Strawberry banana cake

Strawberry banana cake

2 boxes of yellow cake mix

Prepared according to the instructions on the package 

1 box of banana instant pudding , mix according to instructions and refrigerate until ready to use. This will be used between the 2 layers of cake.

FOR THE GLAZE:

• 2 cups of powdered sugar
• 3 Tablespoons of cream cheese 
• 2 Tbsp milk
• Mix well and refrigerate until cake is cooled, this will be the icing on the cake.

For the strawberry topping 

Ingredients

• 1 1/2 cups quartered strawberries
• 3/4 cup white sugar
• 1/2 cup water
• 1/2 teaspoon vanilla
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter
• 1 additional cup of quartered strawberries
• red food coloring , optional
• This will be the topping on the cake.

1. In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice.
2. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
3. Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
4. Remove the pan from the heat.
5. Add 1 tablespoon of butter and mix until the butter has completely melted.
6. If you'd like your strawberry syrup to have a nice red color, add a few drops of red food coloring. This is completely optional.
7. Allow the mixture to cool for 15 minutes, then add the last cup of quartered, fresh strawberries.
8. Serve over whatever dessert you'd like!
9. Refrigerate the leftovers and save for pancakes or French Toast .

Casablanca Chicken

INGREDIENTS

1 lb skinless/boneless chicken thighs

1 packet Goya  sazon- for rice and salsa's (I use it for color)

2 teaspoons of garlic powder

1/4 tsp. tumeric

1/4 teaspoon paprika

2 tablespoons freshly chopped parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

1 onion (sliced)

1 red jalapeño (diced)

1/4 cup chicken broth

FOR CAULIFLOWER RICE:

• 1 small head cauliflower, cut into florets
• 1 tablespoon oil
• 1 clove of garlic, minced (optional)
• ½ teaspoon salt
• half diced onion
Rice the cauliflower by grating it on the larger holes on a grated or in a food processor

Heat the oil in a large pan or pot over medium-high heat; add onion and garlic then stir for less than 2 minutes then add the cauliflower and cook, stirring occasionally, until the cauliflower rice is tender , about 6-9 minutes. keeping it from getting too brown.

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INSTRUCTIONS

To begin, prepare chicken thighs,I like to cook them whole then cut them into cubes. But first Transfer the chicken to a mixing bowl, add seasoning packet, garlic, turmeric, paprika, parsley,  salt and black pepper and toss to combine. Now, heat 2 tablespoons of oil (any kind) in a deep skillet over med heat. Add chicken and  Sear the chicken  about 5-7 minutes or until the chicken starts to develop some color. on each side Now, add onions and jalapeño pepper, stir and sauté for a few minutes until onions are tender (about 4 minutes). Then add chicken broth to deglaze the pan. Lower the heat and simmer for 2-3 minutes. Then taste and season with more salt if necessary.

In a separate non-stick skillet, heat 1 tablespoon of oil over medium-high heat and see the Recipe above for the riced cauliflower. You an also use white rice or brown rice and cook according to the package.

ORANGE CHICKEN

Ingredients

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces
• 1 egg
• 1 1/2 tsp salt
• 1 pinch black pepper
• 2 tbsp oil divided, plus more for frying
• 1/2 cup cornstarch
• 1/4 cup flour

FOR THE SAUCE:

• 1 tablespoon cornstarch
• 2 tablespoons rice wine
• 1/4 cup water
• 1 teaspoon vegetable oil
• 3 tablespoons soy sauce
• 10 tablespoons sugar
• 10 tablespoons white vinegar
• 2 tablespoons of orange marmelade

TO FINISH:

• 1 1/2 tablespoons ginger 
• 2 teaspoons garlic powder
• 1/2 tsp hot red chili pepper crushed

Instructions

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, oil, soy sauce, sugar, white vinegar and orange .
2. To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
3. In a separate bowl, add 1/2 cup corn starch and flour and mix well.
4. In a large frying pan or a wok, heat oil in a wok 375 degrees.
5. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
6. Fry the chicken for 6 to 8 minutes or until golden and crisp.
7. Transfer to a cooling rack and repeat with remaining chicken.
8. When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
9. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.
10. Add the orange sauce and bring to boil
11. Turn off the heat, and add cooked chicken and stir until well mixed.
12. I used chow mein noodles in this picture (cook according to package) or serve with rice
13. top with green onions (optional)

CREAM CHEESE POUND CAKE BROWN SUGAR CARAMEL

3 cups all purpose flour
1Ts baking powder
1/2 teaspoon salt
3 sticks of unsalted butter, room temperature
1-8 ounce package cream cheese, room temperature
2 1/2 cups granulated white sugar
2 teaspoons pure vanilla extract
5 large eggs,
1/2 cup of milk

Cream Cheese Pound Cake: Preheat oven to 350 degrees and place oven rack in center of oven. Butter and flour (or spray with a non stick spray and add  flour) to the  bundt pan. Or use a angel food cake pan which is used in this picture.
In a large bowl, sift together the butter, sugar and cream cheese first then add the eggs, slowly add the flour, baking powder , and salt.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. At the end add milk and blend well.Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.

CARAMEL SAUCE
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup of evaporated milk
1 Tablespoon Vanilla
Pinch Of Salt

INSTRUCTIONS
Mix all ingredients in a medium saucepan over medium-low to medium heat. First you add the sugar and stir until it dissolves,Cook while whisking gently for 5 to 7 minutes, Then you add the butter and stir until it has melted , then you add the milk. The milk and butter should be room temperature.

Turn off heat. And place the caramel inside the fridge for 5 minutes, remove from fridge and then drizzle with a spoon over your cake.

CHICKEN FRIED RICE

1 pound chicken, about 2 chicken breasts, cooked and shredded
3 cups cooked rice -I cook my rice the day before
it's best to use cold rice
2 Tbs Hoisin sauce

2 Tbs vegetable oil
1 small white onion, chopped
1 bag frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (not too much, it will become salty)
2 eggs, lightly beaten
2 Tbsp chopped green onions
Cook and shred the chicken. I recommend cutting the breast in half and cooking the chicken 4 minutes on each side with a lid- seasoned with a 1/2 teaspoon each, not total  of  salt , ginger  and pepper and the 2 Tablespoons of Hoisin sauce and add 1/4 cup of water to the pan with the chicken.

once the chicken cools off then shred it.

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the cold rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions on top.

chicken egg rolls

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4. 1 pound ground chicken
5. 2 teaspoons garlic powder
6. 1 teaspoon fresh minced ginger
7. 2 cups shredded cabbage , I buy the cabbage already bagged
8. makes it easier when I arrive home from work to cook
9. 1 cup diced carrots
10. 1 green onion, thinly sliced
11. 14 egg roll wrappers
12. 2 Tablespoons all-purpose flour
13. 1 Tablespoons water
14. Vegetable Oil, for frying. enough to deep fry

1. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
2. Carefully place 3-4 egg rolls at a time into the hot oil. Fry rolls for 3 -4 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce, I usually save my sauce from my carry out orders.

BLUE CHEESE MACARONI AND CHEESE

Author: Recipemomma
Serves: 8
INGREDIENTS
· 1 lb Penne pasta
· ½ lb (8oz) Blue Cheese , roughly chopped
· 4 oz Colby jack, shredded
· ⅓ Cup Flour
· 2½ Cups Whole Milk, at room temperature
· 3 Tbs Butter
· 1 Tsp Salt
· ½ Tsp garlic powder
· ½ Tsp pepper
· 1 cup of velveeta cheese
INSTRUCTIONS

1. cook pasta according to package directions but don’t overcook
2. Then I strain and set aside.)

3. To make the bechamel sauce-

in a heavy large saucepan that is big enough to hold the pasta-melt the butter over medium heat and as soon as it starts to melt add in the flour and whisk constantly until the paste starts to bubble a little -about 1 minute (you don't want to let it get brown).
4. Next add the milk to the saucepan and whisking constantly allow the sauce to thicken - about 5 minutes of stirring. When sauce has thickened considerably (should coat the back of a spoon) turn the heat to low and stir in the salt, pepper, garlic powder,, stir a few times and then add in the shredded cheese and velveeta about ½ of the blue cheese chunks. Stir until everything is ooey gooey and mixed (about 2 minutes.)
5. Preheat oven to 350. Spray baking dish with cooking spray.
6. Now add the pasta to the sauce and gently fold the sauce over the pasta to make sure all the pasta is covered with sauce. Stir in the remaining blue cheese chunks and then spoon into the baking dish. Sprinkle the top with a little sharp shredded cheddar
7. Bake for 15 minutes until the cheese melts
Remove from the oven and then allow to cool for 10 minutes before serving and then enjoy!

Cajun Chicken Alfredo

INGREDIENTS

2 tbsp. olive oil
1 lb. boneless skinless chicken breast, cut into bite size chunks
2 tsp. Cajun seasoning, divided
2 garlic cloves, minced
1 ½ cups chicken broth
1 cup half and half
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon garlic powder
8 oz. fettuccini pasta
½ cup grated parmesan cheese
1/2 pack of cream cheese

INSTRUCTIONS

Heat the oil in a large pot over medium high heat. Add the chicken and season with 1 teaspoon cajun seasoning. Cook until the chicken is cooked throughout and no longer pink in the center. 4 minutes per side .Add the garlic and continue cooking for 1 minute.
Add the broth, half and half, 1 teaspoon cajun seasoning, salt, pepper, and garlic powder to the pot. Break the fettuccine noodles in half and add them to the pot.
Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are al dente and there is only about ¼ inch of liquid along the bottom.
Remove from heat and stir in the parmesan cheese. Cream cheese and Serve immediately.

Key Lime Pound Cake

Ingredients:

1 cup butter (softened)

1/2 cup shortening 

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk

1/2 teaspoon salt

1 teaspoon vanilla

1 packet of lime jello

Directions:

Preheat oven to 325 F.  Beat butter and shortening at medium speed, or until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low-speed just until blended after each addition. Stir in vanilla, lime jello .  Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (depending on your oven), or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.

Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).

Key Lime Glaze

1 cup confectioner sugar

2 Tablespoons lime juice

1/2 teaspoon vanilla

1 pack of lime jello

Mix all ingredients together and brush over top and sides of cake.

Pot roast

Pot roast 

2 -3 pound pot roast(s)
I'm feeding a family of 4

3 tablespoons of oil. I used vegetable oil
1 pound carrots, peeled and cut into large chunks
6 potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
4 cups water
4 tablespoons corn starch or flour

SEASONING Mix, 1 teaspoon of each until you get to the thyme and rosemary.
onion powder
, paprika, parsley  flakes
seasoning salt

1 tablespoon of powdered chicken bouillon 

1 tablespoon dried thyme
1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl. Rub over roast, on both sides.

Then dredge the roast into the flour. coat on both sides.

Sear both sides of the meat in a large skillet over medium-high heat covered with flour. Transfer roast to pan
add chicken broth to the 4 cups of water and then pour over roast.
and cook on 400 degrees for 2 1/2  to 3 hours covered with foil. when you Remove from oven and gravy should be thick enough.

 I love to use the powdered chicken broth.
 Serve with white rice.

Spinach Lasagna Rolls

• Lasagna Rolls
• Tomato Sauce:
• 1 tablespoon olive oil
• 1 medium onion, diced
• 28 ounce can of crushed tomatoes
• 3 garlic cloves, minced
• 3 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• salt and pepper, to taste
• Filling: 
• 10 ounce package of frozen spinach, thawed
• 15 ounces ricotta cheese
• 2 and ½ cups mozzarella cheese, shredded
• ⅔ cup parmesan cheese, shredded
• 1 large egg
• Noodles:
• 12 lasagna noodles

1. Tomato Sauce: 
2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
4. Filling: 
5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photo below.
7. Assemble: 
8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

Banana Pudding poke cake

• Cooking spray, for pan
• Flour, for pan
• 1 box yellow cake mix, follow ingredients called for on box
• 2 boxes vanilla pudding mix
• 3 c. milk
• 2 c. heavy cream
• 1/4 cup of sugar
• 1 tsp. vanilla extract
• 3 bananas, thinly sliced
• 20 vanilla Wafers, 4 crushed(the same ones you would use to make banana pudding)

DIRECTIONS

1. Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool 20 minutes.
2. Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside. (follow directions on package)
3. In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. place in fridge until ready to use.
4. when the case has cooled completely.
5. Use the bottom of a wooden spoon or a straw and , poke holes all over the cake. then Spread the pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole  Wafers and bananas..
6. Slice and serve. keep refrigerated and covered. top by spraying with cool whip and add a cookie