Sunday, May 6, 2018

Angel Food Cake Roll

INGREDIENTS

  • 1 Angel Food Cake mixplus ingredients to prepare
  • 1/4 cup + 3/4 cuppowdered sugar divided
  • 8 oz light cream cheeseroom temperature
  • 1 1/2 cups heavy cream35%
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh strawberries diced
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries

INSTRUCTIONS

  1. Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  2. Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
  3. Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
  4. Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
  5. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  6. Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

Sunday, April 29, 2018

Creamy Parmesan Garlic Mushroom Chicken

INGREDIENTS
  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped
INSTRUCTIONS
  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Saturday, April 28, 2018

Alfredo Sauce

INGREDIENTS

  • ½ cup butter
  • 1 pint heavy whipping cream (2 cups)
  • 4 ounces cream cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese
INSTRUCTIONS
  1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
  2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Wednesday, April 25, 2018

Strawberry Broccoli Salad

  • 5 heaping cups chopped broccoli florets
  • 1 1/2 cups chopped strawberries (a little less than 1 lb)
  • 1/4 cup diced red onion
  • 1 pear, chopped
  • 1 sweet apple, like Fuji, chopped
  • 1 large Avocado, chopped
  • 3/4 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1/3 cup crumbled feta
Creamy Poppy Seed Dressing
  • 1/2 cup vanilla Greek yogurt (I use nonfat)
  • 1/2 cup real mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1-2 tablespoons sugar (2 for sweeter)
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
combining best broccoli salad in a wood bowl with wood tongs with creamy dressing
INSTRUCTIONS
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  1. Add all of the Salad Ingredients to a large bowl except avocados.
  2. In a separate medium bowl, whisk together the Dressing ingredients. Add desired amount of Dressing to Salad and toss until evenly coated. Best if chilled for at least 30 minutes up to overnight. Toss with avocados just before serving.

Tuesday, April 3, 2018

Best Brownies

Ingredients

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.