guest!

Ingredients

• 2 pounds smoked sausage, cut into 1-inch slices
• 3 cans (15 ounces each) black beans, rinsed and drained
• 1-1/2 cups each chopped onion, celery and green pepper
• 1 cup water
• 1 can (8 ounces) tomato sauce
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• Hot cooked rice

Directions

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
• In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves. Serve with rice. Yield: 10 servings.

Nutritional Facts1 serving (1 cup) equals 344 calories, 25 g fat (10 g saturated fat), 61 mg cholesterol, 1,312 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein.

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