Tuesday, July 31, 2012

Creamy Lemon Squares


Prep time : ...25 minutes ...Total time :...2 hours 45 minutes (incl. refrigerating)
20 ................Reduced Fat Nilla Wafers, finely crushed
1/2 ...............cup flour
1/4 ...............cup firmly packed brown sugar
1/4 ...............cup (1/2 stick) cold margarine
1 ..................Package (8 ounce) Philadelphia Neutchatel Cheese , 1/3 less fat than Cream Cheese , softened
1 ..................cup granulated sugar
2 ..................eggs
2 ..................tablespoons grated lemon juice
1/4 ...............cup lemon juice
1/4 ...............teaspoon Calumet Baking Powder
2 ..................teaspoon powdered sugar
1) Preheat oven to 350*F. Line 8-inch square baking pan with foil with ends of foil extending over sides of pan ; set aside . Combine wafer crumbs , 1/2 cup flour and brown sugar in medium bowl . Cut in maragine with pastry blender or 2 knives until mixture resembles coarse crumbs ; press firmly into bottom of prepared pan . Bake 15 minutes .
2) Meanwhile , beat Neutchatel cheese and granulated sugar with electric mixer on medium speed until well blended . Add eggs and 2 tablespoons of flour ; mix well . Blend in 1 tablespoon of lemon peel . lemon juice and baking powder ; pour over crust .
3) Bake 25 to 28 minutes or until center is set . Cool completely . Cover and refrigerate at least 2 hours or overnight . Sprinkle with remaining grated lemon peel , if desired , just before cutting into squares to serve . Store leftover squares in refrigerator .
Makes 16 serving ... 1 square each
Blissfully sweet and a little tart , these lemon squres just say eat me .

Asian Turkey Wrap


Prep time : ....10 minutes .....Total time : .... 10 minutes
1 ....................tablespoon Kraft Real Mayonnaise
1 .................... teaspoon light teriyaki sauce
1 ....................lettuce leaf torn
2 ...................tablespoons shedded carrots
1 ...................fat free tortilla (8 inch)
6 ...................slices Oscar Mayar Shaved Smoked Turkey Breast
1 ....................Kraft 2% Milk Singles
1) Mix mayo and terryaki sauce in medium bowl . Add lettuce and carrots ; toss to coat . Sey aside.
2) Top tortilla with turkey , 2% Milk Singles ; roll up .
3) Serve immediately . Or wrap tightly in plastic wrap and refrigerate until ready to serve .
Makes 1 serving
Don't go to any trouble for teriyaki flavor . This tasty wrap is ready in 10 minutes .
Heart healthy

Double Cheese Pasta Primavera


Prep Time : ... 10 minutes ... Total time : 25 minutes
1 .................... package (12 ounce) Velvetta Shells & Dinner Made with 2% Milk Cheese
2 ................... tablespoons Kraft light Zesty Italian Reduced Fat Dressing
1 ................... cup broccoli florets
1 .................... cup red or green pepper strips (about 1 medium)
1 .................... cup frozen baby peas
1/4 ................ teaspoon basil leaves
2 ................... tablespoons Kraft 100% Grated Parmesan Cheese
1) Prepare Dinner as directed on package
2) meanwhile , heat dressing in large skillet on medium heat . Add broccoli and peppers ; cook and stir 5 minutes or until crisp-tender . Stir in peas ; cook until heated through.
3) Add prepared dinner and basil ; mix lightly . Top with Parmesan cheesed.
Makes 4 serving , 1 1/2 cups each .
This cheesy pasta dish is so favorful , you'd never know it uses better-for-you ingredients .
Hearty healthy

Sierra Mini Maple Cakes



 We always topped this Maple Cake with ice cream but everyone always commented on the texture. No one could ever figure out what we did to give the cake its original texture. Well, for the very first time, I will divulge that secret. We simply added toasted sesame seeds to the batter.
Ingredients needed to make Sierra Maple Cakes (makes 6 individual cakes):
  • 1 1/2 cups flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup pure maple syrup
  • 3 eggs, separated
  • 2 Tbs. vanilla
  • 1/4 cup toasted sesame seeds
Steps:
  1. Pre-heat your oven to 350 and spray 6 mini-bundt cake pans with non-stick spray.
  2. In a medium bowl, whisk together the flour, salt, baking soda and nutmeg.
  3. In a medium bowl, whisk the egg whites until stiff peaks form (see picture). Set the bowl aside.
  4. In a large bowl, beat the butter and sugar until light and pale. Beat in the egg yolks and vanilla until well combined.
  5. Stir in the flour mixture and the toasted sesame seeds.
  6. Add half of the egg whites and stir them into the batter.
  7. Add the other half of the egg whites and fold them into the batter.
  8. Spoon the batter into the prepared pans. Place the pans on a baking sheet and then place them into the oven and bake about 45 minutes or until done.
  9. Remove from the oven and let cool in the pans 10 minutes.
  10. Remove the cakes from the pans and let cool on a rack until ready to serve.
  11. Top with icecream or heavy whipped cream sweetened with powdered sugar
  12. Your family will love them and love you....lap up the love

Tuesday, July 24, 2012

Jell-O Fruit & Cookie Dream


Prep Time : ...10 minutes ...Total time :..10 minutes... Makes 6 servings
1....................package (4-serving size) Jell-O Brand Strawberry Flavored Gelatin
2 ...................containers (6 ounce each ) strawberry yogurt (1 1/2 cups total)
3/4................cup thawed Cool Whip Whipped Topping
3....................cups mixed berries
6....................Oreo Chocolate Sandwich Cookies , chopped
Mix dry gelatin mix and yogurt in medium bowl until well blended .
Stir in whipped topping .
Spoon layers of yogurt mixture , berries and cookie pieces alternately into each of the dessert dishes . Store leftover dessert in refrigerator .
Old and young kids alike will love this refreshing treat .
Tip : You can prepare the dessert using your favorite Jell-O flavor .

No-Fuss Crispy Chicken Dinner


Prep Time : ...15 minutes .....Total time: ...30 minutes ... makes 6 servings
10 ......................Ritz Reduced Fat Crackers , finely crushed (about 1/3 cup)
3 ........................tablespoons Kraft 100% Grated Parmesan Cheese
3/4......................teaspoon dried basil leaves
6 ........................ small boneless chicken breasts
2......................... tablespoons oil
3 ........................cups cut-up fresh vegetables (green pepper strips , matchstick carrots , broccoli forets and sliced zucchini) cooked
1 ..........................package (16 ounce0 Stove Top Stuffing for Chicken , prepared as directed on pacage
Mix cracker crumbs , Parmesan cheese and basil on plate . Rinse chicken with cold water ; gently shake off excess water . Dip chicken in crumb mixture , turning over to gently coat both sides od each chicken piece ; set aside .
Heat oil in large nonstick skillet on medium heat . Add chicken ; cook 6 to 7 minutes on both sides or until gloden brown on both sides and cooked through (170*F)
Serve with vegetables and stuffings .
Heart healthy .

Glazed Ham with Dijon-Pineapple Sauce


Prep Time : 20 minutes ...........Bake time : 2 hours
1................................cup frimly packed dark brown sugar
1/2............................ cup maple-flavor or pancake syrup
1/4............................ cup Grey Poupon Dijon Mustard
1............................... whole fully cooked boneless ham ( about 5 pounds)
.................................whole cloves
12 ............................. maraschino cherries , halved
1 ...............................can (20 ounce) crushed pineapple in juice , undrained
Preheat oven to 350*F . Mix sugar , syrup and mustard until well blended ; set aside . Score ham with sharp knife ; insert cloves into ham as desired . Arrange cherries , cut sides down , on surface of ham . Place ham on rack in shallow baking pan .
Bake 2 hours or until ham reaches an internal temperature of 140*F when tested in center with meat thermometer , brushing occasionally with 1/2 cup of sryup mixture after 1 1/2 hours .
Mix remaining syrup mixture with cornstarch and pineapple liquid in saucepan; cook on medium-high heat until mixture come to boil and thickens , stirring constantly . Serve with sliced ham .
Makes 24 serving .
Tip : left over ham can be next day lunch or dinner .... one slice of ham chopped boil with celery , onions , bell peppers and a small potato chopped in small chunks , a salad and ham sandwichs ..easy ...2 meals in one .

Monday, July 23, 2012

'Margarita' Dip


Prep time : ...10 minutes ...Total time ...1 hour 10 minutes ( incl. refrigerating)
1....................package (8 ounce) Philadelphia Cream Cheese , softened
1/4 ............... cup frozen limeade concentrate , partially thawed
2 .................. tablespoons orange juice
1/2 ............... cup thawed Cool Whip Whipped Topping
Beat cream cheese , limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended . Gently stir in whipped topping , cover .
Refrigerate at least 1 hour .
Serve with cut-up fresh fruit and Nilla Wafers.
Makes 1 3/4 cups or 14 servings , 2 tablespoons each .
Jazz it up . .. serve in a wide-brimmed margarita glass . Dip rim of glass in sugar before filling with dip .
This cool and creamy dip ia a refreshing treat for a hot summer day . Serve with fresh or grilled fruit .........also good at a buffet ... guests will think you worked all day . Heart heathy ............

Classic Layered Salad


Prep time : ...20 minutes ....Total time : ... 3 hours 20 minutes (incl. refrigerating)
8 ...................cups chopped iceberg lettuce
3/4 ................cup slice onions
2 ................... cups frozen peas , thawed (one 10-ounce package)
1 ................... package (6 ounce) Oscar Mayar Smoked Ham , chopped
3/4 ............... cup Kraft Real Mayonnaise
1/4 ............... cup Kraft 100% Grated Parmesan Cheese
1 ................... tablespoon sugar
1 ................... cup Kraft Natural Three Cheese Crumbles
2/3 ............... cup chopped tomatoes
Layer lettuce , onions , peas and ham in large straight-sided serving bowl .
Mix Mayo , Parmesan cheese and sugar ; Spread over salad to seal ; cover ; Refrigerate several hours or overnight .
Top with cheese crumbles and tomatoes just before serving ; toss gently .
Makes 8 servings ... 1 cup each .
Tip : Arrange this stunning retro salad in a clear bowl to showcase its colorful layers .
Heart healthy and oh so good.

Rustic Chicken & Fresh Vegetables


Prep time : ... 10 minutes ....Total time : ... 56 minutes ..(including marinating)
1 ..................pound boneless skinless chicken breasts
1/2 .............. cup Kraft Zesty Italian Dresing , divided
6 .................cups mixed salad greens
2 .................cups fresh green beans , blanched ( about 3/4 pounds)
1 1/2 ...........cups cherry tomatoes , halved
1 ................. cup Kraft Natural Italian Style Cheese Crumbles
1/4 .............cup sliced green onions (about 3 medium)
Place chicken in resealable plastic bag . Add 1/4 cup of the dressing ; seal bag . Turn bag over several times to evenly coat chicken with the dressing . Refrigerate 30 minutes .
Preheat grill to medium heat . Remove chicken from marinade ; grill chicken 6 to 8 minutes on each side or until cooked through (170*F); cut into strips .
Place salad greens on serving platter ; top with the beans , tomatoes and chicken . Drizzle with remaining 1/4 cup dressing ; sprinkle with cheese and onions .
Makes 4 serving , 2 1/2 cups each .
This superb salad has a crisp array of fresh vegetables and is surprisingly fuss-free.
Heart Healthy

Saturday, July 21, 2012

Easy Layered Taco Pie


Prep Time .... 5 minutes .... Total time .....25 minutes
1 ..................pound lean ground beef
1...................package (1 1/4 ounce) Taco Bell Home Originals Taco Seasoning Mix
1/2 ...............cup water
4 ..................Taco Bell Home Originals Flour Tortilias , cut into quarters
1 ...................cup Taco Bell Home Originals Salsa
1 ..................cup Kraft Mexican Style Shedded Chedder jack Cheese
2 ..................cups shredded lettuce
1/4 ...............cup slice green onions
1/4 ...............cup Breakstone's or Knudsen Sour Cream ( or sour cream of your choice)
Place meat in mircowaveable (plastic) colonder set over bowl . Microwave on HIGH 8 minutes , stirring and breaking up every 2 minutes . discard any fat that collects in bowl . Transfer crumbled meat to 9-inch microwaveable dish . Stir in seasoning mix and water and microwave 5 minutes , stirring after 3 minutes .
Remove half of the meat mixture ; set aside . Place 8 tortilla quarters on top of remaining meat mixture in microwaveable dish . Top with reserved mixture and remaining 8 tortilla quarters . Top with salsa and cheese .
Microwave 4 minutes . Top with lettuce , green onions and sour cream just befor serving .
Make 4 serving .
Kids young and old will love them ....

Stuffed Chickens Breasts - Quick - Easy Directions


Prep Time : .. 15 minutes Total time ... 1 hour Makes 8 serving
1 .... can (14 1/2 ounces) Italian style tomatoes , undrained
1 1/4 .... cups Kraft Shredded Low-Moisture Part Skim Mozzarella Cheese , divided
1/4 ... cup chopped fresh basil
1 ......package (6 ounces) Stove Top Stuffing Mix for Chicken
8 .... small boneless skinless chicken brest halves (2 pounds)
1/3 .... cup Kraft Roasted Red Pepper Italian with Parmesan Dressing
EASY DIRECTIONS FOR STUFFING THE CHICKEN BREASTS
1) Preheat oven to 350*F . To prepare stuffing , combine tomatoes and their liquid , 1/2 cup sheeded mozzarella cheese , basil and dry stuffing mix , stirring until moistened .
2) Put 2 chicken breast halves in a large freezer weight resealable bag . Pound the chicken with the side of a heavy can , rolling pin or mallet until chicken is 1/4-inch thick .Repeat process in the same bag with remaining chicken breasts , 2 at a time .
3) Place pounded chicken breast , smooth side down on a cutting board . Spread with 1/8 of the stuffing mix .
4) Roll chicken breast , starting at the narrow end , as tightly as possible around the stuffing mix .
5) Place in 13x9-inch baking dish with seam side down , as this allows the chicken to hold together nicely . Pour dressing evenly over chicken and bake for 40 minutes .
6) Sprinkle with remaining 3/4 cup cheese and bake 5 minutes longer , or until cheese is melted and the chicken is cooked through [ internal temperature of 170 *F]
Low in calories and heart healthy .

Friday, July 20, 2012

Triple Berry Summer Buttermilk Bundt








Adapted from
Rustic Fruit Desserts

Although I made these with the 3 cups of berries listed below (using one cup each of blackberries, raspberries, and blueberries, though currants or huckleberries or whatever you can get would also be delicious) I think this cake has the potential to be even more of a “berry bomb” with a fourth cup of berries. The cake as written below is full of berries, but it’s a balanced amount — they don’t overwhelm the cake, and I do really like a cake that’s almost overwhelmed with fruit.


Cake
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries

Glaze
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft



Directions:
Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
* Updated note, due to comments about cake sticking: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you’re really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance. I hope this improves the release rate of the cake!


They'll love it and they will love you for it. You are a Kitchen Goddess/God

Thursday, July 19, 2012

1-2-3 Hash Brown Pie


Prep time : 10 minutes .....Total time : 45 minutes
2 Cups frozen hash browns , thawed
1 cup Kraft Sheeded Low-Moisture Part-Skim Mozzarella Cheese , divided
1 can (18 ounces) mushrooms , drained
2 cups frozen broccoli florets
4 eggs
1/4 cup milk
1/2 teaspoon dried thyme leaves and onion powder
1/4 teaspoon pepper (your choice)
Preheat oven to 350*F . Lightly press hash browns potatoes into greased 9-inch pie plate to form crust . Sprinkle with 1/2 cup of the cheese ; top with mushrooms and broccoli .
Beat eggs , milk , thyme , onion powder and pepper with wire whisk until well blended . Pour over broccoli . Sprinkle with remaing 1/2 cup of cheese .
Bake 35 minutes or until crnter is set and top is golden brown .
Makes 4 servings.
Creative leftovers tastes great reheated . Microwave each slice on high 1 minute or until heated through . Serve for lunch with a side salad .
Enjoy

Rainy Day Desserts........Oreo Pudding Parfaits




Okay, so I hate artificial flavorings, things made with preservatives, and anything with hydrogenated oils. But sometimes, if the kids and I are at one of  the super store monstrosities, and buying three week’s worth of groceries, I usually will let loose and buy my two favorite kinds of junk food: Doritos and Oreo flavored Jell-o.
Now, I cannot tell you any secret for Doritos—that is a trade secret combination of spices, MSG, and unmentionable deliciousness—but I have come up with my own version of Oreo pudding, which my kids and I have deemed quite good in its own right.

Oreo Pudding Parfaits
2 cups milk
1 cup sugar
5 egg yolks
6 tablespoons dark cocoa powder (Hershey’s Special Dark or some other brand processed with Alkali)
3 tablespoons corn starch
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
whipped cream (recipe follows)
6 Oreo cookies (or,since you’re making this from scratch, I recommend the Newman-O’s organic)


Instructions
1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks until pale yellow, smooth, and it falls in ribbons. Whisk in cocoa powder and corn starch.
2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and it coats the back of a wooden spoon.
3. Pull off the heat and add in cream and vanilla. Spoon a small amount into 6 glass serving cups. Refrigerate while you make the whipped cream. Divide the whipped cream among the glasses (reserving a little extra for garnish). Top with remaining pudding. Garnish each with a dollop of whipped cream and a crushed oreo cookie.


Whipped cream
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar
Combine all ingredients with an electric mixer until stiff peaks form.

Heavenly creation....You may wear your halo

Quick Fettuccine Cacciatore


Prep time : 5 minutes .........Total time : 20 minutes
8 ounces fettuccine , uncooked
2 teaspoons vegetable oil
1 pound skinless chicken breasts , chopped
1 cup each slice peppers (green and red) and sliced mushrooms
1 can (14 1/2 ounces) slice tomatoes , undrain
1/4 cup Kraft Zeasy Italian Dressing
1/2 cup Kraft Shedded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves
Cook pasta ad directed on package . Meanwhile , heat oil in large skillet on medium-high heat . Add chicken ; cook and stir until no longer pink . Add pepperd and mushrooms ; cook 3 minutes , stirring occasionally .
Stir in tomatoes with their liquid and the dressing . Reduce hest to medium-low , simmer 5 minutes or until chicken is cooked through .
Toss pasta with chicken mixture . Sprinkle with cheese and basil.
Makes 4 servings ... 2 cups each .
An easy combination of tomatoes and chicken makes for a fast and super tasty dish
Heart healthy .........

Beef Noodle Bowl

Prep time : 10 minutes ...........Total time : 30 minutes
8..........................ounces linquine , uncooked
3 cups broccoli florets
3 medium carrots , peeled , slice (about 2 cups)
2 teaspoons vegetable oil
1 pound sirloin steak , cut into strips
1/4 cup Kraft Zesty Italian Dressing
1/4 cut teriyaki sauce
1 teaspond ground ginger

Cook pasta as directed on package , adding broccoli and carrots to the cooking water for the last 2 minutes of pasta cooking time . Drain pasta mixture .

Meanwhile , heat oil in large nonstick skillet . Add meat , cook until browned on all sides , stirring occasionally . Stir in dressing , teryaki sauce and ginger ; cook until sauce thickens , stirring occasionally .

Toss pasta and meat mixture in large serving bowl .

Makes 4 serving , 2 cups each .

Tip : a quick blend of dressing and teryaki sauce creates an Asian-inspired flavor .

Jazz it up : for added crunch , sprinkle with 1/2 cup Planters Dry Roasted Peanuts just before serving .

Wednesday, July 18, 2012

Pudding Cakes With Chantilly Cream & Fresh Berry sauce

 
Servings: Serves 8
Ingredients
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 2/3 cup plus 1/4 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice
  • 2 Tbsp. finely grated lemon zest
  • 1 1/2 cups buttermilk
  • 4 Tbsp. (1/2 stick) butter , melted
  • 1 cup heavy cream
  • 1 tsp. vanilla
  • 2 Tbsp. confectioners' sugar
  • 2 pints fresh berries (can be a mixture)
  • 1/4 cup granulated sugar
  • 3 Tbsp. triple sec liqueur
  • Confectioners' sugar , for garnish (optional)
Directions
To make cakes: Preheat oven to 350°. Separate egg yolks from whites; set both aside.

In a large bowl, whisk together flour and 2/3 cup sugar. Add lemon juice, zest, and buttermilk; whisk until smooth. In a separate bowl, whisk together butter and egg yolks. Stir egg yolk mixture into lemon-buttermilk mixture.

Using whisk attachment of a mixer, whip egg whites until frothy. Sprinkle in 1/4 cup sugar, and whip until soft peaks form, about 1 minute.

Fold egg whites into the yolk-and-buttermilk mixture. The batter should be smooth and thick.

Pour batter into 8 individual (4-ounce) ramekins. Arrange them in a small roasting pan; add water to pan so that it goes halfway up sides of the ramekins. Bake 15 to 20 minutes, until batter is slightly brown and beginning to crack but still jiggly. Cool to room temperature.


To make chantilly cream: Start while cakes are in the oven. In a bowl, whip together heavy cream, vanilla, and confectioners' sugar until fluffy. Keep chilled until needed.

To make berry topping: In a medium bowl, mash berries until well broken up but not pureed. Spoon them evenly onto cooled cakes in ramekins. Sprinkle each cake with sugar and drizzle with triple sec. Finish cakes with a dollop of chantilly cream and a dusting of confectioners' sugar; serve..... Applause! Applause!

Tuesday, July 17, 2012

A Good Poem Needs...By Jake..13 yrs old...My Grandson



This poem is a riddle...

A good poem needs a start,
It does not need to be art.
It needs to have a middle.
It can even be a riddle.
It needs to have an end.
It can be about a friend.
It can be about a loved one
Or be about having fun.
It can be about somone dead
Or just be good to read in bed.
It can be about someone alive
Or about something you need to thrive.
It does not need to rhyme
It can take a little or loads of time.
A good poem needs what everyone feeds.


Can you guess?
Jakey

Buffalo Hot Wings

prep: ........20 min ...total: .........1 hr 5 min ..servings total: ........12 servings

What You Need

1/3 ....................cup lime juice

1/3 ....................cup tequila

1/3 ....................cup chopped canned chipotle peppers in adobo sauce

1 .......................Tbsp. garlic salt

1 .......................Tbsp. ground red pepper (cayenne)

2 ........................lb. chicken wings, split at joints, tips removed

3/4 .....................cup BULL'S-EYE Raging Buffalo Barbecue Sauce

1 ........................green onion, sliced

Mix first 5 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of each wing. Refrigerate 30 min. to marinate.

Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce; grill 4 to 5 min. or until chicken is done, turning and brushing frequently with remaining barbecue sauce.

Place chicken on platter; top with onions.

Kitchens Tips

Special Extra

Serve with carrot and celery sticks.

Substitute

Prepare using your favorite flavor KRAFT Barbecue Sauce.

Serving Suggestion

Serve as dippers with KRAFT ROKA Blue Cheese Dressing

Buffalo Chicken Wraps

prep: ......10 min .....total: ....30 min ......servings total: ....4 servings



What You Need


8 ...............frozen breaded chicken breast strips (3/4 lb.)


1/4 ............cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise


1 ...............Tbsp. hot pepper sauce


2 ................cups shredded lettuce


4 ................spinach flour tortillas (8 inch)


1 ................large tomato, chopped


1 ................cup KRAFT 2% Milk Shredded Cheddar Cheese


Make It

Bake chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.

Place lettuce down centers of tortillas; top with chicken, tomatoes and cheese.

Drizzle with mayo mixture; roll up.

Kitchens Tips


Serving Suggestion


Serve with a simple side of celery and carrot sticks to round out the meal.


Substitute


Prepare using 12 frozen breaded chicken nuggets.



Bake chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.

Whoopie Pies.....Yummy...kids love em


<><><><><><> <><><><><><> Love making whoopie (pies)? Then you will go bonkers over this  Whoopie Pies recipe for dessert. Good luck finding a tastier whoopie pie recipe!
Ingredients
  • 2 cups sugar
  • 2 eggs
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 cup sour milk
  • 4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 cup cocoa
        Filling
  • 5 tablespoons flour
  • 1 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup vegetable shortening
  • 1 teaspoon vanilla
Instructions
  1. Cream sugar, shortening and eggs. Add sour milk and boiling water.
  2. Sift together flour, soda, baking powder, salt and cocoa. Add gradually to the creamed mixture.
  3. Drop on ungreased cookie sheets and bake at 450 degrees F about 5 to 8 minutes. They should be firm but not cracked on the top.
  4. On stove, cook flour and milk until thick. In bowl, cream powdered sugar, shortening, salt and vanilla. Add cooled flour-milk mixture. Beat until light. Spread between 2 cooled cookies and you have a 'Whoopie Pie'. Wrap each whoopie pie in wax paper. Boy they are going consume these as fast as you can serve them.
You are a genius.....Pat yourself on the back

    Sunday, July 15, 2012

    Videos for Jonny Jenny Sha and Man





    Nature photographer Thomas D. Mangelsen traveled to Hudson Bay in northern Manitoba to photograph polar bears and their young emerging from their winter dens.  These tiny, months-old cubs play and wrestle while their mother keeps a close eye on them from the den.






    Dedicated to the victims of bullies everywhere.




    Saturday, July 14, 2012

    Quick and So Easy......Cappuccino Cheesecake and Butterscotch Pecan Crunchies


    Cappuccino Cheesecake Recipe

    Creamy coffee-flavoured cheesecake is baked atop a praline-inspired crust loaded with chopped pecans and brown sugar. Top with whipped cream and chocolate shavings just before serving for a spectacular dessert!

    Prep Time: 15 minutes plus chilling time
    Bake Time: 55 minutes
    Serving: 16 servings

    Ingredients:

    Crust 1 cup (250mL) graham cracker crumbs
    1/2 cup (125mL) chopped pecans
    1/3 cup (75mL) butter, melted
    3 tbsp (45mL) packed brown sugar

    Cake
    3 pkgs (250g each) cream cheese, softened
    1 can (300mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
    3 eggs
    1 tbsp (15mL) instant coffee dissolved in 1 tbsp (15mL) boiling water
    2 tsp (10mL) pure vanilla extract

    Topping
    1/2 cup (125mL) 35% cream, whipped
    1 tbsp (15mL) icing sugar
    2 tbsp (30mL) chocolate shavings

    Preparation:

    1. Preheat oven to 300ºF (149ºC). Line outside of 9” (23cm) springform pan with foil.

    Crust:
    2. Combine graham cracker crumbs, chopped pecans, melted butter and brown sugar. Press mixture into bottom of prepared pan.
    3. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, coffee and vanilla; mix well. Pour into prepared pan.
    4. Bake in preheated oven 55-60 minutes or just until centre is set. Cool on wire rack for 30 minutes. Cover and refrigerate overnight.

    Topping:
    5. Before serving top with whipped cream and sprinkle with chocolate shavings.

    Tips:

    Sprinkle with cocoa powder if you do not have chocolate shavings.

    Butterscotch Pecan Crunchies


    Prep Time: 10 minutes plus baking time
    Preheat To: 350ºF (180ºC)
    Serving: 16 squares

    Ingredients:

    1 3/4cups (425 mL) graham crumbs
    1 3/4 cups (425 mL) crispy rice cereal
    1 cup (250 mL) chopped pecans
    1 cup (250 mL) butterscotch chips
    1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

    Preparation:

    1. Using wooden spoon, stir together graham crumbs, rice cereal, pecans and butterscotch chips. Stir in sweetened condensed milk until all ingredients are evenly coated (mixture will be quite stiff).
    2. Press into non-stick or parchment-lined 8-inch (20 cm) square baking pan. Bake in preheated 350°F/180°C oven for 30 minutes. Cool completely in pan on wire rack. Cut into squares.