Red Velvet Cupcakes with Cream Cheese Icing

red velvet duncan hines cake mix 

eggs

butter

milk

icing:

cream cheese

confectioners sugar

whipped cream

Preheat oven to 350 degrees. Follow cake instruction according to box. Fill cupcake sleeves 3/4 full and bake cupcakes for 20 minutes. Let it cool. Combine icing ingredients and mix until smooth. Use icing tip to decorate.

Hershey Chocolate Cupcakes

1 duncan hines chocolate cake mix

3 eggs

1/4 c. butter

1 c. milk

24 hershey chocolates

12 strawberries

icing: 

2  (8 oz.) cream cheese

1 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees. Empty cake mix to mixer and combine all cake ingredients. Mix approximately 2 minutes. Fill 24 cupcake sleeves 3/4 full, unwrap hershey chocolates, drop one chocolate to each cake mixture. Bake cupcakes for 20 minutes. Let it cool. Combine all icing ingredients to the mixer until smooth. Decorate cupcakes. Cut strawberries to half lengthwise and use as topper.

Fruit and Veggie Medley Salad

you need: 

1/2 c. each red and green grapes

1/2 each yellow and orange peppers

1 small carrot

1/4 c. black beans

chopped cilantro

vinaigrette:

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp pepper

1/2 tbsp seasoned vinegar

pinch of salt 

1 tbsp olive oil

1/2 tbsp fresh lemon juice

1. Wash and cut grapes into half, dice yellow and red peppers, and cube carrot.

2. Combine all cut ingredients in a salad bowl.

3. Add vinaigrette ingredients in to the bowl and mix well. 

Mix Fruit Salad

you need: 

green grapes

strawberries

cherry tomatoes 

slice of pineapple (cubed)

firm ripe mango (cubed)

chopped cilantro

vinaigrette:

tbsp seasoned vinegar

lemon juice (quarter of lemon)

olive oil

salt

 pepper

1. In a salad bowl, combine all ingredients and pour vinaigrette. Lightly mix all ingredients until fruits are coated. Enjoy the fresh flavor of these colorful ingredients. Serve with grill meat.

Jamie Oliver's Food Revolution http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/VEGETARIAN_CHILE

                                         

Fiber Filled Salad

Ingredients:

10 cherry tomato

1/4 c. black beans

1 gala/jona gold apple

1/2 cup grapes

1/4 c. sweet pea

Vinaigrette:

chopped cilantro

1/4 of fresh lemon juice

1 tbspseason vinegar

1 tbsp olive oil

 pinch of ground pepper

1. Cut all apple into bite pieces, half tomato, and grapes. Combine veggies and fruits in a salad bowl.

2. Squeezed 1/4 of whole lemon and combine the rest of the vinaigrette ingredients. 

3. Pour over to the salad and top with chopped cilantro. 

4. Slightly mix all ingredients. 

HAPPY ALL THE WAY!

http://realwomenofphiladelphia.com/blog/post/tool-time-mandoline

Patriotic Pie

Ingredients:

3 c. birds eye frozen coconut (thawed)

1 box vanilla pudding mix

8 oz. cream cheese 

1/2 c. confectioner's sugar

1 c. whipped cream

7 strawberries

2 c. blueberries

1 tbsp honey for glaze

Procedure: 

1. Combine coconut and pudding mix in a bowl.

2. Pour mixture to a pie pan and press evenly.

3. Soften cream cheese in a mixer, combine sugar, and whipped cream. Mix well.

4. Pour mixture to the pie crust and spread evenly.

5. Top with cut into half strawberries and blueberries in the middle. Glaze with honey. Chill before serving.

Sheperd's Pie

You need:

1 lb ground beef

small onion

1 carrot (cubed)

1 cup peas

1 cup beef broth

2 tbsp flour

2 tbsp olive oil

1 tbsp worcestershire sauce

6 potatoes

1 cup cream

1 egg

pepper

salt

cheese

parsley

You will:

1. Peel and cut potato, fill pot with water and salt, boil until soft. 

2.While boiling potato, brown beef in a pan and drain excess oil from meat. 

3. Drop in onions and carrot until soft. 

4. In a sauce pan, combine olive oil and flour and mix well, add in beef broth and worcestershire sauce mix until mixture form a thick gravy. 

5. Combine gravy to meat and stir well. 

6. Drop in peas and mix well. 

7. Drain water from potato, combine egg and cream. 

8. Mush potato until soft. In a dish, pour meat mixture and top with mash potato. 

9. Cover with cheese. Set oven to low broil until cheese melts and browned. 10. Chopped parsley and sprinkle on top. Enjoy!

Tomato and Mozzarella Salad

You need:

2 ripe tomato

1 mozzarella cheese ball

olive oil

balsamic vinegar

salt

pepper

fresh sweet basil

You will:

1. Slice tomato and mozzarella, alternatively arrange on a plate. 
2. In a bowl, combine olive oil, balsamic vinegar, and pepper. 
3. Chop basil and sprinkle over tomato and mozzarella. 
4. Pour olive oil and vinegar mixture over tomato and mozzarella.. Here you go a fresh and good way to eat tomato. Enjoy!