Feeds:
Posts
Comments

Archive for April, 2015

Raisin Spice Cake

Raisin Spice Cake

Ingredients
2 cups raisins
1-1/2 cups water
1/2 cup shortening
2 cups packed brown sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 eggs, beaten
Confectioners’ sugar

Directions
In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid.

In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners’ sugar. Yield: 12-15 servings.

Recipe found here: Raisin Spice Cake

Read Full Post »

Oatmeal Breakfast Bars

Oatmeal Breakfast Bars

Ingredients
4 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon salt
1-1/2 cups chopped walnuts
1 cup flaked coconut
3/4 cup butter, melted
3/4 cup orange marmalade

Directions
In a large bowl, combine the oats, brown sugar and salt.

Stir in remaining ingredients.

Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown.

Cool on a wire rack. Yield: about 2-1/2 dozen

Recipe found here: Oatmeal Breakfast Bars

Read Full Post »

Pumpkin Chip Muffins

Pumpkin Chip Muffins

Ingredients
4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

Directions
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.

Recipe found here: Pumpkin Chip Muffins

Read Full Post »

Grilled Cheese & Prosciutto

Grilled Cheese & Prosciutto

Ingredients
12 slices provolone cheese
12 thin slices prosciutto
12 thin slices hard salami
12 slices Italian or kalamata olive bread
1/4 cup butter, softened

Directions
Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter.

In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 6 sandwiches.

Recipe found here: Grilled Cheese & Prosciutto

Read Full Post »

Cinnamon Baked Pretzels

Cinnamon Baked Pretzels

Ingredients
3 tablespoons cinnamon-sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg
1 package (13 ounces) frozen baked soft pretzels
1/2 cup red raspberry preserves, warmed

Directions
Preheat oven to 400°. In a small microwave-safe bowl, combine cinnamon-sugar, butter and nutmeg.

Microwave, uncovered, on high 30-45 seconds or until butter is melted; brush over pretzels. Transfer to an ungreased baking sheet.

Bake 3-4 minutes or until heated through. Serve with preserves. Yield: 6 servings.

Recipe found here: Cinnamon Baked Pretzels

Read Full Post »

Mozzarella Mashed Potato Remix

Mozzarella Mashed Potato Remix

Ingredients
2 tablespoons dry bread crumbs
2 medium onions, chopped
1 celery rib, chopped
2 tablespoons chopped green pepper
3 tablespoons canola oil
1 garlic clove, minced
3 cups mashed potatoes (with added milk and butter)
1-1/4 cups cubed part-skim mozzarella cheese
1/2 cup shredded part-skim mozzarella cheese

Directions
Grease a 1-1/2-qt. baking dish and sprinkle with bread crumbs; set aside.

In a large skillet, saute the onions, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mashed potatoes and cheese cubes. Transfer to prepared baking dish and sprinkle with shredded cheese.

Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 6 servings.

Recipe found here: Mozzarella Mashed Potato Remix

Read Full Post »

Mango Basil Chicken and Brown Rice Salad

Mango Basil Chicken and Brown Rice Salad

Ingredients
1/3 cup balsamic vinaigrette dressing
2 Tbsps fresh basil leaves, chopped
2 cups cooked chicken, cooled and coarsely chopped
1 1/2 cups cooked Minute® Brown Rice, cooled
1 cup fresh mango, peeled and chopped
1 cup grape or cherry tomatoes, halved
4 large green lettuce leaves, washed and dried
1/3 cup crumbled goat cheese

Directions
In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, and mango. Toss well to combine.

To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.

Read Full Post »

Pineapple Orange Cake

Pineapple Orange Cake

Ingredients
1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce

TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) reduced-fat whipped topping

Directions
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13×9-in. baking dish coated with cooking spray.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake.
Refrigerate for at least 1 hour before serving. Yield: 15 servings.

Recipe found here: Pineapple Orange Cake

Read Full Post »

Parmesan Chicken with Pasta Rags

Parmesan Chicken with Pasta Rags

Ingredients

Chicken
3 cloves garlic, finely chopped
1/2 teaspoon seasoned salt
3 tablespoons olive oil
1 tablespoon butter or margarine
1/2 cup Progresso™ garlic herb bread crumbs
1/2 cup grated fresh Parmesan cheese
1 1/2 lb boneless skinless chicken breast halves or thighs

Pasta
8 oz uncooked lasagna noodles, broken into 2-inch pieces
1/4
cup olive oil
1 clove garlic, finely chopped
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, drained
1/2 teaspoon seasoned salt
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
Garnish, if desired

Fresh basil sprigs
Shaved Parmesan cheese

Directions
1 Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.

2 In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.

3 Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.

4 In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.

Read Full Post »

Strawberry Angel Trifle

Strawberry Angel Trifle

Ingredients
1 package (16 ounces) angel food cake mix
2 packages (3 ounces each) strawberry gelatin
3/4 cup plus 1/3 cup sugar, divided
2 cups boiling water
5 cups fresh or frozen unsweetened strawberries, thawed and drained
2 cups heavy whipping cream

Directions
Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin.

Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. Yield: 12-16 servings.

Recipe found here: Strawberry Angel Trifle

Read Full Post »

Older Posts »

%d bloggers like this: