Mock Lemon Chiffon Cake

Mock Lemon Chiffon Cake








INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced

DIRECTIONS:
1. Mix cake and vanilla pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
2. To Make Filling: Mix together lemon pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
3. Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.

Super-Easy Coconut Cake

1 box white cake mix
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut

bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.

Mango Salsa

this is fun to make, delicious, and makes a TON!

2 not-overly ripe mangoes
1 big red bell pepper
1/2 red onion
1 and 1/2 jalepeno
1/8 cup of rice vinegar

chop all the ingredients up and put them into a medium sized bowl. add the rice vinegar and toss. much better the next day!

(as a side note, this salsa is very pretty!)

Paula's Baked Ham and Cheese Chicken

I found the recipe online from Paula Deen... it was delicious! The house seasoning is a mixture of salt, black pepper, adn garlic poweder. I used just a touch of hot sauce (couldn't even taste it in the chicken, actually) and italian seasoning bread crumbs instead of the greek seasoning/parmesan mix the recipe calls for. Will definitely be eating the leftovers tomorrow for lunch!

Ingredients:
4 chicken breasts
1 cup all-purpose flour
2 teaspoon Paula Deen's House Seasoning
2 eggs, beaten
Paula Deen's Hot Sauce
1 cup bread crumbs
2 teaspoon Greek Seasoning, recipe follows
1 cup grated Parmesan
Olive oil
4 slices ham
4 teaspoon chopped fresh parsley leaves
4 slices mozzarella cheese
Directions:
Dredge the chicken breasts in flour seasoned with House Seasoning, then dip in egg wash with hot sauce, to taste, then dredge in a mixture of bread crumbs, Greek Seasoning, and Parmesan. Brown the chicken on each side in a skillet with olive oil on medium-high heat. After frying, transfer chicken to a sheet pan. Top with 1 slice of ham, 1 teaspoon chopped parsley and 1 slice of mozzarella cheese. Place in oven for 8 minutes, just until cheese melts and starts to get bubbly.
Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 4 servings
Greek Seasoning: 2 teaspoons dried oregano 1 teaspoon salt 2 teaspoons onion powder 2 teaspoons garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Delicous Broccoli Salad

I make this for Brewers game tailgates, and it always disappears quickly!!

Ingredients:
1 head of fresh broccoli, cut up into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 TBSP white sugar
3 TBSP white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

Directions:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a salad bowl, toss together broccoli, raisins, and red onions.
- In a separate bowl, whisk together the white sugar, vinegar, and mayonnaise. Pour over broccoli mixture and toss to coat.
- Refrigerate for at least 2 hours
- Before serving, sprinkle sunflower seeds and crumbled bacon. Toss and serve.

* I always triple or quadruple all ingredients, to make enough for large groups!

Spinach and Brie Chicken (with optional orzo side)

Yum, I just made this quick dinner. It was featured in the most recent Everyday Food. They say it should take about 25 mins to make (including the orzo side). I can't vouch for the orzo portion as I served it with a green salad with pears (and the extra brie). Recipe is for 4 servings.


Ingredients:
- coarse salt and pepper
- 8 thin chicken breast cutlets
- 2 T. dijon mustard
- 1 (10 oz) package frozen spinach (thawed)
- 4 oz. brie cheese cut into 8 slices
- 1 c. orzo
- 2 plum tomatoes cored and chopped
- 1/4 c. fresh parsley
- 1 T. butter
- 1 T. fresh lemon juice

1. set a large saucepan of salted water to boil. Heat broiler with rack 4" from heat. Place chicken on a large rimmed baking dish lined with foil. Dividing evenly, spread one side of each cutlet with mustard, top with spinach, then cheese. Season with salt and pepper. Starting on short end, roll chicken up tightly, and arrange seam side down on the sheet.

2. Season rolled chicken with salt and pepper. Broil 8-10 mins. or until browned on top and completely cooked.

3. Meanwhile cook orzo until al dente. Drain well, return to pot. Add tomatoes, parsley, butter and lemon juice. Season with salt and pepper and toss to combine.

7 Layer Cookies/Bars

I kind of eyeball it as I make it but this should be about right...

Preheat oven to 375

1/2 bag of chocolate chips (I like semi-sweet)
1/2 bag of butterscotch chips
2 cups coconut
1 can of sweetened condensed milk
1 1/2 package graham crackers
1 stick of butter
1 cup chopped un-salted peanuts (or your favorite nut) (optional)

Melt the butter
Crush the graham crackers
Mix the two together (they should stick together... add more butter or cracker until they do)
Pat in the bottom of a 10 x 13 pan to make a crust
Dump in the chocolate and butterscotch chips and spread them out
Put coconut and nuts on top
Pour the sweetened condensed milk all over the top of it trying to get it even

Bake 15-20 min on 375 (or until the top starts to turn golden brown... it is longer in my oven)

Allow to cool and then cut into squares