Lemon Layer Strawberry Shortcake by Betty Crocker

Strawberry Shortcake is one of my favorite desserts.  Here is a different type of recipe for this classic.

 

 

 

 

Lemon Layer Strawberry Shortcake

 

 

Prep Time     35 min

                                                                 Total Time     1 hr 30 min

                                                                Servings         8

 

Ingredients

                            

3     cups Original Bisquick® mix                        

                           

1/4  cup sugar                        

3/4  cup milk                         

3     tablespoons butter or margarine, melted                        

2     tablespoons grated lemon peel (from 1 lemon)                        

1     cup whipping cream                        

2     tablespoons sugar                        

1     jar (10 oz) lemon curd                        

1    quart fresh strawberries, sliced

1 Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.

2 In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.

 

3 Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.

 

4 Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.

 

5 Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.

 

6 Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.

 

 

 

Nacho Chicken Casserole

Tired of the same old chicken?  I am always loking for something to change up my chicken.  Here is a recipe from Betty Crocker I am definitely going to try.

 

 

 

Nacho Chicken Casserole

 

 

Ingredients

2 cups diced cooked chicken                        

1/2 cup uncooked instant white rice                        

1  can (14.5 oz) diced tomatoes, drained                        

1  can (10 3/4 oz) condensed cream of chicken soup                        

1  can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole  kernel corn with red and green peppers, undrained                        

1 can (4.5 oz) Old El Paso® chopped green chiles, undrained                        

1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)                        

1 1/2  cups shredded Cheddar cheese (6 oz)                        

1 cup broken tortilla chips

 

 

1) Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In casserole, stir chicken, rice, tomatoes, soup, corn, chiles, taco seasoning mix and 1 cup of the cheese until well mixed.

2) Cover; bake about 1 hour or until rice is tender and mixture is heated through. Top with tortilla chips; sprinkle with remaining 1/2 cup cheese. Bake about 10 minutes longer or until filling is bubbly and cheese is melted.

 

 

1 Serving

Calories 500  ( Calories from Fat 210)

Total Fat 24g
Saturated Fat 10g
Trans Fat 1/2g                                   

Cholesterol 90mg

Sodium 1530mg

Total Carbohydrate 41g
Sugars 7g
Protein 30g

 

% Daily Value*:

Vitamin A 25%
Vitamin C 10%
Calcium  25%
Iron 20%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

3

*Percent Daily Values are based on a 2,000 calorie diet.