Strawberry Angel Food Dessert

INGREDIENTS (Nutrition)

* 1 (10 inch) angel food cake
* 2 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 quart fresh strawberries, sliced
* 1 (18 ounce) jar strawberry glaze



DIRECTIONS

1. Crumble the cake into a 9x13 inch dish.
2. In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Smoky chicken with warm corn & potato salad

Ingredients:
* 500g bag new potatoes
* 2 large corn cobs
* ½ red onion , thinly sliced
* juice 1 lime
* 2 tbsp olive oil
* 2 garlic cloves , crushed
* ½- 1 tsp sweet smoked paprika
* 4 skinless chicken breasts , each halved across the middle to make 2 thin escalopes
* small bunch coriander , leaves roughly chopped
* lime wedges, optional, to serve


Method

1. Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
2. Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
3. Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

Quick prawn paella

Ingredients

* olive oil
* 1 onion , finely chopped
* 1 red pepper , sliced
* 1 garlic clove , chopped
* 150g paella rice or long grain rice
* a large pinch saffron
* a large pinch smoked paprika
* 400ml chicken stock
* 150g large cooked prawns , shell on or off
* 100g frozen peas , defrosted
* a small bunch parsley , chopped
* lemon wedges to serve


Method

1. Heat 1 tbsp oil in a pan and cook the onion, pepper and garlic until soft. Stir in the paella rice, saffron and paprika until well mixed.
2. Pour in the stock and simmer for 15 minutes until just tender (add a splash more water if you need to).
3. Add the prawns and peas for the last few minutes until heated through. Season, stir through the parsley and serve with the lemon wedges.

Banana Upside-Down Cake

INGREDIENTS

* 4 tablespoons butter, melted
* 1/2 cup brown sugar
* 1/2 cup chopped pecans
* 4 bananas, sliced
* 1 (18.25 ounce) package banana cake mix

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
2. Prepare cake mix according to package instructions. Divide batter into the 2 pans.
3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

Spaghetti with prawns, chilli & rocket

Ingredients

* 400g spaghetti
* 2 long red chillies
* 100ml extra-virgin olive oil , plus extra
* 200g bag frozen, shelled cooked prawns , defrosted
* 2x50g bags wild rocket


Method:

1. Cook the spaghetti in boiling salted water according to pack instructions.
2. While the spaghetti is cooking, split the chillies down the centre lengthways. Using a teaspoon and starting at the top, scoop the seeds from the flesh - add these if you like your food hot. Using a sharp knife, cut the chillies in thin strips, bundle them together and cut across to make squares.
3. Drain the spaghetti, toss with a drizzling of olive oil and set aside. Heat the oil in a deep frying pan or sauté pan over a high heat and add the prawns. Stir in the chillies, season, then add the spaghetti. Remove from the heat, fold through the rocket and stir.

Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Ingredients for Coconut cupcake
Makes 21
* 1 3/4 cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup packed sweetened shredded coconut
* 6 ounces (1 1/2 sticks) unsalted butter, softened
* 1 1/3 cups sugar
* 4 large egg whites
* 3/4 cup unsweetened coconut milk
* 1 1/2 teaspoons pure vanilla extract




Ingredients for Seven-Minute Frosting
Makes about 8 cups
* 1 1/3 cups large-flake unsweetened coconut
* 1 1/2 cups plus 2 tablespoons sugar
* 2/3 cup water
* 2 tablespoons light corn syrup
* 6 large egg whites

Directions: Coconut cupcakes
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk dry ingredients in a large bowl. Add sweetened coconut.
3. Cream butter and sugar with a mixer until light and fluffy. Mix dry ingredients alternating with coconut milk and vanilla.
4. Beat egg whites until fluffy, fold batter mixture.
4. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
5. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Directions: Seven-Minute Frosting
1. Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees on a candy thermometer.
2. Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 minutes. Use immediately.

Pineapple Upside Down Cake

Ingredients

Topping:*
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices

Cake:
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
1/3 cup skim milk / pineapple juice

Method

1. Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

2. Preheat oven to 325 degrees F. Whisk the flours, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with skim milk/pineapple juice, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Banana Loaf

INGREDIENTS (Nutrition)

* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 3 ripe bananas, mashed
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup chopped walnuts


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
3. In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
4. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Flower Care Tips

Most floral arrangements last 4-7 days or longer, depending on the flowers used and the care they receive. The Society of American Florists provides these tips for longer-lasting, more vibrant flowers:


For floral arrangements

* Keep the vase filled (or floral foam soaked) with water containing a flower food provided by your florist. Flower foods make flowers last longer but it is important to follow the mixing directions on the flower food packet. Most packets are to be mixed with either a pint or a quart of water. Flower foods should not be diluted with more water than is specified on the packet.
* If the flower food solution becomes cloudy, replace it entirely with properly mixed flower food solution. If possible, re-cut stems by removing one to two inches with a sharp knife. Be sure to use a sharp knife or clippers that will not crush the stems. Immediately place the stems into solution.
* Keep flowers in a cool spot (65 to 72 degrees Fahrenheit), away from direct sunlight, heating or cooling vents, directly under ceiling fans, or on top of televisions or radiators. (Appliances like televisions give off heat, which causes flowers to dehydrate.) Most flowers will last longer under cool conditions.



For loose bunches or boxed flowers


* Keep your flowers in a cool place until you can get them in a flower food solution. Don't forget how important it is to follow the mixing directions on the flower food packet.
* Fill a clean (washed with a detergent or antibacterial cleaning solution), deep vase with water and add a flower food from your florist.
* Remove leaves that will be below the waterline. Leaves in water will promote bacterial microbial growth that may limit water uptake by the flower.
* Re-cut stems by removing one to two inches with a sharp knife. Place the flowers in the vase solution you've prepared.


Selecting Flowers

* When selecting flowers, look for flowers with upright, firm petals and buds beginning to open. Yellow, spotted or drooping leaves are signs of age.
* When using woody stems and branches (such as quince, forsythia or lilac), cut the stem with sharp pruning shears. Place them in warm water containing fresh flower food to promote flower opening.



for more info visit: http://www.aboutflowers.com/

Vegetable Ravioli Salad

Ingredients:

1 package (9 ounces) BUITONI Refrigerated Light Four Cheese Ravioli, rinsed in cold water
1 package (10 ounces) Italian-blend torn mixed salad greens
1 cup broccoli florets
3/4 cup snow pea pods
1/2 cup sliced carrots
1 1/2 cups bottled fat free peppercorn ranch salad dressing

ARRANGE salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving.

Chicken with Salsa Verde

Ingredients
* 1 lemon , juiced
* ½ small bunch parsley
* ½ small bunch basil
* 1 tbsp capers , rinsed and drained
* ½ garlic clove
* 1 tsp Dijon mustard
* olive oil
* 2 skinless chicken breasts
* 400g tin cannellini beans
* 50g rocket

To make the salsa, whizz the lemon juice, herbs, capers, garlic, mustard and 2 tbsp oil in a food processor (add a little water if needed).

Chargrill or grill the chicken on both sides until cooked. Heat the beans, drain, then toss with the rocket and half the salsa. Slice the chicken and dress with the rest of the salsa.

Chilli prawn noodles

Ingredients

• 600ml chicken stock
• a 2cm chunk root ginger
• 2 garlic cloves , bashed
• a stalk lemon grass , bashed
• soy sauce
• 100g flat rice noodles
• 200g a mix of vegetables , mange tout, baby sweet corn, baby pak choi and baby carrots
• 100g large peeled prawns
• red chilli , sliced, to serve
• spring onions , shredded, to serve

1. Put the stock in a pan and add the ginger, garlic and lemongrass and simmer gently for 10 minutes, then strain. Add a splash of soy sauce.
2. Gently simmer the veg in the stock for 2-3 minutes. Add the prawns and just heat through. Cook the noodles separately following pack instructions until just tender.
3. Divide the cooked noodles between 2 bowls. Pour over the hot soup and veg. Finish with the shredded chillies and spring onion.

Stir-fry prawns with peppers & spinach

Ingredients

• 3 tbsp groundnut or sunflower oil
• 2 fat garlic cloves , sliced thinly
• 1 small red pepper , cored, deseeded and thinly sliced
• 200g pack raw peeled tiger prawns , defrosted and patted dry
• 2 tbsp soy sauce or Thai fish sauce
• 100g bag baby spinach leaves

Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.


Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.

Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok, then serve immediately.

potato & tuna salad

Boil potatoes for 15 mins or until tender.
Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise.
Add the white wine vinegar or lemon juice and season to taste with black pepper.
Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in.
Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl.
Drizzle the dressing over and serve.

tropical fruit salad

Feel free to use this recipe as a general guide, substituting your favorite tropical fruit as desired.

Ingredients
• 2 cups (1-inch) cubed fresh pineapple
• 1 cup chopped peeled papaya or mango
• 1 cup sliced peeled kiwifruit (about 3 kiwifruit)
• 1 cup red seedless grapes
• 2/3 cup (1/4-inch-thick) slices carambola (star fruit; about 1)
• 1/4 cup flaked sweetened coconut
• 3 tablespoons honey
• 2 tablespoons fresh lime juice

Preparation
Combine first 6 ingredients in a medium bowl. Chill at least 30 minutes.
Combine honey and juice in a small bowl, and toss with fruit just before serving.

Strawberry avocado salad recipe

Ingredients:
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado- sliced
10 strawberries, sliced
1/2 cup chopped pecans






What’s Next:
In a small bowl- whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
In a separate large bowl- place greens inside & top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.