9:28 AM
| By:
Michelle
Category:
Ingredients:
For Cake:
1 box Red Velvet Cake Mix
3 large eggs
1 1/4 cup water
1/3 cup vegetable oil
For frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees F for metal or glass pans, 325 degrees F for dark or coated pans. Grease sides and bottom of (2) 9" round pans with shortening. Flour lightly.
Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
Bake 9" round pans for 30-33 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
Frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Apply frosting in between 9" rounds and all over outside of cake.
Posted on
Monday, May 24, 2010
8:24 AM
| By:
Michelle
Category:
This recipe has alot of ingredients, but it is super easy. Serves 4
4 tsp olive oil
2 onions, chopped
1/2 carrot, chopped
1/2 celery stalk, chopped
1/4 green bell pepper, seeded and chopped
4 garlic cloves, minced
1 tsp minced deveined seeded jalapeno pepper
3/4 lb lean ground beef
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp ground coriander
One 14 1/2 ounces can diced tomatoes
One 16 ounce can pinto beans, rinsed and drained
1/2 tsp salt
Pinch of ground pepper
1/4 cup chopped fresh cilantro
1/4 cup nonfat sour cream
1/4 cup chopped red onion
In a large nonstick Dutch oven or saucepan heat the oil. Saute the onions, carrot, celery, bell pepper, garlic and jalapeno until onions are translucent, about 15 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-7 minutes. Stir in the chili powder, cumin, oregano, and coriander; cook, stirring, 1 minute.
Add the tomatoes, beans, salt and pepper; bring to a boil. Reduce the heat and simmer gently, partially covered, stirring occasionally, until the flavors blend, about 20 minutes. Stir in cilantro. Serve, topped with the sour cream, red onions and some additional chopped cilantro.
402 calories, 12 gram fat, 15 grams fiber
Posted on
Monday, May 10, 2010
4:03 PM
| By:
Michelle
Category:
Cherry Vanilla Oatmeal
Servings: 2
1 3/4 cups water
1 cup old fashion oats
1/8 tsp. salt
1/4 cup dried cherries
1/2 tsp vanilla extract
2 tbsp. cherry jam
1/4 cup 1 percent low-fat milk
Put water, oats, salt and cherries into medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes. Remove from heat. Stir in vanilla extract and cherry jam. Put into serving bowls and pour 2 tbsp. of milk over each bowl.
Posted on
Thursday, May 6, 2010
10:14 AM
| By:
Michelle
Category:
Blue Cheese Potatoes
total time: 25 minutes
1 1/4 lb. red potatoes, cut into 1 inch pieces
1/3 cup crumbled blue cheese
2 Tbsp. unsalted butter
2 Tbsp. fresh chopped parsley leaves
Pepper to taste
Boil potatoes in a pot of salted water until tender, 18-20 minutes; drain. Toss potatoes with blue cheese, butter, parsley, and pepper.
Posted on
Saturday, May 1, 2010
9:50 AM
| By:
Michelle
Category:
Coconut & macadamia-coated ice cream with pineapple sauce
total time: 30 minutes + freezing
2 cups sweetened shredded coconut
1 jar dry-roasted macadamia nuts, chopped (3oz)
4 cups softened vanilla ice cream
Preheat oven to 375 degrees.
Toast coconut and macadamia nuts on a baking sheet until lightly golden, 12-14 minutes, stirring occasionally. Transfer to shallow dish to cool.
Shape ice cream into four 1 cup balls, roll in coconut mixture, an arrange on parchment-lined baking sheet. Freeze until firm, about 2 hours. To serve, soften coated ice cream balls for 5 minutes at room temperature.
