RECIPES:           

 

 
 

Chocolate-Covered Cherry Brownie Jumble

Spinach and Cheese Omelet

Cowboy Caviar  

Sumptuous Black Forest Cake Made Simple

(NAPSI)-Maraschino cherries are the key ingredient in Black Forest cake, a traditional southern German dessert. The cherries supply luscious flavor to the cake's chocolaty layers and add a bright flourish to the chocolate and whipped cream topping.

To make a simple version of this classic dessert, try this recipe for Chocolate-Covered Cherry Brownie Jumble, which is made with brownie mix and a jar of maraschino cherries. Smart cooks always keep maraschino cherries on hand to add flavorful flair to desserts such as pound cake, ice cream and cheesecake.

Jumble all the topping ingredients on top of the prepared brownie mix for an eye-catching treat.

Chocolate-Covered Cherry Brownie Jumble

Makes 16 brownies

Ingredients:

  • 1 box (21 oz.) fudge brownie mix
  • 2 eggs
  • ¼ cup water
  • ½ cup vegetable oil or melted butter
  • 16 chocolate cookie wafers, broken into large pieces
  • 1 (10−12 oz.) jar maraschino cherries, drained and halved
  • ½ cup chocolate chips
  • ¾ cup chopped walnuts (optional)
  • ¾ cup sweetened condensed milk (not evaporated milk)

Directions:

Preheat oven to 350º F. Combine brownie mix, eggs, water and oil in a large bowl until well blended. Spread batter in a 13x9" greased pan.

Scatter top of batter with cookie pieces, cherries, chocolate chips and walnuts. Drizzle with condensed milk.

Bake for about 35 minutes or until topping is golden. Let cool and then cut 4x4 into 16 pieces.

Cook's Note: If using a glass baking pan, increase cooking time to 40 minutes.

For more recipes and information, call (541) 386-5761 or visit www.nationalcherries.com.

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Delicious Sides Take Center Stage 

(NAPSI)-Whether you're hitting a neighborhood cookout or dining in with family, few things stand in front of great sides when it comes to making mealtime fun and delicious.

Side dishes add variety, color and texture to meals--and the right ones add a dash of nutrition, too. For instance, tossing together a quick green salad provides a dose of vitamins and minerals, while a three-bean salad adds protein and fiber to a meal.

You can find plenty of tasty and healthful side dish recipes--from Broccoli Waldorf Salad and Crunchy Asian Salad to Jambalaya Salad and 7 Layer Pasta Salad--at www.30salads30days.com. The site provides 30 different salad ideas, each made with dressings, dips and sauces from Litehouse Foods. The company makes its refrigerated dressings in small batches without preservatives, MSG or trans fats.

The site offers this recipe for Cowboy Caviar, a versatile side dish that can be used as a salad, appetizer or relish:

Cowboy Caviar

Ingredients:

  • ½ medium avocado
  • ¼ cup Litehouse Red Wine & Olive Oil, or Zesty Italian dressing
  • 1 tsp. hot pepper sauce
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 (11-ounce) can corn kernels, rinsed and drained
  • ⅔ cup sliced green onions
  • ⅔ cup chopped fresh cilantro
  • ½ pound fresh tomatoes, chopped
  • salt and pepper to taste

Directions:

In a large bowl, peel and cube avocado, add dressing and hot sauce; toss lightly. Drain and rinse peas and corn. Add peas, corn, onions, cilantro and tomatoes to mix. Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.

Nutrition: Calories 90, Fat 4g, Carbohydrate 13g, Protein 3g, Fiber 4g, 40 percent Calories from fat.

For more information, visit www.30salads30days.com or call (800) 669-3169.

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Off To School With A Smart Start

(NAPSI)-School days generally mean busy days. And one of the first things neglected is often healthy eating…especially in the morning. Studies show children who eat breakfast perform better in school.

How can parents give kids the fuel they need on a tight schedule? The National Frozen & Refrigerated Foods Association says frozen and refrigerated foods can provide a convenient and nutritional way to please parents and kids.

Try these great options for breakfast:

  • Frozen waffles popped in the toaster can be an out-the-door option.
  • Use yogurts, juices, frozen strawberries and nonfat milk to blend a smoothie your child can sip on the way to the bus stop.
  • Top a toasted bagel with peanut butter for a protein-packed breakfast to keep your kid's stomach full until lunchtime.

Visit www.EasyHomeMeals.com to find more great recipes and important information on frozen and refrigerated foods.

Try this tasty recipe with convenient egg substitutes to kick off the morning:

Spinach and Cheese Omelet

Ingredients:

  • ¾ cups egg substitute
  • 1 teaspoon water
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • ½ cup loosely packed spinach
  • 1 plum tomato, chopped
  • 2 tablespoons shredded nonfat cheddar cheese
  • Vegetable cooking spray

Whisk eggs, water, salt and pepper together in a medium bowl. Toss spinach, tomato and cheddar together in a small bowl. Lightly coat omelet pan or small skillet with cooking spray, heat over medium heat 1 minute. Pour egg mixture into pan, cook about 2 minutes or until omelet is set. Lift edge to let uncooked portion of egg flow underneath. Spread filling over half of omelet; fold opposite half of omelet over filling. Slide omelet onto a serving plate. Serve with frozen fruit. Serves 1.

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