Home About Contact Advertise Services Sitemap
Hello, Sign into Your Account
Kapp
Enter a region:
August Recipes

BROILED TOMATO SANDWICH

2    Tbsp. Olive Oil

2    Tbsp. Balsamic Vinegar

2    Ripe Tomatoes (sliced)

3    Tbsp. Mayonnaise

1/4 tsp. Garlic Powder

1/2 tsp. Dried Parsley

1/4 tsp. Dried Oregano 

1/4 tsp. Black Pepper

3    Tbsp. Parmesan Cheese (grated, divided)

4    Slices Bread (lightly toasted)

Preheat oven to broil. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally. Meanwhile, in a small bowl, combine mayonnaise, garlic powder, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices of bread and sprinkle with the remaining Parmesan cheese.

Place on a baking sheet and broil for 5 minutes or until the cheese turns golden brown. Serve immediately, open face or closed. 

Serves 2


DAD'S

BEST CABBAGE COLESLAW

1    Medium Head Cabbage (shredded) 

1    Large Red Onion (diced) 

1    Cup Carrots (grated)  

2    Ribs Celery (chopped)

1    Cup White Sugar

1    Cup White Vinegar

3/4 Cup Vegetable Oil

1    Tbsp. Salt

1    Tbsp. Dry Mustard

Black Pepper (to taste)

In a large bowl, combine cabbage, onion, carrots and celery. Sprinkle with 1 cup sugar and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard and pepper. Bring to a boil. Pour hot dressing over cabbage mixture and mix well.

You can make this up to 2 weeks before serving, it gets better as it ages.


WHITE BEAN & VEGGIE SOUP

4 Cups Vegetable Broth 

2 Cups Water

1 Onion (chopped)

1 Carrot (sliced)

2 (15 oz.) Cans Cannellini or Navy Beans (rinsed, drained)

1 (15 oz.) Can Fire Roasted Tomatoes

2 Cups Kale (de-stemmed, chopped)

1 Cup Small Elbow Macaroni (uncooked)

   Juice of 1 Lemon

   Salt and Pepper (to taste)

Saute onion and carrot in a bit of oil over medium-high heat until soft, about 5 minutes. Add broth and water to a large kettle, add the onion and carrots, add the beans and tomatoes and simmer for 20 minutes. With a masher or hand held blender push through soup to create a thicker consistency, about 10 mashes or blends.

Add pasta, cook for 2 minutes. Add the kale and cook for about 5 minutes longer or until pasta is tender. Remove from the heat and add lemon juice and salt and pepper to taste. 

Serves 4 to 6.


RASPBERRY

BROWNIE CHEESECAKE TRIFLE

Cheesecake Filling:

1 1/2 Cups Heavy Whipping Cream

8       oz. Cream Cheese (softened)

1/4    Cup Granulated Sugar 

Brownie:

1      Cup Granulated Sugar

1/3   Cup Unsweetened Cocoa Powder

1/2   Cup Butter (melted)

1/2   tsp. Vanilla

1/8   tsp. Salt

2      Eggs (beaten)

1/2   Cup + 2 Tbsp. All-purpose Flour

1/2   Cup Semi-sweet Chocolate Chips 

Garnish:

3      (6 oz.) Containers Raspberries

        Chocolate Syrup

1      Tbsp. Mini Chocolate Chips

Brownie Directions: Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with wax paper and lightly grease with cooking spray.

In a mixing bowl, whisk sugar and cocoa together. Mix in the melted butter, vanilla and salt. Beat in the eggs and then mix in the flour until just combined. Stir in the chocolate chips. Pour batter into the lined pan and bake for 27 to 30 minutes, until toothpick comes out clean. Cool to room temperature before cutting. Cut into half inch cubes.

Cheesecake Filling Directions: Beat cream cheese and sugar together using a standing electric mixer or electric hand mixer. Slowly pour in the whipping cream while mixing. Beat until stiff peaks form.

Assemble: Layer the trifle in a glass trifle dish,  beginning with a layer of brownie cubes. Spoon a layer of cream cheese  filling mixture followed by a layer of fresh raspberries. Repeat layers and then drizzle with chocolate syrup and sprinkle with chocolate chips. Serve immediately. 

Serves 8.


MUSTARDY

GRILLED CORN & SAUSAGE KABOBS

2    Ears Sweet Corn(cleaned, cut into 2 inch pieces)

1    Large Green Bell Pepper (cut into 1 1/2 inch pieces)

1    (14 oz.) Pkg. Kielbasa (cut into 12 pieces)

1/3 Cup Bottled Italian Salad Dressing

1    Tbsp. Yellow Mustard

Prepare grill for direct cooking over medium-high heat. Thread corn, kielbasa and peppers on 4 long metal skewers. In a small bowl, whisk together Italian dressing and mustard, brush some of the mixture over the kabobs before grilling.

Grill, covered, directly over medium to medium-high heat for 8 to 12 minutes, turning and brushing occasionally with remaining dressing mixture, until vegetables are tender and a bit charred. 

Serves 4


TUSCAN

VEGETABLE SAUSAGE SOUP

2  Yellow Onions (chopped)

6  Cloves Garlic (minced)

2  to 3 Tbsp. Olive Oil

3  Carrots (medium dice)

2  tsp. Fresh Thyme (chopped)

1  Tbsp. Fresh Rosemary (chopped)

1  tsp. Fresh Oregano (chopped)

    Salt and Pepper (to taste)

1  lb. Hot Italian Pork Sausage

1  Cup Dry White Wine

7  Cups (1 3/4 qts.) Chicken Broth

4” Piece of Rind from Parmesan Cheese (about 1” thick)

1  Parsnip (peeled, medium dice)

4  Small Yukon Potatoes (cleaned, medium dice)

8  Stalks Tuscan Kale (ribs removed, cut into 1/4” ribbons)

2  Cups Gemelli Pasta (cooked, or your favorite)

In a large Dutch oven or soup kettle, heat olive oil over medium heat until it is hot but not smoking. Add onions and cook until they begin to turn translucent. Add garlic and saute, stirring frequently for 2 minutes.

Add the carrots and fresh herbs and a pinch of salt and pepper. Sweat the vegetables until the onions are almost translucent.

Push all the vegetables to the edges of the pot and add the sausage to the middle. Brown the sausage, try to keep it in larger pieces. Pour in the wine and allow to boil for a few minutes. Add the chicken stock, cheese rind, parsnip and potatoes. Stir to mix. Bring to a boil then reduce heat and cover. Cook until the potatoes are completely tender. If a skin forms on top of the soup when heat is turned off, you can de-grease the soup, if desired by laying a paper towel on top of the skin and quickly removing it or scoop it off with a metal spoon. Dish soup into bowls and add a small handful of kale and noodles, stir to mix the kale and noodles into the soup. Serve hot with crusty bread. 

Serves 6 to 8.


SUMMER BERRY TRIFLE

1  Cup Heavy Cream

1  tsp. Vanilla Extract

1  Tbsp. Powdered Sugar

1  Pkg. Instant Vanilla Pudding (3.4 oz.)

3  Cups Milk

1  Pound Cake (9 inch, cut in cubes)

3  Cups Strawberries (cut in half)

2  Cups Blueberries

In a mixing bowl, use an electric mixer to beat heavy cream until stiff peaks are about to form. Beat in vanilla extract and sugar until stiff peaks form. Be careful to not over beat or the cream will separate.

Prepare pudding with the milk according to package directions. Fold half of the pudding mixture into the whipped cream until blended. Set aside. (use the remaining half of pudding for something else)

In a trifle bowl, layer cubes of pound cake, cream/pudding mixture and berries. Repeat layers. Refrigerate for 4 hours before serving.


PINEAPPLE CHEESECAKE BARS

1    Can Pillsbury Refrigerated Crescent Dough

2    Pkgs. (8 oz. each) Cream Cheese (softened)

1/2 Cup Granulated Sugar

2    Eggs

1    Can (20 oz.) Pineapple Tidbits in Juice 
      (drain and 
reserve juice)

 

Brown Sugar Glaze:

4    Tbsp. Butter

1/2 Cup Brown Sugar (packed)

1/2 Cup Heavy Whipping Cream

1    tsp. Vanilla

 

Whipped Topping 

Maraschino Cherries
 

Heat oven to 375 degrees F. Spray bottom only of a 13x9 inch pan with cooking spray. Unroll dough, keep together and press in the bottom of pan. Bake 11 to 13 minutes or until light golden brown and baked through. Remove from oven to cooling rack; cool 10 minutes. Reduce oven temperature to 325 degrees F.

In a medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Add 1/3 cup of reserved pineapple juice to cream cheese mixture; beat until well mixed. Finely chop 1/2 cup of the pineapple tidbits and stir into the cream cheese mixture. Cover and refrigerate any remaining pineapple tidbits for serving. Spread filling evenly over baked crust. Bake 25 to 30 minutes or until filling is set; cool 30 minutes on a wire rack. Refrigerate about 1 hour or until cooled completely.

When bars are almost completely cooled, in a 1 1/2 quart saucepan, melt butter over medium heat. Add brown sugar; cook 4 to 6 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and vanilla. Return heat to medium and heat to simmering. Cook 1 to 3 minutes, stirring constantly, until mixture is thickened. Cool 30 minutes before serving.

To serve, cut bars into 6 rows by 4 rows. Drizzle cooled brown sugar glaze on top of cheesecake bars, top with remaining pineapple tidbits. Garnish with whipped topping and maraschino cherries. 

Serves 24.


SHRIMP COCKTAIL SALAD

4    Large Ripe Tomatoes  

1/4 Cup Prepared Horseradish

2    tsp. Brown Sugar (packed)

3    Tbsp. Fresh Lemon Juice

1    tsp. Tabasco Sauce

      Salt and Pepper (to taste)

4    Ribs Celery

1  lb. Jumbo Shrimp (cooked, shelled, de-veined)

Slice tomatoes and scoop out as much of the seeds as possible into a sieve, over a bowl. Press the seed stuff to get as much as juice possible, save juice. Divide tomato slices between 4 serving plates.

Prepare dressing; Into the bowl with the tomato juice, whisk horseradish, brown sugar, oil, lemon juice, hot sauce and about 1/8 teaspoon each of salt and pepper until sugar is dissolved.

To serve arrange celery slices, then shrimp over tomato slices, Stir dressing to blend and drizzle all over each plate.

Garnish with celery leaves if desired. 

Serves 4.


BUFFALO CHICKEN CASSEROLE

1    Pkg. (8 oz.) Cream Cheese (softened) 

1/2 Cup Buffalo Wing Sauce

1/2 Cup Milk 

4    Cups Shredded Chicken (cooked)

1/2 Cup Red Bell Pepper (chopped)

1/2 Cup Green Onion (sliced)

2    Cups Sharp Cheddar Cheese (shredded)

1    Can (16 oz.) Pillsbury Grands Flaky Layers Refrigerated Biscuits

Heat oven to 350 degrees F. Spray a 13x9 inch (3 quart) baking dish with cooking spray. In a large bowl, beat cream cheese, wing sauce and milk with an electric mixer on low speed until well blended. Stir in the chicken, bell pepper, 1/4 cup of the green onions and 1 1/2 cups of the chedder cheese until well blended. Spoon evenly into the casserole pan.

Separate dough into 8 biscuits; cut each into quartes. Place biscuit pieces on top of cream cheese mixture. Bake 30 to 35 minutes or until golden brown and bubbly. Sprinkle with remaining 1/2 cup cheddar cheese. Bake 10 to 15 minutes or until cheese is melted and biscuits are no longer doughy. Sprinkle with remaining 1/4 cup green onions. 

Serves 8.


CORN & ZUCCHINI CASSEROLE 

1/2 Cup Butter

1    Box Jiffy Cornbread Mix 

1    Egg   

1/3 Cup Milk

1    Cup Onion (chopped)

1    Can Cream-style Corn

2    Cups Zucchini (shredded, about 2 small zucchini)

Preheat oven to 375 degrees F. Place the butter in a 7x10 inch baking dish. Place the dish in the oven to melt the butter while the oven preheats. Be careful not to let it in too long.

In a large mixing bowl, mix the cornbread mix, egg and milk until combined. Mix in the onion, cream-style corn and shreded zucchini. 

Once the butter has melted, remove from oven. Pour batter onto the melted butter in the casserole dish. Bake for 30 minutes or until golden brown.


TROPICAL SLUSHIE

2    Cups SunnyD Juice 

1/2 Cup Frozen Peaches

1    Cup Frozen Mango

1    Cup Frozen Pineapple

2    tsp. Sugar

1  Cup Ice (heaping)

4  tsp. Grenadine

    Garnish: Cherries, Mint and Orange

Add the first 6 ingredients to a blender and process until smooth and icey. 
Add 2 teaspoons grenadine to each glass. 
Scoop drink into 2 large glasses and add garnishes if desired.  

Makes 2 large drinks.