July 2000 Red, White and or Blue Recipes
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What's coming up next: The   month of August the Webspresso Kitchen will be closed! Starting in September, the deadline for recipe submissions will be the THIRD of each month. Check back here for the Sept. recipe theme to be announced.
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ribb.gif (2936 bytes)WHO WON?

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Cheesecake Cookie Bars
1/3 cup brown sugar
1 cup flour
1/2 cup chopped pecans
1/3 cup butter, melted
8 ounce cream cheese softened
1/4 cup sugar
1 egg beaten
2 T. milk
1 T. lemon juice
1 t. vanilla
fresh strawberries sliced and fresh blueberries whole
Mix brown sugar, flour , pecans and melted butter. Reserve 1/3 cup crumbs and press remaining into an 8" square pan. Bake at 350 degrees for 12 to 15 minutes. Meanwhile, prepare filling. Blend cream cheese and sugar well. Beat in remaining ingredients until smooth. Pour evenly over crust. Sprinkle with reserved crumbs. Return to oven and continue baking for an additional 15 - 20 minutes, or until set. Once cooled cut into squares and then diagonally to make a triangle. Garnish with a dot of cool whip, sliced strawberries and blueberries.
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. Blueberry/Cherry Cobbler
1 stick (1/2 cup) butter or margarine
1 cup sugar
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 can ( 1lb. 13oz.) each of blueberries and cherries (not the pie filling, but the canned fruit) or
you can take 3 cups each of fresh fruit and if sour cook with 1/2 cup to 1 cup sugar until it comes to a boil instead of using the canned fruit
Preheat oven to 350 degrees. Melt butter/margarine in a 2 quart casserole. While its melting mix together dry ingredients and then stir in milk. Beat until smooth. Pour over the melted butter/margarine. Spoon fruit and juice over top of this. Bake at 350 degrees for about 50 mins. or until the crust turns a golden brown!!
You can double this recipe and use a 13x9 pan and it works just fine!!
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Red Rhuberry Freezer Preserves
Believe me, even if you don't care for rhubarb, you will love this preserve spread on your morning toast or rhubarb lovers on ice cream! And, it is so easy!
9 c. 1/4 - 1/2" pieces fresh rhubarb (I like them as small as I have patience to do)
5 1/2 c. sugar
6 oz. pkg. red Jell-O
Pour sugar over rhubarb in large Dutch oven.
Let stand 1 - 2 hrs. ~ makes syrup.
Heat over med. , stirring frequently.
Simmer 'till tender ~ about 10 minutes.
Stir in Jell-O 'till dissolved.
Pour into hot jars ~ you can use plastic containers ~ Cool
Store in freezer or frig.
Makes about 6 1/2 cups.

White Margarita Pie
Combine & press firmly on sides & bottom of lightly buttered 9" pie plate:
1 1/4 c. finely crushed pretzels
1/2 c. + 2 tbs. butter, melted
1/2 c. sugar
Combine in large bowl & mix well:
1 14oz. can sweetened condensed milk
1/3 c. lime juice
2 tbs. tequila
2 tbs. triple sec
Fold in 1 1/2 c. whipped cream
Pour into prepared crust & freeze 4 hrs. or 'till firm.
Let stand 10 mins. before serving.
Garnish with thin slices of lime & a light sprinkle of crushed pretzel mix
This is a wonderful treat ~ very rich. Enjoy!

Best Ever Blueberry Muffins
(Yields 24)
4 eggs
2 c. sugar
1 c. veg. oil
1 tsp. vanilla extract
4 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 c. sour cream (16 oz.)
2 c. fresh blueberries (I have used frozen~don't thaw)
In bowl beat eggs. Gradually add sugar, then oil continuing to beat. Add vanilla.
Combine dry ingred. & add alternately with sour cream to the egg mixture.
Gently fold in blueberries.
Spoon into greased muffin tins & bake at 400 for 20 minutes.
Know you'll enjoy these oh so moist muffins.
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RED, WHITE & BLUE COOKIES
1 plain yellow cake mix
1 cup flour
1 stick melted butter
1/4 cup honey
2 eggs
red,white & blue sugar sprinkles
Wooden sticks
Heat oven 375
Mix together:
Cake Mix, flour, melted butter, honey & eggs.
Beat for 2 mins. on low.
Lightly flour your hands and shape into 1 inch balls and then roll balls in
colored sprinkles.
Place 2 inches apart on lightly greased cookie sheets.
Bake on center rack of oven 8-12 minutes.
Immediately insert a wooden stick halfway into the side of each cookie.
Let cookies rest on cookie sheet 1 minute. Remove carefully with spatula to
wire rack to cool completely.
Decorate a flower pot and insert cookies into a flower foam and use as a
center piece.
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Red, White and Bleu Coleslaw
1 bag cole slaw mix
1 jar of T Marzetti's or Marie's Cole Slaw Dressing
Equivalent amount of Mayonnaise
1 Large package of bleu cheese
Cherry or Grape Tomatoes, sliced in half
Place cole slaw mix in a large bowl. Add mayonnaise and cole slaw dressing. Mix until creamy; add half of bleu cheese. Mix in cabbage; top with remaining bleu cheese and cherry tomatoes.
Chill 2-3 hours before serving. Will keep several days in an airtight container.

Jo's Cinnamon Applesauce Salad
1 (3 oz.) package lemon Jell-O
1 cup boiling water
2/3 cup red hots candies
1 1/2 cup applesauce
Filling~
8 oz. cream cheese
1/2 cup celery, finely chopped
1/2 nuts, finely chopped
1/2 cup mayonnaise
Dissolve candy in boiling water. Stir in Jell-o until dissolved. Stir in applesauce. Put half of the mixture into a greased mold and refrigerate (she used a bear pan) until set. Prepare filling and pour onto layer of set Jell-O. Tope with remaining Jell-O mixture. Chill until set. Completely fills a standard size loaf pan.
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BLUEBERRY SALAD
1 lg can crushed pineapple 1 can Blueberry pie filling
1 lg box black cherry or 1 pkg (8 oz.) sour cream
raspberry Jell-O 1 pkg (8 oz.) cream cheese
1/2 cup sugar 1 tsp vanilla
Dissolve Jell-O in 2 cups boiling water. Add pineapple and blueberries in juice. Put in refrigerator overnight until congealed. Mix with beaters, sour cream, cream cheese, sugar and vanilla. Pour over the  congealed mixture and place back in refrig. until time to serve.

ribb.gif (2936 bytes)STRAWBERRIES AND STRIPES PARFAIT
6 cups (2 lbs) whole strawberries, divided
1/2 cup sugar - 1/4 cup water - 1 tbs lemon juice
1/2 frozen (defrost) butter pound cake (10 3/4 ozs.)
1 carton (8oz) cool whip - 1/2 pt fresh blueberries
1/2 cup toasted coconut
Additional strawberries and sprig of mint
for garnish
In blender or food processor:
Combine 2 cups strawberries, sugar, water and lemon juice - process until smooth. Pour into sauce pan and bring to a boil, reduce to low heat and cook 3 to 5 mins. (until color darkens), stirring constantly. Pour into med. size bowl and cool completely. Cut pound cake into 1/2" cubes. Halve remaining strawberries lengthwise and add to cooled, cooked sauce.
Toss to coat.
In 8 parfait or long stemmed glasses, layer:
2 tbs strawberry mixture - 1/3 cup pound cake - 2 tbs strawberry mixture - 2 tbs cool whip - 2 tbs blueberries - 2 tbs cool whip - top with 1 tbs coconut and garnish with 1 whole strawberry and a sprig of mint.
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Cherry Cheesecake

Crust-18 whole oatmeal graham crackers
1 stick butter or margarine, melted (1/2cup)
1 envelope unflavored gelatin
1/4 cup cold water
3 bricks (8 oz. each) 1/3-less-fat cream cheese (Neufchatel)
3/4 cup sugar
1 cup (8 oz) fat-free sour cream
2 t. freshly grated lemon peel
1 can (21 0z) cherry pie filling
Line a 13 X 9 X 2-in. baking pan with foil, letting foil extend about 2 in. above pan on both sides. Coat foil in pan with nonstick cooking spray.
Process crackers in food processor or crush in a sturdy plastic food bag, until reduced to fine crumbs (should have 2 1/2 cups). Add butter and process, or add to bag and knead, until crumbs are moistened. Press firmly over bottom of prepared pan. Place in freezer.
Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Place over low heat and stir with rubber spatula until granules completely dissolve and mixture is clear. Remove from heat. Beat cream cheese and sugar in a large bowl with mixer on medium speed
until smooth. Beat in sour cream. With mixer on low speed, beat in dissolved gelatin and lemon peel. Pour into crust; spread evenly.
Cover and refrigerate at least 4 hours until firm, or up to 4 days. Lift foil by ends onto cutting board. Cut cheesecake in 24 squares.
Top each with a spoonful of cherry pie filling...Makes 24 servings.
Serve on your prettiest blue plates!
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Trifflin

1 Angel food cake
2 boxes sugar free vanilla pudding
1 qt fresh strawberries
1 qt fresh blueberries
1-2 containers of cool whip lite
Make pudding and chill. Tear angel food cake into small pieces.
Layer in large glass bowl as follows:
some angel food cake pieces
pudding
blueberries
coolwhip
angel food cake pieces
pudding
strawberries
coolwhip
Then top with any leftover fruit. Makes a colorful dessert and lite for summer.
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Red, White, and Blue Tarts
1/2 cup whipping cream
1/4 cup powdered sugar
1/2 cup sour cream
1 teaspoon grated lemon peel
3/4 cup halved strawberries
3/4 cup blueberries
6 single serve graham cracker crusts
In small bowl, combine whipping cream and powdered sugar; beat at low
speed until well mixed, scraping sides of bowl occasionally. Beat at
high speed until stiff peaks form. Fold in sour cream and lemon peel.
Gently fold in berries. Spoon mixture evenly into crusts. Refrigerate 1
hour before serving. Garnish with additional fruit and small flags.
Store in refrigerator.

Fresh Fruit Yogurt Dessert
CRUST:
1 cup vanilla wafer crumbs (about 20 cookies)
1/4 cup finely chopped walnuts
2 tablespoons margarine or butter, melted
FILLING:
1 (3-0z._ pkg. raspberry Jell-O
1 1/4 cups boiling water
1 (8 oz.) container vanilla yogurt
1 1/2 cups fresh raspberries
1/2 cool whip, thawed
fresh raspberries (for garnish)
In small bowl, combine all crust ingredients; mix well.. Press mixture firmly in bottom of ungreased 8-inch square pan. Refrigerate while making filling. In large bowl, dissolve Jell-O in boiling water. Stir in yogurt until well blended. Cover; refrigerate until thick but not set, 60 to 70 minutes. Beat jell mixture at high speed until doubled in volume, about 5 min. Fold in 1 1/2 cups raspberries, pour into crust.
Cover; refrigerate until firm. Cut into squares and garnish each with a little cool whip and fresh raspberries. Store in refrigerator.
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FROZEN VANILLA CUSTARD

4 egg yolks 1 cup sugar
1 cup milk 1 cup half & half
1/8 tsp. salt 1 tsp. Vanilla
2 cups whipping cream, whipped
Beat egg yolks in a heavy saucepan until thick and lemon colored; gradually add sugar, beating well.
Add milk, half & half, vanilla and salt; beat well.
Bring to a boil. Reduce heat to low; then cook, stirring constantly, until mixture thickens and coats a metal spoon. Let cool to room temperature.
Gently fold whipped cream into custard, and spoon into a 1 Qt. Dish; freeze until firm; garnish with chocolate shavings if desired. 8 servings

BLUEBERRY JAM
1 qts. Stemmed blueberries, crushed
cup lemon juice
7 cups sugar
2 (3 oz) pkgs. Liquid pectin
Combine first three ingredients in a Dutch oven; bring to a boil, stirring occasionally, until sugar dissolves.
Boil mixture 2 minutes, stirring frequently; remove from heat. Add pectin and stir 5 minutes. Skim off foam with a metal spoon.
Quickly pour hot jam into hot sterilized jars, leaving " headspace; wipe jar rims. Cover jars at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes. Yield: 5 half pints.

BLUEBERRIES AND COINTREAU
2 cups fresh blueberries, rinsed and drained
cup Cointreau or other orange flavored liqueur
Whipping Cream or cool whip
3 tablespoons powdered sugar
Place cup blueberries in each of 4 stemmed glasses; pour 1 T. Cointreau over each serving. Dust with powdered sugar and top with whipped cream
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EASY CHERRY CHEESE PIE

1 - 9" graham cracker crust,
1 - 8 oz. pkg. cream cheese (softened)
1 14 oz. can sweetened condensed milk (not evaporated)
1/3 cup ReaLemon juice from concentrate
1 tsp. vanilla extract
Can cherry pie filling
In large bowl, beat cheese until fluffy.Beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top w/pie filling before serving
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Independence Day Jell-O
(Red) One 3 oz package of Red Jell-O (your choice raspberry, strawberry)
(White) 8 oz container of Cool Whip
(Blue) 3/4 to 1 & 1/2 cups of fresh blueberries
Make Jell-O according to directions on the box for molding. Add fruit, chill. Invert and top with the Cool Whip.  Very patriotic. The kids will love it - then again so will the adults.

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Blue Cheese Butter
To 1/4 pound butter add 1 1/3 cups blue cheese.  Blend in a bowl or food processor until smooth.  Put in a crock and chill (or freeze for later use).
If desired, add 1/8 tsp. finely chopped garlic.


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AMARETTO BREEZE

1 (8 oz. pkg.) Cream Cheese, softened
1/2 Cup Sour Cream
1/2 Cup sugar
3 tablespoons almond-flavored liqueur
2 tablespoons whipping cream
1 pint blueberries
1 pint strawberries
~Beat cream cheese and sour cream in small mixing bowl at medium speed with electric mixer until  well blended. Blend in sugar, liqueur and cream. Chill.
~Place berries in individual serving dishes (I use wine glasses or something fancy!) and top with cream cheese sauce.  4 - 6 servings.

BERRY EASY BERRY FILLED MUFFINS
1 package Dumcan Hines Blueberry Muffin Mix
1 Egg
1/2 Cup water
1/4 Cup strawberry jam
2 tablespoons sliced almonds
1. Preheat oven to 400 degrees. Place 8 (2 1/2 in.) paper or foil liners in muffin cups.
2. Rinse blueberries from mix with cold water and drain.
3. Empty muffin mix into bowl. Break up any lumps. Add egg and water.  Stir until moistened, about 50 strokes. Fill cups half full with batter.
4. Fold blueberries into jam. Spoon on top of batter in each cup. Spread gently. Cover with remaining batter. Sprinkle with almonds. Bake at 400 degrees for 17 to 20 minutes or until set and golden brown. Cool in pan 5 to 10 minutes. Loosen carefully before removing from pan.
Makes 8 muffins.
Tip: For a delicious flavor variation, try using red raspberry jam instead of strawberry.
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Blue Corn Tortilla Crusted Red Snapper

2 large eggs, lightly beaten
2 cups all-purpose flour
Salt & freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper.
In a large saute pan, heat the oil over medium-high heat. Dredge each snapper fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off.
Dredge in the ground tortillas and saute for 3 minutes on each side.
Serve with either a spicy hot or sweet fruit salsa
4 servings
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Thanks Candi for organizing the recipes! ~Sally

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