This is my stand by cake. You can change the flavor of Jello to suit your taste for that day. I only use vanilla cake because I am not fond of Chocolate cake (except for better than anything cake). Crazy I know, a choco holic who doesn't like chocolate cake.
What You Need!
1 baked french vanilla cake cooled
2 cups boiling water 2 pkg. (.3 oz. each) JELL-O (two of the same flavor work the best)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Make It!
Keep refridgerated until ready to serve and refridgerate left overs (if there are any)
ADD boiling water to gelatin mixes; stir at least 2 min. until completely dissolved. Poke holes in top of cake about 1 1/2 inches apart allover Pour jello over cake. Refrigerate 3 hours.
Top with cool whip and enjoy. This makes a great 4th of July cake decorating it with strawberries and blueberries. (You can also color the whip cream for a fun look)
Sunday, January 31, 2010
Monday, January 18, 2010
Cafe Rio Style Creamy Tomatillo Salad Dressing
2 cups prepared Ranch buttermilk dressing (make according to package)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped)
2 large or 4 small tomatillos
1/2 tsp minced garlic
2 T fresh lime juice
1 diced jalapeno pepper
Prepare Ranch dressing according to directions on package.
Remove large cilantro stems, then wash leaves and dry with paper towels. Add cilantro to food processor and chop, then add tomatillos, garlic, lime juice, and jalapeno. Pulsed until ingredients are well combined. Chill dressing for an hour or two and serve.
1 small bunch cilantro, large stems removed (about 1/2 cup chopped)
2 large or 4 small tomatillos
1/2 tsp minced garlic
2 T fresh lime juice
1 diced jalapeno pepper
Prepare Ranch dressing according to directions on package.
Remove large cilantro stems, then wash leaves and dry with paper towels. Add cilantro to food processor and chop, then add tomatillos, garlic, lime juice, and jalapeno. Pulsed until ingredients are well combined. Chill dressing for an hour or two and serve.
Sunday, January 17, 2010
Creamy Italian Chicken
6-8 peices boneless skinless chicken
2 cups frozen california veggie mix (brocolli, carrots, cauliflower)
1 packet dry Italian dressing mix
1 block Neufenchatel Cheese (found by cream cheese)
3/4 can water
1 can cream of chicken
*spray slow cooker with pam before using and makes cleaning up sooo much easier*
Mix cream of chicken, water, italian dressing and chicken. Cook on low, about 1 1/2 hr before serving add 3/4 of the block of cheese and veggies. Stiring everylittle bit to mix cheese. Once veggies are soft, they will break in smaller peices which is what you want. At this time cut chicken into smaller pieces if you want. Serve over rice.
2 cups frozen california veggie mix (brocolli, carrots, cauliflower)
1 packet dry Italian dressing mix
1 block Neufenchatel Cheese (found by cream cheese)
3/4 can water
1 can cream of chicken
*spray slow cooker with pam before using and makes cleaning up sooo much easier*
Mix cream of chicken, water, italian dressing and chicken. Cook on low, about 1 1/2 hr before serving add 3/4 of the block of cheese and veggies. Stiring everylittle bit to mix cheese. Once veggies are soft, they will break in smaller peices which is what you want. At this time cut chicken into smaller pieces if you want. Serve over rice.
Creamy Dutch Oven Dinner
This is a stand by for dutch oven cooking but I converted to my slow cooker.
6-8 pieces chicken
4-6 potatoes cut in 1inch chunks (can peel if want)
diced carrots, about 2 cups
1/2 onion chopped, (or can use dehydrated onion)
2 cans cream of chicken with herbs
1 can water
salt and peper to taste
Combine everything in slow cooker on low, about 6 hours or until potatoes are tender.
You can also adapt serving sizes by adding or increasing ingredients very easily.
6-8 pieces chicken
4-6 potatoes cut in 1inch chunks (can peel if want)
diced carrots, about 2 cups
1/2 onion chopped, (or can use dehydrated onion)
2 cans cream of chicken with herbs
1 can water
salt and peper to taste
Combine everything in slow cooker on low, about 6 hours or until potatoes are tender.
You can also adapt serving sizes by adding or increasing ingredients very easily.
Cinnamon Monkey Bread
15-24 thawed/partially rose rhodes dough rolls
1/2 cu sugar
2 tsp cinnamon
1/2 c melted butter or margarine
1/2 cup packed brown sugar
In small bowl combine cinnamon and sugar. Roll each roll into mixture. Place in greased fluted tube pan. Arrange evenly around pan. Stick in warm oven (about 175 for about 30 mins to rise some more). Sprinkle with remaining cinnamon/sugar. Combine butter and brown sugar; pour over top (I didn't use all, maybe 3/4) Bake at 350 for 35-40 or until golden brown. Enjoy.
1/2 cu sugar
2 tsp cinnamon
1/2 c melted butter or margarine
1/2 cup packed brown sugar
In small bowl combine cinnamon and sugar. Roll each roll into mixture. Place in greased fluted tube pan. Arrange evenly around pan. Stick in warm oven (about 175 for about 30 mins to rise some more). Sprinkle with remaining cinnamon/sugar. Combine butter and brown sugar; pour over top (I didn't use all, maybe 3/4) Bake at 350 for 35-40 or until golden brown. Enjoy.
Turtle Cookies
4 tbs cocoa
1/2 cup butter
2 eggs beaten
3/4 c sugar
1 tsp vanilla
1 c flour
1/2 tsp salt
1/2 cup chopped walnuts
Mix together and Drop by spponfuls in waffle iron, then cool and frost with chocolate frosting
1/2 cup butter
2 eggs beaten
3/4 c sugar
1 tsp vanilla
1 c flour
1/2 tsp salt
1/2 cup chopped walnuts
Mix together and Drop by spponfuls in waffle iron, then cool and frost with chocolate frosting
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