Fast & Creamy Buttermilk Salad Dressing

Yield: 2-3/4 cup or 22 Servings

Photo by Taste of Home©

Ingredients:

• 3/4 c. buttermilk
• 2 c. (16 ounces) 2% cottage cheese
• 1 envelope ranch salad dressing mix

Directions:

1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

 

Nutritional Facts
2 tablespoons (calculated without greens a: 23 calories, 1g fat (0.550g saturated fat), 3mg cholesterol, 177mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1/2 fat-free milk

 

 

 

Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29

Ogre and Pumpkin Sliders

Photo by Taste of Home©

Yield: 5 Servings, approximately 10 Sandwiches

Ingredients:

• 1 egg
• 1 cup soft bread crumbs
• 1/2 teaspoon salt
• 1 pound ground turkey
• 5 teaspoons prepared pesto
• 3 miniature fresh mozzarella cheese balls, halved
• 3 pimiento-stuffed olives, halved widthwise
• 5 slices process American cheese
• 10 hamburger buns, split

 

Directions:

1. In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
2. Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.
3. Cut eyes, nose and mouth from each cheese slice to create a jack-o’-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns.

Originally published as Ogre and Pumpkin Sliders in Halloween Party Favorites 2009 2009, p13

Fresh-Squeezed Pink Lemonade Recipe

There’s a nice balance of sweet and tart in this refreshing summer drink. It becomes perfectly pink with the addition of grape juice. —Cindy Bartnicki, Mount Prospect, Illinois

Yield: 6 Servings

Fresh-Squeezed Pink Lemonade Recipe photo by Taste of Home

Ingredients:

• 4 cups water, divided
• 1 cup sugar
• 3 lemon peel strips
• 1 cup lemon juice (about 5 lemons)
• 1 tablespoon grape juice
• Lemon slices and maraschino cherries, optional

 

Directions:

1. In a small saucepan, bring 2 cups water, sugar and lemon peel to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Discard lemon peel.
2. In a large pitcher, combine the remaining water, lemon juice, grape juice and sugar mixture. Serve over ice. Garnish with lemon slices and cherries if desired.

 

 

Nutritional Facts:
1 cup (calculated without optional ingredients) equals 141 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 37 g carbohydrate, trace fiber, trace protein.
Originally published as Fresh-Squeezed Pink Lemonade in Reminisce August/September 2010, p47

 

Grilled Sweet Potato Wedges Recipe

Photo by Taste of Home©

Yield: 8 Servings

Ingredients:

• 4 large sweet potatoes, cut into 1/2-inch wedges
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper

DIPPING SAUCE:

• 1/2 cup reduced-fat mayonnaise
• 1/2 cup fat-free plain yogurt
• 1 teaspoon ground cumin
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder

 

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain; pat dry with paper towels. Sprinkle potatoes with garlic salt and pepper.
2. Grill, covered, over medium heat for 10-12 minutes or until tender, turning once. In a small bowl, combine the mayonnaise, yogurt and seasonings. Serve with sweet potatoes.

 

 

 

Originally published as Grilled Sweet Potato Wedges in Tailgating 2013 2013, p57

 

French Dip Subs with Beer au Jus Recipe

Yield: 6 Servings

Photo by Taste of Home©

Ingredients:

• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 pound thinly sliced deli roast beef
• 2 tablespoons spicy ketchup
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 bottle (12 ounces) dark beer or nonalcoholic beer
• 6 hoagie buns, split

Directions:

1. In a large skillet, saute garlic in butter for 1 minute. Add the roast beef, ketchup, Worcestershire sauce, basil, oregano and pepper. Stir in beer. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring frequently.
2. Using a slotted spoon, place beef on buns. Serve with cooking juices.

Nutritional Facts
1 sandwich with 1/4 cup au jus equals 345 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 926 mg sodium, 39 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as French Dip Subs with Beer au Jus in Country Woman February/March 2012, p38

Layered Strawberry Cream Cake Recipe

Yield: 10 to 12 Servings

Photo by Taste of Home©

Ingredients: 

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 teaspoons grated orange peel
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/3 cup orange juice
• 4 egg whites

FILLING:

• 2-1/4 cups chopped fresh strawberries
• 2 tablespoons sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/3 cup confectioners’ sugar
• 1/4 cup sour cream
• Whole strawberries for garnish

Directions:

1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and 3/4 cup sugar. Add egg yolks, vanilla and orange peel; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and orange juice.
2. In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form. Fold into batter.
3. Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper and discard. Cool cakes completely.
4. In a bowl, combine the chopped strawberries and sugar; let stand for 30 minutes. In a bowl, beat cream and vanilla until cream begins to thicken. Gradually beat in confectioners’ sugar on high until stiff peaks form. Fold in sour cream.
   PLace one cake layer on a serving plate; top with chopped berries and half of the cream mixture. Top with the remaining cake and cream mixture. Garnish with whole berries.

Originally published as Strawberry Cream Cake in Reminisce May/June 2005, p49

Grilled Three-Cheese Potatoes Recipe

While this is delicious grilled, I’ve also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

Yield: 6 to 8 Servings

Photo by Taste of Home©

Ingredients:

• 6 large potatoes, sliced 1/4 inch thick
• 2 medium onions, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1 pound sliced bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced chives
• 1 to 2 teaspoons seasoned salt
• 1/2 teaspoon pepper

 

Directions:

1. Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray.
2. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

 

Nutritional Facts
1 serving (1 each) equals 493 calories, 22 g fat (12 g saturated fat), 57 mg cholesterol, 777 mg sodium, 54 g carbohydrate, 5 g fiber, 20 g protein.

 

 

Originally published as Grilled Three-Cheese Potatoes in Country Woman January/February 1999, p29

Cilantro Salad Dressing Recipe

Sara Laber of Shelburne, Vermont suggests using this zippy dressing over greens or hot or cold boiled potatoes.

Yield: 4 Servings or approximately 1/2 cup

Photo by Taste of Home©

Ingredients:

• 1/2 cup fresh cilantro leaves
• 1/4 c. buttermilk
• 1/4 c fat-free mayonnaise
• 1/8 tsp. sugar
• 3 drops hot pepper sauce
• Salad greens and vegetables of your choice

Directions:
In a food processor or blender, place cilantro, buttermilk, mayonnaise, sugar and hot pepper sauce; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Yield: about 1/2 cup.

Nutritional Facts
2 tablespoons of dressing equals 18 calories, trace fat (0 saturated fat), 1 mg cholesterol, 124 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: Free Food.

Originally published as Cilantro Salad Dressing in Taste of Home August/September 1999, p16

Grilled Corn with Cheese and Lime

Yield: 8 Servings

Photo by Taste of Home©

Ingredients:

• 8 ears corn, shucked
• 1 tablespoon olive oil
• kosher salt
• 1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
• 1/4 to 1/2 teaspoon cayenne pepper
• 2 limes, cut into wedges

Directions:

1. Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
2. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

Cranberry Orange Vinegar Recipe and Orange Cranberry Vinaigrette Recipe

I enjoy making an assortment of vinegars but this is a favorite. The longer the cranberries and oranges sit in the vinegar, the more intensely flavored it becomes.— Kathy Rairigh, Milford, Indiana

 

 

Yield: 6 cups or 96 Servings

Ingredients:

• 6 cups white wine vinegar
• 1 package (12 oz.) fresh or frozen cranberries, chopped
• 3 medium oranges, sectioned and chopped

Directions:

1. In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool dark place for 10 days.
2. Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool dark place.

Nutritional Facts
1 tablespoon equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 2 g carbohydrate, trace fiber, trace protein.

Originally published as Cranberry Orange Vinegar in Taste of Home Christmas Annual Annual 2010, p129

Orange Cranberry Vinaigrette

Photo by Taste of Home©

Yield: 1-1/4 cups or 10 Servings

Ingredients:

• 1/2 cup Cranberry Orange Vinegar or raspberry vinegar
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon ground mustard
• 1/8 teaspoon coarsely ground pepper
• 1/2 cup canola oil
• 1/2 teaspoon poppy seeds

Directions
In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

 

Nutritional Facts
2 tablespoons equals 120 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 119 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

 
Originally published as Cranberry Orange Vinaigrette in Taste of Home Christmas Annual Annual 2010, p129