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Dijon Mustard Vinaigrette 

1 tsp Dijon mustard

1 1/2 TB red wine vinegar

1/4 C olive oil

season with salt and pepper

Whisk the olive oil and blend in the mustard and vinegar. Season with salt and pepper

Makes about 3/4 C


Buttermilk and Blue Dressing

1/4 C buttermilk

1 TB white wine vinegar

2 TB mayonnaise OR plain Greek yogurt

2 TB crumbled blue cheese

salt/pepper to taste

Combine all ingredients and serve immediately.


Lemon Tahini Dressing

1/3 cup well-stirred tahini

1/3 cup water

1/4 cup plus 1 tablespoon fresh lemon juice

2 cloves garlic, minced

1/4 tsp sugar

1/3 tsp salt

Heavily whisk until incorporated OR use a food processor.

Roasted Beets with Lemon Vinaigrette

  • 2-2 ½ pounds beets, stems and leaves trimmed, washed, peeled lightly
  • 1-2 tablespoons olive oil
  • Salt and pepper, to taste

Lemon Vinaigrette

  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Preheat oven to 425° F. Cut whole beets into wedges/chunks. Toss in large bowl with olive oil and salt and pepper. Place on foil-lined rimmed baking sheet (18×13-inch). Roast until fork-tender, about 30 to 40 minutes. Cool. Whisk all lemon vinaigrette ingredients together in small bowl. Pour over beets in serving dish and toss. Makes about 4-6 servings.

Recipe by Culinary Nutritionist & Registered Dietitian Kim Galeaz.

Coffee Caramel Cheesecake Cups

  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted*
  • 1 tablespoon light corn syrup*
  • 1 ¼ cups Daisy Brand Cottage Cheese
  • 1/3 cup 1% low-fat or fat-free milk
  • 1/3 cup refrigerated egg product
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla extract
  • 4 teaspoons instant coffee, dissolved in 1 teaspoon hot water
  • ¼ cup fat free chocolate flavored syrup*
  • ¾ cup fat free whipped topping

Heat the oven to 325 degrees. Spray a 12-cup medium muffin pan with nonstick spray. In a medium bowl, stir together the graham cracker crumbs, butter and corn syrup. Spoon a heaping tablespoon of the crumb mixture into each muffin cup. Pat into the pan with a flat-bottomed glass and set aside. Blend the cottage cheese, milk, sugar, flour, vanilla and coffee in a blender or food processor. Stir in the egg product and then divide the batter evenly among the muffin cups. Bake the cheesecakes for 32 to 37 minutes or until the filling is firm. Cool the cheesecakes at least 30 minutes.

To remove from the pan, run a metal spatula around the edges of each cheesecake to loosen. Lift out of the pan. Cool completely on a wire rack. To serve, drizzle 1 teaspoon chocolate syrup on each dessert plate; place a cheesecake on the plate. Top the cheesecake with 1 tablespoon of whipped topping and 1 teaspoon of chocolate syrup. Makes 12 cheesecake cups.

*Kim used 3 tablespoons butter, 1 ½ tablespoons corn syrup, a smidgen more flour, and garnished with Caramel Syrup as well.

Recipe courtesy

Tangy Roasted Red Pepper Dip

  • 1 jar (12 ounce) roasted red peppers, drained, patted dry and coarsely chopped
  • 1 cup Daisy Brand Cottage Cheese
  • 1 small garlic clove, coarsely chopped
  • 2 teaspoons red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Basil, green onions or parsley for garnish

In a food processor, combine the red peppers, cottage cheese, garlic, vinegar, salt and pepper. Process until smooth and transfer to a small serving bowl. Refrigerate for several hours (or can be served immediately.) Garnish as desired. Serve with whole wheat pita chips, crackers, carrots, celery, or any other favorite vegetables. Makes about 1 ¾ cups dip. (7-8 servings)

Recipe courtesy

Cheesy Mashed Cauliflower

  • 1 head cauliflower, chopped and trimmed
  • 1 cup Daisy Brand Cottage Cheese
  • ½ cup shredded white Cheddar cheese
  • ½ teaspoon sea salt
  • 1 tablespoon chopped green chives

Steam cauliflower until soft and tender (about 15 minutes). Place cooked cauliflower, cottage cheese, cheddar cheese and salt in food processor bowl and blend until creamy. Top with chopped chives and serve. Refrigerate leftovers in tightly covered container. Makes about 6 servings (1/2-cup each)

Recipe courtesy


  • 1 English muffin
  • 4 tablespoons ham, diced
  • 2 tablespoons mushrooms, diced 1/2 inch
  • 2 tablespoons asparagus pieces
  • 2 tablespoons tomatoes, diced 3/8 inch
  • 2 eggs
  • 3 ounces hollandaise sauce
  • Sprinkle of paprika
  • Sprinkle of dill weed, dried
  • 1 lemon wheel
  • 2 bacon strips
  • 5 ounces ranch potatoes


  1. Drop dry English muffin in toaster and pass to helm station
  2. Place ham, mushrooms, asparagus, and tomatoes in lightly oiled 8″ pan and cook until vegetables are tender
  3. Place vegetables and ham on dry English muffin in skillet
  4. Place eggs in poaching water and cook to desired temperature
  5. Place eggs on top of sauteed vegetables / ham and pass to helm station
  6. Top each egg evenly with 1/2 ounce hollandaise sauce
  7. Sprinkle paprika and dill weed on hollandaise and eggs
  8. Place lemon wheel twist in center of eggs
  9. Top eggs with bacon strips in a criss-cross patern
  10. Place ranch potatoes on plate next to the skillet handle


Mixologist: Zachari Wilks

Venue: Wilks and Wilson (Former owner of Ball and Biscuit)

Cocktail: Pisco Sour

Recipe: 2 oz pisco, 3/4 oz lemon juice, 1/2 oz Wilks & Wilson Gertrudes Gomme, 1 sm egg white

Garnish: Angostura bitters

Glassware: cocktail or coupe

DIRECTIONS Add all ingredients to a cocktail shaker and dry shake (shake without ice). Add ice to the shaker and shake well. Strain into a chilled coupe or cocktail glass.

For more information, visit this website.

Mixologist: Sara Yeager

Venue: Chef Joseph’s

Cocktail: Stormy Night

Recipe: 3 oz. Effen Black Cherry Vodka, 1 oz. Watermelon Pucker, 1 oz Blue Curaçao Liqueur, 1 oz. Sweet and Sour Mix

Garnish: Watermelon wedge

Glassware: Martini glass

Directions: Mix all ingredients over ice in shaker, strain into glass and garnish

For more information, visit this website.

Strawberry Butter Spread

  • 1/3 C strawberry jam or preserves (or use any flavor you prefer)
  • 1/4 C softened butter

Combine until you have a smooth texture.

Store in refrigerator 1 week.

Sweet and Spicy Avocado Spread

  • 1 ripe avocado
  • zest and juice of 1 lime
  • pinch of red pepper flakes
  • 1 tb olive oil
  • chopped pistachios for garnish

Mash ingredients together to get a smooth consistency.

Spread on hot, toasted bread.

Serve immediately.