Favorite E-Z Recipies!! - Freeze-Frame Radio

darleneapd · Cuff 'Em N' Stuff 'Em

Favorite E-Z Recipies!!

darleneapd · Cuff 'Em N' Stuff 'Em

Raspberry-Kissed Lemonade Cupcakes XOXO

Ingredients

Cupcakes
18 1/4-oz. box lemon-flavor cake mix
2 tsp. sugar-free lemonade mix
1/4 tsp. ground nutmeg
1/2 cup sour cream
3 large eggs
1/2 cup seedless raspberry preserves

Lemonade Buttercream Icing
4 cups sifted confectioners sugar
2 tsp. sugar-free lemonade mix
6 Tbsp. unsalted butter, melted
fresh raspberries (optional)

Directions

1. Preheat oven to 350ºF. Line 20 muffin cups with paper liners. In large bowl with electric mixer, combine cake mix, lemonade mix and nutmeg. Add 1 cup water, sour cream and eggs. Beat on low speed for 30 seconds, until blended. Increase speed to medium and beat for 2 minutes more, occasionally scraping bowl.

2. Spoon batter into prepared muffin cups, filling halfway. Place a scant teaspoonful of raspberry preserves in the center of the batter in each cup. Spoon remaining batter on top. Bake for 20 minutes, or until tops spring back when lightly touched. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

3. For icing, combine confectioners sugar, lemonade mix, melted butter and 2 Tbsp. water in medium bowl with electric mixer, beating on medium speed until blended. Add more water as needed, until icing reaches creamy spreading consistency.

4. Swirl icing on top of each cooled cupcake, leaving a slight depression in the center. Spoon remaining raspberry preserves into the depression in each iced cupcake. Top with raspberries as desired.

Each cupcake: About 259 calories, 2g protein, 47g carbohydrate, 7g fat (4g saturated), 1g fiber, 44mg cholesterol, 214mg

willy_smith34 · Lord of Linguists

Darlene...... That looks delicious

garougal · Cleverly Disguised As A Responsible Adult

I made this one today and it is still a favorite breakfast dish of mine...

Cracker Barrel Hash Brown Casserole II

Ingredients:
1 bag frozen country style hash browns, thawed and drained
1/2 cup finely chopped onion
Jane's Crazy Mixed-Up Salt, to taste (or use salt, pepper, garlic powder)
2 cups shredded colby cheese
1 can cream of chicken soup

Optional:
2 cups crushed cornflakes
1/4 cup melted margarine or butter

Preheat oven to 350 degrees. Cook hash browns, onions, and seasonings in a skillet until hash browns are lightly browned. In a large bowl, mix cheese and soup. Add in hash brown mixture and mix well. Pour mixture into a lightly greased 8X8 baking dish. If desired, mix cornflakes and melted butter together and pour on top of hash brown mixture. Bake 30-40 minutes.

garougal · Cleverly Disguised As A Responsible Adult

This is a super easy breakfast dish and very adaptable...

Irish Eyes

4 slices bread (sandwich sliced, white, wheat or sourdough work best)
Spreadable margarine or very soft butter
4 eggs
4 slices of cheese (any kind, but I like swiss, smoked gouda, or mozzarella)
4 slices tomato
salt and pepper to taste (or any other desired seasoning)

Butter both sides of each slice of bread. Using a drinking glass, cut cicles out of the center of each slice of bread. Place in a lightly greased skillet over medium heat. Drop one egg into the center of each slice of bread, breaking yolk if desired. When bread begins to brown, flip bread slices with egg centers. Place a cheese slice and a tomato slice on top of each, season, and cover skillet. Cook until cheese melts or underside of bread reaches desired doneness.

garougal · Cleverly Disguised As A Responsible Adult

This is great for fried carrot chips, topping burgers, or even on raw veggies...

Dive! Cajun Mayonnaise

1/2 cup mayonnaise
1 tsp lemon juice
1/4 tsp ceyenne pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp ground black pepper
1/8 tsp paprika
1/8 tsp dried thyme
dash of salt
pinch dried oregano

Combine all ingredients in small bowl. Cover and refrigerate for several hours (or overnite) before serving.

-- Edited by garougal at 21:30, 2007-05-20

garougal · Cleverly Disguised As A Responsible Adult

Summer Salad

For dressing:
Mix together 1/3 cup raspberry vinegar, 1 tsp salt, 1/2 cup sugar (or Splenda equivalent), 1 tsp dry mustard, 1 cup canola oil, 1 1/2 Tbsp minced onion. Set aside and add 1 Tbsp poppy seeds right before serving.

For salad:
Brown 2 cups pecans in margarine. Toss with 1 bag/container of baby greens (or baby spinach if preferred), 1 small can drained mandarine orange slices, 1 sliced starfruit, and 1 pint washed and sliced fresh strawberries. Top with dressing to taste.

Note: This is also tasty with sliced grilled chicken served on top!

-- Edited by garougal at 21:38, 2007-05-20

-- Edited by garougal at 21:40, 2007-05-20