Sweet Corn and Ricotta Fritters Recipe

Sweet Ways to Cook with Sweet Corn

Ingredients

• 2 ears fresh Florida sweet corn, kernels removed
• 1/2 bunch fresh cilantro, chopped fine
• 4 ounces low-fat ricotta cheese
• 2 large eggs, beaten
• 1/3 cup self-rising unbleached or whole-wheat flour
• Kosher salt and fresh ground pepper
• Butterscotch, chocolate or caramel sauce, optional
• Olive oil (for shallow pan frying)

Preparation

1. In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper.
2. Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired.

Serves 4 to 6 servings
Compliments Of:Fresh From Florida

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Fried Ice Cream Sticks Recipe

Sweet Celebrations

Ingredients

• 8 1/2-cup scoops of any ice cream flavor
• 2 large eggs
• 2 tablespoons sugar
• 1 cup bread crumbs
• Vegetable oil, for frying
• 8 lollipop sticks
• Butterscotch, chocolate or caramel sauce, optional
• Whipped cream, optional

Preparation

1. Place ice cream scoops on a baking sheet lined with wax paper and freeze for at least 2 hours.


2. In soup bowl or other medium-sized bowl, beat eggs and sugar with a fork until well blended. Place panko crumbs in another soup bowl or medium-sized bowl.


3. Dip the ice cream scoops into egg mixture, then roll in the panko bread crumbs, coating completely. Freeze 1 hour.
4. Heat oil in a deep-fat fryer to 375°F. Fry ice cream scoops, one at a time, until golden brown; 30 seconds to 1 minute. Remove from oil and insert a lollipop stick


5. Top with a drizzle of butterscotch, chocolate or caramel sauce and a dollop of whipped cream, if desired. Serve immediately.

Serves Makes 8 servings
Preparation Time: 10 minutes, at least 3 hours freeze time
Cook Time: 30 seconds to 1 minute each
Compliments Of:Blue Bunny

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Apple Tortellini Salad Recipe

Healthy Dining

Dressing Recipe

Ingredients

• 3 tablespoons Tree Top Frozen Concentrate Apple Juice, thawed
• 3 tablespoons light corn syrup
• 2 teaspoons brown sugar
• 1 teaspoon apple cider vinegar
• 2 teaspoons garlic salt
• Ground pepper to taste

Salad Recipe

Ingredients

• 9 ounces cheese-filled tortellini
• 2 cups sliced apples (approximately
• 2 medium apples)
• 2 cups shredded salad greens
• 1 cup sliced fresh strawberries
• 1/2 cup thinly sliced celery
• 1/2 cup sliced scallions
• 2 tablespoons toasted pine nuts (optional)

Preparation

1. To prepare dressing, combine apple juice concentrate, corn syrup, brown sugar, vinegar, garlic salt and pepper. Cover dressing and refrigerate.
2. To prepare salad, cook tortellini, drain and cool by rinsing pasta under cold water. Shake gently to drain thoroughly. In a large bowl, combine tortellini, apples, salad greens, strawberries, celery and scallions. Toss salad gently with chilled dressing. Serve chilled. If desired, sprinkle with pine nuts.

Serves Servings 6 to 8
Compliments Of:Tree Top

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Roasted Cauliflower with Creamy Ranch Sauce Recipe

Ingredients

• 1 head cauliflower, cut into small florets
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup ranch dressing
• 2 tablespoons vegetable broth
• 1 tablespoon chopped fresh parsley

Preparation

1. Preheat the oven to 450°F. Spray a small rimmed baking sheet with cooking spray.
2. Combine the cauliflower, 1 tablespoon of oil, and salt in a large bowl; toss to coat well. Spread the cauliflower in a single layer on the baking sheet. Roast, stirring once or twice, until the cauliflower is just tender, about 20 minutes.
3. Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. Stir in the Ranch dressing and broth; bring to a simmer. Add the cauliflower, tossing gently to coat well. Transfer to a serving bowl and sprinkle with parsley.
4. Mix all ingredients except beans in large bowl. Stir in beans.

Serves Serves 4 Preparation Time: 10 minutes Cook Time: 30 minutes
Compliments Of:Hidden Valley Ranch

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Honey Apple Butter Baked Beans Recipe

Ingredients

• 1 cup Musselman's Apple Butter
• 1/3 cup honey
• 1/2 cup ketchup
• 1/2 cup water
• 2 tablespoons minced dried onion
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 - 1/2 teaspoon cayenne pepper
• 1 can (15.5 ounces) great northern beans, drained
• 1 can (15.5 ounces) black beans, drained, rinsed
• 1 can (15 ounces) red or pinto beans, drained

Preparation

1. Heat oven to 375°F.
2. For dressing, whisk together dressing ingredients in small bowl.
3. 3.Pour into 2-quart baking dish or casserole. Bake 50 to 60 minutes or until hot and bubbly.
4. Mix all ingredients except beans in large bowl. Stir in beans.

Serves Serves 8 Cook Time: 50 - 60 minutes
Compliments Of:Musselman's

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Antipasto Pasta Salad Recipe

Ingredients

• 1/2 box penne pasta
• 2 cups sliced fresh mushrooms
• 1 8-ounce package frozen artichoke hearts, thawed, drained and quartered
• 4 slices reduced-fat provolone cheese
• 1/2 cup sliced roasted red peppers
• 1/2 cup packed fresh basil leaves
• Basil sprig, optional

Dressing

• 3 tablespoons olive oil
• 4 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon salt, or to taste

Preparation

1. Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl; set aside.
2. For dressing, whisk together dressing ingredients in small bowl.
3. Place mushrooms in medium microwave-safe bowl; cover with plastic wrap. Cook on High 1 minute, or until mushrooms begin to soften. Uncover; pour off any liquid. Add artichoke hearts to mushrooms; toss with 2 tablespoons dressing and set aside.
4. Stack provolone slices; cut into eighths to form triangles. Add to pasta along with red peppers.
5. Stack basil leaves; roll up and slice into very thin strips. Top pasta salad with basil, marinated mushrooms and artichokes. Whisk dressing again; add to salad and lightly toss. Garnish with basil sprig, if desired.

Serves Serves 6-8 Preparation Time: 30 minutes
Compliments Of:Dreamfields Pasta

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