Submit Your Own Recipe • Main Event • Summer Salads • Picnic Sides
Just Desserts
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Blueberry Swirl Cheesecake
1-3/4 c. blueberries
1/4 c. sugar
4 t. cornstarch
4 t. water
2 t. lemon juice
Blueberry Puree: In a saucepan, combine all the puree ingredients, except lemon juice. Over medium heat, while stirring, heat mixture until thickened. Place in a blender and puree with lemon juice. Let cool.
2 c. low-fat ricotta cheese
1 (8 oz.) light cream cheese, softened
3 eggs
1 c. skim milk yogurt
1-1/4 c. sugar
2 t.vanilla
1/4 t. salt
1/2 c. light sour cream
1/4 c. all-purpose flour
1 Pre-made graham crack pie crust
Filling: in a food processor or blender with a sharp blade, process the ricotta cheese until smooth. Add cream cheese and eggs, and beat until smooth. Add the remaining ingredients and beat until smooth. Pour the filling over your graham cracker crust. Drop spoonfuls of blueberry puree carefully over it. Using a knife, swirl lightly to create a marbled effect. Refrigerate for 3 hours or until ready to serve.
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Strawberry Pizza
Crust
1/2 c. plain flour
1/4 c. brown sugar
1 c. margarine
1/2 c. chopped pecans
Filling
8 oz. pkg cream cheese
3/4 c. powdered sugar
9 oz. whipped topping
1/4 tsp vanilla extract
Topping
3 oz. pkg strawberry gelatin
4 c. sliced strawberries
4 Tbsp cornstarch
1 c. water
1/2 c. sugar
pinch of salt
Pre-heat oven to 400 degrees. Mix all crust ingredients together. Spread mixture flat in pizza pan and bake for 15 minutes.
Allow crust to cool (approx. 30 minutes). Mix cream cheese and powdered sugar. In separate bowl mix whipped topping & vanilla. Fold whipped mixture into cream cheese mixture. Spread over cooled crust and refrigerate.
Mix gelatin, sugar, salt and 1/2 c. water. Dissolve cornstarch in other 1/2 c. water and then stir into gelatin mixture. Heat on stove top until thickens, then remove from heat and add fresh strawberries. Once cooled, spread mixture on top of cream cheese layer and refrigerate for at least 1 hour before serving.
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Grilled Banana Boats
4 medium ripe bananas, unpeeled
4 tsp. chocolate chips
4 Tbsp. mini marshmallows
2 tsp. finely chopped pecans
aluminum foil
Cut each banana peel lengthwise, about 1/2 inch deep. Open gently to fill each pocket with 1 tsp. chocolate chips, 1 Tbsp. mini marshmallows and 1/2 tsp. chopped pecans. Wrap each banana in aluminum foil and seal at top, leaving space at the top. Place on grill over medium heat, and cook for 10 minutes or until marshmallows have softened. Unwrap from aluminum foil and serve immediately.
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Grilled Watermelon Skewers
1 medium sized watermelon, cut into 1 1/2 inch thick cubes
1/4 cup local honey
1/4 cup freshly squeezed lime juice (about 3-4 limes)
1 1/2 tsp. cayenne pepper or Creole seasoning
Kosher salt
Place watermelon cubes on skewers. Mix honey, lime juice, cayenne pepper and salt. Brush each side of skewer with lime and honey mixture. Place on grill over medium high heat, turning once. Grill each side about 2-3 minutes. Serve with leftover lime and honey mixture for dipping.
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Grilled Peaches with Feta
4 Large Peaches – 1/2 with pits removed
3 oz. Feta Cheese at room temperature
1 tsp Basil – finely chopped
1 Tbsp Olive Oil
1 Tbsp Honey
In a food processor combine feta, basil, olive oil, and honey. Blend until mixture is fully incorporated – it will be thick.
Heat Grill to Medium Low ~300 degrees
Coat grates of grill with oil to prevent sticking
Place peach halves directly on grill, flesh side down
After 4 minutes flip to skin side and grill another 2 – 3 minutes
Remove peaches from grill and let cool 2-3 minutes
Spread feta mixture over the top and serve
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