Piña Colada Ice Cream Cake

Ingredients

2 large eggs
1/2 cup heavy cream
1/4 cup golden rum
1 cup cake flour
1/2 cup plus 1 Tbsp. sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1/2 cup sweetened flaked coconut
1/2 cup drained canned crushed pineapple
1 pint coconut ice cream, softened

 

Preparation

Preheat oven to 350°F. Butter a 4-by-8-inch loaf pan, line bottom with parchment paper and butter parchment; dust with flour.

In a small bowl, stir together eggs, 2 Tbsp. cream and 1 Tbsp. rum. Sift flour, 1/2 cup sugar, baking powder and salt into a large bowl. Add butter and half of egg mixture and beat with an electric mixer until well-blended, 1 minute, scraping down sides of bowl as needed. Add remaining egg mixture and beat well. Fold in coconut. Scrape batter into pan and bake until cake is light golden and a toothpick inserted in center comes out clean, about 45 minutes. Let cool for 10 minutes, then unmold, remove parchment and cool completely on a wire rack.

Wash and dry loaf pan and line completely with plastic wrap. Using a serrated knife, cut cake horizontally into 3 equal layers. Brush 2 Tbsp. rum evenly over cut sides of cake. Place bottom third in loaf pan. In a bowl, beat remaining 6 Tbsp. cream with remaining 1 Tbsp. sugar until stiff peaks form. In a small bowl, stir together pineapple and remaining 1 Tbsp. rum. Fold pineapple mixture into cream.

Spread ice cream evenly over cake in pan. Top with middle cake layer, then spread with pineapple-cream mixture. Top with remaining cake layer. Cover with plastic wrap and freeze until firm, at least 8 hours or up to 2 days.

Remove from freezer 15 minutes before serving. Unmold and peel away plastic wrap. Cut into 1-inch slices with a hot knife, and serve.

                                                           Source : myrecipes.com

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Pesto Fettuccine with Chicken

Ingredients

 

1 pound fettuccine, linguine or spaghetti
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 (6 oz.) boneless, skinless chicken breasts
S alt and pepper
18 cherry tomatoes
1/2 cup prepared pesto

 

Preparation

In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

                                                         Source:.myrecipes.com

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Chocolate Dipped Krispies Peanut Butter Balls

Ingredients:

1/2 cup butter or 1/2 cup margarine
2 cups chunky peanut butter
1 teaspoon vanilla (optional)
1 lb powdered sugar
3 cups rice, krispies

Chocolate Dip

2 ounces paraffin wax or 2 ounces shortening
1 (24 ounce) package chocolate chips (using 12 ounces for large balls or 24 ounces for small one)

 

Directions:

1 Melt butter and while hot, stir in peanut butter.

2 Mix well and add vanilla, powdered sugar and Rice Krispies.

3 Work in with hands until it will form balls.

4 If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.

5 Dip into melted chocolate and paraffin or shortening with toothpick.

6 Cool on waxed paper.
                                                                Source : food.com

 

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Midnight Chocolate Cake

Ingredients

• About 1/4 cup salad oil
• About 2/3 cup unsweetened cocoa
• 1 1/3 cups all-purpose flour 
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups sugar 
• 2 large egg whites 
• 1 teaspoon vanilla
• Whipped frosting

 

Preparation

1. Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.
2. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.
3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.
4. Bake in a 350° oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.
5. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.

                                                         Source : myrecipes.com

 

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Whipped Frosting

Ingredients

1 large egg white
1/2 cup sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla

Preparation

1. Use a double boiler, or snugly nest a 2- to 3-quart metal bowl in a 2- to 3-quart pan. Add 1 inch water to base of double boiler or pan. Bring to boiling over high heat.

2. Meanwhile, in double boiler top or bowl, combine egg white, sugar, 2 tablespoons water, and cream of tartar. Beat with a portable mixer until blended. Nest over boiling water; immediately reduce heat to maintain a gentle simmer. With mixer on medium speed, beat icing until it holds peaks that curve slightly, 5 to 7 minutes (overcooked, the icing gets grainy).

3. At once, remove icing from hot water. Mix in vanilla. Use, or if making up to 1 hour ahead, set pan or bowl in cool water to stop cooking, and cover airtight.

Nutritional analysis per 1/4 cup.

                                                           Source : myrecipes.com

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Chocolate Mousse

Ingredients:

8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar

 

Directions:

1 Melt chocolate and water in saucepan.

2 Whisk in the vanilla.

3 Allow to cool.

4 Whip the cream.

5 Add the confectioner's sugar.

6 On low beater, blend in the chocolate.

7 Scoop the Chocolate Mousse into a clear, glass bowl.

8 Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

                                                                    Source : food.com

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Zucchini Slice

Ingredients

• 375 g zucchini
• 1 large onion
• 3 slices bacon
• 1 cup grated cheese
• 1 cup self-rising flour
• 1/2 cup oil
• 5 eggs

 

Directions:

1. Grate unpeeled zucchini.
2. Chop onion and bacon.
3. Combine bacon, onion, zucchini, cheese seasoning eggs and oil with sifted flour.
4. Pour into lightly greased slice baking tray and bake in a moderate (180C) oven for 30 to 40 mins or until cooked.

                                   Source : food.com

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Caprese Mac and Cheese

Ingredients

• 2 cups grape tomatoes, halved
• 4 teaspoons extra-virgin olive oil, divided
• 6 ounces uncooked penne
• 2 teaspoons minced garlic
• 5 teaspoons all-purpose flour 
• 1 3/4 cups 1% low-fat milk 
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
• 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
• 1/2 cup torn fresh basil leaves
• Cooking spray
• 3 tablespoons panko
• 1/8 teaspoon crushed red pepper
• Small basil leaves (optional)

 

Preparation

1. Preheat broiler to high.

2. Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.

3. Cook pasta in a large saucepan according to package directions, omit­ting salt and fat. Drain. Return pasta to pan.

4. Heat a small saucepan over medium heat. Add ­remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired.

                                                   Source : myrecipes.com

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Braised Whiskey Onions

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 large onions, cut in slices about 2-inch thick
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon finely ground black pepper (or to taste)
• 1/4 cup beef broth
• 1/4 cup Bourbon

 

Directions:

1. Combine oil and butter in a heavy saucepan.
2. Heat together over high heat until butter is melted.
3. Add onions and cook for about 2 minutes.
4. Add salt, pepper, and broth.
5. Cover, reduce heat, and simmer about 10 minutes.
6. Add Bourbon and cook until the sauce is slightly reduced.

                                                          Source : food.com

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Cajun Sauteed Shrimp

Ingredients

• 1 1/2 lbs large shrimp, peeled and de-veined
• 1 teaspoon paprika
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil

 

Directions:

1. Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
2. Heat oil in a large non-stick skillet over medium high heat until hot.
3. Add shrimp; saute 4- 5 minutes or until shrimp are done.

                                                  Source : food.com

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Frank's Redhot Buffalo Chicken Dip

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup bleu cheese salad dressing
• 1/2 cup frank's redhot buffalo wing sauce or 1/2 cup frank's redhot original cayenne pepper sauce
• 1/2 cup crumbled blue cheese (about 2 ounces) or 1/2 cup shredded mozzarella cheese (about 2 ounces)
• 2 (9 3/4 ounce) cans swanson premium white chicken meat packed in water, drained
• assorted fresh vegetables or cracker

 

Directions:

1. Heat oven to 350°F.
2. Stir the cream cheese in a 9 inches deep dish pie plate with a fork or wish until smooth. Stir in dressing, wing sauce and blue cheese. Stir in chicken.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with vegetables and crackers for dipping.

                                                             Source : food.comfood.com

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Chinese Fried Rice

Ingredients

• 3/4 cup finely chopped onion
• 2 1/2 tablespoons oil
• 1 egg, lightly beaten (or more eggs if you like)
• 3 drops soy sauce
• 3 drops sesame oil
• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
• 1/2 cup finely chopped carrot (very small)
• 1/2 cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated (preferably medium grain)
• 4 green onions, chopped
• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like)  

 

Directions

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

                                                                Source : food.com

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Heloise's Cake Mix Cookies

Ingredients

• 1 (18 ounce) box cake mix, unprepared (any flavor)
• 1/2 cup vegetable oil
• 2 large eggs

   

  Directions:

  
  

  1. Mix all ingredients well to remove lumps.
  2. Stir in raisins and/or nuts and/or chocolate chips if you so desire.
  3. Drop by teaspoonfuls on an ungreased baking sheet about 2-inches apart.
  4. Bake at 350°F for 8-10 minutes.

                                                                Source : food.com

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Healthy Raspberry Dessert

Ingredients

• 8 tablespoons greek nonfat plain yogurt
• 4 teaspoons blue agave nectar
• 28 raspberries
• 4 mint sprigs

   

  Directions

  
  
  1. Place 2T of yogurt on the bottom of each dish (I use a small cookie scoop so that its somewhat rounded).
  2. Place 7 raspberries on the top of each.
  3. Drizzle 1 tsp of Agave nectar over the top of each.
  4. Place 1 sprig of mint on each.
  5. Serve immediately (otherwise the sweetener will start to run to the sides of the bowl and your raspberries may "bleed" into the yogurt.
  6. Optional: This tastes nice with a little fresh mint mixed into the yogurt as well!

                                                           Source : food.com

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Ww 0 Point Weight Watchers Cabbage Soup

Ingredients

• 3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups chopped cabbage
• 1/2 yellow onion
• 1/2 cup chopped carrot
• 1/2 cup green beans
• 1/2 cup chopped zucchini
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• salt & pepper

 

Directions

1. Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
5. All very good. You can customise it a bit.

                                                   Source : food.com

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