SOUTHWEST CHICKEN SALAD
Salad -
4 c. cubed, cooked, chicken
2 cans (15.25 oz) corn
1 c. chopped roasted sweet red peppers
1 c. red onion, chopped
½ container grape tomatoes
1 c. minced fresh cilantro
6 c. chopped romaine, baby spinach, spring mix or mixture of any of these
½ c. sliced almonds
Dressing
3 T. lime juice
3 T. olive oil (or combination olive & vegetable oil)
4 t. honey
2 t. ground cumin
1 t. salt
1 t. chili powder
½ t. ground pepper
In a large bowl combine the Salad Ingredients.
In a small bowl whisk together the dressing ingredients. Just before serving pour over salad and toss to coat. Sprinkle with almonds. Serves 10 - 12
Friday, July 29, 2011
Fresh Strawberry Upside Down Cake...Diane Kreuzburg
FRESH STRAWBERRY UPSIDE DOWN CAKE
2 c. crushed fresh strawberries
1 (6 oz.) pkg. strawberry flavored gelatin mix
3 c. miniature marshmallows
1 pkg yellow cake mix, prepared as directed on package.
Preheat oven to 350. Spread crushed strawberries on the bottom of a 9 x 13 baking pan. Evenly sprinkle strawberries with the dry gelatin powder and top with mini marshmallows.
Prepare the cake mix as directed on package and pour on top of the marshmallows. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Based on bakers who made this cake, it will come out of the pan easier if you let it cool for at least an hour. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Note: a few notes from the reviews on this cake. It is very important that you crush the strawberries really well to release the juices so the juice can mix well with the dry gelatin. You may even want to use a food processor or blender.
Another suggestion was if the berries don’t seem too juicy to sprinkle them with a little sugar and let them sit for 30 minutes or so. Apparently the sugar draws out some of the juice. Hope this won’t be a problem for us and we won’t need to do this.
2 c. crushed fresh strawberries
1 (6 oz.) pkg. strawberry flavored gelatin mix
3 c. miniature marshmallows
1 pkg yellow cake mix, prepared as directed on package.
Preheat oven to 350. Spread crushed strawberries on the bottom of a 9 x 13 baking pan. Evenly sprinkle strawberries with the dry gelatin powder and top with mini marshmallows.
Prepare the cake mix as directed on package and pour on top of the marshmallows. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Based on bakers who made this cake, it will come out of the pan easier if you let it cool for at least an hour. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
Note: a few notes from the reviews on this cake. It is very important that you crush the strawberries really well to release the juices so the juice can mix well with the dry gelatin. You may even want to use a food processor or blender.
Another suggestion was if the berries don’t seem too juicy to sprinkle them with a little sugar and let them sit for 30 minutes or so. Apparently the sugar draws out some of the juice. Hope this won’t be a problem for us and we won’t need to do this.
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