Today we celebrated Ron's birthday with family. Ron loves burgers, so I planned the menu around burgers and fries. I found this burger recipe in Women's Health Magazine - so healthy and delicious at the same time. I topped the burgers with fat free cheese and center cut bacon. I can exactly say the same for the cake. :-) It is super delicious, and very moist but not so healthy. I'm thinking about trying to modify the cake recipe, but didn't want to do that for the first time on a special occasion. I also served Buffalo chicken burgers, sweet potato fries, fruit salad and pepper slaw. A little note about the pepper slaw - Growing up in Pennsylvania Dutch Country (near Lancaster County) one of my favorite Amish dishes was Pepper Cabbage (or Pepper Slaw). I recently found a recipe for Pepper Cabbage, which I modified by using splenda to make it a yummy, o WW Points salad. Pepper Slaw makes a great alternative to coleslaw. I love the sweet and sour taste!
INGREDIENTS
VEGETABLES
1 pound green cabbage, shredded
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/4 cup grated carrot
Ingredients
1 (18.25 ounce) package white cake mix
1 1/2 cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1/2 pint sliced fresh strawberries
Lean Mean Burgers
1 lb. lean ground beef (I use the 95/5)
1 egg
1/2 cup chopped baby spinach
1/2 cup oats
1/3 cup chopped onion
salt and pepper to taste
Mix all ingredients together. Make into patties. Grill to desired doneness.
Pepper Slaw
INGREDIENTS
VEGETABLES
1 pound green cabbage, shredded
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/4 cup grated carrot
DRESSING
1/2 cup cold water
5 tablespoons white vinegar
1/4 cup splenda
1 teaspoon salt
Pepper and Celery Salt to taste
Combine the cabbage, green pepper, celery and carrot in bowl. Toss well.
Combine the dressing ingredients in a medium bowl and stir until the splenda dissolves. Pour over the cabbage mixture and toss together. Cover bowl tightly and marinate in refrigerator for several hours before serving. Toss and taste for seasoning.
1/2 cup cold water
5 tablespoons white vinegar
1/4 cup splenda
1 teaspoon salt
Pepper and Celery Salt to taste
Combine the cabbage, green pepper, celery and carrot in bowl. Toss well.
Combine the dressing ingredients in a medium bowl and stir until the splenda dissolves. Pour over the cabbage mixture and toss together. Cover bowl tightly and marinate in refrigerator for several hours before serving. Toss and taste for seasoning.
Strawberry Dream Cake
Ingredients
1 (18.25 ounce) package white cake mix
1 1/2 cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1/2 pint sliced fresh strawberries
Directions
1.Preheat oven to 350 degrees F. Grease two 9 inch round cake pans.
2.Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
3.Bake at 350 degrees F for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
4.To Make Frosting: Let the cream cheese come to room temperature, dice the cream cheese and place in the blender. Heat the heavy cream until it just comes to a boil, add the white chocolate and stir until melted. Add the cream/white chocolate mixture to the cream cheese in the blender and blend until smooth. Cool, then fold in the cool whip. Use to frost cooled cake and garnish with sliced fresh strawberries.
1.Preheat oven to 350 degrees F. Grease two 9 inch round cake pans.
2.Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
3.Bake at 350 degrees F for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
4.To Make Frosting: Let the cream cheese come to room temperature, dice the cream cheese and place in the blender. Heat the heavy cream until it just comes to a boil, add the white chocolate and stir until melted. Add the cream/white chocolate mixture to the cream cheese in the blender and blend until smooth. Cool, then fold in the cool whip. Use to frost cooled cake and garnish with sliced fresh strawberries.
The cake looks SO GOOD! I'm glad you are posting your recipes - I love seeing them!
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