Lemon Layer Cake

Lemon Layer Cake

1 lemon cake mix

8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant pudding (lemon)
3 eggs

Lemon Curd ( I can usually find this at Trader Joe's)

Stabilized Whipped Cream

1 pkg Instant pudding (vanilla or lemon flavor)

1 pint Heavy Whipping Cream

 - Add 1 TBS instant pudding per 1 cup heavy cream and whip.

Directions: Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well.  Pour into 2 greased cake rounds. Bake at 350 until cake tests done, approx. 30-40 minutes. Let cake cool for 10 minutes and turn out.  Cover cake with plastic wrap and place in freezer for an hour, if possible freeze overnight.  Unwrap and cut frozen rounds in half to create 4 layers. Stack layers on top of one another spreading lemon curd and stabalized whip cream in between each layer.  Frost  outside of cake with stabelized whip cream.

Chocolate Bundt Cake

 

Chocolate Bundt Cake

1 chocolate cake mix
8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant chocolate pudding
3 eggs
1 12 oz. pkg. chocolate chips (optional)

Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well. Add chips. Pour into greased bundt pan. Bake at 350 for 50 minutes.

CHICKEN CORDON BLEU

 

INGREDIENTS: 

4 whole boneless skinless chicken breasts, halved

8 thin slices cooked ham

8 slices swiss cheese

Salt & Pepper

Poultry seasoning

Rosemary

1 cup cornflake crumbs or bread crumbs ( I use progresso garlic & herb)

1/2 cube butter

Sauce: 

1 can cream of chicken soup

1/2 cup sour cresm

1 tsp. lemon juice

INSTRUCTIONS: 

Place chicken breasts in a gallon zip log bag one at a time and pound out any thick areas with a meat mallet to about 1/8" thickness. Season chicken with salt, pepper, poultry seasoning, and rosemary.  Layer each chicken breast with a slice of ham and swiss cheese.  Roll the chicken with ham and cheese inside. Secure with a toothpick. Dip each roll in melted butter and roll in crumbs until coated.  Place in a baking dish and cook at 400 degrees for 40 minutes. 

Sauce: combine all ingredients in a saucepan and cook over medium heat until warm.

WHITE CHICKEN CHILI

INGREDIENTS

• 1lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1medium onion
• 1 1⁄2teaspoons garlic powder
• 1tablespoon vegetable oil
• 2(15 1/2 ounce) cans great northern beans, rinsed and drained
• 1(14 1/2 ounce) can chicken broth
• 1teaspoon salt
• 1teaspoon oregano
• 1⁄2teaspoon pepper
• 1⁄4teaspoon cayenne pepper
• 1cup sour cream
• 1⁄2cup whipping cream
• 2(4 ounce) cans diced green chilies

DIRECTIONS

1. In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.
7. Instant Pot: Sautee onion in olive oil until soft, add garlic and sautee for additional 30 seconds.  Add remaining ingredients except sour cream & cream.  Pressure cook for 20 min. Add cream and sour cream just before serving.  Garnish with cheese, tortilla chips and cilantro.

HOMEMADE PIZZA FACTORY BREADSTICKS

INGREDIENTS

• 1 1/2 cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

INSTRUCTIONS

1. Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
2. Serve with marinara, alfredo sauce, or ranch for dipping.

Recipe from Six Sister's Stuff.  Picture from Barefoot & Baking blog.

PERFECT PANCAKES

PERFECT PANCAKES

Ingredients:
2 cups flour
2 Tbs. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 cups milk
4 Tbs. cooking oil

Directions:
In a mixing bowl stir together flour, sugar, baking powder, and salt.  In another mixing bowl combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.  Pour about 1/4 cup batter onto a hot griddle.  Cook till pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. 

Recipe adapted from Better Homes & Gardens New Cook Book.  Photo from America's Test Kitchen website.

Best Tomato Soup Ever

Ingredients

• 1 medium white or yellow onion
• 6 tablespoons (3/4 stick) butter
• Two 14.5-ounce cans diced tomatoes 
• One 46-ounce bottle or can tomato juice 
• 3 to 6 tablespoons sugar 
• 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes 
• Freshly ground black pepper 
• 1 cup sherry, optional 
• 1 1/2 cups heavy cream 
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Recipe from foodnetwork.com.