These are great for summer parties with all the great fruits in season now. Feel free to experiment with different fruit combinations.
1 (9 ounce) package yellow cake mix 1 (20 ounce) can pineapple chunks, drained 2 firm bananas, sliced 2 peaches, peeled and sliced 2 cups fresh strawberries, sliced 1 cup raspberries 1/2 cup blueberries 2 kiwi, peeled and sliced 2 cups cold milk 1 (3.4 ounce) package instant vanilla pudding mix 1 cup heavy whipping cream 1 tablespoon sugar
Prepare and bake yellow cake mix according to the package directions using a 9 inch round pan. Cool and then cut into one inch cubes. In a bowl, mix together the pineapple, bananas, peaches, and half of the strawberries. In another bowl, whisk milk and the pudding mix for two minutes. Then let stand for about 2 minutes or until it begins to set. In a mixing bowl, beat the whipping cream until soft peaks begin to form. Add sugar and beat until stiff peaks form. In a large trifle bowl, layer half of the cake cubes, then the fruit mixtures and pudding and whipped cream. Repeat the layers to fill the bowl. Garnish with the blueberries, kiwi and remaining strawberries. Cover and refrigerate for a few hours and then serve.
Many of you have contacted me and asked what happened to my free cookbook offer. It was down for a couple of months, but I am glad to announce that it is back.
I recently put together a new cookbook featuring over 100 recipes called, "You Can't Beat Home Cooking". I plan to start selling this e-book, but for a limited time, I will be giving the e-book away for FREE to anyone who joins my recipe newsletter. If you haven't already signed up for my free recipe newsletter, now is a great time! Tell your friends!
Asparagus With Toasted Bread Crumbs, Lemon, And Garlic
Here is a pretty simple pasta dish that always goes over well in my house. I like preparing this when my local grocery has some nice looking skinny asparagus.
Once you try this recipe you will be in love! These ribs just fall right off the bone. Feel free to experiment with different kinds of barbecue sauce. This is my favorite combination.
I picked up some pork chops earlier this week at Pathmark. I lucked out, these chops were so tender! I decided to use a recipe that I normally use to prepare "Bourbon Chicken". Why not? It is the "other white meat"! I hope you enjoy.
Low Fat Fruity Coffee Cake
Current mood: creative
Category: Food and Restaurants
I love a good coffee cake and this recipe only has 3 grams of fat per serving. Whenever I make this in my house, it's gone within 24 hours! Now I know to make 2. 3 1/3 cups reduced-fat buttermilk baking mix 1/2 cup sugar 3 tablespoons unsalted butter or margarine 2/3 cup fat-free egg substitute 1/2 cup skim milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup spreadable fruit (strawberry, raspberry, blueberry, etc) 1/2 cup confectioners sugar Preheat the oven to 350 degrees F. Spray a 15×10 inch jelly-roll pan with nonstick cooking spray. In a large bowl, combine the baking mix and sugar. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add the egg substitute, milk, and the extracts; with a wooden spoon, stir until just combined. Spread two-thirds of the batter into the pan and smooth the top. Spoon the spreadable fruit evenly over the batter. Drop the remaining batter by tablespoonfuls evenly over the fruit. Bake until light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes. Meanwhile, whisk the confectioners sugar with 1 tablespoon of water until smooth. Drizle evenly over the top of the cake while it is still warm. Serves 18 WATCH FREE COOKING VIDEOS ONLINE
I just installed a new template on my recipe blog. I customized a version of prosense. www.cheftomcooks.com Let me know what you think or anything you can suggest for improvements.
It's that time again! The pumpkin patches have officially opened. Pumpkins aren't just for decoration and pie…it is actually super-nutritious. This my first post of many great Fall recipes.
Ingredients: 2 cups cooked pumpkin 1 1/2 cups evaporated milk 3 large eggs 1/2 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger
Preheat the oven to 350 degrees F. Butter eight 6-ounce baking cups or a medium size baking dish. Put all the ingredients in a blender and blend until smooth. Pour the custard into the cups or baking dish. Place the dish or cups in a larger dish filled with water and bake for about 50 minutes or until a knife inserted comes out clean. Cool & Refrigerate
Learn how to easily cook the secret dishes from your favorite restaurants - Red Lobster, The Olive Garden, The Cheesecake Factory, PF Chang's, KFC, Applebee's and many more...
What could be better than the classic mac and cheese? Adding bacon ! This might not be healthy, but it sure does taste good. Do you have an favorite twists on the classic recipe ?
1 cup uncooked penne, or other pasta 1/4 cup chopped onion 1/4 teaspoon minced garlic 1 tablespoon butter 4 1/2 teaspoons all-purpose flour 1 cup 2% milk 1 1/2 cups shredded cheddar cheese 1 cooked bacon strip, crumbled
Cook the pasta according to the package directions and drain. Meanwhile, in a small greased non-stick skillet, saute the onion and garlic until tender and set aside. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cooks and stir for 1-2 minutes or until thickened. Stir in 1 cup of cheese until melted. Add the pasta, bacon and onion mixture to the sauce; toss to coat. Transfer to a 3-cup baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Bake uncovered at 350F for 15-20 minutes or until the cheese is melted.
2 Servings Nutrition Facts: 528 calories, 29 g fat, 87 g cholesterol, 712 mg sodium, 42 g carbohydrate, 2 g fiber, 32 g protein
They are made with Napa cabbage. Napa Cabbage is the most popular family of Chinese cabbages seen in the supermarkets on the West and Orient. Napa cabbage has long, oblong-shaped leaves that are flat and wide. They are a pale green tending towards greenish white in the centre. Napa cabbage resembles a head of Romaine lettuce, only more tightly compact and with curly edges. When buying Napa cabbage, look for a compact head with tightly closed, crisp, moist leaves, with no traces of yellow or brown.
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