Red Velvet Cake with Cream Cheese Frosting

I made this cake for my brother's Graduation Party and it was a big hit.  The cream cheese frosting isn't too sweet and will become your staple cream cheese frosting.  Enjoy this delicious cake!

Cake:
Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 eggs
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees.  Grease two 13 by 9 baking dishes. 

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the two pans. Bake in oven for about 28-32 minutes, turning the pans once, half way through. Test the cake with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
Ingredients:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Directions:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

To decorate put one cake down on the platter.  Put 1/3 of the frosting and coat the top layer of that cake.  Then put the other cake on upside down, in order to have a flat surface on top.  Frost the top of the cake and then go around all of the sides of the cake.  Enjoy!

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Stuffed Portobello Mushrooms

These are a delicious healthy lunch or a great side at dinner.  It tastes delicious and is so easy to make.  Enjoy!

Ingredients:
2 portobello mushrooms
1/4 of an on onion, finely chopped
2 cloves garlic, finely chopped
1/2 box frozen spinach
1/2 cup parmesan cheese
3/4 cup bread crumbs
3 basil leaves
2 slices fresh mozzarella cheese
1 tablespoon balsamic vinegar

Directions:
Preheat oven to 350 degrees. Put the spinach in a microwave safe bowl and cook in the microwave for 6-8 minutes.  When it is done drain well and squeeze out of the liquid in the spinach.



Take the stems out of the portobello mushrooms and place the mushrooms face up in a baking dish.  Chop up the stems and reserve.  In a large skillet saute the onions and garlic for about 6 minutes.  Then add the mushrooms stems and the spinach and cook for another 5 minutes.  Finish with 1 tablespoon of balsamic vinegar.

Once the mixture is caramelized and browned, take out of the pan and allow to cool in a bowl.  Once cool, add the chopped basil, bread crumbs and parmesan cheese.  Stir the mixture. 

Take half the mixture and stuff it inside the mushroom cap, packing it down.  Do the same with the other mushroom. 

Then top the mushrooms with either mozzarella cheese, or additional parmesan cheese.

Bake in the oven for 20-25 minutes or until the cheese is golden and the mushroom is full cooked. Serve and enjoy!

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Berry Nectarine Cobbler

This recipe is a low fat recipe that is only 5 points on Weight Watchers for 1/6th of the cobbler.  It is such a great summertime treat and nobody even knows its healthy!  Enjoy!

Ingredients:
1/2 cup seedless raspberry jam
1/3 cup cranberry juice
1 tablespoon cornstarch
1/2 tsp ground ginger
1/4 tsp ground allspice
1 1/2 lbs nectarines, halved, pitted, and thinnly sliced
1 cup all-purpose flour
3 tablespoons sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup buttermilk
2 tablespoons melted unsalted butter

Directions:
Preheat oven to 375 degrees.  Whisk together the raspberry jam, cranberry juice, constarch, ginger, and allspice in a 9 inch deep dish microwavable pie plate until blended.

Then stir in the nectarines to coat well.  Microwave on high, stirring occassionally for 6-7 minutes.  Every 2 minutes I would take it out and stir it.  The mixture should begin to bubble.



Meanwhile, to make the topping, whisk together the flour, sugar, baking powder and baking soda in a medium bowl.  Make a well in the center and pour in the buttermilk and the melted butter into it.  Quickly combine the flour and buttermilk mixtures, stirring just until blended. 

Drop the topping by teaspoonfuls on the hot fruit, forming 6 mounds.  Sprinkle the top with a little bit more sugar. 

Bake until the topping is golden and the fruit is bubbly, about 25 minutes.  Enjoy!

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Raspberry Swirl Cheesecake

This recipe is great for a summertime dessert.  It is very easy and a great twist on a regular cheesecake.  There is a similar cheesecake at the Cheesecake Factory and this one comes pretty close to it.  Enjoy!

Ingredients:
Crust:
1 9-ounce box chocolate wafer cookies
3 tablespoons sugar
7 tablespoons unsalted butter, melted

Cheesecake:
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 eggs
1 tablespoons fresh lemon juice
1 cup seedless raspberry jam

Directions:
Crust:
Preheat oven to 350 degrees.  Crush the cookies using a food processor or put them in a plastic bag and crush using a rolling pin to grind to fine crumbs.  In a bowl mix these crumbs with the melted butter and the sugar. 

Press the crumb mixture into the bottom of a 9 inch springform pan that has been greased.  Press about 1 inch up the sides of the pan.

Bake for 15 minutes and allow to completely cool while you make the filling.

Cheesecake:

In a large bowl beat the cream cheese and sugar together until light and fluffy.  Then add the vanilla and 1 egg at a time, beating in between each egg.  Then add the lemon juice and beat for 2 minutes on high until smooth and creamy. 

Spread half of the mixture into the crust.  Then swirl half of the raspberry jam into the cheesecake mixture in the pan. 

Then top with the remaining batter.  Swirl the rest of the cream cheese in the batter and bake in the oven for 40-45 minutes or until cheesecake is set.

When cheesecake is out of the oven, allow to cool.  Then chill in the fridge for 3 hours or overnight.  Enjoy!



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Fried Chicken

Since its the Fourth of July I thought this would be a great idea for picnics and barbecues.  For a fried chicken recipe its relatively simple and its probably the best fried chicken you ever tasted! Enjoy!

Ingredients:

• 1 (3 to 4 pound) chicken, cut up into 10 pieces
• 2 tablespoons salt
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons sweet paprika
• 2 teaspoons cayenne
• Freshly ground black pepper
• 1 quart buttermilk
• 1 tablespoon hot sauce
• peanut or canola oil for frying
• 1/2 head garlic, smashed, husk still attached
• honey for serving (I know it sounds weird but just try it)

Directions:

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch. Add 2 tablespoons of salt. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended and season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.


Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk, then dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.


Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep fry thermometers. The garlic will perfume the oil with their flavor as the oil comes up to temperature.  Watch out for the garlic because it may pop in the hot oil. 


Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. When the chicken is done, remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a plate with paper towels. Sprinkle all over with a little salt. Repeat with the remaining chicken pieces. Serve with honey and enjoy!

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Caprese Burger

A Caprese salad is traditionally mozzarella, tomato, and basil.  I took a variation of that and put it on top of my burger.  The mozzarella was obviously the cheese, and the basil I turned into a pesto.  Since I am not a fan of tomatoes on my burger I left that out, but the rest of my family enjoyed a fresh tomato salad on the side.  Enjoy!

Ingredients:
Burger:
1 lb ground beef (preferably 80% lean, 20% fat)
4 slices fresh mozzarella cheese
4 burger buns (for something special try focaccia or ciabatta)
1 recipe for basil pesto sauce (see below, people can add as much or as little as they like)
salt
pepper

Basil Pesto:
2 cups fresh basil leaves
1 clove of garlic
2 tbs walnuts or pine nuts (I actually used hazelnuts on this batch, and it came out delicious too)
1/3 cup freshly grated parmesan cheese
1/2 cup to 3/4 cup olive oil

Directions:
Burger:
Form each burger patty using about a quarter of the meat. Put an indentation in the middle using your thumb to prevent burger bulge. Then salt and pepper both sides.

Slice the mozzarella cheese about 1/4 inch thick.

I cooked my burgers on the outdoor grill for 6 minutes on each side, melting the mozzarella cheese on the second side.  Only flip your burgers once, and never press down. 

 For the pesto sauce, put the garlic clove and nuts in the blender and press crush or grind to chop these up.  Then add the basil and puree the mixture.  Through the top of the blender, slowly drizzle the olive oil.  Scrape down the sides to make sure everything is incorporated.  Then add the cheese and blend again.

Put on top of the burger and enjoy on the burger bun of your choice!



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Zucchini Pie

This is my mother's most famous recipe.  Every party or holiday we have she always makes it.  It is even better when we use zucchini from my dad's garden!  My brother came up with a great idea, instead of making one large pie, we can make small individual muffins.  Then you just put them out at a party and don't have to worry about slicing pieces of the pie.  Enjoy!

Ingredients:
3 medium zucchini, peeled and grated
1 onion, chopped
1 cup Bisquick
4 large eggs
1/3 cup vegetable oil
1/2 cup parmesan cheese
1 tsp parsley
1/4 tsp salt
1/4 tsp pepper

Directions:
Preheat oven to 350 degrees. 

In a large bowl, combine the grated zucchini and chopped onion.  Then in a small bowl, crack 4 eggs and beat them.  Add the eggs to the large bowl with the bisquick and vegetable oil.  Stir.  Add the parmesan cheese, parsley, salt, and pepper.  Stir until combined.  Mixture should not be too liquidy, or too thick. 

Grease a 9 inch glass pie pan or a 12 cup muffin tin.  Add the batter.  Bake for 35-40 minutes or until tops are golden brown and puffy.  Enjoy!

Here is a picture of my dad's vegetable plants.  He always had a green thumb!  This and many other HUGE zucchini grew only after three weeks!

This was my brother's idea for using muffin tins! 

My mom's original zucchini pie!

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