Monday, March 27, 2017

Raspberry Trifle!


 This easy dessert can be made and refrigerated for a light fruit addition to your meal.  I made this late last night and refrigerated it for our dessert today. I used an easy White Betty Crocker angel food cake but I am sure you can buy a store bought one with similar results.

  

For a beautiful presentation us a Trifle bowl. 

For a nicer presentation, a trifle bowl would be a pretty addition.  At the time I did not own one but do now.  Relatively inexpensive you can find one at T.j. Maxx or Marshalls. 
Light, easy and a good choice for something healthy . Note:  The top layer should be cake pieces  and then a using a few raspberries to garnish but I had only 1/2 cake (someone ate the other half) so mine was not as full.






1 pkg. Betty Crocker white angel food cake mix(made according to directions)
2 cups boiling water
1 pkg. (8 serving size) sugar free or regular raspberry flavored gelatin
2 pkg. (10 oz each) frozen sweetened raspberries, thawed ( I used fresh)and added 1/4 cup Sugar.  You could probably used Splenda as a substitute
2 or 3 containers (6 oz. each) Fat free red raspberry yogurt)(I used vanilla Greek yogurt)

Bake and cool cake.  Tear cake into 1/4 inch pieces.  In a large bowl Pour boiling water on gelatin, stir until dissolved.  Add raspberries, reserving several for garnish.  Refrigerate gelatin mixture about 15 minutes or until thickened but not set.  Layer half of each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl; repeat.  Garnish with reserved raspberries.  Refrigerate at least 2 hours until firm.  Cover and refrigerate any remaining dessert.  Serves 16 servings

Happy Entertaining from my kitchen to yours,



8/26/12 
10/3/13
1/25/14

Friday, March 24, 2017

Flank Steak, snow pea salad with oranges and edamame


My two favorite magazines are Woman's Day and Better Homes and Gardens.  I love their recipes and photos too!  While browsing through the most recent WD I came across this what appeared to be very easy recipe using flank steak.

It turns out it was super easy and I used frozen edamame and frozen snap peas.  It called for snow peas but I couldn't find any at the grocery store.

I have never broiled Flank steak or actually ever prepared it so I took to the broiling method(I'm sure you could use your outside grill as well).  Just adding salt and pepper to it I broiled it on hi for 10 minutes each side allowed it to rest for 5 minutes and then sliced on an angle.  The same way you'd slice a London broil roast.  You can see by the cut you must cut it at a slight angle.

I prepared the veggie mix ahead of time allowing time for the peas and edamame to thaw. I ran them under cold water and drained thoroughly, dabbing with paper towels to absorb moisture. Note:  I didn't have any fresh mint but we didn't miss it!

My roast was a little under a lb.



I was a little lazy tonight so I took a photo of the recipe.  Some days the easy way is the best way.

Enjoy!
 







Adapted to our liking from Woman's Day Magazine 2015












5/5/15


Angel Food Jello Dessert! Make it sugar free if you like :)

I imagine you have heard of poke cakes! They have been around forever.  My mother-in-law made them frequently in the summer.  Well this is similar but not the same if you can understand my lingo? No poking necessary!!!!!!!

Please note: When I first published this post poke cakes weren't the craze. Now they are and I have a few recipes in my label section that you will love. Great dessert idea for busy people.


I had made an angel food cake the other day and quite honestly although I want to watch my calories for some reason it just didn't make the cut so today I sliced it in 1/2 inch slices and layered the slices between fresh strawberries and bananas.(bottom layer angel food cake) then fresh strawberries and bananas) and then top with angel food cake. Then I made strawberry banana jello and followed the instructions on the box and poured the jello mixture over the top layer of angel food cake. I refrigerated it for several hours, topped  it with cool whip and more fresh berries which I had recently bought.  Here's some photo's. Hopefully they'll make it clear for you.  I feel a little wordy today. Enjoy!  Makes 6 large sandwich type sections or cut in smaller half size sections. Note:  Use sugar free jello if you like and follow instructions.

Happy fresh fruit and cake day!









From my kitchen to yours,

4/10/13

Thursday, March 23, 2017

Peanut Butter Fudge made with Organic Peanut Butter

 I've posted this recipe before so it's for those who haven't had the chance to copy the recipe.  Please do!  It's my pleasure!!:)It is updated!

It's a very rainy day so "Let's make fudge"!!

My girlfriend Cheryl would make this wonderful easy fudge when a few of us would get together with our families.  She would use chunky peanut butter for her recipe. Now her recipe is a family favorite!  Hint:  This fudge is a BIG hit when you bring some to a picnic or also a Bake sale!  We have sold out immediately when someone realizes there is HOMEMADE FUDGE! :)

I used organic smooth peanut butter(regular is fine) because the kiddo's aren't fond of peanuts,  Costco's (Kirkland Brand). Feel free to use your peanut butter of choice.  It does not have to be organic.


It is really raining in buckets so what a better day to stay inside (I do have to go and pick up my grandson) but after that I'm in for the duration of this miserable rain. This easy fudge is the answer to my sweet tooth craving.  I ate a few pieces.  Perfect!  It really was wonderful and it takes very little time and effort to put together.

  It sets very quickly so make sure you have your pyrex dish all buttered and ready to go. 

Note: I've bought Costco's Organic peanut butter before and it is very good.  You  must stir it well (oil settles on top).  It did just fine with this fudge recipe and with 2 cups of sugar in this recipe cutting back a little bit on sugar is a good thing.  It is plenty sweet.  Jif, ( is the peanut butter I usually use) is sweeter, but we are using plenty of sugar in this recipe so I am confident this will do fine. Yummy!!!!


2 cups sugar
1/2  cup milk( I used whole milk)
Bring above to a rapid (full boil)stirring constantly for **exactly 3 minutes..(you should use a timer)no less!

Remove from stove add 1- 12 oz. chunky or regular peanut butter (organic works out fine) and 1- 7 oz. jar marshmallow cream.  Stir really well with a large spoon until blended and then quickly place in a buttered dish.  (I used a 8 x8 glass dish).  Refrigerate.  Cut after completely cooled.  About 1 hour.  Note:  After reading the ingredients on back on Kirklands organic peanut butter  label.  I found it to be much much lower in salt and lower in sugar and fat than regular Jif.
 p.s. I'd definitely use this peanut butter again.

Happy Baking and Cooking from my kitchen to yours,
 
M.J.


So good!  Satisfied my sweet tooth..Big time!




First I folded in peanut butter then marshmallow


Spread mixture quickly into well buttered pan..Refrigerate until completely cooled and then cut into pieces.



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12/6/12 original 
7/10/13 
10/22/15
3/22/16

Wednesday, March 22, 2017

Italian Pesto Salad

Easy Salads for a healthier lifestyle.  

To keep us healthy and give us energy including lots of good protein is a good idea.  I have found that including some protein in every meal (yes 3 times a day) helps to keep the body going and keep your metabolism running properly. 

Whether you use this recipe the way I have written it or adding some healthy olive oil to it I am sure you'll find it enjoyable. 





Italian Pesto Salad


8 oz elbow macaroni( I used tri color for some color)
1 -7 oz. Jar basil pesto sauce( I used fresh basil pesto)
¼ cup red wine vinegar
½ tsp. Kosher salt
2- 15 oz. cans cannellini beans rinsed and drained
(3 cups baby arugula)
2 oz. Parmigiano-Reggiano cheese shaved
¼ cup pine nuts




Cook macaroni according to directions. Drain and rinse well under cold water. Set aside.
In a large bowl stir together pesto, vinegar and salt.

Add beans, cooked macaroni, arugula, half the cheese and half the pine nuts

Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and nuts.

Note: I am adding the Bibb lettuce just before serving.




2/15/16