Weekend Dessert: Rum Pineapple Dessert

Rum Pineapple Dessert

Author: Tropical Travel Concierge

This isn't one of my natural/healthy recipes so I will come up with a modification of this and make another post. To be honest recipes are just ideas for me. Most recipes spur the creativity and then I modify as needed and typically create something totally different from the original recipe. That is always the fun part of cooking, and you never know what might come out of my kitchen!

There is an abundance of fresh pineapple and rum in Belize so this is a quick and fun dessert to make for friends that drop by. This works best if you can use fresh pineapple and other fresh fruits.

Fried Rum Pineapple (serves 4)

Ingredients
1 whole pineapple
2 TBS dark rum (or try coconut rum)
1 TBS Sunflower oil

• Cut one large pineapple into small bite size pieces


• Place the pineapple in a non-stick frying pan over a medium heat with oil (if you choose you can use butter)


• Cook till pineapple turns golden brown


• Turn off heat and poor rum over the pineapple


• Let it mix with the pineapple juice in the frying pan


• Place the pineapple pieces in serving dishes


• Pour remaining juice from the pan over pineapple pieces

You can serve this with homemade vanilla ice-cream or combined with other tropical fruits. If you really wanted a super sweet dessert drizzle some melted chocolate over the pineapple pieces right before you serve to your guests. (now that is dangerous).

There are many variations that could be developed from this recipe. One in particular that I am thinking of trying is using coconut milk instead of oil or butter and also fresh coconut pieces. Some other variations might be to sprinkle cinnamon, nutmeg, ginger or any of your other favorite spices.

It's the presentation that is important also so don't forget the fresh flowers, other fruits or use some of the outside of the pineapple to decorate your serving plates. I always like the look of the pineapple greens. You can be creative using those as a decorative touch.

Now I never want to be wasteful. I might have bought a bottle of rum just for this dessert so to use the rest of the rum maybe you could enjoy a tropical drink with your dessert.

Article Source: http://www.articlesbase.com/desserts-articles/rum-pineapple-dessert-5070110.html

About the Author

Tropical Travel is the premier Belize vacation concierge for women by women!We help women plan and book girlfriend trips, mother/daughter trips, honeymoons, family trips, or romantic vacations in Belize. We also welcome the men that are planning trips for women! Find out more about vacation packages and sailing charters in Belize at www.TropicalTravelCentral.com

Image source: Google. Image deosn't reflect actual recipe.

Weekend Dessert: Vanilla Pizzelle

Ingredients:

3 large eggs
3/4 c. sugar
1 stick unsalted butter, melted and cooled
1 T. pure vanilla extract
1 3/4 c. all-purpose flour, sifted
2 t. baking powder

Directions:
Beat eggs and sugar in a mixing bowl approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
Slowly drizzle in melted and cooled butter and add vanilla extract.
Using a spatula, fold in flour and baking powder just until incorporated into the wet ingredients.
Bake one tablespoon per mold in pizzelle maker until golden brown, about 30 seconds. Remove and cool on rack.

A great alternative would be chocolate pizzelle simply by adding chocolate to the batter. Also Top with fresh strawberries and whip cream for a fun and delicous pizzella treat.

Disclosure: the above recipe adapted by unsophisticook.com. Image source google and reflect the recipe.

Cupcakes - The Newest Sweet Treat Trend

Cupcakes - The Newest Sweet Treat Trend

By Denny Phillips

Have you been to an event recently and been surprised that instead of a regular cake, you were treated to an elaborate cupcake display? Cupcakes seem to be all the rage nowadays. Cupcakes seem to be the trendy thing to serve at any gathering, from baby showers to weddings, or birthday galas to Super Bowl parties. Cupcakes are easy to eat, full of delicious flavor and exciting eye-catching delights. It seems everyone loves those sweet little concoctions. But, are they really just cute little miniature cakes, or are they a wonderfully flavorful dessert deserving their own title?

The origins of cupcakes are controversial. Some believe that cupcakes were invented by people baking cakes in little teacups, so that the little cakes would not take so long to bake and would cool faster. Others believe that cupcakes were named by the way the ingredients were measured (1 cup of flour, 2 cups of sugar, etc.) Whatever the origin, the cupcake has come down through history as a delightful treat that everyone can enjoy.

Cupcakes are making a surprising reappearance in today's society and are becoming extremely popular and trendy. They are sweet little treats that are easy to make, satisfy everyone's sweet tooth and can be made in various eye-catching ways.

Cupcakes can be served as a dessert for an everyday supper, at birthday or special occasion parties, or today can even replace the traditional wedding cake. They are great at baby showers, as Halloween treat give-aways, for Christmas buffet tables, or as a sure money-maker at bake sales and church bazaars. Cupcakes can even be served at masculine events, or at a sports party-like the Superbowl! And, what can be sweeter than a cupcake as an individual Valentine's Day love offering?

The variety of flavors you can use to create a cupcake are varied and many. You can have delicate white cake cupcakes, velvety chocolate cupcakes, light lemony cupcakes, marble-cake cupcakes or many other combinations of flavors. Cupcakes can even have good-for-you ingredients like applesauce, shredded carrots or zucchini in them to help them stay moist.

Cupcakes are generally frosted as are most cakes, with vanilla, chocolate, orange-flavored, or any other flavor that compliments the small cake underneath. Cupcakes can also sport various toppings, like rainbow or chocolate sprinkles, coconut, miniature chocolate chips, candies, pieces of gumdrops or even can be glazed. You can decorate the tops with faces, create tiny animals or flowers, make them into butterflies or simply place a nut in the centre.

Cupcakes can be used on stands to create a unique display. In today's world it is not uncommon to see a cupcake display in lieu of a wedding cake. Cupcakes can take a significant role on a dessert table placed on a tiered cake plate at Christmastime. If you line cupcakes up, circling round on a covered board, you can create a 'caterpillar' effect for a child's birthday party. There are many ways cupcakes can be used for special occasions.

You can even have filled cupcakes. Doesn't a chocolate cupcake filled with sweet vanilla crème sound fantastic? How about a cupcake with a chocolate 'kiss' treat or a caramel in the centre?

Cupcakes are easy to eat. They are small enough to eat with your hands, without needing the use of a fork or a spoon. Often they come in their own little ridged paper cup, which helps make them beautiful as well as tasty. The paper cups are often white, but can come in any color-and even sometimes in gold or silver papers for those extra special occasions.

Why not try your hand at making these sweet little cakes tonight? Join the trend and become a cupcake fanatic!

Article by Dee Phillips, author of the newest cupcake recipe book 25 Yummy Cupcake Recipes now available on Kindle.

Article Source: http://EzineArticles.com/?expert=Denny_Phillips http://EzineArticles.com/?Cupcakes---The-Newest-Sweet-Treat-Trend&id=6137504

Image source: Google

Valentine's Day - Recipes for Two

Valentine's Day: Recipe for Two

Creamy Pesto Shrimp Linguine

Ingredients:
1 pound linguine pasta, cooked and drained
1/2 cup butter
2 cups heavy whipping cream
1/2 teaspoon ground black pepper
1 cup grate Parmesan cheese
1/3 cup pesto
1 pound large shrimp - peeled and deveined

Directions:
In large skillet, melt the butter over medium heat; stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5 minutes, until thickened. Add the shrimp and cook until they turn pink, about 5 minutes. Serve over hot linguine.

Chocolate Covered Strawberries

Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (you can substitute all semi-sweet or all milkchocolate according to your own tastes)
1 tbsp. shortening (do not use butter, margarine, or oil)
2 pints fresh strawberries, rinsed and patted dry

Directions:
Cover tray with wax paper. Place chocolate chips and shortening in a medium microwave safe bowl. Microwave at high for 1 minute. Stir. If necessary, microwave an additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. DO NOT over heat. Holding the strawberry by the top, dip the bottom two-thirds of each strawberry into melted mixture. Shake gently to remove excess chocolate. Place on prepared tray.

Cover and refrigerate approximately 1 hour, or until coating is firm.

For best results, eat within 24 hours.

Disclosure: the above publication is for entertainment purposes only. Recipes adapted by romancestuck.com. image source: google and may or may not reflect the above recipes.

Watermelon Cake

Author: Jane M. Fields

Is that true that watermelon store and keep ripe at room temperature is more nutritious than ice cold watermelon? Researchers compared the level of antioxidant between watermelon ripe at store room temperature for two weeks increases it nutritional value than one stored in the lower temperature.

Watermelon is like tomatoes that owes its ripening process on the amount of antioxidant lycopene, an organic pigment of carotenoid family. The only differences the watermelon has lower level of beta carotene than tomatoes.

Based on the research, the lycopene level is dependent on the storage temperature. Watermelon left uncut at the kitchen or room temperature doubled its beta carotene compared to the one stored in lower temperature did not increase. Low temperature halted the ripening process of watermelon reducing the beneficial antioxidant to build up.

But, it's not good to leave your food sitting in the table for safety concerns. It's better to put it inside the fridge once you cut it.

Sample of Dessert Recipes: Watermelon Cake

Ingredients:

1 watermelon

8 oz fat free frozen whipped topping, thawed

8 oz nonfat light lemon yogurt

Fresh fruit to decorate cake (strawberries, blueberries, kiwi fruit, grapes, apples,

pineapples)

Method:

Choose 7 inches diameter symmetrical watermelon. Cut 3 "thick cross section from watermelon. Cut 4 slits through rind without cutting the red flesh. Cut the white rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel. Place the watermelon cake on serving plate. Put around the top and sides with whipped topping mixture. Decorate with fresh fruit as desired. Refrigerate until ready to serve. Cut to 10 pieces.

Article Source: http://www.articlesbase.com/desserts-articles/watermelon-cake-4097276.html

About the Author

Jane M. Fields makes articles for several websites. I love sharing my thoughts and work through blogs and different article directories. I like talking to people and happy person. I love movies and music. For more diabetic/diet /any dessert recipes check our Homepage.

Image source: Google. the above image doesn't reflect the actual recipe in this article.

Peach Melba

Peach Melba

By Joy Almond

Created in the late nineteenth century by the celebrated "king of chefs and chef of kings" Georges Auguste Escoffier, the peach melba is one of the most simple and delicious desserts to make. It was named in honour of the Australian opera singer, Dame Nellie Melba, who also gave her name to Melba Toast, another Escoffier creation. Escoffier met Dame Nellie at the Savoy Hotel in London where he was head chef and Dame Nellie lived for several years. Originally made for a dinner party that Dame Nellie Melba was hosting, Escoffier presented his Peach Melba as creamy vanilla ice cream on a bed of peaches, served on a tray containing an ice sculpture of a swan. The introduction of tart raspberry sauce is to me what gives this dessert such a winning edge but interestingly, it was not until several years later that Escoffier himself included this in the dessert, giving to the world the dessert we know and love today.

A few days ago I was reminiscing about the ice cream desserts that I used to enjoy as a child. My mother, on our annual summer holiday on the east coast of Yorkshire, used to always order a Peach Melba from our favourite ice cream parlour. The Peach Melba that I remember, three scoops of vanilla ice cream, six tinned peach halves and a swirl of fresh raspberry sauce all topped with lashings of whipped cream is my favourite way to make it. Unsophisticated as it is, it tastes delicious and for me has the added benefit of conjuring up memories of many a happy afternoon by the sea. There is something extra special about eating food that you remember as a child, something quite comforting about recreating the food just as you remember it. What Escoffier would think about my version, the bright, gaudy concoction of a seaside ice cream parlour I hardly dare imagine. Hopefully though as a chef who created food to be enjoyed he will be pleased that his creation in whichever form has brought so much pleasure for so long.

For those who would like to create a more sophisticated version of the Peach Melba than the one of my childhood, I have created two versions of this classic dessert. The first version sticks fairly closely to the original in that it only uses the key ingredients that Escoffier used. The swan is optional as an ice swan sculpture is a step too far for me to even attempt, never mind make. The second version I call a Peach Melba Surprise. This version includes meringue and fresh raspberries and the element of surprise comes from the inclusion of a scoop of peach ice cream as well as the vanilla. Peach ice cream has a similar shade to vanilla ice cream though not so similar that you can't tell them apart in a well lit kitchen. Around a dinner table when the lights are low and people are talking however, nobody seems to notice the difference in ice cream until they place it in their mouth.

Classic Peach Melba

A beautiful dessert of sliced peaches, vanilla ice cream and raspberry sauce. Garnish with a few fresh raspberries

Poached Peaches

1 Teabag (preferably a floral tea like Earl Grey)

375ml Water

1 Vanilla Pod

6 - 8 Ripe Peaches

3 tablespoons Honey

Make the tea, removing the tea bag after 3 to 4 minutes, add the Vanilla Pod and let it stand for 24 hours

Slice the peaches and place in a pan with the tea. Bring to the boil.

Add the honey and let the peaches simmer for ten minutes. Serve either warm or cold

Vanilla Ice Cream

375ml Double Cream

225ml Full Fat Milk

75g Brown Sugar

2 Vanilla Pods

3 Large Egg Yolks

Split the vanilla pods and scrape out the seeds in to the cream and milk mixture. Add half the sugar and heat over a low heat until it is warmed through. DO NOT LET IT BOIL. Place in a bowl and let it cool.

In a separate bowl mix the egg yolks with the remainder of the sugar and when smooth blend with the cream mixture. Reheat for about ten minutes until the mixture coats the back of a wooden spoon.

Let it cool and then pour in to your Ice Cream Maker and churn. Freeze according to the manufacturer's instructions.

Raspberry Sauce

300g Raspberries

125g White Sugar

75ml Water

Place the sugar and the water in a pan and boil for a few minutes until all the sugar has dissolved and you have a sugar syrup. Place the raspberries and the syrup in a blender and blitz.

Peach Melba Surprise

As above but the slices of peach and scoops of ice cream sit on a moist and chewy meringue base. Add a scoop of peach ice cream to create the surprise and garnish with raspberries.

Meringue Recipe

4 Large Egg Whites

210g Sugar

Preheat your oven to 140°C and line a large baking sheet with baking parchment.

Place your egg whites in a large bowl and whisk. Once they are really stiff they are ready for the sugar

Add the sugar a tablespoon at a time and keep whisking each time. The mixture is ready when you can turn the bowl over your head and the mixture stays in the bowl,

Create 8 mounds of meringue on your baking sheet and put in the oven for about 50 minutes. Once they are crisp on the outside open the over door a bit, turn the oven off and leave the meringues inside for another 30 minutes

When you are ready to serve bash the tops down so that you can place the ice cream on the top

Peach Ice Cream

450ml Thick Cream

125g Brown Sugar

6 Ripe Peaches (the softer the better)

2 drops Almond Essence

Juice of Half a Lemon

Place the chopped skinned peaches in a saucepan with the lemon juice, almond essence and half the sugar and simmer gently until the peaches are very soft. Let them cool.

Leaving a couple of tablespoons of the soft peaches to one side, add the peaches and juice mixture to the remaining sugar and blitz in a blender until you have a puree

Combine with the cream and churn in your ice cream maker as per your manufacturers instructions. With five minutes churning time to go mash the remaining peaches and add these to the ice cream to give a little bit of texture.

For more homemade ice cream recipes go to my website homemade ice cream

Article Source: http://EzineArticles.com/?expert=Joy_Almond


http://EzineArticles.com/?Peach-Melba&id=5673626

Image source: google. Image may or may not reflect actual recipe

LWC - Fa La La La Persimmons

Lisa's Weekly Coffee
Fa La La La Persimmons

Persimmons are in season and are very versatile. An ideal fruit to introduce this Holiday Season with delicious desserts such as the Lemon Glazed Persimmon Bars or even Persimmon cookies or why not substitute the traditional Holiday fruit cake with a Persimmon Bread.

Lemon Glazed Persimmon Bars source: epersimmons.com
This is a wonderful recipe. It makes about 30 bars

1 cup persimmon pulp	1/2 cup oil	1 tsp. nutmeg
1 tsp. baking soda	2 cups flour	1 tsp cloves
1 egg	1 tsp. salt	1 cup raisins
1 cup sugar	1 tsp. cinnamon	1 cup nuts
Lemon glaze : Blend	1 cup powdered sugar	& 2 T. lemon juice

Directions:

Mix persimmon pulp with baking soda and set aside. In a large bowl, lightly beat egg, then stir in sugar and oil. Sift dry ingredients and add to mixture. Stir in persimmon pulp, raisins, and nuts. Spread evenly in a greased and floured jelly roll pan (10x15 in.) Bake at 350° for 25 min. Cool on rack for 5 min. Drizzle with lemon glaze.

Persimmon Cookies source: seasonalchef.com

1 tsp. Baking soda
1 c Sieved persimmon pulp
1/2 c Butter or margarine
1 c Sugar
1 Egg
2 c Flour
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Ground nutmeg
1 c Raisins and/or nuts.

Stir soda into persimmon pulp and set aside. Cream butter and sugar together.
Beat in egg, then persimmon mixture.
Sift flour with baking powder, salt, cinnamon, cloves and nutmeg.
Add to creamed mixture along with raisins or nuts. Mix thoroughly.
Drop by teaspoons onto greased baking sheets and bake at 350F 8 to 10 minutes.

Persimmon Bread source: Epicurean.com

Ingredients:

Makes 1 loaf (6 servings).

2 eggs
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 cup persimmon pulp
1/2 cup chopped walnuts
1 teaspoon baking soda
1/2 cup raisins

Directions:

Directions
1. Preheat oven to 325 degrees F (165 degrees C). (Decrease temperature by 25 degrees for dark pans). Oil a 9 x 4 inch pan.
2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
4. Bake for 75 minutes (check earlier), or until tester inserted in the center comes out clean.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Credit has been given to the appropriate site for each recipe. Image source Google and image may or may not reflect the actual recipe.

LWC - White Christmas or White Chocolate Truffles

Lisa's Weekly Coffee
White Chocolate Truffles
When I see truffles umm ummm good. They make an elegant dessert, perfect for the Holidays!

6 squares (6 oz.) white chocolate

8 oz. pecans, about 2 cups

1 C. finely ground vanilla wafer crumbs

1/3 C. Grand Marnier or orange liqueur

finely grated peel of 1 orange

powdered sugar


Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food processor. Stir into melted chocolate. Add 1 cup crumbs, liqueur and peel. Mix well.

Shape into 1-inch balls. Roll in powdered sugar. Store, tightly covered, in the refrigerator for at least 1 week before serving, so flavors blend.

Truffles will keep well in the refrigerator for up to 3 weeks

ShesDaily.com

Disclosure: the above recipe adapted by thatsmyhome.com. Image doesn't reflect actual recipe

LWC - Lisa Celebrates Halloween with The Itsy Bitsy Spider and The Batty Cupcakes

Lisa's Weekly Coffee
By Lisa Sandrino
My Favorite Halloween Cupcakes
The Itsy Bitsy Spider and The Batty Cupcake




Bat cupcake image doesn't reflect recipe

Batty Cupcake source Wilton.com

Need Halloween treats fast? These colorful cupcakes are super quick to decorate. Just pipe on a swirl of icing, add sprinkles and position icing decoration bat—you’re done!
Tools:

Standard muffin pan
Halloween Themed Baking Cups
Tip: 21
Ingredients:

Orange Icing Color
6-Mix Halloween Assortment Sprinkles
Spiders & Bats Icing Decorations
Buttercream icing
Makes: Each cupcake serves 1.

Techniques Used:

1M Swirl

+ View Larger

instructions
Bake and cool cupcakes.

Use tip 21 and orange icing to pipe swirl on top.

Sprinkle with Halloween confetti sprinkle decorations.

Position Bat Icing Decoration

Itsy Bitsy Spiderwebs Cupcake source: deslish.com

• 1 box(es) Betty Crocker Super Moist German Chocolatecake mix, prepared
• 1/3 cup(s) grade-A dark maple syrup
• 1/2 cup(s) pumpkin pie filling
• 1 tub(s) Duncan Hines Classic Dark-Chocolate Fudge frosting
• 2 cup(s) white-chocolate chips

---

Directions

1. To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix.Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you've baked 24 cupcakes.
2. Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
3. To Make the Cake Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
4. Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you've created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.

ShesDaily.com

Disclosure: the above recipes are based on virtual search credit is give to the source of each recipe. Image source: google

Great Ways to Make Fashionable Cupcakes

Great Ways to Make Your Cupcakes Fashionable

Author: CarleeJo Hansen

One of the newest fads in sweet and desserts is cupcakes. Unique fine cupcake shops are showing up throughout the United States and taking the dessert and treat community by storm. Cupcake dessert recipes are becoming more tasty, cupcake toppers have gotten more extravagant, and cupcake accents additional fancy and elaborate to make a one of a kind dessert. One cupcake adornment that is increasing in popularity among treat enthusiasts is encircling the small dessert with cupcake wrappers.

Cupcake wrappers come in all forms, dimensions, and types and are a fun way to add a lot more fashion cupcakes. www.cupcakelinerswrappers.com, a country wide cupcake wrappers web based dealer, is just one of one of a large number of trusted online retailers which includes a wide selection of cupcake wrappers that go well with nearly every special event. They provide these speedy how-to tips to ensure your cupcakes end up great with the accurate use of cupcake wrappers.

1. Bake: Always be certain you bake the cupcakes in advance. Even though cupcake wrappers are a fantastic decoration and enhance the overall design of the cupcake, they're not stove friendly. Make use of the cupcake wrappers solely prior to baking the cupcake dessert and removing away from your heated range.

2. Put together: The simple assemblage of cupcake wrappers is what makes them so popular and simple to use. The conventional construction procedure consists of setting the paper tab into the pre-cut, selected slit to create the cupcake cup. Not any gluing, staplers, or tape necessary.

3. Decorate: As soon as the cupcake wrapper is appropriately put together, put the formerly cooked cupcake in the pre-assembled cup. Once within the cupcake wrapper, progress to decorate and frost the cupcake as you think acceptable.

Cupcake wrappers add that finishing touch to decorated cupcakes that the friends will remember for many years. With numerous different shades and fashions, it is easy to obtain the best style and color combination to make certain you are able to use cupcake wrappers for each holiday celebration, function, or gathering!

Article Source: http://www.articlealley.com/article_1810131_26.html

Sydney Hall has now worked in the field for many years and has extensive experience with all types of event planning including red-carpet events, weddings, birthday parties, and corporate parties. No job is too big or small for Sydney. She enjoys making the small details a major deal and has become one of the most successful party planners because of it!

http://

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only and it is courtesy of articlealley.com. Image source: google

LWC - 101 Fast & Easy Recipes: Easy Salisbury Steak and Cranberry Pudding

Lisa's Weekly Coffee
by Lisa Sandrino
101 Fast and Easy Recipes
Easy Salisbury Steak and Cranberry Pudding

Easy Salisbury Steak

1 1/4 lb. lean ground beef

1/2 cup of flour

1 egg

1 - 10 ounce can beef gravy

Rice or noodles, cooked

In a large Bowl, combine beef, flour and egg. Add a little salt and pepper and mix well. Shape into 5 patties and place in shallow 7x11 inch baking dish

Bake uncovered at 350 degrees for 20 minutes and drain off any fat. Pour beef gravy over patties. bake another 20 minutes. Serve with Rice or noodles.

Cranberry Pudding

1- 22 ounce carton refrigerated tapioca pudding

3/4 cup of craisins ( dried cranberries)

1 - 8 ounce can crushed pineapples, well drained

In a bowl, combine tapioca pudding, cranberries and pineapple, mixing well. Refrigerate for cranberries to blend into pudding.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Recipe adapted by 1001 fast easy recipes cookbook resources and images source google and imagea may or may not reflect the actual recipe.

LWC - 101 Fast & Easy Recipes

Lisa's Weekly Coffee
< by Lisa Sandrino
101 Fast And Easy Recipes
Black Olive Spread - Easy Spinach Soup - Carrot and Apple Salad
Fried Zucchini -Chicken - Broccoli Skillet- Purple Shakes
Pink Lady Cake

Appetizer - Black Olive Spread

1 - 8ounce package cream cheese softened

1/2 cup mayonnaise

1 - 4 ounce can chopped black olives

3 green onions with tops, finely chopped

Blend cream cheese and mayonnaise until smooth. Add olives and onions and refrigerate. Spread on slices of party rye bread.

Beverage - Purple Shakes

1 - 6 ounce can of frozen grape juice concentrate, thawed

1 cup milk

2 - 1/2 cups vanilla ice cream

2 tablespoons sugar

In blender, combine all ingredients. Cover and blend at high speed for 30 seconds. Serve immediately.

Breakfast & Brunch - Sunrise tacos

4 eggs

4 flour tortillas

1 cup chopped, cooked ham

1 cup grated cheddar cheese

Scramble eggs in skillet. Lay tortillas flat and spoon eggs over 4 tortillas. Sprinkle with ham and cheese and roll to enclose filling. Place tacos in microwave safe dish. Microwave for about 30 seconds or until cheese melts. Serve immediately.

Soups - Easy Spinach Soup

2 - 10 ounce packages frozone chopped spinach, cooked

2 - 10 ounce can of cream of mushroom soup

1 cup half and half cream

1 - 14 ounce can chicken broth

Place spinach, mushroom soup and half and half in blender and puree until smooth, Place spinach mixtures and chicken broth in saucepan and heat on medium heat until hot.

Simmer on low for 20 minutes.

Salads - Carrot and Apple Salad

1 - 16 ounce package of shredded carrots

1 green apple, unpeeled, chopped

1 red apple, unpeeled, chopped

1/2 cup of golden raisins

1 tablespoon mayonnaise

1 tablespoon lemon juice

In bowl, combine shredded carrots, apples and raisins. Add mayonnaise and lemon juice and toss. Refrigerate

Side Dishes - Mushroom Rice

1 -6 ounce package rice -a-roni

1 -4ounce can sliced mushrooms, drained

1/3 cup silvered almonds

1 -8 ounce carton sour cream

Prepare rice according to package directions. Fold in mushrooms, almonds and sour cream. Place in 3 quart greased casserole. Baked covered at 350 degrees for 25 minutes.

Vegetables - Fried Zucchini

3 large zucchini, grated

5 eggs

1/3 ( 12 ounce) box round buttery crackers, crushed

1/2 cup grated parmesan cheese

Combine zucchini, eggs and cracker crumbs; mix well. Add cheese and a little salt and pepper. Drop by spoonfuls into skillet with a little oil. Fry about 15 minutes; brown each side.

Chicken - Chicken Broccoli Skillet

3 cups cubed, cooked chicken

1- 16 ounce package of frozen broccoli florets

1 - 8 ounce package cubed processed xheese

2/3 cups mayonnaise

Hot cooked rice

In skillet, combine chicken, broccoli, cheese and 1/4 cup water. Cover and cook over medium heat until broccoli is tender-crisp and cheese melts. Stir in mayonnaise and heat through, but do not boil. Serve over rice.

Desserts - Pink Lady Cake

1 - 18 ounce box strawberry cake mix

3 eggs

1 teaspoon lemon extract

1 - 20 ounce can strawberry pie filling

In mixing bowl, beat cake mix, eggs, and lemon extract together.

Fold in pie filling. Pour in greased, floured 9 x 13 inch baking pan.

Bake at 350 degrees for 30 to 35 minutes. test with toothpick to make sure that cake is done.

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. Recipe adapted by 1001 fast easy recipes cookbook resources and images source google and imagea may or may not reflect the actual recipe.