Mango Yogurt Cake - Start with a Cake Mix

I can't believe it's been almost two years since I 'clipped' this electronic recipe and haven't yet got to make it! I adore mango-anything and this is so delicious looking and light I couldn't wait to make it. Instead, I found the recipe around the same time I was starting a new job and balancing the job, the kids schedules, school, sports, running our household, the finances, our taxes, planning vacations, cooking, cleaning, laundry and more.... well, I forgot all about it!

But tonight I found it in my files and with the sun peeking through the clouds and Spring having sprung - it's time to bring it out. Hopefully you all can get more use out of it than I've obviously gotten over the past 1 1/2 years!

Mango Yogurt Cake

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup nonalcoholic margarita mix
1/3 cup vegetable oil
2 teaspoons grated lime peel
4 eggs
1 jar (1 lb 8 oz) sliced mango in extra-light syrup, well drained, diced
Frosting
Remaining diced mango
1 1/2 cups frozen (thawed) whipped topping
2 containers (6 oz each) Yoplait® Original 99% Fat Free mango yogurt

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, margarita mix, oil, lime peel, eggs and 1 cup of the diced mango with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In blender, place remaining 1/4 cup diced mango. Cover; blend until smooth. In medium bowl, fold together whipped topping and yogurt; frost cake. Spoon small dollops of pureed mango over frosting, then swirl with back of spoon. Store in refrigerator.

Fudge made with chocolate chips and marshmallow creme

Thanks to Google for a last minute photo!

Tomorrow is Easter and just in case you can't get enough chocolate... here is a chocolate fudge recipe. Made with chocolate chips and marshmallow fudge it's not as fussy as the authentic cocoa, sugar and butter variety.





FUDGE

2 sticks butter
4 cups sugar
1 can evaporated milk
1 t vanilla
1 jar Marshmallow creme
1 cup walnuts (optional)
18 oz chocolate chips

Put the butter, sugar and milk in a pan, bring to a boil and slow boil, stirring constantly for exactly 7 minutes. Remove from heat. Slowly add the marshmallow creme, vanilla, and chocolate chips. Mix with an electric mixer - not by hand. Stir in nuts if you choose to use them. Pour in to a 9 by 13 pan and cool to room temperature and cut.

Velveeta Cheese Roll

Why do I feel a little embarrassed to post recipes that involve that oddity of foods; Velveeta? I didn't grow up in a household that used or bought it, but when I married my husband (a die-hard Velveeta fan) it became a staple of our home as well. It's a processed food, but it melts so smooth and is so perfect for many recipes that sometimes you just got to give in! *Grin*

Velveeta Cheese Roll

1 2 lb box Velveeta cheese
1 8 oz pkg. Cream cheese
chopped jalepeno peppers
chopped green olives w/pimentos
chopped green onions

Let Velveeta and cream cheese sit out till softened.
Roll out Velveeta between two sheets of wax paper into a rectangle.
Spread cream cheese in a thin layer on top of Velveeta.
Sprinkle remainder of the ingredients on top of cream cheese.

Next, start rolling from the wide side of the rectangle, jelly roll style. This is difficult and it's not a nice, simple, tight roll. Do your best.
Wrap in wax paper, then aluminum foil and chill.

Turn out onto a serving platter and serve with crackers.

Zucchini Puff

A great way to get eggs into your diet is to make an omelet, puff or casserole. Eggs, vegetables and cheese are a great combination and works for breakfast, brunch, lunch or dinner! This one has bacon in it - which we love - but you can leave it out of course if you are watching your diet very closely.

Zucchini Puff

3 medium size zucchini, scrubbed and sliced
1 medium size onion, chopped
½ cup minced bacon
2 tablespoons butter
6 or 7 eggs
¼ cup grated
Parmesan cheese
salt and pepper to taste

Lightly brown onion and bacon. Pour off excess fat. Add sliced zucchini and butter. Cover and steam 5 minutes. Beat eggs slightly with salt and pepper. Add grated cheese and mix. Pour into skillet with vegetables. Cook over medium heat until set and then flip and cook the other side until golden.

 

 

 

 

 

 

Strawberry Margaritas with Sugared Rims

If you happen to have a craving for Strawberry Margaritas by the pool this weekend... well, this one is for you.

Strawberry Margaritas with Sugared Rims

1 (8 oz.) package frozen strawberries, partially thawed
5 cups ice
3/4 cup tequila
1/2 cup thawed limeade concentrate
1/3 cup powdered sugar
3 tablespoons orange liqueur (Grand Marnier, Triple Sec)
Lime juice
sugar crystals
Garnishes: lime slices, fresh strawberries

Process first 6 ingredients in a blender until smooth.

Dip margarita glass rims in lime juice; dip rims in sugar crystals, coating well. Pour margarita mixture into glasses. Serve immediately. Garnish, if desired.