Berry Medley Cake

Ingredients Cake
1/3 cup melted butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour...

3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk

Icing
2 cups powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla
Heavy Cream

Instructions

Cake

Heat oven to 375F. Cream butter, sugar, eggs and vanilla till pale and creamy. Add flour, baking powder, salt and finally milk. Throw into 9x13 greased pan (I used round spring form) Add about 2-3 cups mixed berries (strawberries are especially good).  Bake for 30 minutes or till cake is springy when touched.

Icing

Mix the sugar, butter and vanilla and add just enough heavy cream, by teaspoonsful, to make the icing thin enough to drizzle. Drizzle icing on top of cake.

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Lemon Crepes

Ingredients (12 Servings)

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/4 cups whole milk, room temperature
3 large eggs, room temperature...
1/2 tablespoon pure vanilla extract
6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
Meyer Lemon Curd Mousse, recipe below
1/4 cup heavy cream, whipped
Candied Meyer Lemons, optional, recipe below

Instructions

STEP 1

Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.

STEP 2

Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 30 seconds per side.

STEP 3

Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.

STEP 4

Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.

STEP 5

Top crepe cake with whipped cream and 3 or 4 candied lemon slices.

Meyer Lemon Mousse

1 teaspoon unflavored gelatin (from one 1/4-ounce envelope)

1 tablespoon cold water

4 large eggs plus 6 large yolks

1 cup sugar

1 tablespoon plus 2 teaspoons finely grated Meyer lemon zest (from 2 lemons), plus 3/4 cup fresh Meyer lemon juice (from 5 to 6 lemons)

6 tablespoons cold unsalted butter, cut into small pieces

1 cup heavy cream, whipped

STEP 1

Sprinkle gelatin over water; let stand until softened, about 5 minutes.

STEP 2

Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.

STEP 3

Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.

STEP 4

Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.

Candied Meyer Lemons

1 cup sugar

1 cup water

2 Meyer Lemons (do not peel), washed well and sliced ¼” thick

STEP 1

Bring sugar and water to a boil in a large saucepan and heat until sugar dissolves. Add lemons and cover surface with parchment. Reduce heat to medium-low and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.

STEP 2

Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.

Old Fashioned Coconut Cream Pie

Ingredients (9" Pie)

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract...
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
{or the "Real Stuff", which I prefer, whipped with 1 Tablespoon Sugar and 1 teaspoon Vanilla}

Instructions

Preheat oven to 350 degrees F. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.

Strawberry Pretzel Jello Torte

Ingredients

4 cups crushed pretzels
1 1/2 cups butter, melted
6 Tbsp. sugar
16 oz. cream cheese, softened
1½ cups sugar...
16 oz. cool whip, thawed to room temperature
1 (6 oz) box Strawberry Jello
2 cups boiling water
3 cups strawberries, sliced

Instructions

Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.

In a large bowl, combine cream cheese, sugar and beat until smooth. Fold in the Cool Whip. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.

Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.  Serve and Enjoy!

Sour Cream Chocolate Cake and Salted Caramel Ice Cream

Ingredients (9" 2-layer cake)

2 cups Flour
2 1/2 cups Sugar
3/4 cups Cocoa Powder
2 teaspoons Baking Soda
1 teaspoon Salt...
1 cup Vegetable Oil
1 cup Sour Cream
1 1/2 cups Water
2 tablespoons Vinegar
1 teaspoon Vanilla
2 Eggs

Dark Chocolate Frosting
1/2 cup + 1 tablespoon Cocoa Powder
1/2 cup + 1 tablespoon Boiling Water
2 1/4 cups Butter, at room temp
3/4 cup Powdered Sugar
1/4 teaspoon Salt
1 1/2 pounds Chocolate Chips, melted and cooled

Salted Caramel Ice Cream
Caramel
1 cup Sugar
1 1/4 cups Heavy Whipping Cream
1 teaspoon Kosher Salt
1 teaspoon Vanilla
Custard Base
1/4 cup Sugar
1 cup Heavy Whipping Cream
1 cup Whole Milk
3 Egg Yolks

Instructions

Cake

Preheat oven to 350 degrees F. Spray 2 9-inch cake rounds.  In a stand mixer fitted with a whisk attachment, combine flour, sugar, cocoa powder, baking soda, and salt. Whisk well to combine. Add the oil and sour cream and whisk to blend. Gradually beat in water, vinegar, and vanilla. Whisk in the eggs and continue to beat until well blended. Scrape down the sides of the bowl and be sure batter is completely mixed. Divide between prepared pans.  Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Frosting

Combine cocoa and boiling water, stirring until cocoa powder has dissolved. Set aside.  In a stand mixer fitted with a paddle attachment, beat butter, powdered sugar, and salt on medium-high speed until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate chips, scraping down sides of bowl as needed. Beat in cocoa powder-water mixture until frosting is smooth.

Caramel

Heat sugar in a dry skillet over medium-high heat, stirring to heat evenly until sugar melts and turns dark amber. Add cream a small amount at a time, whisking continuously until caramel dissolves. Mixture will spatter. Strain carmel through a mesh seive into a bowl. Whisk in salt and vanilla. Set aside.

Custard

Bring milk, cream, and sugar just to a boil in a heavy sauce pan, stirring occasionally. Lightly whisk egg yolks in a medium bowl. Add half the hot milk mixture to the yolks in a slow stream, whisking constantly. Pour back into the sauce pan. Cook over medium heat, stirring constantly with a wooden spoon until custard coats the back of the spoon. Pour through a strainer into the reserved caramel, stirring to combine.

Base can be refrigerated up to one week. Freeze in an ice cream maker according to the manufacturer’s instructions.

Crock Pot Baked Potato Soup

Ingredients (10 servings)

4 pounds of potatoes
1 white onion, small dice
5 whole garlic gloves (keep them whole)
7 Cups Chicken broth
1/4 Teaspoon Black Pepper
16 ounces cream cheese (2 blocks)...

Toppings
Sour Cream
Grated Cheddar Cheese
Green Onion
Cooked Bacon, crumbled

Instructions

Peel, and dice your potatoes in a small dice. Add potatoes, garlic, onion, black pepper and chicken broth to slow cooker.  Cook on low for 8 hours.

Now, put the cream cheese (cut into squares) into the hot soup and gently mash until the consistency you desire.  Season the soup with salt to taste.  Serve with desired toppings.

Crock Pot Bacon Cheeseburger Soup

Ingredients (6-8 servings)

1 lb ground beef (or soy crumble for vegetarians)
1 cup onions, diced
2 cups shredded sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
5 strips of bacon, cooked and crumbled (or soy bacon for vegetarians)
1/2 cup celery, chopped
1 cup carrots, shredded...

2 cups potatoes, cubed
8 oz cream cheese, cubed
4 cups chicken broth (or veggie broth for vegetarians)
1/4 cup flour
1 cup milk
3-4 garlic cloves, minced
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp pepper

Instructions

Start by sauteing onions and browning your beef together, until meat is no longer pink.  Next combine all ingredients EXCEPT for the shredded cheddar cheese, milk and flour.  Stir to combine ingredients. Cover and cook on LOW for 7 hours.

When 10 minutes are left, you are going to add a thickener and your cheese. To make the thickener, combine milk and flour. Whisk until all clumps are gone.  Uncover pot and stir in shredded cheese and milk/flour mixture. Cover and cook for the remaining 10 minutes, until cheese is melted.

Bavarian Apple Tart

Ingredients (6-8 servings)

Layer One
1/2 cup butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup all-purpose flour

Layer Two...

8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla

Layer Three
1/3 cup sugar
1/2 teaspoon cinnamon
4 cups peeled, sliced apples (I used three Spartan apples and had just the right amount to fit on the pan - I didn't measure them)
1/4 cup sliced almonds (optional)

Instructions

Preheat oven to 350 degrees. Cream butter, sugar and vanilla. Blend in flour to make a soft dough. Spread or press on bottom of 9 inch springform pan.

Cream together the cream cheese and sugar. Add the egg and vanilla and mix well. Pour onto pastry in pan.

Combine the sugar and cinnamon, add the apples and toss together. Arrange on cream cheese layer and sprinkle almonds on top. Bake at 350 degrees for 15 minutes, then increase baking temperature to 400 degrees and bake until the apples are tender, about 25 minutes more. If the almonds begin to brown too quickly, cover loosely with aluminum foil. Cool slightly. Remove from pan, loosening edges with a knife first. Cut into wedges and serve warm or at room temperature.

Blueberry Cheesecake Torte

Ingredients

12 double graham crackers
1/4 cup melted butter
1/2 cup sugar
(2) 8 oz packages cream cheese - softened
4 eggs, beaten...
1 cup sugar
1 teaspoon vanilla
1 can blueberry pie filling
2 cups Whipping Cream, whipped stiff
{OPTIONAL - 1 tub Cool Whip in place of whipping cream}

Instructions

Crush double graham crackers. Add melted butter and sugar. Press into 9x13 inch pan. Whip cream cheese and then add beaten eggs - 1 at a time, sugar and vanilla. Pour over crust and bake at 375 degrees for 20 or more mintues until done (top is dry to touch).  Cool and top with blueberry pie filling and Whipped Cream.

Cheesy Bacon Ranch Bread

Ingredients

1 round loaf of sourdough (or similar) bread
2 cups shredded cheddar cheese
1/2 cup-3/4 cup chopped cooked bacon
1/2 cup butter, melted
1 tbsp. dry ranch dressing mix

Instructions...

Preheat oven to 350F degrees. Using a sharp bread knife,
cut the bread going in both directions but don't cut all the way through the bottom. Place your bread on a large piece of aluminum foil (this will make it easier to wrap it up later). Place shredded cheese in between the slices. Really pack it in there as best you can. This part takes the longest amount of time in this recipe so be patient. This is also why you wouldn't want to use a really soft bread or else it would tear too easily why you packed the cheese in. Now add in bacon (as little or as much as you like). Do your best to get in between the slices. Now take 1 tbsp. dry ranch dressing mix and add it to the melted butter. You can add more dry mix if you like a stronger ranch taste. Give it all a good stir until combined. Pour or spoon the butter mixture over top of the bread. Now wrap the whole thing up in aluminum foil and place on baking sheet. Bake at 350F degrees for 15 minutes. Unwrap from the foil and bake for another 10 minutes (or until the cheese is melted). And then dig in while warm!

Chicken Pizzaiola

Ingredients (6 servings)
Sauce
{substitute 1 jar (24 ounce) premade sauce to save time}
2 tablespoons olive oil
1 medium-ish yellow onion, diced
1/2 bell pepper, diced
4 cloves garlic, minced
1 1/2 teaspoons Italian seasoning, crushed between fingertips...

coarse salt and fresh black pepper
1 can (28 ounces) crushed tomatoes

Chicken
1/3 cup grated Parmesan cheese, plus more for serving
1/3 cup seasoned bread crumbs
6 chicken cutlets
1 + 1/3 cups shredded mozzarella cheese
3 - 4 ounces sliced pepperoni
12 ounces spaghetti

Instructions

Make the sauce

In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add the onion, pepper, garlic and Italian seasoning. Season well with salt and pepper. Cook until tender about 10 minutes, stirring often. Mix in the crushed tomatoes, about 1 teaspoon salt and 1/4 teaspoon black pepper. Add about 1/4 cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan. Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and again at the end and season as needed.

Make the chicken

Heat oven to 400 degrees F. Lightly grease a large roasting pan or baking sheet with sides large enough to comfortably fit all the chicken. In a wide, shallow dish mix the Parmesan and bread crumbs together. Season the chicken on both sides with salt and pepper. Coat the chicken one at a time with the crumbs patting them on with your hands - the chicken will be thinly covered - some of the chicken will show through - that's ok. Place them on the baking sheet at least an inch apart. Bake 15 minutes.

Meanwhile cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve 1/2 cup of the cooking water before draining. Remove the chicken from the oven and top with the pepperoni - dividing it up evenly between the chicken, then do the same with the mozzarella, piling it on top.

Put them back in the oven about 5 minutes until cheese is completely melted. Chicken should measure internal temperature of 165 - 175 degrees F. If you want the cheese to be golden you can place them briefly under the broiler.

Mix the sauce into the spaghetti over low heat, mixing in a little of the reserved starchy water from cooking the spaghetti. Serve with the chicken and extra Parmesan for garnish.

http://www.cinnamonspiceandeverythingnice.com/baked-chicken-pizzaiola