Lemon-Blueberry Swirl Cake
1 pkg. (2-layer size) white cake mix
3/4 C water
3 egg whites
2 Tbsp. oil
1 pkg. (3 oz) Jell-O Lemon favor gelatin, divided
1 C blueberries
1 pkg. (8 oz) Cream Cheese, softened
1 whole egg
3 Tbsp. water
Heat over to 350 degrees F. Beat cake mix, 3/4 Cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 C dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
Pour half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan or 9x12 cake pan; cover with layers of cream cheese mixture and remaining cake batter.
Bake 45-50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Place cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on High 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.
(For a sweeter cream cheese filling, add 1/4 C sugar to cream cheese mixture before using as directed.)
Monday, May 10, 2010
Ranch-Style Beefy Taco Soup
1 lb lean ground beef or ground turkey
1 med onion, diced
1 clove garlic, minced
1-15 oz can whole kernel corn, drained
1-15 oz can black beans, drained
2-10 oz cans of RoTel diced tomatoes and green chilies
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix
3 1/2 to 4 cups chicken broth
Brown beef/turkey, onion and garlic. Drain off grease. Drain corn and beans. Add corn, tomotoes, beans, seasonings and broth. Bring to boil and simmer 1 hr. Serve with sour cream, chopped cilantro, shredded cheese and crushed taco chips. Serves approx 8.
1 lb lean ground beef or ground turkey
1 med onion, diced
1 clove garlic, minced
1-15 oz can whole kernel corn, drained
1-15 oz can black beans, drained
2-10 oz cans of RoTel diced tomatoes and green chilies
1 pkg. Taco Seasoning
1 pkg. Hidden Valley Ranch dressing mix
3 1/2 to 4 cups chicken broth
Brown beef/turkey, onion and garlic. Drain off grease. Drain corn and beans. Add corn, tomotoes, beans, seasonings and broth. Bring to boil and simmer 1 hr. Serve with sour cream, chopped cilantro, shredded cheese and crushed taco chips. Serves approx 8.
Friday, April 30, 2010
French Dip Sandwiches
Delicious French Dip Sandwiches
Ingredients:
-1 med onion, thinly sliced
-cooking spray or oil
-2 tsp Ms. Dash onion&herb seasoning blend
-1/2 cup plus 2 TBS water.
-1 cup beef broth
-12 oz roast beef
-4 hoagie rolls
-4 slices swiss cheese
1. Preheat oven to 500 degree
2. Heat skillet or high heat: add onion/ cooking oil. Stir in 1/2 tsp of Ms. Dash. Saute 11 to 12 min or until onion is tender and golden. While onion cooks, add 2 TBS water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
3. While onion cooks, combine broth and remaining 1 1/2 tsp seasoning blend in med saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. let stand 5 min.
4. While beef stands add hoagie rolls, cut sides up, on baking sheet. Bake at 500 until lightly toasted.
5. Remove beef from broth. Reserve broth.
6. Arrange beef on bottom half, top with onion, cheese and top with bread. Serve with warm broth for dipping.
Yields: 4 Servings
Super fast and Easy. Love this meal with a side of salad.
Ingredients:
-1 med onion, thinly sliced
-cooking spray or oil
-2 tsp Ms. Dash onion&herb seasoning blend
-1/2 cup plus 2 TBS water.
-1 cup beef broth
-12 oz roast beef
-4 hoagie rolls
-4 slices swiss cheese
1. Preheat oven to 500 degree
2. Heat skillet or high heat: add onion/ cooking oil. Stir in 1/2 tsp of Ms. Dash. Saute 11 to 12 min or until onion is tender and golden. While onion cooks, add 2 TBS water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
3. While onion cooks, combine broth and remaining 1 1/2 tsp seasoning blend in med saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. let stand 5 min.
4. While beef stands add hoagie rolls, cut sides up, on baking sheet. Bake at 500 until lightly toasted.
5. Remove beef from broth. Reserve broth.
6. Arrange beef on bottom half, top with onion, cheese and top with bread. Serve with warm broth for dipping.
Yields: 4 Servings
Super fast and Easy. Love this meal with a side of salad.
Tuesday, April 27, 2010
Easy
Alright. I talked to a friend and she helped me figure this out. To post your recipe, select "post". Type or paste your recipe there. Then at the bottom where it says, "Label this post", write 'chicken or Beef etc." That way we can keep all the recipes in a category. Its super easy. You are all wonderful. I can't wait to try your yummy recipes.
Categories: Chicken, Beef, Pork, Pasta, Veggie, Soups, Salads
Categories: Chicken, Beef, Pork, Pasta, Veggie, Soups, Salads
Orange Beef & Broccoli
Orange Beef & Broccoli
Ingredients:
-1 (12 oz) broccoli florets
-1/3 cup beef broth
-1/3 cup orange marmalade (sold by the jams)
-2 Tbs soy sauce
-1/4 tsp salt
-2 Tbs cornstarch
-1 (1-pound) flank steak, trimmed and cut into thin slices
-cooking spray or oil
1. Microwave broccoli according to package directions.
2. While broccoli cooks, combine broth and next 3 ingred. in small bowl.
3. Place cornstarch in shallow dish. Dredge steak in cornstarch.
4. Heat large skillet over med-high heat. Add oil or spray. Saute 5 min or until browned on all sides. Add broth mixture; cook 2 min or until thick. Stir in broccoli. Serve!
Yields: 4 servings (1 cup)
238 calories
Tex- Mex Burgers
Tex- Mex Burgers
Ingredients
2 6-inch long oval-shaped rolls, such as club rolls or small sub rolls
2 pounds ground sirloin
A palmful of cumin
A palmful of coriander
About 1/3 cup steak sauce, such as A-1
3 to 4 tablespoons grated onion, about 1/2 medium onion
4 cloves garlic, grated or minced
EVOO – Extra Virgin Olive Oil, for drizzling
1 1/2 cups shredded yellow sharp cheddar cheese
For the Guacamole:
1 ripe Haas avocado, seeded, scooped from peel and mashed
1 clove garlic, grated or minced and pasted
Juice of 1 lemon
3 to 4 tablespoons grated onion
1 small jalapeño or serrano pepper, seeded and finely chopped
Salt, to taste
For the Pico de Gallo:
4 small plum or Roma tomatoes, seeded and chopped
1 small jalapeño or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
A generous handful cilantro or flat-leaf parsley, finely chopped
Juice of 1 lime
Salt
Yields: 4 servings
Preparation
Split and toast rolls. Heat broiler or griddle pan over medium-high heat or an outdoor grill.
Mix meat with salt, pepper, cumin, coriander, steak sauce, grated onion and garlic, and mix to combine. Form 4 thick oval-shaped burgers, each about an inch thick and about 6 inches long. Drizzle burgers with EVOO and broil or grill meat 12-15 minutes to cook through to medium. Melt cheese over the burgers during the last few minutes of cook time.
In separate bowls, combine the ingredients for the guacamole and the salsa.Place each burger on a bun half and serve open-faced, topped with guac and salsa.
Ingredients
2 6-inch long oval-shaped rolls, such as club rolls or small sub rolls
2 pounds ground sirloin
A palmful of cumin
A palmful of coriander
About 1/3 cup steak sauce, such as A-1
3 to 4 tablespoons grated onion, about 1/2 medium onion
4 cloves garlic, grated or minced
EVOO – Extra Virgin Olive Oil, for drizzling
1 1/2 cups shredded yellow sharp cheddar cheese
For the Guacamole:
1 ripe Haas avocado, seeded, scooped from peel and mashed
1 clove garlic, grated or minced and pasted
Juice of 1 lemon
3 to 4 tablespoons grated onion
1 small jalapeño or serrano pepper, seeded and finely chopped
Salt, to taste
For the Pico de Gallo:
4 small plum or Roma tomatoes, seeded and chopped
1 small jalapeño or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
A generous handful cilantro or flat-leaf parsley, finely chopped
Juice of 1 lime
Salt
Yields: 4 servings
Preparation
Split and toast rolls. Heat broiler or griddle pan over medium-high heat or an outdoor grill.
Mix meat with salt, pepper, cumin, coriander, steak sauce, grated onion and garlic, and mix to combine. Form 4 thick oval-shaped burgers, each about an inch thick and about 6 inches long. Drizzle burgers with EVOO and broil or grill meat 12-15 minutes to cook through to medium. Melt cheese over the burgers during the last few minutes of cook time.
In separate bowls, combine the ingredients for the guacamole and the salsa.Place each burger on a bun half and serve open-faced, topped with guac and salsa.
Greek Grilled Chicken & Veggie Salad with Pita Bread
Greek Grilled Chicken & Veggie Salad with Pita Bread
Ingredients
1 1/3-1 1/2 pounds chicken breast tenders (the average weight of two packages)
Salt and pepper
1 package pita bread (8 count)
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar (eyeball it)
1/2 cup extra virgin olive oil (EVOO)
2 tablespoons fresh oregano (4 stems), stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts of romaine lettuce, chopped
1/2 cup pitted kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine-ripe tomatoes, seeded and diced
1/3 English (seedless) cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped (I used a small palm full of dried parsley.)
PREPARATION
Pre-heat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Pre-heat oven to 275°F. Wrap pita bread in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in EVOO. Add oregano, garlic and parsley and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4-5 minutes on each side. Transfer hot tenders to the salad-lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
Ingredients
1 1/3-1 1/2 pounds chicken breast tenders (the average weight of two packages)
Salt and pepper
1 package pita bread (8 count)
1 ripe lemon, zested and juiced
3 tablespoon red wine vinegar (eyeball it)
1/2 cup extra virgin olive oil (EVOO)
2 tablespoons fresh oregano (4 stems), stripped of leaves and chopped
3 cloves garlic, chopped
2 hearts of romaine lettuce, chopped
1/2 cup pitted kalamata olives, coarsely chopped
8 ounces feta cheese, crumbled
2 vine-ripe tomatoes, seeded and diced
1/3 English (seedless) cucumber, diced
1/2 red onion, chopped
1/2 cup flat leaf parsley leaves (a couple of handfuls), chopped (I used a small palm full of dried parsley.)
PREPARATION
Pre-heat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
Pre-heat oven to 275°F. Wrap pita bread in foil. Place in warm oven and heat until dinner is served.
Combine lemon zest, juice and vinegar in a bowl and whisk in EVOO. Add oregano, garlic and parsley and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
Grill tenders 4-5 minutes on each side. Transfer hot tenders to the salad-lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
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