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Cream Cheese 'n Herb Cucumber Bites

1 carrot, shredded (about 1/2 cup), divided
1/2 cup Chive & Onion Cream Cheese
2 cucumbers, cut lengthwise in half, seeded


RESERVE 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells.
Top with reserved carrots.
CUT each cucumber half into 5 pieces to serve

Watermelon-Berry Sorbet


1 cup water
1/2 cup sugar
2 cups seeded watermelon cubes
2 cups fresh berries (raspberries, strawberries, and/or blueberries)
Snipped fresh lemon balm
Fresh lemon balm sprigs
Fresh raspberries and/or blueberries (optional)


In a medium saucepan combine water and sugar; bring to boiling,stirring frequently. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Place the watermelon and berries in a blender or large food processor; cover and blend or process for 30 seconds. Add the warm syrup and blend until almost smooth.
Transfer the mixture to a 3-quart rectangular baking dish or a 13x9x2-inch baking pan. Place in the freezer, uncovered, for 1-1/2 hours or until almost solid. Remove sorbet from freezer. Using a fork, break up the frozen fruit into a somewhat smooth mixture. Stir in snipped lemon balm. Freeze 1 hour more. Break up the ice with a fork and serve in shallow bowls.Top with lemon balm sprigs and a few blueberries and/or raspberries.
Note: If mixture is frozen longer than the final hour, let it stand at room temperature about 20 minutes before breaking up mixture with a fork and serving.

Beef Avocado Pockets

1/3 cup oil
3 Tbsp. apple cider vinegar
1/4 tsp. salt
dash pepper
1 Tbsp. dijon mustard
3/4 lb. thin deli roast beef slices
2 avocados, peeled and cubed
2 green onions, chopped
3 pocket breads, cut in half


In medium bowl combine oil, vinegar, salt and mustard and whisk vigorously to blend.
Add roast beef and avocado to dressing and toss to coat.
Fill pocket breads with filling and serve. 6 sandwiches.

Tex Mex Turkey Salad

1/2 cup peach preserves
3 Tbsp. lemon juice
3 Tbsp. oil
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. cumin
dash white pepper
2 cups cooked cubed turkey
2 cups torn lettuce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped parsley
1 tomato, chopped
1 mango, peeled and chopped
2 peaches, peeled and chopped
2 (15 oz.) cans black beans, rinsed and drained
1 jalapeno chili, minced, if desired


For dressing, in small bowl, combine preserves, lemon juice, oil, salt, ginger, cumin, and white pepper and mix well. Set aside.
In large bowl combine remaining ingredients and toss to mix. Add salad dressing and toss again. Serve immediately. 4 servings.

Mud Slide Ice-Cream Cake

1 box chocolate fudge cake mix
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired


Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften.
Spread ice cream over cake. Freeze 3 hours or until firm. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

Boston Iced Tea

4 quarts water
1 cup sugar
15 tea bags
12 oz frozen cranberry juice concentrate


Heat water to boiling, and add sugar. Stir until the sugar dissolves. Add tea bags, remove from heat and let steep for 4 to 5 minutes. Remove tea bags, and add cranberry juice concentrate.
Stir until melted and mixed, then allow to cool to room temperate before refrigerating. Serve over ice.

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