Make Ahead Lemon Bombe Food

MAKE-AHEAD LEMON BOMBE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-inch tube pan. Cut cooled cake into 1 1/2-inch cubes. Set aside.
• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Add the orange juice concentrate, sugar substitute, lemon juice, lemon peel, and salt; mix well. Refrigerate for 30 minutes or until partially set. Fold in 2 cartons of whipped topping.
• Line a 5 1/2-quart bowl with two overlapping pieces of plastic wrap, letting plastic wrap hang over edge of bowl. In another large bowl, gently combine the cake cubes and whipped topping mixture. Spoon into prepared bowl, gently pushing against side to prevent holes. Cover and refrigerate for at least 24 hours.
• Just before serving, uncover bombe. Invert onto a cake plate. Remove bowl and plastic wrap. Frost with remaining carton of whipped topping; sprinkle with coconut. Garnish with mint, cherries, and lemon and orange slices if desired.

LAYERED CITRUS DESSERT

Steps:

• Grate zest from 1 lemon; set aside.
• Cut both lemons in half; squeeze to measure 7 Tablespoons juice.
• Mix condensed milk and evaporated milk in a small bowl.
• Add lemon juice, 1 Tablespoon at a time, stirring with fork after each addition until well blended. Mixture will thicken to a soft custard-like consistency.
• Stir in lemon zest.
• Line the bottom of an 8x5x3-inch loaf pan with plastic wrap.
• Arrange 6 wafers on bottom of the pan, trimming if necessary for a snug fit.
• Cover with 1 cup milk mixture, spreading to completely cover wafers.
• Repeat layers twice.
• Cover with remaining wafers.
• Refrigerate overnight.
• Unmold onto plate just before serving.
• Spread Cool Whip over top of dessert.

STRAWBERRY BOMBE

Steps:

• Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
• In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
• Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
• beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
• To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
• Garnish with berries and mint.

SOUTH OF THE BORDER STUFFED BELL PEPPERS

Steps:

• Heat oven to 350* F. Coat a 13x9x2" baking dish with nonstick spray.
• In a large nonstick skillet, cook beef, red peppers, onion and garlic over medium heat until meat is cooked through. Drain off excess fat. Stir in 1/2 cup tomatoes, chili powder, cumin, oregano, and cayenne. Gradually stir in water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
• Meanwhile, bring a large kettle of water to a boil. Cut green peppers in half and remove seeds and membranes. Cook peppers in boiling water for 3-5 minutes. Drain; rinse in cold water and drain again. Spoon about 1/3 cup meat mixture into each half.
• Place filled pepper halves into coated baking dish. Cover and bake at 350* F for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
• Top with remaining chopped tomatoes. Garnish with sour cream, cheese, green onions, and grape tomatoes if desired.

COOKING LIGHT EDAMOLE

Steps:

• Combine all ingredients in a food processor & process until smooth.
• Cover & chill.