Summer Berry Trifle

This is the perfect party attending dish. Just in time for your holiday BBQ gathering! Quick, Simple and Delicious!

1 cup boiling water
1 pkg.(6 oz.) Strawberry Flavor Gelatin (regular or sugar free)
ice cubes
1/2 cup cold water
2 cups mixed fresh berries (raspberries, blueberries, strawberries)
1 pkg.(8 oz.) cream cheese, softened
1-1/4 cups cold milk, divided
2 pkg. Debbie’s Bagel Spread/Fruit Dip Mix or Dessert Dip Mix (choose your favorite flavor)
1 tub (8 oz.) strawberry frozen whipped topping, thawed
1 pkg. (12 oz.) prepared pound cake, cubed

ADD boiling water to gelatin mix in large bowl 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand 15 min. or until gelatin is thickened. Stir in berries.

BEAT cream cheese in large bowl with whisk until creamy. Gradually beat in 1/4 cup milk. Add remaining milk and Debbie’s Dip Mix; beat 2 min. Stir in frozen whipped topping.

PLACE half the cake cubes in bottom of large serving bowl; cover with half the cream cheese mixture. Top with layers of gelatin mixture, remaining cake cubes and remaining cream cheese mixture. Refrigerate 1 hour.

Grilled Vegetable Bruschetta

1 sourdough bread baguette (10 oz.), cut diagonally into 20 slices
1/4 cup balsamic vinegar
1/3 cup extra virgin olive oil
1 package Debbie’s Herbs for Dipping
1 small yellow squash, cut lengthwise into 10 slices
20 fresh basil leaves
7 large plum tomatoes, each cut lengthwise into 3 slices
1-1/3 cups shredded four cheese blend



BLEND olive oil, balsamic vinegar and Debbie’s Herbs for Dipping. Let set for at least 2 hours, overnight is better.

HEAT grill to medium heat.

BRUSH both sides of bread slices with dressing.

CUT squash slices crosswise in half; place on bread. Top with basil, tomatoes and cheese. Place on grate of grill.

GRILL 6 to 8 min. or until cheese is melted.

Caramelized Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup steak sauce, divided
1 package Debbie’s Caramelized Onion and Roasted Garlic Dip Mix
1 tsp. dijon mustard

HEAT grill to medium-high heat. Toss meat with 2 Tbsp. steak sauce; let stand 10 min. Meanwhile, combine remaining steak sauce, Caramelized Onion and Roasted Garlic Dip Mix and mustard.

THREAD meat onto 8 skewers.

GRILL 6 min. or until meat is done, turning after 3 min. and brushing occasionally with steak sauce mixture.

Dilly Bread

3/4 cup water (70° to 80°)
1 tablespoon butter, softened
2 tablespoons sugar
1 package of Debbie’s Dill Dip Mix or Lemon Dill Dip Mix
2 cups bread flour
1/3 cup whole wheat flour
1 tablespoon nonfat dry milk powder
2 teaspoons active dry yeast



Directions:
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (about 1-1/2 pounds)

Hearty Ham Omelet

1 medium green pepper, chopped
1/2 cup chopped fully cooked ham
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon butter
6 eggs
1/4 cup milk
1 package Debbie's Garlic Onion Dip Mix
1 cup (4 ounces) shredded cheddar or process American cheese

In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk and Garlic Onion Dip Mix. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter. Yield: 4 servings.