Use a deep dish glass bowl.
Slice angel food cake vertically in 3 slices.
Place bottom slice in bowl.
Cover cake with layer of pudding and add a few strawberries.
he cottage cheese in a food processor fitted with the steel
Drain and rinse garbanzo beans.
Combine ingredients into food processor or blender.
Add water/lemon juice as needed.
Blend until smooth.
Serve with veggies, chips, pretzels - whatever you would like! Enjoy!
ell. Stir together buttermilk and food color. Mix flour, cocoa and
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For the Healthy Hollandaise:
Combine all the
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o 375 degrees F. In food processor, combine all crust ingredients
oil, vanilla if using, baby food, and mix. Add enough milk
ry ingredients up in a food processor.
Mix together peanut
Preheat oven to 375\u00b0F.
Heavily grease one 9\"x13\" cake pan.
Mix all dry ingredients together well in large bowl.
Add eggs and baby food; stir until all ingredients are evenly moist.
Batter will be very thick and heavy.
Pour batter into cake pan.
Bake approximately 40 minutes, or until cake pulls away from sides of pan.
Cool completely, and then cut into birdie nibble-sized cubes.
These freeze extremely well and will thaw fairly quickly.
Combine ingredients.
Mix thoroughly.
Bake at 350\u00b0.
Grease and flour 9 x 13-inch pan for 25 to 30 minutes.
Preheat oven to 350\u00b0F.
Mix the lemon pie filling in with the dry angel food cake mix.
Bake in a 9x13 baking pan for 30 minutes. If desired, bars can be topped with chopped nuts or coconut.
Mix sour cream with cream cheese. Add vinegar, celery salt, chives, and 1-2 drops food coloring.
Fold in the finely chopped cucumber.
Chill for at least 1 hour.
In a bowl stir together milk, whipping cream, sugar,salt,vanilla and peppermint extracts until sugar is dissolved.
drop food coloring in a this time if desired.
Pour mixture into ice cream maker and fellow manufactors directions.
After 10 minutes into freezing add chocolate chips.
After ice maker has finish its process, put ice cream in a container to fit and freeze in the freezer for 2 hours to harden more.
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
In a small mixing bowl, beat the half-and-half, milk, whipped topping mix, extract and food coloring on high speed for 3 minutes.
Cover and refrigerate overnight.
Pour into the cylinder of an ice cream freezer.
Freeze according to manufacturer's directions.
Stir in chocolate during last few minutes.
Allow to firm up in refrigerator freezer for 24 hours before serving.
Prepare cake mix as directed on package except stir cocoa into dry cake mix and substitute cold coffee for water.
Bake and cool as directed.
Remove from tube pan but do not turn upside-down. Glaze the crusted top and embellish with walnut halves, if desired.
The glaze ingredients can vary, depending on your choice.
This is a very attractive cake and so easy.
Always a hit and healthy!
/2 cup frosting and food coloring together in a bowl