Recipes Of The Month

Prep Time: 30 Min | Inactive Time: 2 hour | Total Time : 2 hours and 30 minutes Ingredients 2 - 12 oz bakery pound cakes, cut into one inch cubes 1 - recipe homemade glaze (recipe below) or 2 - cups store bought strawberry glaze 1 - 16 oz container fresh strawberries, chopped and separated 1/2 - pint fresh blueberries 1/2 - pint raspberries Homemade Strawberry Glaze 2 - cups sugar 2 - cups water 6 - tablespoons cornstarch 6 - tablespoons strawberry gelatin (Jell-O) Cream Filling 4 - ounces cream cheese, softened 1 - 16 oz container heavy whipping cream 1 - teaspoon vanilla extract 1/2 - cup powdered sugar Instructions: If using homemade strawberry glaze, prepare the glaze first so it has sufficient time to cool. If using store bought glaze omit this step (I used homemade glaze). 1) Cut the pound cake into one inch cubes and arrange in a 13 x 9 inch baking pan. 2) Add the strawberry glaze over the pound cake and spread evenly. Sprinkle about 1 1/2 cups chopped strawberries over the glaze. 3) Prepare the whipped cream filling, by whipping the heavy cream slowly until the cream is lightly thickened and soft peaks start to form. 4) In a seperate bowl, add the softened cream cheese and whip until creamy. Add the vanilla extract and powdered sugar and mix to combine. 5) Add the cream cheese mixture to the heavy whipping cream, and continue whipping until the cream forms semi stiff peaks. 6) Drop the whipped cream mixture by dollops over the strawberry glaze and spread evenly to cover the glaze completely. 7) Add the fresh blueberries, raspberries and remaining chopped strawberries. 8) Refrigerate cake for at least 2 hours before serving. Refrigerate any leftovers. To make the Homemade Strawberry Glaze: In a medium saucepan, combine sugar, water, and cornstarch. Cook over medium high heat until it boils and thickens. You will know the mixture is thick enough when it coats the back of a spoon. Remove glaze from heat, add gelatin, and mix to combine using a wire whisk. Cool glaze before using. To cool the glaze quickly I place the whole pot into a bowl of ice water and whisk until it cools down and thickens.

Prep Time: Total Time: Servings: 15 mins 15 mins 8 Ingredients: - 1 cup mayonnaise - ¼ cup white sugar or to taste - 4 teaspoons white wine vinegar - ½ teaspoon dried dill weed - ½ teaspoon seasoned salt or to taste - 4 medium cucumbers, peeled and sliced Directions: Stir mayonnaise, sugar, vinegar, dill, and seasoned salt together in a large bowl until sugar has dissolved. Stir in cucumber slices, tossing to coat. Nutrition Facts (per serving) 237 22g 11g 1g Calories Fat Carbs Protein

Prep Time: Total Time: Servings: 5 mins 5 mins 6 ½ cup mayonnaise 2 tablespoons white sugar or to taste 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper or to taste ¼ teaspoon salt or to taste Gather all ingredients Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy Add to your favorite coleslaw mix! Nutrition Facts (per serving) 142 Calories 14g Fat 5g Carbs 0g Protein

Prep Time Cook Time Yield 15 min 15 min 4 servings Ingredients 1 tablespoon sesame oil 1/2 pound ground pork 1 tablespoon soy sauce 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon pepper 6 cups shredded cabbage (about 1 small head) 2 large carrots, shredded (about 2 cups) 4 ounces rice noodles 3 green onions, thinly sliced Additional soy sauce, optional Directions In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer. Advertisement Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Nutrition Facts 1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Prep Time: Cook Time: Total Time: Servings: 15 mins 15 mins 30 mins 8 Ingredients: - 2 quarts vegetable oil for frying - 8 (4 ounce) fillets cod - salt and pepper to taste - 1 cup all-purpose flour - 2 tablespoons garlic powder or to taste - 2 tablespoons paprika or to taste - 2 teaspoons salt or to taste - 2 teaspoons ground black pepper or to taste - 1 large egg, beaten - 1 (12 fluid ounce) can or bottle beer, or as needed Instructions: 1. Gather all ingredients. 2. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper. 3. Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter. 4. Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. 5. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. 6. Drain on paper towels. Repeat to cook remaining fillets. Serve warm. Nutrition Facts (per serving) 448 Calories 30g Fat 23g Carbs 19g Protein