Mcclanahan: Independence Day recipes plus more

I started to pull together some desert recipes for Independence Day and then I found a couple of other entrée recipes that I wanted to throw into the mix.

There are endless possibilities to summer holiday desserts since fruit is plentiful, but sometimes a simple light, fluffy no-bake cheesecake or pie suits the bill as well.

Whatever your holiday plans include, I feel certain a BBQ cookout with dessert is included in the weekend plans. I also included a skillet entrée recipe that can be used sometime over the holiday weekend if it is too hot or raining and you need to cook a meal inside.

Happy Independence Day and enjoy!

No Bake Classic Woolworth Cheesecake

No Bake Woolworth Cheesecake is a classic, light and lemony dessert and will be the perfect addition to your summertime menu! To switch this recipe up try making the crust with cream filled lemon cookies.

n 1 (3 ounce) lemon gelatin

n 1 cup boiling water

n 1 box graham cracker crumbs (3 cups) more for thicker crust divided

n 1 stick melted butter

n 1 (8 ounce) cream cheese

n 1 cup granulated sugar

n 5 tablespoons lemon juice

n 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

Dissolve gelatin in boiling water. Cool until slightly thickened.

Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9-inch-by-13-inch pan to form a crust. Save the rest of crumbs to sprinkle on top of dessert.

Beat the evaporated milk/heavy cream until fluffy.

In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened gelatin and slowly mix in whipped evaporated milk.

Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.

Chill at least two hours and up to overnight, store covered in refrigerator.

Source: www.sugarapron.com

Fried Cabbage with Shrimp, Sausage and Bacon

n 5 slices of bacon, chopped

n 1/2 cup yellow onions, chopped

n 3 cups cabbage, cut in thin strips

n 10 to 12 shrimp, tail off and deveined

n 1 link of kielbasa or smoked sausage, cut 1/2 inch

n 1 tablespoon olive oil

n 1 teaspoon seafood seasoning

n 1/2 teaspoon smoked paprika

n 1/4 teaspoon black pepper

n 1/4 teaspoon salt

n 1/2 teaspoon oregano

n 3 cloves minced garlic

n Pinch of crushed red pepper, optional

n 2 tablespoons butter

1 teaspoon apple cider vinegar

Season shrimp with olive oil and seafood seasoning. Put aside.

Cook bacon and remove from skillet. Leave the grease in the skillet. Add sausage and brown on each side. Remove and put aside. Add shrimp and cook on each side, approximately three minutes on each side, until shrimp are a pinkish color and make a "C" shape. Remove and put aside. Add 1 tablespoon butter and add onions, paprika, oregano, salt, pepper, and crushed red pepper. Cook for approximately five to six minutes until the onions begin to soften. Add garlic and cook until fragrant.

Add in 1 tablespoon butter and apple cider vinegar. Allow them to incorporate and then add in cabbage, tossing really well.

Cook for approximately 12 minutes, until cabbage is tender. Stir in bacon, shrimp and sausage.

Source: www.facebook.com/TiffanyKetcherKreations/about

Gordon Ramsey’s Steak Marinade

n 1/3 cup balsamic vinegar

n 2 tablespoons soy sauce

n 3 tablespoons olive oil

n 2 cloves garlic, minced

n 2 sprigs fresh rosemary, minced

n 1/3 cup dark brown sugar

n 1/2 teaspoon kosher salt

n 1/2 teaspoon black pepper

n 1/3 teaspoon cayenne pepper

Set-up a large ziplock bag over a pitcher, so that it will stand up and open.

Add all the ingredients to the ziplock bag. Zip closed and shake well until combined.

Add a steak to the bag and toss it to coat the steak. Put the steak marinade bag into the refrigerator for six hours.

Once refrigerated, take the steak out, pat it dry with a paper towel and keep it aside to cook.

In a skillet, add a tablespoon of olive oil. Once heated, put the steak into the skillet and fry it until crispy and the flavors have released.

Source: www.bigoven.com

No-Bake Banana Split Layered Cheesecake Dessert

Layers of graham cracker crumbs, strawberry and banana filled smooth cheesecake, banana pudding, and whipped topping.

Crust:

n 2 cups graham cracker crumbs

n 1/2 cup unsalted butter, melted

n 1/2 cup brown sugar

n 1 teaspoon vanilla extract

Cheesecake layer:

n 16 ounces cream cheese

n 4 ounces whipped topping

n 1/2 cup white granulated sugar

n 2 bananas

n 1 cup diced strawberries

n 3 bananas, to layer

Pudding:

n 3.4 ounce banana cream instant pudding

n 2 cups whole milk

Topping:

n 10 ounces whipped topping

n 16 ounces strawberries

n Hot fudge topping

Banana Pudding: Prepare instant banana pudding according to the package instructions. Refrigerate for at least 30 minutes to set it completely.

Crust: Lightly grease a 9-inch-by-13-inch baking dish. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar. Mix very well using a large fork.

Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.

Cheesecake: Beat cream cheese until soft and fluffed. Add sugar and beat for a couple of minutes. Fold in whipped topping until completely incorporated.

Dice bananas and strawberries. Dab strawberries with a paper towel to soak up some moisture.

Fold in diced bananas and strawberries. Gently spread cheesecake filling all over the crust.

Slice three bananas thinly and layer banana slices over the cheesecake layer. Spread prepared and chilled banana pudding over the bananas.

Spoon whipped topping all over the banana pudding and gently spread it evenly.

Dice strawberries and add them evenly to the top.

Refrigerate the dessert for at least four hours or overnight.

Drizzle hot fudge topping as serving.

Source: www.willcookforsmiles.com

Frozen Raspberry Cheesecake Sandwiches

If you like cheesecake, you are going to love these frozen Raspberry Cheesecake Sandwiches. The filling is light and fluffy with tons of raspberry flavor. Keep them in the freezer for a day and the graham crackers soften up just like the cookies in an ice cream sandwich.

n 12 ounces frozen raspberries

n 1/4 cup sugar

n 1 teaspoon cornstarch

n 16 ounces cream cheese, softened

n 7 ounces marshmallow creme

n 16 ounces frozen whipped topping, thawed

n 15 graham crackers full sheets

Place frozen raspberries, sugar, and cornstarch in a small pot. Heat on medium high, stirring, until mixture comes to a simmer. Simmer for three minutes and remove from heat. This makes a homemade raspberry jam.

If desired, sieve some or all of the raspberry jam to remove some of the seeds. You will use 1 cup of the jam in this recipe; you may have slightly more than that. Place it in the fridge to cool while you make the next step.

Beat the cream cheese in a large bowl until it is smooth. Beat in the marshmallow creme until smooth. Separate half of the mixture out into a second bowl.

Line a 9-inch-by-13-inch pan with parchment paper. Fold 8 ounces of whipped topping into half the cream cheese mixture, then spoon that into the pan. Use an offset spatula or butter knife to smooth it out into a flat layer.

Beat 1 cup of your homemade raspberry jam into the other half of the cream cheese mixture. Then fold in the other 8 ounces of whipped topping. Spoon this raspberry mixture on top of the cream cheese layer in the pan, and smooth it out.

Cover and freeze until firm, about six hours. At this point, pull up on the parchment paper to remove the layers from the pan and place on a cutting board. Break the graham crackers in half. Slice the filling into 15 squares the same size as a graham cracker half, and sandwich graham crackers on each square.

Serve immediately or return the sandwiches to the freezer for a few hours, covered, so the graham crackers will begin to soften.

Notes: If your freezer is very cold, you may want to let the layers sit for 10 to 15 minutes before slicing them. Also, if the sandwiches have been back in the freezer, you may want to let them sit at room temperature for 10 to 15 minutes before serving.

Source: www.itsalwaysautumn.com

Royal Strawberry Shortcake

n 1/4 cup butter

n 1/2 cup sugar

n 1 egg, beaten

n 2 cup all-purpose flour

n 4 teaspoon baking powder

n 1/8 teaspoon salt

n 1 cup milk

n 2 teaspoons vanilla extract

n 4 cups strawberries, hulled and sliced

n Garnish: light whipped topping, powdered sugar

In a large bowl, blend butter and sugar. Add egg mix well. In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Stir in vanilla. Spread batter in a greased 9-inch-by-13-inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool; cut shortcake into squares and split. Place bottom layers of shortbread squares on dessert plates. Top with strawberries and one tablespoon whipped topping. Add top layers and more whipped cream and strawberries. Serve immediately. Serves 12.

Source: www.gooseberrypatch.com

Root Beer Float Pie

This is the kind of recipe your kids will look back on and always remember. And you don't even need to use an oven!

n 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

n 3/4 cup cold diet root beer

n 1/2 cup fat-free milk

n 1 package (1 ounce) sugar-free instant vanilla pudding mix

n 1 graham cracker crust (9 inches)

n Maraschino cherries, optional

Reserve and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk together root beer, milk and pudding mix for two minutes. Fold in half of the whipped topping. Spread into graham cracker crust.

Spread remaining whipped topping over pie. Freeze at least eight hours or overnight.

Dollop reserved whipped topping over each serving. If desired, top each serving with a maraschino cherry.

Source: www.tasteofhome.com

Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.