Tuesday, May 27, 2008
1 chocolate cake, baked
1 package chocolate pudding
1 container of whipped topping
6 Skor candy bars (Health is fine)
In your trifle bowl layer the ingredients. First, crumble in the chocolate cake, then add a few pieces of the Skor bars (I smash them up into bits with my small pounder). I put the chunks of the candy bar against the glass, so it looks pretty. Then add the pudding and whipped topping. Repeat layers. I reserve some of the whipped topping for the top, and sprinkle the remaining 5 Skor bars on the top as well. Presto! Super fast, and incredibly beautiful!
Wednesday, May 21, 2008
Chinese Chicken Salad
2 c chopped roasted chicken tenders or cooked chicken sprinkled with Monterey Chicken Seasoning
2 heads romaine lettuce, washed well, dried, with leaves cut crosswise into 1/2” strips
1 clove garlic
1/2 c finely diced red onion
1/2 diced green onion (optional)
1/2 c diced celery
1 c broccoli florets, coarsely chopped, steamed for 1 minute in microwave, and revived by running under cold water
1 can mandarin orange sections, drained
1 package chicken flavor Top Ramen
Fresh ground pepper
1/2 c toasted slivered almonds
Ken’s Steak House Lite Asian Ginger-Sesame Dressing
Rub insides of salad bowl with crushed clove of garlic. Add lettuce pieces broccoli, onion and celery. Toss.Add orange pieces and chicken. Sprinkle Top Ramen seasoning packet over salad (can substitute salt free Mrs. Dash if needed). Take ramen cakes and break apart coarsely over salad bowl, then add almonds. Toss.
Contributed by: Becki Cutler
Tuesday, May 20, 2008
RASPBERRY CHOCOLATE TIRAMISU
A traditional Italian trifle recipe remade with new flavors and pasteurized egg.
This recipe serves about 24. You can do 2/3rds the recipe and use a 9 x 13 or 3 quart dish.
1 cup of pasteurized egg product (like Reddiegg--
or pasteurized eggs in the shell, but they are hard to find)
1 cup sugar
24 ounces Marscapone (Trader Joe's)
2 cups heavy whipping cream, whipped
4 Dozen Savioardi or Ladyfingers (North Park Produce or seasonally at Trader Joe's)
2 cups strong, dark hot chocolate (If desired, you could melt 1/4 cup chocolate chips in it,
or add 1/4 teaspoon almond extract once it has cooled off a bit)
1 cup Raspberry Spread (Trader Joe's) (optional)
2 cups fresh raspberries
1. Whip egg with sugar. Blend in Marscapone cheese. Fold in whipped cream.
2. One at a time, dip half of the Savioardi into the cooled off hot chocolate (think moist, not soggy) and place in a single layer in a 15 x 10 or 4 quart dish.
3. Spread half of the Marscapone mixture on top of the Savioardi.
4. Repeat step 2, this time spreading the Raspberry Spread on top of the soaked Savioardi.
5. Spread the rest of the Marscapone mixture on top. Dust with cocoa powder and top with raspberries.
6. Refrigerate at least 2 hours. Even better made a day in advance.
Saturday, May 17, 2008
Thai-Style Halibut with Coconut-Curry Broth (we use Tilapia or Shrimp)
2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper 2 cups cooked brown rice, for serving ¼ cup cream of coconut, or to taste (found in the liquor section)*Available in the Asian section of most supermarkets **Steam or microwave 5 cups of washed baby spinach for 2 minutes
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Stir in the cream of coconut with the rice.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with coconut rice.
Contributed by: Maren Parker
Friday, May 16, 2008
"Rainbow Cake" of Cakes by Michaelyn
*If you prefer a smaller cake/cupcake batch (24), use only one cake mix and 1/2 the extract and vanilla
• Two Betty Crocker white cake mixes
• Basic box ingredients for two cakes - eggs (whites only), oil, water
• 2 tbsp pure almond extract
• 2 tbsp golden/clear vanilla extract
• "Colors" - either ChefMaster Liquid Colors or Wilton Paste Colors. NEVER USE RED.
Preheat Oven to 325 degrees F. Begin by preparing the cake mix per the box directions, adding the almond and vanilla extracts to the batter. Mix for roughly two minutes. When the batter is finished, evenly distribute the mix into five or six clear bowls. Add some "coloring" to each bowl of batter. Start with a small amount, mixing thoroughly until the batter has a bold, but not dark, color. Note: Never use red, as the taste is too bitter. Instead, use pink.
Grease a cake pan thoroughly with a cooking spray or use cupcake liners. Drizzle (spoon for cupcakes) the batter into the greased pan, one color at a time, using half of each colored batter. Repeat with the following batters, drizzling to fill in any holes. The color pattern should be repeated twice. Bake the cake according to the box directions, adding more time if necessary until a toothpick comes out clean. Cool the cake, in the pan, for roughly 30 minutes. Level the top of the cake by slicing away anything protruding from the top of the cake pan. Remove cake from the pan, let cool. Frost with your favorite frosting.
Tuesday, May 13, 2008
3 oz cream cheese, softened
3T butter, softened
2 cups cubed chicken
¼ tsp salt
1T chopped green onion or chives
1/8 t pepper
8 crescent rolls
Blend with cream cheese, chicken, salt, pepper & onion. Spread out rolls and put 1 T chicken mix into the center. Roll and seal edges. Dip in melted butter. Bake at 350 degrees for 12-15 minutes on an UN-GREASED cookie sheet. Once you dip the rolls in butter, it is an option to roll them in smached croutons if desired. I usually make a green salad & corn as sides. Everyone eats this happily - it is always a big hit!
Monday, May 5, 2008
The picture below is how I present this to my kids.
2 leaves green leaf lettuce
Fresh spring salad greens of choice
1 pound small salad shrimp or 12 large prawns
3 hard-cooked eggs, cut in wedges
8 spears asparagus, blanched in hot water
Top with Thousand Island Dressing
Arrange ruffled lettuce leaf on individual plates. Place salad greens on top. Sprinkle with small salad shrimp of arrange prawns. Place egg wedges at side. Top with asparagus spears, and lemon wedges.
4 Cups uncooked small shell macaroni
2 Cups (16 oz.) coleslaw dressing- Use a fresh slaw dressing from the produce section.
2 Cups real mayonnaise
Cook macaroni until tender, rinse under cold water and drain well.
Combine shells, coleslaw dressing and mayo in a large mixing bowl.
6 Cups cooked, diced chicken breasts (about 8 medium/large chicken breasts)
2 Cans sliced water chestnuts, cut into slivers
2 Cups diced celery
1/2 Bunch green onions, thinly sliced
1 1/2 cups halved cashews
3 Cups red grapes, cut in half
Make salad the night before serving.
This recipe is already doubled and will yield about 20 1-cup servings.
Saturday, May 3, 2008
Friday, May 2, 2008
SWEET AND SOUR CHICKEN
¼ cup pineapple juice
½ cup red wine vinegar
¾ cup sugar
3 tablespoons ketchup
1 tablespoons soy sauce
½ teaspoon salt
Cut chicken in to bite size pieces. Beat 3 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it. Bake at 350 for 50 minutes uncovered. Serve over rice.
Contributed by: Rachel Tollestrup
2 Bunches fresh spinach
1 Small purple onion
3/4 lb Fresh mushrooms
3/4 lb. Swiss cheese
1 Cup Cottage cheese
1/2 lb bacon - crisp and crumbled -- toss all ingredients together
3/4 T. Poppy seeds
1/3 Cup white vinegar
1/2 Cup oil
1/3 Cup sugar
3/4 T. Grated onion
3/4 Tsp. salt
1/3 Tsp. mustard
Thursday, May 1, 2008
Roast Pork with Raspberry Sauce
1 boneless pork loin roast - 3-4 pounds
1 tsp pepper1 tsp rubbed sage
12 oz pkg frozen raspberries, thawed
1 1/2 cup sugar
1/4 c white vinegar1/4 tsp cloves
1/4 tsp ginger1/4 tsp nutmeg
1/4 c cornstarch1 Tb lemon juice
1 Tb butter
3-4 drops red food coloring (optional)
Drain raspberries, reserving juice add water to make 3/4 cup. Combine 1/2 cup raspberry liquid with sugar, vinegar, cloves, ginger and nutmeg in medium saucepan; bring to boil. Reduce heat, simmer uncovered 5 minutes. Blend cornstarch and remaining 1/4 cup liquid. Add to saucepan. Cook over medium heat, stirring constantly until thickened. Stir in raspberries, lemon juice and food coloring.
Slice roast, pour some sauce over, and serve with remaining sauce.
suggested sides: I usually make spinach salad with raspberries or strawberries and pecans with a simple vinegar/oil dressing and then rolls. Cantelope or any other fruit would be really good with this also. Sometimes I'll do sweet potatoes with it too.
Contributed by: Maren Parker