Strawberries and Cream

The orange dreamsicle cake was such a hit that I wanted to try other combinations. Last week, it was strawberries and cream. As I suspected, it was like eating strawberry shortcake, only better! This is such a quick and easy dessert, and everyone loves it. Best of all, the combinations are endless and you really can't go wrong.

Ingredients:

• 1 (18 1/4 oz.) white cake mix
• 1 (3 oz.) strawberry Jell-o
• 1 C boiling water
• 1 (3 1/2 oz.) box french vanilla instant pudding
• 1 C milk
• 1 tsp. vanilla extract
• 1 (8 oz.) container Cool Whip

Method:

1. Set out Cool Whip to thaw.
2. Prepare cake mix according to directions for a 9X13 pan.
3. After the cake is done, remove from oven and poke holes throughout cake with a fork.
4. Prepare the Jell-O with 1 C of boiling water. Pour over cake.
5. Allow to cool 30 minutes or overnight, covered tightly and stored in fridge.
6. In a large mixing bowl, mix together pudding and milk. Stir in extract. Mix well.
7. Fold in Cool Whip.
8. Spread over cake and chill additional 2 - 3 hours before serving. Serve with fresh strawberries.
9. Store tightly covered in fridge.

Source: Food.com

Holy Guacamole

One of my favorite things about cooking is preparing things that other people love. Things that, when they see it on the table, they ask something like, "Is that your bolognese?"  (Ok, people aren't saying that about my bolognese yet, but they will - I'm sure of it!)

My Holy Guacamole is exactly that kind of recipe.  This is the first time I've ever made note of what went into it - I usually just eye ball it. It's a very forgiving recipe that you can adapt as you see fit. I have to say, though, it's pretty amazing just as written!

Ingredients:

• 1 medium tomato, seeds removed, chopped finely
• 2 - 3 shallots, chopped finely
• 1 jalapeno, seeds and ribs removed, chopped finely
• juice and zest of one (or two, depending how juicy the fruit is) lime
• 1 large handful of fresh cilantro leaves, chopped finely
• salt and black pepper, to taste
• 4 ripe Haas avocados

Method:

1. Combine tomato, shallot, jalapeno, cilantro, and lime zest in a small bowl.
2. Split avocados, remove pits, and scoop flesh in a medium bowl.
3. Mash avocados to your desired texture with a potato masher or fork. I keep mine a little chunky.
4. Immediately squeeze lime juice over avocado then mix gently. Sprinkle with salt and pepper.
5. Fold in veggies, mixing gently to combine but being careful not to mash the avocados any further.
6. Serve immediately with tortilla or pita chips, veggies, etc.

Although you're likely not to have any leftovers with this recipe, you can store prepared guacamole in the fridge for a couple of days. The citrus juice will help keep it from turning brown as it's stored, and you should also cover it with plastic wrap so that the wrap is directly covering the dip (it's exposure to air that turns the avocado brown).  Some people also say if you reserve a pit and nestle that in the guacamole, it'll keep it fresher-looking longer.

Rosemary Roasted Pork Tenderloin

This was so good that I made it tonight for the second time in less than two weeks. It's a really quick and easy marinade that makes for a juicy, flavorful piece of pork.

Tonight I made it with a new Near East quinoa and brown rice with rosemary and olive oil that was delicous. I need to learn more about cooking with quinoa.

Ingredients:

1. 1/2 C apple juice concentrate
2. 1/4 C Dijon mustard
3. 2 T dried rosemary
4. 4 cloves garlic, minced
5. 1 tsp freshly ground black pepper
6. 1.5 lbs pork tenderloin

Method:

1. In a bowl, combine the first five ingredients; mix well.
2. Set aside 1/3 cup; cover and refrigerate.
3. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
4. Drain and discard marinade from meat.
5. Place meat in a roasting pan coated with nonstick cooking spray.
6. Pour the reserved marinade on top.
7. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
8. Let stand for 10 minutes before slicing.               

Source: All Recipes