Grilled Onion Blossom
1 large Vidalia onion
3 tablespoons grated parmesan cheese
2 tablespoons A-1 original steak sauce
Heat grill to medium-high. Peel onion. Partially cut onion into 6 wedges, being careful not to cut through the bottom of the onion (wedges should still be connected at the bottom). Place onion on large sheet of foil. Gently pull the wedges apart and sprinkle openings with cheese. Drizzle with steak sauce. Wrap onion tightly in foil. Grill 40 minutes or until onion is tender and lightly browned.
Lemon Dream Squares
Lemon Dream Squares
35 vanilla wafers, crushed (1/1/4 cups)
¼ cup butter, melted
2 cups frozen vanilla yogurt, softened
3 oz. Package lemon flavor gelatin
2 cups thawed whipped topping
2 ¼ cups mixed fresh berries
Mix wafer crumbs and butter. Line 8” square pan with plastic wrap, making sure plastic wrap extends beyond top of pan. Press wafer crumb mixture onto bottom of plastic-lined pan. Freeze until ready to use. Beat softened frozen yogurt and dry gelatin mix in a large bowl with mixer until well blended. Add thawed whipped topping; mix well and spoon over frozen crust. Freeze 4 hours. Using the plastic wrap to lift, remove dessert from pan before cutting to serve. Top with berries.
35 vanilla wafers, crushed (1/1/4 cups)
¼ cup butter, melted
2 cups frozen vanilla yogurt, softened
3 oz. Package lemon flavor gelatin
2 cups thawed whipped topping
2 ¼ cups mixed fresh berries
Mix wafer crumbs and butter. Line 8” square pan with plastic wrap, making sure plastic wrap extends beyond top of pan. Press wafer crumb mixture onto bottom of plastic-lined pan. Freeze until ready to use. Beat softened frozen yogurt and dry gelatin mix in a large bowl with mixer until well blended. Add thawed whipped topping; mix well and spoon over frozen crust. Freeze 4 hours. Using the plastic wrap to lift, remove dessert from pan before cutting to serve. Top with berries.
Bistro Salad
Bistro Salad
6 cups torn Boston lettuce
6 slices bacon, cooked & crumbled
½ cup thinly sliced red onions
4 hard-cooked eggs, chopped
½ pound fresh green beans, trimmed and blanched
1 cup croutons
1/3 cup balsamic vinaigrette dressing
Blanch beans by adding to a large pot of boiling water for 3 minutes. Drain and immediately plunge beans into bowl of ice water. Cool completely, drain, and pat dry. Cover large serving platter with lettuce. Arrange bacon, onions, eggs, beans and croutons in rows over lettuce; drizzle with dressing.
6 cups torn Boston lettuce
6 slices bacon, cooked & crumbled
½ cup thinly sliced red onions
4 hard-cooked eggs, chopped
½ pound fresh green beans, trimmed and blanched
1 cup croutons
1/3 cup balsamic vinaigrette dressing
Blanch beans by adding to a large pot of boiling water for 3 minutes. Drain and immediately plunge beans into bowl of ice water. Cool completely, drain, and pat dry. Cover large serving platter with lettuce. Arrange bacon, onions, eggs, beans and croutons in rows over lettuce; drizzle with dressing.
Blackberry Crumble
Blackberry Crumble
5 cups fresh blackberries
¼ cup sugar
3 tablespoons cornstarch
½ cup old-fashioned oats
½ cup all-purpose flour
¼ cup firmly packed light brown sugar
½ teaspoon ground cinnamon
½ cup butter, cut into small pieces
Preheat oven to 350. Spray a 9x6” oval baking with with nonstick cooking spray. In a large bowl combine blackberries, sugar and cornstarch. Pour into prepared dish. In the work bowl of a food processor, combine oats, flour, brown sugar, cinnamon and butter; process until mixture is just crumbly. Sprinkle mixture over blackberries. Bake until lightly browned and bubbly, about 45 minutes. Let stand 10 minutes before serving.
5 cups fresh blackberries
¼ cup sugar
3 tablespoons cornstarch
½ cup old-fashioned oats
½ cup all-purpose flour
¼ cup firmly packed light brown sugar
½ teaspoon ground cinnamon
½ cup butter, cut into small pieces
Preheat oven to 350. Spray a 9x6” oval baking with with nonstick cooking spray. In a large bowl combine blackberries, sugar and cornstarch. Pour into prepared dish. In the work bowl of a food processor, combine oats, flour, brown sugar, cinnamon and butter; process until mixture is just crumbly. Sprinkle mixture over blackberries. Bake until lightly browned and bubbly, about 45 minutes. Let stand 10 minutes before serving.
Yellow Squash and Zucchini Casserole
Yellow Squash and Zucchini Casserole
6 cups 1/4” thick yellow squash slices
6 cups 1/4” thick zucchini slices
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups 1/4” thick yellow onion slices
2 cups reduced fat shredded sharp cheddar cheese
1 cup crushed reduced-fat round buttery crackers
Preheat oven to 400. Spray a 13x9 baking dish with nonstick spray. In a large bowl, combine squash, zucchini, salt and pepper. Arrange half each of squash and zucchini in a single layer on the bottom of baking dish. Top with half the onion and sprinkle with half the cheese. Repeat layers, ending with cheese. Top with crushed crackers. Cover and bake until vegetables are tender, about one hour. Uncover and bake until lightly golden, about 15 minutes.
6 cups 1/4” thick yellow squash slices
6 cups 1/4” thick zucchini slices
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups 1/4” thick yellow onion slices
2 cups reduced fat shredded sharp cheddar cheese
1 cup crushed reduced-fat round buttery crackers
Preheat oven to 400. Spray a 13x9 baking dish with nonstick spray. In a large bowl, combine squash, zucchini, salt and pepper. Arrange half each of squash and zucchini in a single layer on the bottom of baking dish. Top with half the onion and sprinkle with half the cheese. Repeat layers, ending with cheese. Top with crushed crackers. Cover and bake until vegetables are tender, about one hour. Uncover and bake until lightly golden, about 15 minutes.
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