Featuring Fifteen Delicious Recipes - Fox 11

Living with Amy’s 

Featuring 

Fifteen 

Delicious 

Recipes 

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Appetizers 

Grilled Cheese Loaf (Sue Prinsen) 

Ingredients: 

1 package (3 ounces) cream cheese, softened 

2 tablespoons butter, softened 

1 cup (4 ounces) shredded mozzarella cheese 

1/4 cup chopped green onions with tops 

1/2 teaspoon garlic salt 

1 loaf (1 pound) French bread, sliced 

Directions: 

In a bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. 

Spread on both sides of each slice of bread. 

Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Grill, covered, 

over medium heat for 8-10 minutes, turning once. 

Unwrap foil; grill 5 minutes longer. 


Appetizers 

Simple Bacon Wrapped Shrimp for the Grill (Eric Verbruggen) 

Ingredients: 

1 lb. of raw cleaned and deveined shrimp (26-30 count) 

1 bottle Wishbone Zesty Italian Dressing 

1 lb. of MAPLE flavored bacon 

Brown sugar 

Long wood skewers soaked in water 

Directions: 

Cut MAPLE flavored bacon strips in half. Wrap 1/2 strip around each shrimp. Slide bacon 

wrapped shrimp onto skewers. Place in a shallow dish. Sprinkle with brown sugar. Cover with 

Italian dressing. Refrigerate for up to 4 hrs. (Any longer and the acid in the dressing will start 

cooking the shrimp). 

Grill the shrimp until the bacon crisps. 


Appetizers 

Amy’s Texas Caviar 

(Bean and Corn Salsa) 

Great Summer Appetizer! Serve with Tortilla chips or Frito Scoops. 

Ingredients: 

2 - 15 oz. cans black eyed peas, drained and rinsed 

2 - 10 oz. cans shoe peg corn, drained or 2 cups fresh corn off the cobb 

2 - 15 oz. cans black beans, drained and rinsed 

1 1/2 cups finely diced red onion 

1 1/2 cups finely diced green pepper 

2 to 4 finely diced jalapeno peppers (optional; use if you want some heat!) 

4 roma tomatoes, seeded and diced 

2 to 3 diced ripe avocado (optional) 

1 cup cilantro, chopped 

2 tsp garlic salt 

12 oz Italian dressing 

Directions: 

Mix all ingredients in a large bowl. Cover and refrigerate until ready to serve. 

Best if you can make a few hours ahead. 

This makes a big batch so feel free to cut this recipe in half. 


Salad 

Lemony Orzo Salad (Christine Brodersen) 

Ingredients: 

1 cup orzo, uncooked 

1 1/3 cups zucchini, diced 

1/3 cup red onion, diced 

1/3 cup fresh parsley, minced 

3 Tbs fresh lemon juice 

1 Tbs fresh basil, minced 

3 Tbs olive oil, divided 

2 tsp fresh mint, minced 

1/2 tsp salt 

1/4 tsp pepper 

1 cup fresh tomato, diced 

1/3 cup feta cheese, crumbled 

2 Tbs pitted kalamata olives, chopped 

Directions: 

Cook and drain orzo. Rinse. Saute onions and zucchini slightly in two tablespoons of olive 

oil to take the sharpness out of the onion and soften the zucchini. Toss with orzo and add all 

herbs and toss again. 

Whisk lemon juice, 1 tablespoon oil, salt and pepper. Pour and toss over orzo. Add feta cheese 

and olives. Lightly toss again. 

Serve in a dish with feta, parsley sprigs and sliced olives on top. 


Salad 

Strawberry Spinach Salad (Harriet VanderWeyer) 

Ingredients: 

Dressing: 

1/3 cup white wine vinegar 

1 tsp salt 

1/2 cup sugar 

1 tsp dry mustard 

1 1/2 Tbsp fresh onion, minced 

1 cup vegetable oil 

1 1/2 Tbsp poppy seed 

-Mix together and refrigerate 

Salad: 

1 pint fresh strawberries, sliced 

1 lb fresh spinach 

1 head Boston lettuce 

1/2 cup whole pecans 

2 Tbs butter 

Directions: 

Toast pecans in butter for 5-10 minutes in a 350 degree oven. Mix together strawberries, 

spinach & lettuce. 

Add dressing and pecans at serving time. 


Salad 

Amy’s Favorite Baby Red Potato Salad 

Ingredients: 

1 1/2 teaspoons salt 

3 pounds red potatoes, quartered 

1 16oz. container sour cream 

2 cups mayonnaise 

1 T white wine vinegar 

1/4 cup chopped fresh Italian parsley 

2 cups celery, diced 

4 tablespoon chopped fresh dill 

3 teaspoons garlic salt 

1/2 teaspoon black pepper 

6 slices crisply cooked bacon, crumbled 

3 hard-boiled eggs 

3 tablespoons sliced green onions 

Directions: 

Bring a large pot of water to a full boil. Add salt and potatoes. Cook over medium-high heat 

until potatoes are just fork tender (10 to 15 minutes). Don’t overcook! Rinse with cold water 

and drain. 

In a large bowl, whisk together sour cream, mayonnaise, vinegar, garlic salt and pepper. 

Dice two of the eggs and add them to the bowl along with the celery, parsley, 2 T green onion 

and 3 T dill. Carefully stir in potatoes and bacon. Be careful not to mash potatoes. Cover 

and refrigerate 4 hours or overnight to blend flavors. If the mixture seems a bit dry, add 

more mayonnaise. 

Taste to see if more salt and pepper is needed. 

Before serving garnish with remaining egg, sliced, extra green onion and fresh chopped dill. 


Main Course 

Grandpa’s Bourbon Beef Tenderloin (Jennifer Zupke) 

My grandpa used to make this for Christmas Eve dinner. Yes, on the grill at Christmas time! 

I think it is good any time of the year! 

Ingredients: 

1 whole beef tenderloin (could use pork) 

1/2 cup olive oil 

1/2 cup soy sauce 

1/2 cup whiskey bourbon 

2 small onions, thinly sliced 

3 garlic cloves, chopped (more if you like more!) 

1 tablespoon grated ginger 

1 teaspoon dry mustard 

a touch of wine vinegar or wine (1/8 cup or so) 

Directions: 

Combine all ingredients in a large Ziploc plastic bag. Place the tenderloin in the bag. 

Refrigerate for 24 hours, turning often. 

Start by grilling on high heat to carmelize the meat, then reduce to a low heat. Grill until internal 

temperature in the thickest part of the meat is 130-135 degrees for medium-rare, 140-145 

for medium. The ends are thinner so they will cook faster. (You can tie the meat with the thin 

ends tucked under for more even cooking, but we never do, since everyone likes their meat 

done differently.) 


Main Course 

Spiedies with Cucumber Sauce (Ken Machlica) 

(Grilled Lamb Kabobs) 

Ingredients: 

4 lbs leg of lamb, cubed in 1 1/2 to 2 inch pieces 

2 Tbsp. fresh oregano (rough chopped) 

4.5 Tbsp. fresh mint (rough chopped) 

4.5 Tbsp. fresh rosemary (rough chopped) 

4.5 Tbsp. fresh parsley (rough chopped) 

1 T kosher salt 

1 T fresh ground black pepper 

6 garlic cloves minced 

1/3 cup Pinot Noir wine 

1/3 cup olive oil 

Diced tomatoes 

Directions: 

Place lamb in a 1 gallon zip lock bag. Whisk remaining ingredients together. Pour marinade 

into the Ziploc bag. Mix well with lamb. Seal bag and refrigerate for 24 hours. Mix bag a 

couple of times during this time. Skewer approximately 5 pieces of lamb on kabob sticks. Grill 

until lamb reaches internal temp of 135 degrees for medium to medium rare. Serve with grilled 

warm pita or flat bread with cucumber sauce and diced tomatoes on top. (You can use pork or 

chicken in place of the lamb.) 

Creamy Cucumber Sauce: 

16 oz. Plain Yogurt 

2 Cucumbers - peeled, seeded and diced 

2 Tbsp. Olive Oil 

1/2 Lemon, juiced 

1 Tbsp. Fresh Dill - chopped 

3 Cloves Garlic, peeled 

Salt & Pepper to taste. 

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, 

dill and garlic. Process until well-combined. 

Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor. 

Serve on the lamb. 


Main Course 

Amy’s BBQ Baby Back Ribs 

(My Dad’s Favorite! Great for Father’s Day!!) 

Ingredients: 

4 tbsp kosher salt 

4 tbsp brown sugar 

4 tbsp chili powder 

2 tbsp paprika 

2 tbsp garlic powder 

1 tbsp black pepper 

2 tsp cumin 

1 tsp onion powder 

1 tsp cayenne pepper 

2 to 4 racks Baby Back ribs 

Directions: 

Mix together first 9 ingredients. Rub generously on both sides of ribs. 

Store any extra rub in an air-tight container. 

Wrap seasoned ribs tightly in plastic wrap and refrigerate for at least 4 hours, or overnight. 

Preheat oven to 325 degrees. Remove the pork from the plastic wrap and wrap in sprayed 

aluminum foil. Place the ribs in the foil on a sheet pan and bake in the foil for 2 1/2 to 3 hours. 

Remove from the foil and grill ribs for a few minures on both sides, brushing with BBQ sauce*. 

Serve ribs with lots of napkins!! So good!! 

(*see next page for Amy’s BBQ sauce recipe) 


Main Course 

Amy’s Homemade BBQ Sauce 

Ingredients: 

2 cups ketchup 

1/2 cup packed brown sugar 

1/4 cup cider vinegar 

6 tablespoons butter 

3 T fresh lemon juice 

3 tablespoon Worcestershire sauce 

2 tablespoon dijon mustard 

1 teaspoon onion powder 

1 teaspoon celery seed 

Few dashes hot sauce 

Directions: 

Mix all. Simmer on low heat for 15 minutes. Brush some on ribs while grilling. 

Save some extra for dipping. 

Extra sauce keeps in the fridge for a week. 


Dessert 

Root Beer Float Cake (Tracie Yant) 

Ingredients: 

Cake: 

1 pkg (18 1/4 oz) white cake mix 

1 1/4 cup root beer 

2 eggs 

1/4 cup vegetable oil 

Frosting: 

2 packages Dream Whip 

1 cup chilled root beer 

Directions: 

In a mixing bowl, combine the first four cake ingredients. Beat on low speed for 30 seconds. 

Beat on high for 2 minutes. Pour into greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 

25-40 minutes or until toothpick inserted into center comes out clean. 

Cool completely. 

In another bowl, beat frosting ingredients until stiff peaks form. Frost the cake. 

Chill until ready to serve. 


Dessert 

Frosty Orange Dream Squares (Janice Vigo) 

Ingredients: 

55 Nilla wafers, finely crushed (about 2 cups) 

6 Tbs butter, melted 

2 Tbs sugar 

2 cups cold milk 

2 packages (4 serving size each) Jell-O Vanilla flavor instant pudding & pie filling 

1 tub (12 oz) Cool Whip Extra Creamy Whipped Topping, thawed, divided 

3 cups orange sherbert, softened 

Directions: 

Line a 13 x 9 pan with foil with ends of foil extending over sides of pan. Spray foil. Combine 

wafer crumbs, butter and sugar. Press firmly onto bottom of prepared pan and set aside. 

Add milk to pudding mixes in a medium bowl. Beat with a wire whisk 2 minutes or until well 

blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 15-20 

minutes. Add remaining whipped topping to the softened sherbert and stir until well blended. 

Spoon evenly over pudding layer and cover. 

Freeze at least 3 hours or overnight. Use foil handles to remove dessert from pan before 

cutting into squares to serve. Store leftover dessert in freezer. 

*Garnish with more cool whip and an orange slice if desired. 

*You can substitute lime or raspberry sherbert for the orange. 


Dessert 

Amy’s Fresh Berry Desserts 

This is a really pretty and easy, elegant Summer dessert! 

Ingredients: 

1 pkg. frozen puff pastry shells (6 shells), baked according to pkg. directions 

3 to 4 cups berries (sliced strawberries, raspberries, blackberries) 

1 to 2 T sugar 

1 8oz. container mascarpone cheese, room temperature 

1/2 teaspoon vanilla 

1 pint heavy whipping cream, cold 

1/2 cup powdered sugar 

1 T orange liqueur or 1/4 tsp. orange extract 

1 T fresh orange zest 

Fresh mint 

Directions: 

Toss berries with sugar. Let sit covered in the fridge for an hour or two. 

In a cold bowl whip heavy cream with powdered sugar until stiff. Mix mascarpone cheese and 

vanilla together and then mix it into whipped cream. Fold in in zest and llqueur. (Mascarpone 

cream mixture can be made a few hours ahead and kept in the fridge.) Assemble desserts right 

before serving. You can either split each puff pastry in thirds and layer with cream and berries 

for a napoleon look. You can also remove center of the pastry shell. 

Spoon a few tables spoon of cream inside the shell. Top with some berries and then more 

of the cream. Garnish with a sprig of fresh mint. So pretty!! 

Makes 6 desserts. 


Cocktails 

White Summer Sangria (Katy Joosten) 

Ingredients: 

1 bottle (your choice) white wine 

1 can frozen limeade concentrate, thawed 

1 1/2 liters sour soda 

1 cup raspberries, fresh or frozen 

1 each chopped orange, lime, lemon, Granny Smith apple 

Directions: 

Put fruit into the bottom of a pitcher. Add wine and limeade concentrate. Fill the rest of the 

pitcher with sour soda. Serve over ice. 


Cocktails 

Bacon Bloody Mary (Jason Ring) 

Ingredients: 

Fleischmann’s (or other cheap) vodka to taste 

Horseradish, 1 Tbsp 

Bacon Salt, 1 Tbsp 

Tabasco sauce, 2 Tbsp 

Montreal steak seasoning, 1 Tbsp 

Worcestershire, 2 Tbsp 

Pickle juice, 4 oz (more than a splash) 

Can beef broth 14 oz 

Peperoncini juice 2 oz (splash) 

Clamato juice 32 oz 

Candied bacon or thick-sliced bacon 

Brown sugar 

Garnish: Pickle spear, crisp slice of candied bacon and peperoncini 

Directions: 

Add all ingredients into pitcher. Stir together to mix well. Serve over ice with added garnishes. 

Prepare the bacon by setting your oven to 400 degrees F. Pull out a cookie sheet and your 

cooling rack. Set the cooling rack in the cookie sheet (it’s okay if the cooling rack overlaps 

a little). Spray the cooling rack with non-stick spray. Lay the bacon out on the cooling rack. 

Sprinkle small amounts of brown sugar onto the bacon. Rub it onto the bacon using the back 

of a spoon so that it adheres. 

Bake the bacon for 10-20 minutes, or until the bacon is crisp. Let the bacon cool for a minute 

or two before you remove it from the cooling rack. 


Cocktails 

Amy’s Raspberry Lemonade 

Perfect Summer Drink! So good!! 

Ingredients: 

1 12oz. can frozen lemonade concentrate, thawed 

1 12oz. package frozen raspberries, partially thawed 

1/2 liter club soda or sparkling water 

Chilled ice cubes 

Fresh raspberries 

Lemon slices 

Fresh mint sprigs 

Directions: 

In a blender puree raspberries. Strain to remove seeds. Stir together raspberries 

and lemonade concentrate. Add club soda to taste. Serve in glasses with ice cubes. 

Garnish with fresh raspberries, lemon slices and fresh mint. 


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Featuring Fifteen Delicious Recipes - Fox 11

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