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By Angie Sutton

This week's hottest recipes on the mothersapronstrings.com website, quick and easy!


Cloud Cake

This dessert takes just a few minutes to whip up and a short bit of time in the refrigerator. It's tasty! I had some challenges cutting the final project and with the 10 oz angel food loaf it served about eight people. My son decided it should be called a Cloud Cake but I think it's really more like a Boston Cream Pie.

Ingredients:

1 pkg. (3.4 oz) instant vanilla pudding
1 1/2 c. cold milk
1 1/2 c. thawed whipped topping, divided
1 pkg. (10 oz) prepared angel food cake loaf
2 oz. semi-sweet chocolate squares, chopped

Directions:

1. Cut the loaf into three horizontal layers with a bread knife.

2. Beat pudding mix and milk in medium-sized bowl with a whisk for 2 minutes. Stir in 1/2 c. whipped topping. Pudding mixture will be thick.

3. Place bottom cake layer on desired serving tray. Top with about half the pudding. Repeat second layer. Place top on cake.

4. Microwave chocolate and remaining cup of whipped topping on high for 30 seconds. Stir until chocolate is completely melted and mixture is smooth. Immediately spoon over the top of the cake letting it run down sides.

5. Refrigerate for one hour.


Tuna and Noodles

Ingredients:

1/2 c. butter, divided
1 (8-oz.) pkg. uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 oz. button mushrooms, sliced
1/4 c. all-purpose flour
2 c. milk
1/2 tsp. salt
1/4 tsp. ground black pepper
2 (6-oz.) cans albacore tuna, drained and flaked
1 c. frozen peas, thawed
3 Tbsp. bread crumbs
2 Tbsp. butter, melted
1 c. shredded cheddar cheese

Directions:

1. Preheat oven to 375 degrees F. Prepare a 9-by-13-inch baking dish with non-stick cooking spray.

2. Prepare egg noodles according to package directions for al dente.

3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and stir in mushrooms. Continue to cook and stir 5 minutes.

4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture and cooked noodles.

5. Transfer to the prepared baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

6. Bake uncovered 25 minutes in the preheated oven, or until bubbly and lightly browned.


Creamy Herb Deviled Eggs

Ranch dressing and dill weed are the keys to the garden fresh taste of these eggs!

To the yolks, add:

1/4 c. prepared ranch salad dressing
3 Tbsp. plain Greek yogurt
2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/4 tsp. dill weed

1. Mix together, fill egg whites and sprinkle with additional dill weed.


Italian-Style Salisbury Steaks

This pairs will with buttered noodles or mashed potatoes. The recipe is easy to double or triple to serve a larger family.

Makes: 4 servings

Ingredients:

1 egg
1 tsp. Worcestershire sauce
1/2 c. seasoned bread crumbs
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1 lb. ground beef
1 Tbsp. canola oil
1 (14.5 oz.) can diced tomatoes with basil, oregano and garlic, undrained
1 (8 oz.) can Italian tomato sauce

Directions:

1. In a large bowl, combine the first five ingredients.

2. Crumble the beef over the mixture and combine.

3. Shape into four oval patties.

4. In a hot skillet with canola oil, brown both sides of the patties. Drain if needed.

5. Combine diced tomatoes and tomato sauce in a bowl. Pour over the patties in the skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink.

Apron Strings Tips: Understanding the type of ground beef you need for a particular dish is essential. The lowest cost option is typically the 80 percent lean/20 percent fat ground beef, which is great for making burgers on the grill. One step up is 90 percent lean/10 percent fat, which I select for meatballs or meatloaf. It holds shape nicely while retaining flavor with some fat content. The 93 percent lean or leaner ground beef meets government guidelines as a lean cut, according to The Beef Check-off at BeefItsWhatsForDinner.com. I will choose this percentage for casseroles that are baked in a glass baking dish or for sauces that call for browned ground beef.

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