Plum Cake

Preheat oven to 350 degrees. Combine and mix until creamy: 3 eggs, 2 C. sugar, 1C. oil.
Add remaining ingredients and mix well: 2 C. flour, 1 oz. (entire bottle) red food coloring, 2 small jars baby food plums, 1/2 tsp. soda, 1/4 tsp. salt, 1 tsp. cinnamon, 1 tsp. vanilla, 1 C. chopped nuts. Bake in bundt pan for 1 hour & 10 mins. (check with toothpick after 1 hour; it may be done if toothpick comes out clean. After cake cools, frost with any cream cheese frosting.

Thuper Thmoothieth (Super Smoothies)

Ingredient amounts are approximate. You may adjust for your desired smoothie texture and flavor balance. Both recipes make 2 large smoothies or several smaller ones.

Vanilla Chocolate Cherry Bomb

• 1 Cup ice



• 1 Cup frozen pitted cherries



• 1 Cup vanilla yogurt (or plain yogurt plus 1 tsp. vanilla extract)



• 1 banana



• 2 T chocolate syrup
  

Blend all ingredients. (If you need to add liquid for blendability, I recommend milk or water). Then drizzle more chocolate syrup on top.

Cherry Lime Squeeze

• 1 Cup frozed pitted cherries



• 2 real fruit lime popsicles (or 1 Cup limeade plus 1 Cup ice)



• 1 Cup plain yogurt

Blend all ingredients. (If you need to add liquid for blendability, I recommend limeade, milk, or water).

Twice-Baked Sweet Potatoes

OMG! Are these delicious! The flavor resembles a dessert, but they are reasonably low in fat and sugar, and packed with fiber and vitamin A...almost too good to be true.

HINT: To save time, I did the first part of the "baking" in the microwave. But I believe it is IMPERITIVE that you do the last 8 minutes in the conventional oven.

http://www.kraftfoods.com/kf/recipes/twice-baked-sweet-potatoes-111250.aspx

Olive Oil Mashed Potatoes

Olive Oil Mashed Potatoes
By Joanne Weir
This Recipe Is:
(Serves 8)
3 pounds starchy baking potatoes, peeled and quartered (I leave the skins on and just cut them a little smaller to make them easier to mash)
1/4 cup extra-virgin olive oil
1/2 cup 2 percent milk
2 tablespoons white wine vinegar
1/4 cup snipped fresh chives (or 1 T. dried chopped chives)
Coarse salt and freshly ground black
1. Boil the potatoes in salted water until tender, 20 to 30 minutes. Drain and return to the saucepan.
2. Add the oil and milk to the potatoes. Mash the potatoes while the pan is still over the heat, then add the vinegar, chives, salt, and pepper. Taste and season with additional oil, vinegar, or salt as needed to desired consistency.

Nutrients per serving calories 185, protein 3g, carbohydrates 28g, fiber 4g, fat 7g (saturated fat 1g), cholesterol 1mg, sodium 309mg

Grilled Romaine Salad

That's right ladies, I grill MY lettuce! The blog has been a bit lonely of late, so here's something for you to sink your teeth into.

• Hearts of romaine
• Olive Oil
• Fresh Diced Tomatoes
• Finely Grated Parmesan Cheese
• Bleu Cheese Crumbles (if you so desire)
• Balsamic Vinegar
• Salt & Pepper to taste

Cut hearts of romaine in half length-wise. Brush the cut side of each half-heart with olive oil. Dredge in parmesan cheese. Place oil-side down on a heated grill or pan for about 1-2 minutes...just long enough to brown the cheese. You will still want the outside of the romaine to be crisp and cool.

Remove from heat. Garnish with bleu cheese and diced tomatoes (of course you can use any garnishes you choose, but I find that less is more with this scrumptious side). Drizzle with balsamic vinegar. Sprinkle with salt and pepper. Enjoy!

Healthier Chicken Fried Steak (For Dad)

I haven't tried this recipe yet, but I posted it for Dad, because I told him I'd find a healthier version of one of his all time favorites. Mether, if you make it for him, give me the review, and perhaps I'll make it for Larry. I saw a comment from one woman that said she eliminated the salt because the crackers were already salted.

This is from the March 08 issue of Southern Living. I was intrigued by the method of this recipe and can't wait to try it....Nutitional info from Southern Living...CALORIES 315; FAT 11.9g (sat 3.9g,mono 5g,poly 1.1g); PROTEIN 29.3g; CHOLESTEROL 65mg; CALCIUM 43mg; SODIUM 369mg; FIBER 0.9g; IRON 4.1mg; CARBOHYDRATE 20.3g

10 min 5 min prep
SERVES 6
6 (4 ounce) cube steaks(1 1/2 lb.)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup egg substitute
45 saltine crackers, crushed (1 sleeve plus 7 crackers)
vegetable oil cooking spray

Sprinkle steaks with salt and pepper.
Dredge steaks in flour; dip in egg substitute, and dredge in crushed crackers.
Lightly coat steaks on each side with cooking spray.
Cook steaks, in batches, in a hot nonstick skillet over medium heat 3 to 4 minutes on each side or until golden, turning twice.
Can trasfer steaks to a jelly roll pan at 225 if need be to keep warm.

Recipe Rating System

Hello Bloggers!

I just wanted to point out a new feature of the blog. I installed a widget that lets us use a star system to rate the recipes! Pretty cool, right? Or am I just a nerd? Either way.

Betz