Thursday, June 27, 2013


Pineapple Angel Food Mini Cakes...aka Mojito Cakes

 Easy to make...light and delicious...great summer dessert!

     1 box angel food cake mix
     1 15 oz. can crushed pineapple in pineapple juice

Combine the DRY cake mix with the crushed pineapple. Divide the batter into your cake molds. I used the Demarle at Home square savarin flexipan and the European Donut flexipan...If using the Demarle flexipans, do not use any butter, spray or oils in the molds.  (You can see how easily the cakes can be removed from the pans...then just a quick soap and water wash, and the pans are clean!) 
There was enough batter to fill all the molds...24 in total.

Bake at 350 degrees for about 20 minutes.  Let cool at least 5 minutes, then remove the cakes from the molds. Place on a rack to completely cool.

     1 8 oz. container of Cool Whip
     a few tablespoons of Limeade concentrate 

Mix the defrosted Cool Whip and limeade concentrate, to taste. When ready to individual cakes on serving plates. Spoon dollops of flavored Cool Whip on top of each cake. Garnish with a sprig of mint. (I often add a thin slice of lime and some toasted coconut.)

This dessert is very low in calories! And it's refreshingly tasty!


Visit Foodie Friday for more wonderful recipes...

Friday, June 14, 2013

WONTON WRAPS...a Love Affair

I don't know about you...but I am totally into WONTON WRAPPERS.

This little guys are so versatile...and they're LOW IN CALORIES!
I regularly use them in my cooking classes...they make the perfect "holder" for so many foods. Probably, the most popular appetizer I make with these little guys is my 
Mango Chutney/Cream Cheese Bites...a twist on the classic southern appetizer.

To make a really great "holder", I use a fluted cookie cutter to cut each wrapper. Then I place it in either a tartlette pan or a mini-muffin pan (I use the Flexipans by Demarle at Home.). These are baked for about 6 minutes at 350 degrees, then popped out of the pans and cooled. When cooled, I fill them, then top with a garnish of coconut, green onion or chives, and chopped peanuts. I often make the wontons a day or so ahead and store them in an airtight container until I am ready to use them.

Here are a few more dishes I have made with 
Wonton Wrappers...

Chili Lime Shrimp appetizers
(pinterest recipe...FABULOUS!)

Wonton cups with "Sheryl's Dip"
(Mix a little mayo with sharp cheddar, black olives and green onion. Sheryl puts it on Triscuit crackers. Yum!)

Parmesan Crisps/Crackers
(Cut each wonton in half. Place on a Silpat (or conventinal baking tray, lined with parchment paper). Brush a little olive oil on each wonton and sprinkle with sea salt, pepper (tiny bit!) and shredded Parmesan cheese. Bake for 6-7 min. at 350 degrees)

I also make these crisps using a little canola oil and cinnamon sugar. These goodies are wonderful when paired with a fruit salsa...or even by themselves.

Southwestern Egg Rolls
(The "rolls" are a Pinterest recipe. I liked it even better in the wonton cups (made in a Demarle Mini Muffin Flexipan or conventional mini muffin pan)! Great filling...and it makes a lot! Spicy!)

Give them a try...and please share YOUR recipes using Wonton Wrappers!!!

Happy cooking!

I am linking up with Foodie

Wednesday, June 12, 2013


 I went away for a week and look what happened in my yard...

It all began with one bulb from my uncle's garden...about 5 years ago.

Each year, there are a few more blooms...
 You never know when they are going to pop up. In the beginning, they bloomed in the middle of May. Last year, they bloomed at the end of June.

We left for a week and returned to this... 22 blooms, so far!

It's our own FIREWORKS display...

I am linking with Outdoor Wednesday...