A Fourth of July Celebration With Original Copy Family ties

Star-Studded Blueberry Pie

Ingredients

• Pastry for double-crust pie (9 inches)

• 4 cups fresh or frozen blueberries

• 1 cup sugar

• 1/4 cup quick-cooking tapioca

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 2 tablespoons butter

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Directions

• On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.

• Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.

• Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.

• Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.

Test Kitchen TipsTime-saving tip: Bake star cutouts a day in advance. For a filling that's ultra smooth, finely grind tapioca in a food processor before stirring it in. Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.

Nutrition Facts 1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.

Ingredients

• 4 pounds fresh raspberries (about 14 cups)

• 6 cups sugar

• 4 cups lemon juice

• Chilled tonic water or ginger ale

• Ice cubes

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Directions

• Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.

• Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.

• Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

• To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Editor's Note The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts 1 cup: 319 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 83g carbohydrate (78g sugars, 1g fiber), 1g protein.

Grilled Apple Tossed Salad

Ingredients

• 6 tablespoons olive oil

• 1/4 cup minced fresh cilantro

• 1/4 cup orange juice

• 1/4 cup white or regular balsamic vinegar

• 2 tablespoons honey

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha chili sauce - OPTIONAL

• 2 large apples, cut into 1/2-inch wedges

• 1 package (5 ounces) spring mix salad greens

• 1 cup walnut halves, toasted

• 1/2 cup crumbled blue cheese

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Directions

• For dressing, whisk together first 8 ingredients. In a bowl, toss apples with 1/4 cup dressing. Let stand 10 minutes.

• Place apple slices on a grill rack over medium heat; reserve marinade left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade.

• To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese.

Health Tip: Lighten this salad by leaving off the walnuts and blue cheese. You’ll save 150 calories per serving, but the grilled apples and homemade dressing will still make it taste as if it came from a restaurant. Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 serving: 341 calories, 28g fat (5g saturated fat), 8mg cholesterol, 360mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 6g protein.

Layered Fresh Fruit Salad

Ingredients

• 1/2 teaspoon grated orange zest

• 2/3 cup orange juice

• 1/2 teaspoon grated lemon zest

• 1/3 cup lemon juice

• 1/3 cup packed light brown sugar

• 1 cinnamon stick

• FRUIT SALAD:

• 2 cups cubed fresh pineapple

• 2 cups sliced fresh strawberries

• 2 medium kiwifruit, peeled and sliced

• 3 medium bananas, sliced

• 2 medium oranges, peeled and sectioned

• 1 medium red grapefruit, peeled and sectioned

• 1 cup seedless red grapes

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Directions

• Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.

• Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

Editor's Note EMR

Nutrition Facts 1 serving: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Buttery Grilled Shrimp

Ingredients

• 1/2 cup butter, melted

• 3 tablespoons lemon juice

• 2 teaspoons chili powder

• 1 teaspoon ground ginger

• 1/4 teaspoon salt

• 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

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Directions

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers.

• Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Nutrition Facts 1 skewer: 201 calories, 13g fat (8g saturated fat), 168mg cholesterol, 295mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein.

Beef Barley Lentil Soup

Ingredients

• 1 pound lean ground beef (90% lean)

• 1 medium onion, chopped

• 2 cups cubed red potatoes (1/4-inch pieces)

• 1 cup chopped celery

• 1 cup chopped carrot

• 1 cup dried lentils, rinsed

• 1/2 cup medium pearl barley

• 8 cups water

• 2 teaspoons beef bouillon granules

• 1 teaspoon salt

• 1/2 teaspoon lemon-pepper seasoning

• 2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped

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Directions

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

• Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon, salt and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.

• Add the tomatoes; cook 2 hours longer.

Nutrition Facts 1-1/2 cups: 232 calories, 4g fat (2g saturated fat), 28mg cholesterol, 603mg sodium, 33g carbohydrate (6g sugars, 6g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Tortellini Caesar Salad

Ingredients

• 1 package (19 ounces) frozen cheese tortellini

• 1/2 cup mayonnaise

• 1/4 cup 2% milk

• 1/4 cup plus 1/3 cup shredded Parmesan cheese, divided

• 2 tablespoons lemon juice

• 2 garlic cloves, minced

• 8 cups torn romaine

• 1 cup seasoned salad croutons

• Halved cherry tomatoes, optional

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Directions

• Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.

• Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired.

Nutrition Facts 1 cup (calculated without tomatoes): 237 calories, 14g fat (4g saturated fat), 17mg cholesterol, 327mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 8g protein.

Grilled Steaks with Mushroom Sauce

Ingredients

• 1 beef top sirloin steak (1-1/2 pounds)

• 1/2 teaspoon steak seasoning

• 1 pound small fresh mushrooms

• 1/4 cup butter, cubed

• 1/2 cup beef broth

• 1 NO MUSTARD

• 1/2 teaspoon dried rosemary, crushed

• 1/2 teaspoon dried thyme

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• Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

• Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

Nutrition Facts 1 each: 353 calories, 19g fat (10g saturated fat), 99mg cholesterol, 447mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 40g protein.

Shrimp and Scallop Couscous

Ingredients

• 2 medium zucchini, julienned

• 1 medium green pepper, julienned

• 2 tablespoons olive oil

• 3 plum tomatoes, chopped

• 4 green onions, chopped

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 3 teaspoons chili powder

• 1 garlic clove, minced

• 1/2 teaspoon dried oregano

• 1/2 pound uncooked medium shrimp, peeled and deveined

• 1/2 pound bay scallops

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• Hot cooked couscous

• Thinly sliced fresh basil leaves, optional

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Directions

• In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

• Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired.

Nutrition Facts 1 1 cup (calculated without couscous): 201 calories, 9g fat (1g saturated fat), 88mg cholesterol, 342mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Scalloped Apples

Ingredients

• 10 cups sliced peeled tart apples (about 8 medium)

• 1/3 cup sugar

• 2 tablespoons cornstarch

• 1/2 to 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 2 tablespoons butter, cubed

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Directions

• Place apples in a 2-1/2-qt. microwave-safe bowl. Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat. Dot with butter. Cover and microwave on high for 11-12 minutes or until apples are tender, stirring every 5 minutes.

Editor's Note This recipe was tested in a 1,100-watt microwave.

Nutrition Facts 1/2 cup: 116 calories, 2g fat (0 saturated fat), 0 cholesterol, 33mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 fruit.

Ingredients

• 3/4 cup butter, softened

• 1-1/4 cups sugar

• 3 large eggs

• 1 can (20 ounces) crushed pineapple, well drained

• 1-1/2 teaspoons lemon juice

• 4 cups firmly packed cubed white bread (crusts removed)

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Directions

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Gently fold in bread cubes.

• Spoon into a greased 2-qt. baking dish. Bake, uncovered, 40 to 45 minutes or until top is lightly golden. Serve warm.

Nutrition Facts 1 piece: 536 calories, 26g fat (15g saturated fat), 168mg cholesterol, 390mg sodium, 73g carbohydrate (60g sugars, 1g fiber), 6g protein.

Caprese Scallop Stacks

Ingredients

• 1 medium zucchini

• 12 sea scallops (about 1-1/2 pounds)

• 4 tablespoons olive oil, divided

• 1/4 cup chopped roasted sweet red peppers-Optional

• 1 tablespoon pine nuts, toasted

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1 teaspoon dried currants

• 1 teaspoon capers, drained

• 1/2 teaspoon No Mustard

• 1/4 teaspoon grated lemon zest

• Watercress, optional

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Directions

• Cut zucchini into 1/3-in.-thick slices; place in a steamer basket over 1 in. of water. Bring to a boil; cover and steam for 1-2 minutes or until crisp-tender.

• Meanwhile, cut scallops in half horizontally. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm.

• To serve, place zucchini slices on a serving plate. Layer each with a scallop half, some chopped roasted pepper and a scallop half. In a small bowl, combine the pine nuts, lemon juice, garlic, currants, capers, mustard, lemon zest and remaining oil; spoon over stacks. Garnish with watercress if desired.

Nutrition Facts 1 appetizer: 98 calories, 5g fat (1g saturated fat), 18mg cholesterol, 120mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

Crab Cake-Stuffed Portobellos

Ingredients

• 6 large portobello mushrooms

• 3/4 cup finely chopped sweet onion

• 2 tablespoons olive oil, divided

• 1 package (8 ounces) cream cheese, softened

• 1 large egg

• 1/2 cup seasoned bread crumbs

• 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided

• 1 teaspoon seafood seasoning

• 2 cans (6-1/2 ounces each) lump crabmeat, drained

• 1/4 teaspoon paprika

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Directions

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion.

• Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan.

• Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

Bacon-Stuffed Mushrooms

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1/4 teaspoon garlic powder

• 8 bacon strips, cooked and crumbled

• 1 tablespoon chopped green onion

• 1 pound whole fresh mushrooms, stems removed

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Directions

• Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion.

• Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

Nutrition Facts 1 stuffed mushroom: 51 calories, 4g fat (2g saturated fat), 12mg cholesterol, 79mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

Scored Potatoes

Ingredients

• 4 large baking potatoes

• 2 tablespoons butter, melted, divided

• 1/8 teaspoon paprika

• 1 tablespoon minced fresh parsley

• Salt and pepper to taste

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• With a sharp knife, cut potatoes in half lengthwise. Slice each half widthwise 6 times, but not all the way through; fan potatoes slightly.

• Place in a shallow baking dish. Brush potatoes with 1 tablespoon butter. Sprinkle with paprika, parsley, salt and pepper. Bake, uncovered, at 350° for 50 minutes or until tender. Drizzle with remaining butter.

Nutrition Facts 2 potato halves: 336 calories, 6g fat (4g saturated fat), 15mg cholesterol, 68mg sodium, 65g carbohydrate (3g sugars, 8g fiber), 8g protein.

Orange Pineapple Drink

Ingredients

• 6 cups water

• 3 cups orange juice

• 1/2 cup pineapple juice

• 3 tablespoons lemon juice

• 3/4 cup sugar

• 1 cinnamon sticks (3 inches)

• 1 medium navel orange, sliced, optional

• Additional cinnamon sticks, optional

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Directions

• In a large saucepan, combine the water, juices and sugar until sugar is dissolved; add the cinnamon stick. Heat through. Serve warm or transfer to a pitcher and chill until serving. Garnish with orange slices and cinnamon sticks if desired.

Nutrition Facts 1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (26g sugars, 0 fiber), 0 protein.

Blueberry Fruit Smoothie

Ingredients

• 1 cup reduced-fat vanilla ice cream

• 1 cup fresh or frozen blueberries

• 1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches

• 1/2 cup pineapple juice

• 1/4 cup vanilla yogurt

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Directions

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Nutrition Facts 3/4 cup: 149 calories, 2g fat (1g saturated fat), 7mg cholesterol, 57mg sodium, 30g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fruit, 1/2 fat.

Patriotic Cookie & Cream Cupcakes

Ingredients

• 1/2 cup butter, softened

• 1-2/3 cups sugar

• 3 large egg whites, room temperature

• 2 teaspoons vanilla extract

• 2-1/4 cups all-purpose flour

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup 2% milk

• 1 cup Oreo cookie crumbs

• FROSTING:

• 3/4 cup butter, softened

• 6 cups confectioners' sugar

• 1/2 teaspoon clear or regular vanilla extract

• 3 to 4 tablespoons 2% milk

• Blue and red paste food coloring

• Star sprinkles

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Directions

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners.

• In a large bowl, cream butter and sugar until crumbly. Add 1 egg white at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs.

• Fill prepared cups two-thirds full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

• In a large bowl, combine butter, confectioners' sugar and vanilla; beat until smooth. Add enough milk to make a stiff frosting. Remove 1 cup frosting to a small bowl; tint with blue food coloring. Divide remaining frosting in half; tint one portion red and leave remaining portion plain.

• Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star pastry tip. Fill bag with plain frosting; pipe over 9 cupcakes. With red frosting, pipe 9 more cupcakes. Pipe remaining cupcakes blue; top with sprinkles. Arrange cupcakes on a large platter, forming a flag.

Nutrition Facts 1 cupcake: 338 calories, 11g fat (7g saturated fat), 26mg cholesterol, 230mg sodium, 58g carbohydrate (46g sugars, 1g fiber), 2g protein.

Cheddar & Onion Beef Sliders

Ingredients

• 1/4 cup butter, cubed

• 1 medium red onion, halved and thinly sliced

• 2-1/4 teaspoons Montreal steak seasoning, divided

• 1 cup dry red wine

• 1 pound ground beef

• 2 slices cheddar cheese, quartered

• 8 dinner rolls, split

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Directions

• In a large skillet, heat butter over medium heat. Add onion and 1/4 teaspoon steak seasoning; cook and stir 6-8 minutes or until onion is softened. Reduce heat to medium-low; cook 40-45 minutes or until deep golden brown, stirring occasionally. Stir in wine. Bring to a boil; cook 10-12 minutes or until liquid is almost evaporated.

• In a bowl, combine beef and remaining steak seasoning, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.

• In a large nonstick skillet, cook burgers over medium heat 3-4 minutes on each side or until a thermometer reads 160°; top with cheese during the last 1-2 minutes of cooking. Serve on rolls; top with onion.

Nutrition Facts 1 slider: 320 calories, 17g fat (8g saturated fat), 75mg cholesterol, 499mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 15g protein.

Orange Lemonade

Ingredients

• 1-3/4 cups sugar

• 2-1/2 cups water

• 2 tablespoons grated lemon zest

• 2 tablespoons grated orange zest

• 1-1/2 cups lemon juice (about 10 lemons)

• 1-1/2 cups orange juice (about 5 oranges)

• 6 cups cold water

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Directions

• In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly.

• Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold.

• To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.

Editor's Note EMR

Nutrition Facts 1 cup: 136 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 35g carbohydrate (33g sugars, 0 fiber), 0 protein.

Marinated Three Bean Salad

Ingredients

• 1 can (15-1/2 ounces) great northern beans, rinsed and drained

• 1 can (15 ounces) chickpeas, rinsed and drained

• 1 can (15 ounces) black beans, rinsed and drained

• 1 medium tomato, chopped

• 1 medium onion, chopped

• 1 celery rib, chopped

• 1/3 cup each chopped green, sweet red and yellow pepper

• 1/2 cup water

• 3 tablespoons minced fresh basil or 1 tablespoon dried basil

• 2 tablespoons minced fresh parsley

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon No PEPPER

• 1/4 teaspoon NO PEPPER

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Directions

• In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

Nutrition Facts 1 cup: 184 calories, 5g fat (0 saturated fat), 0 cholesterol, 452mg sodium, 28g carbohydrate (4g sugars, 8g fiber), 8g protein.