This was my FAVORITE dessert as a child. I've never really liked sugary icing and have always gravitated towards fruity desserts. This whipped icing is really the only kind I will eat. It was my birthday cake request when I was younger and my college roommate even made this for me on my birthdays!
INGREDIENTS
1 Super Moist Yellow cake Mix (and ingredients listed)
1 can crushed pineapple, drained
1 medium tub of Cool Whip
1 small pkg instand vanilla pudding mix
DIRECTIONS
1. Prepare cake in round layers
2. Mix drained pineapple, Cool Whip, and Pudding mix
3. Ice cake with topping
**Keep refrigerated**
Wednesday, February 24, 2010
Thursday, February 4, 2010
Turkey Frittata
INGREDIENTS
Orange/Yellow bell pepper (diced)
Tomato (diced)
Onion (diced)
Ground Turkey or leftover Thanksgiving turkey (cooked)
10-12 Eggs
1/4 c. cream (I've used milk too)
Shredded cheddar cheese
*You can add any veggie really, spinach works well too... or potatoes would go
DIRECTIONS
1. Saute bell pepper and onion in an oven safe skillet
2. Add Tomato and turkey (couple minutes)
3. Whip eggs and cream (I add salt and pepper here)
4. Pour into skillet and stir gently until it sets around the edges (eggs should look both runny and lumpy)
5. Broil in oven until puffy (on the bottom shelf)
6. Top with shredded cheddar cheese and broil until melted
This is a combo recipe from Rachel Ray and from somewhere else???
Orange/Yellow bell pepper (diced)
Tomato (diced)
Onion (diced)
Ground Turkey or leftover Thanksgiving turkey (cooked)
10-12 Eggs
1/4 c. cream (I've used milk too)
Shredded cheddar cheese
*You can add any veggie really, spinach works well too... or potatoes would go
DIRECTIONS
1. Saute bell pepper and onion in an oven safe skillet
2. Add Tomato and turkey (couple minutes)
3. Whip eggs and cream (I add salt and pepper here)
4. Pour into skillet and stir gently until it sets around the edges (eggs should look both runny and lumpy)
5. Broil in oven until puffy (on the bottom shelf)
6. Top with shredded cheddar cheese and broil until melted
This is a combo recipe from Rachel Ray and from somewhere else???
Wednesday, February 3, 2010
Gemelli with Sweet Sausage and Spinach
INGREDIENTS:
3/4 pound gemelli, penne, or rotini (I used penne)
Salt
2 tablespoons extra-virgin olive oil
1 large onion, cut in half and thinly sliced
1 pound sweet Italian sausages, casings removed
1/2 teaspoon crushed red pepper
2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
1/2 pint cherry tomatoes, halved (or as many as you want!)
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes.
3. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains.
**I added diced red peppers here.**
4. Add the spinach and tomatoes and cook just until softened.
5. Add the gemelli and Parmesan cheese to the pan.
6. Add reserved cooking water as needed.
7. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I actually didn't add the pasta and parmesan in the skillet and let everyone add it on their own. DH doesn't like parmesan, so he used cheddar cheese and spaghetti instead of penne. He also added some Ragu sauce (he said it didn't "look" right... he's big on how something looks). He loved it though. I loved it the way it is inteded!
This recipe is from Michelle (MMmom), from an online cooking board I'm part of.
3/4 pound gemelli, penne, or rotini (I used penne)
Salt
2 tablespoons extra-virgin olive oil
1 large onion, cut in half and thinly sliced
1 pound sweet Italian sausages, casings removed
1/2 teaspoon crushed red pepper
2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
1/2 pint cherry tomatoes, halved (or as many as you want!)
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes.
3. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains.
**I added diced red peppers here.**
4. Add the spinach and tomatoes and cook just until softened.
5. Add the gemelli and Parmesan cheese to the pan.
6. Add reserved cooking water as needed.
7. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I actually didn't add the pasta and parmesan in the skillet and let everyone add it on their own. DH doesn't like parmesan, so he used cheddar cheese and spaghetti instead of penne. He also added some Ragu sauce (he said it didn't "look" right... he's big on how something looks). He loved it though. I loved it the way it is inteded!
This recipe is from Michelle (MMmom), from an online cooking board I'm part of.
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