Archive for the ‘Non-Alocholic’ Category

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake
Recipe & picture courtesy of Better Homes & Gardens

Makes: 6 servings
Prep: 10 minutes

  • 1 12-ounce package frozen unsweetened red raspberries, thawed
  • 1 3-ounce package cream cheese, softened
  • 1/4 teaspoon almond extract
  • 1 quart vanilla ice cream, softened
  • 2 12-ounces cans or bottles cream soda
  • Fresh raspberries (optional)
  1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
  2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

**Personal Review: No Review Yet**

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Apple Dumplings


Recipe & picture courtesy of Rachael Ray

FOUR SERVINGS
Prep Time: 15 min
Bake Time: 30 min

  • Flour, for dusting
  • One 8-ounce can crescent rolls
  • 1 granny smith apple-peeled, cored and cut into 8 wedges
  • 1 stick (4 ounces) butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup Mountain Dew
  1. Preheat the oven to 350°. On a surface dusted with flour, unfold the rolls. Place an apple wedge on the wide edge of each piece of dough and roll up; place the dumplings in an 8-inch square baking dish.
  2. In a saucepan, melt the butter with the sugar and cinnamon over medium heat; stir in the Mountain Dew. Pour the mixture on the dumplings. Cover with foil and bake for 15 minutes; remove the foil and bake 15 minutes longer.

**Personal Review: No Review Yet**

Asparagus Tempura


Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 15 min
Cook Time: 15 min

  • 1/4 cup yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 4 cups vegetable oil
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • 1/4 cup sesame seeds (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup seltzer, at room temperature
  • 1 pound asparagus
  1. In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
  2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
  3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
  4. Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

**Personal Review: No Review Yet** 

Watermelon Limeade


Recipe & picture courtesy of Rachael Ray 

MAKES 20 DRINKS
Prep Time: 20 min

  • 1 seedless watermelon (about 6 pounds), cut into chunks
  • 3/4 cup lime juice (10 to 12 limes), plus lime slices for garnish
  • 2 to 4 tablespoons sugar
  • Ice
  • Mint sprigs, for garnish
  1. Using a blender, working in batches, puree the watermelon with the lime juice.
  2. Pour the watermelon puree into a large pitcher, add the sugar and stir until dissolved. Dilute with water if desired. Serve over ice and garnish with lime slices and mint sprigs.

**Personal Review: No Review Yet** 

French Toast with Pears and Pomegranate Sauce


Recipe & picture courtesy of Bon Appétit

4 servings
Prep: 30 minutes
Total: 30 minutes

  • 5 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/4 teaspoons ground cardamom, divided
  • 4 3/4-inch-thick slices egg bread
  • 4 tablespoons butter, divided
  • 2 firm but ripe unpeeled red Anjou or Bartlett pears, halved, cored, cut lengthwise into 1/3-inch-thick slices
  • 1 cup pomegranate juice
  • 3/4 cup (packed) golden brown sugar
  1. Whisk eggs, milk, vanilla, and 1/2 teaspoon cardamom to blend in 15x10x2-inch glass baking dish. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.
  2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add pears; sauté until beginning to soften, about 3 minutes. Transfer pears to plate. Add 2 tablespoons butter to skillet; stir to melt. Add pomegranate juice, sugar, and remaining 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.
  3. Melt remaining 1 tablespoon butter on griddle or in another large nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side. Cut French toast slices diagonally in half; divide among plates. Top with pear slices, spoon sauce over, and serve.

**Personal Review: No Review Yet** 

Strawberry Cheesecake Smoothie


Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

  • 1/4 cup boiling water
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon peel
  • 3 ounces cream cheese
  • 1/2 teaspoon pure vanilla extract
  • 2 cups frozen strawberries
  1. Using a blender, mix the boiling water, sugar and lemon peel until the sugar is dissolved, about 15 seconds. Add the cream cheese and vanilla and blend until smooth. Add the frozen strawberries and blend on high speed until slushy, about 30 seconds.
    **Tip: Garnish with crushed graham crackers**

    **Personal Review: No Review Yet**

Raspberry Fudge Smoothie


Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

  • 1/4 cup boiling water
  • 1/4 cup chocolate chips
  • 1/4 cup sugar
  • 1 cup frozen raspberries, plus more for garnish
  • 1/4 cup sour cream
  • 1 1/2 cups ice cubes
  1. Using a blender, mix the boiling water, chocolate chips and sugar until the chocolate is melted, about 30 seconds. Add the raspberries and sour cream and blend on high speed until smooth. Add the ice cubes and blend on high speed until slushy, about 15 seconds. Top with frozen raspberries.

**Personal Review: No Review Yet**