lundi 6 octobre 2014

Fresh Strawberry Cake

  • Ingredients

  • (10-ounce) package frozen reduced-calorie strawberries in syrup, thawed
  • (18.25-ounce) package white cake mix (such as Duncan Hines)
  • (3-ounce) package strawberry gelatin
  • 1 1/4 cups water
  • 1/4 cup vegetable oil 
  • large egg whites 
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Cooking spray 
  • (8-ounce) container frozen fat-free whipped topping, thawed 
  • quart fresh strawberries, sliced 
  • 2 tablespoons sliced natural almonds, toasted

Preparation

  1. Preheat oven to 350°.
  2. Drain thawed strawberries well; discard juice. Pulse in a food processor until pureed; set aside.
  3. Combine cake mix and next 4 ingredients in a large bowl; beat with a mixer at low speed 30 seconds. Add pureed strawberries; beat at medium speed 2 minutes. Stir in vanilla and almond extracts; pour into a 13 x 9-inch baking pan coated with cooking spray.
  4. Bake at 350° for 28 minutes, or until cake springs back when lightly touched in center. Cool completely in pan on a wire rack.
  5. Spread whipped topping over top of cake. Arrange sliced strawberries on whipped topping, overlapping slightly. Sprinkle almonds over cake.

samedi 4 octobre 2014

Birthday Cake

  • Ingredients

  • Baking spray with flour
  • 2 teaspoons cake flour
  • 9 ounces cake flour (about 2 1/4 cups)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar 
  • large eggs 
  • 1 cup 1% low-fat buttermilk
  • 2 teaspoons vanilla extract
  • 1/4 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 3/4 cup 1% low-fat milk 
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Candy sprinkles (optional)

Preparation

  1. 1. Preheat oven to 350°. To prepare cake, coat 2 (9-inch) round cake pans with baking spray. Line bottoms of pans with wax paper or parchment paper; coat paper with baking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 1/4 cups) into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); stir well.
  2. 2. Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Beat in 2 teaspoons vanilla. Pour batter into prepared pans.
  3. 3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
  4. 4. To prepare frosting, melt 1/4 cup butter and chopped chocolate in a small heavy saucepan over low heat. Add low-fat milk, stirring with a whisk until smooth. Stir in 1 teaspoon vanilla. Remove from heat; transfer to a large mixing bowl, and cover surface of chocolate mixture with plastic wrap. Refrigerate until cooled completely and slightly thick, about 30 minutes.
  5. 5. Gradually add powdered sugar, beating with a mixer at medium speed until smooth and glossy. Place 1 cake layer on a plate; spread with 3/4 cup frosting. Top with remaining cake layer. Apply a thin layer of frosting to entire cake. Allow frosting to set in the refrigerator about 30 minutes. Spread remaining frosting over top and sides of cake. Sprinkle edge with candy sprinkles, if desired. Let cake stand until frosting is set.

vendredi 26 septembre 2014

Bacon and Butternut Pasta

  • Ingredients

  • 5 cups (1/2-inch) cubed peeled butternut squash
  • 1 tablespoon olive oil
  • Cooking spray
  • 12 ounces uncooked ziti (short tube-shaped pasta), campanile, or other short pasta
  • 4 cups chopped kale 
  • bacon slices 
  • 2 cups vertically sliced onion 
  • 1 teaspoon salt, divided
  • garlic cloves, minced
  • 2 cups fat-free, lower-sodium chicken broth, divided 
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon crushed red pepper
  • 1 cup crème fraîche
  • 1/3 cup (about 1 1/2 ounces) shredded Gruyère cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until squash is tender.
  3. 3. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Add kale to pan during last 2 minutes of cooking. Drain pasta mixture.
  4. 4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and garlic; cook 1 minute, stirring occasionally.
  5. 5. Bring 1 3/4 cups broth to a boil in a small saucepan. Combine remaining 1/4 cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture, remaining 1/2 teaspoon salt, and pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in crème fraîche.
  6. 6. Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until bubbly and slightly browned.

jeudi 25 septembre 2014

Rice Krispies Treat Neapolitan Cake

  • Ingredients

  • 6 tablespoons butter, divided
  • 2 ounces bittersweet chocolate, chopped
  • (16-ounce) package marshmallows, divided 
  • 12 cups puffed rice cereal (Rice Krispies), divided
  • (8-ounce) package strawberry marshmallows 
  • White frosting
  • Maraschino cherries with stems

Preparation

  1. Butter 3 (8-inch) cake pans and line with parchment paper.
  2. For Chocolate Layer: Microwave 2 tablespoons butter and chocolate on HIGH in a large glass bowl for 30 second intervals until melted; toss with ½ (16-ounce) package marshmallows. Microwave on HIGH 1 to 1 ½ minutes or until puffed and melted. Immediately stir in 4 cups puffed rice cereal, mixing well. Press into one prepared pan with wet fingers.  Let stand 30 minutes or until firm.
  3. For Vanilla Layer: repeat procedure omitting chocolate.
  4. For Strawberry Layer: repeat procedure omitting chocolate and using strawberry marshmallows. 
  5. Spread ½ cup frosting between layers.  Cut into 8 wedges. Decorate each wedge with a dollop of frosting and a cherry.

Garden Vegetable Crustless Quiche


  • Ingredients

  • 1 1/2 cups egg substitute
  • large eggs 
  • 1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
  • 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 1/2 cup 1% low-fat milk 
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • (16-ounce) carton fat-free cottage cheese 
  • Cooking spray
  • 4 cups sliced zucchini (about 4) 
  • 2 cups diced potato with onion (such as Simply Potatoes)
  • 1 cup finely chopped green bell pepper (about 1) 
  • (8-ounce) package presliced mushrooms
  • 1/2 cup chopped fresh parsley
  • tomatoes, thinly sliced 

Preparation

  1. Preheat oven to 400°.
  2. Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Hot Fudge Brownie Cake

  • Ingredients

  • 1 cup all-purpose flour 
  • 2 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups granulated sugar, divided 
  • 1/2 cup milk, at room temperature 
  • 3 tablespoons vegetable oil 
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup unsweetened cocoa
  • 1 1/2 cups boiling water 
  • Whipped cream or ice cream

Preparation

  1. 1. Preheat oven to 350°. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
  2. 2. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)
  3. 3. Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
  4. Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
  5. Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.

mardi 23 septembre 2014

Turkey Enchilada Casserole



Ingredients

  • 1 1/2 pounds ground turkey breast 
  • 1/2 cup chopped onion 
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salad oil
  • can (29 oz.) red enchilada sauce
  • Salt
  • 12 corn tortillas (6 in. wide)
  • 2 cups shredded jack cheese (8 oz.)
  • Chopped fresh cilantro

Preparation

  1. 1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
  2. 2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
  3. 3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.