Red, White and Blue Cheesecake Salad

SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min

1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer
1 pound strawberries, cut into bite-size pieces
2 (6-ounce) containers blueberries
4 large bananas, sliced
juice of 1 lemon

In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.

Chill until ready to serve or serve immediately.

From Pinterest

Blueberry Cobbler Recipe

Ingredients:

 

  • 1/2 cup sugar
  • 1 1/4 cups all-purpose flour
  • 14 teaspoon salt
  • 1 12 teaspoons baking powder
  • 34 cup whole milk
  • 13 cup butter, melted
  • 2 cups fresh blueberries
  • 13 cup sugar
  • 1 teaspoon vanilla extract

Directions

  1. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
  2. Add in milk and butter; stir to combine.
  3. Spread batter into a greased 8-inch square baking pan.
  4. Sprinkle blueberries evenly over batter.
  5. Sprinkle with 1/3 cup sugar and drizzle with vanilla.
  6. Bake at 350° for 40-45 minutes or until a pick comes out clean.
  7. Can serve plain or with ice cream on top.

Serving Size: 8 – Ready in 1hr 5 minutes

Maple Bacon Beer Burger

Maple-Bacon Beer Burger -- Beef (check), bacon (check), beer (check.) Be prepared for the best burger you

INGREDIENTS

  1. 1 pound Ground Beef
  2. 1/4 cup beer
  3. 2 tablespoons Worcestershire sauce
  4. 4 whole wheat hamburger buns, split
  5. 4 slices reduced-fat Cheddar cheese
  6. 4 extra-thick slices Maplewood smoked bacon, cut in half, cooked crisp

INSTRUCTIONS

  1. Combine Ground Beef, beer and Worcestershire in medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
  2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut-side down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
  3. Place burgers on bottom of buns; top with bacon slices. Close sandwiches.
  • Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Total Recipe Time: 20 to 25 minutes

  • Makes 4 servings

GRILLED T-BONE STEAKS WITH BBQ RUB RECIPE

Grilled T-Bone Steaks with BBQ Rub -- This could be called beef at its best. A simple rub including chili powder, garlic and brown sugar adds that special touch.
INGREDIENTS
2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds)
Salt
 
BBQ Rub:
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
 
INSTRUCTIONS FOR GRILLED T-BONE STEAKS WITH BBQ RUB
 
1.Combine BBQ Rub ingredients; press evenly onto beef steaks.
 
2.Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
 
Test Kitchen Tips
To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
Total Recipe Time: 25 minutes
•Makes 4 servings

STEAK KABOBS & WILD RICE WITH MUSHROOMS

Steak Kabobs & Wild Rice with Mushrooms --

Total Recipe Time: 30 minutes

Makes 4 servings

INGREDIENTS

  1. 1 pound beef Round Tip Steak, cut 1 inch thick
  2. 1/2 small red onion, cut into 3/4-inch wedges
  3. 1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices
  4. 1 small red or green bell pepper, cut into 1-inch pieces
Marinade:
  1. 2 tablespoons water
  2. 2 tablespoons coarse-grain Dijon-style mustard
  3. 2 tablespoons red wine vinegar
  4. 2 large cloves garlic, minced
  5. 2 teaspoons vegetable oil
  6. 1/2 teaspoon coarse grind black pepper
Rice:
  1. 2 teaspoons vegetable oil
  2. 2 cups thinly sliced mixed mushrooms such as cremini or shiitake
  3. 1 package (6 ounces) wild rice blend

INSTRUCTIONS FOR STEAK KABOBS & WILD RICE WITH MUSHROOMS

  1. Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
  3. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and pepper evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Serve kabobs over wild rice.