Strawberry Cake

Ingredients

2 cups white sugar 

1 (3 ounce) package strawberry flavored Jell-O® 

1 cup butter, softened 

4 eggs (room temperature) 

2 3/4 cups sifted cake flour 

2 1/2 teaspoons baking powder 

1 cup whole milk, room temperature 

1 tablespoon vanilla extract 

1/2 cup strawberry puree made from frozen sweetened strawberries

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven (DO NOT OVERCOOK!), or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Also makes great cupcakes :D

Carmel Apple Cinnamon Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 cinnamon rolls

Ingredients

Dough Ingredients:
• 1 cup milk
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg
Caramel-Apple-Cinnamon-Sugar Filing Ingredients:
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 Tbsp. ground cinnamon
• 6 Tbsp. butter, (completely) softened
• 1 Granny Smith Apple, cored and finely chopped
• 1/2 cup caramel sauce, homemade or store-bought
Topping:
• 1/2 cup caramel sauce, homemade or store-bought
• (optional) 1/2 cup chopped toasted walnuts, pecans or peanuts

Method

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle. Don't worry about cutting away extra dough -- this recipe makes plenty.) Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and serve.

Yummy Mac and Cheese

SAUCE 


2 tablespoons unsalted butter 
                                                                                         3 1/2 tablespoons all-purpose flour 
                                                                                      1 1/2 cups whole milk 
                                                                                                      7 ounces sharp white cheddar cheese, grated (about 1 3/4 cups) 
                            1 ounce monterey jack cheese, grated (1/4 cup) 
                                                         ½ teaspoon coarse salt 
                                                                                              ¼ to ½ teaspoon chipotle chili powder 
                                                                              1/8 teaspoon garlic powder

PASTA 
                                                                                                                                     6 ounces penne pasta (about 3 ¼ cups) 
                                                                                 1 ounce (1/4 cup) sharp white cheddar cheese, grated 
                                                                           1 ounce (1/4 cup Monterey jack cheese, grated 
                                            ¼ to ½ teaspoon chipotle chili powder                                                                 

Instructions   To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.

Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.

Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

Aunt LaRene's Cinnamon Rolls

Stir together:
2 1/4 cups warm water
1 cup sugar
2 tsp. salt
1/2 cup oil
2 eggs
2 Tblsp. yeast

Add:
4 cups flour

Beat.

Add:
3 cups flour

Knead.  This will be a soft dough.  Let raise at least once before forming rolls.  Let raise again as cinnamon rolls.  Preheat oven to 475.  Put pan of rolls into oven and REDUCE HEAT TO 375.  Cook 12-20 minutes.

Cheesy Ham Biscuit Pull Aparts

Cheesy Ham Biscuit Pull Aparts 

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits  

1 egg
2 tablespoons milk
3/4 cup diced ham
1/4 cup thinly sliced green onion
1/2 cup shredded cheddar
1/2 cup Monterey Jack cheese
1/2 teaspoon granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

Black Velvet Cake

Ingredients for the cake

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot Inka made extra strong (pero or postum)

Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 9-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the Inka and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

9 ounces good semisweet chocolate

3/4 pound  unsalted butter, at room temperature

1 1/2 extra-large egg yolks, at room temperature

1 1/2 teaspoons pure vanilla extract

2 1/2 cups sifted confectioners' sugar

2 tablespoons Inka

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the Inka powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and Inka to the butter mixture and mix until blended. Don't whip! Sprinkle in more Inka to taste. Spread immediately on the cooled cake.

Wheat and White Sandwich Bread

3 cups water (do not overfill or round tops of cups)
1/4 cup oil
1/4 cup plus 1 Tablespoon honey
1 Tablespoon lecithin
2 teaspoons salt
4 teaspoons soft butter
2-2/3 cup white flour
1/3 cup dry milk
23 ounces (1 pound 7 ounces) wheat flour
1/3 cup gluten
3-1/2 teaspoons yeast

Mix all together, being sure that the gluten flour does not touch any liquid before the mixing process.
Mix for  10 to 12 minutes in a stand mixer- this is important.  (If kneading by hand, knead for 12 - 15 minutes)

Allow to rise twice before forming into two (2) loaves.  Let rise until doubled.  Bake for 30 - 35 minutes at 365 degrees.

Pancetta and Fava Bean Pasta

Ingredients

4 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, thinly sliced
3 cloves garlic, minced
1 pound dried spaghetti
24 fresh fava beans, shelled and peeled
1 cup chicken broth
1 lemon, juice and zest divided
1 bunch chopped green onion
2 chopped tomatoes
Salt to taste
Black pepper
1/2 cup grated Parmesan, plus more for the table

Directions

1. In a large pot, bring salted water to a boil.
2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta, and cook until slightly crispy, about 7 minutes. Add garlic, and cook for 1 minute.
3. Place spaghetti noodles in salted water pot and cook for 5 minutes, or until pasta is al dente.
4. In a sauté pan, add fava beans, white wine, and broth to sauté pan, and cook for 3 minutes, or until beans become tender.
5. Drain spaghetti, reserving 1/2 cup of the pasta water. Toss spaghetti in remaining 2 tablespoons olive oil.
6. Add spaghetti, green onion, lemon zest, lemon juice, and tomatoes to sauté pan, tossing to mix thoroughly. Add pasta water if pasta begins to stick to the bottom of the pan. Cook until heated through.
7. Season with salt and pepper to taste. Top with Parmesan cheese.

***Notes:  You could easily use peas or fresh green beans instead of fava beans and ham and/or bacon in place of the pancetta.***

Liquid Gold (aka Almost Buttermilk Syrup)

1 cup butter
2 cups sugar
1 cup milk
1/2 teaspoon baking soda
2 teaspoons vanilla
2 teaspoons maple flavoring (optional)


Heat and let boil on the stop top for 3 minutes.
Serve.

Turkey Apple Cheese Melt

Deli turkey breast
Apple slices
1 oz slice cheddar cheese
Whole wheat bread

Layer 2 teaspoons honey mustard, 2 slices deli turkey breast, apple slices, and 1 ounce thinly sliced Gruyère or aged Cheddar cheese on whole-wheat bread. Toast in a skillet coated with cooking spray on medium heat until bread is lightly browned on both sides.

Slow Cooker Pot Roast Sliders Recipe: (from 'six sisters stuff')

Big smiley face in my cookbook!  (I think that this would be delicious on toast!)

Roast:

1 3-4 lb beef roast
1 cup water
1 cup salsa

1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.

If you want to make sliders:

Three Envelope Pot Roast recipe (above), shredded

1 pkg. King's Hawaiian Rolls

Sliced Swiss cheese (1 slice per slider)

Creamy Chipotle Sauce (recipe below)

Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.

Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce

2 tsp creamy horseradish sauce (I used Kraft)

Whole Wheat Pizza Crust

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
4 1/2 teaspoons fast rising yeast, such as Fleischmann's Rapid Rise (1 packet)
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 -1 1/3 cup hot water (120-130 degrees)
4 teaspoons olive oil

1. Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.

2. Combine hot water and oil in a measuring cup.

3. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour.

4. Process until the dough forms a ball, then process for 1 minute to knead.

5. Transfer the dough to a lightly floured surface.

6. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough.

7. Let the dough rest for 10 to 20 minutes before rolling.

*Used these proportions to make two THIN crusts.

Bryce says this is the EASIEST pizza crust he has ever done.


"Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days."

- eatingwell.com

Whole Wheat Banana-Oatmeal Pancakes

Ingredients:
1 1/2 cups milk
1 cup rolled oats
2 bananas chopped
1/2 cup whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon kosher salt


Directions:
In a blender, puree milk and oats until smooth. Add bananas, flour, baking powder and salt and puree a few seconds more. Let batter rest 10 minutes.


Heat a large nonstick saute pan over medium heat. Mist with nonstick cooking spray, then scoop batter into the pan in about 1/4 cup increments. Reduce heat to medium low and cook pancakes until air bubbles appear and underside is lightly browned, about 5 minutes. Flip and cook about 5 minutes more. *Top with sliced bananas, walnuts, and pure maple syrup, or any syrup of your choice.
YUM!

Pancakes (or Waffles)

2 cups buttermilk
2 eggs
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/4 cup (4 Tablespoons) oil

Mix all together with a spoon.  May be a little lumpy.  Let sit for 5 - 10 minutes if you have time, but if not, then go ahead and cook immediately.

For Waffles:  Increase oil to 1/2 cup.
Separate eggs.  Add the yolks to the batter.  Whip the egg whites separately until stiff.  Fold the egg whites into the batter right before beginning to cook the waffles.

Swiss Chicken

Chicken Tenders (enough to cover the bottom of a 9x13 pan in a single layer)
Swiss Cheese slices (enough to cover the chicken in a single layer)
1 can Cream of Chicken soup
1/4 cup milk (or water)
1-1/2 cups dry stuffing mix
1/4 cup butter

Grease or Spray 9x13 pan.
Lay the thawed chicken tenders in the pan in a single layer.  Lay the cheese slices on top of the chicken.
Mix the soup and milk together and spread over the sliced cheese.
Melt the butter and stir into the dry stuffing mix (I think that 1-1/2 cups is about right - but I know that one sack of Pepperidge Farm stuffing was enough for 4 pans of chicken)
Sprinkle buttered stuffing over the soup.  Cover pan with foil and bake at 350 degrees for 25 - 30 minutes.

Sweet and Sour Chicken

8 tablespoons honey
4 teaspoon chili-garlic sauce
8 tablespoons rice wine vinegar
4 tablespoon reduced-sodium soy sauce
4 teaspoon finely grated fresh ginger
1 cup fresh orange juice
8 teaspoons cornstarch
6 teaspoons peanut oil
24 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 pint small, sweet mixed peppers, quartered, or 4 mixed bell peppers, cut into 1-inch strips
12 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
16 ounces snow peas, trimmed
3 Servings of cooked rice
1 cup of water
Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, ginger, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 3 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 3 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.

Add rice, water, and contents of the pan to a wok and stir for 3 - 4 minutes over high heat. Sprinkle with the scallion greens and peanuts, if using, and serve.