Amy's Recipe of the Day

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Location: Texas, United States

Saturday, June 30, 2007

California Chocolate Trifle

1 Box devil's food or chocolate cake mix, baked in 9x13 pan
1/3 C. Kahlua
2-3 ounce boxes instant chocolate pudding, prepared with only 3 cups of milk
16 ounce container whipped topping or 1 pint cream, whipped
8 small chocolate covered toffee bars, frozen & chopped finely or 7.5 ounce bag of almond brickle chips

Cut cooled cake into large chunks. Blend Kahlua into pudding. In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped topping, 1/2 chopped candy. Repeat layers.


Wednesday, June 20, 2007

Asian Sausage Stew

I could not find teriyaki-flavored chicken sausage, so I marinated Healthy Choice smoked sausage in teriyaki sauce.

2 Tbsp olive oil
1 large onion, halved and sliced thin
1 carton (8 oz) sliced mushrooms
2 cans reduced sodium chicken broth (or 29 oz made with bouillon)
1 pkg (12 oz) teriyaki-flavored cooked chicken sausage
1 bag (16 oz) baby carrots
½ pound snow peas, trimmed
¼ tsp red pepper flakes
¼ cup light teriyaki sauce
2 Tbsp cornstarch mixed with 3 Tbsp water
½ pound angel hair, broken into thirds
Chives for garnish, optional

Heat oil in large nonstick saucepan. Add onion and sliced mushrooms; cook over medium-high heat about 7 minutes or until softened. Add broth and 2 cups water and bring to a boil. Cut sausage on the diagonal into ¼-inch slices; cut carrots in half on the diagonal. Add to saucepan along with snow peas and red pepper flakes. Bring back to a boil. Reduce heat to medium-low and simmer for 5 minutes or until vegetables are tender. Raise heat to medium; add teriyaki sauce and cornstarch mixture. Simmer 2 minutes, until thickened. Stir in angel hair; simmer 4 minutes or until pasta is cooked. Serve garnished with chives, if desired.


Tuesday, June 19, 2007

Chicken Potpie -- Light Version

2 tablespoons butter
2 tablespoons olive oil
3 cups diced red potato (about 1 pound)
2 cups diced onion
2 cups sliced mushrooms (about 8 ounces)
1 cup diced celery
1 cup diced carrot
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
2 1/2 tablespoons all-purpose flour
3 cups fat-free milk
1/2 cup fat-free, less-sodium chicken broth
2 cups chopped cooked chicken breast (about 12 ounces)
1 cup frozen green peas
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

Preheat oven to 375°.
Melt butter in a large saucepan over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.
Spoon mixture into a 2-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 20 minutes or until top is golden. Makes 6 servings.


Thursday, June 14, 2007

Sesame Pork Pitas

1 Tbsp olive oil
2 cloves garlic
¼ tsp black pepper
1 tomato, chopped
1 Tbsp sesame seed
3 pita bread rounds
leaf lettuce
¼ c vegetable oil
2 Tbsp soy sauce
2 Tbsp white wine vinegar
½ tsp dry mustard

Cut pork in half lengthwise; cut into ¼ inch strips. In large skillet, heat oil over medium-high heat. Add pork, garlic, and black pepper. Stir-fry about 4 minutes until meat is no longer pink; drain. Add tomato and sesame seed; toss to combine. Cut pita pockets in half. Line inside each pocket with lettuce. Fill with pork mixture. In small jar, combine remaining ingredients. Shake until well mixed. Drizzle over pork mixture. Serve immediately. Makes 4 servings.


Tuesday, June 12, 2007

Barbecue Beef Taco Plate

We ate this as an entree. We were a little skeptical of the barbecue sauce, but it was surprisingly good.

1 lb ground beef.
½ envelope taco seasoning mix
¼ cup water
1 8-oz pkg cream cheese, softened
¼ cup milk
½ envelope ranch dressing mix
1 can (4 oz) diced green chilies
¼ cup chopped green onions
½ -2 cups shredded romaine
½ cup shredded cheddar cheese
1 medium tomato, seeded and chopped
1- 1 ½ cups honey barbecue sauce
1- 1 ½ bags tortilla chips

Cook the beef until no longer pink; drain. Stir in taco seasoning and water. Reduce heat and simmer 15 minutes.

In mixing bowl, beat cream cheese and dressing mix until blended. Spread over a 14-inch plate. Lauer with beef mixture, chilies, onions, romaine, cheese, and tomatoes. Drizzle with barbecue sauce. Arrange some chips around plate; serve with the rest of the chips. Serves 10 as an appetizer.


Monday, June 04, 2007

Strawberry Trifle Squares

I know that this is cut into a wedge and not a square--I'm just not good at cutting.

1 box (16 oz) pound cake mix
¼ cup seedless strawberry jam
2 Tbsp Triple Sec, Grand Marnier, or orange juice
1 pkg (6 oz) instant vanilla pudding
3 cups milk
1 pkg (8 oz) cream cheese, softened
1 ½ cups sugar
2 Tbsp fresh lemon juice
2 tsp grated lemon peel
2 cups whipping cream, whipped
1 ¼ pound fresh strawberries, sliced

Prepare pound cake batter according to package directions. Grease bottom of only of 9 X 13-inch baking pan. Spread batter into pan. Bake in 350 degree oven for 16 to 18 minutes or until golden brown. Place jam in small microwave-safe bowl. Microwave (high) for 30 seconds; stir until smooth. Add Grand Marnier. Brush over surface or warm cake; cook completely. In small bowl, whish together pudding mix and milk; refrigerate. In medium bowl with electric mixer, beat cream cheese, sugar, lemon juice, and peel until light and fluffy. Fold whipped cream into cream cheese mixture until well-blended. Spread half the cream cheese mixture over cooled cake. Top with half the strawberries. Layer pudding, remaining berries, and remaining cream cheese mixture over top. Cover and refrigerate for at least 3 hours or up to 24 hours before serving. Cut into squares, and garnish with whole berry. Makes 16 servings.