Recipe by Better Homes & Gardens™
Yield: 6 large Martinis
- 5 c. watermelon cubes (rind and seeds removed)
- 3/4 c. lemon vodka
- 6 Tbsp. lime juice
- 3 Tbsp. Cointreau or triple sec
- 3 Tbsp. sugar
- Place watermelon in blender. Cover; blend until smooth. Pour puree into a pitcher and keep very cold, even a little frozen to make it icy.
- For 2 martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, 2 tablespoons of lime juice, one tablespoon each of Cointreau and sugar to the blender with 3 to 6 ice cubes. Cover; blend until slushy.
Nutrition Facts: Per serving: 150 kcal, 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg chol., 2 mg sodium, 20 g carb., 1 g fiber,14 g sugar,1 g pro.
Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe. According to Chef Staib the founding fathers were critical in bringing the dessert to America, even First Lady Dolley Madison was a fan. One respected history of ice cream states that, as the wife of U.S. President James Madison she served ice cream at her husband’s Inaugural Ball in 1813.
Yield: 1 1/2 quarts
- 4 cups heavy cream
- 3 egg yolks
- ¾ cup granulated sugar
- 1 vanilla bean, split and seeds removed
- Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
- In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
- Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
- Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
- Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
- Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
- Spin in ice cream maker following the manufacturer’s instructions.
Yield: 2 quarts
- 3/4 c. sugar
- 2 tbsp. cornstarch
- 3 c. whole milk
- 3/4 c. light corn syrup
- 2 whole eggs, beaten lightly
- 1 c. cream
- 4 drops natural peppermint extract
- 2 drops red food coloring
- 3/4 c. peppermint candy, crushed
- Mix the sugar and cornstarch in the top of a double boiler.
- Stir in the milk, syrup and eggs.
- Cook over boiling water, stirring all the time for 10 minutes or until the mixture has thickened. Chill.
- Stir in cream, extract and coloring.
- Freeze in a 2 quart ice cream freezer according to the manufacturer’s instructions.
- When partially frozen, add crushed peppermint and continue frequently.
Recipe by Food Network Kitchen
Yield: 6 to 8 Servings
Special equipment: 2 wire racks; 2 rimmed baking sheets
- Nonstick cooking spray
- 1/2 cup all-purpose flour
- Kosher salt
- 2 large eggs
- 2 1/2 cups panko breadcrumbs (see Cook’s Note)
- 1/2 cup finely grated Parmesan
- 1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag.
- Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It’s less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you’ll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there’s no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.
Cook’s Note: Some panko breadcrumbs are coarser then others. Rub the breadcrumbs between your fingers to make them finer, which will help them coat the zucchini pieces better.
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Yield: 8 Servings
- 1 pound ground beef
- 1 medium onion, chopped
- 1-1/2 cups water
- 1 can (6 ounces) tomato paste
- 1 envelope taco seasoning
- 6 cups tortilla or corn chips
- 4 to 5 cups shredded lettuce
- 9 to 10 pitted large olives, sliced lengthwise
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups cherry tomatoes, halved
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately.
Editor’s Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Originally published as Patriotic Taco Salad in Taste of Home’s Holiday & Celebrations Cookbook Annual 2002, p211
This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California
Yield: 4 Servings
- 1 cup lemon juice
- 1 cup sugar
- 4 cups ice cubes
- 1 cup fresh or frozen blueberries
- Maraschino cherries
Place lemon juice, sugar and ice in a blender; cover and process until slushy. Divide blueberries among four chilled glasses; muddle slightly. Add lemon slush; top with cherries.
3/4 cup (calculated without cherries): 229 calories, trace fat (trace saturated fat), 0mg cholesterol, 1mg sodium, 60g carbohydrate (55g sugars, 1g fiber), trace protein
Originally published as Red, White and Blue Frozen Lemonade in Taste of Home June/July 2015
Recipe provided by Pillsbury™
- 3 Pillsbury™ refrigerated pie crusts, softened as directed on box (from 2 boxes)
- 1/4 cup sugar
- 2 packages (8 oz each) cream cheese, softened
- 2 containers (6 oz each) Yoplait® Original lemon burst yogurt
- Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
- 6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
- 1 cup strawberry glaze (from 13.5-oz container)
- Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
- Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
- Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
- In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.
- Strawberry glaze can be found in the produce section of your grocery store.
- Take care in folding the berries and glaze. If using raspberries or blackberries, gently fold them in at the very end to avoid berries breaking apart.
Yield: 4 Servings
- 2 cups lemonade
- 3 cups seedless watermelon, coarsely chopped
- 1 cup crushed ice
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.
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
Yield: 5 servings
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (15 ounces) pork and beans
- 1/2 cup barbecue sauce
- 2 tablespoons brown sugar
- 2 teaspoons prepared mustard
- In an ungreased 8-in. x 8-in. disposable foil pan, combine all ingredients.
- Grill, covered, over medium heat for 15-20 minutes or until heated through, stirring occasionally.
Originally published as Barbecued Beans in Reminisce© June/July 2010, p42
Yield: 10 to 12 Cupcakes
- 1 box of white cake mix (this needs to either be a basic homemade vegan white cake mix or a box mix that is vegan)
- 1 bottle of red food coloring (make sure the dye is a plant based dye if you are unsure you can always contact the manufacturer to get info on their product.)
- 1 bottle of blue coloring
- 2 containers of white frosting (you need to use a vegan frosting here is a recipe for a basic vegan frosting if you have trouble finding one)
- 10 – 12 small jars with lids, washed and dried
- Red white and blue sprinkles (again make sure the sprinkles you use are 100% vegan. I honestly have no idea which store bought sprinkles are safe and I ended up ordering some online)
- cupcake pan
- cupcake liners
- Prepare the cake batter as directed on the box. Once mixed separate the batter into two separate bowls trying to get equal amounts of the batter into each bowl.
- In one bowl add the red food coloring and in the second bowl add the blue. Each brand of food coloring seems to vary as far as coloring so use the amount of food coloring you feel necessary to achieve the desired shades of red and blue.
- Once both batters are colored line the cupcake pan with the cupcake liners and fill with the two cake batters (make solid color cakes do not mix the colors) and bake as directed on the package. (Try to bake equal parts of both red and blue cupcakes.)
- Once the cupcakes are done baking set on the counter and allow to cool completely.
- Once cool remove the cupcakes from the pan and remove the cup cake liner. Slice each cupcake in half (so you have a top and a bottom). Do this for the all of the remaining cupcakes.
- In a jar add one of the cupcake bottoms to the jar (you can do all red, all blue or alternate between the two colors) add some of the frosting and then add the top of the cupcake. Top it off with more frosting and sprinkles. Repeat this method for all of the remaining.
Click here for the Vegan Option for Fluffy Buttercream Frosting.
Click here for a Basic Vegan Chocolate Cupcake Recipe.