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February 24th Recipes

“BLACKBERRY-SAUCED PORK CHOPS”

1/2 c. seedless blackberry spreadable fruit
1 Tbsp. lemon juice
1 Tbsp. reduced-sodium soy sauce
Dash cinnamon
4 boneless pork loin chops (5 oz each)
2 tsp. steak seasoning
2 tsp. olive oil
1 c. fresh blackberries

In a small saucepan, combine the first 4 ingredients. Cook & stir over low heat until fruit spread is melted. Remove from heat; set aside. Sprinkle both sides of pork chops with steak seasoning. In a large nonstick skillet coated with cooking spray, cook chops in oil for 5-7 mins on each side or until a meat thermometer reads 160 degrees. Serve with sauce & blackberries.

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“TACO PIE”

1 lb burger
1 tube crescent rolls
1 packet taco seasoning
1/2 c. water
1 c. sour cream
1 c. cheddar cheese
1 c. Doritoes taco flavored chips

Brown burger & drain fat. Add seasoning and water; simmer for 5 mins. Place crescent rolls in deep pie pan and flatten to cover bottom. Next, layer the hamburger, sour cream, cheese and chips. Bake for 25 mins at 350 degrees.

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“NO BAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE”

Crust:
either buy already made oreo crust
—or—
2 1/2 c. oreo cookie crumbs (about 26 oreos)
6 Tbsp. unsalted butter, melted

Finely crush cookies, add melted butter and mix until moistened. Press into a sprayed 9″ springform pan and place in freezer while you make the other components.

Raspberry swirl:
1/2 c. raspberries
2 Tbsp. sugar

Add raspberries and sugar to food processor and pulse until well pureed, about 30 seconds. Press mixture through a fine-mesh strainer into a bowl until there are no seeds remaining; set aside.

Garnish:
White chocolate curls, optional

White Chocolate Cheesecake filling:
16 oz. cream cheese, softened
1 c. powdered sugar
2 c. heavy whipping cream
1 tsp. vanilla extract
10 oz. white chocolate-chopped
1 1/2 c. raspberries

Melt white chocolate and set aside to cool. In medium bowl, mix cream cheese & sugar until smooth and creamy, set aside. In separate bowl, whip heavy cream until soft peaks form, add vanilla and continue mixing until stiff peaks form. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine. Add melted chocolate and mix until well incorporated. Sprinkle raspberries on top of the crust then carefully spoon white chocolate cheesecake filling over the top. Spoon a few teaspoons raspberry sauce on top of cheesecake and swirl with a knife, toothpick, skewer etc to create a marbled effect. Set in fridge to firm. Refrigerate for at least 6 hours or until set. When the topping is set and cooled, run a thin knife around the sides and remove the springform pan sides. Sprinkle with curls & remaining raspberry sauce if desired.

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“MINTY CHIP FRAPPE”

2 scoops mint chocolate chip ice cream
2 Tbsp. chocolate syrup
1/2 c. evaporated milk
1/4 c. mini-chocolate chips
1 c. ice

Combine all into a blender. Blend until smooth and frothy.

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“HOT MOCHA FLOAT”

1/2 c. cocoa
1/2 c. sugar
1 quart milk
2 c. hot strong black coffee or 3 Tbsp. instant coffee granules dissolved in 2 cups hot water.
1/2 pint chocolate ice cream
Whipped cream, for garnish
Shaved chocolate, for garnish

In large saucepan, stir together cocoa and sugar. Slowly add milk, until well blended. Add 2 c. hot strong black coffee while mixing constantly. Remove from heat. Ladle into 6 (8 oz) mugs. Top each with a scoop of ice cream, whipped cream and chocolate shavings.

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“SPARKLING PUNCH”

3 c. water
1 can (6 oz) frozen orange juice concentrate, thawed
1 can (6 oz) frozen lemonade concentrate, thawed
2 c. cranberry juice cocktail
1/2 c. sugar
1 1/2 liters lemon-lime soda, chilled

In a large bowl, combine the first 5 ingredients; mix until sugar is dissolved. Chill for 1-2 hours. Just before serving, stir in soda. Makes 24 servings (3 quarts)

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“COCOA COLA CAKE”

2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 c. regular cocoa cola
1 c. butter or margarine
2 Tbsp. cocoa
1 1/2 c. mini white marshmallows
1 1/2 c. buttermilk
2 large eggs, slightly beaten
1 tsp. vanilla
1 c. finely chopped pecans
Frosting of choice

Stir together first 3 ingredients. Bring cocoa cola, butter and cocoa to a boil over medium heat; stir often. Gently stir in the flour mixture. Stir in marshmallows and next 3 ingredients. Pour into a greased, floured 9×13 pan. Bake at 350 for 30-35 mins. Spread frosting over warm cake and sprinkle pecans on top. Makes 15 servings.

Flossie, Moberly

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KITCHEN TIP MINUTE

There are 5 types of onions:

  1. Shallot–has subtle flavor, it’s sweet with a little bit of spicy, great for egg dishes, vinaigrettes and garnish.
  2. White onion–is the crunchiest, has high water content, large and mostly used in mexican cooking
  3. Red onion–mild flavor, best eaten raw, crisp, adds color to guacamole, salsa & pickling, used in salads, on burgers and in sandwiches
  4. Sweet onion (Vidalia or Walla Walla), thick layers, good for frying, used mostly as an onion ring, in baked gratin and French onion soup
  5. Yellow onion–Sharp and spicy which mellows out cooked, carmelizes well because of the high sugar content.


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