Frozen Raspberry Dessert

My sister, Kathleen, made this wonderful dessert and I just had to have the recipe.  It is delicious and refreshing, especially on a hot summer day.

Graham Cracker Crust:

2 1/2 c graham crackers, crushed

2/3 c butter, melted

1/3 c sugar

Frozen Raspberry Filling:

8 oz cream cheese

1/2 c powdered sugar

14 oz sweetened condensed milk

1 tsp vanilla

3 c raspberries, whole

1 c heavy cream

1 c raspberries, coarsely chopped

8 oz Cool Whip

Preheat oven to 350 F and spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.

Place graham crackers in a food processor or a large Ziploc bag to crush.  In a medium bowl, add crushed graham crackers, butter and sugar, mix well until combined.

Place the crumbs into the bottom of the prepared baking dish and press down evenly with your hands or the bottom of a measuring cup.  Bake for 10-12 minutes.  Carefully remove from oven and let cool completely.

For the frozen raspberry filling, add 3 cups of raspberries to a blender or food processor and blend until smooth.  In a medium bowl, beat heavy cream until stiff peaks form.  In a large bowl, beat the cream cheese and powdered sugar together.

Cindy

Fully Loaded Pork Taquitos

This recipe is from the "Hello Fresh" food delivery kit. A quick restaurant quality taste. I added black beans to the ground pork to make more filling and to add additional flavor.  You can leave out the black beans if you prefer.

1 medium onion

20 oz Ground Pork

1 or 2 cans, drained and rinsed black beans (optional)

2 Roma Tomatoes

2 tsp Hot Sauce

1 lime

8 TBS Guacamole

1 Cup Mexican Cheese Blend

12 Tortillas (if you add black beans, you will need more tortillas)

6 TBS Sour Cream

Southwest Spice Blend:

1 TBS Garlic Powder

1/2 TBS Cumin

1/2 TBS Chili Powder

Tex-Mex Paste:

1 tsp Tomato Paste

1/2 tsp salt

1/2 tsp sugar

1 tsp cocoa powder

2 TBS liquid from a can of chipotles in adobo sauce

Preheat oven to 425F.  Line a baking sheet with foil and lightly oil (or spray with cooking spray).

Halve, peel and thinly slice onion.  Mince a few slices until you have 2 TBS.

Heat a large drizzle of oil in a large pan over medium-high heat.  Add sliced onion.  Cook for 3 minutes.

Add pork, cook, breaking up meat into pieces until pork is browned and cooked through and onion is softened, 4-6 minutes. Add black beans if using.

Stir in Southwest Spice Blend ingredients and the Tex-Mex paste ingredients and 1/2 cup water. Simmer until thickened, 2-3 minutes.  Turn off heat.

Meanwhile, drizzle tortillas with 2 TBS olive oil.  Brush or rub to completely coat on both sides.

Place tortillas on a clean work surface.  Once pork filing is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican Cheese Blend.  Roll up tortillas starting with filled sides, to create taquitos.  Place seam sides down on prepared sheet.  Make sure the taquitos are snug on the sheet - this will prevent them from unrolling.  

Bake on middle rack until golden brown and crispy, 8-12 minutes. (If you prefer, you can also bake these in the Air Fryer at 360F for 10 minutes).

While taquitos bake, finely dice tomatoes.  Zest and quarter the lime.

To make Pico de Gallo, in a small bowl, combine tomatoes, minced onion, half the lime zest and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice.  Season with salt and pepper.

Divide taquitos between 4 plates. Top with creamy guacamole, Pico de Gallo and hot sauce. 

Serve.

Option:  Add 1 or 2 cans of Black Beans (drained and rinsed) to the meat.  This will make 2-4 additional Taquitos.

Serves:  4 

Source:  Hello Fresh

Kimberly

Crispy Kickin' Cayenne Chicken Cutlets with Mashed Potatoes, Carrots and Honey Drizzle

This recipe is from the "Hello Fresh" food delivery kit.  It was easy and quick to assemble.  Absolutely delicious!  it is great that they provide the recipe so we can make this any time.  It's a keeper!  This recipe is for a complete meal consisting of chicken, carrots and mashed potatoes.  If you only wish to make the Crispy Cayenne Chicken, just disregard the mashed potato and carrot ingredients/steps. However, I think the carrots and mashed potatoes are a great accompaniment to this delicious chicken.  This would also be good served with broccoli or asparagus.  The Frank's RedHot Seasoning Blend would also be good on popcorn, fish, soup, tacos, nachos, potatoes, french fries or anything that needs a little kick! 

24 oz Carrots

4 Green Onions

6 TBS Sour Cream, divided

2 tsp. Frank's RedHot Original Seasoning Blend, divided (see photo)

5 TBS Butter, divided

1/2 cup Panko Breadcrumbs

1/2 Cup Monterey Jack Cheese

24 oz Potatoes

4 (approx 20 oz total) Chicken Cutlets (chicken breast pounded to an even thickness)

4 tsp Honey

Preheat oven to 425 degrees F.

Trim, peel and cut carrots on a diagonal into 1/2-inch-thick pieces. Set aside.

Trim and thinly slice green onions, separating whites from the greens. Set aside.

Creamy Buffalo Sauce: In a small bowl, combine half of the sour cream (3 TBS), 1 tsp of the Frank's Seasoning Blend and a big pinch of salt. (you will use the other teaspoon of the Frank's Seasoning later). Stir in water, 1 teaspoon at a time until mixture reaches a drizzling consistency.  Set aside.

Chicken Topping: Place 2 TBS butter in a medium microwave safe bowl.  Microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese and remaining 1 tsp Frank's Seasoning Blend, a big pinch of salt and pepper. Set aside.

Mashed Potatoes: Dice potatoes into 1/2-inch pieces.  Place in a medium pot with enough salted water to cover by 2 inches.  Bring to boil; cook until tender, 15-20 minutes.  Reserve 1/2 cup potato cooking liquid, then drain. Set potatoes aside.

In the empty potato pot, heat a drizzle of oil and white portions of the onion over low heat, cook until softened, 1 minute.  Return potatoes to the pot, mash with remaining 3 TBS sour cream and 2 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.  Season with salt and pepper.  Keep covered off heat until ready to serve.

Carrots:  While potatoes cook, lightly oil a baking sheet.  Place carrots on the pan and drizzle with oil, salt and pepper. Toss to coat.  Roast on the top rack of oven for 20-25 minutes or til tender. When carrots are done, carefully, transfer roasted carrots to a large bowl.  Add 1 TBS butter and toss til melted.

Chicken Cutlets:  Meanwhile, pat chicken dry with paper towel.  Place chicken on a second baking sheet that is lightly oiled. (if you are only making a 1/2 recipe, the carrots and chicken will probably fit on the same baking sheet).  Season chicken with salt and pepper.  Mound tops of chicken with panko-cheese mixture, pressing firmly to adhere.  Roast chicken on top rack until chicken is golden brown and cooked through, about 15-18 minutes. You will be roasting the carrots and chicken at the same time.  However, carrots may take a few minutes longer than the chicken.

To plate, divide chicken, carrots and potatoes evenly onto each dinner plate.   Drizzle chicken with Creamy Buffalo sauce and drizzle with honey (or serve sauce on the side for dipping).  Garnish potatoes and chicken with the remaining green onions and serve.

Serves 4

Source: Hello Fresh

Janice

Pork Teriyaki Stir Fry

This is a great budget-friendly meal.  If you wish, you can change this up by using chicken instead of pork. I used sliced boneless porkchops, because that is what I had on hand.  Also, use whatever vegetables you like...broccoli and snow peas are a good addition. The home-made Teriyaki sauce is sooo much better (cheaper and even better for you) than the jarred sauce. This will definitely be a recipe that will be made often!

Just a few tips: 

- Make sure your pan is hot.  If not, the meat will steam instead of brown.  You want that sizzle.

- Prep everything first and have it all ready.  This is not a "chop as you go" type of meal.  

- Don't crowd the pan by dumping everything in at once.  The ingredients need space.  Work in batches if you have to.

- If you want a little sweetness but don't have pineapple, you can add a splash of orange juice instead.  I used 1 tablespoon of frozen orange juice concentrate in place of the pineapple.

- If you want some spice, add sriracha or chili flakes to the sauce.

- For a low-carb meal, serve over cauliflower rice or wrap in lettuce leaves like little stir fry tacos.

1 lb pork loin, cut into thin strips (or you may use chicken pieces) 

2 TBS vegetable oil, divided

1 cup carrots, julienned or thinly sliced

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

1 cup mushrooms, sliced

1 can sliced water chestnuts, drained

2 cloves garlic, minced (more if you like)

1 tsp fresh ginger, minced (or 1/4 tsp ground)

1 cup canned or fresh pineapple chunks (optional), drain but save juice

1/4 cup low-sodium soy sauce

1/4 cup water (or juice from the canned pineapple, if using) (I used 1 TBS frozen OJ concentrate in addition to the 1/4 cup water.)

2 TBS honey

1 TBS brown sugar

1 tsp toasted sesame oil

1 TBS cornstarch

2 TBS cold water

Cooked rice, for serving

Sesame seeds and green onion (optional garnish)

Make the Sauce:

In a small bowl, whisk together soy sauce 1/4 cup water (or juice), honey, brown sugar and sesame oil.

In a separate bowl, mix the cornstarch with 2 TBS cold water. Set both aside.

Cook the Pork:

Heat 1 TBS oil in a large skillet or wok over medium-high heat.  Add pork, season lightly with salt and pepper and stir-fry until browned and just cooked through (4-5 minutes).  Remove pork from the pan and set aside. 

Stir-Fry the Veggies:

In the same pan, add the remaining tablespoon of oil.  Add carrots and onions first and stir-fry for 2 minutes.  Then add bell peppers, mushrooms, water chestnuts and continue cooking for another 2-3 minutes, until tender-crisp.  Add garlic and ginger and stir for 30 seconds.

Combine and Simmer:

Return the pork to the pan, add pineapple chunks if using and pour in the sauce.  Bring to a simmer.  Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and everything is nicely coated.

Serve:

Serve hot over rice.  Garnish with sesame seeds and sliced green onions if you like.

Serves 4

Source:  pennywiseplates.com

Kimberly