Saturday, May 9, 2015

The $10,000 Caribbean Grill

This fancy schmancy grilled cheese recipe won the Teflon $10,000 prize for "the best grilled cheese in America" back in '04. I made it and my family loved it! Thank you ,ASHLEY BERMAN for creating such a tasty sandwich we all can enjoy.

This is not a beginner recipe, but not difficult. Give it a try!

Greatest Grilled Cheese Sandwich in America sponsored by DuPont(TM) Teflon(R).

Ingredients For Mango Salsa:

•1/2 mango, 1/4 inch diced
•2 tbsp red onion, 1/4 inch diced
•1/4 red bell pepper, 1/4 inch diced
•1 tbsp fresh lime juice
•pinch of sugar
•1/2 tsp kosher salt
•freshly ground black pepper
•For Sandwich:
•3 tbsp butter, at room temperature
•1 tbsp curry powder
•8 slices fresh Italian bread
•8 slices (8 oz) Swiss cheese
•1/4 cup honey mustard


In a small bowl, mix together all of the salsa ingredients. Set aside. (Note: this can be made one day ahead and refrigerated. Bring to room temperature before using.) Makes about 1½ cups.

In a small bowl, mix the butter and curry together. Spread 2 tbsp of the butter mixture on one side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the mustard on the bread. Place about 2 tbsp of the mango salsa on the bread followed by the cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.

Add the remaining curry butter to a Teflon-coated non-stick skillet and heat over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover and turn the sandwiches with a spatula, pressing very firmly. Cook for 2 to 3 minutes, or until the bread is golden brown and the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side (or on top of the sandwich).


Friday, May 8, 2015

3-Ingredient Angel Food Cake with Strawberry Sauce ( with video)

Remember this one? Beautiful isn't it? It was part of a FAST AND FURIOUS FRIDAY supper, but I thought it deserved a post of its own.

EASY PEASY if you must come up with a last minute dessert to take to someone- or if you just want a sweet ending to a meal that's not too heavy.

You will need:

1 Angel food cake (purchased- or your own recipe- but come on, that wouldn't be as easy!)
1 container  Fresh berries, mashed, with a little sugar added (to taste-- 1/8 1/2 cup)
Drizzle over top of cake.
You may also top with whipped cream or Cool Whip.

This is simple and delicious. Not too sweet and really, for those counting your fat and calories, it's not too bad.

Any extra sauce is wonderful served over vanilla ice cream, French toast or pancakes, or serve with pie crusts.


CLICK on the link below to watch me prepare this and share a few extra tips about Strawberries.

Thursday, May 7, 2015

Easy Chocolate Bundt Cake

When I make a trip to the grocery store, I always purchase a box of cake mix when they are on sale.

Devil's Food is my flavor of choice, because it is so versatile, and HELLO, ummmm, it's chocolate!

I can whip together a simple yet elegant looking dessert just by using a bundt pan instead of a regular cake pan, and I can make the recipe according to the directions on box, or add a few of my own simple extras to make it seem as if it were from scratch.

Adding an extra egg, or replacing softened butter for the oil are two common changes I make that make a big difference in taste.

Adding sour cream or buttermilk for liquids and adding a dry instant pudding mix-- all of these add to the moistness of a cake.

Here is a tweaked version of the recipe on the box- extra moist and always delicious.
Perfect when unexpected guests arrive, and nice enough to serve your Valentine,

1 Devils Food cake mix
1 (4 1/2 oz.)chocolate pudding mix (instant)
1 c. sour cream
1/2 c. oil
1/2 c. warm water
1/2 c. semi chocolate chips
4 eggs (extra lg.)
Powdered sugar
Chocolate frosting

Combine all ingredients. Mix well. Put in greased Bundt pan. Bake at 350 degrees for 1 hour. Invert and while still warm, spread chocolate frosting on top, and it will drizzle down sides nicely. When cool, sprinkle with powdered sugar.

CLICK ON THIS VIDEO and watch me explain a few tips to make a ho-hum dessert really special.