Saturday, December 5, 2015

Pizza, Salads, and Cakes (New Recipes of the Week ~ 11)

Here are some of the new foods we ate in June and July. I've included the recipes of the dishes we liked well enough to eat again another time...

Turkey Divan Pizza



Wheat Harvest Lunches


Southwest Bean & Rice Salad


Fruit Swirl Cake

1 1/2 c. sugar
1 c. margarine/butter
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract
4 eggs
3 c. flour
21 oz. cherry pie filling (or flavor of your choice)

Blend sugar, margarine, baking powder, vanilla, almond flavoring and eggs on low speed in a mixer. Beat on high 3 minutes. Stir in flour. Spread in greased 10x15 jellyroll pan. Drop 1 Tbsp pie filling in 24 squares, Bake at 350* for 30 minutes. Drizzle with glaze while warm. Glaze: Beat 1 c powdered sugar and 2 tsp milk.

We stuck a blueberry on top because our family served this cake as part of a 4th of July Mystery Supper...red, white, and blue!


Campfire Stir Fry Pot


Susan's Shoofly Cake

3 c. whole wheat flour
1 c. oats
1/2 c. oil (we like coconut)
1 c. sucanat/sugar
3 tsp. baking powder
1 c. milk
1 c. molasses
1 c. boiling water
1/2 tsp. salt
1 tsp. vanilla

Mix first 5 ingredients. Save 1 cup for the topping. Then add the rest of the ingredients and mix. Pour into a 9x13 glass dish or pan. Add 1 tsp. cinnamon to the topping crumbs before sprinkling on top of cake. Bake at 350* for 25-30 minutes.


Orange Avocado Chicken Salad


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