Monday, March 31, 2008

Red Cabbage Coleslaw *Lauren*

We had this at Cannon's first birthday, and EVERYONE went nuts over it! I have had many emails asking for the here ya go :) (ps- its very healthy)

1/2 head of red cabbage (shred and set aside in a bowl)

mix well (food processor or blender)
1/2 cup of oil
1/2 cup + 2 tbsp of red wine vinegar
3 tbsp of sugar
2 tsp of salt
1 tsp of Lawrys seasoning salt
1/4 tsp of pepper
3/4 tsp of onion powder

Pour over the top of cabbage, chill in refrigerator, mix every so often- serve chilled

Sunday, March 30, 2008

Yummy Cilantro Lime Salad *Lauren*

-Wash a bunch of cilantro and cut the stems. Use the WHOLE bunch of cilantro
-2 cloves of garlic
-juice of 1 lime
-1/2 to 3/4 cup of canola oil
-2 tbs of seasoned rice vinegar
little dash of salt and pepper

mix in blender or food processor

about 4 oz of Feta cheese
1/2 c- to a cup of toasted pine nuts (chopped/toasted macadamia nuts or chopped/toasted cashews are really good as well)
field greens or romaine hearts lettuce (both are great)

Tuesday, March 18, 2008

Layered Enchilada Bake

Layered Enchilada Bake

Layered Enchilada Bake

8 servings
1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Wednesday, March 12, 2008

Strawberry, Kiwi, Banana Salad

This is my favorite to make in the summer w/ bbq chicken or ribs! There's not really set measurements for this salad so you can make as little or as much as you want. Just know that because it is all fresh ingredients it doesn't keep overnight so only make what you think you will eat at one time.

1 pint of Strawberries sliced
3-5 Kiwi's sliced
2-3 Bananas sliced


In a blender add 1 8oz. can of crushed pineapple (juice included) and one banana*. Blend until smooth. Pour over sliced fruit, mix and serve. Yum!

*Sometimes I'll add a tablespoon or two of orange juice to add a little zip

Cherry Jubilee Cheesecake Bars

I made this recipe for Valentine's and we thought they were so yummy! Even better is that they are so so so easy. I'll be making them again tonight for my sister's baby shower since she's having a girl and they are pink!

(you can pretty much substitute the Cherry flavor with any cake & frosting combo...strawberry, lemon, etc)

1 box Betty Crocker® SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened ( Note: to cut out fat, I only used 11 oz. instead of 16 oz. and I used Fat Free cream cheese. They still turned out great.)
1 container Betty Crocker® Rich & Creamy cherry frosting
3 eggs

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): In step 1, prebake the crust 10 minutes. In step 3, bake about 50 minutes.