Cream Cheese Pound Cake with Sassy Fruit Salsa

Sassy Fruit Salsa
1 1/3 cups large chunks peeled kiwifruit (2 medium)
1 cup chopped peeled oranges (2 medium)
1 cup sliced strawberries
2 tablespoons lime juice
4 teaspoons sugar
1/2 teaspoon ground ginger or 1 teaspoon finely chopped ginger root, if
desired

Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla
3 eggs
Powdered sugar, if desired

In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.

Heat oven to 325°F. Generously grease and flour, or spray with baking spray with flour, 10- or 12-cup fluted tube (bundt cake) pan. In medium bowl, beat dry cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.

Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.

Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.


http://groups.yahoo.com/group/DoriesDeliciousDishes/

Reese's Cookies

3/4 cup butter or margarine or 1 cup shortening
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1 cup peanut butter chips
1 cup chocolate chips


Preheat over to 350

Cream butter, sugar, brown sugar, and vanilla until light and fluffy.

Add eggs; beat well.

Combine flour and baking soda; blend into creamed mixture.

Stir in chips.

Drop by teaspoonfuls onto ungreased cookie sheet.

Bake at 350 for 10-12 minutes or until lightly browned.

Cool slightly; remove from cookie sheet.

Makes 5 dozen.


Source: Reese's Peanut Butter Chips package

Crab Quesadillas

Provided by

(an awesome resource for healthy recipes!)


These quesadillas have an irresistibly creamy filling.

They also make great appetizers.

Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Ingredients:

• 1 cup shredded reduced-fat Cheddar cheese
• 2 ounces reduced-fat cream cheese , softened
• 4 scallions , chopped
• 1/2 medium red bell pepper , finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons chopped pickled jalapenos (optional)
• 1 teaspoon freshly grated orange zest
• 1 tablespoon orange juice
• 8 ounces pasteurized crabmeat , drained if necessary
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil , divided

Preparation:

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
   
   
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.

Serves 6

Lemony Olive Chicken

from Campbell's Kitchen

Ingredients:

1 tbsp. vegetable oil

4 skinless, boneless chicken breasts

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/4 cup milk

1/2 tsp. lemon juice

1/8 tsp. ground black pepper

1/2 cup sliced pitted ripe olives

4 lemon slices

4 cups hot cooked rice

Directions:
HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.

Serves 4.