Again I'll try to share my recipe, May 6, 2010

16 years ago

Layered Strawberry Cheesecake Bowl

makes 14 servings, 2/3 cup (175 mL) each

3 cups sliced fresh strawberries

3 Tbsp. sugar

2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened

1-1/2 cups cold milk

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

2 cups thawed Cool Whip Light Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch)

1 square Baker's Semi-Sweet Chocolate

1 COMBINE berries and sugar. Refrigerate until ready to use. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups Cool Whip; spoon half into 2-1/2- L bowl.

2 TOP with cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

3 MELT chocolate; drizzle over trifle. Top with remaining Cool Whip.

Sort by:Oldest

Comments (3)

Jasdip
16 years ago
Sauteed Chicken in Mustard Sauce

4 boneless chicken breasts
salt and pepper to taste
2 tbsp olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tbsp dijon mustard
1 tsp dried tarragon

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken, saute until cooked through, 10-12 minutes, turning once. Transfer to a plate, keep warm.

Pour the wine into the hot skillet; cook, stirring until reduced by half, 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking until thickened, 2 minutes. Pour any chicken juices into the sauce. Drizzle over the chicken.
Marilyn Sue
16 years ago
Golden Lemon Cake

* 8-10 Servings
* Prep: 20 min. + cooling Bake: 40 min. + cooling

Ingredients

* 1 package (18-1/4 ounces) white cake mix
* 3/4 cup vegetable oil
* 3/4 cup warm tap water
* 4 eggs
* 1 package (3 ounces) lemon gelatin
* 1 teaspoon lemon extract
*

TANGY CITRUS GLAZE:
* 2/3 cup orange juice
* 3 tablespoons sugar
* 2 tablespoons lemon juice
* 3/4 cup confectioners' sugar

Directions

* For cake, combine all ingredients in large bowl. Beat at low speed until moistened, then at medium speed for 2 minutes. Pour batter into greased and floured 12-cup tube pan. Bake at 350Â° for 40-50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove cake and place on wire rack.
* For glaze, combine ingredients in saucepan; bring to a boil and simmer 5 minutes. Let cool at least 10 minutes. Place platter under wire rack. Using toothpick, poke holes in top of cake; pour glaze over top and sides. Allow cake to cool completely before cutting. Yield: 8-10 servings.

Sue
Related Discussions
I'll share my recipes, if you'll share yours May 11, 2010
Q
Comments (3)
A tuna (or turkey) casserole that doesn't use cream soup. Tuna Casserole 8 tsp butter 1/4 cup flour 2 21/2 cups milk, or mixture of milk and cream 2 garlic cloves 2 cans white tuna, well drained 1 cup mushrooms, sliced 1/2 cup chopped green onions 1/2 cup chopped celery 1 tbsp fresh thyme 8 oz penne, or pasta of your choice 1 1/2 to 2 cups fresh breadcrumbs, sauteed in butter 3 tbsp parmesan cheese Boil pasta, slightly less than al dente. Heat milk in microwave with whole garlic cloves. Make a roux with 4 tbsp butter and 1/4 cup flour. Add milk and season with salt and pepper. Simmer for a few minutes and remove garlic cloves. Saute mushrooms, onions and celery in butter or margarine until tender. Add the thyme. Stir into the cream sauce. Add well-drained pasta to the sauce and stir in tuna. Leave tuna in large pieces. Place all in a buttered casserole and sprinkle with breadcrumbs, which have been combined with parmesan cheese. Bake at 350 degrees 30-40 minutes.
...See More
I'll share my recipes, if you'll share yours - May 3, 2010
Q
Comments (2)
Shortcut Scalloped Potatoes (Chatelaine) Partially cooking spuds before baking means they required just 30 minutes in the oven. 1 tbsp butter 3 lb potatoes, about 6 medium 1 1/2 cups whipping cream 10 oz chicken broth 1 garlic clove, minced 1 bay leaf 1/2 tsp nutmeg 1/2 tsp alt 1 small onion, red or white, sliced into rings 1 1/2 cups grated gruyere, about 3 oz. Preheat oven to 375. Rub butter over bottom and sides of a 9x13" baking dish. Peel potatoes and slice thinly. Pour broth and whipping cream into a large pot. Stir in garlic and seasonings except thyme. Add potatoes, separating as you add. Bring to a boil, covered, over medium-high. Uncover, and simmer gently, stirring occastionally, until potatoes are almost fork-tender; 10-13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Scatter with onion and thyme then cheese. Cover tightly with foil. Bake in preheated oven for 15 minutes. Uncover. Bake until bubbly and cheese is golden, 15 minutes. Let stand 15 minutes before serving.
...See More
I'll share my recipes, if you'll share yours - May 9, 2010
Q
Comments (2)
Cheesy Vegetable Pasta 1/2 lb ziti or penne 1 tbsp balsamic vinegar salt and pepper 1/4 cup olive oil 2 medium zucchini, halved lengthwise 2 medium eggplant, halved lengthwise 1/2 large onion, quartered 2 large garlic cloves, finely chopped 1/2 tsp dried oregano 4 plum tomatoes, chopped 1 cup pasta sauce 3/4 cup crumbled feta 1/2 tsp red pepper flakes 2 cups shredded mozarella Cook pasta. Meanwhile whisk together the vinegar, 1/2 tsp salt and 1 tbsp of the oil in a small bowl. Place the zucchini, eggplant and onion on a baking sheet. Brush with the vinaigrette. Heat broiler. Broil until tender, 8 minutes per side. Heat oven to 350 degrees. Chop the roasted vegetables. Place a large pot over low heat. Add the garlic and the remaining oil and cook 3 minutes. Add the drained pasta, vegetables, oregano, tomatoes, pasta sauce, feta, black pepper and red pepper flakes and toss. Transfer to a 9x13" baking dish. Sprinkle with the mozzarella. Cover and bake for 30 minutes. Uncover and bake 20 minutes more.
...See More
I'll share my recipes, if you'll share yours July 6, 2010
Q
Comments (5)
OK, this isn't a recipe, but I couldn't resist. I love this poem! CHICKEN SOUP WITH RICE January In January it's so nice While slipping on the sliding ice To sip hot chicken soup with rice Sipping once, sipping twice Sipping chicken soup with rice February In February it will be My snowman's anniversary With cake for him and soup for me! Happy once, happy twice Happy chicken soup with rice March In March the wind blows down the door And spills my soup upon the floor It laps it up and roars for more Blowing once, blowing twice Blowing chicken soup with rice April In April I will go away To far off Spain or old Bombay And dream about hot soup all day Oh, my, oh, once, oh, my, oh, twice Oh, my, oh, chicken soup with rice May In May I truly think it best To be a robin lightly dressed Concocting soup inside my nest Mix it once, mix it twice Mix that chicken soup with rice June In June I saw a charming group Of roses all begin to droop I pepped them up with chicken soup! Sprinkle once, sprinkle twice Sprinkle chicken soup with rice July In July I'll take a peep Into the cool and fishy deep Where chicken soup is selling cheap Selling once, selling twice Selling chicken soup with rice August In August it will be so hot I will become a cooking pot Cooking soup of course-why not? Cooking once, cooking twice Cooking chicken soup with rice September In September, for a while I will ride a crocodile Down the chicken soup-y Nile Paddle once, paddle twice Paddle chicken soup with rice October In October I'll be host To witches, goblins and a ghost I'll serve them chicken soup on toast Whoopy once, whoopy twice Whoopy chicken soup with rice November In November's gusty gale I will flop my flippy tail And spout hot soup-I'll be a whale! Spouting once, spouting twice Spouting chicken soup with rice December In December I will be A baubled, bangled Christmas tree With soup bowls draped all over me Merry once, merry twice Merry chicken soup with rice I told you once, I told you twice All seasons of the year are nice For eating chicken soup with rice
...See More
glenda_al
16 years ago
Linguine with shrimp scampi

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Again I'll try to share my recipe, May 6, 2010

Comments (3)

Jasdip

Marilyn Sue

Related Discussions

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US