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.

 

 

 

Carla Hall's Stone Fruit Sangria Gelatin

 

This recipe comes to you from The Chew's Carla Hall.

 

Stone Fruit Sangria Gelatin

Skill level     Easy      Time   Over 120 min    Servings  12

 

 

ingredients

• 4 cups fruity Red Wine (such as Beaujolais)
• 1/2 cup Granulated Sugar
• 1 1/2 cups White Grape Juice (chilled)
• 1/2 cup fresh squeezed Lemon Juice (chilled)
• 3 envelopes Unflavored Gelatin
• 1 Peach (pitted and cut into small pieces)
• 1 Plum (pitted and cut into small pieces)
• 1 Apricot (pitted and cut into small pieces)
• 1 cup pitted Cherries (halved)
• 1 1/2-2 cups Whipped Cream
• fresh Mint to garnish

Step 1
ingredients

4 cups fruity Red Wine (such as Beaujolais)
1 Peach (pitted and cut into small pieces)
1 Plum (pitted and cut into small pieces)
1 Apricot (pitted and cut into small pieces)
1 cup pitted Cherries (halved)
3 envelopes Unflavored Gelatin
instructions Place fruit and wine in a large bowl and allow to chill in the fridge overnight. Strain fruit from wine and set aside. Place 1 cup of red wine in a large heat proof bowl and sprinkle gelatin over surface and allow to bloom for 3 to 4 minutes.     
 
Step 2
• ingredients
•  
• 1/2 cup Granulated Sugar
  1 1/2 cups White Grape Juice (chilled)
  1/2 cup fresh squeezed Lemon Juice (chilled)
  instructions Meanwhile, bring remaining wine to a boil in a sauce pot. Reduce to a simmer, and then reduce to 2 cups, about 10 minutes. Stir in the sugar until dissolved. Pour boiling wine over the bloomed gelatin and stir to combine. Pour in the chilled grape and lemon juices and stir. Place the mixture into the refrigerator and allow to chill for 1 hour or until it reaches a pudding or curd like consistency. Remove from fridge and whisk. Ladle some of the mixture into 6 stemless glasses. Push some of the prepared fruit into the layer. Top with another layer of the sangria mixture and push more fruit into this layer.
•     
• Step 3
  ingredients
•       
  1 1/2-2 cups Whipped Cream     
• instructions Place the glasses into the fridge and allow to chill for 1 to 2 hours or until fully set. Remove from fridge. Garnish with whipped cream and a spring of mint.
  
  Helpful Tips:1. Let the fruit marinate in wine over night.
  2. Whisk the mixture before it completely sets to ensure it sets evenly.
  3. Letting the gelatin partially set allows you to suspend the stone fruit between two layers before it completely sets.
  4. Making individual portions allows the gelatin to set faster.

 

 



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. 

 

Salted Caramel Crescent Doughnuts

 

 

Salted Caramel Crescent Doughnuts From Pillsbury

 

 

Prep Time 10 min

Total Time 20 min

Ingredients

2 cups vegetable oil                         

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls                         

 

1 snack-size container (4 oz) vanilla pudding                        

2 tablespoons caramel sauce                         

1/4 teaspoon kosher (coarse) salt                         

1/2 cup powdered sugar                         

 

Milk                        

Additional caramel sauce, if desired                         

 

Directions

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.                         

 

• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.

• Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.

• Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.                           

• In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

Kansas City-Style Barbecue Sauce

 

Kansas City-Style Barbecue Sauce

Recipe courtesy Food Network Magazine

 

 

I am not into BBQ Sauce but thought I would share this for those that are, after all, it is BBQ season!

 

 

 

 

Total Time:       30 min

Prep  Time:       10 min

Cook Time:       20 min

Yield:                about 1 quart

 

 

Ingredients

• 2 tablespoons vegetable oil
• 1 cup coarsely chopped onion
• 2 cloves garlic, smashed
• 1 cup tomato sauce
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 3 tablespoons packed dark brown sugar
• 3 tablespoons molasses
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon yellow mustard
• 1 teaspoon garlic powder
• Kosher salt
• 2 teaspoons liquid smoke

Directions

Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. Add the tomato sauce, 1 cup water, the vinegar, ketchup, brown sugar, molasses, Worcestershire sauce, tomato paste, mustard, garlic powder and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.

Photograph by Andrew Purcell 

 

 



Kids Breafast Recipe From Taste of Home

Bacon Breakfast Cups

Bacon Breakfast Cups Recipe photo by Taste of Home

 

 

Prep: 30 min. Broil: 5 min.

Yield: 12 Servings

 

30 5 35               

Ingredients

• 18 turkey bacon strips, cut in half
• 1 cup frozen shredded hash brown potatoes
• 2 eggs
• 2 teaspoons 2% milk
• Dash each salt and pepper
• 2 teaspoons butter
• 1/4 cup shredded Mexican cheese blend
• Chopped green onion and fresh parsley

 

Directions

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp.
• Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
• Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley. Yield: 6 servings.

Nutritional Facts 2 breakfast cups equals 85 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 331 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.

 



Update and New Recipe

Wow!  It has been a while since I have posted.  Sorry about that folks.  I had surgery 3 weeks ago.  So, I am going to make it up to you by doing a bunch of posts!

 

 

I will start with this recipe I found at WeightWatchers.com.

 

 

 

 

 

Looks yummy right?!  I think I will have to try this one soon!

 

 

Lemon-and-Herb-Marinated Grilled Chicken Breasts

 

 3PointsPlus Value

Prep time: 15 min

Cook time: 7 min

Other time: 360 min

 Serves: 16

 

These chicken breasts are juicy and aromatic. Halve the recipe for smaller crowds or make the whole batch and turn leftovers into sandwiches and burritos.

 

Ingredients

	1/4 cup(s) rosemary, fresh, minced
	1/4 cup(s) fresh oregano
	3 Tbsp white wine vinegar
	2 Tbsp minced garlic, or 6 medium garlic cloves, minced
	1 1/2 Tbsp lemon zest, minced
	2 tsp table salt
	1 tsp black pepper, freshly ground
	4 pound(s) uncooked boneless skinless chicken breast(s), sixteen 4-oz pieces

Instructions

• In a large bowl, combine rosemary, oregano, vinegar, garlic, lemon zest, salt and pepper. Add chicken breasts. Mix thoroughly with two wooden spoons, turning chicken until it’s completely coated by herbs and other ingredients. Cover bowl with plastic wrap and refrigerate for 6 hours.
  
  
• Prepare grill for high-heat cooking — or spray a large grill pan with cooking spray and heat it over medium-high heat. Cook chicken on grill rack directly over heat for 6 minutes, turning once after 3 minutes. Or cook them in grill pan in batches for about 7 minutes, turning once. Place any leftover chicken breasts on a large platter, cover with plastic wrap, and refrigerate for up to 3 days. Yields 1 chicken breast per serving.