Monday, December 14, 2009

This Blog Is Officially Closed!

I never knew who all were really reading this blog, but regardless I love posting up new recipes. I have no clue if anyone has ever tried any of the recipes either, lol.

First of all, I appreciate my one follower Calin Durus. Thanks you Calin for your support and love! Secondly, I want to thank all my commentors. Thanks for commenting and giving your views. It had me aware that someone is reading, lol.

I manage 5 blogs and I think it's time to make my life a littler more simpler especially now that I'm on youtube. So I am getting rid of the blogs that I believe are the least effective.

If you need or want recipes, just go to or (then go to recipes).
I hope everyone has a wonderful Christmas and a happy new year.

It was fun doing this blog and I enjoyed it. However it's time to say good-bye!

Thanks again,

Friday, December 4, 2009

Boozy Baked Pears With Ginger and Brown Sugar

1 Hour

20 Minutes

1/3 cup brandy or apple cider
1/2 cup raisins, golden and regular
1/4 cup crystallized ginger
1 tablespoon lemon juice
1/2 cup water
¾ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoon butter
6 item Bosc pears, peeled, cut in half and cored

Place first five ingredients in a small saucepot. Heat until warmed through, swirl the pan to coat the dried fruit, and set aside to soak. Combine the brown sugar, cinnamon and nutmeg in a medium bowl. Using your fingers, crumble the butter into the mixture until it forms a slightly moist crumb topping. Fill each pear with some of the mixture. Place the pears in a 9-by-13-inch baking dish; pour the brandy mixture evenly over the pears. Cover with foil and bake for 30 minutes at 375°F. Uncover, gently flip the pears upside down—it's fine if some of the mixture falls out of the center. Bake for an additional 30 minutes. Transfer the pears to serving bowls; spoon the juices and fruit over. For added flair, serve each pear with a scoop of vanilla frozen yogurt or sprinkle ¾ cup of chopped walnuts on top.

6 Serving/s

Nutritional Information
Per serving: 314 calories, 65 grams carbohydrate, 10 milligrams cholesterol, 4 grams fat, 1 gram protein, 15 milligrams sodium.

Read more:

Monday, November 30, 2009

Chili-Rubbed Wild Salmon

15 Minutes

10 Minutes

1 pound small red-skinned potatoes, halved or quartered lengthwise
1 item large fennel bulb, discard blemished outer stalks, trim root end and feathery tops (use as garnish)
1 tablespoon chopped fresh thyme, rosemary or oregano and/or snipped green fennel top
1 tablespoon olive oil, plus 1 teaspoon oil
4 item skinless wild salmon fillets (4 to 5 ounces each)
1/2 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
2 teaspoon chili powder

Heat oven to 450°F. Lightly coat rimmed baking sheet with vegetable oil cooking spray. In bowl, combine potatoes, fennel, herb and 1 tablespoon oil; mix well. Spread vegetables on prepared baking sheet. Roast about 5 minutes. Meanwhile, rub salmon all over with 1 teaspoon oil, salt and pepper; sprinkle fillet tops with chili powder. Remove pan from oven; push vegetables to side. Arrange fillets in pan. Roast until fish is opaque throughout and potatoes are tender, 8 to 10 minutes. Delicious with a mixed green salad.

4 Serving/s

Nutritional Information
Per serving: 328 calories, 31 grams carbohydrate, 60 milligrams cholesterol, 10 grams fat, 29 grams protein, 421 milligrams sodium.

Friday, October 30, 2009

Oxtail Kare-kare

Oxtail Kare-kare


  • 1 oxtail (3-5 lbs.)
  • 5 tbsps, oil
  • 5 cloves garlic, crushed
  • 1 medium sized onion, sliced
  • water from 1/4 cup achuete, soaked
  • 1 banana heart, sliced crosswise
  • 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
  • 4 eggplants, cut into 1/2 inch slices
  • 1/3 cup rice, toasted brown in a pan and ground to a powder
  • 1/2 cup peanut butter
  • salt and pepper to taste
  • MSG (optional)


Cut oxtail into 3 inch pieces. Boil once and discard water. Boil again until tender. Saute garlic and onion in oil. Add achuete water, sauteed garlic and onions to meat and bring to a boil. Add vegetables and enough water to make a sauce. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat. Season with salt, pepper and MSG. Ser

Monday, October 26, 2009

Gulab Sharbat Drink

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Drink (Nimbu Ka Raas)
2/3rd cup Pomegranate Drink
5 cup cold Water

  • Crush the rose petals with mortar and pestle and place them in a large bowl.
  • Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
  • Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
  • Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
  • Remove from the hot water and filter it again.
  • Cool it to room temperature.
  • Combine all the ingredients in a pitcher and stir well.
  • Serve in a glass half filled with crushed ice.

Friday, October 23, 2009

Punjabi Kadhi (Indian Dish)

1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain

1 tsp Red chili powder

1 tsp Chopped ginger

1/2 tsp Baking powder

Oil for deep frying Salt As per taste

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour

2 Dry red chili whole

1 tsp Turmeric powder

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil

Salt As per taste

Method to make this recipe:

Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice

Monday, October 19, 2009

Aloo Paratha Recipe (Aloo Ka Paratha)


Stuffing: 2 boiled Potatoes

1 small finely chopped Onion (optional)

Coriander leaves finely chopped Small piece of Ginger (very finely chopped or grated)

1 or 2 green Chilies (finely chopped)

Salt Red Chili powder and Garam masala as per taste


Method to make this recipe : aaloo paratha :

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Wednesday, October 14, 2009

Vegetable Lasagna Bites


  • 14 item 14 to 16 manicotti shells
  • 1 pound bag frozen vegetable medley
  • 1 item white onion, diced (about ¼ cup)
  • 1 tablespoon Italian seasoning
  • ¼ cup chopped basil leaves
  • 1 tablespoon ground black pepper
  • ½ item can condensed mushroom soup
  • 1 pound shredded mozzarella
  • 1 item quart cottage cheese, strained
  • 8 ounce can tomato sauce
  • 1 tablespoon red pepper flakes
  • 1 tablespoon vegetable oil
  • 3 cup all-purpose flour
  • 3 item eggs, beaten
  • 2 cup plain bread crumbs


Cook pasta for 6 minutes; drain and spread out on a sheet pan to cool. Heat vegetable medley according to package directions, then drain all water from them. In a large bowl, stir together vegetables, Italian seasoning, basil, pepper and ½ can mushroom soup. Fold the mozzarella and cottage cheese into the vegetable mixture. Stuff each manicotti shell with the vegetable mixture and then place the shells in the freezer for 5 minutes to firm up. While waiting, put tomato sauce in saucepan and stir in the red pepper flakes until warm, then set aside.

When ready to fry, slice shells into thirds and preheat oil to 350°F in another pan. Place the flour, eggs and bread crumbs in separate bowls. Dredge the shells in the flour, then eggs and then bread crumbs. Fry the bites until they are golden brown and crispy, 2 to 3 minutes on each side. Drain on paper towels and serve with the spicy tomato sauce.


12 Serving/s

Nutritional Information

Per serving (4 bites): 522 calories

Tuesday, October 6, 2009

The Capitol Sports Restaurant Mediterranean Salad


  • 1/4 cup feta cheese
  • 2 cup romaine lettuce
  • 1/4 cup lb Medium size shrimp (preferably deveined)
  • 1/4 cup Greek vinaigrette
  • 1/4 cup Greek Olives
  • 10 item pita chips


Pita Chip Preparation:

Deep fry at 375 for 2-3 minutes

Set aside

Shrimp Preparation:

Season shrimp with garlic powder

Sautee and cook in olive oil

Set aside

Salad Preparation:

Toss feta cheese, olives, vinaigrette, and lettuce in bowl

Remove salad mix from bowl and place on serving dish

Add shrimp

Garnish with 10 pita chips.

Serve immediately


2 Serving/s

Tuesday, September 29, 2009

Dark Chocolate Cupcakes

3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ¼ teaspoon coarse salt
¾ cup unsweetened Dutch-process cocoa powder
1 ½ cup granulated sugar
4 item large eggs, room temperature
1 tablespoon pure vanilla extract
¾ cup hot water
1 cup nonfat sour cream, room temperature


1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together, baking soda, baking powder and salt. Set aside. In another bowl whisk together cocoa powder and hot water, until smooth.

2. Melt butter in a saucepan over medium heat; add sugar stirring, until combined. Remove from heat, pour into mixing bowl. With an electric mixer on medium-low speed, beat until cooled about 7 minutes. Add eggs, one at a time, scraping down sides of bowl periodically. Add vanilla extract and cocoa mixture, beat until combined. Reduce speed; add flour mixture alternating with sour cream, ending with flour until just combined.

3. Divide batter evenly among lined cups filling three-quarters full. Bake approximately 20-25 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.

4. To finish, use a small offset spatula or small butter knife to create soft peaks with frosting.

Dark Chocolate Frosting:
Makes: 4 cups

½ cup unsweetened Dutch-process cocoa powder
½ cup boiling water
2 ¼ cups (4 ½ sticks) unsalted butter, room temperature
¾ cup confectioners’ sugar, sifted
¼ teaspoon salt
1 ½ pounds semi-sweet chocolate, melted and cooled

Chocolate Curls:
1 block bittersweet chocolate

Use a vegetable peeler, slice strips from a slightly warm block of chocolate (heat in microwave for 5-second intervals, do not overheat). To create curls, start from the top and move the peeler toward you directly over cupcakes.

Monday, September 21, 2009

Amaretto Pineapple Upside-Down Cupcakes

1½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1½ cup granulated sugar
3 item large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup pure almond extract
¾ cup milk
¼ cup amaretto


1. Preheat oven 350°F. Whisk together flour, baking powder, and salt. Set aside.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, scraping down sides of bowl periodically. Mix in extracts. Combine milk and amaretto, set aside. Reduce speed; add flour mixture alternating with milk-amaretto mixture, ending with flour until just combined.

Pineapple Glaze:

6 tablespoons (¾ stick) unsalted butter, room temperature

1 cup firmly packed light brown

½ cups canned pineapple slices packed in juice, drained

6 maraschino cherries, halved

1. Spray muffin pans with nonstick cooking spray and dust with flour, tapping out excess.

2. Melt butter in a saucepan over medium heat. Add brown sugar, stirring occasionally, until sugar bubbles. Divide butter-sugar mixture among cupcake wells to generously cover bottom.

3. Cut each pineapple slice in diagonal fours to create eight fan-shaped chunks. Place 4 or 5 of the chunks evenly over the butter-sugar mixture with the broader part of the fan along the edge of the well. Place half a cherry, rounded side up into the center, gently press down.4. Divide batter evenly over pineapple glaze filling two-thirds full. Bake, rotating pans h

alfway through until golden brown, and a toothpick inserted comes out clean, about 30 minutes. Transfer pans to rack or counter to cool completely before removing cupcakes.

5. To finish, run a small icing spatula or thin bladed knife around cupcakes and invert over a baking sheet to remove. Use a spoon to replace any topping stuck to bottom of pan. Serve immediately.

Thursday, September 17, 2009

Chef Shannah's Crab Balls

16 item can white crabmeat
8 item package cream cheese
½ cup chopped green onion
½ cup dehydrated red & green bell pepper
3 tablespoon butter
½ cup ½ & ½
3 tablespoon season all & garlic powder (mixed)
1 item can bread crumbs



Take quart size pot and melt butter.

Add green onion and dehydrated bell peppers to butter.

Sautee until almost golden brown.

Add 1/2 & 1/2 to mixture and bring to a boil.

Reduce heat.

Add cream cheese and work into mixture until dissolved and well blended.Add season all and garlic powder mixtureAdd crabmeat and work into all ingredients until blended well.

Cook for 15 minutes and then remove from burner.

Let cool for 30 minutes.

Add bread crumbs to a mixing bowl.

Scoop 2tbsp of crabmeat mixture at a time and roll into bread crumbs.

Place scoops on was paper.

Refrigerate for at least 24 hours or freeze mixture until ready to cook.

Deep Frying:

Let crab balls thaw for at least 2 - 3 hours before deep frying.


30 - 50 Balls or 10 Crab Patties

Monday, September 14, 2009

Apple Walnut Crumb Cupcakes

2 ½ cup all-purpose flour
½ teaspoon baking soda
1 ¼ teaspoon baking powder
¼ teaspoon coarse salt
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 item large eggs, room temperature
2 teaspoon pure vanilla extract
¼ teaspoon almond extract
1 ¼ cup sour cream
1 ½ cup fried diced apples peeled
1 ½ cup caramelized walnut halves
1 item Wilton vanilla crème drizzle icing

1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking soda, baking powder and salt. Set aside.

2. With an electric mixer on medium-high speed cream butter and sugar together until light and fluffy. Add eggs, one at a time, scraping down sides as needed. Beat in vanilla and almond extracts. Add flour mixture and sour cream, alternating, ending with flour until just combined. Finish by stirring with hand leaving a few streaks of flour.

3. Divide batter evenly among lined cups filling three-quarters full. Sprinkle the plain streusel topping over cupcakes, gently pressing it into batter. Using your fingers to maintain the crumbly effect, sprinkle the apple walnut streusel mixture for topping. Bake, rotating pans halfway through until golden brown, and a toothpick inserted comes out clean, about 22 minutes. Transfer pans to rack or counter to cool before removing cupcakes. To finish, drizzle Wilton vanilla crème icing.

Streusel Topping:

2 ¼ cups all-purpose flour

¾ cup packed dark-brown sugar

2 ¼ teaspoons ground cinnamon

¾ teaspoon coarse salt

¾ cups (1 ½ sticks) unsalted butter

Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using your fingertips or two table knives until combined, but still crumbly. Refrigerate for 30 minutes before using. Reserve half to combine with apples walnut mixture.

Fried Apples:

1 ½ cups diced apples peeled

¼ teaspoon nutmeg

¼ teaspoon cinnamon

½ cup granulated sugar

¼ teaspoon pure vanilla extract

2 tablespoons unsalted butter

Whisk together sugar, nutmeg, and cinnamon. Melt butter in a sauté pan adding vanilla extract, once hot add diced apples with sugar mixture. Let soften and caramelize. Set aside.

Caramelized Walnuts: (available ready-made)

(Optional ingredient if have allergies; apple crumb cupcake)

1 cup walnut halves

¼ cup granulated sugar

1 tablespoons honey

1 tablespoon water

1 teaspoon vegetable oil

Toast walnuts in a 350°F oven on baking sheet 10-15 minutes until fragrant and golden. Shake the pan during toasting to encourage even browning. Combine honey, water and oil in large saucepan bring to a boil add walnuts stir frequently until liquid is evaporated. Remove walnuts place in a small bowl toss with sugar. Place sugar coated walnuts on cookie sheet to dry. Combine walnuts with streusel and apples for topping. Refrigerate for 30 minutes before using.

The Green Machine

1 item Granny Smith apple, cored, chopped
1 item kiwi, peeled, chopped
1 item rib celery, strings removed, leaf for garnish
2 item sprigs arugula
1 cup apple juice

In blender container or food processor, combine all ingredients. Process until smooth. Serve right away.

2 Serving/s

Nutritional Information
Per serving: 115 calories, 0 grams fat, 0 milligrams cholesterol, 22 milligrams sodium, 29 grams carbohydrate, 1 gram protein

Tuesday, September 8, 2009

24 ounce can black beans, rinsed and drained
1 cup coarsely grated low-fat
1 item Monterey Jack cheese
1 item thinly sliced jalapeño pepper
8 item small tortillas (7-inch)
2 teaspoon olive oil
1 cup cubed avocado
1 tablespoon fresh lime juice
½ teaspoon salt (optional)

Mash half the black beans with potato masher until smooth, and mix with remaining whole beans. Spread equal parts beans, cheese and jalapeños on four tortillas. Stack a second tortilla on top of the filling. Heat 1 teaspoon of oil in a large nonstick sauté pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close. Cook 2 to 4 minutes on both sides. Repeat with the remaining two quesadillas. Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.

4 Serving/s
Nutritional Information
Per serving: 380 calories, 47 grams carbohydrate, 15 milligrams cholesterol, 16 grams fat, 17 grams protein, 807 milligrams sodium.

Wednesday, August 26, 2009

Light and Easy Clam Chowder

12 item fresh clams
2 tablespoon olive oil
½ cup sliced yellow onion
2½ cup cubed baking potato
¼ cup chopped celery
2 teaspoon chopped garlic
10¾ ounce can stewed tomatoes
1 cup fish stock (or 1 cup water)
1 cup dry white wine
1 pound red snapper fillets cut into 1-inch pieces
2 tablespoon fresh parsley, minced
¼ teaspoon cayenne pepper

To clean clams, soak for 20 minutes in fresh water, then remove them one by one to be scrubbed with a brush to get rid of any remaining sand or barnacles clinging to the shell. Heat oil in a heavy, large saucepan over medium-high heat. Add onion, potato, celery and garlic, and sauté until onion is tender or for about 5 minutes. Stir in stewed tomatoes, fish stock and white wine, then bring mixture to boil. Now add in clams, snapper, parsley and cayenne pepper. Simmer until clams are open or for about 3 minutes. Discard any unopened clams, and serve hot.
4 Serving/s
Nutritional Information
Per serving: 401 calories, 28 grams carbohydrate, 69 milligrams cholesterol, 10 grams fat, 39 grams protein, 364 milligrams sodium.

Sunday, August 23, 2009

Salsa Turkey Grill

Prep Time:
5 min
Total Time:
11 min
1 serving

What You Need!
2 slices whole grain bread
1 KRAFT Fat Free Singles
6 slices OSCAR MAYER Deli Fresh Shaved Mesquite Smoked Turkey Breast
1 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 tsp. soft reduced-calorie margarine

Make It!
FILL bread slices with Singles, turkey and salsa.
SPREAD outside of sandwich with margarine.
COOK in nonstick skillet on medium heat 2 to 3 min. on each side or until golden brown on both sides.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Easy Salsa Turkey Grill for a Crowd
Prepare 1 sandwich for each person as directed. Place in single layer on baking sheet. Bake in 400°F-oven 6 min. on each side or until golden brown on both sides.

Thursday, August 20, 2009

Veggie-Packed Pita Pockets

Prep Time:
10 min
Total Time:
10 min
2 servings

What You Need!
2 carrots, shredded
2 Tbsp. sliced black olives
2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade
2 whole wheat pita breads (8-1/2 inch), cut in half
2 Tbsp. PHILADELPHIA Neufchatel Cheese, softened
2 lettuce leaves, torn in half
1 red pepper, cut into 8 rings

Make It!
COMBINE carrots, olives and dressing.
SPREAD insides of pitas with Neufchatel.
FILL with lettuce, peppers and carrot mixture.

Kraft Kitchens Tips
Veggie Chicken Pita Pocket
Add 1/2 cup shredded cooked chicken to each filled pita pocket.
Make Ahead
Sandwiches can be made ahead of time. Wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.

Monday, August 17, 2009

Berry Slushes

Prep Time:
10 min
Total Time:
10 min
4 servings, 3/4 cup each

What You Need!
COUNTRY TIME Lemonade Flavor Drink Mix (dry)
1/2 cup water
3 cups ice cubes
1 cup fresh or frozen strawberries

Make It!

MEASURE drink mix into cap to 1-qt. line (1/2 cup). Empty into blender container.
ADD remaining ingredients; cover. Blend on high speed 10 sec. Turn off blender. Stir with spoon; cover. Blend an additional 5 sec. or until smooth, using pulsing action.
SERVE immediately. Store leftover slush in freezer.

Kraft Kitchens Tips
Substitute blueberries or sliced peeled peaches for the strawberries.

Tuesday, August 4, 2009

OREO & Fudge Ice Cream Cake

Prep Time:
10 min
Total Time:
4 hr 10 min
12 servings

What You Need!
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Make It!
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture.
Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.

Kraft Kitchens Tips
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

Special Extra
Prepare using Neapolitan ice cream sandwiches.

Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert to serve at your next party.

Wednesday, July 15, 2009

Watermelon with Arugula and Mint Vinaigrette

1 pound Watermelon
¼ cup Red wine vinegar
1 tablespoon Honey
1 tablespoon Lemon juice (fresh)
2 cup Fresh Mint, chopped
½ cup Extra-virgin olive oil
1 item sweet/yellow onion, julienne
4 ounce Feta cheese, crumbled
1 item Bundle Arugula
½ cup Of pine nuts, toasted
1 item Salt and pepper to taste

Vinaigrette Directions
To prepare the vinaigrette, combine vinegar, honey, lemon juice, salt and pepper and whisk together. In a thin stream, whisking constantly add the oil until incorporated. Add the chopped mint, taste and adjust seasoning. Set aside

Salad Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a large bowl, combine the melon, onion, feta, pine nut and arugula. Pour the dressing over the salad mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual plates and garnish with mint leaves. Eat and enjoy.

6 Serving/s

Bubbly Pear Cocktail

1 item Frozen pear slice
1 item Eau de vie (flavored brandy) or pear nectar
4 to 5 ounce champagne or ginger ale

Place pear slice in flute or tall glass. Add 1 ouncebrandy or nectar. Fill with champagne or ginger ale.
Garnish with champagne grapes, if desired.

0 Serving/s

Shrimp Salad In Cucumber Cups

2 item English (long) cucumbers
1 pound cooked small shrimp
1/2 cup minced celery
1/4 cup minced red onion
2 tablespoon snipped chives
1/2 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Partially peel cucumbers lengthwise, creating stripes; cut into 3/4-inch-thick slices (about 26 pieces). Using a spoon, scoop out a little of each slice; do not pierce bottom. Place on baking sheet lined with paper towels; cover with plastic wrap and chill until filling and serving (up to several hours).
In bowl, mix shrimp and remaining ingredients. Fill each cucumber cup with shrimp salad.If desired, garnish with sprinkle of paprika and pieces of chive.

26 Serving/s

Nutritional Information

Per appetizer: 31 calories, 1 gram carbohydrate, 27 milligrams cholesterol, 2 grams fat, 3 grams protein, 61 milligrams sodium
Essence magazine

Saturday, July 11, 2009

Mango Passion Punch

Dedicated to Bombchell
No cornmeal is involved, lol!

1/2 item gallon mango nectar
1 item quart passion fruit juice
1 item quart pineapple juice

In large pitcher or punch bowl, combine all ingredients. Add ice. Garnish with fresh fruit. Add rum or vodka to make cocktails.

12 Serving/s
Try with a lil coconut rum for all of you who like it with a kick. If you don't drink like me, then add mineral water for that wonderful bubbly!

Big Easy Beans and Yellow Rice

1 cup uncooked long-grain rice
1 teaspoon ground turmeric
½ pound low-fat smoked sausage or ¼ pound andouille sausage
1 item medium-size onion, chopped
1 item green bell pepper, seeded, chopped
1 item rib celery, sliced thin or chopped
8 ounce can no-salt-added chopped tomatoes
2 item 16-ounce cans beans of choice
½ cup no- or low-fat chicken or vegetable broth
2 item sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoon hot-pepper sauce, or to taste
¼ teaspoon ground black pepper

Cook rice according to package directions, but add turmeric to water. Meanwhile, slice sausage and place in large nonstick saucepan over medium-high heat. Cook, turning occasionally, to render fat and brown. Remove sausage and set aside. Pour off all but 1 tablespoon fat from saucepan, and add onion, bell pepper and celery. Cook until soft, about 8 minutes. Stir in tomatoes, beans, cooked sausage, broth, thyme, hot-pepper sauce and black pepper. Bring to simmer over medium heat, stirring until beans are hot. To serve, spoon over warm rice.

4 Serving/s

Nutritional Information
Per serving: 479 calories, 80 grams carbohydrate, 32 milligrams cholesterol, 8 grams fat, 24 grams protein, 609 milligrams sodium

Orzo Pasta With Shrimp And Feta

1/2 cup chopped yellow onion
1 tablespoon minced garlic
½ cup dried oregano
1/4 teaspoon red pepper flakes
2 tablespoon olive oil
28 ounce can crushed tomatoes
½ teaspoon salt (optional)
1½ pound peeled and deveined large shrimp
12 pound orzo pasta
1 cup feta cheese

Heat oven to 425°F. In a 4-quart sauce pot over medium heat, cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil. Stir until onion is softened, about 3 minutes. Add wine, and boil until reduced by half, about 3 minutes. Stir in tomatoes and salt; reduce heat; and simmer briskly until slightly thickened, about 5 minutes. Add shrimp, stirring occasionally, until they are just cooked through, about 3 minutes. Set aside. Cook orzo according to package directions. Reserve ½ cup cooking water, and drain the rest. Return orzo to pot, toss with 1 tablespoon oil, and stir in sauce with shrimp and reserved cooking water. Spoon half of pasta into an oiled 13-by-9-inch glass baking dish; sprinkle with ½ cup of feta cheese. Top with remaining pasta and feta, and bake uncovered until cheese is slightly melted and pasta is heated through, about 10 minutes.


6 Serving/s
Nutritional InformationPer serving: 461 calories, 55 grams carbohydrate, 190 milligrams cholesterol, 12 grams fat, 31 grams protein, 651 milligrams sodium.

Big Daddy Parfait

2 teaspoon orange zest
2 tablespoon sugar
1/4 cup dried coconut flakes
16 ounce box granola cereal (recommended: Kashi)
24 ounce ounces vanilla yogurt, drained
3 item bananas, sliced
1 1/2 item pints strawberries, stemmed and quartered
1 1/2 item pints blackberries
1 item pint blueberries
1/2 cup pineapple, diced
8 ounce container whipped cream (recommended: Cool Whip)

In a small bowl, mix orange zest, sugar and coconut. Set aside.

In large 2-quart dish or big martini glass start assembling parfait by layering granola, yogurt and then fruit, bananas, strawberries, blackberries and blueberries. Repeat until all is layered. Sprinkle coconut mix over fruit.

In a large bowl, fold pineapple into whipped cream and put a scoop on top of each serving. Garnish with mint.

Friday, June 26, 2009

Vegetable Quiche Cups To Go

1 Package (10 ounces) frozen chopped spinach
3/4 cup liquid egg substitute
3/4 cup shredded reduced-fat cheese
1/4 cup diced green bell pepers
1/4 cup diced onions
3 drops hot-pepper sauce (optional)
Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.

Line a 12-cup muffin an with foil baking cups. Spray the cups with cooking spray.

Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes, until a knife inserted in the center come out clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.

Nutrition at a glance

Per serving: 77 calories, 9g protein, 3g carbohydrates, 3g fat, 2 g saturated fats, 160mg sodium, 10mg cholesterol, 2g fiber

Wednesday, June 17, 2009


1 cup white cornmeal
1 cup warm water
1/2 teaspoon salt
3 tablespoon olive oil

In mixing bowl, combine cornmeal, water and salt. Roll mixture into 8 small balls; flatten to 2-inch disks. In large skillet, heat oil over medium heat. Panfry corn cakes until cooked through and browned, about 2 minutes per side. Drain on paper towels.


4 Serving/s

Nutritional Information
Per serving, arepitas and guasacaca: 316 calories, 19 grams fat, 0 cholesterol, 301 milligrams sodium, 35 grams carbohydrate, 5 grams protein

Fish Tacos

1/4 cup low-fat mayonnaise
2 tablespoon cider vinegar or lime juice
1/2 teaspoon sugar
8 ounce cabbage coleslaw mix
2 tablespoon chopped cilantro or parsley
1 pound firm white fish, such as tilapia, cod, catfish
1 teaspoon salt (optional)
1/2 teaspoon ground pepper
1/4 cup milk
1/2 cup panko or other bread crumbs
1/4 cup canola or other cooking oil
8 item corn or flour tortillas

To make coleslaw, in large bowl, whisk together mayo, vinegar and sugar. Stir in slaw mix and cilantro; toss to coat. Chill until time to serve. Meanwhile, cut fish into 1-by-2-inch strips or chunks; season with salt and pepper. Pour milk into a shallow dish. Spread bread crumbs on a plate or waxed paper. Dip fish in milk, then dredge in crumbs; gently shake off excess. In sautépan, heat oil. Fry half the fish on both sides until golden, about 6 minutes total. Transfer to a baking sheet; keep warm in 200°F oven. Repeat with remaining fish. Cook tortillas according to package directions. Assemble tacos with slaw and fish. Add garnishes.
Optional garnishes: lime wedges, cilantro sprigs.

4 Serving/s

Nutritional Information
Per serving: 383 calories, 35 grams carbohydrate, 63 milligrams cholesterol, 16 grams fat, 27 grams protein, 208 milligrams sodium

Friday, June 12, 2009

Chocolate Velvet Mousse

1 item large egg
1⁄3 cup nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 tablespoon cornstarch
1⁄8 teaspoon salt (optional)
2 cup 1 percent milk
1 ounce semisweet (not unsweetened) chocolate, chopped
1 teaspoon instant coffee or espresso powder
2 teaspoon pure vanilla extract

In heavy-bottomed saucepan, whisk egg, condensed milk, cocoa, cornstarch and salt until smooth. Gradually whisk in milk. Bring to boil over medium low heat, whisking constantly until thickened, about 7 to 9 minutes.Remove from heat; add chocolate, espresso or coffee and vanilla, whisking until chocolate melts.Transfer to a serving bowl or 6 dessert dishes. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until ready to serve.Garnish with low-fat whipped topping and chocolate shavings or curls.

6 Serving/s

Nutritional Information
Per serving (without toppings): 144 calories, 22 grams carbohydrate, 40 milligrams cholesterol, 4 grams fat, 6 grams protein, 67 milligrams so

Sunday, June 7, 2009

Beijing Chicken

2 item chicken breasts cut into 1-inch cubes
½ cup sweet bean paste (found in the asian section of your supermarket)
1 tablespoon water
1/2 cup flour
1/4 cup Soybean oil for frying
1 item bunch of Walnuts for garnish

Dredge chicken in flour, shake excess. Deep-fry chicken in soybean oil at a temperature of 375 degrees until golden brown. Drain and set aside. Heat sweet bean paste in pan or wok with water until hot. Toss Chicken in wok until coated and serve.
Fine dining and Chinese make an excellent pair at Philippe in New York City.

2 Serving/s

Thursday, June 4, 2009

Breakfast Trifle Grits

2 cup water
1/2 cup quick cooking grits
1 tablespoon sugar
3 tablespoon butter
1/4 teaspoon Salt and freshly ground black pepper
4 item eggs
2 item breakfast sausage patties
1/4 cup Cheddar, shredded for topping
1 item small tomato, chopped

Bring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar, butter, and salt and pepper to taste. Reduce the heat and simmer until cooked.
Hard Boiled Eggs:
Add 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop.
Sausage Patty:
Place sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.
Assemble Mini Breakfast Trifles:
Spoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.

Sour cream, if desired
Chopped chives, optional for garnish

Tuesday, June 2, 2009

Salade Nicoise

1/2 pound small red-skin potatoes, cut into ¼-inch slices
1 teaspoon salt (optional)
1/2 pound green beans, trimmed and cut into 2-inch pieces
11 ounce container mixed baby greens
1/3 cup low-fat, low-sodium bottled vinaigrette-style dressing
2 item plum tomatoes, cut into wedges
1 item small green bell pepper, sliced
2 item hard-boiled eggs, sliced into wedges
12 ounce high-quality tuna fish, drained, broken into chunks
2 tablespoon capers
1/4 cup pitted black (ripe) olives
1/4 teaspoon freshly ground black pepper

In large saucepan, cook potatoes in salted water until tender, about 6 minutes. Using a slotted spoon, remove potatoes; set them aside. Return water to boil; add beans; cook until tender, about 4 minutes, then drain. In large bowl, toss lettuce with 2 tablespoons vinaigrette. Place lettuce on individual serving plates or platter. Arrange potatoes, green beans, tomatoes, green pepper, hard-boiled eggs and tuna on top. Drizzle with remaining dressing. Sprinkle with capers, olives and black pepper.

2 Serving/s

Nutritional Information
Per serving: 404 calories, 10 grams fat, 237 milligrams cholesterol, 871 milligrams sodium, 45 grams carbohydrate, 36 grams protein

Monday, June 1, 2009

Beef and Vegetable Empanadas

2 item medium-size potatoes, peeled, diced
1/2 pound pound lean ground beef
1/4 cup minced onion
2 teaspoon minced garlic
1 teaspoon dried thyme leaves
1/2 teaspoon salt (optional)
1/2 teaspoon cayenne pepper and/or curry powder
1/2 cup low-fat, reduced-sodium beef broth
1 cup frozen green peas, thawed
15 ounce package refrigerated pie crusts (2 crusts)

In small saucepan, put potatoes in enough water to cover. Cook until tender, about 5 to 8 minutes. Meanwhile, in nonstick skillet, combine ground beef, onion, garlic, thyme, salt and pepper. Cook over medium heat, until meat begins to brown, about 5 minutes. Stir in broth, well-drained potatoes and peas. Cook until most of liquid has evaporated. Heat oven to 350°F. Meanwhile, roll dough out to 10-inch circle. Cut out four 5-inch circles. Place an equal amount of meat filling into center of each circle. Brush cold water around edge of each circle; fold in half to make half-moon–shaped packets. Press edges with tines of fork to seal mixture inside. Place on nonstick baking sheet. Repeat with remaining dough and filling. Bake until pastry is golden brown, about 20 minutes.

8 Serving/s

Nutritional Information
Per empanada: 251 calories, 27 grams carbohydrate, 15 milligrams cholesterol, 12 grams fat, 9 grams protein, 248 milligrams sodium.

Thursday, May 28, 2009

Vettes Famous Apple Cobbler

4 item Granny Smith apples, peeled, cored, sliced
4 item Gala apples, peeled, cored, sliced
1 1/2 cup cups granulated sugar
1/4 cup light brown sugar
1/4 cup butter
3 teaspoon ground cinnamon
4 cup all-purpose flour
4 teaspoon baking powder
1/2 teaspoon salt
1 cup solid vegetable shortening
1 cup buttermilk

Heat oven to 350°F. Place apple slices in skillet over medium heat. Add sugars, butter, cinnamon and 1/3 cup water. Cook down about 10 minutes until sauce forms but not until apples get soft; set aside.To make dough: In large bowl, using large fork, mix flour, baking powder and salt. Cut in shortening until mixture becomes crumbly. Stir in just enough buttermilk to pull dry ingredients together to form a loose ball. Divide dough into 3 equal pieces. Sprinkle small amount of flour on flat work surface. Roll one piece of dough; with tip of small knife, cut into quarter-size rounds. Fold each round in half and place on cookie sheet. Bake until golden brown; set aside.
Roll out piece of dough into 10-by-14-inch rectangle. Ease dough into 9-by-13-inch baking dish. Pour apple mixture into baking dish. Work folded rounds of baked dough into fruit. Roll out remaining dough and cut into ½-to-1-inch-wide strips. Arrange strips in lattice pattern (crisscrossed like a basket) across apples. If desired, cut out leaf designs from dough scraps and garnish top. Bake until crust is golden brown and flaky, about 30 minutes.

12 Serving/s

Nutritional Information
Per each of 12 servings: 505 calories, 22 grams fat, 11 milligrams cholesterol, 285 milligrams sodium, 75 grams carbohydrate, 5 grams protein.

Wednesday, May 27, 2009

Creamy Curry Soup

2 tablespoon peanut oil
2 tablespoon curry paste
2 item garlic cloves, chopped
1 item white onion, chopped
1 item head of cauliflower, cut into pieces
4 cup chicken stock or broth
2 cup coconut milk
1 cup heavy cream
3 to 4 tablespoon lime juice
1 teaspoon salt
1 item pepper to taste

In large pot, heat oil over medium heat. Add curry paste, garlic, onion and cauliflower; saute 3 minutes. Stir in chicken stock; simmer 20 minutes. Add coconut milk and cream; simmer 15 additional minutes. Transfer soup to blender (in batches as needed) and process until smooth. Season with lime juice, salt and pepper. Garnish with coarsely ground pepper.

16 Serving/s

Nutritional Information
Per serving: 183 calories, 16 grams fat, 21 milligrams cholesterol, 93 milligrams sodium, 7 grams carbohydrate, 7 grams protein.

Monday, May 25, 2009

Baked Cheese and Shrimp Grits

4 cup water
1 teaspoon salt (optional)
1 cup uncooked quick grits
1 cup shredded Cheddar cheese
1/4 cup butter or margarine, softened
1/2 cup chopped green onion
1/2 pound small frozen shrimp, thawed
3 item eggs, slightly beaten
1/2 cup milk
1/2 teaspoon cayenne pepper

Heat oven to 350F. Grease 11/2-quart baking dish or six 7-to-8-ounce ramekins. In large saucepan, bring water and salt to boil. Slowly stir in grits. Cover and reduce heat; cook 5 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup cheese, butter, 1/4 cup green onion and the shrimp. Add eggs, milk and pepper; blend well. Pour mixture into prepared dish. Sprinkle with remaining cheese and onion. Bake until top is golden brown, 45 to 60 minutes for baking dish and 30 minutes for individual ramekins.

6 Serving/s

* Helpful Hint
If preparing fewer than six servings, freeze remaining uncooked portion in well-sealed container. Variations: Substitute 1 cup cooked, diced ham or cooked vegetables for shrimp.

Nutritional Information
Per serving: 336 calories, 18 grams fat, 205 milligrams cholesterol, 222 milli-grams sodium, 24 grams carbohydrate, 19 grams protein.

Saturday, May 23, 2009

Melon Granitas

1 cup water
1/2 to 1 cup sugar, according to taste
4 cup peeled, seeded ripe melon, cut into large chunks
1 tablespoon lemon juice

In small saucepan, heat water and sugar until sugar dissolves; let cool. In food processor, combine melon, lemon juice and sugar syrup. Puree until smooth. Pour mixture into baking pan. Freeze 1 to 2 hours, stirring every half hour until frozen solid. Break into chunks; return to food processor. Process mixture until smooth. Return to baking pan and freeze 20 to 30 minutes. To serve: Scrape and spoon into chilled parfait glasses or bowls.

12 Serving/s

* Helpful Hint
For layered parfaits, divide recipe in half or thirds and use different melons.
Nutritional InformationPer serving: 64 calories, 1 gram fat, 0 cholesterol, 1 milligram sodium, 16 grams carbohydrate, 1 gram protein.

Thursday, May 21, 2009

Panfried Catfish Wih Stewed Okra

1/2 cup chopped onion
14 ounce petite diced tomatoes with herbs
1/8 teaspoon ground black pepper
1/2 pound fresh small okra, tips trimmed or 10-ounce package frozen whole baby okra
1 item Peanut or vegetable oil (for frying)
1/4 cup cornmeal and flour
1/2 teaspoon each salt (optional) and ground black pepper
1 pound 1 pound catfish fillets

In saucepan, combine onion, tomatoes, pepper and about ¼cup water; simmer about 3 minutes. Add okra; cook until tender, about 5 minutes. In large skillet, heat oil. In plate or shallow bowl, combine cornmeal, flour, salt and pepper. Dredge catfish in mixture. Panfry until golden brown on both sides and cooked through, about 8 minutes total.

4 Serving/s

* Helpful Hint
Jonell's Kitchen Okra: Don't hate; appreciate Just a mention of the word okra brings a response—either adoration or dislike. I'm in the first category. But I, too, had to get over the rough, fuzzy skin and gelatinous (nice word for slimy) texture. The secret to okra's beauty is in its selection and cooking. Pick firm, smallish pods (three inches or less); they will be younger and more tender. Look for bright color and no dark brown spots or streaks. Do not wash okra until it's time to cook it. Dry the pods well; trim the caps, without cutting into the pods. Steam, sauté or boil them until tender, only about 5 minutes, but longer if preferred. As for the ropiness, you may come to actually enjoy it as part of okra's wonderfully unique taste and character.

Nutritional Information
Per serving: 336 calories, 18 grams fat, 53 milligrams cholesterol, 297 milligrams sodium, 21 grams carbohydrate, 21 grams protein.

Tuesday, May 19, 2009

Bears at the Beach

Prep Time:
30 min
Total Time:
1 hr 20 min
24 servings

What You Need!
1 pkg. (2-layer size) white cake mix
2-1/4 cups thawed COOL WHIP Whipped Topping, divided
6 drops blue food coloring
1/2 cup HONEY MAID Graham Cracker Crumbs
48 TEDDY GRAHAMS Graham Snacks
24 JET-PUFFED FUNMALLOWS Miniature Marshmallows

Make It!

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.

REMOVE 1-1/4 cups COOL WHIP; set aside. Tint remaining COOL WHIP with food coloring. Spread top of each cupcake with some of each color COOL WHIP to resemble the ocean and its beach. Sprinkle 1 tsp. graham crumbs over white COOL WHIP on each cupcake for sand.

INSERT 1 small cocktail umbrella into beach area on each cupcake for the beach umbrella. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated

Kraft Kitchens Tips

Spoon each color of COOL WHIP into separate resealable plastic bag; cut small corner off bottom of each bag. Use to squeeze COOL WHIP from bag to frost cupcakes.

Special Extra

Flatten additional marshmallows with rolling pin to resemble beach towels. Or, cut wide, soft candy ribbon into pieces to resemble towels

Saturday, May 16, 2009

Biscuit-Crusted Sausage-Egg Pie

Everyday with Rachael Ray
May 2009
Serves 4; Prep 30 minutes; Bake 25 minutes

1 ½ teaspoons extra-virgin olive oil
½ pound bulk pork breakfast sausage
1 ½ tablespoon chopped fresh oregano
4 pieces refrigerated biscuit dough, such as Pillsbury
1 red onion, thinly sliced
2 ounces crumbled feta cheese
¼ cup kalamata olives, sliced
2 large eggs, plus 2 large egg yolks
½ cup milk
Salt and pepper


1. Preheat the oven to 375*. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add the sausage and oregano and cook, breaking up the sausage until just browned, about 5 minutes. Drain and let cool.

2. Grease a 9-inch pie pan with the remaining ½ teaspoon olive oil. Place 1 piece biscuit dough into a large resealable plastic bag and, using a rolling pin, roll into a 1/8-inch-thick disk. Remove the dough from the bag and transfer to the prepared pie pan. Repeat with the remaining dough pieces, pinching the pieces together in the pan to form a crust.

3. In a large bowl, combine the cooked sausage, onion, feta and olives; spread evenly over the crust. In a medium bowl, beat the eggs, egg yolks, milk and 1/8 teaspoon each salt and pepper. Pour the egg mixture over the sausage mixture and bake until set, about 25 minutes. Let cook for 10 minutes before serving.

Saturday, May 9, 2009

Easy Brownie Shortcake Dessert

Prep Time:
10 min
Total Time:
1 hr 55 min
16 servings

What You Need

1 pkg. (19.5 oz.) brownie mix
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 cup thawed COOL WHIP Whipped Topping
1 Tbsp. powdered sugar
1 tsp. vanilla
3 cups cut-up mixed strawberries and peeled kiwi

Make It

PREHEAT oven to 350°F. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round cake pan.
BAKE 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.
MIX remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit. Store in refrigerator.

Kraft Kitchens Tips:

Prepare brownie batter with sour cream as directed. Spoon into greased and floured 13x9-inch baking pan. Bake at 350°F for 30 min.; cool completely. Cut into 16 pieces. Serve topped with the sour cream mixture and fruit.

Jazz It Up
Prepare as directed, using your favorite seasonal fresh fruit.

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Wednesday, May 6, 2009

Make-Ahead Mexican Salad

Prep Time:
15 min

Total Time:
3 hr 15 min

10 servings

What You Need!

1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, drained, rinsed
4 medium tomatoes, chopped
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese
2 green onions, sliced
2 cups broken baked tortilla chips

Make It!

LAYER lettuce, beans and tomatoes in 4-1/2-qt. serving bowl.

MIX salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours.

SPRINKLE with chips just before serving; toss lightly.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Special Extra
For a special presentation, serve this salad in a clear glass bowl