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Recipe of the Month

 
 

Cheese Bread

1 package dry yeast
2 teaspoons sugar
1 cup warm water
3 cups bread flour, divided
2 teaspoons mustard
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup sharp cheddar cheese, shredded
Cooking spray

1. In a large bowl dissolve yeast and sugar in warm water. Let stand 5 minutes.
2. Add 1 cup flour, mustard, oil, salt, and pepper to the yeast mixture and stir until smooth.
3. Then add 1 3/4 cups flour and cheese. Stir to form soft dough.
4. Turn dough out onto a lightly floured surface. Knead until smooth and elastic.
5. Coat large bowl with cooking spray and place dough in bowl. Flip dough to coat with spray.
6. Cover and let rise in a warm place for 1 hour or until doubled in bulk.
7. Punch dough down and turn out onto a lightly floured surface.
8. Roll dough into a 147-inch rectangle. Roll up rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets and pinch ends to seal.
9. Place roll seam side down in a 95-inch loaf pan coated with cooking spray.
10. Cover and let rise 1 hour or until doubled in bulk.
11. Preheat oven to 375.
12. Uncover dough and bake at 375 for 35 minutes.
13. Remove from pan immediately and cool on wire rack.

Tip: If bread sticks to hands while forming dough, gradually sprinkle remaining flour on dough.

Makes 16 Servings. Serving Size: 1 slice. Per serving: 125 Cal, 3g Fat, 5g Pro, 19g Carb, 6mg Chol, 109mg Sod.

 


cream cake  Red White and Blue Cream Cake

1 pkg. low fat white cake mix
1 envelope Dream Whip (whipped topping mix)
1/2 tsp. baking powder
1 cup cold water 
1/2 cup egg whites
1 tbsp. olive oil
1 tsp. vanilla
3 ozs. strawberry gelatin powder
1/2 cup boiling water
3 ozs. fat free vanilla pudding
1 1/2 cups skimmed milk
1 1/2 envelopes Dream Whip (prepared 3 cups)
1 1/2 cups fresh strawberries
1 cup fresh blueberries
1/2 cup miniature marshmallows

1. Preheat oven to 350. Prepare two 13" x 9" pans with cooking spray, set aside.
2. In a mixing bowl combine cake mix, 1 envelope of dry Dream Whip mix and baking powder. 
3. In another bowl combine water, egg whites, oil and vanilla.
4. Mix dry ingredients with wet ingredients just to moisten. 
5. Pour mixture into prepared pans. Bake for 20 minutes or until golden brown.
6. Place aluminum foil on wire racks. Remove both cakes from their pans and cool completely on wire racks. 
7. Poke cakes with fork at one-inch intervals. Dissolve gelatin in boiling water and slowly drizzle over both cakes allowing gelatin to seep into holes. Chill for 1 hr.
8. Prepare pudding according to the package directions using 1 1/2 cups of milk. Fold pudding into 1 cup of prepared Dream Whip and 1/2 cup of blueberries.
9. Spread bottom layer with pudding mixture and spread remaining 1/2 cup of prepared Dream Whip on the top layer and the sides of the cake. Arrange strawberries, blueberries and miniature marshmallows on cake to resemble the American Flag. Place some miniature marshmallows around edge of cake.

12 Servings
335 calories; 7 g fat (19% calories from fat); 5 g Protein; 61g Carbohydrate; 476mg sodium


     Fabulous Fruit Salad

1 (15 ounce) can pineapple chunks, drained with juice reserved
1 apple - peeled, cored and diced
1 orange - peeled, diced and juice reserved
1 banana, sliced
1 cup seedless green grapes, halved

1. In a large bowl, toss together the pineapple, apple, orange, banana and grapes.
2. Add the juice from the pineapple and orange and let chill until serving.
 

6 Servings
106 calories; .4g fat; 1g Protein; 2.6g Fiber; 27.1g Carbohydrate; 1mg Sodium; 0mg Cholesterol


 

Japanese Grilled Chicken

*Bamboo skewers (soaked in water to prevent burning)

How to Cook:

  1. Cut chicken breasts into bite-sized pieces.
  2. Cut the leek into 1 inch lengths.
  3. Skewer the chicken and leek pieces in alternating order.
  4. Mix sugar, sake, mirin, and soy sauce in a bowl.
  5. Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked. 

 

 

 

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