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Choc cake (your favorite) Whiooed cream Vanilla pudding (Lg box) Cherries Pecans Bananas In Punch Bowl or Trifle Bowl, Layer form bottom up. 1.Cake 2.Pudding 3.Cherries 4.Pecans 5.Banana Repeat at least 2 times Use pecans and cherries and garnish the top layer (You can use your favorite cake if you use white or yellow cake, try chocolate pudding to give a good contrast
Box Lemon Poppy Muffin mix 1. 8 oz. Cream Cheese (softened) 4 Lemons 2 cups powered sugar Directions Mix muffin mix per package directions Mix 1 Cup powder sugar with softened cream cheese Spray 2 min bread pans with non-stick spray Pour muffin batter into pan ½ way up put Cream Cheese filling in center and top with rest of milk, being careful not to overfill the pans. Bake according to package directions Make a glaze-with 1 cup power sugar zest of 1 Lemon and juice of 2 Lemons +_- You want the glaze to be thick but able to drip down the side Once bread is dome let cool 10 minutes out of pan Glaze and garnish with fresh Lemon slices Serve hot or cold.
This high-spirited side dish is a good choice to serve at a dinner party or casual gathering ("jump up" refers to a Caribbean celebration). Coconut milk gives the rice a nutty nuance. Yield: 6 servings. Ingredients: 1 TB canola oil 1 medium yellow onion, diced 1 red bell pepper, seeded and diced 2 or 3 cloves garlic, minced 1/2 scotch bonnet chili pepper, seeded and minced (optional) 3.5 cups water 2 cups long-grain white rice 1 can (15 oz) red kidney beans, drained 1/2 cup canned coconut milk 2 tsp curry powder 1/2 tsp dried thyme 1/2 tsp black pepper 1/2 tsp salt In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic and optional Scotch bonnet chili pepper and cook, stirring, for 5 minutes. Stir in the water, rice, beans, coconut milk, curry powder, thyme, pepper, and salt and bring to a simmer over medium-high heat. Stir the grains, cover the pan, and cook over medium-low heat until all of the liquid is absorbed, 15 to 20 minutes. Remove from the heat, fluff the rice, and let stand, covered, for 5 to 10 minutes before serving. Spoon the rice onto plates and serve at once. MY NOTES: If you have coconut oil, I think it would be wonderful instead of canola. We always omit the Scotch bonnet cause I can't handle that much heat (also the reason we use super-mild curry powder!). I always use Basmati rice since we have a 20-lb bag. I don't rinse it or anything, I just measure out my 2 cups and throw it in. I used dark red kidney beans last time and they were great--remember to rinse them though or all the nasty gooey stuff will be in your yummy food! Fresh thyme is FABULOUS in this dish but dried will work. :)