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"Wait on the Lord, be strong and of good courage, and He shall strengthen your heart...wait on the Lord. Psalms 27:14

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Wednesday, June 29, 2005

Wednesday Smorgasboard: HDQ, PQAL and Monday Meals for 4th of July (a couplea days late)

First up is the HDQ:

If you could say something to one person, who would it be, what would you say and why?

I'll table my entry for a later time.

Finally some new PQAL Pictures!

Em has a Speedo floatie suit that she uses to swim by herself and is a total fish, however, when she doesn't have it on, there is always someone in the pool with her and she has her little noodle to further practice swimming on. She LOVES to swim. as these pictures will show!

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Em swimming away from Mommy
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Em Swimming to Mommy
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Someday I'll be a mermaid if I can just swim enough!
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Em loves her daddy! He swims with her every day. His whole family are swimmers. His brother and sister went to state for swimming and Matt used to swim as well.

MONDAY MEALS for the 4th of July!

Since there are such a variety of tastes out there, I am including SEVERAL different BBQ recipes today. A veritable plethora of choices for you to choose how you want to celebrate your 4th of July weekend!

ENTREES:

The BBQ

Tangy Southern BBQ Ribs



Prep Time: 5 min
Total Time: 1 hr 35 min
Makes: 10 servings

1 bottle (18 oz.) KRAFT Original Barbecue Sauce or Jack Daniels Original BBQ Sauce (blue label think it says No. 33 on it)
1 tsp. hot pepper sauce
1/2 tsp. garlic powder
4 lb. pork spareribs, baby back ribs or big ol' beef ribs (my personal favorite)

PREHEAT greased grill to low heat. Mix barbecue sauce, hot pepper sauce and garlic powder. Reserve 1/2 cup of the barbecue sauce mixture for serving with cooked ribs.
PLACE ribs, bone sides down, on grate of grill. Cook, uncovered, 1 hour, turning over after 30 minutes. Brush with the some of the remaining barbecue sauce mixture; continue grilling 30 minutes or until ribs are cooked through, turning and brushing with the remaining barbecue sauce mixture every 10 minutes.
SERVE with the reserved 1/2 cup barbecue sauce mixture.

Round Out The Meal
Serve with your favorite steamed vegetable and a whole wheat roll.

If you don't have a grill, you can use your oven
Place ribs on rack of broiler pan. Reserve 1/2 cup of the barbecue sauce mixture as directed. Brush ribs with some of the remaining barbecue sauce mixture. Bake at 350°F for 1 hour and 15 minutes or until ribs are cooked through, turning and brushing occasionally with the remaining barbecue sauce mixture. Serve with the reserved barbecue sauce mixture as directed.

Steakhouse-Style Grilled Steak

Prep Time: 5 min
Total Time: 21 min
Makes: 4 servings

2 tsp. each brown sugar, garlic powder and onion powder
1 tsp. coarse ground black pepper
4 beef tenderloin steaks (6-8 oz. each)
1 Tbsp. vegetable oil

PREHEAT grill to medium-high heat. Mix brown sugar and seasonings.
BRUSH steaks with oil. Sprinkle seasoning mixture evenly over both sides of steaks; press gently into steaks to secure.
GRILL 6 to 8 minutes on each side or until cooked through.

Round Out The Meal
Grill assorted vegetables along with the steak. You can also make my Famous Mashed Potatoes (which, yes I will include them again in this post) or do a large baked potato with all the fixin's.

BULL'S-EYE® Grilled BBQ Pork Chop Sandwich


Prep Time: 5 min
Total Time: 21 min
Makes: 4 servings

4 boneless pork chops (4 oz. each)
1 cup BULL'S-EYE Original Barbecue Sauce
4 onion slices
4 kaiser rolls, partially split
4 lettuce leaves
4 large tomato slices

PREHEAT grill to medium heat. Place chops on grill; brush with some of the barbecue sauce. Reserve 1/4 cup of the remaining barbecue sauce for spreading onto rolls.
GRILL chops 6 to 8 minutes on each side or until chops are cooked through (170°F), adding onions to the grill during the last 4 minutes of the meat grilling time, turning after 2 minutes and brushing the chops occasionally with the remaining barbecue sauce.
SPREAD cut sides of rolls with reserved barbecue sauce. Fill with chops, onions, lettuce and tomatoes.

Great Substitute
Prepare as directed, using KRAFT Hickory Smoke Barbecue Sauce.

Great Substitute
Substitute onion rolls for the kaiser rolls.

Pork on a Bun
Great for large groups or leftovers!



Prep Time: 15 min
Total Time: 3 hr 45 min
Makes: 20 servings

1/2 cup BULL'S-EYE or KRAFT Original Barbecue Sauce
1/2 cup pineapple juice
2 tsp. grated gingerroot
2 tsp. minced fresh garlic
1 pork shoulder (5 lb.)
3/4 cup A.1. Original Steak Sauce
20 hamburger buns, partially split

PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, gingerroot and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.
PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.
SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.

Special Extra
Serve with CLAUSSEN Pickles.

The Burgers

The Super BBQ Cheeseburger

Prep Time: 10 min
Total Time: 28 min
Makes: 6 servings

1-1/2 lb. ground beef
1/2 cup KRAFT Original Barbecue Sauce, divided
6 KRAFT Singles
6 kaiser rolls, split, toasted
6 lettuce leaves
12 tomato slices
12 CLAUSSEN Kosher Dill Burger Slices

PREHEAT grill to medium heat. Mix meat and 1/4 cup of the barbecue sauce. Shape into 6 patties.
GRILL patties 6 to 8 minutes on each side or until cooked through (160°F), turning and brushing occasionally with the remaining 1/4 cup barbecue sauce for the last 5 minutes of the grilling time. Top each patty with 1 Singles; continue grilling 2 minutes or until Singles begin to melt.
PLACE lettuce and tomatoes on bottom halves of rolls; top with burgers, pickles and tops of rolls.

Round Out The Meal
Serve with assorted cut up fresh vegetables.

Great Substitute
Substitute sesame topped hamburger buns for the kaiser rolls.

All-American BBQ Bacon Cheeseburgers

Prep Time: 10 min
Total Time: 28 min
Makes: 4 servings

1 lb. ground beef
1/2 cup KRAFT Original Barbecue Sauce, divided
4 KRAFT Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
4 thin tomato slices
4 slices OSCAR MAYER Bacon, crisply cooked, drained and broken in half

PREHEAT broiler or grill to medium heat. Mix meat and 1/4 cup of the barbecue sauce. Shape into 4 patties.
BROIL patties 4 to 6 inches from heat or grill patties 7 to 9 minutes on each side or until cooked through (160°F). Top with Singles; continue cooking until Singles begin to melt.
COVER bottom halves of rolls evenly with lettuce and tomato; top with cheeseburgers, remaining 1/4 cup barbecue sauce, bacon and tops of rolls.

Great Substitute
Prepare as directed, using thawed frozen LOUIS RICH Pure Ground Turkey and KRAFT 2% Milk Singles.

Great Substitute
Substitute KRAFT DELI DELUXE Cheese Slices for the KRAFT Singles. Substitute sesame topped hamburger buns for the kaiser rolls.

Grilled Taco Cheeseburgers

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
4 KRAFT Singles
4 kaiser rolls, split, toasted
4 lettuce leaves
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

PREHEAT grill to medium heat. Mix meat and seasoning mix; shape into 4 patties.
GRILL patties 7 to 9 minutes on each side or until cooked through; top with Singles. Grill an additional 1 to 2 minutes or until Singles are melted.
TOP bottom halves of rolls with lettuce, burgers and salsa. Cover with tops of rolls.

Use Your Stove
Mix meat with seasoning mix and shape into patties as directed. Cook in skillet on medium heat 4 to 6 minutes on each side or until cooked through. Top patties with Singles; cover. Cook an additional 1 to 2 minutes or until Singles are melted. Continue as directed.

Great Substitute
Substitute KRAFT DELI DELUXE American Cheese Slices for the Singles and/or hamburger buns for the kaiser rolls.

The Fish

Oriental Sesame Salmon

Prep Time: 10 min
Total Time: 1 hr 20 min
Makes: 4 servings

1/3 cup orange juice
2 Tbsp. dry sherry
2 Tbsp. teriyaki sauce
1 envelope GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
1/4 cup oil
4 salmon steaks or fillets (4 oz. each)

MIX juice, sherry, teriyaki sauce, salad dressing mix and oil until well blended.
RESERVE 1/4 cup of the dressing mixture. Pour remaining dressing mixture over salmon; cover. Refrigerate 30 minutes to 1 hour to marinate. Drain; discard marinade.
PREHEAT greased grill to medium-high heat. Grill salmon 4 to 5 minutes on each side or until salmon flakes easily with fork, brushing occasionally with the reserved dressing mixture.

Purchasing Fresh Fish
When purchasing fresh fish fillets and steaks, make sure that they have a firm texture, moist appearance and fresh odor (they should not smell fishy). Store in the coldest part of the refrigerator for no more than 2 days.

Use Your Broiler
Preheat broiler to medium-high. Place salmon on greased rack of broiler pan. Broil, 3 to 5 inches from heat, 4 to 5 minutes on each side or until salmon flakes easily with fork, brushing occasionally with the reserved dressing mixture.

BBQ Salmon

Prep Time: 5 min
Total Time: 17 min
Makes: 4 servings

1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
2 Tbsp. brown sugar
1 green onion, sliced
4 salmon steaks (4 oz. each)

PREHEAT greased grill to medium-high heat. Mix barbecue sauce, brown sugar and onion until well blended.
GRILL salmon 4 minutes on each side. Brush generously with the barbecue sauce mixture. Continue grilling 4 minutes or until salmon flakes easily with fork, turning occasionally and brushing with the remaining barbecue sauce mixture.

Great Substitute
Substitute halibut or swordfish steaks for the salmon steaks.

Use Your Broiler
Mix barbecue sauce mixture as directed. Place salmon on rack of broiler pan 3 to 5 inches from heat. Broil 4 minutes on each side. Brush generously with barbecue sauce mixture. Broil an additional 2 to 4 minutes or until salmon flakes easily with fork, turning once and brushing occasionally with the remaining barbecue sauce mixture.

You can also click the link to pull up the recipe I did for Father's Day for Cedar Plank Grilled Salmon.

SIDES:

The Beans

Crowd-Pleasin' BBQ Beans


Prep Time: 5 min
Total Time: 35 min
Makes: Makes 10 servings, about 1/2 cup each.

2 cans (15 oz. each) pork and beans
1 can (15-1/2 oz.) butter beans, drained
1 cup chopped grilled beef sirloin steak
1/2 cup KRAFT Original Barbecue Sauce
1 small onion, chopped
2 Tbsp. brown sugar
1 tsp. dry mustard

MIX all ingredients in large saucepan on medium heat.
BRING to boil. Reduce heat to low; simmer 30 minutes, stirring occasionally.

Great Substitute
Prepare as directed, using 1/2 lb. ground beef, cooked and drained, or 1 cup chopped grilled boneless skinless chicken breasts or 1 cup chopped grilled pork.

NUTRITION INFORMATION

Nutrition Bonus:
This low fat side dish will be a hit at any barbecue. The beans are high in fiber and also provide a good source of iron.

Boston Baked Beans

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 8 servings, about 2/3 cup each

1 tsp. oil
1 medium onion, chopped
2 cans (16 oz. each) baked beans
1/2 cup brewed MAXWELL HOUSE Coffee
1/4 cup honey
1/2 tsp. dry mustard
1/4 tsp. black pepper

PREHEAT oven to 350°F. Heat oil in large skillet on medium heat. Add onion; cook and stir until tender.
PLACE onions in 1-1/2-quart casserole dish or bean pot. Add remaining ingredients; mix well.
BAKE 45 minutes to 1 hour or until liquid is almost completely absorbed and bean mixture is heated through.

Great Substitute
Prepare as directed, reducing the honey to 2 Tbsp. and using 1/4 cup of your favorite flavor GENERAL FOODS INTERNATIONAL COFFEES.

Great Substitute
Prepare as directed, using brewed YUBAN 100% Columbian Coffee.

The Spuds


Ok, I am giving you my secret mashed potato recipe. It is extremely easy to make, but I have never failed to have someone ask for the recipe wherever I have brought it. The secret is in the taste. I personally no longer really measure, it is all by taste to me, but when I started out, I used this recipe. I originally got it from Martha Stewart and modified it to my tastes. (Mine tastes better!) This is NOT for the faint of heart as it is very generous with the calories. It also doesn't taste as good with anything less than what is here.

4 large peeled Russet baking potatoes
1 1/2 sticks salted butter - almost room temperature (BUTTER - NOT the fake Oleo or Margarine crap)
1/2 cup HEAVY whipping cream (regular will suffice for a sub if you can't find the heavy kind)
Salt and (Fine Ground Black)Pepper to taste (sometimes I add a little garlic powder to make "hint of garlic" mashed potatoes but I am not using that in today's recipe)

Cube potatoes and put in large pot with enough water to cover the potatoes and add some salt to the water. Not much, maybe 1 tbsp. This will hellp the potatoes absorb flavor during the cooking process.

When potatoes are fork tender (meaning you can pierce them easily with a fork), drain completely. Take an electric mixer with the paddle attachment if you have it (regualr attachment will work ok if you don't have a paddle attachment)and mix until most of the potatoes are mashed with only a few lumps left. You won't get all the lumps out in this step.

Add the butter and mix completely into the potatoes. Your potatoes should start to have a creamy consistency already and the lumps should be mostly out by now.

Next heat the HEAVY whipping cream until it is HOT - this is best in a pyrex measuring cup. Start by pouring in 1/4 cup of the cream and mixing completely. Taste the potatoes. If you feel like they are not creamy enough, add more of the cream and mix thoroughly again. Taste again and add more butter and/or cream if you want to.

Last, add salt and fine ground black pepper for taste.

Makes approx 6 servings.

This is an extremely easy mashed potato recipe, but the steps must be followed in order. I've found that for some reason it tastes different if you add everything together at the same time instead of in steps. These are suposed to be THICK, heavy and rich potatoes. Not whimpy, thin and tasteless. These potatoes are the staple of my meals for steaks, BBQ chicken, chicken friend steak, etc. You can never go wrong with these. I hope you enjoy them. Please let me know if you try them and what you thought.

Abuela's Easy and Delicious Potato Salad
Unlike the other potato salads, this one does not need refrigerating and can be served immediately after making. My Mother-In-Law makes this all the time!

6 large Russett Potatoes (peeled)
Mayonnaise
Mustard
6 Hard Boiled Eggs
Hot Paprika
Salt
Pepper

Boil peeled potatoes until cooked completely. Cool in chilled water. Dry and dump in large bowl. Score and dice with knife. Add chopped eggs. Mix in other ingredients to your liking. Serve. It's that easy! And super delicious. :)

Great American Potato Salad

Prep Time: 30 min
Total Time: 3 hr 30 min
Makes: 8 servings, 1/2 cup each.

1/2 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing
1 Tbsp. KRAFT Pure Prepared Mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes, cooked
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/3 cup dill pickle relish

MIX mayo, mustard and seasonings in large bowl.
ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

Round Out The Meal
For a great barbecue meal, serve this classic potato salad with grilled chicken breasts and fresh fruit salad.

Great Substitute
Substitute GREY POUPON Dijon Mustard for prepared mustard.

Dill Potato Salad

Prep Time: 20 min
Total Time: 3 hr 20 min
Makes: 8 servings, about 1/2 cup each

2/3 cup KRAFT Mayo Real Mayonnaise
1/2 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
4 cups quartered new potatoes, cooked
1/4 cup green onion slices

MIX mayo and seasonings in large bowl.
ADD potatoes and onion; mix lightly. Cover.
REFRIGERATE several hours or overnight.

Use Your Microwave
To cook the potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-quart microwaveable casserole dish; cover. Microwave on HIGH 14 to 16 minutes or until tender, stirring after 8 minutes. Drain.

The Other Sides

Sesame Rice Salad

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

1 can (15 oz.) mandarin orange segments
1 tsp. ground ginger
1/2 tsp. salt
2 cups MINUTE Brown Rice
2/3 cup prepared GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
3 green onions, thinly sliced
1 can (8 oz.) sliced water chestnuts, drained

DRAIN oranges, reserving liquid. Add enough water to reserved liquid to measure 1-3/4 cups. Add ginger and salt.
PREPARE rice with 1-3/4 cups liquid as directed on package; stir. Refrigerate 30 minutes.
STIR in dressing, green onions and water chestnuts. Gently stir in oranges.

Great Substitute
Substitute 1/2 cup celery slices for water chestnuts.

VELVEETA® Cheesy Tortilla Corn


Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings

1/2 cup sliced green onions
1/2 cup chopped red pepper
1 Tbsp. margarine
2 pkg. (10 oz. each) frozen whole kernel corn, thawed, drained
6 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cut up
2/3 cup crushed tortilla chips
2 Tbsp. chopped fresh cilantro

COOK and stir onions and red peppers in margarine in large skillet on medium-high heat until tender. Reduce heat to low.
STIR in corn and VELVEETA LIGHT. Cook 5 to 7 min. or until VELVEETA is completely melted and mixture is heated through, stirring occasionally.
SPOON corn mixture into serving bowl; sprinkle with tortilla chips and cilantro.

Great Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese for the VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product.

How To Chop Fresh Cilantro
Just place cilantro leaves in a glass measuring cup or small bowl and cut them into tiny pieces with kitchen scissors, using short quick strokes.

Refried Beans Supreme

Prep Time: 5 min
Total Time: 11 min
Makes: 4 servings

1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish; cover.
MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir. Sprinkle with remaining 1/2 cup cheese. Microwave, uncovered, 1 to 2 minutes or until cheese is melted.
SPRINKLE with tomato and onions.

Size It Up
The cheese, tomato and onions liven up canned refried beans to make a flavorful side dish perfect for a special occasion.

Great Substitute
Prepare as directed, using TACO BELL HOME ORIGINALS Refried Beans with Mild Green Chiles.

DESSERTS:

Meringue-Topped Southern Banana Pudding


Prep Time: 20 min
Total Time: 45 min
Makes: 12 servings, 2/3-cup each

4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar

ADD milk to pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-quart baking dish. Top with layers of 1/3 of the pudding and 1/2 of the banana slices. Repeat layers, ending with remaining pudding.
BEAT egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish.
BAKE at 350°F for 15 minutes or until meringue is browned. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.

Size It Up
At 12 servings, this elegant Southern dessert is a perfect ending for any dinner party menu.

Special Extra
Garnish with additional banana slices dipped in lemon juice to prevent darkening just before serving.

PHILADELPHIA® 3-STEP® Key Lime Cheesecake

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. grated lime peel
2 Tbsp. fresh lime juice
1/2 tsp. vanilla
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 350°F. Beat cream cheese, sugar, peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.

Special Extra
Garnish with lime slices just before serving.

Cherry Pie

Recipe Rating:
Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 12 servings

4 cups fresh pitted sour cherries
1-1/2 cups sugar
3 Tbsp. MINUTE Tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine

PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and almond extract. Let stand 15 minutes.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits to permit steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Great Substitute
Frozen sour cherries, thawed and drained, can be substituted for the fresh sour cherries.

How To Make Lattice-Top Pie
Prepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.

Juicy Fruited Summer Pie


Prep Time: 10 min
Total Time: 4 hr 40 min
Makes: 8 servings

2/3 cup boiling orange-pineapple-banana juice
1 pkg. (4-serving size) JELL-O Brand Pineapple Flavor Gelatin
Ice cubes
1/2 cup cold orange-pineapple-banana juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup mixed cut-up fresh fruit (strawberries, blueberries, mandarin oranges, peeled kiwi)

STIR boiling juice into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add 2-1/2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 20 to 25 min. or until mixture is very thick and will mound.
SPOON into crust.
REFRIGERATE several hours or overnight. Top with the remaining whipped topping and fruit just before serving. Store in refrigerator.

Great Substitute
Prepare as directed, using JELL-O Brand Strawberry Flavor Gelatin.

Hazelnut Cheesecake


Prep Time: 20 min
Total Time: 4 hr 35 min
Makes: 16 servings

45 NILLA Wafers, finely crushed (about 1-1/2 cups)
3/4 cup toasted ground hazelnuts, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. hazelnut liqueur

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
BAKE 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Great Substitute
Substitute 2 Tbsp. milk and 1 Tbsp. vanilla for the liqueur.

Wave Your Flag Cake


Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 18 servings

1 qt. strawberries(about 4 cups), divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
STIR boiling water into dry gelatin mix in large bowl 2 minutes until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices.
REFRIGERATE 4 hours or until firm. Spread whipped topping over gelatin. Arrange strawberry halves on whipped topping for "stripes" of "flag." Arrange remaining 1/3 cup blueberries on whipped topping for "stars." Store leftover cake in refrigerator.

Healthy Living
Trim 20 calories and 4 grams of fat per serving by preparing with fat free pound cake and COOL WHIP LITE Whipped Topping.

Great Substitute
Prepare as directed, using JELL-O Brand Berry Blue Flavor Gelatin.

Wave Your Flag Cheesecake


Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 20 servings

1 qt. strawberries, divided
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the "stars." Store in refrigerator.

Great Substitute
Prepare as directed, using JELL-O Brand Berry Blue Flavor Gelatin.

15 comments:

Jean-Luc Picard said...

Why couldn't you have been serving this on my boat in Portugal?

flu said...

wholy-moly, that's heaps of good eats!

looks like you're gonna be stuck in the kitchen all weekend long.

epiphany said...

Darn it all! I'm trying to diet here! Now all I can think of is the american flag cake...well...maybe I'll just start back on the diet trail after the 4th of July. 8)

JV said...

Wow, tasty stuff indeed. It's 10:30 pm and I'm strangely hungry all of a sudden. The only thing you left out was some good South Carolina mustard-based barbecue sauce. ;)

SilverMoon said...

Your food sounds yummy, the pix are delightful, and I'm here via my net friend the C.Complimenter. "Stupendous" he/she says, but I'm going to add scrumptuous site! :)

SilverMoon (aka GEL)

Nic said...

Well dear, if you could provide me the BBQ recip, I would be happy to post it here! :)

I hope that everyone has a wonderful holiday weekend! THank you for visiting. :)

millennium hippies said...

oh my word it took me a long time to get to the comments! and i have a kick-ass mashed potato recipe also! (featuring garlic, sour cream, & cream cheese, among other things) it's a heart attack waiting to happen, but oh so yummy. actually i eat it veganized now, so it's not so bad.

to the original question...if i could say something to someone...the first thing that popped into my head was this:

(Regarding the CBS series "The Cut" that I watch because there is nothing else on):

to tommy hilfiger (sp?): THANK YOU THANK YOU THANK YOU for getting rid of that tommy guy. everytime i had to watch him be a total bitch to everyone with his queen attitude i literally had a volcano of anxiety in my chest waiting to erupt. now that he is gone i can breathe easier. THANK YOU!

puremood said...

Wow what a post! I love the swimming photos... and some of those recipes .. Mmmmm... Glad I peeked in. Hello, from Michele.

kenju said...

You've made me very hungry - and I just ate lunch an hour ago!

Michele sent me; we crossed in the meet-n-greet.

terrilynn said...

I'm thinking that if we leave NC today my family can be at your house by Sunday. YUM.

Michele sent me today.

Rockchild said...

That post was just as long as the Never Ending Story which I thought would never end, but it did for some reason, so I don't know what that author was talking bout.

Hi, you sent me, and Michele!

I hope you eat some of that great food for me, but not to much, because I'm trying to loose weight!

I hope you have a nice weekend, and a great Fourth of July, Nic!

Shannin said...

I may have to try the Key Lime Cheesecake -- yummm.

I'm doing steaks with a dry rub, lemon rosemary chicken breasts and Asian pulled pork.

Thanks for the great ideas...

Bluegrass Mama said...

Here via Michele's Meet & Greet. Cute little mermaid you have there--I have one of my own, also called Em (or usually Emily). Luckily we're invited to someone else's house on the Fourth, so I don't have to cook. I will be doing the Happy Dance instead!

Bluegrass Mama said...
This comment has been removed by a blog administrator.
JV said...

Whoops, just realized I posted basically the same comment twice. Thanks for cleaning up after me. Here from Michele's.