Raspberry Lemonade Cake

Ingredients:

1 cup very hot water

1 box (4-serving size) raspberry-flavored gelatin

1 box Betty Crocker® SuperMoist® white cake mix

1/2 cup frozen (thawed) lemonade concentrate

1/4 cup water

1/3 cup vegetable oil

4 egg whites

1 container Betty Crocker® Whipped vanilla frosting

1 cup frozen (thawed) whipped topping

1 1/2 cups fresh raspberries, if desired

Lemon peel strips, if desired 

 

Directions:

 

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
• In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
• Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
• In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

 

Fresh Vegetable Soup with Lime

Ingredients

Extra virgin olive oil
1 red onion, diced
4-6 cloves chopped fresh garlic
2 medium zucchini squash, trimmed, sliced into coins, and quartered
2 medium carrots, chopped
1 heaping cup thinly shredded cabbage -- or coleslaw mix
2 14-oz cans  roasted tomatoes  with juice
1/2 cup chopped roasted green chilies -- mild or hot, to taste
2-3 cups light broth, as needed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or cilantro
Sea salt and fresh ground pepper, to taste
Hot red chili pepper flakes, to taste
A dab of  agave nectar , to taste (this cuts the acid of the tomatoes)
Juice of 1 fresh lime
Lime slices for garnish

Instructions

Drizzle a tablespoon or two of olive oil in the bottom of a Crock Pot or slow cooker and toss in the chopped garlic, red onion, and fresh vegetables. Add the diced tomatoes and roasted green chilies. Stir to mix.

Pour in enough broth to cover the veggies by an inch of liquid.

Season the soup with gluten-free Worcestershire sauce, fresh herbs, sea salt, and pepper. Cover and cook according to your manufacturer's instructions for vegetable soup.

Taste test for flavor adjustments and add a drizzle of agave and the juice of a fresh lime; taste, stir, and warm through.

Total Servings: 4

Nutritional Information Per Serving

Calories: 185
Carbohydrates: 24.4g
Cholesterol: 0mg
Fat: 110.g
Saturated Fat: 0g
Fiber: 3.9g
Sodium: 342mg
Protein: 3.3g

Classic Macaroni and Cheese

Serves 6 to 8

It's crucial to cook the pasta until it's tender-that is, just past the al dente stage. Whole, low-fat, and skim milk all work well in this recipe. The recipe may be halved and baked in an 8-inch square broiler-safe baking pan. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
8 tablespoons unsalted butter, 3 tablespoons cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tablespoons all-purpose flour
1½ teaspoons dry mustard
¼ teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)

1. Pulse bread and chilled butter in food processor to coarse crumbs, about 10 pulses; set aside.

2. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender; drain pasta.

3. Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt, and cayenne, if using, and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add pasta to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Cool casserole for 5 minutes before serving.

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Ingredients

• 1 ahi tuna steak, 6 ounces
• 2 teaspoons five-spice powder, available on spice aisle
• 1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
• Cooking spray or vegetable oil, for brushing the grill pan
• 5 ounces, half a sack, mixed prewashed baby salad greens
• 2 radishes, sliced
• 1/4 European cucumber, thinly sliced
• 1/2 teaspoon wasabi paste
• 1 tablespoon rice vinegar or rice vinegar
• 1 tablespoon soy sauce
• 3 tablespoons -virgin olive oil
• Salt and freshly ground black pepper

Directions

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. 

Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Meatballs Stroganoff

ingredients

• 1 12- to 16-ounce package frozen cooked meatballs
• 1 cup lower-sodium beef broth
• 1 4-ounce can (drained weight) sliced mushrooms, drained
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• 4 cups hot cooked wide egg noodles
• Snipped fresh parsley (optional)

directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Flank Steak with Spanish Rice

ingredients

• 1 14-1/2-ounce can Mexican-style stewed tomatoes
• 1-3/4 cups water
• Several dashes bottled hot pepper sauce
• 1-1/4 cups long grain rice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• Dash ground cinnamon
• 1 to 1-1/4 pounds beef flank steak
• Snipped fresh cilantro or parsley (optional)

directions

1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.
3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.

Homemade Apple Butter

Here is a recipe I want to try:

Ingredients

• apples -enough to fill your crock pot very full.
• 1 -2 cups sugar (to taste)
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Procedure

Peel, core and slice your apples. This is where the apple, peeler, corer, slicer comes in handy. It will cut your time in half.

If you are planning on canning apple butter, apple sauce or just plain apples. It really is handy. If you use one, see instructions that came with it.

If you do not have one of these, just prepare your apples the old-fashioned way, with a knife. If you do this with a knife, chop your apples up small.

Put your apples into your crock pot. Fill it up to the brim. The apples will settle quite a bit as they cook and soften.

In a bowl mix sugar, cinnamon, cloves and salt. Pour this mixture over the apples.
Cover and cook approximately 10 hours. Stir occasionally.

As the apples cook you will be able to go from stirring with a spoon to a whisk. They will whisk up nice and smooth.

The color will get darker and darker as the apple butter thickens as well. I love to let them cook good and long. It makes the apple butter so yummy.

Tip: Start these in the evening. Cook on high for an hour just before going to bed. Turn down to low and give them a good stir. In the morning whisk them up.

Let the apple butter cook down to your desired consistency. It will end up with a nice scrumptious browned color. You can leave the lid off for the last hour or two to get a thicker consistency. Fill your jars leaving a 1/4 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.

Read more: http://www.simplycanning.com/canning-apple-butter.html#ixzz1isVDSWNn