Storm the Cassoulet

Rainbow Cake

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Patriotic Fruit Kabobs

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Flag Cakes

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Vietnamese Vegetable Pinwheels



4 burrito-size flour tortillas

4 large leaves red leaf lettuce, tough ribs removed

4 tablespoons sesame-soy salad dressing (such as Olde Cape Cod), plus more for dipping (optional)

1 1/3 cups shredded cabbage

1/2 cup shredded carrot

1 cucumber, peeled, cut into 2-inch matchsticks

4 teaspoons rice vinegar

1 cup cilantro leaves

1 cup mint leaves


Place a tortilla on a flat work surface. On one side place a lettuce leaf and drizzle with 1 tbsp of the dressing. Layer with 1/3 cup cabbage, 2 tbsp carrot and 12 cucumber sticks. Drizzle with 1 tsp vinegar and top with some of the cilantro and mint. Roll up tightly and wrap in plastic wrap. Twist ends of wrap to secure tightly. Repeat with remaining ingredients. Refrigerate 2 to 4 hours.

To serve, unwrap rolls and cut each on the bias into 6 pieces. Serve with additional dressing for dipping, if desired.

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Fried Green Tomatoes with Red Pepper Aioli



1/2 cup light mayonnaise

1/4 cup roasted red peppers, drained

1 large clove garlic, coarsely chopped

2 pounds firm green tomatoes

1/2 teaspoon salt

1/3 cup all-purpose flour

2 large eggs

2/3 cup yellow cornmeal

2 tablespoons grated Parmesan cheese

1/8 teaspoon black pepper

Pinch cayenne pepper

7 tablespoons vegetable or canola oil, for frying



Combine mayonnaise, red peppers and garlic in a mini chopper. Process until well combined and fairly smooth, scraping down sides of chopper halfway through. Transfer to a small bowl. Refrigerate until serving.


Core tomatoes and cut a thin slice from top and bottom of each. Cut each tomato into three or four 1/4-inch-thick slices and dry slightly on paper towels. Sprinkle with 1/8 tsp of the salt.

Combine flour and 1/8 tsp of the salt in a shallow dish. Lightly beat eggs in a second shallow dish; whisk together cornmeal, Parmesan, remaining 1/4 tsp salt, the black pepper and cayenne in a third shallow dish.

Coat 6 of the tomato slices in seasoned flour, followed by egg, then cornmeal mixture. Heat oven to 200 degrees .

Heat 3 tbsp of the oil in a large nonstick skillet over medium-high heat. Add the 6 coated tomato slices and fry for 2 minutes. Carefully flip over slices and fry an additional 2 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm in oven. Repeat, coating all tomato slices with seasoned flour, egg and cornmeal mixture.

Add 2 tbsp of the oil to skillet before frying each consecutive batch (you should have 2 more batches to fry). Serve tomatoes warm with aioli on the side.

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Grilled Cabbage



1 head cabbage

4 teaspoons butter

4 slices bacon

Spice mix

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons grated parmesan cheese


Cut cabbage into four wedges.

Place each wedge on a piece of doubled heavy-duty aluminum foil.

Spread cut sides with butter.

Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.

Wrap bacon around each wedge.

Fold foil around cabbage, sealing each wedge tightly.

Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.


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Signature Mini Pies



½ cup Bisquick

½ cup Milk

2 Eggs

Fillings of choice


Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (Put about 1 tablespoon in each muffin cup.)

Top with about 1/4 cup of any “fillings” you want. – Cheeseburger, Pizza, BLT, Chicken and Veggies, etc…. You can mix it up in the pan (Any meat should already be cooked.)

Then top with one more tablespoon of the “Bisquick Mixture” – and bake at 375 for 25-30. It’s a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Recipe from Betty Crocker

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Crock Pot BBQ Short Ribs



5 pounds short ribs

1 large onion, chopped

2 cloves garlic, chopped

1 cup ketchup

1 cup unsalted beef broth

2 tablespoons sugar

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon black pepper

Mashed potatoes/rice and sauteed Swiss chard (optional)


Spray slow-cooker bowl with nonstick cooking spray. Place ribs in bottom of slow cooker.

Scatter onion and garlic over ribs. Combine ketchup, broth, sugar, vinegar, Worcestershire sauce, mustard and black pepper. Pour over ribs. Cover and cook on LOW for 10 hours.

Remove ribs from slow cooker. Skim fat from sauce (there will be more than 1 cup).

Serve ribs with sauce and, if desired, mashed potatoes/rice and sauteed Swiss chard.

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Key Lime Coconut Bars

Key lime pie 1



1 1/2 c. graham cracker crumbs

2 T. sugar

1/2 c. sweetened, flaked coconut

1/3 c. melted butter, melted


 3 cans sweetened, condensed milk

1/2 c. sour cream

3/4 c. key lime juice

1 Tbsp. grated lime zest


 Whipped cream and toasted coconut for garnish.


Preheat oven to 350 degrees. Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later. Mix crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes. Remove and cool slightly.

While crust is cooling, make the filling.  In a bowl, add the remaining ingredients: sweetened, condensed milk, sour cream, lime juice, and lime zest. Whisk to combine until smooth and creamy. Pour on top of crust; bake for 8-10 minutes until firm to the touch but not browned at all. Cool at room temperature, then chill completely.

Top with some homemade whipped cream and toasted coconut.

(To toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 3-4 minutes until it’s lightly golden brown.)

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Brie & Apple Cresent Rolls

Brie Apple Crescent Rolls Dancing Branflake


Crescent rolls

Green apples





Preheat oven to 375 F

Get your crescents ready on a baking sheet…separate into triangles.

Slice a peeled apple into one inch slices.

Layer the dough with Brie, apple, pecans, and a drizzle of honey.

Secure the ends to keep the Brie contained.

Roll them and bake for ten minutes.  Great with wine!

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