Banana Split Pie recipe at Kraftfoods.com

Banana Split Pie recipe at Kraftfoods.com

Lemon Basil french Toast w/ Lemon Maple Syrup

Lemon Basil French Toast Recipe
Serve this French toast along with the lemon syrup recipe listed below or with a favorite type of maple syrup.
Ingredients for the French Toast Recipe:
4 eggs
1 cup milk
1 teaspoon vanilla extract
zest from 1 lemon
1 tablespoon fresh lemon basil - chopped fine
1 to 2 tablespoons butter
8 slices French bread - 1” thick, day old bread
Directions for the French Toast Recipe:
In a medium size bowl whisk together the eggs, milk, vanilla, lemon zest and lemon basil.
Melt the butter in a large frying pan placed over medium heat. Non-stick cooking spray may be used in place of the butter to coat the frying pan if desired.
Dip each slice of bread into the batter being sure to coat each side evenly.
Place the bread into the frying pan and cook until well browned on both sides.
Add additional butter to the pan if necessary to prevent the French toast from sticking.
Lemon Syrup Recipe
Use this syrup with French toast, pancakes and waffles.
Ingredients for the Lemon Syrup:
1/2 cup lemon juice
1/2 cup granulated sugar
1 tablespoon fresh lemon basil - chopped fine
Directions for the Lemon Syrup:
In a small bowl mix together the lemon juice and sugar until all the sugar has been dissolved.
Stir in the lemon basil.
Refrigerate until ready to serve.

Lite Fare a Tantalizing Salad for Lunch or Dinner

A

Tantalizing Salad Treat for Lunch or Dinner

Salads are a great source of nutrition and can take less time then actually preparing a whole meal.

So many to choose from okay lets start with a simple but gourmet and delicious one.

Choose your greens you have to like what you create and remember someone may want to try your masterpiece too! So put some love into it.

Now lets get started:

Lettuce (Spring Mix, Spinach, Romaine, etc) Or all of them combined

With all of your favorite ingredients!

Now for Dessert

Chocolate Chip Pecan Cake

1 box yellow cake mix, butter recipe

or Devils Food cake mix

4 eggs

1 box reg. size vanilla instant pudding or Chocolate instant pudding (depending on the cake mix used)

1/4 cup of milk

1 1/2 bag 6 oz. chocolate chips semi sweet chocolate

1 1/2 bag chopped pecans

c. butter or vegetable oil (Wesson) optional
Combine cake mix, milk, eggs, butter or oil and dry pudding. Beat until well blended. Fold in chocolate chips and 1/4 cup of grated pecans. Pour into greased and floured tube or fluted pan. Bake at 350 degrees for 50 minutes.

Warm or Cool and serve with french vanilla Ice cream or Cool Whip

From Scratch

Chocolate Chocolate Chip Cake w/ Pecans

Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
2-1/3 cups flour
1 teaspoon baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted (1 stick)
1 cup cola, at room temperature
1 square semisweet baking chocolate
1/2 cup shortening
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups sugar
2 eggs
3/4 cup buttermilk
1 cup powdered baking cocoa
1-1/2 cups semi-sweet chocolate chips

1-1/2 cup of chopped pecans
.
Optional Frosting:
1-1/4 cups chocolate chips, powdered sugar, or prepared chocolate frosting
Preparation:Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with non-stick foil. (If using regular foil, grease and flour with powdered cocoa.) In a medium bowl, combine flour, baking soda, baking powder, and salt. Mix with a whisk so the ingredients are equally distributed.

Yummy!!!!!

ENJOY

A meal for one two or more

Blackened Salmon w/Rosemary & Basil, Mango Pineapple Salsa, Jasmin Saffron Rice and Grilled Garlic Asparagus

One piece or whole fresh or frozen Salmon (fresh is best)

Blackened Seasoning

One 1/4 cup of fresh Rosemary (separated from stem)

One 1/3 cup of Basil (chopped, diced or whole leaf)

One small Onion

One to three cups of Jasmine rice (or more depending on your party)

One or more bunches of Asparagus (Sit up right in water to keep saturated)

Two to Three pinches of Saffron

One to two Cloves of fresh or chopped garlic

Olive Oil Extra Virgin, Bold, Light (which ever your preference)

Prepare Salmon by rinsing with cold water and patting slightly dry with a paper towel.

Brush the pan with Olive Oil and place the Salmon skin side down into the pan if broiling and not grilling (You may also add a little of the blackened seasoning to the brushed Olive Oil on the pan.

Next drizzle or brush the Salmon with Olive Oil

Add blackened season to Salmon entire non skin side

Add Rosemary and Basil (Basil may be whole leaf or chopped)

Place Whole Salmon on the Grill or in the oven on Broil

(If grilling brush both side of the Salmon with Olive oil and dust with blackened seasoning
Add Rosemary and Basil to top side of the Salmon while cooking)

Next Prepare the Jasmin Rice w/saffron (Steam rice add two to three pinches of saffron to the rice while its cooking)

Prepare the Asparagus by slightly drying the Asparagus with a paper towel

Then place the Asparagus on a non stick cooking sheet brushed with olive oil

Mix the garlic cloves chopped, diced or made into a paste into two or three tablespoons of Olive Oil. Brush the Asparagus with the mixture

Place the Asparagus on the grill or under the broiler until done

Mango Pineapple SALSA:

One 4 oz can of crushed pineapple (or fresh pineapple crushed)
One Mango (pitted and diced)
One Jalapeno pepper
One Red, Green, Yellow and Orange bell pepper
(You may substitute making the Mango Salsa by purchasing it and adding the Cilantro and Pineapple to the pre-made Salsa)

Enjoy and Bon Appetite