Friday, March 19, 2010

My Mouth Is Watering!

Blueberry Swirl Cake

1 package (2 layer size) white cake mix

3/4 cup water

3 egg whites

2 Tbsp. oil

1 package (3 oz.) jello lemon flavored gelatin, divided (I don't love lemon so I might try another kind)

1 cup blueberries

1 8oz cream cheese softened

1 whole egg

3 Tbsp. water

How to make it!

Heat oven to 350 degrees

Beat cake mix, 3/4 cups water, egg whites, and oil in a large bowl with a mixer. Add 1/4 a cup dry gelatin mix and beat on a low speed for about 1 minute, then on medium speed for 4 minutes. Stir in berries and let sit. Beat cream cheese and whole egg in another bowl with mixer until well blended.

Pour half the cake batter in a greased 12 cup fluted tube pan or a 10 inch tube pan. Cover with layers of cream cheese mixture and remaining cake batter.

Bake 40 to 50 minutes or until toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Gently loosen cake and let it finish cooling on a cake pan or board.

Microwave 3 Tbsp. water in a bowl or measuring cup on high for about 30 seconds. Add to remain gelatin mixture, and allow to dissolve. Brush over cake until the mixture is absorbed. Refrigerate leftovers.

I thought this looked like a yummy spring/summer dessert!!!! I am going to try it ASAP!

Thursday, March 4, 2010

Slow Cooker Chicken Parmesan

This is a healthy and easy version of Chicken Parmesan because the chicken breasts don't get breaded and fried. Don't worry the chicken is still super tasty, because it cooks slowly in the spaghetti sauce in your slow cooker. Give it a try! We loved this at our house.

3-4 boneless skinless chicken breasts
1 jar spaghetti sauce
1-2 teaspoons minced garlic
1 cup grated Parmesan
cooked spaghetti noodles

Place chicken in greased slow cooker. Mix garlic with spaghetti sauce and pour over the chicken. Cook on low 4-6 hours if chicken is thawed, 6-8 hours if frozen. During last 30 minutes, add Parmesan cheese on top. Serve over spaghetti noodles.