Easy Dinner Recipes: Key Lime Angel Food Cake

Ok so it's not an easy dinner recipe but yum and easy still apply... I baked this one last weekend for a friend's birthday and everyone went nuts over it.  The lightness of the angel food cake mixed with a little tart - well it just works.

1	box Betty Crocker® white angel food cake mix
1 1/4	cups cold water
1	can (14 oz) sweetened condensed milk
1/3	cup Key lime or regular lime juice
1	teaspoon grated lime peel
1	container (12 oz) frozen whipped topping, thawed
1	cup flaked coconut
	Sliced kiwifruit and strawberries, if desired

1.	Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2.	In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3.	Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4.	Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

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Easy Dinner Recipes: Roasted Chicken and Veggies

This recipe is from Redbook and is as easy as they promise.  If you don't like parsnips, substitute with small red potatoes!

Easiest Roast Chicken Dinner

From Redbook
This recipe has been tested by Redbook

Comfort food at its best, this easy oven-roasted dinner only requires one pan. Cut-up chicken and fresh vegetables are roasted together with sage and white wine to create this heaven-scented meal.

INGREDIENTS

conv. chart

U.S.

Metric

1 cup(s)	dry white wine
6 medium	carrots, peeled and cut in half lengthwise
6 medium	parsnips, peeled and cut in half lengthwise
1 1/2 pound(s)	(10 to 12) small new potatoes, cut in half
4 pound(s)	chicken pieces (4 legs, 4 thighs, 2 breast halves)
1/4 cup(s)	butter or margarine, melted
2 tablespoon(s)	chopped fresh sage, divided
1 teaspoon(s)	salt
1/4 teaspoon(s)	pepper
1 tablespoon(s)	all-purpose flour
1/2 cup(s)	low-sodium chicken broth
3 tablespoon(s)	chopped parsley, divided

DIRECTIONS

1. Heat oven to 475 degrees F. Pour wine into large roasting pan. Add carrots, parsnips, and potatoes. Place chicken pieces on top of vegetables. Drizzle melted butter over chicken and sprinkle with 1 tablespoon sage, salt, and pepper. Roast 35 to 45 minutes, basting occasionally, until chicken is cooked through.
2. Place chicken on serving platter and cover to keep warm. Pour pan juices into measuring cup. Roast vegetables 10 to 15 minutes longer, until browned and tender.
3. For gravy, spoon chicken fat off drippings, placing 1 tablespoon of fat in small saucepan; discard remaining fat. Add flour to saucepan and cook 1 minute over medium heat, stirring constantly. Add drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened, 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoons parsley.
4. To serve: Arrange vegetables on platter with chicken. Sprinkle with remaining herbs. Serve with gravy.

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