CLOSED Top Chef Contest #2! 2 Winners slotmom & Corabets

TDTAT:
CoraBets, You always have the best recipes..
are you a chef in real life??

Thanks Tawnia!!

I am considered by some to be a world class cook, because I am able to cook in a lot of different ethnic styles. I am best at baking, I think. One of my favorite things to do is to develop recipes. I have done some catering, both as a volunteer at my church and at the Bible college. Also have done some for profit catering upon request.

The farthest back relative we know of was my great great grandmother and she was a wonderful cook. In at least every generation of our family, there has been at least one female with outstanding cooking skills. I happen to be in the line in which that occured, straight down from my great great grandmother.

At one time, I was in the process of writing a cookbook of my own original recipes and family favorites. But we all know, life is what happens when you're busy making other plans. Besides, I am getting very lazy in my old age.

Better Than Sex Cake

1 Yellow cake mix (without pudding in the mix)
1 can crushed pineapple (small - about 8 oz)
1 c. sugar
1 pkg. vanilla pudding (not instant type)
1 container Cool Whip (8 oz)
1 can coconut flakes (or 1 small bag)

Prepare cake as per box instructions. While cake is baking, mix the
pineapple (do not drain) and sugar together until sugar is dissolved and
set aside. When cake comes out of oven, poke holes in the cake and then
sthingy the pineapple mixture over the cake. Spread mix as evenly as
possible and set cake aside to cool.

Prepare the pudding according to package instructions and allow to cool
a bit. Sthingy the pudding over the cake, spreading as evenly as
possible, and cool completely.

Once completely cool, spread the Cool Whip over the cake and then top
with flaked coconut.

Keep cake in refrigerator.

slotmom, THAT ONE SOUNDS EXTRA GOOD!!

CoraBets, I would come to your restaurant and/or
buy your book!!!

Berry Cheesecake in Chocolate Crust

2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tables grated orange peel
4 eggs
1/2 cup sour cream
2 tablesp sugar
2 cups berries


1. Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
2. Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
3. Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
4. Mix 1/2 cup sour cream and 2 tablesthingys sugar; spread over top of cheesecake. Top with berries.

Honey Pecan Pork Cutlets


1 pound boneless Pork cutlets, 1/4 in. thick
1/2 cup all-purpose flour
3 tables. butter, divided
1/4 cup honey
1/4 cup chopped pecans
Dredge cutlets in flour, shaking off excess. Heat one tablesthingy butter in heavy skillet over medium heat. Add cutlets and brown on both sides, about 5-6 minutes. Stir together remaining tablesthingy butter, honey, and pecans, add to skillet, stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to serving platter, pour sauce over.

Servings: 4
Preparation Time: 30 minutes

Grilled Slow-Cooker Ribs


3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teasp salt
1/2 teas pepper
3 tables liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce


1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

slotmom, OH LORD!! Pictures I need to eat this!!

that berry cheesecake, looks totally delicious and doable, i think i can make that. that's it i can and i will... tomorrow!

ladyrox:
that berry cheesecake, looks totally delicious and doable, i think i can make that. that's it i can and i will... tomorrow!

OMG!! You are right.. I missed all of slotmoms posts
except the last one.. the pic really got me I guess!!

I forgot how bad this contest was for diets ops:

Patriotic Quilt "Cake"


Recipe Rating:

Prep Time: 20 min
Total Time: 4 hr 25 min
Makes: 20 servings, one piece each

1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 10 slices
1 qt. strawberries, sliced, divided
1-1/2 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided



STIR boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 20 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch baking dish with cake slices. Add 1 cup of the strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Sthingy over cake slices. Refrigerate 4 hours or until set.
BEAT Neufchatel cheese and sugar in large bowl with wire whisk or electric mixer until well blended; stir in 2-1/2 cups of the whipped topping. Spread over gelatin. Arrange remaining strawberries and remaining 1/2 cup blueberries on Neufchatel cheese mixture to resemble the squares of a quilt. Pipe remaining whipped topping around squares. Store in refrigerator.

Angel Food Flag Cake
Family and friends will eagerly devour this sensational patriotic dessert made with bountiful summer berries!


Prep Time:45 min
Start to Finish:4 hr 30 min
Makes:16 servings

1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups water
3 cups fresh or frozen unsweetened (thawed and drained) raspberries
3 tables sugar
3 tables seedless red raspberry jam, melted
1 container (8 ounces) frozen whipped topping, thawed (3 cups)
2 cups fresh or frozen (thawed and drained) blueberries


1. Move oven rack to middle position. Heat oven to 350°F.
2. Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
3. Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablesthingys of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries

Hey Guys I love to cook here is another one



Calypso Shrimp

Prep Time:20 min
Start to Finish:2 hr 30 min
Makes:4 servings

Shrimp and Marinade
2 teas. grated orange peel
1/4 cup orange juice
1/2 teasp. seasoned salt
4 cloves garlic, finely chopped
1 lb uncooked large shrimp (21 to 30), peeled, deveined
1 tablesp. canola oil
Salsa
1 can (15 oz) Progresso® black beans, drained, rinsed
1 medium orange, peeled, divided into segments, membrane removed and cut in half
1/4 cup Old El Paso® Thick 'n Chunky salsa
2 tablesp. chopped fresh cilantro
1 teasp. grated lime peel
2 cloves garlic, finely chopped


1. In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.
2. In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
3. In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink.
4. Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.

TDTAT:

ladyrox:
that berry cheesecake, looks totally delicious and doable, i think i can make that. that's it i can and i will... tomorrow!

OMG!! You are right.. I missed all of slotmoms posts
except the last one.. the pic really got me I guess!!

I forgot how bad this contest was for diets ops:

you are so right, just lost 17LBS. I look at these pics and with each pic a pound comes back! (lol). oh well

This is for you dieters

Classic Layered Salad




cups chopped iceberg lettuce
3/4 cup sliced red onions (about 1 small)
2 cups frozen peas, thawed (one 10-oz. pkg.)
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
3/4 cup KRAFT Mayo Real Mayonnaise
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 Tbsp. sugar
1 cup KRAFT Natural Three Cheese Crumbles
2/3 cup chopped tomatoes (about 2 small)



LAYER lettuce, onions, peas and ham in large straight-sided serving bowl.
MIX mayo, Parmesan cheese and sugar. Spread over salad to seal; cover. Refrigerate several hours or overnight.
TOP with cheese crumbles and tomatoes just before serving; toss gently.