Quick Watermelon Cooler

Yield: 4 Servings

Photo by Taste of Home©

Ingredients:

• 2 cups lemonade
• 3 cups seedless watermelon, coarsely chopped
• 1 cup crushed ice

 

Directions:
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

 

Nutritional Facts
1 cup: 86 calories, 0g fat (0g saturated fat), 0mg cholesterol, 12mg sodium, 24g carbohydrate (22g sugars, 1g fiber), trace protein Diabetic Exchanges:1 starch, 1/2 fruit

 

Originally published as Watermelon Cooler in Simple & Delicious June/July 2010, p41

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Grilled Hawaiian Burger

Yield: 8 Servings

Photo by BHG.com

Ingredients:

• 2 1/2 pounds lean ground beef
• 1 cup crumbled blue cheese (4 ounces)
• 1 cup finely chopped onion
• 1-8 ounce can crushed pineapple, drained
• 1/2 cup diced ham
• 1-2.8 ounce package cooked bacon pieces
• 2 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 8 slices sharp cheddar cheese
• 8 hamburger buns or plain bagel thins
• Leaf lettuce (optional)
• 2 medium tomatoes, sliced (optional)
• 1 medium sweet onion, sliced (optional)

 

Directions:

1. In a very large bowl combine beef, blue cheese, onion, pineapple, ham, bacon pieces, pepper, and garlic powder; mix well. Shape meat mixture into eight 1-inch-thick patties.
2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, covered, for 12 to 14 minutes or until done (160 degrees F to 165 degrees F), turning once halfway through grilling.
3. Top burgers with cheddar cheese. Continue to grill, covered, for 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.)
4. Serve burgers on buns. If desired, top with lettuce, tomato, and onion.

Nutrition Facts (Hawaiian Burger)
Per serving: 596 kcal cal., 32 g fat (15 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 137 mg chol., 951 mg sodium, 27 g carb., 2 g fiber, 6 g sugar, 46 g pro. Percent Daily Values are based on a 2,000 calorie diet

 

White Chocolate Raspberry Torte Recipe

Yield: 12 Servings

Ingredients:

• 1 cup butter-flavored shortening
• 2 cups sugar
• 4 large eggs
• 1 cup white baking chips, melted and cooled
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking powder
  

  Photo by Taste of Home©

• 1/2 teaspoon baking soda
• 1 cup buttermilk

 

Filling:

• 2 cups fresh or frozen raspberries
• 3/4 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch

 

Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1 cup white baking chips, melted and cooled
• 1 carton (12 ounces) frozen whipped topping, thawed
• Fresh raspberries, optional

 

Directions:

1. Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.
2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla.
3. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.
4. Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.
5. In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.
6. In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
7. In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.

 
Originally published as White Chocolate Raspberry Torte in Taste of Home December/January 2010, p47