Category Archives: Recipes

Strawberries and Cream Angel Food Cake

Serves: 12



1 box Angel Food Cake
16 oz fresh strawberries

Strawberry Filling

2 c Heavy Whipping Cream
5 Tbsp Strawberry Jelly
1 tsp Gelatin
3 tsp Water


4 c Heavy Whipping Cream
1/4 c Confectioner’s Sugar
1 tsp Vanilla
1 tsp Gelatin
3 tsp Water



Mix cake according to box instructions and bake.

When it has finished baking remove it from the oven and let it cool completely.

Once cooled, cut the cake horizontally across the middle, creating a top and bottom half.

Create a trench on both halves of the cake by scooping out the inside of the cake in a ring. Make sure you do not go through the bottom or the sides.

Add the strawberry filling to the trenches and put the cake halves back together.

Frost the cake with whipped cream.

Garnish with fresh strawberries.

Strawberry Filling

Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and strawberry jelly and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.


Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and vanilla and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.


Beef And Potato Scramble Casserole

Serves 6-8


1 1/2 pounds ground beef
1 1/2 pounds potatoes (your choice), peeled and diced
8 eggs, lightly beaten
1 white onion, chopped
2 cups cheddar cheese, grated
1 cup milk or heavy cream
3 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon dried parsley
kosher salt and freshly ground pepper, to taste


Preheat oven to 350F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat olive oil in a large pan or skillet over medium-high heat and sauté potatoes until tender. 10-15 minutes.

Transfer potatoes to a separate bowl and set aside.

Add ground beef and onions to the skillet and cook until beef is browned and onions are tender. Season with garlic powder, parsley, salt and pepper.

Drain fat from pan and transfer beef and onions to the same bowl as potatoes. Place beef, onions and potatoes into greased baking dish.

In a separate bowl, whisk together milk and eggs, and stir in cheddar cheese. Pour mixture over beef and vegetables and stir everything together.

Place baking dish in oven and bake for 20 minutes, or until eggs are cooked and everything is warmed through.

Remove from oven and serve hot.

Oven Baked Onion Rings

(serves 5-6)


1 cup flour
3 red onions
3 eggs
3 tablespoons milk
2 cups breadcrumbs
1 tablespoon Old Bay Seasoning
1/2 teaspoon garlic powder


Preheat your oven to 450F.

Line a baking sheet with parchment paper and spray with cooking spray.

Beat eggs and milk in a small mixing bowl.

Combine flour, salt, Old Bay, and garlic powder in a second bowl.

Place breadcrumbs in a third bowl.

Peel away outer layer of onions and chop of the top and bottom. Then chop your onions horizontally in 1/2 inch increments. Then separate the layers of onions so that they begin to look like rings.

Take each onion ring and first dip it into the mixing bowl with the flour. Then dip it in the bowl containing your eggs and milk.

Dip the same onion ring into the bowl of breadcrumbs.

Place your battered onion ring on your baking tray.

Repeat steps 7 and 8 until all of your onion rings are battered and on the baking sheet. Then spray your completed onion rings with a bit more cooking spray.

Bake onion rings for 25 minutes or until they are golden brown

Spanish Cod Fritters

Yields 2 dozen


10 oz. salt cod, skinned, boned and chopped
1 white onion, peeled and finely chopped
1 medium potato, diced (Yukon Gold)
1 bay leaf
2 cloves garlic, minced
2 large eggs
1 cup milk
1/4 cup all-purpose flour
1/4 cup flat-leaf parsley, chopped
2 tablespoons olive oil
salt and pepper, to taste
vegetable oil


Place the cod under cold, running water to remove surface salt. Soak cod, covered, in a large bowl of cold water for 24 hours, changing water every 8 hours.

Drain fish and transfer to a medium saucepan. Add the chopped onion and bay leaf and cover with 2-3 inches of water.

Bring mixture to a boil, then let simmer over medium-low heat for 10-12 minutes, or until fish is flaky.

Use a slotted spoon to remove cod to a plate and set aside. Leave onion and bay leaf in the water.

Bring water back up to a boil and add diced potato. Cook until fork tender, about 10 minutes, then drain water and discard bay leaf.

Combine potato, onion, cod and 2 tablespoons olive oil in a large bowl and mash them all together until you form a thick paste.

Add in parsley and minced garlic, season with salt and pepper and mix well.

In a separate saucepan (or after rinsing out the one you were using) over medium heat, bring milk up to a low boil and slowly stir in flour. It will be lumpy– continue stirring.

Once smooth, remove from heat (still stirring so mixture cools), and beat in eggs, one at a time until completely incorporated.

Stir in cod and potato mixture and mix well.

In a large, heavy-bottomed pot or Dutch oven over medium-high heat, bring 2-3 inches of frying oil up to 350 F.

Use 2 spoons to shape your fritters, then gently lower them into the hot oil. Cook for 2-3 minutes, or until golden brown and cooked through, flipping fritters over so they cook evenly.

Continue with remaining fritters, then remove with a slotted spoon and set aside on a paper bag (or paper towel-lined plate) to drain.

Serve immediately.

Peanut Butter Cookie Lasagna


1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
1/2 cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package


Line the bottom of an 8×8 pan with Nutter Butter Cookies.

Top with a drizzle of the melted peanut butter.

Add 1/2 the pudding.

Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)

Top with chopped peanut butter cups.

Repeat the layering.

Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.

This must be chilled overnight for the cookies to soften. We are talking 24 hours or more – a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers. Either way you choose will be delicious.

French Onion Chicken

serves 4-6


2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste


Preheat oven to 350 F.

Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.

Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.

Remove onions from heat and transfer to a medium bowl.

Heat remaining olive oil in skillet and raise heat to medium-high.

Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.

Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.

Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.

Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.

Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.

Remove from oven and serve hot.

Pull-Apart Cheesy Garlic Bread

Serves 8-10


1 large loaf sourdough bread
1 cup mozzarella cheese, grated
1/2 cup (1 stick) unsalted butter, melted
1/3 cup green onion, finely chopped
3 cloves garlic, minced
2 teaspoons poppy seeds


Preheat oven to 350 F.

Use a sharp, serrated knife to cut bread diagonally in both directions to create small diamonds.

Note: be careful not to cut bread all the way through; cut 3/4 way down the loaf, making sure the bottom is still connected.

In a microwaveable bowl, combine butter, garlic and poppy seeds and microwave at 20-second intervals until melted.

Stir green onion into butter.

Wedge your fingers into the diamond cut-outs in the bread to open them up and drizzle melted butter and green onion down into the cracks.

Fill cracks with shredded mozzarella (it’s ok if some pokes out on top), then wrap loaf in aluminum foil.

Place wrapped loaf in oven and bake for 15 minutes. Carefully unwrap and bake for another 5-10 minutes, or until cheese is melted and bubbly.

Remove from oven and serve immediately.