Blackberry & Lemon Cream Cake

I made this super simple cake for Owen's 2nd Birthday. The flavors are fresh, sweet, and complementary. The best thing about this cake though, is that the possibilities are endless. See below for how you can customize it to your taste or a specific occasion.

Ingredients
1 Yellow Cake Mix, baked as directed*
1 lg. Vanilla Pudding Mix*
1 c milk
1 8 oz. tub of Lite Cool Whip
Zest of one small lemon*
Juice of one small lemon*
Fresh Blackberries*


Directions
Cool cakes completely over a wire rack. Using a serrated bread knife, use a gentle see-sawing motion to slice the top off each cake to create even layers.

Using a wire whisk, mix the pudding mix and the milk. Mixture will be grainy and thick.

Using a rubber spatula, fold in the tub of Cool Whip until the mixture is smooth and creamy. Do not overwork.

Lastly, fold in the zest and juice, and then cover and refrigerate for 10 minutes.

Place one cake layer cut-side down on your decorative plate or cake stand. Using a rubber spatula, place several dollops of your cream on top and gently smooth to the edges. Cream should be 1/4" - 1/2" thick.

Gently place the second layer cut-side down. Repeat with the cream, using the rest of the mixture. Top with fruit or other topping.

Refrigerate until ready to serve.

Notes:
Be sure to refrigerate leftovers.

Items with an asterisk indicate items that you can substitute with other items. Think of flavor combinations that would work well together. For example:

• Chocolate Cake + Vanilla or Chocolate Pudding + Grated Chocolate (or chocolate chips) + Fresh Strawberries
• Coconut Cake + Coconut Pudding + Lime Zest + Juice of a Lime + Fresh Toasted Coconut & Sliced Kiwi's
• Dark Chocolate Cake + Oreo Cookie Pudding + Crumbled Oreo Cookie
  

Churrasco with Chimichurri Sauce, Raisin Rice & Beans, & Grilled Flat Bread

If you'd like to try something ethnic and a little exotic, this is the meal for you. My favorite thing about it is how easy the entire meal comes together so quickly. A favorite way to serve this is as pictured above, everything layered one on top of the other so the flavors meld together.

Nutritional Info
(per 3 oz. serving of steak and 2.5 tbl of sauce)
Calories: 239
Fat: 11.5 g

Churrasco Ingredients

1 (1 1/2 pd) boned sirloin steak (I used Tri-tip)
1 1/2 c cilantro sprigs
1 c white vinegar
3/4 c chopped onion (I used a medium sized red onion)
2 tsp ground cumin
2 tsp dried oregano (I used dry Italian seasoning)
2 tsp dried thyme
2 tsp black pepper
1 tsp salt
6 garlic cloves, chopped (1/4 c)
3 bay leaves
Cooking spray
Juice from 1/2 a lime.

Directions
Trim fat from steak; set aside.

Combine cilantro and next 9 ingredients in a large zip-top plastic bag.

Add steak to bag, making sure that the steak is evenly coated, and then seal. Marinate in the refrigerator for 3 hours, turning occasionally (I marinated mine during church).

Remove steak from bag and discard marinade.

Prepare grill or broiler with cooking spray. Grill until largest portion of the meat registers 150 degrees or your desired degree of doneness (we like medium).

Let meat stand for 15 minutes and then squeeze the juice of the lime on top.

Cut steak diagonally across the grain into think slices and serve with the Chimichurri Sauce.

Chimichurri Sauce
I made several adaptations to this recipe, so be sure to check out the special notes below.

Ingredients
1/4 c white vinegar*
1 tbl extra-virgin olive oil (or regular olive oil)
1/2 tsp of salt
6 garlic cloves peeled
3 bay leaves
2 jalapeno peppers (I used 1/2 of one jalapeno and reserved the other half)
1 c of minced fresh parsley*
1/4 cup minced fresh oregano*

*Special Note: I was missing these ingredients so I substituted the following:
1/4 c white vinegar = 1/4 c light sour cream, 2 tbl of water
1 c minced fresh parsley & 1/4 c minced fresh oregano = 1 1/4 c fresh cilantro

Directions
Place the ingredients in a blender, process until smooth.

Refrigerate until ready to use.

Raisin Rice & Beans
This colorful rice dish is so good and packs all your fruits, vegetables, grains, and proteins into one dish.

Ingredients
1 1/2 c white rice
2 tsp of salt
2 tsp of garlic powder
1/4 c raisins
1 c frozen corn (or canned), steamed
1 c pinto beans, warmed (or black beans)
1/2 c chopped cilantro
Juice from a 1/2 a lime

Directions
Add rice to medium saucepan over medium heat. Add salt, garlic powder, and raisins. Add 3 cups of water and bring to a boil. Reduce heat to low and cover for 20 minutes.

After rice is done, pour into a larger bowl. Add corn, pinto beans, and cilantro. Squeeze the juice from the lime and toss well.

Season with additional salt to taste.

Grilled Flat Bread
This is very similar to the recipe my grandma uses for homemade flour tortillas. One day I decided to make one big "tortilla" and grill it with olive oil. Talk about easy and a perfect addition to this meal.

Ingredients
2 c white all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 c of hot water
Olive Oil Spray

Directions
In a medium bowl combine the first three ingredients.

Gradually add the hot water, mixing the dough with your hands as you go. Cease adding the water when the mixture is bound together enough that you can drop it onto a floured surface to knead.

Knead the dough several times and then form it into a large ball. Using a rolling pin, roll the dough until it's about 1/4 " thick (the shape does not matter, though mine usually end up being a large oval).

Spray one side with olive oil spray and lay this face down on the grill. Before turning, spray the other side too.

Remove from the grill after several minutes on each side. Bread should have a golden crust and light grill marks.

Cut into wedges using a pizza cutter.

Ooey-Gooey Peanut Butter Chocolate Brownies

This is an unusual recipe in that you have to make several adaptations because you're using light ingredients. The end result is delicious though, especially if you're a chocolate lover like me, and Samuel deemed this a "keeper" recipe.

Traditional brownies:
Calories per serving: 200
Fat: 10

This recipe:
Calories per serving: 176
Fat: 5 grams

Yields: 2 dozen bars

Ingredients

3/4 c fat-free sweetened condensed milk, divided
1/4 c butter or stick margarine, melted and cooled (I always use unsalted butter)
1/4 c fat-free milk
1 (18.25 oz) package of devil's food cake mix
1 large egg white, lightly beaten
Cooking Spray
1 (7 oz) jar of marshmallow creme
1/2 c peanut butter chips

Directions
Pre-heat oven to 350 degrees.

Combine 1/4 c condensed milk, butter, and the next 3 ingredients. Batter will be very stiff.

Coat the bottom of a 13 x 9 inch baking pan with cooking spray. Press two-thirds of the batter into your prepared pan using floured hands (I dusted my hands with cocoa powder); pat evenly to create an even, thin layer. Note: After spreading the batter with my fingertips, I used the palm of my hands to even the bottom layer and spread to the corners.

Bake at 350 degrees for 10 minutes. Allow brownies to cool slightly. Note: Oven time will vary. I baked mine for 7 minutes.

Combine 1/2 c remaining condensed milk and marshmallow cream in a bowl; stir in peanut butter chips.

Spread mixture carefully and evenly over brownie layer.

Carefully drop the remaining batter by spoonfuls over the mixture (I patted my spoonfuls of batter into little patties before laying them atop the mixture).

Bake at 350 degrees for 30 minutes. Note: Periodically check the brownies to see if the marshmallow mixture is browning too much. If that starts to happen, cover it with foil.

Cool completely in the pan on a wire rack. This allows the moist internal layer to set.

Smoothie Recipies

Strawberry-Orange Smoothie

1 cup frozen strawberries

1/2 ripe banana, sliced (optional)

1/2 cup vanilla low-fat yogurt

1/2 cup orange juice

Place strawberries in blender first and run for a few seconds to break up fruit into smaller chunks. Add remaining ingredients and blend on high until smooth. serves 1-2.

Tropical Mango Smoothie

3 ice cubes

1/2 cup pineapple juice

1 cup diced mango, fresh or frozen

1 banana sliced

2 teaspoons lime juice

1/2 tsp grated, peeled fresh ginger (optional)

You know what to do. serves 1

Blueberry Blast Smoothie

1 cup frozen blueberries

1/2 cup frozen peaches

1/2 cup peach or vanilla yogurt

1/4 cup orange juice

serves 1-2

Pumpkin Pie Smoothie

1-15 oz. can pure pumpkin, chilled

1-12 oz can evaporated milk, chilled

1-8 oz. container vanilla yogurt

1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

1 pint whipping cream, whipped into soft peaks (or just use the can stuff)

Combine ingredients in a blender. Blend on high until smooth. Top with whipped cream and addational pumpkin pie spice.

One Pan Chicken and Potato Bake

For this recipe I used boneless skinless chicken breast (will save on fat and calories) and also fingerling potatoes so I didn't have to cut potatoes which made this recipe even easier. Another Kraft recipe (I'm going through my magazine)

Prep Time: 10 min Total Time:1 hr 10 min Makes: 4 servings

4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning

HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.

430 calories 18g fat

Crunch Bars

These are made with saltine crackers! Super easy to make and good.

35 PREMIUM Saltine Crackers
1/2 cup (1 stick) butter or margarine
1/2 cup packed brown sugar
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped PLANTERS Walnuts, toasted (I prefer pecans)

HEAT oven to 400ºF.
PLACE crackers in single layer in foil-lined 15x10x1-inch pan.
COOK butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. without stirring. Spread onto crackers.
BAKE 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until chocolate is softened. Spread chocolate over ingredients in pan; sprinkle with nuts. Cool. Break into pieces.

16 servings

220 Calories, 15g fat 13g sugar

Strawberry Whipped Sensation

From Kraft Food and Family Magazine. Perfect for summer cold and yummy.


4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted


LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

TIPS:
Healthy Living
Save 30 calories and 4.5 grams of fat per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
Substitute
Prepare using an 8x4-inch loaf pan.
Note
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.


Nutrition Information
Calories
220
Total fat
9 g
Saturated fat
6 g