Friday, September 22, 2006

A moist, lowfat trifle.

Suggestions: Needs to be refrigerated for 2 hours before serving.

Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients:

2.21 lb stone fruit (peaches, apricots, plums) cut into wedges
1/2 tsp Angostura bitters
1/4 cup custard powder
1/4 cup castor sugar
2 egg whites, beaten to soft peaks
7 oz pre-made sponge, cut into cubes
1 Tbsp flaked almonds, toasted
3 Tbsp sherry
3 cup fat free milk
1 cup plain yogurt
2 tsp vanilla extract

Directions:

Simmer fruit, 1/2 cup water and bitters until tender. Remove fruit, add half the sugar and boil for 1 minute. Cool.

Mix custard powder and a little milk in a saucepan until smooth. Add remaining milk, sugar and vanilla and cook, stirring until thickened. Cool.

Fold in egg white.

Layer cake, syrup, sherry, fruit and custard into a large dish. Top with yogurt and almonds.

Refrigerate 2 hours and serve. 

Tasty oven-baked wedges - with a kick!

Serves: 5 person(s)
Preparation Time: 20 mins
Cooking Time: 40 mins

Ingredients:

1 lb potatoes, cut into wedges (skin on)
1 Tbsp olive oil
1/2 tsp chicken stock powder
1/4 tsp black pepper
1/4 tsp chili powder, or to taste
1/4 tsp paprika

Directions:

Preheat oven to 425 degrees. Lightly spray foil-lined tray with cooking spray.

Place potato wedges into large bowl; cover with water. Let stand for 10 minutes. Drain potatoes and pat dry.

Place potatoes into another bowl; add oil, stock powder, pepper, chili and paprika. Mix until the potatoes are coated.

Arrange wedges on greased tray in a single layer. Bake for 20 minutes. Remove from oven; turn wedges and cook for further 20 minutes, or until golden brown.

Serve immediately. 

Sunday, September 17, 2006

Ingredients:

1 pound ground beef
1 can cream of corn (you can also do like a cream of mushroom or cream of brocolli soup)
1 can mixed vegetables (I use green peppers and onions)
4 cups instant mashed potatoes
or
8 cups homemade mashed potatoes
1 cup cheddar cheese, shredded
1 small onion, chopped
1 tablespoon garlic salt

Directions:

Brown Ground Beef and add onion, cook until onion is transparent.  In large baking dish, put the ground beef and onion mixture on the bottom.  Cover with cream of corn or cream of some soup you like, then add veggies on top. Spread mashed potatoes on top of everything and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

serves 6

1 package pre-cooked breaded chicken cutlets (4 patties)
1 jar tomato sauce (we like prego)
1 bag of shredded mozzarella cheese (med size)
Assorted Spices - garlic, oregano, basil, pepper
1 lb spaghetti

In a square baking dish (9X9 or smaller) place a thin layer of tomato sauce. Then place chicken over sauce, sprinkle cheese over chicken, and then add more sauce on top of cheese, then add more cheese, then more sauce, and finishing with cheese.  Sprinkle on assorted spices, to your personal taste.  Bake in oven at 350 degrees for 30 minutes.  While chicken is baking, cook spahgetti. 

When everything is ready, I put the spaghetti on the plate, then top it with a piece of chicken and sauce.

Makes four servings.

Monday, September 04, 2006

1 Box yellow cake mix
1 cup of graham cracker crumbs
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 jar (16-17 oz size) of hot fudge topping
1 jar (7oz size) of marshmallow creme

Preheat oven to 325 degrees.  Grease bottom only of 13x9 pan with shortening.  Beat cake mix, cracker crumbs, water, oil and eggs on low speed for 30 seconds, beat on medium for 2 minutes and then pour pan.  Reserve 1/4 cup of hot fudge topping.  Drop remaining hot fudge by generous tablespoonfuls randomly over cake batter (about 12-14 mounds).  Bake 40-45 minutes or until toothpick inserted in center comes out clean. Remove from oven and run a knife along he side of the pan to loosen cake.  Cool for 15 minutes.

Spoon teasponfuls of marshmallow creme onto warm cake; carefully speak with knife dipped in hot water.  Drop small dollops of reserved hot fudge topping randomly over marshmallow creme with knife creating a marbled design.  Cool for 2 hours.  Store uncovered at room temperature. 

Serves 15

Tuesday, August 15, 2006

1 Box Yellow Cake Mix
1 cups flour
2 sticks butter
1 1/2 cups brown sugar
3 teaspoons cinnamon

Mix and bake yellow cake mix as directed, but back only for 20 minutes.  While cake is baking, mix the rest of the ingredients together until it forms large clumps.  After cake has baked for 20 minutes, sprinkle crumb mixture over cake and bake for 20 more minutes or until a toothpick inserted in center comes out clean.