Recipe Day

 

~~Recipe Day~~

 

 

Upsidedown Berry Cake

• 1/2 cup chopped walnuts
• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen raspberries, halved
• 1 cup sliced fresh strawberries
• 3/4 cup sugar
• 1 package (3 ounces) raspberry gelatin
• 1-1/
  • 1/2 cup chopped walnuts
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries, halved
  • 1 cup sliced fresh strawberries
  • 3/4 cup sugar
  • 1 package (3 ounces) raspberry gelatin
  • 1-1/2 cups miniature marshmallows
  • 1 package (18-1/4 ounces) yellow cake mix
  • 2 eggs
  • 1-1/4 cups water
  • 2 tablespoons canola oil

  Directions

• In a greased 13-in. x 9-in. baking dish, layer the walnuts and berries; sprinkle with sugar, gelatin and marshmallows. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour over top.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers. Yield: 15 servings.

**Please follow these specific directions.  I made this cake using frozen mixed berries.  It took an hour to bake and the cake was overdone.  I also thought it was too sweet with the jello AND the sugar!

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Turkey Fried Rice

Ingredients

• 1 tablespoon Crisco® Pure Olive Oil
• 2 eggs, beaten
• 1/2 pound ground turkey
• 2 green onions, sliced
• 3 cups cold cooked rice
• 1 cup bean sprouts
• 1/4 cup minced fresh cilantro
• 1/4 cup soy sauce
• 2 tablespoons chunky peanut butter
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground ginger

Directions

• In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate; set aside.
• In the same skillet, cook turkey and onions over medium heat until meat is no longer pink. Stir the rice, bean sprouts and cilantro. In a small bowl, whisk the remaining ingredients until blended; stir into skillet. Chop egg into small pieces; stir into skillet and heat through. Yield: 4 servings.

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Coconut Joys

Ingredients

• 1-1/2 cups flaked coconut
• 1 cup confectioners' sugar
• 1/4 cup butter, melted
• 1 ounce milk chocolate, melted
• 2 tablespoons chopped pecans

Directions

• In a large bowl, combine the coconut, confectioners' sugar and butter. Form into 1-in. balls.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator. Yield: 1-1/2 dozen.

**When I make these, I am going to substitite whole almonds in place of the sprinkled pecans and call it ALMOND JOYS!