Archive for July, 2008

Prep Time:15 min
Start to Finish:4 hr 15 min
Makes:16 servings

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze

Recipe found at Easy Raspberry Trifle

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Beef Taco Bake

                 Beef Taco Bake

1 lb. ground beef
1 can Campbell’s® Condensed Tomato Soup
1 cup Pace® Chunky Salsa OR Pace® Picante Sauce
½ cup milk
6 (8″) flour tortillas, cut into 1″ pieces OR 8 (6″) corn tortillas, cut into 1″ pieces
4 oz. shredded Cheddar cheese

COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

This recipe can be found at Beef Recipes: Beef Taco Bake

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Mexican Meatloaf

1 can Campbell’s® Condensed Southwest Style Pepper Jack Soup
1½ lb. ground beef
½ cup dry bread crumbs
1 egg, beaten
1 medium onion, chopped
1 tsp. garlic powder

MIX ½ can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8″x4″ loaf in baking pan. BAKE at 350°F. 30 min.

SPOON remaining soup over meatloaf. Bake 30 min. more or until done

This recipe was found at Beef Recipes: Mexican Meatloaf (about 1/4 way down)

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10 oz. pkg. frozen spinach (thawed and drained)
8 oz. pkg. cream cheese
1 c. milk
1 c. grated Jack cheese
1/2 tsp. salt
1/4 tsp. garlic salt
1/2 c. grated Parmesan cheese
2 c. chicken (cooked and cubed)
1/2 c. crushed corn flakes

Spread spinach in 9 inch greased casserole dish. Make sauce by blending cream cheese, milk, Jack cheese, salt, garlic salt, and 1/4 cup Parmesan cheese together in small glass bowl. Microwave for 2 minutes, stirring often.
Spread 1/2 the sauce over spinach and spread chicken over this layer. Top with remaining sauce. Sprinkle cereal and the remaining 1/4 cup Parmesan cheese on top. Microwave 6 minutes until bubbly.

[I think it would be yummy to add mushrooms! We are going to try this recipe this week with mushrooms]

This recipe found at Cooks.com: Cheesy Chicken Spinach

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10-Minute Cheesy Mexican Rice

1 can (10-1/2 oz.) condensed chicken broth (1-1/3 cups)
1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

MIX broth and salsa in medium saucepan. Bring to boil.

ADD rice and VELVEETA; stir. Cover and remove from heat. Let stand 5 min.

STIR until VELVEETA is melted.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

This recipe found at Kraft Foods: 10-Minute Cheesy Mexican Rice

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Cheesy Chicken Roll-ups

1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
2 cups shredded cooked chicken
1 cup KRAFT Shredded Colby & Monterey Jack Cheese
2 cups shredded lettuce
1 large tomato, chopped

PREHEAT oven to 350°F. Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.

ARRANGE tortillas, seam sides down, in 8-inch square baking dish. Sprinkle with cheese.

BAKE 15 min. or until cheese is melted. Sprinkle with lettuce and tomato.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

This recipe found at Kraft Foods: Cheesy Chicken Roll-ups

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Slow Cooker Jambalaya

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

This recipe found at Food Network: Slow Cooker Jamabalaya

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Simple Hamburger Stroganoff


  • 1 (16 ounce) package egg noodles
  • 1 pound lean ground beef
  • 1 (.75 ounce) packet dry brown gravy mix
  • 1 (8 ounce) package cream cheese
  • 1 (6 ounce) can chopped mushrooms, with liquid
  • 1/2 cup milk
  • 1 (8 ounce) container sour cream
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium heat, brown the ground beef until no pink shows; drain.
  • Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

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