Lemon Bundt Cake With Lemon Butter Icing

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Lemon Bundt Cake With Lemon Butter Icing
 
If you LOVE Lemon, your going to LOVE this cake, its super moist and packed full with Lemon goodness. I know its not diet friendly but its sure is good for a splurge, the icing is not overly sweet either. Great to whip up when you have company coming too . I hope you all Enjoy!!!
Ingredients
  • For the Cake:
  • 1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
  • 1 (3 ounce) box instant lemon pudding (sugar free)
  • 4 extra large eggs (room temp)
  • 1 cup sour cream
  • 2 teaspoons lemon extract (optional)
  • 1 lemon, juice of
  • 1 lemon, zest of
  • 1⁄2 cup oil
  • For the Icing :
  • ½ Cup Butter
  • 2 tablespoons lemon Juice
  • ½ teaspoon Lemon Extract
  • 1 tablespoon Milk
  • 3 cups confectioners sugar
Instructions
  1. Preheat oven as directed.
  2. Mix all ingredients and bake as directed on the box. Set to cool. Once cooled frost with lemon butter
Notes
NOTE: I used a Bundt pan but you can also use 2 large loaf pans.
And they can be frozen for 30 days and still taste like you just baked them! Perfect to whip up and have in your freezer for unexpected company. All you need is a good cup of Joe to go with it

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Cake Mix Ups

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Pineapple Angel Food Cake Recipe:…
Just two ingredients!! 1 large can crushed pineapple w/juice and 1 box angel food cake mix. Blend in large bowl and bake 350 for 30 min. in 9×13 ungreased pan. Oh so easy! 1/12 cake =165 calories

Cherry Angel Cake:
~ 1 box angel food cake mix and 1 can light cherry pie filling . . . mix both ingredients together and place in a greased 9×13 pan and bake at 350′ for about 20-25 minutes.

Cinnamon Apple Cake:
2-ingredient Cinnamon Apple Cake: 1 Can Of Apple Pie Filling And 1 Box Of Angel Food Cake (dry Mix Only). Combine Both Ingredients In A Bowl. Transfer To Greased 9×13 Pan And Bake At 350 Deg. For 20 Minutes Or Until Top Browns.

Blueberry Angel Food Cake:
1 Box Angel food Cake Mix 1 Can Blueberry Pie Filling (approx 22 oz can) Mix both ingredients together and spread in 13 x 9 baking pan. Bake at 350 degrees F for 28-30 minutes. Let stand for about an hour and top with whipped cream!

Lemon Bars.
1 box angel food cake mix 1 can lemon pie filling. Mix dry cake mix and cans of pie filling together in large bowl (I just mixed it by hand) Pour into greased baking pan. Bake at 350 degrees for 25 minutes or until top is starting to brown.

3-2-1 cake!
Mix 1 box of Angel Food cake mix with one box of cake mix. To make, use 3 tablespoons of cake mix, 2 T water, cook for 1 minute in microwave.

 

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The Best Pimento Cheese

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The Best Pimento Cheese
Serves: 8
 
Ingredients
  • 1 (8 ounce) package shredded sharp cheddar cheese
  • 1 (8 ounce) package shredded white cheddar cheese
  • 1 (4 ounce) jar pimientos, with juice, chopped
  • ½ cup mayonnaise
  • salt & pepper to taste.
Instructions
  1. Mix the shredded cheese together with the pimientos. Stir in the mayonnaise.
  2. With a metal spoon (pimientos will stain plastic or wood), stir until the mixture is well blended.
  3. Add salt and pepper to taste and stir again. Keep covered in the fridge until ready to use.
  4. Serve with corn chips or bread.

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MINI BAKED APPLE TACOS

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MINI BAKED APPLE TACOS
 
A delicious treat!
Ingredients
  • 4 apples, peeled, cored & sliced
  • ¼ cup Sugar
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ C Water
  • ¼ cup water
  • 2 tsp corn starch
  • 3 large whole wheat tortillas
  • Olive oil
  • 3 Tbs sugar- 1 tsp cinnamon, mixed
  • Coconut Whipped cream
Instructions
  1. Add apples, sugar, cinnamon, nutmeg, and water to a medium pot.
  2. Stir until well combined, cover and cook on medium, stirring frequently for 10-15 minutes or until apples are almost soft.
  3. Mix 2 tsp cornstarch with ¼ cup water and add to Apple mix to thicken.
  4. Cut 3 x 4" diameter circles on each large tortilla.
  5. Preheat oven to 300 F Brush with olive oil and sprinkle a little cinnamon on each side. Rub in. Drape mini tortillas over bars on oven rack. Bake for 15-20 minutes or until tortillas are crunchy and will hold their shape.
  6. Remove from oven.
  7. Spoon Apple mixture in shell, top with whipped cream and sprinkle a little cinnamon/sugar mix over top.
  8. Enjoy!

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Apple Chips

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Check out Wildtree Sugar and Spice Mix ins

Root Beer Float Cake

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Root Beer Float Cake
 
Ingredients
  • 1 package of white cake mix
  • 1¾ cup of root beer divided
  • ¼ cup of canola oil
  • 2 eggs
  • 1 envelope of powdered whipped topping mix
  • (I used Dream Whip)
Instructions
  1. In a large bowl or mixer combine cake mix, 1¼ cups of root beer, oil and eggs. Beat on low speed for 2 minutes or you can mix ingredients by hand for 3 minutes.
  2. Pour into a greased 13x9 baking pan.
  3. Bake at 350 for 30 to 35 minutes or until toothpick comes out clean.
  4. Cool completely before icing.
  5. For your icing combine the remaining ½ cups of root beer with the whipped topping mix.
  6. Beat on high until soft peaks form.
  7. Ice cake and store in fridge.
Notes
And yes you can definitely taste the root beer in this-it's so yummy!!

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Carolina Coleslaw

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Carolina Coleslaw
 
Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this easy-going version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings and other picnic or potluck favorites. For best results, soak the red onion in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before use to tame the strong flavor and reduce odor. In addition, tough kale leaves can be tenderized by rubbing them with some olive oil for a few minutes.
Ingredients
  • 1 head green cabbage, cored and thinly sliced
  • 1 small or ½ medium red onion, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 large carrots, grated
  • 4 large kale leaves, stalk removed and cut into thin ribbons
  • salt and pepper, to taste
  • ¾ c. apple cider vinegar
  • ½ c. white sugar
  • ½ c. grapeseed oil
  • 1 T. Dijon mustard
  • 2 t. celery seeds
Instructions
  1. Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.
  2. Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
  3. Cover with plastic wrap and chill in the refrigerator for a couple hours before serving. If desired, season with additional salt and pepper before serving.

2016 All Rights Reserved, WendyWeighsin

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Broiled Angel Food Cake with Maple Whipped Cream

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Broiled Angel Food Cake with Maple Whipped Cream
 
Once you’ve tried broiled angel food cake, there is a good chance you’ll never want it any other way. With a crisp, golden brown crust reminiscent of toasted marshmallows and that tender melt-in-your-mouth interior you’ve come to expect from angel food cake, this is sure to become one of your favorite go-to dessert recipes for fast and delicious results. This recipe can be made with your favorite homemade angel food cake recipe or with the store-bought variety. However, if you buy a pre-made cake, look for one that is not packaged inside a disposable baking pan. The exterior of cakes sold like this tend to be very sticky, which makes them more difficult to slice. Look for one that is packaged with just plastic wrap around it for protection, instead.
Ingredients
  • 1 pint heavy whipped cream
  • 1-2 T. real maple syrup
  • 1 angel food cake, homemade or purchased
  • 5 T. unsalted butter, melted
  • 1 pint fresh strawberries, washed, hulled and cut into chunks or slices
  • ½ pint fresh blueberries, washed
Instructions
  1. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
  2. Place your oven’s top rack on the highest setting and turn the broiler on high.
  3. Due to its round shape, angel food cake is normally cut into a series of wedges. However, the pieces will not brown evenly under the broiler if cut like this. Instead, carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2” wide cuts, starting on one side of the cake and working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.
  4. Place the angel food cake slices on a rimmed baking sheet lined with parchment paper, and brush the top with melted butter. Turn over each piece and repeat on the other side.
  5. Place baking sheet under the broiler until a golden-brown crust starts to form. (You may need to rotate the baking sheet to get uniform results). Keep a close eye on the cake during this time because it can burn very quickly. Once toasted, remove baking sheet from oven and turn over each piece of angel food cake. Place back under the broiler and toast the remaining side until golden brown.
  6. To serve, arrange toasted slices on individual serving plates and top with maple whipped cream and fresh berries.

2016 All Rights Reserved, WendyWeighsin

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COMEBACK SAUCE

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COMEBACK SAUCE
 
Here's the sauce that keeps people coming back for more!!!
Ingredients
  • 1 Cup Mayonnaise
  • ¼ Cup Heinz ketchup
  • ¼ Cup Heinz Chili Sauce (not Thai chili sauce)
  • 1 Tsp Dijon Mustard
  • 1 Tsp Onion Powder
  • ½ Tsp Garlic Powder
  • 2 Tsp Worcestershire Sauce
  • 1 Tsp Ground Black Pepper
  • ¼ Tsp Tabasco Sauce
  • 1 Tbsp Lemon Juice
Instructions
  1. Mix all ingredients together and chill for a couple of hours before serving.
  2. Store covered in fridge!
  3. YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING!
Notes
Try Comeback Sauce with;
Onion Rings
Fries
Sweet Potato Fries
Hamburgers
Veggies
Enjoy!

 

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Salted Caramel Toffee Dip

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Salted Caramel Toffee Dip
 
**I recommend having the cream and butter ready to pour before you begin as this can go fast!**
Ingredients
  • 1 8 oz bar of cream cheese
  • toffee candy bits
  • For the Caramel/Toffee sauce:
  • 1½ cups sugar
  • ⅓ cup water
  • 1¼ cups heavy cream
  • 1 tbsp. butter
  • 1 tsp sea salt
Instructions
  1. You will need a heavy bottomed medium saucepan for this. Into the pan add the sugar and water..... You may stir this till mixed well BUT DO NOT STIR AGAIN TIL YOU ARE ADDING THE CREAM!!! **VERY IMPORTANT** (if you stir while the sugar is cooking, it will crystalize!!!)
  2. Cook over a med/low heat and let it sit until sugar starts to dissolve and begins to bubble, fast tiny bubbles...
  3. Continue to cook over med/high heat until it begins to turn a MEDIUM DEEP BROWN color.** WATCH VERY CLOSE as it can burn very quickly at this point**IF THE MIXTURE TURNS A DARK BROWN/BLACK START OVER!! It will be burnt at that point...
  4. As soon as the desired color is reached, REMOVE from heat and immediately & carefully add in the cream and butter - the mixture will bubble fiercely but let it sit until it settles. Add the salt and stir til dissolved.
  5. Place on a cooling rack til it is room temperature.
  6. Store in an airtight container in the refrigerator.
  7. Pour cooled sauce over cold cream cheese and sprinkle toffee bits on top.
  8. Serve with sliced apples or graham crackers.

 

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Zucchini Fritters

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Zucchini Fritters
 
Ingredients
  • 2 small zucchini (I used 1 large)
  • 1 egg, beaten
  • ¼ cup Parmesan cheese
  • ¼ cup flour
  • 3 tsp salt, divided
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp parsley (optional)
  • Oil, for frying (I use garlic grapeseed oil)
Instructions
  1. Grate zucchini.
  2. I grated mine into my strainer/colander in the sink then mix it with 2 teaspoons of salt and allow it to rest for about 10 minutes. Squeeze out as much of the liquid as possible.
  3. In a large bowl, toss grated zucchini with the egg. Add all the dry ingredients and mix well.
  4. Heat the oil in a skillet/pan.
  5. Drop spoonfuls of the mixture in the hot oil, flattening with a spatula, 3 to 4 minutes per side.
  6. I let mine cook for about 6 minutes per side (flipping twice and flattening to make sure they cooked evenly) to ensure that they were crispy.
  7. Drain on a paper towel. Enjoy!

 

 

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Crockpot Candy

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Crockpot Candy
 
To keep from eating it all, give as gifts!
Ingredients
  • 32 oz dry roasted peanuts (I think I'm going to try almonds!)
  • 12 oz semi sweet chocolate chips
  • 4 oz German sweet chocolate bar (found in baking isle with chocolate chips)
  • 32 oz white vanilla candy melts (I usually buy these at my local craft store with the cake decorating items. Can also buy online.)
Instructions
  1. Place ingredients in a crockpot as listed.
  2. Do not stir.
  3. Cook on low for 1½ -2 hours - do not open the lid!
  4. After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan.
  5. Allow to harden and store in a closed container...
  6. THESE ARE ADDICTIVE.

 

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Kerry’s Chicken Piccata

 

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Kerry's Chicken Piccata
 
Ingredients
  • 4 skinless chicken breasts (butterflied)
  • ¾ c flour
  • 8 tbsp. butter
  • 6 tbsp. olive oil
  • ½ c lemon juice (I used fresh lemons)
  • 1 c chicken broth
  • 3-4 tbsp. capers
  • salt & pepper
Instructions
  1. Put flour in a medium bowl and season with salt & pepper. Set aside.
  2. Place chicken breasts between plastic wrap and beat with a meat tenderizer on both sides. (the plastic wrap keeps splattering contained)
  3. In a large saute pan, heat olive oil and 2 tbsp. of butter over med/high heat.
  4. Salt & pepper both sides of each chicken breast then dredge in the flour mixture and place in heated pan.
  5. Cook on each side approx. 3-4 minutes, til browned on each side.
  6. Remove from pan and set aside. Into the hot pan add the lemon juice, capers and chicken broth and stir well.
  7. Place chicken back into the pan and add remaining butter. Cook over medium heat til liquid cooks down and thickens & chicken finishes cooking.

 

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Coconut Dream Pudding

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Coconut Dream Pudding
 
Ingredients
  • 1⅓ ounces dream whip whipped dessert topping mix
  • 2¼ cups skim milk, divided...
  • ½ teaspoon vanilla extract
  • 2 (1 ounce) sugar-free vanilla pudding mix
  • ¾ cup coconut, toasted
Instructions
  1. Beat dream whip mix, ½ cup skim milk and vanilla for 4 minutes.
  2. Add remaining milk and pudding mix and beat for 2 mores minutes.
  3. Fold in coconut.
  4. Put in serving dishes and refrigerate for at least 1 hour.

 

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Loaded Chicken & Potatoes

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Loaded Chicken & Potatoes
 
Ingredients
  • 1 lb boneless chicken breasts, cubed (1″)
  • 6-8 medium skin on red potatoes, cut in ½″ cubes
  • ⅓ c olive oil
  • 1½ tsp salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp hot sauce (more if you like it HOT)
  • For theTopping:
  • 2 c fiesta blend cheese
  • 1 c crumbled bacon
  • 1 c diced green onion
Instructions
  1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
  2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
  3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
  4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
  5. Serve With: extra hot sauce and/or ranch dressing or sour cream...

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*** Coconut-Pecan German Chocolate Pie ***

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*** Coconut-Pecan German Chocolate Pie***
 
If you like German Chocolate Cake you will LOVE this Pie Seleta made, just be warned it is Sweet and NOT a diet food. Great for your next pot luck get together!
Ingredients
  • 1 pie crust (use your favorite pie crust recipe or you can use pillsbury pie crust that you unroll..there are 2 in the box and you will just need one)
  • For the filling:
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can sweetened condensed milk (14 ounce)
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or you can use walnuts if you want
  • For the topping:
  • ½ cup packed brown sugar
  • ½ cup heavy whipping cream
  • ¼ cup butter, sliced
  • 2 egg yolks
  • 1 cup coconut flakes (the sweetened kind)
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans or walnuts
Instructions
  1. Preheat oven to 400°. On floured surface, roll out pie dough to a ⅛" and place into a 9" pie plate, flute edges. Place 2 sheets of foil over the top of the dough (don't poke holes in crust) then fill the crust with dried beans or dry rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and dry beans or dry rice and bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
  2. To make filling, melt chocolates in a large bowl in microwave, stirring until smooth. Cool slightly. Whisk in condensed milk, 4 egg yolks and vanilla, then stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour.
  3. To make topping: In a small heavy saucepan, combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. then return all to pan, whisking constantly (very important not to stop stirring) Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°. Remove from heat. Stir in the coconut and vanilla; cool for another 10 minutes.
  4. Pour over filling and spread evenly, sprinkle with pecans.
  5. Refrigerate 4 hours or until cold.
  6. Serves about 10 (best to make slices small this is a rich pie)
  7. Enjoy!

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Meaty Ham And Cheese Ring

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Meaty Ham And Cheese Ring
 
Ingredients
  • 2 cans (8 oz each) refrigerated Crescent dinner rolls
  • 1 cup mozzarella cheese
  • ⅓ pound salami
  • ⅓ pound ham
  • ¼ pound prosciutto
  • 6 slices Havarti cheese, halved
  • pepper to taste
  • dried basil
Instructions
  1. Preheat the oven to 375˚F / 190˚C.
  2. Unroll cans of dough, separate into triangles. On a large cookie sheet, I used a pizza sheet worked awesome Place a bowl in the centre (about 5 inches in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.
  3. Layer cheese, salami, ham, prosciutto, and Havarti on each triangle closest to the ring. Season with pepper and basil .
  4. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
  5. Bake for 30 minutes or until the dough is golden brown.
  6. Cool 5 to 10 minutes before cutting into serving slices.
  7. Enjoy

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Grilled Chicken Taco Salad

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Grilled Chicken Taco Salad
Serves: 4
 
Ingredients
  • 4 chicken breast cutlets
  • 1 tablespoon Wildtree Taco Seasoning
  • ½ cup low fat sour cream
  • ¼ cup milk
  • 2 teaspoons Wildtree Spicy Chipotle Ranch
  • 6 cups chopped romaine lettuce
  • 1 avocado, sliced
  • ½ cup black beans, drained and rinsed
  • ½ cup corn
  • 1 cup shredded cheese
Instructions
  1. To prepare the chicken, rub the breast with the Taco Seasoning and grill it on a greased grill until it is cooked through.
  2. Meanwhile whisk together the sour cream, milk, and Chipotle Ranch; set aside.
  3. Divide the salad among 4 plates, top with avocado, black beans, corn and cheese.
  4. Slice each grilled chicken breast and lay it on top of the salad.
  5. Drizzle with the Chipotle Ranch Dressing.
Nutrition Information
Calories: 440 Fat: 23 gm Saturated fat: 10 gm Carbohydrates: 20 gm Sodium: 570 mg Fiber: 7 gm Protein: 40 gm Cholesterol: 115 mg

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Check out Chipotle Ranch Check out Taco Seasoning

 

 

Cauliflower Crust Pizza

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Cauliflower Crust Pizza
 
Ingredients
  • CRUST:
  • 1 small head cauliflower
  • 2 eggs
  • 1 cup finely shredded mozzarella cheese (or another kind!)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried minced garlic (or fresh garlic)
  • ½ teaspoon onion salt
  • TOPPINGS:
  • Whatever you like!
Instructions
  1. We used a food processor and mixed all the ingredients for the crust in it.
  2. Shape it into a 9 to 12-inch round. Bake the crust. 400 F for 30-40 minutes Top it with desired sauce and toppings.and return to oven until cheese melted/browned.
  3. We topped ours with cheese, salami and onion
  4. That is all!
Notes
Note: You can make the crust thinner and bake longer if you want it crispier.

 

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STRAWBERRY SHORTBREAD PIE

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STRAWBERRY SHORTBREAD PIE
 
OH MY!!!! This one is absolutely AMAZING!!!
Ingredients
  • *For the Crust :
  • 1¼ c. flour
  • ¼ c. sugar
  • pinch of salt
  • ½ c. butter (room temperature..very important)
  • *For the cream cheese whippy layer:
  • 1 c. heavy whipping cream
  • 8oz of cream cheese.. (room temp.)
  • 1¼ c. powdered sugar
  • 1 tsp vanilla
  • *For the strawberry topping:
  • 3 cups of sliced strawberries
  • ½ c. powdered sugar
  • 2 tsp. cornstarch
  • 3 drops red food coloring
Instructions
  1. To make your crust.. Preheat oven to 325.... mix your flour, sugar in a med. bowl...
  2. cut in the butter until crumbly.. then quickly combine mix it with your hands until it forms a dough... its ok if its a bit dry.... press evenly onto bottom and sides of 9" pie pan... don't press to hard.. bake for 20 to 25 min. Cool Completely
  3. To make the cream cheese layer: 1st whip your heavy cream until stiff. ... then set it in the refrigerator...In another bowl.. cream your cream cheese and 1¼ cup of powdered sugar until smooth.. 1 to 2 min...blend in vanilla...Fold the whipped topping in...***VERY IMPORTANT...Try not to eat it all.. ya it's that good...put the mixture in the cooled pie crust and smooth.. refrigerate.
  4. To make the strawberry topping... mix the sliced strawberries and ½ cup powdered sugar... Let Stand 30 min.... drain the juice.. SAVE it.... you need ⅓ cup if not enough add some water.. In a small sauce pan put juice, cornstarch and red food coloring... stir constantly till thickens...remove from heat... cool completely.. then combine with strawberries..
  5. You can spread on pie now or wait till serving.. leave a bit of an edge so you don't make the crust soggy....

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