Sunday, July 29, 2012
Looking for something light to add to your Sunday dinner...I found this while digging in my recipe box this morning...haven't made it in years...it will be revived today!
2 cups shredded cabbage
8 - 10 cherry tomatoes halved
1/2 cup orange juice
juice of 2 limes
salt and pepper
I like the purple cabbage if I can find it already shredded...the color is really pretty. Use what is handy. Combine the cabbage and tomatoes (just chop a small one and drain some of the juices on a paper towel if you don't have any cherry tomatoes on hand). Mix oj and lime juice and toss the juice mixture over your slaw. Season with salt and pepper to taste...cover and chill for a couple of hours before serving. Light, fresh and no mayo to spoil your picnic!
at 6:06 AM
Monday, July 23, 2012
Another no bake wonderful dessert option. Super simple but really delicious! Just remember to make a day in advance so that you can freeze it overnight or at least 6 hours before serving.
24 ice cream sandwiches
16 ounces of Cool Whip
1 jar caramel sundae topping
1 bag of your favorite candy crushed or chopped
Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x 13-inch pan, trimming the last couple to get complete coverage. Top with half of the cool whip, half of the caramel sundae topping and half of the candy. Lay down another layer of ice cream sandwiches. Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won't run out and over the edges. Top with remaining candy, cover and freeze for several hours (or overnight) before serving.
I used English Toffee bits from the baking section...you could chop up Reeses cups, candy bars or even cruch Oreo's...your favorite will make this unique!
at 8:03 AM
It's too hot to bake so I tried this instead - and man was it good! Presentation is very pretty, holds together well when served and only 5 total ingredients! It was a HIT!
2 pounds fresh strawberries, washed
1 lg tub Cool Whip
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces chocolate, finely chopped or shaved
Chocolate ice cream topping
Save a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
Spread a small spoonful of Cool Whip on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers (whole) - you may need a couple split to cover the bottom of dish entirely. Lightly cover the top of the graham crackers with more Cool Whip, and then a single layer of strawberries, sprinkle with shaved chocolate. Repeat three times, until you have three or four layers of graham crackers (depending on how deep your dish can allow). I lightly press the crackers to make sure you don't have air pockets in between layers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries, Drizzle with chocolate syrup just before serving.
If prefer dark chocolate or even hot fudge sauce...that is an easy change and will still be yummy!
at 7:54 AM
Saturday, July 7, 2012
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch of salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries (rinsed and drained)
1/2 cup pecans, coarsely chopped (optional)
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, *cranberries, and pecans. Set aside. * I rinse my cranberries and drain them on a paper towel so that the color doesn't run so much in my bread batter. You never know who is allergic to nuts so if this is a gift, you may be better off skipping the pecans...the bread is still wonderful without them!
Bake for 45 mintues to an hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. I let mine cool completely then sprinkle with powdered sugar.
Wrap in cellophane, tie with a pretty ribbon and deliver!
at 5:26 AM