HG's Strawberry Cloud

If you wish to cut calories a little and still enjoy the taste than-
SKIP IT! Starbucks Strawberries & Creme Frappuccino Blended Creme
(12-ounce Tall w/ whipped cream: 410 calories, 11g fat, 250mg sodium, 68g carbs, 0g fiber, 59g sugars, 9g protein)


SIP IT! HG's Strawberry Cloud
(entire recipe, approx. 12 ounces w/ whipped topping: 120 calories, 1g fat, 100mg sodium, 21g carbs, 2g fiber, 14g sugars, 4g protein)

Ingredients:
2/3 cup frozen strawberries
5 oz. light vanilla soymilk
1 oz. Torani Sugar Free Strawberry Syrup
2 tsp. Fat Free French Vanilla Coffee-mate powder; dissolved in 1 oz. warm water
3 no-calorie sweetener packets
3-4 ice cubes OR 1/2 cup crushed ice
2 tbsp. Fat Free Reddi-wip

Directions:
Place all of the ingredients (other than the whipped topping) in a blender. Blend on high speed until completely mixed. Pour, then top with the Reddi-wip. Strawberrylicious!

Apricot Tea Sparkler

Apricot Tea Sparkler

1 1/3 cups Xianju green tea concentrate
1 1/3 cups apricot nectar
1 1/3 cups sparkling water
Ice cubes

Combine concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Make 4 servings.

Papaya Nectar Green Tea

Papaya Nectar Green Tea

1 1/3 cups Xianju green tea concentrate
1 1/3 cups Papaya Nectar
3 Tsp. Honey
Ice cubes

Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.

Green Tea ginger Sparkler

Green Tea ginger Sparkler

1 1/3 cups Xianju green tea concentrate
¼ cup finely chopped crystallized ginger
2 2/3 cups chilled ginger ale
Ice cubes

Combine ginger and tea concentrate for at least one hour. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.

Green Apple Sparkler (healthy tea drinks)

Green Apple Sparkler

1 1/3 cups Xianju green tea concentrate
1 1/3 cups apple juice
1 1/3 cups sparkling water
Ice cubes

Combine tea concentrate, apple juice and sparkling water. Pour into ice filled glasses. Makes 4 servings.

Pierogies with Smoky Mushrooms

Active Time: 14 minutes
Total Time: 24 minutes
INGREDIENTS
1 package (16.9 oz) frozen potato pierogies
4 slices bacon
1 medium onion, sliced
1 package (10 oz) sliced baby bella mushrooms
1 can (14.5 oz) diced tomatoes with garlic and onions
PREPARATION
1. Cook pierogies according to package directions for boiling.

2. Meanwhile, in a large skillet, cook bacon over medium-high heat until crisp. Remove and crumble. Discard all but 2 tsp of drippings.

3. Add onion to skillet with drippings and cook, stirring, 3 minutes. Add mushrooms and 1 Tbsp water; cook 3 minutes or until mushrooms are softened. Add diced tomatoes and bring mixture to a boil.

4. Add pierogies and bacon to skillet and heat through before serving.

Corny Quesadillas

Active Time: 10 minutes
Total Time: 16 minutes
INGREDIENTS
4 ears corn, husks and silk removed
1 pkg (10 oz) corn tortillas (twelve 6-in. diameter)
8 oz Colby-Jack cheese, shredded (2 cups)
PREPARATION
1. Cut kernels off corn with a sharp paring knife. Lay 6 tortillas on work surface. Sprinkle with half the cheese; top with the corn, remaining cheese, then remaining tortillas.2. Grill, turning quesadillas carefully with a wide spatula, about 3 minutes on each side until cheese melts. 3. Cut in quarters and serve warm.Planning Tip: Quesadillas can be assembled up to 4 hours ahead and grilled while the turkey is resting. Or grill quesadillas before the turkey and reheat in oven.

Blueberry-Melon Salad with Thyme Syrup

Blueberry-Melon Salad with Thyme Syrup
Serves 8
Active: 25 min
Total: 45 min

Thyme syrup
1 cup sugar
1/4 cup water
Peel and juice from 1 lemon
4 large sprigs fresh thyme, preferably lemon thyme

Salad
3 cups each diced cantaloupe, honeydew melon and seedless watermelon
1 pint blueberries
Garnish: lemon thyme sprigs

1. Thyme syrup: Bring all ingredients to a gentle boil in a small saucepan; simmer 5 minutes. Remove from heat; let steep 20 minutes. Discard thyme sprigs and lemon peel. Cool syrup to room temperature or store in the refrigerator for up to 1 week.

2. Salad: Just before serving, gently toss together fruit in a serving bowl; add 1/3 cup of the thyme syrup and toss. Spoon into dessert bowls or glasses and garnish with thyme sprigs. Serve with extra thyme syrup, if desired.

Blueberry Dessert Scones

Makes 16
Active: 15 min
Total: 1 hr (includes chilling)


2 cups all-purpose flour
1/3 cup plus 2 Tbsp sugar
1 Tbsp baking powder
1 1/2 tsp grated lemon zest
1/4 tsp each ground cardamom and salt
6 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups blueberries
3/4 cup plus 1 Tbsp heavy cream
2 large eggs
1/4 tsp almond or vanilla extract

1. Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1/3 cup sugar, the baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.

2. In 2-cup glass measure, whisk 3/4 cup cream, eggs and extract until blended; slowly stir into dry ingredients just until a wet dough comes together. Divide in half.

3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 6 1/4-in. round, a scant 1 in. thick. with floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.

4. Heat oven to 375°F. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.

Blueberry Ice Cream Parfaits

6 Blueberry Dessert Recipes

Blueberry Ice Cream Parfaits

Serves 8
Active: 15 min
Total: 5 hr (includes freezing)

4 cups blueberries
1/2 cup sugar
2 Tbsp lemon juice
1 qt vanilla ice cream
1 (10-oz) pkg frozen raspberries in syrup, thawed
2 cups sweetened whipped cream or frozen whipped topping, defrosted
1 cup fresh raspberries

1. Place 3 cups blueberries, the sugar and lemon juice in medium saucepan; mash berries well with a potato masher. place over medium heat and bring to a simmer; cook 5 minutes. Pour mixture into a blender and purée. Pour into a 2-cup measure, cover and chill 2 hours. Place a 1 1/2 -qt freezer container in freezer to chill.

2. Let vanilla ice cream stand at room temperature until softened. Fold chilled blueberry purée into ice cream until well blended. scrape ice cream into chilled container in freezer; freeze several hours or until firm enough to scoop.

3. Purée thawed raspberries and syrup in blender until smooth; scrape mixture through a fine sieve to remove seeds.

4. To make parfaits: For each parfait, spoon 1 Tbsp raspberry purée into a dessert glass and top with a small scoop blueberry ice cream. Top with 1 Tbsp whipped cream, and a few blueberries and raspberries. Repeat the layers. Top parfaits with a dollop of whipped cream.

INGREDIENTS
STARS
1 package (8-serving size) or 2 packages (4-serving size) any flavor red gelatin
1 package (8-serving size) or 2 packages (4-serving size) berry-blue gelatin
CAKE
3 1⁄3 cups plus 1 tablespoon all-purpose flour
2 1⁄4 cups granulated sugar
5 1⁄4 teaspoons baking powder
1 1⁄2 teaspoons salt
2 sticks (1 cup) butter, softened
1 3⁄4 cups milk
1 1⁄2 teaspoons vanilla extract
8 whites of large eggs, at room temperature (save yolks for another use)
WHIPPED-CREAM FROSTING
3 teaspoons unflavored gelatin
3 tablespoons cold water
3 cups cold heavy (whipping) cream
1⁄2 cup confectioners’ sugar
Extra decorations: tubes of red and blue decorating gel, red and blue sprinkles, fresh raspberries, fresh mint
PREPARATION
1. Stars: Have ready two 13 x 9-inch pans (disposable foil is fine) and star-shape cookie cutters in various sizes.



2. Up to 1 day before serving: Place red and blue gelatin in separate bowls. Add 11⁄4 cups boiling water to each and stir until dissolved. Pour into separate pans and refrigerate until firm, at least 3 hours.



3. To unmold Stars: Line a cookie sheet with plastic wrap. Dip pans into warm water 10 to 15 seconds to loosen gelatin. Invert onto work surface. Cut out stars with each size cutter from both colors gelatin (you’ll have more than needed to decorate cake). Lift stars to lined cookie sheet, cover with plastic wrap and refrigerate until ready to assemble cake.



4. Cake: Position racks to divide oven in thirds. Heat oven to 350°F. Generously grease, then flour two 8 x 11⁄2-inch-round cake pans and two 6 x 11⁄2-inch-round cake pans (see Cook’s Tips).



5. Place all Cake ingredients except egg whites into a large bowl. Beat with an electric mixer on low speed 1 minute until blended. Increase mixer speed to high and beat 2 minutes until fluffy. Return speed to low, add egg whites and beat just until blended. Increase speed to medium-high and beat 1 minute longer or until whites are thoroughly blended. Don’t overbeat.



6. Immediately pour batter into prepared pans, filling each 2⁄3 full. Smooth tops.



7. Stagger pans on oven racks so no pan sits directly above another. (Pans can remain in same position during baking.) Bake 28 to 32 minutes or until a wooden pick inserted in center of each layer comes out clean (smaller layers may finish baking first).



8. Cool cakes in pans on wire racks 5 minutes before inverting on racks to cool completely.



9. Thirty minutes before assembling cake: Place a large bowl and beaters of an electric mixer in freezer 15 minutes.



10. Frosting: In a small saucepan, sprinkle gelatin over water and let stand 1 minute. Place over low heat and stir with a rubber spatula until completely dissolved. Pour into small bowl and cool about 5 minutes (mixture should still be warm).



11. Using chilled bowl and beaters, beat cream on high speed until soft peaks form when beaters are lifted, about 2 minutes. Reduce speed to low, add confectioners’ sugar and beat 30 seconds until blended. Add gelatin mixture, increase mixer speed to high and beat until stiff peaks form, 2 to 3 minutes. Use immediately. Makes 6 cups.



12. To assemble cake: Place one 8-inch cake layer on serving plate. Spread top with 1 cup frosting. Top with remaining 8-inch layer. Center a 6-inch layer on top. Spread top with 3⁄4 cup frosting. Top with second 6-inch layer. Frost top and sides.



13. Gently press some Stars onto cake. Pipe stripes with piping gels; add sprinkles. Garnish with berries and mint.



14. To serve: Cut top tier in wedges down to bottom tier, then cut bottom tier. Add 1 or 2 of the extra Stars to each serving.



Shortcuts: Prepare two 16-ounce boxes of white cake mix (as box directs) simultaneously. Bake cupcakes with leftover batter. Frost with 16 ounces thawed frozen non­dairy topping.



Cook’s Tips: For the top tier, if you don’t have 6-inch cake pans, use two 6-inch-round disposable foil containers, or a straight-sided saucepan (not nonstick) 6 to 61⁄2 inches wide.



NOTE If using foil pans for baking: Grease and flour well. For stability, place on a cookie sheet before filling. If using saucepan: Wrap handle in 3 layers of heavy-duty aluminum foil to prevent scorching. Fill with 3 cups batter. Place in middle of lower oven rack with 8-inch cake pans on upper rack, but not over saucepan. Bake as directed in Step 7. After 8-inch layers are done (28 to 32 minutes), reduce oven temperature to 325°F and continue baking saucepan 15 to 20 minutes until a wooden pick inserted in center comes out clean. Cool as directed, then split cake in half with a serrated knife and assemble as directed.

Nutty Bacon Coleslaw

SERVES 20 (change servings and units)

Ingredients

1 1/2 cups Miracle Whip
2 teaspoons sugar
1 lb pre-packaged coleslaw mix (containing green and purple cabbage and carrots)
1 lb crispy bacon, crumbled
1 cup salted peanuts, chopped

Directions

1 Stir Miracle Whip and sugar in a large mixing bowl.
2 Add coleslaw mix, bacon, and peanuts.
3 Toss and serve immediately.
4 Be sure to excersize sensible summertime food storage.

Be sure to Read About Safty concerning Food
http://www.fsis.usda.gov/OA/pubs/foodtogo.html

Garlic Scapes & Potato Salad

SERVES 6 (change servings and units)


Ingredients

10 red potatoes, scrubbed & cubed (2 1/2 lbs)
3 stalks celery, chopped
1 tablespoon extra virgin olive oil
1 cup finely chopped garlic scape
1/2 cup finely chopped red onion

DRESSING

2/3 cup buttermilk
1/4 cup light mayonnaise
3 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon pepper

Directions

1 Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.
2 Drain& place in a large bowl; add celery.
3 Heat oil in nonstick skillet over medium-high heat; fry scapes& onion, stirring occasionally, until onions are softened& scapes are tender-crisp, about 5 minutes.
4 Add to potatoes.
5 DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
6 If a moister salad is preferred, add a little more buttermilk.
7 Garnish with remaining dill.
8 Cover& refrigerate for up to 2 days.

Chinese Fried Rice

SERVES 4 (change servings and units)


Ingredients:

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Directions:

1 Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2 Allow wok to cool slightly.
3 Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4 Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5 Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6 Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7 Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8 Leave out additional soy sauce on the table, if desired.

Strawberry Heaven

SERVES 15 (change servings and units)

Ingredients
1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water
Directions
1Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
2Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
3Set aside to cool slightly.
4Stir in sliced strawberries.
5Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
6Press into 9x13 inch pan (I use glass so you can see the pretty layers).
7Set aside.
8Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
9Beat until smooth.
10Stir in remaining Cool Whip.
11Spread evenly over cake layer.
12Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
13Refrigerate 2 to 3 hours before serving.
14Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.

Rosemary Chicken Salad Sandwiches

SERVES 5 (change servings and units)

Ingredients
3 cups chopped cooked chicken breasts
1/3 cup chopped green onion
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
10 slices whole grain bread
Directions
1Combine first 9 ingredients, stirring well.
2Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
3Cut sandwiches diagonally in half.