Raspberry Lemonade Cake

I made this the other day & it is a refreshing summer cake.

Got the recipe from an e-mail newsletter I get from BettyCrocker.com. Excellent recipes!
The frosting totally makes it taste like a fresh Twinkie with a twist!

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

[Submitted by Dana]

My new favorite Grain

Millet - a tiny grain, explodes into fluffy, crumblike morsels. Mild-mannered millet soaks up flavor from anything it's cooked with. To eat plain (which I have never tried) 1 cp grain, 2 1/2 cp water, yields 4 cp. Bring liquid to a boil, add millet, cover, and simmer 20 minutes.

I personally like this grain in muffins and breads. It would be excellent in Grandma Bread. It just gives a bit of a crunch and it's a whole grain so it adds healthy benefits.

submitted by Kollen

Crunchy Coconut Chicken

1 cup flaked coconut
13 vanilla wafers, crushed
2 1/2 lbs chicken
2 eggs, beaten
1/3 cup butter, melted

On a plate, combine coconut with crushed wafers. Dip chicken in egg, then coat in coconut mixture. Place in shallow baking dish. Drizzle with butter.

Bake at 400 degree for 1 hr or until done.

*If you use chicken tenders -will cook in about 30-35 minutes.

Serve with rice.

[Submitted by Dana]

Lettuce Wrap

So first I'm on a cleanse but these tasted delicious and are incredibly healthy.

Prepare Chicken:
Sprinkle onion salt, and garlic powder generously cook on George Foreman
Cut into thin slices

Sauce:

In a pot put 1/4 cp Braggs Liquid Amino Acids (like soy sauce but healthier)
Garlic 2 cloves minced
Ginger minced about the tip of your pointer finger (fresh ginger root, use your garlic press to mince the ginger)
Cook till boiling

Add the chicken, cook until chicken is hot then turn to low until you are ready to eat it

Lettuce for wrap we used romaine but I bet butter lettuce would be good.
julliened carrots, cucumbers,
thin sliced avocado sprinkled with salt
brown rice
toasted chopped almonds

MMMMMMM.....Good
Submitted by Kollen Rae

Make ahead Frenchtoast

1 loaf of bread. (use can use any bread but I like french bread)
2 cups of Milk
6 eggs
1 tsp vanilla
1/4 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg

Coat 13x9 with cooking spray. Cut bread into cubes place in dish. Mix rest of ingredients and pour over . Put in the refrigerator over night for 2 to 3 hours. Bake at 350 degrees for 40 minutes (sometimes longer depending on your oven, none of the bread should be soggy). Pour topping over before you bake.

Topping:
1 cup brown sugar
2 T corn syrup
1/2 C butter
1 C chopped walnuts or I prefer pecans

Combine all ingredients.
Bring to boil. Simmer until it thickens

Side note: I tried this with the yummy syrup as the topping instead of the topping it called for and it didn't work at all. So don't try that.

Submitted by: Kollen Marchant

Quick Amish Friendship Bread

1 cup veg oil
1 1/2 cups sugar

1 tsp vanilla

3 large eggs

1/2 tsp salt

2 tsp cinnamon

2 1/2 cups flour

1 1/4 cup milk

1/2 tsp baking soda

1 sm. box vanilla instant pudding

1 1/2 tsp baking powder

*Preheat oven to 325.

*Combine oil, sugar, vanilla, eggs, salt and cinnamon in large bowl. Add flour, milk, baking soda, pudding and baking powder.....mix well.

*Grease 2 large loaf pans and sprinkle with a cinnamon sugar mixture, covering sides and bottom. Pour in bread mixture and sprinkle remaining cinnamon sugar mixture on top.

*Bake 55 minutes - 1 hour.

[Submitted by Dana]

Cafe Rio Pork

I give you two versions of this recipe that I found. I made a quick combination of the two recipes last night and it was WONDERFUL!
Happy eating!
Dana

Cafe Rio Pork [1]

2 pounds pork roast

3 cans or 32 oz of Coke [Do not use diet]

1/2 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can red enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can (32oz)of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1 can (12 oz) of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours.

Remove pork from crock pot and drain liquid left in the pot. Shred pork.In a food processor or blender, blend 1 (32 oz) can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot, cook on low 2 hrs.

Cafe Rio Pork [2]

6 lbs pork or beef
1 16 oz bottle of salsa

1 can of Coke

2 cups brown sugar

Place meat in crock pot and fill it half way up to the meat with water. Cook on high for 5 hours.

Drain off water. Cut meat in thirds. Mix together sauce ingredients and put on top of meat.

Cook an additional 3 hours on high. Shred meat with fork.

[Submitted by Dana]