Saturday, October 16, 2010

CREAMY CHERRY CHEESE ANGEL CAKE

2 pkgs (3-oz each) cream cheese, softened
2 pints whipping cream
1/2 cup sugar
1 can cherry pie filling
1 angel food cake

Slice the angel food cake into slices to cover the bottom of a 13x9x2-inch pan. Blend the cream cheese, whipping cream, and sugar until smooth. Increase speed and continue beating until the mixture becomes thickened. Spoon about half of the pie filling into the mixture and blend well. Spread the mixture evenly over the cake slices. Top with the remaining pie filling.

Thursday, October 14, 2010

YUMMY CHERRY SALAD

1 can cherry pie filling
1 can sweetened condensed milk
1 can (20-oz) crushed pineapple, drained
1 carton frozen whipped topping, thawed
1 pkg (8-oz) cream cheese, softened
1/2 cup nuts

When cream cheese is softened, mix with the sweetened condensed milk, mixing together thoroughly. Stir in the whipped topping. Add the pie filling and pineapple. Mix well. Fold in the nuts.


Tuesday, October 12, 2010

QUICK SKILLET MEAL SUBS FOR STUFFED PEPPERS

1 lb lean ground beef
3 cloves of garlic, minced
3 cups chopped bell peppers
2 cans (14.5-oz each) Italian-style diced tomatoes
2 cups water
1 can (6-oz) tomato paste
8 tbsp shredded Parmesan cheese, divided
1 tsp salt
2 or 3 twists of fresh ground black pepper
1 cup uncooked instant brown rice

Spray a large, deep nonstick skillet with nonstick cooking spray. Add beef to saucepan and cook until browned through. Drain the meat to remove excess fat. Return the meat to the skillet with the garlic, cooking for about a minute. Add the bell peppers and cook approximately 3 more minutes until peppers are crisp tender. Stir in the tomatoes, water, tomato paste, two tablespoons of the Parmesan cheese, salt, and black pepper. Bring the mixture to a boil; stir in the rice. Remove from the heat, cover, let stand for five minutes. Sprinkle the remaining 6 tablespoons of Parmesan cheese over the mixture before serving.

Monday, October 11, 2010

GARLIC CANNELLINI BEAN DIP

1 can (15-oz) cannellini beans, rinsed and drained
1 tbsp cider vinegar
2 garlic cloves, minced
1/2 tsp salt
1/3 tsp ground cumin
1/3 cup plain yogurt
1 tbsp minced fresh parsley
1 tbsp minced fresh cilantro

In a food processor combine the beans, vinegar, garlic, salt and cumin. Add the cover and process until smooth. Add the yogurt, parsley, and cilantro. Replace cover and process just until blended.

This dip is great with assorted crackers, pita chips, tortilla chips, or fresh veggies.




Monday, October 4, 2010

WESTWARD HO GUACAMOLE

1 cup mashed ripe avocado
1 tbsp lemon juice
1 tsp salt
1/4 tsp chili powder
1/3 cup mayonnaise

In a small bowl combine the avocado, lemon juice, salt, and chili powder. Stir in the mayonnaise until blended. Serve with corn or tortilla chips.

Poll Results

No surprise here. We all seem to feel we are most rushed to get breakfast cooked and served to our families.