Wednesday, April 29, 2009
Kudos to Kiki!
Wednesday, April 22, 2009
Strawberry Ice Cream Chocolate Cake Roll
1/2 cup all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
4 eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups Ice Cream(any flavor)slightly softened
Powdered sugar(optional)
1. Heat oven to 400°F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with vegetable cooking spray. Line with wax paper; spray again.
2. Sift together flour, cocoa and baking powder. Beat eggs, granulated sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture; spread batter into prepared pan.
3. Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean towel; remove wax paper. Roll up cake with powder sugar sprinkled towel from short side. Cool completely on wire rack.
4. Unroll cake; spread with ice cream. Reroll cake without towel; press seam-side down. Cover; freeze until firm. Sprinkle top lightly with powdered sugar, if desired. Cover; freeze leftover cake roll. 8 servings.
Friday, April 17, 2009
Asian Kebabs, Toasted Coconut Rice and Mango Cucumber Salad


Recipe by: Robin Miller
Apricot Mayo
1 cup Mayonnaise
1/4 cup Apricot Preserves
1 Tbsp reduced sodium soy sauce
1 Tbsp Dijon Mustard
1 tsp Garlic powder
1/2 tsp Ginger
1. Whisk all of the apricot mayo ingredients together and set aside 1/3 cup of mayo to baste skewers with.
Kebabs
1 1/4 lb Pork tenderloin cut into 1 inch cubes (or chicken)
1 medium red bell pepper, seeded and cut into 2 inch pieces
Metal or Wooden Skewers
Salt
Pepper
1. Alternate pork pieces and red pepper pieces on the skewers. Season with salt and pepper and then brush with reserved apricot mayo mixture. Place the skewers on a hot grill pan or in a 350 degree oven. Turn repeatedly cooking for 7-10 minutes or until cooked through. Serve with the reserved apricot mayonnaise mixture.
Toasted Coconut Rice (2 ways)
I am a major fan of basmati and jasmine rice so I made regular (not instant) rice for my coconut rice, but Robin's recipe calls for instant rice . . . so use whatever you have on hand.
Robin's Recipe:
1/4 cup Shredded sweetened coconut
1 cup Instant Rice
1 14 oz can unsweetened light coconut milk
Toast the coconut in a dry medium pan over medium heat for 3-5 minutes or until lightly toasted. Add the rice and coconut milk. Increase the heat to medium high, bring to a simmer, cover, and let simmer fro 5 minutes. Remove from heat and let stand 5 minutes before serving.
Em's Coconut Rice:
1 1/3 cup Jasmine Rice (Or regular white rice)
1 can Regular coconut Milk (or lite)
1/2 cup Sweetened Coconut
pinch of salt
1. Pour the coconut milk into a measuring pitcher, add enough water to the pitcher to total 2 1/2 cups of liquid. Set aside.
2.Toast the coconut in a medium pan over medium heat until lightly browned, set aside 2 tbsp of the toasted coconut.
3. Add the coconut milk/water mixture, rice and pinch of salt to the toasted coconut in the pan. Bring to a simmer, cover and reduce the heat to low-medium low, simmering mixture for 20-25 minutes, until rice is cooked and tender. Remove from heat, garnish with reserved toasted coconut and enjoy!
(You may need more water depending on what type of coconut milk you use, lite milk is more watery whereas regular may need more water.)
I am obsessed with mango's lately! They are just so good and are great to add to so many things . . . hence they have made another appearance at my table! This salad is very refreshing and is a nice and light addition to any meal! I love it!

Recipe by: Emily
1 Mango, peeled and diced
1 Cucumber, stripe peeled, slice in half length wise and then thinly sliced
1/2 Tbsp Finely sliced red onion
1/2 cup Mayonnaise
1 Tbsp Vinegar
1-2 tsp Sugar
1 tsp Chopped Parsley
1/3 tsp Chives
1/4 tsp salt
1/4 tsp Black Pepper
Whisk together the mayonnaise, vinegar, sugar, parsley, salt, pepper, and chives. Pour dressing over the diced mango, red onion, and sliced cucumbers, mix well and serve chilled. Enjoy!
Thursday, April 2, 2009
"Guerken Salat" Cucumber Salad
Recipe by: Emily
1 cucumber, stripe peeled and sliced very thin
1 Tbsp Red Onion, sliced in very thin small strips
1 Tbsp Sour Cream
2 Tbsp Vinegar, Apple cider or regular White Vinegar
1-2 tsp Sugar
1/2 tsp Chives (I used dried)
1/4 tsp Dry Dill weed
1 Tbsp fresh Parsley
Pinch of Salt
1/4 tsp Black pepper
1. To make the dressing mix the vinegar and sugar together until the sugar is dissolved. Add the herbs, salt and pepper. Last, stir in the sour cream until smooth. Taste and adjust seasonings if desired.
2. Add the cucumbers and red onion to the dressing and coat evenly. Refrigerate or serve immediately. (The longer it sits the stronger the flavor and the more liquid will come out of the cucumbers, so if you are going to refrigerate it you may want to add more cucumber.)
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