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Cherry Cranberry Fruit Delight

June 14, 2010 By The Recipe Mom Leave a Comment

What You Need:

2 (.6 oz.) pkg.  sugar free cherry gelatin
2 C boiling water
1 (12 oz.) pkg. fresh cranberries
1 apple, peeled, cored and chopped
1 orange, peeled, seeded and chopped
1 (1 in.) piece of orange peel
1 (20 oz.) can crushed unsweetened pineapple with juice

How to Make It:

Stir the gelatin into the boiling water until it is dissolved.
Fold in the cranberries, apples, orange and orange peel.
Add the pineapple with its juice and stir to blend in well.
Allow the mixture to cool slightly.
Once cool place the mixture into the blender in batches and blend until slightly chopped.
Once all the gelatin mixture has been chopped pour it into a 13X9 pan and cover.
Chill for at least 3 hours or until the gelatin if firm.

Makes 16 servings

Fruit is a necessary part of a healthy balanced diet. It can be hard to incorporate all the necessary daily requirements of fruit into a diet but this recipe can give you a good start. You can substitute frozen cranberries in place of the fresh ones. This fruity side dish can also be turned into a healthy dessert by adding a little fat free whipped topping to each bowl full.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Nutritional Information: (approximate values per serving)
Calories 47; Fat 1g; Saturated Fat 0g; Carbohydrates 11g; Protein 2g; Fiber 0g;
Cholesterol 0mg; Sodium 46mg

Filed Under: Desserts, Health Concious, Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , ,

Grilled Orange Salsa Steak

May 29, 2010 By The Recipe Mom Leave a Comment
grilledsteak

What You Need:

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Put the soy sauce and 1/4 C of the green onions into a large sealable bag.
Add the lime juice, brown sugar, hot sauce and garlic, seal the bag and shake to blend.
Place the steak into the marinade, seal the bag and turn to coat.
Refrigerate at least 2 hours, turning the bag occasionally to keep the meat well covered.
Preheat the grill to medium heat.
Remove the steak from the marinade, place it on the grill and discard the marinade.
Grill the steak for 5 minutes.
Turn the steak and grill for 5 minutes longer or until the internal temperature reaches 160 degrees for a medium done steak.
Cool the steak and slice across the grain.
Place the remaining ingredients into a mixing bowl and stir until blended together well.
Sever the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade gives you a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

Filed Under: Beef, Dinner Ideas, Grilled, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , ,

Orange Cranberry Yuletide Tea

December 1, 2009 By The Recipe Mom Leave a Comment
teawithlemon

teawithlemonWhat You Need:

4 quarts of water
1 1/2 C of sugar
6 cinnamon sticks
8 C of cranberry juice
4 C of orange juice
1/3 C of lemon juice

How to Make It:

Pour the water into a Dutch oven pan and place over low heat.
Add the sugar and stir until the sugar is dissolved.
Add in the cinnamon sticks and adjust the heat to high.
Bring the water mixture to a quick boil then reduce the heat to low.
Cover the pan and simmer 25 minutes, stirring occasionally.
Remove the cinnamon sticks and discard.
Stir in the cranberry, orange, and lemon juices until well blended.
Serve warm with a cinnamon stick and a slice of orange or lemon in each cup.

Makes 32 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 25 minutes
Total Time: approximately 30 minutes

A warm cup of tea will liven up your Christmas celebration. The bit of citrus in this cinnamon laced cranberry tea gives it a little spark. Pour it into a crock pot on low temperature to keep the tea warm and tasty all day long.

Filed Under: Drinks and Smoothies, Recipe Cards Tagged With: , , , , , ,

Orange and Black Ice Cream Cones

September 28, 2009 By The Recipe Mom Leave a Comment
orangebatshappyhalloween1

orangebatshappyhalloween1What You Need:
1 (4 oz.) pkg. German sweet chocolate
1/4 C of butter, cubed
3/4 C of sugar
2 eggs
1/2 C of flour
1 t vanilla extract
24 (3 inch) ice cream cones
24 scoops orange sherbet
Black sprinkles

How to Make It:

Set the oven to 350 degrees and preheat.
In a microwave safe bowl put the chocolate and butter and microwave for 1 minute on high.
Stir the mixture until very smooth.
Cool the chocolate for 5 minutes.
Pour the chocolate into a large mixing bowl and add the sugar.
Mix in the eggs until completely blended together.
Fold the flour in until well blended.
Stir in the vanilla extract.
Stand the ice cream cones into the cups of a metal muffin tin.
Fill each cone with batter no more than 2/3 full.
Bake in the preheated oven 20 minutes or until a toothpick inserted in the center comes out with moist crumbs, be careful not to over bake.
Cool the cones to room temperature.
Place one scoop of sherbet onto each ice cream cone.
Sprinkle with the black sprinkles and serve immediately.

This is a fun twist to ice cream cones. They make a special Halloween treat for kids. You can use chocolate sprinkles instead of black sprinkles if you prefer.

Makes 24 cones

Filed Under: Breakfast Foods, Desserts, Halloween, Ice Cream, Kid Friendly, Recipes, Snacks, Soups and Salads Tagged With: , , , , , , , , ,

Cashew Ghost Pops

September 21, 2009 By The Recipe Mom Leave a Comment
ghosties

ghostiesWhat You Need:

1 (12 oz.) pkg. semisweet chocolate chips
4 1/2 t canola oil
40 large marshmallows
20 Popsicle sticks
1/2 C of orange sprinkles
1/2 C of black sprinkles
1 C of cashews, ground fine

How to Make It:

Line a baking sheet with wax paper.
In a small microwave safe bowl put the chips and microwave on high 30 seconds and stir until smooth.
Continue to microwave at 15 seconds intervals if all the chips are not melted, stirring after each time.
Thread 2 marshmallows onto each Popsicle stick.
In a shallow bowl mix together the orange and black sprinkles.
Dip the threaded marshmallows into the melted chocolate allowing excess to drip back into the bowl.
Roll the dipped marshmallows through the sprinkle mixture coating them well.
Place the cashews into a shallow bowl and roll each of the ghost pops through the cashews.
Standing them up, place the coated marshmallows onto the prepared baking sheet.
Chill in the refrigerator for at least 1 hour or until firm

Kids love these ghost pops. You can use any type of ground nut or they can be omitted if you prefer. Chocolate sprinkles may be substituted for the black sprinkles if you prefer.

Makes 20 pops

Filed Under: Halloween, Kid Friendly, Recipes, Snacks Tagged With: , , , , , , , ,

The Snappy Orange Vegetable

August 6, 2009 By The Recipe Mom Leave a Comment
carrots

carrotsThey say eating a carrot is good for your eyes. Carrots are also known as “rabbit food” probably because of one famous bunny. Rabbits do like carrots and so do many humans and they are good for more than just the eyes.

Did you know that carrots were not always orange? They used to be white, purple and yellow in color. It was about 500 years ago that the orange carrot came along.

Early settlers used carrots as a remedy for different stomach ailments. Today we use them in many of the dishes we serve. These orange delights are not seasonal and can be purchased year round. At a farmers market you will find them bunched together with leafy green tops as if they were just pulled out of the ground. They can also be purchased sliced, chopped or even in miniature versions at the supermarket. This may be much handier but be sure to eat them fairly quickly. The packages usually have an expiration date on them. Carrots are like other veggies and fruits that shouldn’t be cleaned until ready to eat them.

Store your carrots in the refrigerator. They have a long life expectancy in the refrigerator and keeping them cool will help to delay browning and wilting. When choosing carrots be sure they are firm and do not easily bend.

Carrots are one of the better raw vegetables to eat. Grab a carrot, wash it off, clip the top and tip and munch to your heart’s content. Eaten raw, the carrot maintains all the nutrients that it contains. These nutrients include beta carotene, which is a form of vitamin A, iron and calcium.

Carrots also taste great when cooked. They hold up well when baked or boiled on the stove. Carrots are often present in stews or soups. They do take a little longer to soften when cooked, like the potato, so add them to soups or stews early to give them to cook through.

Carrots make a great side dish. Top them with oregano or other types of herbs. Serve them with a dollop of butter or glaze them with honey or brown sugar

Carrots can also be used in cakes, muffins or bread. Carrots cakes with cream cheese frosting are often a staple dessert when it comes to Easter dinner but it’s great anytime of year. Carrot bread makes a great snack and carrot muffins taste great with a glass of milk for a quick breakfast.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , , , , , ,

Cool Cucumber Orange Salad

July 6, 2009 By The Recipe Mom Leave a Comment
cool-cukes

cool-cukesWhat You Need:

2 cucumber, sliced
4 naval orange, peeled and sectioned
1/2 C of honey
1 C of orange juice
1/2 C of olive oil
1 tsp cider vinegar

How to Make It:

Place the cucumber slices and orange segments in a serving bowl.
Place the honey into a small mixing bowl.
Whisk the orange juice, oil and vinegar into the honey until blended in well.
Pour the sauce over the cucumbers and oranges and gently toss to coat.

Makes 8 servings

Slice the cucumbers with a serrated knife and place the salad over a bed of lettuce before serving to give this salad an elegant look. Sprinkle the top with chopped pecans for a little crunch.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , ,

Walnut Fruit and Cheese Salad

June 23, 2009 By The Recipe Mom Leave a Comment
fruit-and-cheese

fruit-and-cheeseWhat You Need:

1 1/2 C of mayonnaise
1 tsp grated orange peel
1 C of orange juice
4 tsp lemon juice
4 apples, chopped
1/2 C of celery, chopped
1/4 C of walnuts, chopped
2 C of cheddar cheese, shredded

How to Make It:

Place the mayonnaise and orange peel into a mixing bowl.
Pour in the orange and lemon juice and whisk until smooth.
In a large serving bowl combine together the apples, celery and walnuts.
Sprinkle the cheese over the top and gently stir until well combined.
Pour the mayonnaise mixture into the bowl and toss until well coated.
Cover the bowl tightly and refrigerate for at least 15 minutes before serving.

Makes 8 servings

This is a tangy twist on that favorite Waldorf salad. If you aren’t fond of walnuts, try pecans, cashews or regular peanuts instead.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , ,

Sunny Sunshine Sherbet

June 10, 2009 By The Recipe Mom Leave a Comment
sunshine

sunshineWhat You Need:

5 1/2 C of orange flavored drink
1 (8 oz.) can crushed pineapple with juice
2/3 C of sweetened condensed milk

How to Make It:

Place the orange dink into a large mixing bowl.
Stir in the crushed pineapple along with its juice.
Whisk the condensed milk into the mixture.
Transfer the mixture to a 3 qt. baking dish and cover with plastic wrap.
Freeze the mixture for 4 hours, stirring once every hour or until the mixture is firm.
Smooth the top of the mixture out with a rubber spatula.
Cover and freeze undisturbed for at least 2 hours or until the sherbet is as firm as you like.

Makes 12 servings

Chopped fresh orange can be added to this sherbet at the same time as the pineapple. Sherbet it a great dessert idea and it takes less time and is much easier to make than regular ice cream.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , , ,

Fruit Salads: There’s more to Salad than Lettuce

February 26, 2009 By The Recipe Mom Leave a Comment
Retro Apple Logo fruit salad
Image by flickrich via Flickr

When we think of a salad the first thing that comes to mind is usually lettuce. Although lettuce makes a great salad it’s not always a necessity. Salads can be made up of just about anything and fruit is a great way to change things up a bit.

Fruit salads consist of, you guessed it, fruit. Of course they can include lettuce if you like, but the main component is fruit. Think of all the different types of fruit we have to choose from. Now imagine all the different ways of using those fruits in luscious salads.

Traditional fruit salads are quick and easy to prepare. For instance if you have a couple cans of fruit cocktail in the cabinet just drain them, dump them in a salad bowl and add a few little extras. Extras can consist of whipped topping, marshmallows, nuts or even a sprinkle of coconut.

You can go even farther and healthier by adding fresh fruits to your fruit salads. Berries aren’t the only fruits that work well. Peaches, pears, oranges or, well just about any fruit can make a fruit salad that’s fit for any occasion.

Traditional fruit salads can be used as a side dish or even as a dessert on any menu. Basic fresh fruit salads can be the perfect addition to any breakfast or can be used to please that hungry stomach at snack time.

Another type of fruit salad is a citrus salad. Oranges, grapefruit, lemons and limes all make great fruit salad ingredients. Add some additional toppings or elements and who knows you may even have the kids begging for more. These types of salads can have a little bite so add some whipped topping or a brown sugar based dressing to keep those lips from puckering up too much.

Exotic fruit salads are making a place on the table these days. Even less known fruits such as pomegranate, papaya, star fruit and kiwi are showing up more and more in local supermarkets. These tasty treats can make a fruit salad stand out both in presentation and taste.

Fruit salads are easy to make. With the many varieties of fruit available like grapes, cherries, apricots and of course all those berries you can make this type of salad a constant at the table. A fruit salad can be made simple with canned fruits, extravagant with fresh fruits or even fun with dried fruits. No matter which way you decide to go fruit salads are sure to be hit with everyone.

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