Sunday, January 18, 2009

Turkey Wraps

The girls have been taking these in their lunches. I like to use whole wheat flat bread (I like the "Flat Out" brand) but any tortilla can also be used.

tortillas or flat bread
sliced turkey breast
favorite sliced cheese
favorite sandwich fixings (lettuce or spinach, tomatoes, bacon, pickles, etc.)
light garden herb cream cheese

Spread 1-2 T. cream cheese on each tortilla or flat bread. Cover the top with turkey. Place cheese in the very center along with desired vegetables. Roll up and slice in half.

Mini Burgers & Fries

Our kids love these mini burgers. For some reason, eating something tiny just seems more fun and yummy. I buy the rolls at Shirley's Bakery.

ground beef
salt & pepper
Lawry's Seasoning Salt
cheddar or jack cheese, sliced
dinner rolls
russet potatoes
canola oil (for frying)

Form hamburger into small patties. Season with salt, pepper and seasoning salt. Grill on the BBQ. Place a cheese slice on patties and allow to melt while still on the grill. Serve with your favorite condiments. We like to caramelize an onion by slicing it up and frying the slices in 2 T butter and 1 T olive oil until softened and golden brown.

For Fries:
Cut potatoes into strips and soak in cold ice water for about 15 minutes. Remove from the cold water and dry on paper towels. Heat grease to about 350 - 375 degrees in either a pot or a deep fryer. Fry potatoes until golden brown.

For Fry Sauce:
Pink Sauce: Mix equal parts ketchup and mayo
White Sauce: Mix equal parts buttermilk and mayo

Raspberry Shortcake

Reams had raspberries on sale this week and as soon as I saw them, I thought of this recipe. It's one of my favorites. It looks fancy, but is really SO EASY!

1 box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
1 small container fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Preheat oven to 350 degrees and spray muffin tins with non-stick cooking spray. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes. Using about 1/3 cup of batter for each cupcake, spoon the batter into muffin tins. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Immediately remove the cupcakes from the pan and cool completely on a cooling rack.
When the cakes bake, they look like little souffles and are lighter and fluffier than a regular cupcake.

Using a fork, coarsely mash the container of raspberries in a medium bowl (Save a few whole raspberries for garnish if desired). Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

To Assemble
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

***to make this recipe lighter, use light Cool Whip instead of whipping cream.