Strawberry Cake

I am always looking for good cake recipies. Something from scratch is always so much more moist and delicious.

I had to take something to Paige's preschool grad reception. I had all the ingredients for cupcakes so decided that was what I was going to make. I stumbled upon a recipe for strawberry cake, changed a few things and here is what I came up with. I added vanilla frosting and they taste great!

2 cups white sugar
1 package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/4 cup milk
3/4 Cup sour cream
1 tablespoon vanilla extract
3/4 cup strawberry puree

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.

Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.

Divide the batter evenly between the prepared pans ot into a cupcake pan.

For the cake bake 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. For cupcakes bake 18-20 mins.

Sex In A Pan - THE DESSERT!!!!!

CRUST:

1/2 c. butter
1 c. flour
1/4 c. sugar

Cut butter into flour and sugar. It should resemble fine crumbs. Press into 10 inch square or 9x13 inch pan. Bake at 325 for 25 minutes. Let cool.

1ST LAYER:

2 pkgs. (250 gr. each) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tub Cool Whip (500 ml.)

Beat sugar and cream cheese until smooth. Stir in vanilla and Cool Whip. Spread on base.

2ND LAYER:

3 c. milk
1 pkg. (6 portion size) chocolate pudding (instant)
1 pkg. (6 portion size) vanilla pudding (instant)

Mix each pudding with 1/2 of the milk. Mix until thickened. Fold two puddings together just until marbled effect. Spread over first layer.

3RD LAYER:

1 (250 ml.) Cool Whip or whipped cream
1 Chocolate bar grated

Spread Cool Whip over 2nd layer. Sprinkle with chocolate. Refrigerate until served

Grilled Pizza

I watched this cooking show last night all about grilling. One of the things I have never tried was pizza on the grill. I was making lunch for my family and thought I would give it a try. It was really easy.

PREPARING THE DOUGH

You can find my dough recipe here. Once you have prepared it and let us rise, turn on your BBQ and heat to about 400 degrees.

Roll out your dough. (I divided it into four smaller pizza's since I was doing a few different kinds.)

Once BBQ is up to temperature, brush one side of dough with olive oil, place that side down right on the grill. Leave for about 2 minutes or until it bubbles and is firm enough to flip with a metal flipper. Make sure to brush with olive oil before turning over. Cook for about 2 more minutes and take it off the grill.

Load on your toppings and either return to the grill (I would turn it down to low about 250 degree) or put it in the oven at 375 until toppings are warmed and cheese is melted.





PIZZA VARIATIONS

Pesto Chicken





I spread about 1/4 cup pesto on the pizza dough
Top in order with:
1/8 cup mozza cheese
Balsamic onions (1/2 red onion, sauteed in olive oil. Add 1 tbsp balsamic vinegar when cooked).
1/8 cup Sun dried Tomatoes (drained)
1 Thinly Sliced grilled chicken breast (I grill it with basil and garlic salt)
Mozza cheese (your desired amount
1/8 cup feta

Mexican Pizza





Brush onto crust, 1 tbsp olive oil mixed with 1 Clove minced garlic
Top in order with:
1/8 cup mixed mozza and cheddar cheese
1 Thinly sliced Mexican chicken breast (2 tsp each chili powder and cumin, 1 tsp each Cayenne and paprika, mix together and coat chicken before grilling)
Mozza and cheddar cheese (as desired)
Cook

Before serving cut pizza into pieces and top with fresh salsa, sour cream and avocado slices.

Frozen Grasshopper Squares

28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated


LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

::: from Kraft.com:::

Frosty Orange Creme Layered Dessert

2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

:::From Kraft What's Cooking Spring 2009