If you are looking for a nice sweet drink to serve your sweetheart on Valentine’s Day give this libation a try. I fully admit to being a lightweight when it comes to alcohol anymore, but these really pack punch. Please drink responsibly and don’t drink & drive!
Monday, January 16, 2012
Thursday, January 12, 2012
This cake is one of my favorites, it is moist, flavorful, and no one will ever know it is low in fat. YUM!
Orange Poppy Seed Cake
- 1 (18.25 ounce) package yellow cake mix
- 2 tablespoons poppy seeds
- 1 cup fat-free sour cream
- 3/4 cup egg substitute
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1/3 cup water
- 1/4 teaspoon almond extract
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups confectioners' sugar
- 2 tablespoons fat-free milk
- 1 tablespoon orange juice concentrate
1.In a large bowl, combine the cake mix and poppy seeds. In a small mixing bowl, combine the sour cream, egg substitute, orange juice concentrate, water and almond extract; beat until smooth. Stir into cake mix just until combined. Coat a 10-in. fluted tube pan with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.
2.Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled cake
Nutritional Analysis: One piece equals 247 calories, 1 g fat (1 g saturated fat), trace cholesterol, 283 mg sodium, 55 g carbohydrate, trace fiber, 5 g protein
Source: Taste of Homes Light and Tasty Magazine.
Friday, January 6, 2012
This recipe is like Thanksgiving in a casserole. It travels great, so it is perfect for potlucks or for dropping off to a friend in need. It is good hot out of the oven, room temp, or cold straight out of the fridge. No it is not diet friendly but it is just so darn good and easy I just have to share. If you want to make it healthier you can use a stuffing mix that is made with whole grain bread and/or reduced calorie and fat products which I often do.
Hot Chicken Salad
1 8oz package of Pepperidge Farm Stuffing
1 cup diced cooked chicken
½ cup diced onion
½ cup diced celery
1 cup Miracle Whip (or mayo if you prefer)
1 8oz package of shredded cheddar cheese
2 cans cream of soup (I use one chicken and one mushroom)
1. Lightly spay a 9X13 inch baking pan with Pam.
2. Mix all ingredients together.
3. Bake covered at 350 degrees for 30 minutes
4. Uncover and bake for an additional 30 minutes or until browned
*Use leftover chicken or canned chicken.
*Great with turkey as well
*Mix the night before, and refrigerate just add a few extra minutes to baking time.
*I have yet to put in the crock pot but I would lightly grease the crock and cook it on low for 4-6 hours. It only needs to be hot through out because there are no raw ingredients that would need to be cooked.
*IF you have any leftovers, and I do mean IF, this dish also freezes well. You can just cut squares and pop them in a freezer/microwave dish for individual servings for lunches or quick dinners.
*Make a double batch and freeze one for busy nights. Thaw overnight in the fridge. When you get home pop it in oven and relax until dinner is ready.
Source: Nancy Lowe, gave this recipe to my mom. Thanks Nancy.