Dakotablue's blog: "Recipes"

A delicate chocolate cake, topped with chocolate sauce and fresh orange sections Cooking Technique:Bake Prep Time:30 Cooking Time:20-30 minutes Yield:14 servings (1 slice each) Ingredients 1 cup cake flour 2 tablespoons unsweetened cocoa powder 1-1/2 cups granulated sugar, divided 1/4 teaspoon salt 1-1/2 cups Egg Beaters® Egg Whites, at room temperature 1-1/4 teaspoons cream of tartar 1 teaspoon vanilla extract 1/2 cup semisweet chocolate morsels 3 tablespoons fat free milk 2 small orange, sectioned Reddi-wip® Fat Free Dairy Whipped Topping, (optional) Directions 1. Preheat oven to 375°F. Combine flour, cocoa powder, 1/2 cup sugar and the salt; sift 3 times onto large sheet of waxed paper. Set aside. 2. Beat Egg Beaters in large bowl with electric mixer on low speed 1 minute. Beat on high speed just until soft peaks begin to form. Add cream of tartar; continue to beat until mixture has increased 3 to 4 times in volume. Gradually add remaining 1 cup sugar, beating after each addition until soft peaks form. Add vanilla; continue beating until stiff peaks form. 3. Sift about 1/3 of the flour mixture evenly over batter; stir just until blended. (Do not overmix.) Repeat with remaining flour mixture. Pour batter into ungreased 10-inch tube pan. Tilt pan to level batter in pan. 4. Bake on center oven rack 20 to 30 minutes, or until top is golden brown and springs back when lightly touched. Immediately invert cake; cool 30 minutes. Run thin knife or metal spatula around side of pan to loosen cake; remove cake from pan. Place, bottom-side up, on wire rack. Cool completely. 5. Place chocolate morsels and milk in small saucepan. Cook over medium-low heat until morsels are completely melted and mixture is well blended, stirring occasionally. Top cake with oranges; drizzle evenly with the chocolate sauce. Cut cake into 14 slices. Serve each with a dollop of Reddi-wip topping, if desired. Cooking Instructions If you can not find Egg Beater® Egg Whites to use 12 eggs whites.

A tangy layer of lemon rests atop a flaky crust Cooking Technique:Bake Prep Time:20 Cooking Time:30 minutes-one hour Yield:16 servings (1 bar each) Ingredients 1-1/4 cups all-purpose flour, divided 1 cup granulated sugar, divided 1/3 cup Fleischmann's® Original-stick, softened 1/2 cup (4 ounces) Egg Beaters® Egg Product 2 teaspoons grated lemon peel 1/4 cup lemon juice confectioners' sugar, (optional) Directions 1. Preheat oven 350°F. Combine 1 cup flour and 1/4 cup granulated sugar in medium bowl. Cut in Fleischmann's with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of 9-inch square baking pan. Bake 15 minutes, or until golden brown. 2. Beat Egg Beaters, lemon peel, lemon juice, remaining 1/4 cup flour and remaining 3/4 cup granulated sugar with wire whisk until well blended. Pour over crust. 3. Bake 15 minutes, or until center is set. Cool completely on wire rack. Sprinkle with confectioners' sugar, if desired. Cut into 16 bars to serve. Store in tightly covered container in refrigerator. Cooking Instructions For an upscale presentation, place a lemon bar and garnish with Whipped Topping, fresh raspberries and a sprig of mint.

Creamy garlic-seasoned mashed potatoes Cooking Technique:Boil-Simmer Prep Time:10 Cooking Time:20-30 minutes Yield:8 servings (3/4 cup each) Ingredients 3 pounds potatoes, peeled, cut into large chunks 1 teaspoon garlic powder 3/4 teaspoon salt 1/8 teaspoon ground black pepper 1-1/2 cups low-fat milk, warmed PAM® Butter No-Stick Cooking Spray paprika, parsley, watercress or chives, (optional) Directions 1. Place potatoes in large saucepan; add enough water to cover potatoes. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 to 25 minutes, or until potatoes are tender. 2. Drain potatoes; return to same saucepan. Sprinkle with garlic powder, salt and pepper. Mash potatoes with electric mixer or hand masher until creamy, gradually adding milk and mixing until well blended after each addition. Spray potatoes evenly with cooking spray; stir until well blended. 3. Spoon into serving bowl. Garnish with paprika, parsley, watercress or chives, if desired.

Layers of refried beans, guacamole, sour cream, cheese, tomatoes, ripe olives & green onions Cooking Technique:No Cook Prep Time:10 Cooking Time:Up to 10 minutes Yield:8 servings (1/4 cup each) Ingredients 1 can (10 ounces) Ro*Tel® Original Diced Tomatoes and Green Chilies, drained, liquid reserved 1 can (16 ounces) Rosarita® Traditional Refried Beans 1 package (12 ounces) refrigerated prepared guacamole 1 package (16 ounces) sour cream 1 package (1.25 ounce) taco seasoning mix 1 cup (4 ounces) shredded Cheddar & Monterey Jack cheese blend 1 can (2-1/4 ounces) sliced ripe olives, drained 1/4 cup sliced green onion tortilla chips Directions 1. Reserve 1/2 cup drained tomatoes, set aside. Blend remaining tomatoes and reserved liquid with beans in small bowl. 2. Spread bean-tomato mixture into 8x8-inch baking dish or round casserole dish. Top with guacamole. 3. Blend sour cream and taco seasoning mix together in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill for 2 hours prior to serving. Serve with tortilla chips.

Taco-seasoned ground beef, tomatoes and corn bring south-of-the-border flavor to this hearty salad. Cooking Technique:Saute Prep Time:20 Cooking Time:Up to 10 minutes Yield:6 servings (1 salad each) Ingredients 1 pound lean ground beef or ground turkey 1 package (1 ounce) taco seasoning mix 1 can (14.5 ounce) Hunt's® Petite Diced Tomatoes with Mild Green Chilies, undrained 1 package (10 ounces) frozen whole kernel corn, thawed 1 package (10 ounces) torn mixed salad greens, (about 9 cups) 4 ounces tortilla chips shredded Cheddar cheese, (optional) sliced green onions, (optional) sliced ripe olives, (optional) sour cream, (optional) Directions 1. Brown meat in large skillet over medium-high heat; drain. Add seasoning mix, tomatoes with their liquid and the corn; mix well. Cook over medium-low heat 8 minutes, stirring occasionally. 2. Arrange about 1-1/2 cups of greens on each of 6 serving plates. Top evenly with the meat mixture. Arrange tortilla chips around greens. 3. Garnish with cheese, onions, olives and sour cream, if desired.

A simple seasoning of rosemary, salt and pepper turns everyday potatoes into something special. Cooking Technique:Broil-Grill Prep Time:10 Cooking Time:20-30 minutes Yield:8 servings (4 wedges each) Ingredients PAM® for Grilling Spray 4 large baking potatoes, (about 4 pounds), scrubbed clean 3 tablespoons finely chopped fresh rosemary leaves 1 teaspoon salt 1/2 teaspoon pepper Directions 1. Spray cold grill and utensils with grilling spray. Preheat grill to medium heat. 2. Cut each potato lengthwise into 8 wedges; spray evenly with cooking spray. Sprinkle with rosemary, salt and pepper. 3. Grill 25-30 minutes, or until potatoes are tender and evenly browned, turning occasionally.

Chicken strips marinated in soy sauce and skewered for the grill. Cooking Technique:Broil-Grill Prep Time:20 Cooking Time:Up to 10 minutes Yield:30 skewers Ingredients 1-1/2 pounds boneless skinless chicken breasts, sliced into 6x1x1/4-inch strips 1/4 cup La Choy® Soy Sauce 30 wooden skewers, (6 inch) PAM® for Grilling Spray Directions 1. Marinate chicken strips in soy sauce for 1 hour in refrigerator. Meanwhile, soak wooden skewers in water. 2. Pat skewers dry with paper towels and spray generously with grilling spray. Thread chicken onto skewers. 3. Spray cold grill and cooking tongs well with grilling spray. Position grill rack 4 to 6 inches from heat. Heat grill according to manufacturer's directions. Grill skewers over medium heat for about 6 minutes, turning once, until chicken juices run clear. 4. Serve with dipping sauce.

Load up crunchy corn chips with meaty Manwich and your favorite toppings Cooking Technique:Slow Cook Prep Time:10 Cooking Time:30 minutes-one hour Yield:8 cups (64 servings 2 tablespoons each) Ingredients 3 pounds lean ground beef 3 cans (15.5 ounce each) Manwich® Original Sloppy Joe Sauce corn chips shredded Cheddar cheese sour cream sliced green onions Directions 1. Brown ground beef in a large skillet over medium-high heat until no longer pink; drain. Pour drained meat and sauce into a 4-quart slow cooker. Heat on HIGH setting 1 hour; stir. Reduce heat to WARM setting. 2. Serve over corn chips and top with cheese, sour cream, and green onions.

The flavor of grilled vegetables pairs deliciously with balsamic vinegar and pasta. Cooking Technique:Broil-Grill Prep Time:30+ Cooking Time:20-30 minutes Yield:8 servings (1-3/4 cups each) Ingredients 1 medium eggplant, peeled, cut into 1/4-inch slices 1 medium zucchini, cut into 1/4-inch slices 1 medium crookneck squash, cut into 1/4-inch slices 1 medium red bell pepper, cut into 1/2-inch strips 1 medium red onion, cut into 3/4-inch wedges 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup olive oil 1 package (16 ounces) dry linguine, broken in half, prepared according to package directions 2 cans (14.5 ounces) Hunt's® Diced Tomatoes with Balsamic Vinegar, Basil and Olive Oil, undrained 1/2 cup (2 ounces) shredded Parmesan cheese Directions 1. Preheat grill to medium-high heat. Combine eggplant, zucchini, crookneck squash, bell peppers and onions in large bowl. Season with salt and black pepper. Drizzle with oil; toss to coat. Place in grill basket. 2. Grill until vegetables are crisp-tender and slightly charred, stirring frequently. (Cooking time will vary by grill type.) Remove vegetables from grill; cover to keep warm. Set aside. 3. Toss pasta, tomatoes with their liquid and the vegetables in large bowl until well blended. Sprinkle with cheese. Serve warm. Cooking Instructions Cooking Know-How: If using a charcoal grill, place grill rack about 4 inches above medium-hot coals. If using a gas grill that is 20,000 BTUs or less, close the grill cover to decrease cooking time. Regardless of grill type, stir the vegetables frequently for quick and even cooking. Use Your Stove: Combine vegetables, oil and seasonings as directed. Heat large grill pan over high heat. Add half of the vegetables; cook until vegetables have grill marks and are crisp-tender, stirring frequently. Remove vegetables from grill pan; cover to keep warm. Repeat with remaining vegetables. Continue as directed. Use Your Oven: Preheat oven to 450°F. Combine vegetables, oil and seasonings as directed. Spread into single layer in 15x10x1-inch baking pan or onto 2 baking sheets. Bake 15 minutes, or until vegetables are crisp-tender, stirring after 8 minutes. Cover to keep warm. Continue as directed.

Serves 6 2 cups coffee creamer (the recipe called for this, but I think you should be able to substitute real cream) 1 tbsp cornstarch 2 tsp flour 1/2 cup sugar 3 eggs yolks 1 egg 2 tbsp spiced rum 2 tsp vanilla extract 1/8 tsp salt 1 tbsp brown sugar 3 tbsp sugar 1 can (14 oz.) sweetened condensed milk 1. Preheat oven to 325 degrees. You will need six 5-ounce ramekins. Place them in a shallow baking dish or roasting pan, leaving space between them. 2. In a small saucepan combine creamer, cornstarch and flour; whisk together until dissolved. Cook over medium-high heat, stirring constantly with a wooden spoon to prevent scorching, until mixture thickens and coats the back of the spoon. It should be the consistency of heavy cream. Remove from heat and cool for 10 minutes. 3. In a medium-size bowl combine sugar, egg yolks, whole egg, rum, vanilla and salt. Whisk together until smooth, then whisk in the condensed milk and cooled creamer mixture. Be careful not to over-whisk as this will create too much foam on the surface of the custards. Strain mixture through a fine-mesh sieve. Divide mixture evenly among the 6 ramekins and pour enough hot water around them to come 3/4th of the way up their sides. 4. Bake for approximately 45 minutes to 1 hour, or until custards are set. Remove from oven, cool custards to room temperature in the pan, then remove them from their water bath and refrigerate for at least 4 hours or overnight before making burnt sugar topping. The sugar isn't actually burnt but rather caramelized to a golden amber on top of the custard. As it cools, the caramel hardens, making the signature crisp sugar crust. 5. Preheat broiler. Combine brown sugar and 3 tablespoons sugars, breaking up any lumps. Sprinkle the top of each custard with 2 teaspoons of sugar mixture, spreading it as evenly as possible. Place custards under the broiler until sugar caramelizes to a golden amber. It is best to do only a couple at a time, making it easier to watch them so that the sugar doesn't burn. Refrigerate custards for 1 hour before serving, to harden the sugar crust and cool the custard. Serve with fresh berries, if desired.