2 lbs. thinly sliced turkey cutlets
2 Tbsp. fresh rosemary
3 cloves garlic, thinly sliced
1/4 c fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. black peppercorns
1 tsp. salt
In a large bowl, mix together rosemary, garlic, 2 Tbsp lemon juice, olive oil and black peppercorns.
Add turkey cutlets and let marinate in refrigerator at least 1 hour.
Preheat grill or non-stick frying pan. Spray frying pan with cooking spray.
Remove turkey from marinade and sprinkle with salt. (optional).
Cook cutlets on both sides for 3 to 4 minutes. Remove from heat and sprinkle with 2 Tbsp. lemon juice.
1 (18.25 ounce) box Swiss chocolate cake mix
1 small box vanilla instant pudding
3 eggs
1 cup vegetable oil
1 1/2 cups
milk
Mix cake mix, pudding, eggs, oil and milk. Blend well. Pour into 3 (9-inch) greased and floured cake pans.
Bake
at 325 degrees F for 20 to 25 minutes, until cake tests done. Cool.
Top with Chocolate Icing.
Chocolate Icing:
1 cup confectioners' sugar
1/2 cup granulated sugar
8 ounces
cream cheese
1 (12 ounce) container Cool Whip, thawed
2 plain chocolate bars, such as Hershey's, chopped into small pieces
1/2 cup pecans, chopped (optional)
Mix sugars and cream cheese until smooth. Add whipped topping, chocolate pieces and pecans, if desired. Mix well. Spread between layers and on top and
sides of cake. Enjoy.
1 (18.25 ounce) box yellow or pineapple cake mix
4 eggs
1 small box vanilla instant pudding
3/4 cup vegetable oil
1 (12 ounce) can 7-Up, at room temperature
Beat all ingredients together well for 2 minutes with electric mixer. Pour batter into 3 (8-inch) layer pans or a 15 x 10-inch jellyroll pan that has been
greased and floured.
Bake at 325 degrees F for 25 to 30 minutes. Cool for 10 minutes, if in layer pans, and remove from pans to cool thoroughly on wire rack. Fill and frost.
Filling:
1 cup granulated sugar
1 heaping teaspoon cornstarch
4 eggs
1/2 cup margarine
1 (No. 2) can crushed pineapple
1 1/2 cups flaked coconut
1 teaspoon vanilla extract
1 cup coarsely broken pecans
Combine first 6 ingredients and cook over medium heat until thick. Remove from heat and add vanilla extract and pecans. Cool before spreading between layers
and over cake. If using a 15 x 10-inch pan, leave cake in pan and spread frosting over top. Enjoy.
1 (18.25 ounce) box Duncan Hines butter golden cake mix
1 cup sour cream
1/2 cup Crisco vegetable oil
1/4 cup granulated sugar
1/4 cup water
4 whole eggs
Filling:
1 cup chopped pecans
6 tablespoons brown sugar
6 teaspoons cinnamon
In large bowl, blend cake mix, sour cream, oil, sugar, water and eggs. Beat at high speed for 2 minutes. Pour two-thirds of batter into a greased and floured
10-inch tube pan or 9 x 13-inch cake pan.
Combine nuts, brown sugar and cinnamon for filling. Spread two-thirds of mixture over batter. Spread remaining one-third batter evenly over filling. Then
spread remaining one-third filling mixture over batter. Swirl with knife.
Bake at 375 degrees F for 35 to 40 minutes, until cake springs back when touched lightly. Drizzle confectioners' sugar glaze over top. Enjoy
*********
5
Triple Chocolate Pudding Cake recipe
This cake is moist and delicious!
1 box regular chocolate pudding (not instant)
1 (18.25 ounce) box chocolate cake mix
Chocolate chips
Nuts, chopped (optional)
Prepare pudding according to package directions. Allow to cool slightly. Stir in cake mix. Pour into a 13 x 9-inch cake pan. Sprinkle chocolate chips and
nuts over the top.
Bake as directed on cake mix box. Cut into squares. Enjoy
Billie C.
http://thelifeofbilliec.blogspot.com
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