Sweet Strawberry Delight

This scrumptious cake is light and refreshing and definitely a spring and summer favorite.  The recipe originally comes from Debbie Buttars, my mother's friend and neighbor.  I made my cakes with strawberry Danish dessert and strawberry, but raspberries and raspberry Danish dessert can also be used.  It's sure to be a hit either way!

Ingredients:

White cake mix
1 pt. heavy whipping cream, whipped
1 1/4 c. powdered sugar
8 oz. cream cheese, softened
1 1/2 tsp. vanilla
1 box strawberry or raspberry Danish dessert (choose the flavor to correspond with the berries you will be using)
1/4 c. sugar
1 pt. berries

In a 9x13 pan, make white cake according to package directions.  Cool.  Mix whipping cream, sugar, cream cheese, and vanilla together.  Spread on top of cake.  Make Danish dessert with sugar added according to package directions for pudding.  Cool.  Add berries.  Spread on top of cream cheese mixture.  Chill well (at least a couple of hours) before serving.

Perfect Peach Cobbler

This recipe comes from an excellent cook, Marge Dixon, who was one of the leaders in Young Women's when I was about 17 years old.

3 c. sliced peaches
1 c. sugar
1/2 c. water
1 c. sugar (additional)
2 T. shortening
2 eggs
2 T. milk
1 c. flour
1 tsp. baking powder
1/2 tsp. salt

Combine peaches, 1 cup sugar, and water, and bring to boil. Set aside. Cream sugar, shortening, eggs, and milk. Add dry ingredients, and mix until blended. Put the batter into a 6x10 inch baking pan, then pour peach mixture over the top. Bake at 375 degrees for 25 to 30 minutes or until done. Crust magically migrates to the top! Yummy!

My Favorite Chocolate Chip Cookies

I've tried a lot of chocolate chip cookie recipes, and this one seems to be the best.

2 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. butter, softened (soften at room temperature--don't microwave)
1 c. packed brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract (I added a tad more)
2 eggs (I use extra large)
2 c. chocolate chips

Heat oven to 375 degrees.  Cream butter, sugars, and vanilla.  Add soda and salt.  Mix in flour. Add chocolate chips.  Drop by spoonfuls onto ungreased cookie sheet.  Bake 7-8 minutes.  Cool slightly; remove from cookie sheet to wire racks.  Cool completely.  Makes about 5 dozen cookies.

Tip:  I tend to over bake cookies.  My mother-in-law told me to remove the cookies from the oven right before I think they are done.  "The trick to perfect cookies," she said, "is to have the bottom of the cookie be the same color as the top."

Mom's Marvelous Meatloaf

I know there are many unfavorable associations and mental images conjured by the word "meatloaf," but this dish really is a winner. Besides being full of heart-healthy oatmeal, this non-greasy variety is full of flavor too. The secret ingredient, Italian seasoning, makes this main dish a favorite with everyone.

1- 1 1/2 lb. extra lean or lean ground beef
2 tsp. Italian seasoning
1 egg
1 c. milk, ketchup, OR tomato sauce (I use a combination of all three usually or whatever I have on hand.)
1 tsp. salt
1/8 tsp. pepper
3/4 c. oats
chopped onion (however much your family likes)
chopped green bell pepper (Optional, my kids don't like bell peppers, so I omit them.)

Optional Glaze (shown in picture):
3/4 c. ketchup
2 T. brown sugar
1/2 tsp. dry mustard, or 1 tsp. prepared mustard

Mix ingredients thoroughly.  Spread evenly in a greased loaf pan or medium casserole dish.  Combine glaze ingredients and spread on top of meat mixture.  Bake at 375 for 1 hour.  You can also make mini meat loaves and bake them on a rimmed cookie sheet for about 20-30 min. depending on the size of each individual loaf. 

 

Almond chicken casserole

4 c. cooked rice
2-3 c. cooked, diced chicken
2 cans cream of chicken soup
1 T. lemon juice
1 c. mayo
1 c. chopped celery
1 T. minced onion
3 T. butter
1/2 c. slivered or sliced almonds
1/2 c. + crushed corn flakes

Grease 9x13 pan. Cook 2 c. rice with 4 c. water. Put rice in pan, and cover with chicken Blend soup, lemon juice, celery, and onion. Pour over chicken. Melt butter in separate dish, and add cornflakes and almonds. Cover and refrigerate if desired. If refrigerated, let sit out for 2 hours before baking. Bake uncovered at 300 degrees for 1 hour.

Melissa's chicken ramen salad

A few years ago, some friends and I started a "lunch bunch" playgroup. We'd each bring something to eat and the corresponding recipe to share with each other. This is the best chicken ramen cabbage salad I've had, so I thought I should include it on my blog. I think you'll enjoy it too!

1 head of green cabbage, shredded or thinly sliced
8 green onions, chopped
1/2 c. almonds or sunflower seeds (shown)
2-3 bags ramen noodles, crushed
about 4 chicken breasts, cooked, cooled and diced

Mix salad ingredients together in large bowl.

Dressing:
2/3 c. salad oil
2/3 c. rice vinegar
1/2 c. sugar (I add a little extra)
1 T. ck. boullion (or just use the seasoning packets from the ramen noodles)
1 tsp. salt
1 tsp. black pepper

Combine ingredients in blender or shaker. Pour over salad (you might not need all the dressing, so start with half, and add more to taste).

Breadsticks

So, I cheated a little. These are Rhodes Rolls (the gourmet kind from Costco) that I rolled out into bread sticks. They are quick and easy for something different. Just follow the directions on the back of the package for bread sticks! Thaw as you would for normal rolls, but shape into bread sticks when dough is still cold but not frozen. Dip in melted butter, and roll in grated Parmesan cheese. Then sprinkle with garlic powder and/or Salad Supreme seasoning. The bread sticks pictured above do not have the cheese, but they were still really yummy.