Sunrise Appliance Recipes

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	Yes!!!! Believe it or not , it's about that time!!! Time for the kids to go back to school. Here is a list of some great lunch and snack ideas! Perfect ways to change it up a bit for them :) Peanut Butter/Almond Butter & Jelly on Whole Grain Bread Bagels and Cream Cheese Celery Spears/Cucumbers/Carrots and Dip of Choice Ants on a Log – celery sticks with cream cheese and raisins Freshly Cut Tomatoes Pretzels Hard Boiled Eggs Cheese (and crackers sometimes) Cottage Cheese and Peaches/Pears Granola Sunflower Seeds Chicken Caesar Salad (assemble yourself) All-natural Lunch Meat with Crackers and Cheese Hummus and Pita Spanakopita Vegetable/Fruit Kababs – spear fresh vegetables with tofu or fruit and cheese Anything in a Wrap Avocado and Mushroom Sandwich with Dijon mustard and Shredded Cheese Baked Potato with Broccoli and Cheese Bean and Cheese Burrito Annie’s Cheddar or Sour Cream crackers Sweet Potato Chips Yogurt Grapes Dried or Fresh Strawberries Pineapple Bananas Pears Peaches Blueberries/Raspberries Kiwi Pomegranate (in the winter) Cantaloupe Watermelon list courtesy of Families that Stick
Pictures courtesy of The Cake Blog	Strawberry Lemonade Cupcakes Recipe Courtesy of The Cake Blog {makes 24 cupcakes or 16 cupcakes in a jar} *For the cake:* 2 sticks unsalted butter, room temperature 2 cups sugar 4 eggs 3 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/4 cup lemonade powder mix (I used Country Time) 1 cup milk 3 Tbsp lemon juice (juice of 1 lemon) 1 Tbsp lemon zest (zest of 1 lemon) 1 tsp vanilla lemonheads (optional) Preheat oven to 350 degrees and line muffin pans with cupcake liners In medium bowl mix together dry ingredients: flour, baking powder, salt, lemonade powder and lemon zest, set aside. In bowl of stand mixer cream butter and sugar on medium speed until combined. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed. Add the lemon juice and vanilla and mix well. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined. Fill cupcake liners about 2/3 full. Bake for 20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling. Once cupcakes are completely cool, ice with Strawberry Lemon Frosting and garnish with a lemonhead on top. For the frosting: 2 sticks unsalted butter, room temperature 4 cups confectioner’s sugar 3 Tbsp strawberry puree (from about 3-4 strawberries) 1 tsp lemon zest In bowl of stand mixer cream butter for 1-2 minutes. Gradually add confectioner’s sugar and continue mixing scraping down sides of bowl as needed. Mix in strawberry puree and lemon zest. Place the icing in a piping bag fitted with tip 1M to decorate cupcakes. To create a cupcake in a jar: Slice cupcake in half with serrated knife. You will need one and a half cupcakes (3 pieces) for each jar. Place half a cupcake in the bottom of the jar and add a dollop of icing on top. Repeat two more times with cake and icing. Garnish with a lemonhead on top. For extra cuteness add a plastic straw. I hope you enjoy this combination of sour & sweet!
	4th of July Marshmallow Treats Ingredients: Marshmallows Melting Chocolate (your favorite) Graham Cracker Crumbs Sprinkles (Red, White & Blue) Lollipop Sticks Directions: In Large Bowl Melt Chocolate Put Lollipop sticks in each Marshmallow Dip Marshmallow in Melted Chocolate Then Dip into Sprinkles Place them on a baking sheet and into the refrigerator until Chocolate sets up. Eat and Enjoy at your 4th of July Party! courtesy of melaniecrafts.blogspot.com
picture by marthastewart.com	Red,White and Blue Parfaits makes 6 servings Ingredients: 1 8oz carton vanilla low-fat yogurt 1/2 tsp almond extract 1/2 of an 8oz container frozen light whipped dessert, thawed 3 cups fresh raspberries or cut up strawberries 3 cups of blueberries Directions: In large bowl, stir together yogurt and almond extract. Fold in whipped topping. To serve, in six 12 oz glasses or dessert dishes, alternate layers of berries with layers of the yogurt mixture. Serve a refreshing dessert and enjoy your Memorial Weekend !! recipe courtesy of marthastewart.com
	Strawberry - Pretzel Pie Ingredients: 1 box Pillsbury refrigerated pie crust, softened as directed on box 1 egg white 1 cup crushed pretzels 1/4 cup sugar 6 tbsp butter melted 2 pks (8oz each) cream cheese, softened 1 1/2 cup sugar 1 container (12oz) frozen whipped topping,thawed 1 bag (16oz) frozen unsweetened strawberries, partially thawed, sliced 1 cup boiling water 1 box (8 serving size) strawberry-flavored gelatin Directions: Heat oven to 450 degrees. Unroll 1 crust in 10" glass pie plate or 9 1/2" deep dish pie plate. Trim outside edges.Prick bottom and side with fork. Use 2nd pie crust to put a braid on outside rim of crust. Cut crust into 1/4" strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly. Combine crushed pretzels, 1/4 cup sugar, and melted butter. Press into bottom pie crust. Bake 10 - 12 mins. or until crust is golden brown. Cool. Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight. Great Summer Pie!!! Enjoy!! See you next time for another fabulous recipe. Recipe courtesy of Pillsbury recipes
Photograph by Antonis Achilleos	Herb & Mustard Sirloin with Baked Potatoes Ingredients 4 small russet potatoes 1 1/2 lbs of sirloin steak (1/2 " thick) 2 tbsp spicy mustard 2 tsp crumbled herbes de Provence 5 Tbsp unsalted butter Kosher salt and ground pepper 2 tbsp chopped fresh chives or scallion Directions Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes. Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and run all over the steak. Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp. butter as soon as it melts, add the steak and sear on one side until browned about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tbsp butter. Let rest at least 5 minutes. Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes. Mix the remaining 3 tbsp butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with potatoes, chive butter and mustard. Enjoy! See you next time for another fabulous recipe idea ! Recipe courtesy of Food Network Magazine
	Cozy Winter Chili Ingredients 1 medium green pepper, chopped 2 medium onions, chopped 1/2 cup chopped celery 1 tablespoon cooking oil 2 pounds ground beef 2 (28 ounce) cans tomatoes, undrained, cut up 1 (8 ounce) can tomato sauce 1 cup water 2 tablespoons Worcestershire sauce 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon pepper 2 (16 ounce) cans kidney beans, rinsed and drained Shredded Cheddar Cheese (if desired) Directions In a Dutch oven saute green pepper, onions and celery in oil until tender, about 6 minutes. Add beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 12 minutes longer. Add Cheese if desired. Great for a Cold Winter Day!
	Pork Loin with Honey Mustard Crust Ingredients 1 teaspoon ground cinnamon 2 teaspoons ground cumin 1/4 teaspoon cayenne Kosher salt 1 1/2 pounds pork loin roast 4 tablespoons vegetable oil Crust: 1 sweet onion, chopped 2 cloves garlic, smashed 2 tablespoons freshly grated ginger 1 bunch fresh cilantro leaves 1 lime, zested 2 tablespoons olive oil 1/4 cup plain bread crumbs Kosher salt 1 1/2 tablespoons Dijon mustard Directions Preheat the oven to 375 degrees F. In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until brown. Remove and put on baking dish, fat side up. Crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F , about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast and serve. Leftovers are great for sandwiches the next day!