We haven't used our Recipes thread in a while and I noticed it was closed because it got too old. So ... a new one. This cake is absolutely wonderful and easy!

Raspberry Red Velvet Cake

1 cup fresh raspberries, pureed
1 box red velvet cake mix
1/4 cup seedless raspberry jam
2 tablespoons raspberry liqueur
2 packages (16-oz each) cream cheese frosting
4 oz. white chocolate, melted
2 cups shredded coconut

Heat oven to 350. Strain raspberries and discard seeds. In a 2-cup measure, combine puree and enough water to equal 1-1/4 cups. Prepare cake mix according to package directions, omitting water and adding puree mixture instead, along with jam and liqueur. Divide batter evenly among 3 greased, floured 8 inch cake pans.

Bake 15 minutes or until done. Let cool in pan 10 minutes. Remove cakes from pans and let cool completely.

In bowl, mix frosting and chocolate. Layer the cake, frosting between layers and top with remaining frosting. Cover with coconut.

Buffalo Chicken Breast
1 serving

1 four ounce boneless, skinless chicken breast cutlet
1 wedge Laughing Cow Spreadable cheese **
1 tablespoon shredded cheddar cheese **
1 tablespoon crumbled blue cheese
1 tablespoon chopped celery
Frank's Red Hot Sauce

Preheat oven to 350°. Spray small baking dish with cooking spray. Place cutlet in baking dish. Mix together Laughing cow cheese and cheddar cheese. Spread over chicken. Sprinkle blue cheese, then celery over top. Pour Frank's Red Hot sauce over chicken, to taste. Bake for about 25 minutes.

When I get my chicken breasts, I slice them in half horizontally to make them thinner and to make them an actual 4 oz serving. If using a bigger/thicker cut of meat I would bake it for up to 40 minutes.

**I actually used the Lite Laughing Cow spreadable cheese and cheddar cheese made with 2% milk. It works out to about 6.5 grams of fat total.

I made the below salad and had it with the chicken above:

From Wegman's website here: [www.wegmans.com]

Cucumber & Blueberry Salad with Feta


Ingredients

3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups)
1 pint (2 cups) blueberries, rinsed and picked over
Salt and pepper to taste
1/2 cup Wegmans Organic White Balsamic Vinaigrette (Produce Dept)
3 Tbsp thinly sliced fesh mint leaves
1 cup (about 1/4 lb) Wegmans Traditional Crumbled Feta Cheese (Cheese Shop)



Directions
1.Combine cucumbers and blueberries in large bowl. Season with salt and pepper.

2.Add white balsamic vinaigrette, mint, and feta. Toss gently to combine.


I know this may sound like an odd combination - but try it. You won't be disappointed!

SHRIMP CEVICHE STUFFED AVOCADO (Skinnytaste.com)

Servings: 4 • Size: 7 shrimp + 1/2 avocado • Points+: 7 pts • Smart Points: 6
Calories: 254 • Fat: 16 g • Carb: 13 g • Fiber: 6 g • Protein: 18 g • Sugar: 2 g
Sodium: 454 mg • Cholesterol: 113 mg

Ingredients:
28 extra large shrimp, cleaned and deveined (11 oz)
1/2 red onion, sliced
2 garlic cloves, crushed
12 grape or cherry tomatoes, halved
2 tbsp cilantro, finely chopped
1 tsp kosher salt
1/4 cup white wine vinegar
1 tbsp olive oil
1/2 jalapeno, diced fine
2 tbsp clam juice
1/8 tsp cumin
1/8 tsp pepper
1/2 tsp raw honey (omit for Whole30)
4 cups arugula
2 medium Haas avocados (10 oz total)

Directions:
Boil a large pot of water, add the shrimp and cook until just opaque, about 4 minutes. Remove and transfer to an ice bath to prevent further cooking.

In a large bowl combine the onions, garlic, tomatoes, cilantro, salt, pepper, vinegar, olive oil jalapeno, clam juice, cumin, and honey; mix to combine. Add the shrimp and refrigerate for at least 2 hours or as long as overnight.

I love love love the tuna ceviche from her website

Two nights ago I pan seared some huge fresh diver's scallops served with a creamy lemon-dill sauce (prepared in a different pan)...afterwards I used about 1/4 white wine in the pan that I seared the scallops in and made a reduction. I saved it, not sure what I was going to use it for. Tonight I took some large 16/20 prawns, peeled, deveined, and butterflied--dregdged them in a flour/salt/pepper mixture, then dipped in the reduction sauce which I had whipped with 3 eggs, then coated in Panko bread crumbs. I fried them in peanut oil. I served wild rice with chopped spinach thrown in the pan at the last minute for a light wilt, then topped the rice with Parmesan cheese and a tad of butter...wish I knew how to upload a photo! My husband is rubbing his belly, lol.

Buttermilk Coconut Custard pie

3 eggs
4 tbsp melted butter
1 ½ cups sugar
2 to 4 teaspoons vanilla
½ cup buttermilk
1 cup coconut

Mix well, pour into pie crust and bake 350* for an hour.

My new favorite is a 2 ingredient cake recipe. It works great, but next one I'm baking for 30 minutes to firm it up a little more.

Make that cake without eggs, water and oil. Here's how:

Add the contents of one box of cake mix to a bowl and pour in a 12-ounce can of club soda. Whisk them together until the mixture is smooth and there are no lumps, then spread the mixture into a greased pan (one or two layers, the choice is yours). Next, simply bake it at 350 degrees for 18-22 minutes or until it springs back when gently touched.  

The bubbles from the seltzer make the cake light and springy, but it's sturdy enough to support your favorite frosting. Play around with different sodas and cake flavors—we're already dreaming in visions of chocolate cake and orange soda.

We were reading about this is the dinner thread and I had to look it up---it was for a dessert called peanut butter lasagna. Sounds fabulous.


Peanut Butter Cookie Lasagna

Ingredients
1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
½ cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package
Instructions
Line the bottom of an 8x8 pan with Nutter Butter Cookies.
Top with a drizzle of the melted peanut butter.
Add ½ the pudding.
Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
Top with chopped peanut butter cups.
Repeat the layering!
Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up....halve the cookies lengthwise (don't worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers! Either way you choose will be delicious!!!

I make this when I'm short on time.

Stir Fry

Ground turkey or chicken (one pack)
Frozen peppers and onions, thawed (one bag)
Fish Sauce to taste
Brown rice, cooked

Brown the meat in a cast iron pan
Add vegetables
Season with fish sauce

Serve over brown rice

Hot Dish

This is not THE hot dish, but it works.

1 cup of brown rice
1 cup of frozen peas
5 skinless, boneless chicken thighs
1 jar of simmer sauce
Paprika

Mix the rice, peas and simmer sauce in an 8x8 Pyrex
Top with chicken
Sprinkle with Paprika
Cook for 60 minutes

Peanut Butter and Bacon Sandwich

Whole grain bread
Peanut butter
Crispy bacon

Layer and enjoy!

Roasted Vegetables

Fresh, raw vegetables, chopped large
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh cracked pepper

Mix everything and roast for 45 minutes.

ETA - I roast at 400 degrees in a cast iron roasting pan. Stir halfway through so the veggies on the bottom don't caramelize.



Edited 1 time(s). Last edit at 10/16/2016 08:59PM by HonnyBrown.

FISH TACOS: I took some marinated catfish from Wholefoods, fried this in a little oil. Set aside, does not have to be hot. (any white fish will do, but add chili type spices)
Packaged coleslaw, added lime juice, small diced red peppers, Ken's French dsg. toss set aside. Let wilt for a short time. I add a little Srircha. (Use whatever dsg you like, this dressing seems to be perfect for this meal.)
Warm tortillas in microwave with a damp paper towel for about 20 seconds. I use the small flour tortillas for this recipe.
Place fish in taco, top with coleslaw that's it.
Wholefoods can be expensive, I usually buy only what is on sale, I just have to buy for two.
I like 5 minute meals, with a few ingredients, that taste great. I grow my own herbs.

KIMMIEMAE- Your recipe sounds great! I just have to ask what flavor are you using in the Lite Laughing Cow cheese? I think they come in different flavors.

Salmon Salad

1 cup whole wheat rigatoni, cooked without salt
1 cup of frozen vegetables, cooked with the pasta (drain both)
1 can of salmon, drained
1 hefty tablespoon of pesto

Combine all ingredients and refrigerate for two hours.

On the package (which is green and white) it says Creamy Swiss Light Cheese - 50% less fat than original. I don't see a flavor other than that. And I didn't care that it didn't come in a flavor because I was adding blue cheese. On a side note, apparently the Laughing Cow made a blue cheese flavor but discontinued it around 2014.

@shopper8 wrote:

KIMMIEMAE- Your recipe sounds great! I just have to ask what flavor are you using in the Lite Laughing Cow cheese? I think they come in different flavors.

I had this tonight. Words cannot describe how good it was. It was really rich.

@Cettie wrote:

We were reading about this is the dinner thread and I had to look it up---it was for a dessert called peanut butter lasagna. Sounds fabulous.


Peanut Butter Cookie Lasagna

Ingredients
1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
½ cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package
Instructions
Line the bottom of an 8x8 pan with Nutter Butter Cookies.
Top with a drizzle of the melted peanut butter.
Add ½ the pudding.
Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
Top with chopped peanut butter cups.
Repeat the layering!
Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
This must be chilled overnight for the cookies to soften! We are talking 24 hours or more-a little tip to speed the softening up....halve the cookies lengthwise (don't worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers! Either way you choose will be delicious!!!

Crock Pot Roast

1 onion sliced into rings
A handful of baby carrots
2 potatoes (I use red) quartered
Roast (Whatever will fit in your crock pot)
Seasonings of your choice (I use whatever I'm in the mood for)*

Layer half the onions in the bottom of the pot
Season the roast
Place in crock pot
Top with remaining vegetables

***DON'T add liquid! The meat and veggies will make their own.***

Cook on low for 8 hours.

*Lately, I have been making a marinade of 1/4 cup oil, 2 tablespoons wine, 2 tablespoons apple cider vinegar, 1 tablespoon ancho pepper powder, 3 crushed garlic cloves, and t tablespoons of salt free italian seasonings. Mix well, cover meat and marinade for an hour.

Slow Cooker Pulled Pork

1 boneless pork loin
1 bottle Speidie sauce
1 bottle Italian dressing

Put above in slow cooker. Add enough water to bring the liquid level up to cover the meat. Cook on high for 8 hours.

Take pork out of slow cooker and let cool enough to shred. Trim fat off pork and shred with 2 forks. Discard liquid from slow cooker. Put shredded meat back in slow cooker on warm mixed with 2 bottles of your favorite BBQ sauce. Serve after meat has warmed through.

Mexican Cauliflower Rice
from Skinnytaste

4 servings

•4 cups cauliflower crumbles (the sell this in stop and shop now)
•1 teaspoon olive oil
•1/2 medium onion, finely diced
•2 medium plum tomatoes, small dice
•1 jalapeno, seeds and membrane removed, minced
•2 garlic cloves, minced
•2 tablespoons tomato paste
•½ teaspoon cumin
•¼ smoked paprika
•¼ teaspoon cayenne pepper
•1 teaspoon kosher salt
•Freshly ground black pepper, to taste
•chopped cilantro


Directions:

Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.



Edited 1 time(s). Last edit at 07/05/2016 06:04AM by kimmiemae.

Grilled Steak Lettuce Tacos - served with rice recipe above
from Skinnytaste

Note: When I did this, I left out the lettuce and just put the toppings on the steak. I used a non-stick grill pan on the stove to cook the steak. A local grocery store makes fresh pico de gallo so I used theirs instead of making this one to save time. I also found that it was simpler to add leftover pico de gallo to the "rice" recipe above instead of cutting up the tomato and onion.

4 servings

For the Guac:
4 oz (1 small haas) avocado
1/4 cup diced tomato
2 tablespoons diced red onion
2 teaspoons lime juice
2 teaspoons chopped cilantro
1/2 teaspoon kosher salt
fresh black pepper, to taste

For the Pico De Gallo:
1/2 cup diced tomato
1/4 cup chopped onion
1 tbsp minced jalapeno
1 teaspoon lime juice
1/4 tsp kosher salt

For the Steak:
1 lb thin sirloin steaks
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp garlic powder
1/8 teaspoon dried oregano
pinch fresh ground pepper
8 lettuce shells from 1 head

Directions:

Combine the salt, cumin, garlic powder, oregano and black pepper. Rub over the steak.
Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste. Set aside.
Combine the pico de gallo ingredients; set aside.
Heat a grill over high heat. Clean grates and spray with oil. Cook the steaks over high heat 2 to 3 minutes on each side, until the steak is cooked to your liking. Set aside on a cutting board to rest 5 minutes before slicing. Slice into thin strips.
To serve, fill each lettuce cups with 1 1/2 tbsp guacamole and top with steak and pico de gallo.

Famous chicken or tri-tip roast (either works great)....
Place meat in slow cooker along with can of chicken broth (I use low sodium), carrots, red potato's, brussel sprouts, splash of red wine (optional), season to taste, I throw in a few red pepper flakes for heat. I have cooked on low for 10 hours, but works after 6 hours, the longer the better.

@HonnyBrown wrote:

Roasted Vegetables

Fresh, raw vegetables, chopped large
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh cracked pepper

Mix everything and roast for 45 minutes.

I have done many vegetables in a pyrex dish.., cabbage, garlic, peppers, broccoli, scallions..... ANY vegetable with olive oil, s & p. bake at 350 >>>>> it is delicious.

@lucky7s wrote:

@HonnyBrown wrote:

Roasted Vegetables

Fresh, raw vegetables, chopped large
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh cracked pepper

Mix everything and roast for 45 minutes.

I have done many vegetables in a pyrex dish.., cabbage, garlic, peppers, broccoli, scallions..... ANY vegetable with olive oil, s & p. bake at 350 >>>>> it is delicious.

A large cast iron skillet works great, too.....and has a handle for easy removal from the oven.

Good Woman Potatoes

3 slices of bacon, chopped
3 tablespoons of butter
1 onion, sliced into rings
3 Russet potatoes, cubed

Place the bacon and butter in a buffet casserole
Layer the onion and potatoes
Add pepper to taste
Cover with the lid
Cook on medium for 30 minutes
Shake (don't open the lid)
Cook for 20 more minutes

@HonnyBrown wrote:

Roasted Vegetables

Fresh, raw vegetables, chopped large
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh cracked pepper

Mix everything and roast for 45 minutes.

This sounds good, but what temperature do you set the oven on?

Edited. I read more posts and lucky7s says she roasts vegetables at 350 degrees, so I will try this using 350.

Edited 1 time(s). Last edit at 10/14/2016 02:16PM by Jay C.

5­ Minute Peanut Butter Fudge

1 cup natural peanut butter (creamy or crunchy will work)
1/4 cup coconut oil, melted
2 tablespoons honey 
1/4 teaspoon sea salt
1/4 cup confectioners sugar, optional (see below)
1/2 teaspoon vanilla

Combine all ingredients in a mixing bowl. The optional confectioners sugar should be used if you plan to take out of the freezer for more than 5 minutes before eating. This will help to bind the fudge and prevent it from softening up too quickly. Pour mixture into a lightly oiled 5" x 7" pan. Cover and freeze until set, approximately 1 hour. Cut into 24 1­inch squares and store in an airtight container in the freezer.

The best cup of coffee.....Whole Foods French Expresso made in a "French Press" (bought at Target-20.00).
add one spoon dark chocolate and one teaspoon French vanilla, I add one packet of Stevia....will wake you up,
I promise.

I edited the original Jay; thanks for catching that. I roast at 400 in a cast iron roasting pan.

For kicks and grins, add grated ginger to the final dish before serving. YUM!

@Jay C wrote:

@HonnyBrown wrote:

Roasted Vegetables

Fresh, raw vegetables, chopped large
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Fresh cracked pepper

Mix everything and roast for 45 minutes.

This sounds good, but what temperature do you set the oven on?

Edited. I read more posts and lucky7s says she roasts vegetables at 350 degrees, so I will try this using 350.