Thursday, August 30, 2012

10 Minute Fruit Tart... Fab and Easy

Ingredients

  • 1 box vanilla or lemon flavor instant pudding mix
  • 1 orange, zested
  • 1/2 cup seedless raspberry or blackberry preserves
  • 1 prepared graham cracker crust, found on baking aisle
  • 1/2 pint raspberries
  • 1/2 pint blackberries or blueberries, your preference
  • 6 large strawberries, sliced
  • 2 tablespoons chopped fresh mint, optional

Directions

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.
This recipe is so quick to make and so delicious, any working mom can whip it up in ten minutes and look like a gourmet goddess.  The family will scarf it up and beg for more....Enjoy

Another Easy Peasy Dessert For ..'Too Busy to Cook Much', Moms..Caramel Sticky Pudding

Ingredients

For the cake:

  • Butter, for baking dish plus 1/4 cup, melted
  • Scant 1/3 cup dark brown sugar, packed
  • 1 cup plus 2 tablespoons self-rising flour
  • 1/2 cup whole milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons chopped, rolled dates

For the sauce:

For the cake:

Directions

Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish.

Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks.

For the sauce:


Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche or heavy or light cream, as you wish.
 
Decadent! Decadent! ....warm and gooey. It will be wildly popular with the family...Take a bow.

Lemon-Coconut Pound Cake Loaf


Prep Time : ... 15 minutes ... Total time (incl. glaze ) Makes 8 to 10 servings
1/2 ............cup butter , softened
1 -1/2 ........cups granulated sugar
3 ...............large eggs
1 -1/2 ........cups all-purpose flour
1/2 ............teaspoon salt
1/8 ............ teaspoon baking soda
1/2 .............cup sour cream
2 ................teaspoons lemon zest
1 ................cup sweetened flaked cocnut , divided
1) Preheat oven to 325*F , Beat butter at medium speed with a heavy-duty electric stand mixer until creamy . Gradually add suger , beating until light and fluffy . Add eggs , 1 at a time , beating until just blended after each addition .
2) Stir together flour , salt and baking soda . Add butter mixture alternately with sour cream , beginning and ending with flour mixture . Beat on low speed just until blended after each addition . Stir in zest and 1/2 cup coconut . Pour batter into a greased and floured 9-x-5-inch loaf pan .
3) Bake at 325*F for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean . Cool in pan on a wire rack 10 to 15 minutes ; remove from pan to wire rack and cool completely (about 1 hour).
4) Spoon lemon glaze over cake (recipe below) and sprinkle with remaining 1/2 cup coconut . Garnish if desired .
LEMON GLAZE:
Hands-on-time: ... 5 minutes ...Total time : 5 minutes
2 ...........cups powdered sugar
2 to 3 .....tablespoons milk
2 ............teaspoons fresh lemon juice
Whisk together powdered sugar , 2 tablespoons milk and fresh lemon juice , adding an additional 1 tablespoon milk , 1 teaspoon at a time , for desired consistency .
Kids young and old will love this cake and it's heart healthy .

Roquefort Ring


Prep time : ...5 minutess ... Chilling time : ...4 hours ... Makes 6 servings
1/2 ................cup dry white wine or reduced-sodium vegetable broth
1 ...................envelope (1/4 ounce) unfavored gelatin
1/2 ................cup half and half milk
1 ...................package (8 ounces) cream cheese , softened and cut up
8 ...................ounces Roquefort cheese or other blue cheese , coarsely crumbled
2 ...................tablespoons grated yellow onion
1 ...................garlic clove , minced
1/8 to 1/4 ......teaspoon cayenne
1) Pour wine into a blender ; spinkle in gelatin and let stand 3 to 4 minutes .
2) In a small saucepan over low heat , bring half -and-half to a simmer . Pour over softened gelatin and blend on low speed until gelitan dissolves completely ..about 2 minutes . Gradually add onion , garlic and cayenne and blend until smooth and creamy . Taste and adjust seasonings , if desired .
3) Pour into a lightly oiled 4-cup ring mold and chill several hours or until firm .
4) Unmold on a bed of lettuce . Serve with ceaskers and apple or pear slices .
Works well in a buffet or a small dinner party ....can be made the day before .

Sauteed Bay Scallops with Thyme


Prep time : ... 20 minutes ... Cook time : 10 minutes ...Makes 2 to 4 servings
1/4 .................cup olive oil
1 ....................pound bay scallops , rinsed and patted dry
1/2 ................ cup chopped scallions
1 .................... clove garlic , minced
1/2 .................cup dry white wine
1 ....................tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme , crumbled
1/2 ................ teaspoon salt
1/4 ................teaspoon black pepper
1) In a large skillet over moderate heat , heat oil for 2 minutes .
2) Add scallops and saute until they begin to turn opaque ... 1 -1/2 to 2 minutes . Turn and saute 1 -1/2 minutes more . Transfer to a bowl and keep warm .
3) Add scallions and garlic to skillet and saute just until tender ... 1 to 2 minutes . Add wine , thyme , salt and pepper and boil over high heat until liquid is reduced by half .
4) Return scallops to skillet and toss quickly to heat through . Serve immediately .
Quick and easy ... heart healthy .

Pecan-Studded Kasha


Prep Time : 15 minutes ... Cook time : ... 28 minutes ... Makes 4 servings
1 ...............tablespoon olive oil
2 ..............large yellow onions , cut in 1/4-inch dicedd
3 ..............cloves garlic , finely chopped
1/2 ...........teaspoon sugar
1 ..............cup coarse or medium kasha
1...............large egg , lighty beaten
2 ..............cups boiling canned reduced-sodium chicken broth
1/2 ...........teaspoon dried rosemary , crumbled
1/2 ...........teaspoon salt
1/4 ...........teaspoon black pepper
1/3 ...........cup coarsely chopped pecans
1) In a large skillet over moderate heat , heat oil 1 minute . Add onions and garlic , sprinkle with sugar and cook , stirring frequebtly , until golden brown ... about 10 minutes .
2) In a medium-size bowl , stir kasha with the egg until well coated . Add kasha mixture to skillet and cook , stirring constanstly , until lightly toasted and grains separate ... about 3 minutes .
3) Stir in stock , rosemary , salt and pepper and bring to a boil over high heat . Teduce heat to moderately low and cook , covered , until liquid has been obsorbed ... about 8 minutes . Stir in pecans and serve .
Heart healthy and taste good .

Monday, August 27, 2012

Lobster Salad Roll


Prep Time : ...........20 minutes ..........Makes 4 servings
1/4 ........................cup finely chopped celery
2 ...........................tablespoons lemon juice
1/4 ........................cup mayonnaise
1/4 ........................cup finely chopped parsley
************Pinch of cayenne
1/4 .........................teaspoon salt
1 ............................pound cooked lobster meat cut into 1/2-inch cubes (about 6 lobster tails or four 1 -1/2-pound lobsters)
4 ...........................teaspoons unsalted butter or margarine , softened
4 ...........................soft rolls , split and toasted
4 ...........................romaine leaves , cut to fit rolls
1) In a medium-size bowl , mix celery , lemon juice , mayonnaise , parsley , cayenne and salt . Add lobster and toss to mix .
2) Spread 1 teaspoon butter on each roll bottom , divide lobster salad , equally among them , top with romaine , and cover with the top halves of rolls .
Heart healthy and HMmmmmmm so good .

Turkey , Vegetable & Wild Rice Curry


Prep time : 30 minutes ...Cook time : ... 45 minutes ... Makes 4 serving
1 -1/2 ..........................pounds skinned and boned turkey breast
1/4 ..............................cup all purpose flour
1 -1/2 ..........................teaspoons salt
1/4 ..............................teaspoon black pepper
3 .................................tablespoons vegetable oil
1 .................................large onion , chopped
2 ................................cloves garlic , minced
2................................ small stalks celery , chopped
1 ................................tablespoon curry powder
1 -3/4 ........................cups Rich Chicken Stock or canned reduced-sodium chicken broth
4 ................................medium-size carrots , peeled and cut crosswise into 1/2-inch slices
2 ................................cups cauliflower florets (about 1/2 medium-size cauliflower)
1 -3/4 .........................cups water
1 -1/4 ..........................cups wild rice
1) Cut turkey into 1-inch pieces . In a large self sealing plastic bag , mix flour , 1/2 teaspoon of the salt and pepper . Shake turkey , a few pices at a time , in the flour mixture to dredge .
2) In a large skillet witha tight-fitting lid over moderately high heat , heat oil 1 minute . Saute turkey in batches until lightly brown ... about 5 minutes per batch . Remove turkey to paper toweling to drain .
3) In the dripping , saute onion , garlic and celery , stirring occasionally , until soft ... about 5 minutes .
4) Add curry powder , stock , carrots , cauliflower and resertved turkey , reduce the heat to low and simmer , covered until cauliflower is just tender ... about 20 to 30 minutes .(NOTE) Flavor will be better if you cool curry , refrigerate overnight , then proceed about 1 hour before serving . The curry needs to be brought to serving temperature over low heat ... about 10 minutes .
5) In a 2-quart saucepan over high heat , bring water to a boil . Add remaining 1 teaspoon of salt and rice , reduce the heat to moderate and simmer covered until rice is tender ... about 15 minutes .
6) Transfer rice to a large heated serving bowl and pour curry over all .
Heart healthy , good for you , a one dish meal .

Batter-Fried Clams & Tartar Sauce


Prep time : --- 10 minutes ...Cook tome : ... 30 to 45 minutes ... Makes 4 servings
**********BASIC BATTER :
1 .....................cup all-purpose flour
1 -1/2 .............teaspoons baking powder
1 .....................teaspoon salt
1 .....................cup buttermilk
1/4 .................cup cold water
**********CLAMS:
2 -----------------quarts vegetable oil
1 ....................pint shucked solf-shell or littleneck clams
**********TARTAR SAUCE :
1 ....................cup mayonnaise
1/4 .................cup minced scalloins
1/4 .................cup minced gherkin or dill pickle
2 ....................tablespoons chopped capers
2 ....................tablespoons chopped parsley
2 ....................tablespoons cider vinegar
1 .....................teaspoon Dijon mustard
1/2 ..................teaspoon sugar
1) For the Batter :
Into a medium-size bowl , sift together flour , baking powder and salt . Whisk in buttermilk and water , cover and set aside .
2) For the CLAMS:
In a deep-fat fryer or deep heavy skillet over moderately high heat ... heatoil to 375*F . Occasionally check oil temperature with a deep-fat thermometer .
3) For the TARTAR SAUCE :
Combine all ingredients and serve as a dipping sauce with fried clams .

Friday, August 24, 2012

Creole German Chocolate Cake

Hands on time : 30 minutes Total Time : 3hr. ,45 minutes (incl.frosting) Makes 12 servings
....................Parchment paper
2 .................(4 ounce) packages sweet chocolate baking bars
2 .................cups all-purpose flour
1 ..................teaspoon baking soda
1/4 ...............teaspoon salt
1 ..................cup butter , softened
2 ..................cups sugar
4 .................large eggs , separated
1 ..................teaspoon vanilla extract
1 ..................cup buttermilk
1) Preheat oven to 350*F . Lightly grease 3 (9-inch) round cake pans ; line bottoms with parchment paper .
2) Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at high for 1 to 1 -1/2 minutes or until chocolate is melted and smooth , stirring once halfway through.
3) Combine flour and next 2 ingredients in a medium bowl .
4) Beat butter and sugar at medium speed with an electric mixer until fluffy . Add egg yolks , 1 at a time , beating just until blended after each addition . Stir in chocolate mixture and vanilla . Add flour mixture alternately with buttermilk , brginning and ending with flour mixture . Beat at low speed just until blended after each addition .
5) Beat egg whites at high speed until stiff peaks starts to form ; gently fold into batter . Pour batter into prepareted pans .
6) Bake at 350* for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean . Remove from oven and gently run a knife around outer edge of cake layers to loosen from sides of pans . Cool in pans on wire racks for 15 minutes . Remove from pans to wire racks ; discard parchment paper . Cool completely (about 1 hour) Spread Coconut-Pecan Frosting between layers and on top and sides of Cake . Garnish if desired .
...........COCONUT _ PECAN FROSTING :
Hands on time : ... 25 minutes ... Total time :...25 minutes ...Makes about 5 cups
2 ..................cups chopped pecans
1 ..................(12 0unce) can evaporated milk
1 -1/2 ..........cups sugar
1/4 ..............cup butter
6 .................egg yolks , lightly beaten
2 .................cups sweetened flaked coconut
1 -1/2 ..........teaspoon vanilla extract
1) Preheat oven to 350* . Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant , stirring halfway through . Cool completely (about 20 minutes ).
2) Meanwhile , cook evaporated milk , sugar , butter and egg yolks in a heavy 3-quart saucepan over medium heat , stirring constantly , 3 to 4 minutes or until butter melts and dissolves . Cook , stirring constantly , 12 to 14 minutes or until mixture becomes a light caramel color , is bubbling and reaches a pudding-like thickness .
3) Remove pan from heat ; stir in coconut , vanilla and pecans . Transfer mixture to bowl . Let stand , stirring occassionally 45 minutes or until cooled and spreading consistency.
Homemade Goodness and oh so good ... young and old kids will love it .


Lemon Cashew Chicken Stir-fry


1 ..........................tablespoon peanut oil
1 ..........................pound chicken tenders , cut into 1 -1/2 pieces
1/2 .......................cup sliced mushrooms
1/4 .......................cup sliced green onions
2 ..........................cloves garlic , minced
1 .......................... cup matchstick carrot strips
1/2 .......................cup fat-free reduced-sodium chicken broth
1 to 2 ....................tablespoons dry sherry
2 ..........................teaspoon sugar
1/2 .......................teaspoon grated lemon peel
3 ..........................tablespoons lemon juice
1 ...........................tablespoon cornstarch
1/8 .......................teaspooon white pepper
1 .......................... package (6 ounces) frozen snow peas pods , thawed
3 ..........................cups hot cooked rice
1/3 .......................cup chopped cashews
1) Heat oil in large skillet over medium-high heat until hot . Add chicken ; cook and stir 7 to 8 minutes or until chickrn is no longer pinl in center .
2) Add mushrooms , green onions and garlic ; cook and stir 1 minute or until vegetables are tender . Add carrots , chicken broth , sherry , sugar and lemon peel ; cook and stir 1 to 2 minutes more .
3) Combine lemon juice , cornstarch and pepper in small bowl ; stir until smooth . Pour cornstarch mixture over chicken ; cook and stir 1 or 2 minutes more or until slightly thichened .
4) Add snow peas ; cook and stir 1 minute until heated through . Serve over rice ; sprinkle with cashews .
Makes 6 servings
Heart healthy and really good .

Wednesday, August 22, 2012

Global warming and Nanook....For my Favorite Crusader and Her Loyal Knights


What is global warming

Global warming is the rise in temperature of the earth's atmosphere.
It's said that by the time a baby born today is 80 years old, the world will be 6 and a half degrees warmer than it is now.


Earth's atmosphere does the same thing as a greenhouse. Gases in the atmosphere such as carbon dioxide and other polluting gases people have put up there do what the roof of a greenhouse does. During the day, the Sun shines through the atmosphere. Earth's surface warms up in the sunlight. At night, Earth's surface cools, releasing the heat back into the air. But some of the heat is trapped by the greenhouse gases in the atmosphere. That heat stays close to the earth and warms it. It's like heat trapped in a car on a very hot day.

If the greenhouse effect is too strong, Earth gets warmer and warmer. This is what is happening now. Too much carbon dioxide and other greenhouse gases in the air are making the greenhouse effect stronger.

You might wonder, why don't we just plant more trees? After all, plants take in carbon dioxide and give off oxygen.

Well, that might help a little. But, instead of planting more forests,  people are cutting them down and burning them to make more farm land to feed the growing human population.

What will happen if global warming continues?

There are already some changes happening because of global warming. Glaciers are melting and the polar ice caps are melting. This makes the sea level rise and some animals are already moving to new homes. It’s already too late to stop global warming completely.

If the warming gets worse, as scientists expect, there may be some kinds of plants and animals that become extinct (disappear completely) because they can’t move to new homes. There may be more storms and floods. Sea level may rise so much that people have to move away from the coasts. Some areas may become too dry for farming.


Why is Nanook our symbol?

Because as the polar ice caps melt , Nanook and all his species are losing their habitat. It is melting from under their feet and they will become extinct. They are in the most danger right now because the ice caps are melting very fast, at twice the rate scientists expected. They can not go any farther north because they are already at the top of the world.  The ice floes they need to hunt from and to rest on when they swim many miles are forming later and later in the season and melting earlier and earlier.The  bears are going hungry. They are producing weaker cubs and have been observed eating each other. Nanook stands for what we have done to our planet.

What is being done about global warming?

Global warming is a very difficult problem to fix. People are having a hard time agreeing on what to do about it. For example, everyone agrees that wasting energy is a bad thing to do. But some people think that the government should make laws about it, while other people think it should be up to each person to decide what to do.

Many states and businesses in the United States are not waiting until the federal government decides what to do. They have already started working on the problem.


What can I do about global warming?

You don’t have to wait until you are grown to do something about global warming. Scientists agree that the burning of fossil fuels is causing global warming. Since these fuels are burned for energy, and everyone uses energy, everyone can help stop global warming just by using less energy.

Think about the things you do each day that use energy. The lights in your house use electricity. The TV and computer use electricity. The washing machine, dishwasher and dryer all use gas or electricity. Every time you ride in your car, it uses gasoline.


There are some simple things that you can do to help stop global warming:



Wait until you have a lot of clothes to wash before using the washing machine. Don’t use the machine for one item just because it’s your favorite shirt.




Turn off the lights when you leave a room. Use fluorescent bulbs in your room.






Turn off your computer or the TV when you’re not using it. Unplug chargers when not in use.




Close the blinds on a hot day if the sun is shining in. Dress lightly instead of turning up the air conditioning. Or use a fan.




Dress warmly inside your house when it’s cold, instead of turning up the heat.



Bike or walk short distances instead of asking for a ride in a car.



Plant a tree.



Take shorter showers. Heating water uses energy.



When we are grown up, global warming will be our problem. It would help us if we learned a little about it now.

Monday, August 20, 2012

Creole Crispy Baked Chicken


Prep Time : 10 minutes ... Bake time : ... 45 to 50 minutes ... Makes 6 servings
Non stick cooking spray
8 ....................ounces (1 cup ) nonfat French onion soup
Fat -free skim milk
1 ....................cup cornflakes crumbs
1/2 .................cup wheat germ
6 ....................skinless chicken breasts halves or thighs (about 1 -1.2 pounds )
1) Preheat oven to 350*F , Spray baking pan with nonstick cooking spray .
2) Place dip in shallow bowl ; stir until smooth . Add milk , 1 tablespoon at a time , until pourable consistency is reached .
3) Combine cornflakes and wheat germs on plate .
4) Dip chicken pieces in milk mixture ; then roll in cornflake mixture . Place chicken in prepared pan . Bake 45 to 50 minutes or until juices run clear when pierced with a folk and chicken is no longer pink .
Heart healthy

Apple & Cherry Cobbler with Pinwheel Biscuits

Prep time : ... 1 hour ... Total time : ... 1 hour 15 minutes ... Makes 8 to 10 servings
APPLE-CHERRY FILLING :
8 .......................large braeburn apples , peeled and cut into 1/2-inch thick wedges ( about 4 -1/2 pounds)
2 .......................cups granulated sugar
1/4 ....................cup all-purpose flour
1/4 ....................cup butter
1 ........................(12-oz) packages frdozen strawberries , thawed and well drained
1 ........................teaspoon lemon zest
1/3 .....................cup fresh lemon juice
1 ........................teaspoon ground cinnamon
PINWHEEL BISCUITS :
2 -1/4................ cups all-purpose flour
1/4 ...................cup granulated sugar
2 -1/4 ..............teaspoon baking powder
1/4 ...................teaspoon salt
1/4 ...................cup cold butter , cut into pieces
1/3 ...................cup milk
1/3 ...................cup firmly packed light brown sugar
2 ......................tablespoons butter , melted
1/4 ...................cup finely chopped roasted unsalted almonds
PREPARE FILLING :
1) Preheat oven to 425* . Toss together first 3 ingredients . Melt 1/4 cup butter in a large skillet over medium- high heat ; add apples mixture . Cook , rtirring often , 20 to 25 minutes or until apples are tender and syruo thickens . Remove from heat ; stir in cherries and next 3 ingredients . Spoon apple mixture into a lightly greased 3-guart baking dish . Bake apple mixture 12 minutes , placing a baking sheet on oven rack directly below baking dish to catch any drips .
PREPARE BISCUITS :
1) Stir together 2 1/4 cups flour and next 3 ingrediendts in a large bowl . Cut cold butter pieces into flour mixture with a pastry blender or fork until crumbly ; stir in milk . Turn dough out into a lightly floured surface ; knead 4 to 5 times . Roll dough into a 12-inch square . combine brown sugar and 2 tablespoons melted butter , sprinkle over dough , patting gently . Sprinkle with almonds . Roll up , jelly-roll fashion ; pinch seams and ends to seal . Cut roll into 12 (1-inch) slices . Place slices in a single layer on top of apple mixture .
2) Bake at 425* for 15 to 17 minutes or until biscuits are golden .
Serve with whipped cream if desired .
I serve both ... ice cream & whipped cream

Herbed Tomato Tart


Prep time : ...25 minutes ... Total time : 1 hour 10 minutes ... Makes 6 servings
2 ...................medium tomatoes , thinly sliced ( about 1/2 pound)
1/2 ................pint assorted small tomatoes , halves
3/4 ...............teaspoon salt , didided
1 ...................(17.3 oz.) package frozen puff pastry sheets , thawed
1 ...................(6 0z.) package shredded mozzarella cheese
1 ...................(4 oz) package crumbled feta cheese
1/4 ................cup finely chopped chives
1 ....................garlic clove , minced
1/4 ................cup finely chopped assorted fresh herbs
1 ...................tablespoon olive oil
1) Preheat oven to 400*F. Place tomatoes in a single layer on paper towels ; sprinkle with 1/2 teaspoon salt . Let stand 30 minutes . Pat dry with paper towels .
2) Meanwhile , roll 1 pastry sheet into a 14-inch square on a lightly floured surface ; place on an ungreased baking sheet . Cut 4 (12x1-inch) strips from remaining pastry sheet , place strips along outer edges of pastry square , forming a border . Reserve remaining pastry for another use .
3) Bake at 400* for 14 minutes or until pastry is browned .
4) Sprinkle pastry with mozzarella cheese and next 3 ingredients . Top with tomatoes in a single layer . Sprinkle tomatoes with herbs and remaining 1/4 teaspoon salt , drizzle wiyh oil .
5) Bake at 400* for 14 to 15 minutes or until cheese melts . Serve immediately .
Tip : Herbs I use ... basil , dill , thyme and parsley , but just about any combination of herbs that pair well with tomatoes ... such as oregano and tarrogon ... would work .
Heart Healthy and good for you .

Scrumptious Pig-out Cake in 35 minutes....Quick and Easy Decadence





"This is my daughters favorite. It is an easy, fast mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!"

Prep Time:
10 Min

Cook Time:
25 Min
Ready In:
35 Min:   You can't beat that for instant sweet gratification

Ingredients
  • 1 (18.25 ounce) package yellow cake mix
  • 2 (11 ounce) cans mandarin oranges, drained
  • 1 cup chopped walnuts
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can crushed pineapple
  • 1 (16 ounce) container frozen whipped topping, thawed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
  2. Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  3. To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator. Extra filling can be spread on the top with a few decorative mandarin or orange slices.
          Go ahead and pig out....

Saturday, August 18, 2012

Mango Grilled fish

                                                    


GEOFF JANSZ GRILLED FISH WITH MANGO SALSA
Preparation: 12 mins
Cooking: 10 mins
Serves: 4

Ingredients
4 blue eye cod fillets (or similar thick white fish fillets)
2 tablespoons olive oil
3/4 cup Rosella Mango Chutney, plus extra to serve
1 mango, peeled & diced
1 red onion, finely diced
1 Lebanese cucumber, seeded and finely diced
2 long chillies, seeded and finely diced
1/2 cup coriander leaves, roughly chopped
2 limes, juice only
200g baby asian leaf salad

Method
1. Brush fish with oil, season with salt and pepper.
2. Combine mango, onion, cucumber, chillies and lime juice in a bowl, toss gently. Season to taste.
3. Heat a char-grill or barbeque on high heat. Place fish presentation side down on plate.
4. Cook the fish for 1 minute, turn and brush with Rosella Mango Chutney, turn and baste often.
5. Fish should take 3-5 minutes each side depending on thickness.
6. Place Asian salad leaves on plate, top with fish then salsa, serve with extra chutney.
7. And extra salsa in a bowl.


Tasty dish and it's brain food for the kids

So Simple....Salad Sides

Salad Sides



Fresh out of the garden salad

5 cups chopped iceberg lettuce and romain lettuce( or your prefered lettuce blend)
1 cup chopped baby spinach
1 cup chopped swiss chard
1 tablespoon fresh basil, finely chopped
2 tomotoes cubed
1 cup sliced cucumber
1 green , red or yellow pepper, seeded and slivered
1 medium carrot, slivered
1 cup fresh mushrooms, (halved or sliced optional)
4 green onions, sliced

3/4 cup your favorite dressing... or use non fat rasberry yogurt

Cabbage and noodle Asian salad

1 med. head of cabbage, chopped thinly... Try red and green cabbage mixed together,
4 green onions chopped
Pinch salt and pepper
1 package of MrNoodles crushed and uncooked,
1/4 toasted sesame seeds
3/4 cup- 1 cup toasted slivered almonds

Dressing recipe...Or use you favorite oriental/ Asian style dressing

3/4 cup salad oil
2 tsp soya sauce
3/4 - 1 cup sugar...use less at first add more later
1/2 cup white vinegar
Mix cabbage and onion in large bowl. In separate bowl mix salad dressing. Add noodles, seeds and almonds just before serving then toss with dressing.


Easy oil and Vinegar pasta salad

5-7 cups of your favorite pasta.. cooked
1/4 cup salad oil
3 tbsp. vinegar-balsamic,wine, cider etc.
1 clove crushed garlic
I tomato chopped into 1/2 inch pieces
1/2 cup peeled,chopped cucumber
2 green onions thinly sliced
1 tsp basil and/or oregano
Salt and Pepper to taste

Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool.
While noddles are cooling, chop up any vegetables you are adding, and make dressing.
Once cool, add all other ingredients, adding the dressing last.
Cool in the refrigerator for about 2 hours before serving

Thursday, August 16, 2012

Grilled Greatness......Marinated Pork Chops...Grilled Potato Wedges

     GRILLED PORK

                                                                  

There is still lots of time to enjoy your grill and just for  a change of flavor try these recipes
  • Prep: 5 min. + marinating Grill: 10 min.
  • Yield: 4 Servings
INGREDIENTS
1/2 cup Worcestershire sauce
1/4 cup minced fresh parsley
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless pork loin chops (1 inch thick)

    DIRECTIONS

In a large resealable plastic bag, combine the first eight ingredients; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 4 servings.

Grilled Potato Wedges
3 Yukon Gold Potatoes
2 Tbsp olive oil
1 tsp Kosher salt
1 tsp garlic powder
1/2 tsp onion powder
1/2
tsp garlic salt
1/2-1 tsp fresh ground pepper

Directions:
Wash potatoes and pat dry. Slice each potato in half, splitting the width of the potato evenly. Lay each half, cut side down, on a cutting board and cut into wedges, approximately 1/2 inch thick. Some of mine were thinner, some a little thicker. You just want them to be pretty close to the same size so they cook evenly.
Once all potatoes are cut, place wedges in a bowl and coat with olive oil. Add seasonings and toss until well-coated. Allow potatoes to sit for 10 minutes before adding to the grill.
Preheat the grill to 500° and add potatoes directly to the grill rack. Be careful not to lose any during this process. I’m sorry to say I had a casualty while trying to flip mine. Sorry little potato wedge!
Reduce heat to medium. Grill for 4-5 minutes per side. Do not turn until time is up! Be patient!

Once potatoes are nicely browned on both sides, if necessary, reduce heat and move to a cooler section of the grill to keep warm. The front half of our grill cooks a bit hotter than the back, so rotate your potatoes while flipping if this is the case with your grill too. This will help ensure that at least one side of each wedge gets a nice, brown color.

Serve immediately. Happy grilling!!!
            
          

Tuesday, August 14, 2012

Lemon-Almond Tarts


Prep time : ... 30 minutes ... Total time 2 hours ... Makes 6 servings
VANILLA WAPER CRUSTS:
75 ...................vanilla wapers
1/4 ................. cup powder sugar
1/2 .................cup butter melted
Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed . Stir together crushed wafers , powdered sugar and butter in a medium bowl . Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms . place on a baking sheet.
2) Bake at 350*F for 10 to 12 minutes or until lightly browned . transfer to a wire rack . Let cool completely (about 30 minutes).
LEMON - ALMOND FILLING :
1 ......................(7 ounce) package almond paste
2 .....................large eggs
1/4 ..................cup granulated sugar
2 .....................tablespoons melted butter
2/3 ..................cup lemon curd
2 .....................(6 ounce) packages fresh raspberries
Garnish : fresh mint leaves
1) Prepare filling , reduce oven temperature to 325*F . Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended . Pour mixture into crusts .
2) Bake at 325*F for 18 to 20 minutes or until set and just beginning to brown around the edges . Let cool on a wire rack 30 minutes . Spread 1 -1/2 tablespoons lemon curd onto each tart . Cover and chill 1 to 24 hours . Remove tarts from pans and top with raspberries just before serving , garnish if desired /
TIP : You can find the almond paste in the baking aisle ... either in a tub-shaped plastic wrapper ( which are called for in this recipe ) or a can . If you find it only in a can ... only use 3/4 cup .
Heart healthy .

Broccoli & Cauliflower Stir-Fry


2 .....................dry-pack sun-dried tomatoes
4 .....................teaspoons reduced-sodium soy sauce
1 ......................tablespoon rice wine vinegar
1 ......................teaspoon brown sugar
1 ......................teaspoon dark sesame oil
1/8 ..................teaspoon red pepper flakes
2 - 1/2 ..............teaspoons vegetable oil
2 ......................cups broccoli florets
1 ......................clove garlic , finely chopped
1/3 ...................cup thinly sliced red or green bell pepper
1) Place tomatoes in small bowl ; cover with boiling water . Let stand 5 minutes . Drain ; coarsely chop . Meanwhile , blend soy sauce , vinegar , sugar , sesame oil and red pepper in small bowl.
2) Heat vegetable oil in wok or large nonstick skillet over mediun-high heat until hot . Add cauliflower , broccoli and garlic ; stir-fry 4 minutes . Add tomatoes and bell pepper ; stir-fry 1 minute or until vegetables are crisp-tender . Add soy sauce mixture ; cook and stir until heated through . Serve immediately .
Heart healthy .

Creole Chipotle Tamale Pie


3/4 ...................pound ground turkey brest or lean ground beef
1 .......................cup chopped onion
3/4 ...................cup diced green bell pepper
3/4 ...................cup diced red bell pepper
4 .......................cloves garlic , minced
2 .......................teaspoons ground cumin
1 .......................can (15 ounces) pinto or red beans , rinsed and drained
1 .......................can (8 ounces) no-salt added stewed tomatoes , undrained
2 ......................canned chilotle chilies in adobo sauce , minced ( about 1 tablespoon)
1 to 2 ................teaspoons adobo sauce from canned chilies (optional)
1 .......................cup (4 ounces) low-sodium reduced-fat shredded Cheddar cheese
1/2 ...................cup chopped fresh cilantro
1 ......................package (8 -1/2 ounces) cornbread mix
1/3 ...................cup low-fat (1 %) milk
1 ......................large egg white
1) Preheat oven to 400*F.
2) Cook turkey , onion , bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until turkey is no longer pink , stirring occasionally . Drain fat ; sprinkle mixture over cumin .
3) Add beans , tomatoes , chilies and adobo sauce ; bring to boil over high heat . Reduce heat to medium ; simmer , uncovered 5 minutes . Remove from heat ; stir in cheese and cilantro .
4) Spray 8-inch square baking dish with nonstick cooking spray . Spoon turkey mixture evenly into prepared dish , pressing down to compact mixture . Combine corn bread mix , milk and egg white in medium bowl ; mix just until dry ingredients are moistened . Spoon batter evenly over turkey mixture to cover completely .
5) Bake 20 to 22 minutes or until cornbread is golden brown . Let stand 5 minutes before serving .
Makes 6 servings
Heart healthy and oh so good .

Turkey & Bean Tostadas


Prep and cook time : ....20 minutes ... Makes 6 servings
6 ...................(8-inch) flour tortillis
1 -----------------pound 93% fat-free ground turkey
1 ....................can ( 15 ounces) chili beans in chili sauce
1/3 .................teaspoon chili powder
3 ....................cups washed and shredded romiane Lettuce
1 ....................large tomato , chopped
1/4 ................cup chopped fresh cilantro
1/4 ................cup (1 ounce) shredded reduced fat-free Monterey Jack cheese
1/2 ................cup low-fat sour cream (optional)
1) Preheat oven to 350*F . Place tortillas on baking sheets . Bake 7 minutes or until crisp . Place on individual plates .
2) Heat large nostick skillet over medium-high heat until hot . Add turkey . Cook and stir until turkey is browned ; drian . Add beans and chili powder . Cook 5 minutes over medium heat . Divide turkey mixture evenly among tortillas . Top with remaining ingredients .
Quick and easy for busy cooks ...heart healthy and oh so good

Quick and Simple...Strawbery-Peach Gallette

peach galette 1 Peach & Strawberry Galette

 When peaches are in season, there’s nothing better than a fresh peach pie. But if you only have a few choice specimens to use up, not quite enough to fill a deep-dish pie plate, or if you’re lacking in the pie plate department entirely, a free-form galette is the perfect summer solution. Without a need for a pie plate (or crimping skills) a galette comes together in no time, using the best fruits in season.


peach galette 3 Peach & Strawberry Galette

To make a galette, simply roll enough pastry for a single crust on a lightly floured surface or a piece of parchment to a 10-inch circle. (There’s no need to be precise – it can be bigger, just make sure there’s enough for an inch or so around the edge to fold over.)

peach galette 2 Peach & Strawberry Galette

Toss your sliced peaches, plums, berries, apples, or whatever you want to fill your pie with with some sugar and flour – mix the two together first to get rid of any lumps. Pile it on the pastry, keeping in mind the fruit will shrink, and then fold the edges over, pressing wherever it wants to fold, to keep the juices from spilling out. The best part? However you do it, the imperfection of a galette makes it look wonderfully rustic, even if you’ve never made a pie before. Serve warm, in wedges, topped with ice cream or whipped cream. Happy summer!
Peach & Strawberry Galette
Pastry:
1 1/3 cups all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/2 cup butter, chilled and cut into pieces
1/4-1/3 cup ice-cold water

Filling:
3 large peaches, sliced or chopped
1 cup strawberries, sliced
1/3 cup sugar
3 Tbsp. flour

Make the pastry: In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.
Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and let it rest on the countertop or in the fridge for 20 minutes.
When you’re ready to bake, roll out the pastry on a lightly floured surface to a 10-inch circle. Transfer to a parchment-lined sheet. In a bowl, stir together the sugar, flour and cinnamon. Add the fruit and toss it about to coat. Dump in a pile in the middle of the pastry, and spread it out leaving an inch border around the edge.
Fold the edge of the pastry up around the fruit, folding it wherever it wants to. If you like, brush the edge of the pastry with cream or milk and sprinkle with coarse sugar. Bake at 400F for 30 minutes, or until bubbly and golden. Serves 8.