tag:blogger.com,1999:blog-2726368496804789301.post5540497562136994422..comments2023-04-04T03:16:18.838-06:00Comments on KTB: What's For DinnerTaralynn and Koryhttp://www.blogger.com/profile/10979321367945623741noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2726368496804789301.post-64983580929605845862009-04-16T13:03:00.000-06:002009-04-16T13:03:00.000-06:00yum yum yum! i wanna do calzones now, i just disco...yum yum yum! i wanna do calzones now, i just discovered a GREAT recipe for pizza dough that is soo tasty! and the zucchini sounds sooo good. <br /><br />here's a recipe for a strawberry cake, perfect for right now since they're in season! <br /><br />Ingredients:<br />Cake:<br />Solid vegetable shortening for greasing the pans<br />Flour for dusting the pans<br />1 package (18.25 ounces) plain white cake mix<br />1 package (3 ounces) strawberry gelatin<br />1 cup mashed fresh strawberries with juice (1 ½ cups whole berries)<br />1 cup vegetable oil<br />½ cup milk<br />4 large eggs<br /><br />Frosting:<br />1 package (8 ounces) cream cheese, at room temperature<br />8 tablespoons (1 stick) butter, at room temperature<br />3 ½ cups confectioner’s sugar, sifted<br />¾ cup fresh strawberries, rinsed, capped, and mashed to make ½ cup, then drained well (this is important, or the frosting will be runny)<br /><br />1.) Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.<br />2.) Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk, and eggs in a large mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Divide the batter among the prepared pans and place them in the oven.<br />3.) Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes (they usually cook much faster here in Utah). Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.<br />4.) Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined.<br />5.) To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes.<br />*Place the cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months.<br /><br /><br />ps stu and i are obsessed with lost too! oh my GOSH it's so good! we're only on the 2nd season though. are you visiting az this summer?Stu and Angie Milnehttps://www.blogger.com/profile/10931919916652594898noreply@blogger.comtag:blogger.com,1999:blog-2726368496804789301.post-77130814149934370622009-04-15T16:57:00.000-06:002009-04-15T16:57:00.000-06:00You are amazing! I wish I could cook like that!
M...You are amazing! I wish I could cook like that!<br />MomAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2726368496804789301.post-91356417489441000612009-04-15T08:06:00.000-06:002009-04-15T08:06:00.000-06:00Hey girl!!! I'm so glad that I found your blog!!! ...Hey girl!!! I'm so glad that I found your blog!!! It looks like you two are having fun!!The Clawson'shttps://www.blogger.com/profile/07364364721624727550noreply@blogger.comtag:blogger.com,1999:blog-2726368496804789301.post-50658727907703304612009-04-14T20:01:00.000-06:002009-04-14T20:01:00.000-06:00Yum! I want to try the Alfredo with Zucchini! Soun...Yum! I want to try the Alfredo with Zucchini! Sounds amazing...<br />So here's a recipe, one of my favorite...called Italian Nachos. My friend Lauren Jesperson gave it to me!<br /><br />Serves About 4<br /><br />1 Package wontons (found in the produce section), cut on the diagonal to form triangles<br />2 pieces grilled chicken breasts cut up into pieces. I like to marinate mine first in italian dressing with seasonings.<br />1 jar Pepperochini peppers (I got mild)<br />Shaved Parmesan for garnish<br />2 roma tomatoes, diced<br />1/2 cup sliced olives<br />jalepenos (optional)<br /><br />For the Cheese Sauce:<br />4 tablespoons butter <br />1 teaspoon garlic, minced<br />3 tablespoons all-purpose flour <br />2 1/2 cups half-and-half *(I like to use half this with milk to make it thinner)<br />2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan<br /><br />1. In a heavy, medium saucepan melt the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.<br /><br />2. Heat a heavy saucepan or deep fryer to medium. Cook the wontons until light brown. This only takes a few seconds per side. Set aside on paper towels to drain.<br /><br />3. Pile the wontons on a large serving platter. Drizzle with warm cheese sauce. Add chicken, tomatoes, olives and peppers. Top with shaved Parmesan. EATDallin & Ashleyhttps://www.blogger.com/profile/05837653117710944764noreply@blogger.com