Red, White and Blue Cheesecake Salad

SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min

1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer
1 pound strawberries, cut into bite-size pieces
2 (6-ounce) containers blueberries
4 large bananas, sliced
juice of 1 lemon

In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.

Chill until ready to serve or serve immediately.

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Pumpkin Pie

Famous Pumpkin Pie

This is the traditional holiday pumpkin pie.  This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

    Prep Time 15 minutes
    Cooking Time 55 minutes
    Skill Level Easy
    Makes 8 servings

Ingredients

    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs
    1 can (15 oz.) 100% Pure Pumpkin
    1 can (12 fl. oz.) Evaporated Milk
    1 unbaked 9-inch (4-cup volume) deep-dish pie shell
    Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Nutritional Information
Serving Size 1
Calories Per Serving 280
Calories from fat 100

% Daily Value *

    Total Fat 11g 17%
    Saturated Fat 5g 25%
    Cholesterol 70mg 23%
    Sodium 350mg 15%
    Carbohydrates 40g 13%
    Dietary Fiber 2g 8%

    Vitamin A 130%
    Vitamin C 0%
    Calcium 15%
    Iron 4%
    Sugars 25g
    Protein 6g

* Percentage Daily Values are based on a 2000 calorie diet.

 Pumpkin Pie spice

 cinnamon, ginger nutmeg, Allspice clove, mace

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace

4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon freshly grated nutmeg (I pack it in the teaspoon)
1 teaspoon ground allspice
1/2 teaspoon ground cloves

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Cabbage Shuffle Patti LaBelle

Patti LaBelle: Cabbage Shuffle from In the Kitchen with Miss Patti.





 From the DVD "In the Kitchen With Ms Patti" Patti shows how she makes Cabbage Shuffle

2 tablespoons light olive oil
1 medium head green cabbage, sliced
1 medium onion, sliced
1 large red pepper, seeded and sliced
2 medium carrots sliced
2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
Crushed red pepper to taste

QUICK CHICKEN SOUP

QUICK CHICKEN SOUP

Ingredients:
1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)
2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
1 can of sliced carrots, strained
Water
Chicken Bouillon cubes
Parsley Flakes

Easy steps to homestyle, tasty goodness:
1) In a large soup pot, saute onion in olive oil until translucent.
2) Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5) Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6) Sprinkle parsley flakes on top and serve!!! (Don't skip out on the parsley flakes- it really adds to the "homestyle" look of the soup.

Chicken Lombardy Marsala w/ Cheese

Chicken Lombardy

Chicken Lombardy

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala wine
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

1-2-3 Cake

1-2-3 Cake

1-2-3 Cake

You simply assemble as follows:

1 box Angel Food cake mix
1 box any flavor cake mix
2 T. water

Directions:

Using a large plastic bowl with a tightly fitting lid or a large zip lock bag, combine the two boxes of cake mix stirring or shaking well.

For each individual serving,  take out 3 T. of the cake mixture and mix it with 2 T. of water in a small microwave safe container.  I used a small coffee mug.  Microwave on high for 1 minute.  You now have your own instant individual cake and it is warm and inviting.  You can top with a dollop of fruit or whipped topping if you like.

Try various flavors of cake mix but it must always be combined with an Angel Food mix.

Keep the mix tightly sealed in an airtight container until used and remember:  This recipe is called 1-2-3 Cake because all you need to remember is 3 T.mix, 2 T. water, and 1 minute in the microwave.

Labels: Cakes and Cookies, Diet, Food in Jars, Snacks

Easy Poached WholeTurkey

Poached WholeTturkey

    240 minutes to make.  Serves 10

Actually an easy recipe, except for the temperature control, but you can be fairly sure it will not be burned. The moistness of a injection process, but without the bother, and you end up with a delicious soup stock.

Ingredients

    1 turkey (fresh or thawed, not frozen, 12 to 14 pounds)
    2 quarts water
    1/2 cup white wine
    1 tablespoon salt
    1 tablespoon fresh thyme, chopped
    1 tablespoon fresh basil, chopped
    1/4 cup fresh parsley, chopped
    3 bay leaves
    1 teaspoon black peppercorns, crushed
    1 leek, chopped
    2 ribs celery, chopped
    3 cloves garlic, crushed
    1 onion, chopped
    2 - 3 carrots, sliced (about 1/4-inch)

How to make it

    These directions are for a 12 -14 pound turkey in a 15-quart stockpot. A larger turkey will need a correspondingly larger stockpot, vice-versa for smaller birds. What is needed is stockpot large enough to ensure the bird is submerged, with a snug fit to minimize the amount of water needed.

    Use cotton butcher string to secure the turkey to a trivet, and to form lifting handles to remove the turkey after it is cooked.

    Place the turkey in the stockpot. Measure water by the quart into the stockpot until the turkey is covered by about an inch; then remove the turkey.

    Heat the water only to the point just before it boils, a cooking thermometer will be needed to monitor the temperature.

    While the water is heating, prepare the spices and vegetables, adjust the amounts according to how much water is in the stockpot. Add the ingredients to the water. Heat to 210 degrees (F).

    Carefully lower the turkey into the hot water, place a cover on the stockpot. Monitoring the cooking temperature will be easier if a cooking thermometer can arranged to be in the water at all times. Medium heat will be needed for the first 30 to 40 minutes while the turkey heats up. By the end of the second hour the heat will probably be on low.

    Do not allow a full boil; boiling water is to poaching what smoking oil is to deep frying - too hot.
    Begin checking the meat temperature after about two hours. Be sure to reach the recommended internal temperature for poultry.

    Remove the turkey, set on a carving plate and let cool a few minutes, then carve for serving.
    Strain the stock through a sieve, discard the vegetables - they will be a soggy mess. The stock can be used for gravy base, soup, or frozen for later use.

    Poached, Easy, Turkey, Poach