DUSA TV | The Whole Enchilada | Jaffa Cakes
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-For this, you will need:
6oz Self Raising Flour
6oz Caster Sugar
6oz Margarine
4 eggs
3 tbsp apricot jam
Rind of 1 orange
Chocolate to cover
-Method
1. Preheat the oven to 180º
2. Start by making the sponge base. Cream together the margarine and sugar in a large bowl. Gradually add in the flour and eggs. Grease a cake tin and add the mixture. Bake in the oven for 15-20 minutes or until golden brown and springy to the touch.
3. Turn out onto a wire rack to cool.
4. Now it’s time for the Jaffa filling. Add the apricot jam and orange rind to a pan and heat gently to blend. Stir well and spread over the sponge base. Leave to cool.
5. Melt the chocolate and spread on top of the jaffa filling.
6. Allow the chocolate to partially set. Cut the cake into squares and serve.
Honey Lime Chicken Enchiladas - Lynn's Recipes
We had to switch cameras halfway through this video because of battery issues. There will be a different quality to the last part of the video.
A great dinner idea that is a snap to make and get on the table. You can use a rotisserie chicken or even use leftover chicken for this recipe.
Honey Lime Chicken Enchiladas
1 (2 lb.) rotisserie chicken shredded, or leftover chicken
6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1-2 cloves garlic, minced
1 pound Monterey Jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
8-10 flour tortillas
Chopped cilantro, optional
Condiments that are optional to serve with this dish:
Shredded lettuce, sliced tomato, sliced avocado, sour cream
Preheat oven to 350°. Combine honey, lime juice, chili powder and garlic in a small bowl. Toss this with the shredded chicken and marinade for at least 30 minutes. In another bowl, combine enchilada sauce and heavy cream. Pour ½ of the sauce on the bottom of a 9x13 baking dish that has been sprayed with cooking spray. Fill the flour tortillas with the chicken and shredded cheese and then roll, reserving 1 cup of the cheese for the topping. Place enchiladas seam side down in the prepared pan. Pour remaining sauce over the top and sprinkle with the reserved cheese. Bake for 30 minutes or until cheese is melted in a 350° preheated oven. Sprinkle with chopped cilantro before serving, if desired.
Print Version:
Mexican Meatloaf with Honey Enchilada Glaze & Pumpkin Spice Torte
Mexican Meatloaf with Honey Enchilada Glaze & Pumpkin Spice Torte
Pumpkin Spice Torte
Ingredients
I box spice cake mix
15 oz. can pumpkin puree
1 egg
2 egg whites
¼ cup almond milk
8 oz. block fat free cream cheese, softened
3 small boxes instant cheesecake pudding
3 cups skim milk
Caramel drizzles
Chopped pecan
Toffee bits
Make
Preheat oven to 350⁰F.
Generously spray and flour the insides of two 9 inch round cake pans and set aside.
In a large bowl, combine all cake ingredients and stir until no lumps are visible. Pour half the batter into one cake pan and half in the other cake pan. Bake approximately 28 minutes or until center is done.
While cakes are baking, mix frosting by whisking pudding mixes and 3 cups of milk in a medium bowl. Let set for 5 minutes in the refrigerator to firm.
In a large bowl, cream a block of softened cream cheese with a hand mixer until smooth. Mix in pudding and cool whip until fully combined and has a light and fluffy texture. Place in refrigerator.
Remove cake from the oven and let cook for 5 minutes before turning out on a plate or wax paper.
After cakes have cooked completely, slice each in half and begin to assemble torte by layering the following: bottom layer of cake 1, ¼ pudding mixture, top layer of cake 1, ¼ pudding mixture, bottom of cake 2, ¼ pudding mixture, top of cake 2, remaining ¼ pudding mixture.
Drizzle with caramel drizzles, chopped pecans and toffee bits.
Baker’s tip: For “ribbon-like” pudding layers on your torte, place some of the pudding in a gallon size Ziploc bag, cut corner of bag and pipe in a fairly large ribbon around each edge of cake as you are assembling. (Pudding will not run so you can pipe at the very edge of each layer.)
Mexican Meatloaf
Ingredients
1 lb. lean ground beef
1 egg white
½ teaspoon Tone’s® Chili Powder
¼ teaspoon Tone’s® Cumin
¼ teaspoon Tone’s® Salt
2 cloves minced garlic
1/8 teaspoon Tone’s® Onion Powder
1/8 teaspoons Tone’s® Paprika
¼ cup of salsa (Recommended: sweet, fruit flavored salsa like a peach or pineapple to match the honey enchilada glaze)
¼ low fat Mexican cheese blend
4 oz. can green chilies, diced & drained
½ cup crushed baked tortilla chips
½ teaspoon cilantro, chopped
½ cup veggies, finely chopped
Honey Enchilada Glaze
Ingredients
1 cup enchilada sauce
¼ cup honey
¼ cup stevia
Make
Preheat oven to 275⁰F. Lightly spray loaf pan with non-stick spray.
Mix all meatloaf ingredients in a medium bowl. Blend well, but do not over-mix. Place in loaf pan, and pack with hands to create loaf shape.
Bake 45-60 minutes. During last 10 minutes, remove from the oven and pour ½ of glaze mixture over meatloaf. Return to oven to finish baking.
Serve with remaining glaze.
Easy Enchilada Pie Video Recipe | School & Office Lunch Box | Bhavna's Kitchen
#Baking #Cooking Easy vegetarian Enchilada Pie Bake is a fun twist on traditional enchiladas -- plus, layering the ingredients into a pie is so much easier than rolling them up! a one pot layered enchilada casserole that is bursting with cheese, beans, rice and of course enchilada sauce. Perfect for school & work lunch box.
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SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
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5 Super Quick & EASY Casserole Dinner Recipes! | BEST TASTY OVEN BAKED MEALS | Julia Pacheco
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