Recipe Corner

Mouthwatering Extravaganza's

Pineapple Pudding Cake

Ingredients:

  • 1 package (9 ounce) yellow cake mix
  • 1 ½ cups COLD milk
  • 1 package (1 ounce) instant vanilla pudding mix
  • 1 package (8 ounce) cream cheese
  • 1 can (20 ounces) crushed pineapple, well drained
  • 1 carton (8 ounces) whipped topping, thawed
  • ¼ cup walnuts chopped (optional)
  • Maraschino cherries (optional)

Instructions:

Preheat oven 350 degrees

Prepare cake mix batter according to package directions; pour into 13x9 in. baking dish coated with cooking spray. Bake at 350 for 15-20 minutes or until a toothpick inserted comes out clean. Cool completely.

In a bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until soft-set.

In a small mixing bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cooled cake.

Sprinkle with drained pineapple. Spread the whipped topping over the pineapple and sprinkle with walnuts (optional) and garnish with cherries (optional).


Calico Salad (86 Calories in ¾ cup serving)

Ingredients:

  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1 cup grape tomatoes
  • ½ cup chopped red onion
  • ½ cup chopped celery
  • ¼ cup sweet red pepper
  • ½ cup fat free sour cream
  • 2 tbs. fat-free milk
  • 1 tbs. ranch salad dressing mix (powder form)
  • ¼ cup sunflower kernels
  • 3 bacon strips, cooked crisp and crumbled

Instructions:

In large bowl combine the first 6 ingredients.

In another bowl, combine the sour cream, milk and the salad dressing mix.

Pour the mixture over the vegetables and toss to coat.

Add in the sunflower kernels and the bacon. Refrigerate until served.


Spicy Barbecued Chicken

Ingredients:

  • 2 garlic cloves minced
  • 1 tbsp. canola oil
  • ½ cup chili sauce
  • 3 tbsp. brown sugar
  • 2 tsp. seasoned salt, divided
  • ¾ tsp. cayenne pepper, divided
  • 2 tsp. ground mustard
  • 2 tsp. chili powder
  • 8 boneless/skinless chicken breasts

Instructions:

In small saucepan, sauté garlic in oil for 1 minute. Add the chili sauce, brown sugar, 1 tsp. seasoned salt and ¼ tsp. cayenne pepper. Bring to a boil; cook and stir for 1 minute. Remove from heat and set aside.

Prepare grill by spraying with non-stick spray. Combine the ground mustard, chili powder, the remaining seasoned salt and cayenne pepper; rub mixture on the chicken breasts.

Grill covered over medium-high heat for 3 minutes. Turn and baste with the chili sauce mixture. Grill 10 minutes longer or until no longer pink inside, turning and basting occasionally with chili mixture.


God's Favorite Dessert

Berry Peach Cobbler/Dump Cake with French Vanilla Whipped Cream. You can make this as calorie loaded or sugar-free as you like…

Ingredients:

  • 2- 16oz. can of peaches almost completely drained
  • heaping handful of raspberries and blueberries (I used frozen}
  • 1/3 packet orange jello mix
  • ½ box French Vanilla Cake Mix {you can use yellow or white, whatever you prefer}
  • 1 T. ground cinnamon
  • ¾ stick of frozen butter {sshhhh, it will be our secret!}
  • Heavy Whipping Cream
  • 1 container French Vanilla yogurt
  • 1 T. sugar

Instructions:

Preheat oven to 375.

Mix together peaches, berries and jello mix and put into a 9x9 pan.

Combine cake mix and cinnamon and put on top of berry/peach mixture, pressing the cake mix lightly into the mixture.

Grate the stick of butter over the entire top of the cake mix.

Bake for 45 minutes.

For Topping:

Whip the heavy cream into a thick mixture with sugar and add French Vanilla yogurt. Mix until completely combined and serve on top of warm cobbler.

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