By NEMS Daily Journal
Italian Cream Cake
1 stick butter
1⁄2 cup shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 package frozen coconut, thawed
1 cup chopped nuts
5 egg whites, beaten
1 (8-ounce) block cream cheese
1 stick butter
1 box powdered sugar
1 teaspoon vanilla
Cream butter, shortening and sugar. Add egg yolks, one at a time. Combine flour and baking soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in beaten egg whites. Pour batter into three (9-inch) greased and floured cake pans and bake at 350 degrees for about 25 minutes.
For the frosting, cream together the cream cheese, butter, powdered sugar and vanilla. Spread between layers and on top and sides of cake. Sprinkle with chopped nuts.
Note: If you want a thicker frosting, double the ingredients.
1 head cauliflower
1 pound turkey sausage*
1 green bell pepper, chopped
1⁄2 poblano pepper, chopped
1 onion, chopped
2 cups part-skim Mozzarella cheese, divided
1⁄2 teaspoon fennel
1 teaspoon thyme
1 teaspoon oregano
2 teaspoons parsley
2 teaspoons basil
1 cup jarred marinara sauce
Steam cauliflower, let it cool and grate it. Set aside.
Brown turkey sausage and set aside.
Sauté peppers and onion in the same pan you cooked turkey in.
Combine grated cauliflower, 1⁄2 cup cheese and the egg in a large bowl. Spray a circular or rectangular metal pan with cooking spray then spread cauliflower mixture evenly on the pan. Sprinkle with fennel, thyme, oregano, parsley, basil and garlic powder. Bake at 450 degrees for 12 to 15 minutes.
Remove cauliflower crust from oven and spread marinara on top. Top with browned turkey and the pepper/onion mixture. Sprinkle remaining 11⁄2 cups of cheese over all. Return to oven, turn heat to broil, and cook until the cheese has melted and the crust is crispy.
Note: You may substitute turkey pepperoni for the turkey sausage.
Phyllo-Wrapped Asparagus with Prosciutto
3 ounces thinly sliced prosciutto, cut into 30 long strips
30 asparagus spears, trimmed
10 (14×9-inch) sheets frozen phyllo dough, thawed
Preheat oven to 450 degrees. Wrap 1 prosciutto strip around each asparagus spear, barber pole-style. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying) and coat phyllo with cooking spray. Cut crosswise into thirds to form three (4 1/2×9-inch) rectangles. Arrange 1 wrapped asparagus spear across 1 short end of each rectangle; roll up jellyroll fashion. Arrange rolls on a baking sheet and coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus and cooking spray. Bake at 450 degrees for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.
Spicy Bean Salsa
1 can black-eyed peas, drained
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1⁄2 cup chopped onion
1⁄2 cup chopped green bell pepper
1 (4-ounce) can diced jalapeño peppers
1 (15-ounce) can diced tomatoes, drained
1 cup fat-free Italian salad dressing
1⁄2 teaspoon garlic powder
In a medium bowl, combine peas, beans, corn, onion, peppers and tomatoes. Season with salad dressing and garlic powder and mix well. Cover and refrigerate overnight to blend flavors.