Ingredients
* Cake
* 1-½ cup Flour
* 3 Tablespoons Corn Starch
* ½ teaspoons Salt
* 1 teaspoon Baking Soda
* 9 Tablespoons Unsalted Butter, Softened
* 1-½ cup Sugar
* 3 whole Large Eggs
* ½ cups Sour Cream, Room Temperature
* 1 teaspoon Vanilla
* _____
* Icing
* ½ pounds Cream Cheese, Room Temperature
* 2 sticks Unsalted Butter
* 1-½ pound Powdered Sugar, Sifted
* 1 teaspoon Vanilla
* 1 pound Strawberries
Preparation Instructions
IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.
Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
Leave plain OR garnish with strawberry halves.
IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!
Monday, February 1, 2010
Monday, January 11, 2010
Grandma Cindy's Chicken Chimis
1 rotisserie chicken, shredded
10 oz. can Ro-tel original
2-3 t. seasoning
WW tortillas
shredded cheese (optional)
butter/oil
green enchilada sauce
Seasoning mix
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. cumin
1 tsp. onion powder
Preheat oven to 350*. Warm package of tortillas. Put butter and/or oil on baking sheet and put in oven just until melted. Then place tortillas on pan before rolling to coat the outsides with the butter. Add a couple of spoonfuls of chicken mix and a bit of cheese if desired. Fold and roll if using large tortillas, or just roll for small tortillas. Bake for 12-15 min. Top with sauce.
10 oz. can Ro-tel original
2-3 t. seasoning
WW tortillas
shredded cheese (optional)
butter/oil
green enchilada sauce
Seasoning mix
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. cumin
1 tsp. onion powder
Preheat oven to 350*. Warm package of tortillas. Put butter and/or oil on baking sheet and put in oven just until melted. Then place tortillas on pan before rolling to coat the outsides with the butter. Add a couple of spoonfuls of chicken mix and a bit of cheese if desired. Fold and roll if using large tortillas, or just roll for small tortillas. Bake for 12-15 min. Top with sauce.
Sunday, January 3, 2010
Asparagus Pasta
1 lb fresh asparagus, tough ends trimmed
1 tsp finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb whole wheat penne or pasta of choice
1/4 cup grated parmigiano-reggiano
Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 qrt boiling water with 2 Tbsp salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-qrt saucepan.
Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cup cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
Serve immediately.
Tips from Chelsea: I drizzle the tips with EVOO and a bit of kosher salt and roast them for about 6-8 minutes at 450 instead of boiling them, they are crispy and YUM that way. Most of the time I will also grill a couple of chicken breasts, cut them into chunks and throw them in. That really makes it into a full dinner.
1 tsp finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb whole wheat penne or pasta of choice
1/4 cup grated parmigiano-reggiano
Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 qrt boiling water with 2 Tbsp salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-qrt saucepan.
Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cup cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
Serve immediately.
Tips from Chelsea: I drizzle the tips with EVOO and a bit of kosher salt and roast them for about 6-8 minutes at 450 instead of boiling them, they are crispy and YUM that way. Most of the time I will also grill a couple of chicken breasts, cut them into chunks and throw them in. That really makes it into a full dinner.
Wednesday, December 23, 2009
Pickle Spread
2 - 8 oz. pkg cream cheese
1/2 large jar of baby dill pickles
2 pkg Buddig corned beef
Dice pickles and beef, mix with cream cheese. Serve with crackers.
1/2 large jar of baby dill pickles
2 pkg Buddig corned beef
Dice pickles and beef, mix with cream cheese. Serve with crackers.
Friday, December 18, 2009
Homemade Oreos
Ingredients
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
1/2 cup oil
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
Directions
Cookies:.
1 Mix cake mix, eggs butter and oil together well.
2 Shape into marble size balls.
3 Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
Filling:.
1 Mix butter, cream cheese, 2 cups powdered sugar and vanilla together. Add more powdered sugar to reach desired consistency
2 When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
1/2 cup oil
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
Directions
Cookies:.
1 Mix cake mix, eggs butter and oil together well.
2 Shape into marble size balls.
3 Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
Filling:.
1 Mix butter, cream cheese, 2 cups powdered sugar and vanilla together. Add more powdered sugar to reach desired consistency
2 When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Tuesday, October 13, 2009
All Day Macaroni & Cheese
8oz. elbow macaroni, cooked & drained
4 cups shredded sharp cheddar cheese
12oz evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp pepper
Place the cooked macaroni in a 3.5qt slock cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add the remaining cheese and other ingredients to the macaroni and mix well. Sprinkle with the remaining cheese, then cover and cook on low for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking.
4 cups shredded sharp cheddar cheese
12oz evaporated milk
1 1/2 cups milk
2 eggs
1 tsp salt
1/2 tsp pepper
Place the cooked macaroni in a 3.5qt slock cooker that has been coated with nonstick cooking spray. Reserve 1 cup of cheese, add the remaining cheese and other ingredients to the macaroni and mix well. Sprinkle with the remaining cheese, then cover and cook on low for 5-6 hours or until the mixture is firm and golden around the edges. Do not remove cover or stir until the mixture has finished cooking.
Apple Stuffed Chicken Breasts
"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."
Prep Time: 15 Minutes. Cook Time: 25 Minutes. Ready In: 40 Minutes. Makes 4 servings.
Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread
crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for
garnish
Directions:
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
Prep Time: 15 Minutes. Cook Time: 25 Minutes. Ready In: 40 Minutes. Makes 4 servings.
Ingredients:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread
crumbs
1 tablespoon butter
1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for
garnish
Directions:
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
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