Key Lime Cake

Cake:
1 (3 oz) package lime jello
1 1/3 cups granulated sugar
2 cups sifted all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups veg oil
3/4 cup orange juice
1 tbsp lemon juice
1/2 tsp vanilla extract

Glaze:
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioner's sugar

Cream Cheese Icing:
1/2 cup (1 stick) butter, room temperature (i'm using light real butter)
1 (8 oz) package cream cheese, room temperature (i'm using light)
1 (1 lb) box confectioner's sugar

Preheat oven to 350. Grease and flour three 9 inch round cake pans. In large mixing bowl, combine jello mix, flour, sugar, salt, baking powder, baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Stir well. Divide batter evenly amongst pans, and bake 35-40 minutes on middle rack (you'll want to keep your eyes on the cakes, mine did not take this long. I rotated them after 15 minutes and the one in the back was almost done. So I rotated, cooked another 5, then removed that one, and cooked the other 2 for another 10 minutes). Test for done by lightly touching cake, or by inserting a toothpick in center. Cool the layers for 5 minutes in pans, then turn them out onto racks. While layers are still hot, mix the lime juice and 1/2 cup confectioner's sugar and pour over the layers on racks. You can pierce the layers before pouring on the glaze to allow the glaze to soak in better. Allow layers to cool completely as you prepare the icing.
For the icing, cream the butter and cream cheese. Beat in the confectioner's sugar until mixture is smooth and easy to spread. Spread the icing between the layers and on top and sides of cake.
Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glazed poured over it.
Makes 12 servings.

Cheesy Spinach Treats

This was a recipe from a magazine that G gets, High Five from Highlights, for younger kids. So it's a recipe for kids to make with help from parents. You can let them do the "easy" stuff that doesn't involve cooking. G cracked one of the eggs, though that didn't go too well lol so I did the rest of the eggs. She scooped all the sour cream into the bowl, and did all the mixing. It has a very strong sour cream flavor, considering there is 2 whole cups in it...I wasn't sure about it, but she wanted to make it, and it turned out really good. It didn't call for the ham, but I added it, coz I can never make a damn recipe the way it calls for it to be made!!

Ingredients:
Cooking spray
4 cups baby spinach
1 tbsp olive oil
3 eggs
2 cups sour cream
1/2 tsp salt
1/4 tsp pepper
1/3 cup of your favorite cheese, shredded
few slices ham, diced

Heat oven to 350. Spray a muffin tin with cooking spray. Tear spinach into small pieces. Heat 1 tbsp olive oil in skillet, saute' for about 4 minutes or til wilted. Remove from heat and cool. In large bowl, whisk eggs, add sour cream, salt, and pepper. Stir well. Add cooked spinach, and 1/3 cup of cheese. Fill 12 muffin cups with mixture. Top with additional shredded cheese. Bake on middle rack of oven for 25 minutes. Wait 5 minutes before removing from muffin tray. Serve warm or at room temperature.

Brown rice

This is a common side dish at my house. It goes with just about anything, I like it best with fish or chicken. It's nothing fancy, just an easy way I figured out to make rice a little more flavorful.

1 cup brown rice
2 1/4 to 2 1/2 cups water
2 chicken bouillon cubes
2 tbsp butter (I use land o'lakes light salted sweet cream stick butter)

Add all to pot. Bring to boil. Reduce heat to low. Cover and cook 40-50 minutes, til tender and water is absorbed.
You need to stir it every 10 minutes or so. I don't care what the package says, it normally says to not lift the lid and do not stir for the entire cooking time. Fuck that. Do you know how many damn pots I have burned up by following those directions?? Rice is the only thing I have ever burned. And I have done it more than once. But not since I started stirring the shit more often during the cooking process! Also, keep an eye on the water amount. If the water seems to be absorbing too quickly, add a little bit, about 1/4 cup or less. The water should not be gone at the 20-30 minute mark, for instance.

Shredded Thai Chicken Salad

Made this a couple of weeks ago. Everyone loved it. Very good peanut flavor. G has wanted green onions almost every day since I made this lol! The leftovers were good as well.

Ingredients:
Salad:
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup julienne (matchstick-cut) carrots (I didn't use quite a cup, but about 3/4, and then added an extra 1/4 cup of the broccoli slaw mix to make up the difference. Thought it would be a more even ratio, didn't want the carrot to be overpowering)
1 cup broccoli slaw mix
1 large green onion, chopped (I don't know why they thought 1 onion would be sufficient, but I used a few)

Dressing:
2 tablespoons creamy peanut butter
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon honey
4 teaspoons soy sauce
1/8 teaspoon red pepper sauce
Fresh cilantro, if desired (you DO desire!! lol)

In large bowl, toss salad ingredients. In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

Buttermilk Herb Dressing/Salad

I made this last night to go with the salads that we had for dinner. A simple main course salad- I used part of a head of green leaf lettuce, cucumbers, on-the-vine tomatoes, avocado, shredded parmesan, smoked honey turkey, red onion, shredded carrots, and fat free herb croutons. It was soooooo good, and really hit the spot with this freakin heat we've been having!!!

Ingredients:
3/4 cup buttermilk (I used lowfat)
1/2 cup RF mayo
1/4 cup chopped fresh chives (I didn't have any, so I used 2 green onions instead)
2 tbsp chopped fresh flat leaf parsley (I ended up using more like 4 tbsp)
1 tbsp chopped fresh thyme (didn't have, so I used just a few shakes of dried)
2 tbsp white wine vinegar
1/4 tsp salt
1/8 tsp pepper (I used 1/4 tsp)
1 garlic clove, minced (I used about 1 tsp of garlic in a jar)

Directions:
Place in blender, blend about 30 seconds or til herbs are finely chopped.

Taco Ring

This was tonight's dinner. Yummy. I haven't made it in years! I don't think I have made it since I had G! The kids loved it though! I believe this is a Pampered Chef recipe, my mother gave it to me several years ago after I got married.
To the ground beef, I added about 1/2 can of drained and rinsed black beans.

Ingredients:
3/4 lb ground beef (I used lean)
1 (1.25 oz) package taco seasoning mix
1 cup (4 oz. weight) shredded cheddar cheese
2 tbsp water
2 (8 oz each) pkgs. refrigerated crescent roll dough ( I used the reduced fat, and they taste the same as regular!)

Optional for serving:
shredded lettuce
chopped tomato
chopped onions
sliced black olives
salsa
sour cream (of course I used light lol)

Directions:
Preheat oven to 375 degrees. Cook ground beef. When done, drain (if you use lean or extra lean, you probably won't have to drain it). Turn off heat, remove from burner and stir in seasoning mix, cheese and water. Arrange crescent triangles in a circle on a 13" round pizza pan, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center). Spoon meat mixture over rolls, in the wide area. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered). Bake 20 to 25 minutes or until golden brown. Cut and serve with desired toppings/accompaniments.
*I like to spread a little sour cream on mine, then top it with some shredded lettuce, black olives, and tomatoes.

Restaurant Style Smashed Potatoes

We had these with steak a few nights ago, and it is my new favorite way to eat potatoes!!!

6 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces (I used light butter)
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
3/4 cups Sour Cream (I used reduced fat)
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
3/4 cups French Fried Onions, More For Topping ( I didn't use these, didn't think that sounded good. I shredded up some sharp cheddar instead to use as a topping!)

Instructions
Microwave potatoes or bake in the oven until fork-tender (don't forget to pierce them!). Add to a large bowl and smash with a potato masher, leave them chunky, you don't want smooth. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in (like I said, I left these out). Serve hot, sprinkling on extra french fried onions and green onions (I sprinkled on cheddar and more green onions instead).