Mini Ice-Cream Cookie Cups, Zesty Lime-Fish Tacos, Tomato-Basil Eggs Alfredo In Bread Baskets, Salmon Pecan-Crusted Tartlets.
MINI ICE-CREAM COOKIE CUPS
Makes 24.
From Sue Compton of Delanco, N.J., who won the Sweet Treats category with this.
•1 (16 oz.) pkg.ready-to-bake refrigerated sugar cookies (24 cookies)
• 4 tsp. sugar, divided
• 1/3 c. finely chopped walnuts
• 1/2 c. semi-sweet chocolate baking chips
• 1/4 c. seedless red raspberry jam
• 11/2 c. vanilla bean ice cream, softened
• 24 fresh raspberries
Directions
Heat oven to 350 degrees. Spray 24 mini-muffin cups with nonstick cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each still-warm cookie to make 1-inch-wide cup indentation. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
Nutrition information per serving:
Calories150Fat7 gSodium60 mg
Carbohydrates19 gSaturated fat2 gProtein1 gCholesterol0 mgDietary fiber0 g
ZESTY LIME-FISH TACOS
Makes 8.
From Kellie White of St. Louis, Missouri, who won the Dinner Made Easy category with this.
• 1 lb. tilapia fillets (about 4)
• 1/2 c. fresh lime juice (2 to 3 limes), divided
• 3 garlic cloves, finely chopped
• 1/4 c. flour
• 1/4 c. yellow cornmeal
• 1 (16.3-oz.) can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits)
• 6 tbsp. canola oil, divided
• 11/2 tbsp. chipotle chiles in adobo sauce (from 7-oz. can), finely chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. salsa
• 1/2 c. sour cream
• 11/2 c. shredded cabbage
Directions
Heat oven to 200 degrees. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.
On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.
In 12-inch nonstick skillet, heat 11/2 tablespoons oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 11/2 tablespoons oil to skillet for each batch. Wipe skillet clean.
Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.
In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.
Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
Nutrition information per serving:
Calories400Fat22 gSodium860 mg
Carbohydrates35 gSaturated fat4 gProtein15 gCholesterol40 mgDietary fiber1 g
TOMATO-BASIL EGGS ALFREDO IN BREAD BASKETS
Serves 6.
From Niki Plourde of Gardner, Mass., who won the Breakfast and Brunches category with this.
• 1 medium tomato
• 1 (11 oz.) can refrigerated original breadsticks (12 breadsticks)
• 1/4 c. prepared basil pesto
• 1/4 tsp. plus 1/8 tsp. salt, divided
• 1/8 tsp. freshly ground pepper
• 6 eggs
• 2 tbsp. half-and-half or milk
• 11/2 tbsp. chopped fresh basil leaves, divided
• 2 tbsp. butter
• 1/3 c. prepared Alfredo pasta sauce
Directions
Heat oven to 375 degrees. Spray large cookie sheet with nonstick cooking spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
Unroll dough and separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 31/2 -inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon chopped basil.
Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in Alfredo sauce.
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon chopped basil.
Nutrition information per serving:
Calories350Fat21 gSodium710 mg
Carbohydrates28 gSaturated fat8 gProtein12 gCholesterol200 mgDietary fiber0 g
SALMON PECAN-CRUSTED TARTLETS
Makes 20.
From Evelyn Henderson of Roseville, Calif., who won the Entertaining Appetizers category with this.
• 1 (6 oz.) can premium skinless boneless pink salmon, drained
• 1/4 c. finely chopped dill pickle
• 1 tbsp. finely chopped onion
• 1/3 c. mayonnaise or salad dressing
• 1/2 c. (2 oz.) shredded mild Cheddar cheese
• 1 tbsp. lemon juice
• 1/2 tsp. dried dill weed
• 2 refrigerated pie crusts, softened as directed on box
• 1/3 c. pecan pieces, finely chopped
• 1 (3 oz.) pkg. cream cheese, softened, divided
• 1 fresh dill sprig
• 2 lemon wedges
Directions
In large bowl, mix salmon, pickle, onion, mayonnaise, cheese, lemon juice and dill weed. Refrigerate.
Heat oven to 400 degrees. On work surface, unroll 1 pie crust. Sprinkle half of the pecans over crust; gently press into crust. Use a 3-inch round cookie cutter and make 10 rounds. Repeat with second crust.
In ungreased nonstick mini-muffin pan, gently press each round, pecan side down, on bottom and up side of muffin cup, folding edge under and rounding to shape.
Spoon 1 teaspoon of the cream cheese into bottom of each cup. Spoon 1 rounded tablespoon salmon mixture on cream cheese in each cup.
Bake 12 to 18 minutes or until crust is golden brown. Cool in pan on cooling rack 5 minutes. Remove from pan to serving platter; cool 5 minutes. Garnish serving plate with dill sprig and lemon wedges. Serve warm.
Nutrition information per tartlet:
Calories160Fat12 gSodium200 mg
Carbohydrates10 gSaturated fat4 gProtein2 gCholesterol15 mgDietary fiber0 g
It’s too soon to tell how much the immigration crackdown is to blame.
