on 18 May 2017

shoneys hot fudge cake

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 6 tablespoons baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1-3/4 cups hot water
  • Ice cream or whipped cream, (optional)

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.
  2. Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.
  3. Bake 35-40 minutes. Serve warm. If desired, top with ice cream.
on 18 May 2017

prediabetes mistakes to avoid fiber

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onion
  • 1 teaspoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seeds
  • 1 head romaine lettuce, torn into bite-size pieces
  • 1 cup shredded Swiss cheese
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 1 apple - peeled, cored and diced
  • 1 pear - peeled, cored and diced

Add all ingredients to list

Directions

  • Prep for 30 minutes
  1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
  2. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
on 18 May 2017

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Ingredients

  1. 3/4 cup fresh mint, chopped
  2. 1 shallot, chopped
  3. 2 tablespoons rice vinegar
  4. 5 tablespoons olive oil
  5. kosher salt and pepper
  6. 1 kg thick lamb chops
  7. 2 russet potatoes grated and squeezed of excess water
  8. 2 large carrots, grated

Directions

  1. Heat oven to 400° F. In a small bowl, combine the mint, shallot, vinegar, 3 tablespoons of the oil and ¼ teaspoon each salt and pepper and set aside.
  2. Heat a large skillet over medium-high heat. Season the lamb with ¾ teaspoon salt and ¼ teaspoon pepper.
  3. In batches, brown the chops, about 2 minutes per side. Transfer to a baking sheet.
  4. Roast for 4 to 6 minutes for medium-rare.
  5. In a bowl, combine the potatoes and carrots. Form into 4 pancakes. Heat the remaining oil in a large nonstick skillet over medium heat.
  6. Cook pancakes until browned, 4 to 6 minutes per side.

Serve with the lamb and mint sauce.

on 22 March 2017

A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.

Ingredients

1 teaspoon water

1 bottle (1 oz) red food color

1 box Betty Crocker™ SuperMoist™ German chocolate cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

2 tablespoons unsweetened baking cocoa

1 container Betty Crocker™ Rich & Creamy cream cheese frosting

Read MoreRed velvet cupcakes with cream cheese frosting

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