48 vanilla wafers, divided
3/4 c. boiling water
1 pck. lemon jello
1 c. ice cubes
1 8 oz. package cream cheese
1/4 c. sugar
2 tsp. lemon zest
1 tub. (8 oz) cool whip
1/3 c. raspberry preserves
1 1/2 c. fresh fruit
Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups cool whip.
Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining cool whip and fruit.
Wednesday, March 24, 2010
Vanilla Mousse Cheesecake
40 nilla wafers
3 tbsp. butter
4 pkg. cream cheese, divided
1 c. sugar, divided
1 tbsp. plus 1tsp. vanilla
3 eggs
1 tub cool whip, thawed
Heat oven to 325. Mix wafer crumbs and butter; press onto bottom of 9 in spring form pan.
Beat 3 pkg. cream cheese, 3/4 c. sugar, and 1 tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 mins. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar, and vanilla with mixer in larger bowl until well blended. Whisk in cool whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries if desired.
3 tbsp. butter
4 pkg. cream cheese, divided
1 c. sugar, divided
1 tbsp. plus 1tsp. vanilla
3 eggs
1 tub cool whip, thawed
Heat oven to 325. Mix wafer crumbs and butter; press onto bottom of 9 in spring form pan.
Beat 3 pkg. cream cheese, 3/4 c. sugar, and 1 tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 mins. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar, and vanilla with mixer in larger bowl until well blended. Whisk in cool whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries if desired.
Monday, March 8, 2010
Thai Chicken with Cashews
Thai Chicken with Cashews
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving
Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.
From: http://annies-eats.com/2008/07/25/thai-chicken-with-cashews/
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving
Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.
From: http://annies-eats.com/2008/07/25/thai-chicken-with-cashews/
Crispy Baked Chicken Strips
Crispy Baked Chicken Strips
Serves 4-6
Ingredients:
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal
Directions:
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.
Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
From: http://annies-eats.com/2009/07/22/crispy-baked-chicken-strips/
Serves 4-6
Ingredients:
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal
Directions:
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.
Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
From: http://annies-eats.com/2009/07/22/crispy-baked-chicken-strips/
Tuesday, March 2, 2010
Fireside Beans
8 oz. ground turkey or beef
3/4 cup chopped onion
2 16 oz. cans pinto beans, rinsed & drained
1 can Healthy Request Tomato Soup
2 tsp. chili seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes
In a large skillet brown meat & onion. Drain. Add remaining ingredients. Mix well to combine. Lower heat & simmer for 15 min., stirring occasionally. Good as is or served over rice, pasta, baked potatoes, or cornbread.
(I use a whole pound of meat just because that's the way mine is packaged. I use 2 tsp. of French's Chili-O seasoning packet, and then keep it in the fridge for next time.)
3/4 cup chopped onion
2 16 oz. cans pinto beans, rinsed & drained
1 can Healthy Request Tomato Soup
2 tsp. chili seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes
In a large skillet brown meat & onion. Drain. Add remaining ingredients. Mix well to combine. Lower heat & simmer for 15 min., stirring occasionally. Good as is or served over rice, pasta, baked potatoes, or cornbread.
(I use a whole pound of meat just because that's the way mine is packaged. I use 2 tsp. of French's Chili-O seasoning packet, and then keep it in the fridge for next time.)
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