HI GUYS N DOLLS LOL PLEASE PLACE YOUR TRIED & TESTED RECIPES HERE FOR ALL TO HAVE A GO AT & TRY FOR THEMSELVES
Chocolate Marble Cake
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA® Sugar Blend for Baking
1/4 teaspoon baking soda
2 1/2 tablespoons hot water
2 cups sifted cake flour
1/2 cup SPLENDA® Sugar Blend for Baking
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
2/3 cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
1/4 cup semisweet chocolate morsels
Preheat oven to 325°F (175°C). Grease and flour a 6-cup Bundt pan or an 8 1/2x4 1/2-inch loaf pan. Set aside.
Combine cocoa, 1 tablespoon SPLENDA® Sugar Blend for Baking, and baking soda; gradually stir in hot water to form a paste. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter. Add cocoa mixture to remaining batter, beating at low speed until blended. Alternate light and dark batters by tablespoonfuls into prepared pan. Gently swirl batters with a knife to create a marble effect.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on a wire rack. Drizzle with chocolate glaze, if desired.
Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot. Add chocolate morsels; stir until smooth. Place mixture in a small heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake.
Makes 12 servings.
Nutritional Facts Per Serving: Calories: Calories: Calories: 250; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 7g; Cholesterol: 60mg; Sodium: 220mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 12g; Protein: 4g
Exchanges Per Serving: 1 1/2 Starches, 3 Fats
I RECOMEND YOU USE COOKING CHOC IT HAS LESS FAT IN IT
this is a fave of my kids not recomended to eat every day tho
Serve this delicious salad in a glass bowl with straight sides to display all the colorful layers.
Layered Tuna and Pasta Salad
1 1/3 cups dry cavatelli or medium shell macaroni
4 cups shredded iceberg lettuce
1 cup chopped, seeded cucumber
1 cup chopped, seeded tomato
1 (9 1/2-ounce) can chunk white tuna, drained and broken into chunks
1 cup frozen peas
1 (2 1/2-ounce) can sliced ripe olives, drained
2 hard-cooked eggs, sliced
Herb Dressing (recipe follows)
1/2 cup finely shredded cheddar or Monterey Jack cheese
2 tablespoons sliced green onion
Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
Place shredded lettuce in the bottom of a 3-quart glass salad bowl with straight sides or other similar serving dish.
Layer the remaining ingredients in the following order: Cooked pasta, cucumber, tomato, tuna, peas, olives, and egg slices.
Carefully spread the Herb Dressing evenly over top of salad, sealing to the edge of the bowl. Sprinkle with the cheese and green onion.
Cover tightly with plastic wrap. Chill salad for 4 hours or overnight.
To serve, toss layers lightly to mix.
Makes 6 servings.
Herb Dressing
1/2 cup mayonnaise or salad dressing
1/3 cup plain yogurt
1/4 cup chopped flat-leaf parsley (Italian parsley)
1 tablespoon snipped fresh chives
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
Freshly ground pepper to taste
Combine all ingredients in a small bowl, mixing well.
Makes 1 cup.
this is my fave i would eat this everyday if i could the dressing teasts better with a dolop of salad cream rather than mayo
Chicken Casserole
1 (2 1/2 to 3-pound) chicken, stewed and de-boned
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup (8-ounces) shredded cheddar cheese
1 teaspoon prepared mustard
1/4 cup Miracle Whip brand salad dressing
1 sleeve Ritz crackers, crushed
1/4 cup (1/2 stick) margarine or butter, melted
Mix chicken, soup, cheese, mustard, and Miracle Whip in a bowl.
Place mixture into a lightly greased medium casserole dish.
Crumble crackers on top and drizzle evenly with margarine.
Bake at 350F (175C) until bubbly, about 45 minutes.
Makes 6 to 8 servings.
i have load of tried & teasted recipes i could go on forever if anyone wants any give me a yell