5NEWS Grill: Fourth of July Recipes
Southwest Style Steak Salad
1 Boneless Beef Sirloin Steak ( 1 lb.), 1 inch thick
2 tsp Fajita Seasoning
2 Ears corn on the cob, husks and silk removed
1 pkg (10z) torn mixed salad greens
1 avocado, chopped
1 cup coarsely crushed tortilla chips
1/2 cup chopped cilantro
1/2 cup Kraft Classic Ranch Dressing
Heat grill to medium-high heat
Sprinkle steak wit seasoning. Grill 5 min on each side or until medium
doneness (160F), adding corn to grill the last 5 min,
and cooking until tender and golden brown, turning occasionally
Remove steak and corn from grill, cover steak loosely with foil.
Cool corn 5 min, cut off kernals with sharp knife.
Cut steak across the grain into thin slices.
Cover 4 plates with salad greens, top with avocados, corn,
crushed chips and cilantro.
Drizzle with dressing.
Top with meat.
Strawberry Cream Freeze
1 pkg (8oz) Philadelphia Cream Cheese, softened
1 cup cold milk
1 pkg (3.4z) Jello Vanilla Flavor Instant Pudding
1-1/2 cups thawed Cool Whip Whipped Topping
20 Nilla Wafers, coarsely broken
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping
Beat cream cheese in large bowl with mixer until creamy.
Gradually beat in milk
Add dry pudding mix, beat 2 min.
Stir in Cool Whip, wafers and berries.
Swirl in ice cream topping.
Pie: Spread filling into 6oz Oreo Pie Crust.
Freeze 6 hours or until firm, garnish with more berries if desired.
Mini Pies: Spoon filling into 12 cupcake liners.
Freeze 4 hours, Remove paper linings
Garnish desserts with additional berries if desired
Waffle Bowls: Freeze filling 6 hours or until firm.
Let stand 15 min before scooping into waffle bowls.