Thursday, October 31, 2013

Strawberry angel food cake recipe: This is the best strawberry shortcake ever

In need of an easy, quick, and amazing dessert? Heres one that uses fresh strawberries, an angel food cake from the store, and a couple minutes to put together. You will truly love the taste of this simple dessert recipe. It is really the very best strawberry shortcake ever!

In a way this is a perfect summer dessert. All you have to do is purchase and assemble the pieces. Most any grocery store in Grand Rapids will carry pre-made angel food cakes just pick one up as the basis for this recipe.

Additionally, since were in the midst of strawberry season, you wont have any trouble finding those wonderfully sweet, luscious berries. And, as you know, anything strawberry just has to be good!

Strawberry Angel Food Dessert

Ingredients:

  • 1 prepared angel food cake
  • 2 8-ounce cream cheese, softened
  • 1 cup white sugar
  • 1 8-ounce container Cool Whip
  • 1 quart fresh strawberries, sliced
  • 1 package strawberry glaze (from the Produce Section of your local grocery store)

Directions:
Tear the cake into pieces and either press of the cake into the bottom of a glass serving bowl or press all of the pieces into the bottom of a 9x13 baking dish.

In a mixing bowl, whip the cream cheese with the sugar. Mix in the Cool Whip.

Spread of the cream cheese over the cake pieces if using a glass bowl (or all of it if using the 9x13 dish).
Mix the strawberry glaze with the strawberries and layer over the cream cheese in the serving dish (or all if using the 9x13 dish). If using a glass bowl, repeat with another layer of cake, then thecream cheese, and then strawberries. Garnish with Cool Whip.
(allrecipes.com)

Other amazing strawberry recipes:
The BEST strawberry pie ever
Amazing strawberry jello with cream cheese
Strawberry pancakes

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YOU WILL BE NOTIFIED BY E-MAIL EACH TIME A NEW RECIPE IS POSTED.


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Easy cheese bread recipe

cheese bread

This bread recipe is really simple to make. It only takes a few minutes to prepare. Slice it into thin slices and enjoy!

Cheese Bread

  • 3 c Bisquick
  • 1 cup mozzarella cheese, shredded
  • 2 tbsp parmesan and herb land o lakes seasoning
  • 2 tsp parsley flakes
  • 1 tsp garlic powder
  • 2 eggs
  • 1 c milk

Preheat oven to 350.
Spray a loaf pan with cooking spray and sprinkle parmesan and herb seasoning on the bottom and around sides to help prevent sticking.
In a bowl, mix all ingredients together.
Pour into prepared pan.
Bake for 40 to 45 minutes. (until knife inserted comes out clean)

Related Recipes:

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Tuesday, October 29, 2013

Cooking with kids recipe of the day: Easy Cheesy Macaroni

Nearly every child (from toddler age on) is absolutely enamored with macaroni and cheese. The boxed version really is a mediocre staple; so homemademacaroni and cheese is usuallyquite a hit. Here is a really simple recipe that your budding chef can help make:

Easy Cheesy Macaroni

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups of milk
  • 2 1/2 teaspoons of salt
  • 2 big pinches of ground nutmeg
  • 2 big pinches of freshly ground pepper
  • 2 cups shredded cheddar cheese, white or yellow (you can get crazy with the cheese, but keep in mind that kids generally have less sophsticated palates)
  • 2 tablespoons of grated Parmesan cheese
  • 1/2 pound elbow macaroni

Directions:

Melt the butter in a saucepan over low heat.

Have your little helper add the flour to the melted butter. Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling (but now browned) - about a minute.

Increase the heat to medium; slowly add the milk, while stirring the mixture with a spoon.Continue to stir and cook until the mixture is smooth, thickened and gently bubbling - about 6 to 8 minutes. The mixture should be about as thick as melted ice cream. This is a parent's job; but your child can keep you company.

(Now would be a great time to cook your macaroni, according to the package directions. Time it so that you have cooked and drained the macaroni, as you're finishing up the cheesy mixture, below):

Remove the sauce pan from the heat.

Ask your child to add 1/2 teaspoon of the salt, the nutmeg and the pepper. Then have your wee one stir several times, then add the cheddar and Parmesan cheeses. Stir until the cheeses have melted and the sauce is smooth.This is a great task to help wear out a rowdy child..really, it works!

Fold in the cooked macaroni, and stir until it is well-coated with the cheesy mixture (not too vigorously). Again, have your child help, but emphasize that they should be "gentle" with the food.

You can also garnish the mac and cheese with tomatoes and then bake the dish...but most kids wouldn't appreciate the effort (and they'll be clamoring to eat once you've finished adding the cheese).

Dish out the macaroni and cheese promptly and enjoy. Serves 4.

For additional resources, see:

  • Curious Chef; real kitchen utensils for small hands
  • Williams-Sonoma; WSkids

Cooking with kids recipe of the day archives:

9/21/09: Vermont Cheddar Soup

9/20/09: Oatmeal-Raspberry Bars

9/19/09: Pumpkin Chocolate Chip Cookies

9/18/09: Cheesy Veggie Flatbread

9/17/09: Slow Cooker Apple Butter

9/16/09: Double Apple-Walnut Bread

9/15/09: Apple Fritters

Questions or feedback? Connect with ValerieFacebook or EMAIL, or you can SUBSCRIBE to receive the Cooking with kids recipe of the day and article updates right to your inbox.


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Easy English toffee recipe - a holiday dessert (Photos)

Everyone should have a quick and easy dessert recipe on hand for unexpected guests or as a quick food gift. One may not think of making candy as a quick dessert, but English toffee comes together in under 15 minutes. English toffee is a butter toffee topped with melted chocolate. This candy is fabulous as is, but can easily be jazzed up with nuts or dried fruit on top.

This Examiner is a big fan of Heath Bar, which is almond flavored butter toffee with a chocolate coating. Instead of the standard vanilla extract in this recipe, she decided to add pure almond extract to the candy instead. The toffee has a nice hint of almond which accents the chocolate on top as well. English toffee is the perfect quick and delicious holiday treat and you should already have most of the ingredients on hand. Be sure to remember to buy pure almond extract as there is no comparision! The Norfolk Farm Fresh or Harris Teeter sells McCormick brand or the Richmond based Sauers.


Easy English Toffee

  • 2 sticks unsalted butter
  • 1 cup sugar
  • 2 tsp water
  • 1/4 tsp kosher salt
  • 2 tsp pure almond extract
  • 1 cup semi-sweet chocolate chips
  • nuts or dried fruit - optional

Prepare a large sheet pan with parchment paper or a non-stick pad.

In a large saucepan over low heat, slowly melt the butter, sugar, water and salt together. Once this has melted, about 5 minutes, turn the heat up to medium high and stir continuously.

The mixture will begin to boil and it will double in size, hence the reason for a large pan. Continue stirring constantly. Once the mixture has thickened using an instant read thermometer or a candy thermometer, take the mixtures temperature. When the toffee has reached 305 degrees, quickly remove the pan from the heat and stir in the almond extract.

Quickly and carefully pour the toffee onto the prepared sheet pan and spread into desired shape. Lastly, sprinkle the chocolate on top of the hot toffee and let it begin to melt. Gingerly spread the melted chocolate on top of the toffee and sprinkle with any other desired toppings. Let the toffee come to room temperature for 20 minutes, then transfer into the refrigerator to harden completely.

Once the toffee has hardened, break into shards and store in an airtight container in the refrigerator. Homemade toffee, if stored properly, can last for about 4 weeks - that is if it lasts that long!

Recipe adapted from Cooking for Engineers


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Southern cooking: Easy and hearty vegetarian soups

Local southern cooks know that hearty vegetarian soups can be easy to make and great meals by themselves. You can find really fresh ingredients at local Charlotte farmers markets as well as grocery stores.

Also see Healthy Charlotte dining: vegitarian soup recipes

Serve these dishes with hot cornbread or crackers.

Hearty Tomato Soup

Great tasty soup with protein for vegitarians.

  • 3 cups tomato juice
  • 1/4 cup prepared hummus
  • 1 cup fresh shredded cabbage
  • 3 cups drained and rinsed canned cooked kidney beans
  • teaspoon basil
  • 1 teaspoon cayenne pepper
  • tablespoon A-1 (or generic) steak sauce
  • Lemon juice to taste (optional)

In soup pot whisk together the hummus and tomato juice with a whisk. Stir in the cabbage and beans and bring the mixture to a boil, uncovered, over high heat.

Lower the heat to medium, partially cover, and simmer for 15 minutes. Season to taste and stir in lemon juice. Simmer 5 more minutes, cool, and serve. Great with crackers.

Homemade Tomato Tortilla Soup

The tortillas make for a hearty soup with just a hint of spice.

  • 2 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 medium onion, coarsely chopped
  • 1 teaspoon crushed red pepper flakes
  • 4 cups vegetable both
  • 4 large fresh tomatoes, coarsely chopped, and their juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • Seven 6-inch corn tortillas, torn into small pieces
  • 2 tablespoons chopped cilantro

In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes.

Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes.

In a blender, puree the soup in batches. Garnish with cilantro and serve.

Southern Vegetable Soup

  • 3 cans vegetable broth
  • 4 carrots, diced
  • 2 potatoes, diced
  • 1 onion, chopped
  • cup cabbage, shredded
  • 1 green pepper, chopped
  • 2 stalks celery, chopped
  • 3 tomatoes, chopped
  • 1 tablespoon Worcestershire sauce
  • 2 cans corn
  • teaspoon garlic powder
  • salt and pepper to taste

Place vegetable broth in soup pot with potatoes, carrots and onions. Bring to boil, reduce heat, cover and simmer 10 minutes. Add remaining ingredients except tomatoes, simmer 30 minutes. Add tomatoes, simmer 5 minutes stirring. Serve with crackers or cornbread. Makes 10 servings.

For many more free recipes see my blog A Dash of Salty


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    Oct 21, 2009 About halfway through cooking, ... Nutritional Facts for Simple but Hearty Vegetarian Vegetable Soup. Serving Size: 1 ... Southern Recipes;


  • Easy Hearty Vegan Vegetable Soup Recipe Yummly

    www.yummly.com/recipe/Easy-Hearty-Vegan-Vegetable-Soup-Recipezaar

    Easy Hearty Vegan Vegetable Soup Recipe recipe. Soups with water, low sodium vegetable bouillon cubes, diced onion, garlic cloves, chopped celery, carrot, bell


  • A Dash Of Salty: Southern cooking: Easy and hearty vegetarian soups

    www.saltyweeks.com/2012/02/southern-cooking-easy-and-hearty.html

    Local southern cooks know that hearty vegetarian soups can be easy to make and great meals by themselves. You can find really fresh ingredients at local Charlotte ...

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