FRESH STRAWBERRY UPSIDE DOWN CAKE

My friend Janice posted this recipe with a picture on Facebook. I was intrigued and wrote the recipe down. The original recipe came from Southern Mama. I reduced the  amount of Jell-O from her recipe. She used two packages and one was plenty! I wanted to use sugar-free Jell-O but since most of the package is sugar, I was afraid I wouldn't have enough to sprinkle over the strawberries. So I decided to "bite the bullet" and use the real thing. Maybe one large package of the sugar-free Jell-O would be enough to cover the berries. Will have to try that.

Anyway, it tastes just like strawberry shortcake. I made it yesterday for a gathering of friends who came over last night. I received many compliments.

FRESH STRAWBERRY UPSIDE DOWN CAKE

2     cups crushed strawberries
1     (3 - oz) package strawberry Jell-O
3     cups miniature marshmallows
1     Pillsbury  Sugar Free Yellow Cake mix or a regular yellow cake mix, prepared as directed on pkg.
Whipped topping.

Preheat oven to 350 degrees F. You will be using a 9 x 13 - inch baking pan.

Crush the strawberries to measure 2 cups full.

Spread the crushed berries on the bottom of a 9 x 13 - inch baking pan.

Evenly sprinkle the strawberries with the dry gelatin powder.

Top with the marshmallows. (They will cover in a single layer.)

Prepare the cake mix with 1 cup of water, 1/3 cup of oil, and 3 eggs. Beat for 2 minutes scraping the sides of the mixing bowl as needed.

Pour the cake batter evenly over the marshmallows.

Bake for 40 minutes or til a toothpick comes out clean when inserted in the middle of the cake.

Cool in pan for 15 minutes.

Run a knife around the pan to loosen the sides and turn the cake out onto a serving tray. (The strawberries stuck to the pan in a couple of places for me, but they came up easily with a spatula and spread nicely on the cake.)

Store cake in the refrigerator.

When ready to serve, cut into serving pieces and top with whipped topping.

JIFFY CHICKEN TENDERS

As I have said before, I am always looking for different ways to bake chicken tenders. Earlier this week I saw a recipe from "Mommy? I'm Hungry!" that she had adapted from Bisquick. I decided to give them a try.

I use Jiffy All-Purpose Baking Mix so I decided to change the name from her Ultimate Chicken Tenders.  I also changed the temperature and length of cooking time.  450 degrees seemed too hot for me.

JIFFY CHICKEN TENDERS

1/4     cup + 2  tablespoon Jiffy baking mix
1/4     cup grated Parmesan cheese
1/2     teaspoon paprika
1/4     teaspoon salt
1/4     teaspoon garlic powder
1       large egg

 6 - 8 chicken tenders

Preheat oven to 400 degrees F.  Cut a piece of parchment paper to fit a cookie sheet.

Mix the dry ingredients in a small bowl with a whisk. Pour into a shallow pan (i.e. pie plate) 

Beat the egg and place in a narrow shallow bowl.  

Arrange your work area with the chicken, the dry mix, the beaten egg, and the prepared cookie sheet. (cookie sheet didn't make the picture)

Dip the tender in the egg

The dredge the tender in the dry mixture

covering both sides.

Spread the tenders evenly on the cookie sheet.

Spray the top side with cooking spray. Very important step!

Turn them over and spray the other side. Again, very important!

Bake 9 minutes in the oven...

and then turn them (the first two have been turned over)

Return to the oven and cook 9 more minutes.

Remove and serve.

Why do I love cooking with parchment paper? EASY CLEANUP

PINEAPPLE-PECAN QUICK BREAD

Last month I shared with you a recipe for Banana-Nut-Chocolate Chip Quick Bread that I found in the October/November 2005 Eating Well magazine that I have.  

It is one of six different quick breads that you can make all from one basic quick bread dry mix. To the mix, they added the eggs, buttermilk, brown sugar, butter & oil (OR the applesauce I substituted), and vanilla extract -- amounts I used in the below recipe. Then the last ingredients were different "fruits" and nuts to make either Berry-Almond, Cranberry Walnut, Pear-Hazelnut, Mango-Pecan, or the Banana-Nut-Chocolate Chip Quick Bread I featured HERE or the Pineapple-Pecan Quick Bread I am sharing below.

If you are adventurous, you might want to take the basic recipe and add your own personal touch for the last ingredients that gives the bread its name. I would love to hear what you created, if you decide to do this. I'll let you know what I come up with when I try it.  

Until then, here is what you need to know re the amounts of the ingredients you will need.

Quick-Bread Dry Mix
(Can make ahead and store in a freezer bag in the freezer for up to 6 months)

1-1/2    cups whole wheat pastry flour or whole wheat flour
1          cup all-purpose flour
1-1/2    teaspoons baking powder
1          teaspoon ground cinnamon
1/2       teaspoon baking soda
1/4       teaspoon salt

Whisk together.  Makes about 2-1/2 cups or 12-1/2 ounces.  

PINEAPPLE-PECAN QUICK BREAD

Quick-Bread Dry Mix (above)
1/2     cup egg beaters or 2 large eggs
1        cup nonfat buttermilk or 1 tablespoon lemon juice with 1 cup milk
1/3    cup brown sugar blend or 2/3 cup brown sugar
4       tablespoons unsweetened applesauce or 2 tablespoon canola oil + 2 tablespoons butter, melted
1       teaspoon vanilla extract
2       cups canned crushed pineapple, drained or diced fresh pineapple
1/2   cup chopped pecans + more for topping, if desired.

Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf.  Coat pan(s) with cooking spray.

Prepare Quick-Bread Dry Mix (if you haven't made it before)

Whisk eggs, buttermilk, brown sugar, applesauce or butter and oil, and vanilla in a large bowl until well combined.

Make a well in the center of the dry ingredients that are in a large bowl and pour in the wet ingredients and stir until just combined.

Add pineapple and pecans. Stir just to combine; do not overmix.

Transfer the batter to the prepared pan(s). Top with additional pecans, if desired.

Bake until golden brown and a toothpick comes out clean when inserted into the center, about 22 - 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.

Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.








Can freeze for up to 1 month in the freezer or enjoy right away. They also make great "Homemade Gifts from the Kitchen" that you can give to your friends or that new neighbor who just moved in.

CHOCOLATE CHIP BANANA LOAF

I just wonder how many different recipes there are for banana bread?  I already have so many, but Thursday when friends gathered at Dee's house for Mexican Train, I experienced another one.

Dee had left her recipe card out so I could copy it down, because she knew I would want to share it here.  It is a recipe she got from her "French friend who lives in Indiana and considers herself a chef", Francoise Mullis.  Since Dee was making it for us, she decided to make a double batch so she would have plenty to enjoy herself.

At "my" table for Mexican Train, we had fun discussing cream of tartar which is in the recipe.  Most said they couldn't remember the last time they had used cream of tartar (probably the last time they whipped egg whites to make meringue.)  I do have to admit I don't remember too many recipes calling for cream of tartar.

Anyway, the "loaf" was very delicious, so I have added another recipe to join all my other ones for banana bread.

CHOCOLATE CHIP BANANA LOAF

1-3/4     cup flour
3/4        teaspoon baking soda
1-1/4     teaspoon cream of tartar
1/2        cup chopped walnuts
1/2        cup semi-sweet chocolate morsels
3/4        cup sugar
1/2        cup vegetable oil
2           eggs
2           ripe bananas, sliced
1/2        teaspoon vanilla
1/4        teaspoon cinnamon

Combine the flour, soda, cream of tartar, nuts and chips in a bowl and set aside.

Combine the sugar, oil, eggs, bananas, vanilla, and cinnamon in mixer bowl and beat at medium speed til combined.  (Francoise uses a blender, but Dee said she just uses her electric mixer. If you decide to use your blender, blend on medium speed for 20 seconds.) 

Stir in the flour mixture, mixing well.

Pour batter into a greased 9 x 5 x 3-inch loaf pan.

Bake at 350 degrees F for 50 minutes or until it passes the toothpick test.

CORN SALSA

Last Thursday our Mexican Train group met at Dee's house. It is always fun to get together with friends even if I didn't win. I think I may have come in second. Our table decided to quit before we had completely finished because it was after 4:00 and the other table had finished. The round before I had reviewed the scores for everyone, but didn't look at it again when we quit. It didn't really matter, we knew it had been Patricia T.'s day the whole afternoon.

Dee served several snacks...a veggie tray with dip, corn salsa with chips, nuts, chocolate chip banana bread, and M & M's. She provided me with recipes for both the corn salsa and the chocolate chip banana bread to share here.

Today I am sharing the corn salsa. She said she didn't remember where she got the recipe. She has had it "forever". She also said it was great to fill up hungry teenagers.

CORN SALSA

1   28 - oz  jar extra chunky salsa
1   15 - oz  can of black beans, drained
1   small can shoe peg corn
Juice from one lime*

Just mixed all of the ingredients together in a bowl. Best if made the day before. Store in the refrigerator.

Best served with scoop chips, but not necessary.

*  Check out my hint for getting the most juice possible from a lime or lemon HERE.

ONE-POT GARDEN CHICKEN & NOODLES

I wanted to make something for dinner that would be easy, that included chicken and everything else I would eat -- an all in one meal.  When I saw this recipe on the back of the Ronzoni Healthy Harvest Whole Grain wide noodle style noodles, I decided to give it a try.

I have cut out recipes over the last several years for dishes similar to this, but I didn't want to take the time to hunt for them....I have way too many recipes and cookbooks.....I know.  Anyway, this was just way too easy.

I had all of the ingredients except the pimiento .. so I just omitted it this time.  I will include it in the recipe.  I did use frozen mixed vegetables for the frozen peas and carrots.  I picked out the frozen green beans since the amount I had in the bag equaled more than 2 cups.  I'll just cook them another time....like when I make a pot of soup.  They'll work out fine in it.

If you are looking for a one-pot dinner, then you should give this one a try.  It also warms up nicely for leftovers as it made more than my husband and I could eat in one meal.

Make sure you check out my Tip for the Day below the recipe.  I hate to think how many tops I have thrown away when I used up all of the Parmesan cheese.  Never again.

ONE-POT GARDEN CHICKEN & NOODLES

2     tablespoons butter or margarine
3/4  lb. boneless, skinless chicken breasts, cut into 3/4 - inch pieces (I used 4 chicken tenders that I cut into bite-size pieces)
1/3  cup finely chopped onion
2     cups chicken broth
2     cups (10 - oz pkg) frozen peas and carrots (I used frozen mixed vegetables.)
1/2  pkg (6 - oz) Ronzoni Healthy Harvest wide noodle style, uncooked (I used 4 cups of the noodles)
1     can (10 - 3/4 oz) condensed cream of chicken or cream of mushroom soup (I used the cream of chicken soup)
3/4  cup skim milk
3/4  cup grated Parmesan cheese, divided
1     jar (4 - oz) chopped pimiento, drained (optional)

In a heavy 5 - quart saucepan (I used my dutch oven) over medium heat, melt the butter.  

Add the chicken and onion.  

Cook 5 minutes or until chicken is no longer pink.

Add the chicken broth; heat to boiling.
Stir in uncooked pasta and vegetables, stirring to coat evenly with liquid.

Heat to boiling, reduce heat.  Cover; simmer on medium heat 8 minutes, or until most liquid is absorbed, stirring occasionally.










Meanwhile in a medium bowl, stir together the soup, milk, 1/2 cup cheese and pimiento until smooth.

Stir into pasta mixture.

Simmer until heated through.

Serve sprinkled with remaining cheese.







Serves 6.

TIP OF THE DAY!

Did you know that the top of the grated Parmesan Cheese jar will fit a pint size "canning" jar?  











With this lid on the jar, you can shake the contents from one side or open the other side and pour or spoon out the contents.

I had a Mason Star Jar and I decided to fill it with my sugar & stevia blend.

Perfect now.  The bag didn't want to stay closed so this works out great!

Just in case I forget what is in it OR someone else comes in my kitchen and sees it, I put some scotch tape on the back side (I usually do this on the front but I didn't want to mess up the pretty side with the star) and then labeled it with a permanent marker.

BAKED HAM WITH BROWN SUGAR HONEY GLAZE

At the dinner the other night for the Dinner Club, Jane served a baked ham that was "to die for".  It was the best ham I have had in a long time.  (I "supervised" her cutting the ham, and had to sample ever so often, to make sure it was ready.)

She said she watches the Food, Network all the time on television and she had seen this recipe on there.  It is a recipe of Trisha Yearwood.  I have seen several of her recipes.  She cooks as well as she sings.  Just saying.....

I think everyone else really liked it too, cause they had to "carve" more of it for "seconds".  There wasn't much left of her 13 pound ham when we finished eating.  (There were 17 of us there for dinner.)

BAKED HAM WITH BROWN SUGAR HONEY GLAZE

(adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood)

18 to 20 pound smoked ham, water added (Jane's ham was 13 pounds -- it was the biggest one she could find.)

One 16 - ounce box of light brown sugar

1   cup (8- ounce jar) clover honey

Adjust the oven racks to accommodate a large (covered) roasting pan. Preheat the oven to 350 degrees F.

Fit the pan with a shallow rack.  You can see in my picture that Jane lined the bottom of the pan with foil for easy clean-up before she placed the rack in it.









Unwrap the ham and rinse it in cold water.  Place it on the rack in the roasting pan.  Cover the pan with the lid OR foil as Jane did and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.)

Halfway through the estimated cooking time, add the brown sugar and the honey in a saucepan and cook over medium heat until smooth and the sugar dissolves.

Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone.)  It should register 160 degrees F.

Allow the ham to stand for 15 minutest before slicing to allow the juices to set.

HERSHEY'S DISAPPEARING CAKE

Hershey's Disappearing Cake was my sons favorite when they were younger. It is rightly named because it doesn't last long after you bake it. According to my slightly stained recipe card, the first time I made it was January 11, 1986.

A number of months ago I wanted to make it, but couldn't find my card. Since I remembered the name, I decided to do a search online. I couldn't believe that I couldn't find it. Hershey has a couple of more recent recipes for chocolate cake (that I also have) and those kept coming up. I did finally find it, but I also found my recipe card so didn't bother printing it off the internet.

I needed a second dessert Saturday night for my NNL's Dinner Club and decided to make it. Always before I have made it (as Hershey expected) as a 2-layer cake. I decided it would be easier to serve if I made it in a 9 x 13-inch baking dish. So that is what I did.

The recipe called for 2 cups of sugar -- something I have a hard time doing now. I decided to use 1 cup of sugar & stevia blend. Otherwise I followed Hershey's original recipe. The frosting is thinner than I like, especially if covering a layer cake. It was okay with the cake in the rectangular pan. If you are making a 2-layer cake, I would add more powdered sugar so that the frosting will be thicker.

HERSHEY'S DISAPPEARING CAKE

1-3/4  cups unsifted all-purpose flour
3/4     teaspoon baking powder
3/4     teaspoon baking soda
1/8     teaspoon salt
1/4     cup butter (or margarine)
1/4     cup shortening
2        cups sugar (or 1 cup sugar & stevia blend)
1        teaspoon vanilla
2        eggs
3/4     cup cocoa
1-3/4 cup milk

Preheat oven to 350 degrees F.

Generously grease and flour two 9 - inch round cake pans OR a 9 x 13 - inch baking pan. (I used my 2- quart Anchor Hocking Fire King glass dish -- it is slightly less than a 9 x 13 - inch pan)

Cream butter, shortening, sugar, & vanilla until fluffy.

Blend in eggs.

Combine cocoa, flour, baking powder, baking soda, and salt in a bowl.

Add alternately with the milk to batter beginning and ending with the flour mixture.(I take three times to complete this.) Blend well after each addition.

You will need to scrape the sides of the bowl during this process.








Pour batter into pan(s).

Bake for 30 to 35 minutes or until cake tester inserted in center comes out clean.






Cool 10 minutes on wire racks. Remove from pans and continue cooling. (Since I planned to ice my cake in the dish, I just let it cool in the dish on the wire rack.)

Prepare frosting and ice when cooled. (This frosting will ice 3-1/2 dozen cupcakes or a 2-layer 9 inch cake.  It will more than ice the cake in a 9 x 13 - inch pan.)

CHOCOLATE FROSTING

1/2     cup (1 stick) butter or margarine
1/2     cup cocoa
1/3     cup milk
1        teaspoon vanilla
1        package (1 - pound box) confectioners' sugar, sifted
1/4    teaspoon salt

Melt butter or margarine in a large saucepan

Stir in cocoa, milk, and vanilla until smooth. (The spoon didn't last long and the whisk came out to blend it together well.)

Remove from heat.  Beat in powdered sugar and salt until smooth. (I just used a whisk)

and whisk...









and whisk

until it is smooth.

I poured the frosting on my cake in the dish. As I said, I would use at least 4 cups of sifted powdered sugar for cupcakes or to ice a layer cake...my 2 lb bag said it was about 7-1/2 cups so I used almost 3 -3/4 cups and I think it needed more.