WHIPPED CREAM

1. Chill quart bowl in freezer.

2. Place 1 cup whipping cream  in bowl and whip on high with mixer.

3. When peaks start to form, add:

            1/2 tsp. vanilla

            2 Tbsp. (more or less) sugar

Continue to whip on high until cream starts to stiffen.  

Don't over mix.

Hint:  If you do not use all the whipped cream, and are going to use it within a day or two, store it in the refrigerator and simply whip it up again when needed.  

   

FOR LONGER STORAGE:  
1. Place dollops of whipped cream on a cookie sheet or plate lined with waxed paper.  
2. Place in freezer.  
3. When frozen, cut waxed paper in squares around each dollop. 
4. Place each in a single layer in a container, with the waxed paper on the bottom of each dollop.  
5. Carefully place a second or third layer as needed- don't squish.
6. Place tight lid and store in freezer.  

To use, remove what you need from freezer and place in refrigerator to thaw, or if in a hurry, let sit on counter or on top of dessert a few minutes until thawed. 

Cream can be served as individual dollops, or combined (after thawed) and mixed for a bowl of cream.

     

PINEAPPLE ANGEL FOOD CAKE

Found this recipe on Facebook June 2014 from HealtyHappyHelpers.  It is delicious and worth keeping. The one I found had no frosting options, so I tried the whipped cream, and it is fantastic that way.  It is also good without the cream.


*The recipe I found said that Angel Food cake mixes that have two packets instead of one do not work.  I am going to try mixing the two packets together and proceeding that way.  I will post my results. 

RESULTS:  The batter looked okay at first, but when I baked it, it didn't rise like the mix that has just one packet.  It turned out sort of rubbery.  So now you know! (^_^)

Combine and blend with spoon:

       1 box of Angel Food Cake mix*

       1 can(20 ounces) crushed pineapple in its own juice

When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.

Pour into a greased 9X13 cake pan and bake at 350^o for 

30 minutes.  Serve warm or cold.

TO FROST, cool cake thoroughly.   Spread whipped cream over the top, or cut into pieces and place a dollop of whipped cream on each piece.  

SEE WHIPPED CREAM RECIPE ON THIS BLOG

ORANGE BANANA SMOOTHIE

      Yield:  Approximately 3-4 cups

1 container (approx. 10-12 oz.) of your favorite vanilla protein drink (Atkins, Slim Fast, etc.) 
     
1/4 cup frozen orange juice concentrate (more or less to taste)
     
1 Banana

QUICK METHOD:
    
Add about 1 cup ice to blender and crush.
   
Add remaining ingredients and blend on liquefy or high for 
about 15-30 seconds until well blended.

Pour into chilled glass and enjoy!

                                 

PLAN AHEAD METHOD: 
 Pour milk and frozen orange juice concentrate into a tall 2-3 cup container and place in freezer for about 2 hours or more. (For ease of emptying into blender, the top of the container should be less wide than the top of your bender.)

Remove from freezer when ready to make smoothie and dump into blender.
     
Add banana and blend on liquefy or high until well blended.                           
Pour into chilled glass and enjoy!   

     
OPTIONS:

Omit orange juice and use chocolate protein drink or chocolate milk.

Add other fruits and/or berries.

Use Frozen Yogurt in place of protein drink.

Use regular milk (any percent of fat you like) instead of protein drink.

NOTE:  You may have noticed that the orange juice concentrate in the dish is thawed. You don't need to do that. It is just that it had thawed before I got around to taking the picture!

BLT (Bacon Lettuce Tomato) SANDWICH

Here is a quick, delicious BLT - don't have to take time to 

cook the bacon or be left with the smell.

Makes 1 sandwich

Toast two slices of whole wheat bread (I especially like 
     Great Grains Multigrain.)

Slice half a medium tomato.

Spread Mayo with olive oil (Kraft) on each slice of bread.

Spread Ketchup over mayo.

Liberally sprinkle each slice of bread with packaged 
     real crumbled bacon.

Place lettuce leaves on one bread slice, then top with 
     tomato slices.

Sprinkle with salt, if desired. 

Put the other bread slice on top, condiment side down.

Slice with a sharp knife diagonally through the sandwich.

Enjoy!

Options:

Add a slice or two of deli-sliced turkey on top of tomatoes.
Heat the turkey slice in the microwave until slightly browned.

Add slices of avocado.

QUICK BROWNIE CAKE

I came up with this cake when I needed one in a hurry and didn't have a cake mix. However, I had boxes of brownie mix.  It turned out delicious! 

This recipe makes a more dense cake, more like a thicker, lighter brownie.

   Last  Piece!

BROWNIE CAKE

1. Mix 1 Brownie Mix according to directions on box,

    adding 1 extra egg (I used Betty Crocker Fudge 
    Brownie Mix)

2. Bake as directed in 9x13 pan.

3. Remove from oven and let cool.

FROSTING

Mix together, then beat on high until light and fluffy:

       3/4 cup BUTTER or margarine

       1 Tbsp. baking cocoa

       3 cups powdered sugar

       3-4 Tbsp. evaporated milk (start with less; 
             add more as needed)

Stand mixer takes about a 1-3 minutes; hand mixer will 
take longer.

Spread on cooled brownies to about 1/2” thick – use all the frosting.

OPTION: Sprinkle top liberally with chopped walnuts (fine to coarse pieces.)

NOTE: If you don't have evaporated milk, you can use half milk and half whipping cream, or Half and Half. If you have no immediate use for the leftover evaporated milk, freeze it in ice cube trays. When frozen, remove from trays and store in heavy ziploc-type plastic bag. Remove just what you need for your next recipe.

MINI POT PIES

I found this recipe on Facebook, but cannot seem to find it again, so don't know who to give credit to. They are VERY delicious, and are quick and easy to make.









INGREDIENTS:
   2 cups frozen mixed vegetables, thawed

   1 cup diced cooked chicken
   1 can (10 3/4 oz) condensed cream of chicken soup
   1 can (16.3 oz) Pillsbury Grands! Flaky Layers 

      refrigerated biscuits

DIRECTIONS:
1) Heat oven to 375°F. In medium bowl, combine 

    vegetables, chicken and soup; mix well.

2) Press each biscuit into 5 1/2-inch round. 

    Place 1 round in each of 8 greased regular-size 

    muffin cups.

    Firmly press in bottom and up side, 

    forming 3/4-inch rim. 

3) Spoon a generous 1/3 cup chicken mixture into each. 

    Pull edges of dough over filling toward center; 

    pleat and pinch dough gently to hold in place.

4) Bake at 375°F 20 to 22 minutes or until biscuits are

    golden brown.  Cool 1 minute; remove from pan.

MINT BROWNIES

See end of this post for quick mint brownie suggestion.

I did a taste test around the neighborhood, and all but one said "they are to die for!" The one felt the peppermint was too strong. All others thought it was just right. So, if you like just a light peppermint flavor, try using half the amount of flavoring. Note: BUTTER makes it better!

FIRST LAYER*: (You can make this a day ahead.)

1. Melt together:

     1 square (1/4 lb.) BUTTER or margarine

     2 squares (2 oz.) baking chocolate – unsweetened

2. Combine in mixing bowl:

     1 cups sugar

     2 eggs

     1 scant cups flour

     1 cups walnuts – chopped (optional)

3. Add butter/chocolate to the mixing bowl mixture 

    and mix thoroughly.

4. Spread batter in 9x13 pan lined with parchment paper on 
    the bottom only.

5. Bake at 350^o F for 20-25 minutes (toothpick should come

    out not quite clean, but the batter should not be runny.)

6. Cool thoroughly in pan then chill at least one hour

    in refrigerator.

*A brownie mix can be used, if preferred. Use a dark chocolate mix, OR use standard chocolate brownie mix and 2 Tbsp. cocoa powder plus an extra Tbsp. of water. Having said that, this is the BEST brownie recipe I have ever found!

For quarter sheet pan (18 x 13), double the brownie recipe, or use two brownie mixes, and bake about 20-23 minutes. Check with toothpick – should come out almost clean.

SECOND LAYER:

Mix together then beat on high a minute or two:

     3/4 cup BUTTER or margarine

     3/4 tsp. Peppermint extract

     1 Tbsp. evaporated milk (more or less)

     3 cups powdered sugar

     3 drops green liquid food coloring (more or less) 

       or a small dab of paste coloring

Spread on cooled brownies to about 1/2”-3/4” thick – use all the frosting.

Chill 2 hours.

NOTE:  If you don't have evaporated milk, you can use half milk and half whipping cream.  If you have no immediate uses for the leftover evaporated milk, freeze it in ice cube trays, then remove just what you need for your next recipe.

For quarter-sheet pan, use 1 cup butter, 1 tsp. Peppermint, about 2 Tbsp. evaporated milk,   4 cups powdered sugar, 4 drops food coloring.

THIRD LAYER:

Melt together:

     1/2 cup (1 stick) BUTTER or margarine

     12 oz. Chocolate chips (I prefer Nestle's semi-sweet)

Spread over top of frosting layer.

Chill until top layer is set.

NOTE: Let brownies sit outside the refrigerator for at least a half hour before cutting. Chilled brownies are harder to cut. You can then refrigerate them again, if you wish.

DECORATING TIPS:

A. Save out about 1/2 cup of the mint frosting and add a little milk to make it thinner. OR make new frosting: About 1/2 cup powdered sugar,1/2 tsp. butter, a drop of food coloring, and enough milk to make it a little runny. Put in plastic sandwich bag. Cut tiny hole in bottom corner of bag. Squeeze to drizzle rapidly across top of uncut brownies. Let it set. (See picture on left.)

B. Put a dollop of chocolate frosting on the top of each brownie square after cutting. Place an Andie's Mint at about a 45 degree angle on top of the frosting. (See picture on right.)

C. Drizzle with Cream Cheese Frosting:  - I have not tried this,
but it looks like a good recipe. (from Cooks.com)

     3 oz. (small package) cream cheese, softened

     1 cup confectioners sugar

     1 tsp. Milk

     Food coloring, if desired.

D. Use different colors of food coloring for frosting and drizzle – maybe pink for Valentines day, green for St. Patrick's, pale orange for Halloween, etc. Pastel colors are best – more appetizing.

E. Cut into squares and place on tray. Refrigerate. Serve cold. YUM!

Don't have time or want to do a quicker method, try this:

1. Omit third layer
2. Spread mint frosting onto brownies.
3. Drizzle with chocolate frosting (about 1/2 tsp. softened butter,1/2 cup powdered sugar, cocoa powder - enough to make a good brown color, milk to thin frosting.) 
Frosting should be a little runny.  Place into ziploc bag and cut a small hole in one corner. Pipe frosting onto mint frosting.

OR: 
Cut brownies into squares.  
Pipe mint frosting onto each brownie.
Chop Andie's Mints into small pieces.
Sprinkle over mint frosting.