Orange Julius

6 ice cubes, crushed
1/2 can frozen orange juice
1 cup water
1 cup milk
1/2 - 2/3 cup sugar

Blend.

Taco Salad

Stir fry the following ingredients in a large non-stick skillet over medium-high heat until beef is browned and completely cooked.
 
1 lb extra lean ground beef
1 onion, chopped
2 cloves garlic, minced
1-1/2 tsp chili powder
Pinch salt

Drain if necessary. Set aside.

Layer 2 tomatoes, chopped, in shallow 12 cup (3L) glass bowl. Follow with a layer of shredded iceberg lettuce (approx half a head), cooked ground beef mixture, 3/4 cup shredded cheddar cheese and 1 can kidney beans, drained and rinsed. Top with avocado dressing. Garnish with additional shredded cheese and sliced green onion. Serve with tortilla chips.

Avocado Dressing
Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth.
Stir in:
1 green onion, thinly sliced
1/4 cup water
2 Tbsp fresh lime juice
2 Tbsp low-fat sour cream
1/4 tsp salt

Chicken Enchiladas

Temp: 350 deg F (182 deg C)  Baking Time: 15 minutes or until cheese is melted.

1/2 cup cream cheese, softened
1/2 cup sour cream
1-1/2 cups thick salsa
1 tsp chili powder
1/2 tsp salt
3 cups diced cooked chicken breast
2 cups shredded nacho cheese
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
10 flour tortillas

In a medium sized bowl, stir cream cheese with sour cream, ½ cup salsa, chili powder and salt. Mix in the diced cooked chicken, 1 cup shredded nacho cheese, green onions and cilantro.

On each tortilla, spread about 1/3 cup of chicken-cheese mixture and roll up. Place seam side down in a greased 9 x 13 baking dish. Pour remaining cup of salsa over enchiladas. Sprinkle with the remaining cup of shredded nacho cheese. Bake.

Chocolate Coffee Cake

Temp: 350 deg F (180 deg C)   Baking Time: 45-50 minutes

2 cups sugar
1-3/4 cups flour
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla

Note: as a substitute for buttermilk, place 1 Tbsp vinegar or lemon juice in a measuring cup and fill with milk to one cup.

Combine the first six ingredients in a mixing bowl. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for two minutes. Pour into a greased and floured 10 inch bundt pan. Bake. Cool. Top with frosting or strawberries and whipped cream.

Banana Split "Cake"

1-1/2 cups graham crumbs
1/3 cup butter or margarine, melted
2 packages (250g each) cream cheese, softened
1 cup sugar
1 can crushed pineapple, in juice, drained (398 mL)
6 bananas, divided
2 cups cold milk
2 packages (4 svg size) vanilla instant pudding
2 cups thawed whipped topping or whipped cream, divided
1 cup chopped pecans, optional
1 cup grated chocolate of your choice, optional

Combine graham crumbs and butter and press into bottom of a 9 x 13 inch pan. Put in the freezer for 10 minutes.

In the meantime, beat cream cheese and sugar with electric mixer until well blended.

Spread carefully over crust; top with pineapple. Slice four of the bananas and arrange over the pineapple.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk two minutes or until well blended. Gently stir in one cup of the whipped topping; spread over banana layer in pan. Top with remaining one cup whipped topping. Refrigerate at least 5 hours. Slice remaining two bananas just before serving; arrange over dessert. Sprinkle with pecans or grated chocolate, if desired. Store leftovers in fridge.

Chocolate Pudding

2 egg whites
2/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
2-1/4 cups skim milk, divided
1/2 cup granulated sugar
1/8 tsp salt
1 tsp vanilla

Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.

Variation: Try adding ¼ teaspoon of ground cinnamon to the cocoa mixture.

Tip: To prevent pudding “skin”, transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.

Cinnamon Roll Cake

Temp: 350 deg F  Baking Time: 28-32 minutes

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1-1/2 cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9 x 13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake.

Glaze:
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla

While warm, drizzle the glaze over the cake.