Wednesday, July 13, 2016


July's tablescape includes lots of jars and stars – red, white and blue plus shell covered balls and starfish too!

Here are the links to the top three July recipes plus some additional new recipes:


Chocolate Lovers Mini-Cheesecakes: Place one vanilla wafer in bottom of 24 muffin cups lined with foil cups. Beat 1-8oz cream cheese with 1 1/4c sugar then add 1/3c cocoa and 2Tbs flour and beat until smooth.  Add 3 eggs, 8oz sour cream and 1/2tsp almond extract.  Fill muffin cups and bake at 325 degrees for 20-25 minutes until set.  Cool 5-10 mins and then spread with a combination of 8oz sour cream, 2Tbs sugar and 1tsp vanilla extract and then add a spoonful of cherry pie filling. Refrigerate.

Gluten-Free Lemon Mini-Cheesecakes: Place a combination of 6oz ground almonds and 2Tbs melted butter in bottom of 24 muffin cups lined with foil cups.  Beat 1-8oz cream cheese with 1/2c sugar until smooth.  Add 3 eggs, 8oz sour cream, juice and zest from one lemon and 1Tbs vanilla extract.  Fill muffin cups and bake at 350 degrees for 1 hour until set.  Chill in fridge for several hours and top with lemon curd.
            Easy Lemon Curd: Combine zest of 3 lemons and 1/2c fresh lemon juice in a 4-cup microwave safe bowl.  Whisk in 3 eggs, 1c sugar and 1/2c melted butter until well blended.  Heat in microwave for 1 minute then whisk again and repeat 3 times so that it has cooked a total of 4 minutes.  The curd will thicken and puff as it cooks.  Cover and chill in fridge where it will keep for 1-2 weeks.

Chocolate Chip, Salted Caramel & Pecan Mini-Cheesecakes: Paper-line 24 muffin cups and add a 2Tbs ball of packaged cookie dough.  Bake at 325 degrees for 10-12 mins or until cookie has spread to edge of cup.  Beat 2-8oz cream cheese, 1-14oz sweetened condensed milk, 2 eggs and 2tsp vanilla extract until smooth and then add 1/3c mini chocolate chips.  Spoon about 3 tablespoons cream cheese mixture over each cookie in cup and bake for an additional 15-18 mins until set.  Cool completely then refrigerate 1-2 hours.  Before serving, top cheesecakes with salted caramel sauce and a whole pecan.  Drizzle with melted mini chocolate chips if desired.

            Salted Caramel Sauce: Heat 1c sugar over medium heat in large pan, stirring constantly until a thick amber-colored liquid forms.  Immediately add 6-1Tbs pieces of butter and stir until completely melted, 2-3 mins.  Slowly drizzle 1/2c heavy cream into mixture while stirring and allow to boil 1 minute.  Remove from heat and add 1tsp sea salt.  Cool then store in fridge for 2 weeks – heat for a few seconds before using.

Sour Cream-Chives Cheesecake: Combine 1c crushed kettle chips and 1Tbs melted butter and place in the bottom of 2-4” spring form pans, then bake at 350 degrees for 5 minutes.  Combine 16oz cream cheese, 1/3c sour cream, 4 thin sliced green onions, 2Tbs flour, 1Tbs chopped chives and 1 minced garlic clove and then add 4 eggs, one at a time.  Add salt & pepper.  Pour into pans and bake at 350 degrees for 10-15 minutes, turn off oven and allow to rest 15 mins.  Serve warm or refrigerate and bring to room temperature before serving.  Serve topped with sour cream and chopped chives with crackers.

Herb & Roasted Pepper Cheesecake: Combine 3-8oz cream cheese, 3/4c ricotta cheese, salt and pepper in a food processor and process until smooth.  Add 3 eggs, then add 1 1/2c roasted sweet red peppers, 3/4c fresh basil, 1/3c minced chives, 3Tbs fresh thyme, 3Tbs crumbled cooked bacon and 3 minced garlic cloves until blended.   Pour into 2 layers of foil wrapped 9” spring form pan placed in a large baking pan and add 1 inch of boiling water to baking pan.  Bake at 350 degrees for 35-45 mins.  Cool on wire rack for 10 mins., loosen edges and cool 1 hour longer.  Refrigerate overnight.  Remove rim and serve with pita chips.

Spinach & Artichoke Cheesecake: Combine 1/4c crushed crackers with 1-2Tbs melted butter and place into 2 layers of foil wrapped 4” spring form pan placed in a baking pan.  Combine 1/2c cream cheese, 1/2c ricotta, and 3/4c feta cheese in food processor and gently mix.  Add 1 egg, 1/2c thawed & squeezed spinach, 1/4c strained artichoke hearts, 1 minced garlic clove, salt & pepper and pulse to blend.  Add 2Tbs chopped green onion and fold into the mixture.  Pour into spring form pan and add boiling water to baking pan half way up side of spring form pan.  Bake at 350 degrees for 50 mins. or until golden around edges.  Turn off oven to cool down slowly for 1 hour.   Refrigerate at least 3 hours.  To serve drizzle with olive oil and reheat for 15 mins.

Potato Quiche: Sprinkle 1c diced cooked ham, 1c thawed hash brown potatoes, 1c shredded Cheddar cheese and 3Tbs sliced green onions in a 9” unbaked pie crust.  Combine 3 eggs, 1c half & half and 1Tbs fresh chopped herbs and pour into pie shell.  Bake at 350 degrees for 30-45 mins or until a knife inserted in the center comes out clean. Cool 15 mins before slicing and serving.

Tomato-Corn Quiche: Scatter 1 sliced and caramelized sweet onion in the bottom of the a 9” unbaked pie crust. Top with the 1c halved cherry tomatoes, 1c fresh corn, 2Tbs fresh chopped basil, and 1Tbs fresh snipped chives.  Combine 3 eggs, 1c shredded sharp cheddar cheese and 1c half & half and pour into pie shell.  Bake at 350 degrees for 30-45 mins or until a knife inserted in the center comes out clean. Cool 15 mins before slicing and serving.

Crustless Veggie Quiche: Cook 1 sliced yellow squash, 1 sliced zucchini squash, 1 chopped red bell pepper in 1Tbs oil until tender.  Spray a 9” pir pan with non-stick spray and then arrange cooked veggies in pan and top with 1c shredded cheddar cheese.  Combine 3 eggs, 1c half & half, 1Tbs roasted garlic, 1Tbs fresh chopped thyme, salt and pepper and pour over veggies.  Bake at 350 degrees for 30-45 mins or until a knife inserted in the center comes out clean. Cool 15 mins before slicing and serving.

Mini Wonton Quiches: Beat together 4 eggs, 1/2c chopped cooked ham, 2Tbs chopped green onions, 2Tbs chopped sweet red pepper and 1Tbs flour until well blended. Spray 24 miniature muffin cups and gently press 1 wonton wrapper into each cup, allowing ends to extend above edges of cup. Spoon about 1/2 tablespoon egg mixture into each wrapper-lined cup and bake at 350°F until knife inserted near center comes out clean, about 12 to 15 minutes.

Vichyssoise (Cold Leek & Potato Soup):  Simmer together 6c chicken stock, 3c sliced leeks, 3c diced potatoes and salt for 30 minutes until the potatoes and leeks become tender.  Puree the soup, chill and then add 1c half and half and season to taste.  Serve garnished with minced chives.

Avocado Gazpacho: Place 1/2c cold water, juice of a lime, 1 avocado, 1 cucumber, 1 yellow bell pepper, 3 small radishes, 2 garlic cloves, 3 green onions, 1 seeded jalapeno, 2Tbs olive oil, 2Tbs white wine vinegar, 1/3c fresh basil, salt & pepper in food processor or blender and blend until combined but with some texture still remaining.   Pour into large bowl and refrigerate for at least 2 hours before serving. Ladle into serving bowls and garnish with sour cream and lime zest.

Fresh Ginger Peach Soup: Slice 6 ripe peaches into quarters and evenly dust them with a combination of 1tsp salt and 1tsp cinnamon.  Arrange cut side down on cookie sheet, bake at 350 degrees for 20 mins., then cool and remove skins.   Simmer 1 sliced carrot, ¼” piece thinly sliced ginger in water until tender and cool. Using a slotted spoon, transfer carrots and ginger to a blender along with 3⁄4 cup of the cooking liquid. Add 1/2c Greek yogurt, 2Tbs half & half, 2tsp fresh lime juice, 1Tbs honey and cooked peaches and then purée until smooth.  Chill and serve garnished with toasted sliced almonds.

Chilled Kiwi Mango Soup: Puree 2c mango cubes, 1c kiwi cubes, 2Tbs chopped mint and 2Tbs sugar in a food processor until smooth.  Pass the puree through a fine mesh strainer to discard kiwi seeds.  Chill until serving garnished with additional mint, mango and kiwi cubes.
"So whether you eat or drink, 
or whatever you do, do it all for the glory of God"
I Corinthians 10:31

No comments: