Free Recipes Online for Homemade Cooking

Strawberry Trifle

MAKES 14 TO 16 SERVINGS.

1 (12.3 ounce) package lite soft silken tofu
1 (8 ounce) package Neufchatel or 1/3 less-fat cream cheese, softened
1-1/2 cups confectioners’ sugar
1/2 cup soy or light sour cream
2 teaspoons vanilla extract
1 (8 ounce) container frozen, non-dairy light whipped topping, thawed
2 (10 to 12 ounce) prepared round angel food cakes, torn into 1-inch pieces.
1-1/2 quarts strawberries, sliced
3 Tablespoons granulated sugar

In food processor or blender, combine tofu, cream cheese and confectioners’ sugar; blend until smooth.
In medium bowl, combine tofu mixture, sour cream and extract. Fold in whipped toppings. Gently stir in cake
pieces. Combine berries and sugar.
In large serving bowl, layer half the berries and half the cake mixture. Repeat layers.
Chill 2-4 hours. Garnish as desired.

Marinated Four-Bean Salad

MAKES 18 SERVINGS:

Salad Dressing:
1/3 cup soybean oil
3/4 cup white vinegar
1/2 cup sugar
1 teaspoon minced garlic
1/2 teaspoon freshly ground pepper
1/2 teaspoon celery seeds

Salad Ingredients:
1 (14-1/2 ounce) can cut green beans, drained
1 (14-1/2 ounce) can sliced carrots, drained
1 (14-1/2 ounce) can wax beans, drained
1 (15-1/2 ounce) can kidney beans, drained
1 (10 ounce) package frozen shelled edamame (shelled green soybeans), thawed
1 medium sweet onion, chopped
1 red bell pepper, chopped

Combine dressing ingredients; mix well.
In a large bowl, combine salad ingredients; pour dressing over vegetable mixture.
Cover and refrigerate for 4-6 hours before serving.

Raspberry OR Blueberry Muffins

2 cups flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs, slightly beaten
1 cup light cream
1/2 cup oil
1 teaspoon lemon extract
1-1/2 cup red raspberries OR blueberries

Preheat oven to 375 degrees.
In a large bowl, mix dry ingredients until well blended.
Add wet ingredients, adding the raspberries last. Stir until moistened.
DO NOT OVERMIX.
Spoon into 18 greased muffin cups.
Bake at 375 degrees for 20 minutes or until muffins test done.
BLUEBERRIES CAN ALSO BE USED FOR THIS SAME RECIPE.

Swiss Dressing

4 slices of bacon, cut into pieces and crumbled
1 Tablespoon flour
pinch of salt
1/3 cup sugar
1/2 cup water
1/3 cup vinegar
4 fresh green onions, chopped
2 boiled eggs, diced
fresh lettuce leaves OR 1 head of lettuce

In a skillet, fry bacon until crisp.
Remove bacon from the skillet to a paper towel lined plate, BUT reserve the grease in the skillet.
Brown the flour and salt in hot bacon grease over medium heat.
Have the sugar, vinegar and water stirred together and ready to pour into the flour when nice and brown.
BE CAREFUL SO IT DOESN’T BUBBLE OVER.
Keep stirring the mixture. Cook a minute or so until it thickens.
When the dressing is cooled off you may want to add a bit of cream or milk if it is too thick.
Pour over lettuce leaves that have been torn into bite-sized pieces.
Add bacon, eggs and onions. Then toss lettuce.

Red, White and Blueberry Muffins

1 cup sugar
1/3 cup vegetable oil (ex. canola oil)
2 large eggs
1 cup Half-and-Half
4 teaspoons baking powder
1 teaspoon salt
3 cups all-purpose flour
1 cup dried cranberries or dried cherries
1 - 1/2 cups large blueberries
1/3 cup brown sugar, for sprinkling

Preheat oven to 400 degrees.
Butter 18 standard muffin cups OR line with paper baking cups.
In the bowl of an electric mixer, combine the sugar and oil and then beat until well blended.
Add the eggs, alternating with the Half-and-Half, beating after each addition.
Add the baking powder and salt, then beat well.
Mix the flour in well.
Using a spoon, stir in the dried fruit and then gently fold in the blueberries.
Spoon the batter into the prepared muffin tins, filling the cups 2/3 full.
Sprinkle tops with brown sugar.
Bake for 15 to 18 minutes or until tops spring back when lightly tapped.
Yield: 18 standard muffins.

Jazzy Raspberry Lemonade

1 cup freshly squeezed lemon juice
3 cups water
1/2 cup sugar
1/4 cup frozen sweetened raspberries, thawed
1/4 cup whipped cream, sweetened
2 tsp. fresh lemon zest
As needed; freshly squeezed lemon juice and sugar for lining glasses.
To make one portion:
Combine fresh-squeezed lemon juice, water and sugar. Blend well to dissolve sugar and CHILL.
Take a margarita glass and line rim with lemon juice, then dip in sugar.
Place 1 Tablespoon of the raspberries in bottom of glass. Add 6-8 ounces of chilled lemonade.
Top with 1 Tablespoon of whipped cream and garnish with 1/2 teaspoon lemon zest.
Ready to serve.
Makes 4 servings.

Blueberry Lemon Spritzer

4 cups water
1 cup honey
1 ginger root (approximately 4 inches long) thinly sliced (leave the skin).
1 bunch basil (approximately 15-20 leaves with stems) - save a few for garnish
1 cup fresh blueberries
1 cup fresh squeezed lemon juice
4 cups water or sparkling water
TO MAKE ONE PORTION:
On low heat, simmer the water, honey, ginger and basil for about 5 to 10 minutes, allowing the flavors to infuse.
Strain juice only into pitcher.
After straining base, immediately add blueberries while the mixture is still hot.
Bruise the berries with a spoon while stirring, allowing the mixture to steep. Cool the mixture.
Add the freshly squeezed lemon juice and water, then serve over ice. Garnish with a slice of lemon and basil leaves.
Makes 10 servings.

Strawberry Lemongrass Citrus Fizz

1 pint fresh strawberries (cleaned, stemmed & chopped)
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed orange juice
1-1/2 cups freshly squeezed grapefruit juice
1-1/2 cups freshly squeezed lime juice
2 stalks of fresh lemongrass (bruised and chopped)
3 cups water
1/2 cup honey
3 cups Ginger Ale
TO MAKE ONE PORTION:
In a small saucepan, add the lemongrass, honey and water over medium heat. Allow the mixture to simmer approximately 15-20 minutes to infuse the flavor of the lemongrass into the water.
Cool and then strain the liquid into a gallon container.
In a blender, add the strawberries, lemon, orange, grapefruit and lime juices. Blend on high speed until pureed.
Add the blended juice mixture to the gallon container and stir. Continue stirring while adding the Ginger Ale.
Serve chilled over ice. Garnish with fresh sliced strawberries.
Makes 10 servings.