Rhubarb Dump Cake

Rhubarb Dump Cake 

More like a crisp than a cake, but it doesn't get much easier or yummier than this!

Rhubarb Dump Cake

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.
for more great tips and recipes feel free to join us at Rose's Healthy Friends

Red Lobster Cheese Biscuits In A Loaf Pan

Take a moment to check out the Site Map and view the whole site from a single location and check out all the simple and quick recipes on the whole site from one spot. Don't forget to stop on by and visit Our Online Store for some great deals for your whole home inside and out.





I am so making this for my family!! Not low cal, but a little one won't hurt!

Yum!!

Red Lobster's Cheese Biscuit recipe done in a loaf pan.


Ingredients:


3 cups flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 tbsp. butter, melted
1 egg, lightly beaten





Directions:


Pre-heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Read more: http://www.cooking-with-us.com/redlobsterscheesebiscuitrecipedoneinaloafpan.php#ixzz2X0OQbQys

Crispy Southwest Chicken Wraps

Take a moment to check out the Site Map and view the whole site from a single location and check out all the simple and quick recipes on the whole site from one spot. Don't forget to stop on by and visit Our Online Store for some great deals for your whole home inside and out.



Crispy Southwest Chicken Wraps

I was browsing through Pinterest while my hubby watched football the other night. I happened to stumble upon a version of this and thought, hmmm....I could change some of the ingredients and make it even more tasty. So, with the challenge in my mind, I accepted it and lets just say, I won the challenge, hehe. This is so yummy and the slight crispiness of this makes it even more delicious. I just had some simple chips and salsa with this since the wrap itself has rice and beans in it already, so its a complete meal in itself!!!





Ingredients:

1 cup cooked rice (I used white, any version works)
1 cup cooked, shredded chicken (beef and pork work too)
1 can black beans
1 green onion, sliced
1 red pepper, diced
1/4 cup cilantro
1/2 tbsp chili powder
1 tsp ground cumin
1 tsp garlic salt
2 cups shredded cheese (I used Mexican blend)
Sour Cream
6 burrito sized flour tortillas






Directions:

Mix rice with chili powder, cumin, and garlic salt. Add remaining ingredients minus the cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2 inch border around the edges. Arrange chicken/rice mixture down center of each tortilla. Dollop some sour cream on top of chicken mixture. Roll the tortillas leaving the edges open. Spray or use butter on the tortillas seam.
Heat a skillet or griddle. Arrange wraps seam side down and cook 2-3 minutes per side, or until golden brown on each side.


Serve warm!

Read more: http://www.cooking-with-us.com/crispysouthwestchickenwraps.php#ixzz2WmT6SOA0