New Purchase!!

I bought this today while I was at Borders! I cant wait to start cooking out of it and posting the results here!

Strawberry Cupcakes

I have been wanting to try this recipe for a long long time now and finally did! Enjoy!

Strawberry Cupcakes

Ingredient

1 package french vanilla cake mix (with pudding in the mix)

1 package strawberry gelatin (3 oz)

1 cup chopped fresh strawberries

3/4 c. milk

3/4 c. vegetable oil

4 large eggs

Strawberry Cream Cheese frosting (see recipe below)

24 strawberry slices, for garnish

Instructions:

Preheat oven to 350. Grease 2 9-inch round baking pans.
Place the cake mix, gelatin, strawberries, milk, oil, and eggs in a large mixing bowl.

Blend on low speed for about 30 seconds.

Stop machine and scrape down the sides of the bowl.

Increase the mixer speed to 2 minutes.

Divide the batter into the prepared baking pans.

Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, 25-30 minutes.

Remove the pans from the oven and place them on wire racks to cool.

Remove the cakes from the pan and let them cool COMPLETELY on wire racks before frosting.

Frosting

1 package (8 ounces) cream cheese, room temperature

4 table spoons butter, room temperature

3-3 1/2 cups powdered sugar

1/2 cup mashed and drained strawberries*.

Place the cream cheese and butter in a large mixing bowl.

Blend with an electric mixer on low speed until combined.

Stop machine and add 3 cups of powdered sugar and the drained strawberries.

Blend the frosting on low until the sugar is incorporated.

Increase the mixer speed to medium and blend the frosting until fluffy, 30-45 seconds longer, adding extra sugar in needed.

*make sure you drain the strawberries other wise the frosting will be too runny

Here is the finished product.

Deep Dish Chicken Pot Pie

I found this on the Kraft website. Click here to see it.

Deep Dish Chicken Pot Pie

Ingredient

1 lb Boneless skinless chicken breast, cut into 1-inch pieces

1/4 Cup Light Zesty Italian Dressing

4 Ounce Philadelphia Neufchatel Cheese, cubed (cream cheese)

2 Tbsp. Flour

1/2 Cup fat-free reduced-sodium chicken broth

1 Package 10 oz. frozen mixed vegetables, thawed

1 refrigerated pie crust

Instructions:

HEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour; mix well. Add broth and vegetables; simmer 5 min.

POUR mixture into deep dish 10-inch pie plate. Arrange pie crust over filling; flute edges. Cut 4 slits in crust to allow steam to escape.

BAKE 30 min. or until crust is golden brown.

Serves: 6

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

Calories: 330

Cholesterol: 55 mg

Fat: 18 g

Saturated Fat: 6 g

Protein: 22 g

Carbohydrates: 21 g

Sodium: 500 mg

Fiber: 1 g

Sugars: 2 g

Here is what I did different:

I used 1/3 reduced fat cream cheese to help cut calories.

I used fresh carrots, 1 can corn, and 1 can green beans in place of the frozen veggies. I added the carrots when the chicken was almost done cooking and let them cook on the stove a little longer.

This is a great recipe for a cold night or when you are sick. Very easy to make and clean up was easy as well.

Slumgullian

Slumgullian
Qty Measure Ingredient

1 lb. ground beef

1 onion, sliced or diced

2 medium size potatoes

½ teaspoon salt

½ teaspoon pepper1

15 oz. can tomato sauce

1 cup uncooked macaroni or spaghetti

8 slices of cheese

Instructions:

Brown meant, onion, and spuds until done.

Add tomato sauce and a little water.

Bring to a rolling boil and stir in macaroni.

Cover and cook until done.

Cover with cheese and let melt. Serve hot. Great as leftovers.

This is a great comfort food dish. It is like a homemade Hamburger Helper. I loved this dish.

One-Pan Roast Pork with Parmesan Fries

Tonight I tried a new recipe for dinner. It is from Kraft. Here is what they say you will need.

1 egg white, lightly beaten
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. garlic salt, divided
1-1/4 lb. Yukon gold or russet potatoes (about 4), cut into thin wedges
1 pork tenderloin (1 lb.)
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. honey

HEAT oven to 425ºF.

MIX egg white, cheese and 3/4 tsp. garlic salt in large bowl. Add potatoes; toss to coat. Spread onto large greased baking sheet.

BAKE 15 min. Add meat to baking sheet with potatoes; sprinkle with remaining garlic salt. Bake 20 min.

MIX dressing and honey; brush onto meat. Bake 10 to 15 min. or until meat is done (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.

Here is what I did different.

I used pork chops instead of a pork roast. It works better for 2.

I mixed up the Balsamic Vinaigrette Dressing and honey then put the chops in it and baked them from there.