Strawberry Buttercream Frosting

Ingredients:

1 cup Butter (softened)

1 cup Strawberries (chopped)

1 bag powdered sugar (32 oz)

1 tsp vanilla

1/4 almond extract (optional)

Directions:

Whip butter until creamy.  Slowly add strawberries and powdered sugar. (extra powdered sugar can be added until you reach desired consistency add vanilla or almond extract for flavor.

Homemade Oreo's

Ingredients:
Devil's Food Cake Mix
1/3 cup Shortening
2 Eggs

Directions:
Mix all ingredients together.  Roll into dime size balls and place on cookie sheet.  Bake at 350 for 8 minutes.  Frost backs of cookies with vanilla frosting and sandwich together.

Strawberry Nutella Chocolate Cake

Cake Ingredients:

·         2 sticks Butter

·         4 Tablespoons (heaping) Cocoa Powder

·         1 cup Boiling Water

·         2 cups Flour

·         2 cups Sugar

·         1/4 teaspoon Salt

·         1/2 cup Buttermilk

·         2 whole Eggs

·         1 teaspoon Baking Soda

·         1 teaspoon Vanilla

·         1-1/2 cup Nutella

 Strawberries:

·         2 pints Strawberries, Hulled And Sliced

·         1/4 cup Sugar

·         1 teaspoon Vanilla (optional, I prefer without)

Whipped Cream Or Use Cool Whip

·         1 cups Heavy Cream

·         1/4 cup Powdered Sugar

Preparation Instructions:

·         Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

·         In a large mixing bowl, mix together the sugar, flour, and salt.

·         In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

·         In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

·         

·         Stir in the hot chocolate mixture into the flour mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

·         Pour the batter into the pans and bake them for 20-25 minutes (start with 20 and check, you don't want to over cook), until they're just set. Remove them from the pans and set them aside to cool completely.

·         Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

·         Whip the cream with the powdered sugar.

Note: Don't assemble more than an hour before serving

·         To assemble: Cut the top of each cake off so it is flat. Turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread a thin layer of whipped cream (half or less) and top with half the strawberries Place the second layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!

Chocolate Fondue

Tips:

- Make sure everything is prepped before you turn the stove on.  

- Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

- Do not leave the chocolate unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always happens to me. 

Ingredients:

2 ½ Cups Chocolate Chips

2 Cups Heavy Cream

1 Tbsp. Vanilla

Directions:

1. Combine the chocolate and the cream and heat over medium until the chocolate is melted, STIRRING CONSTANTLY.  Do not leave unattended!   

2. Add the vanilla off heat and stir until smooth.

3. Transfer to fondue pots and serve with:

Pound Cake

Fresh Fruit 

Bananas

Kiwi

Strawberries

Pineapple

Pretzels

Candy

Marshmallows

*The basics of this fondue is a chocolate ganache, all you would need to do to make truffles is scoop up little balls and roll it around in powdered sugar.  Add more cream and you can then chill the whole thing and whip it and it becomes chocolate mousse.

Cheese Fondue

Tips:

   1. Make sure everything is prepped before you turn the stove on.  

   2. Don't try and make the fondue in the pot. Do it on the stove first and transfer to the fondue pot after it's prepared.

   3. Do not leave the cheese unattended after you've started - it will either clump, scorch or curdle if you walk away - don't know why, but it always. 

Ingredients:

2 lbs. Grated Cheese (I prefer White Cheddar).

4 Cups Melting Liquid (This can be sparkling cider, or beverage of your choice that starts with a "B" and ends with an "R".)

4 Tbsp. Corn Starch

Hot Sauce to Taste

Garlic Powder to Taste

Directions:

1. Heat the melting liquid over a medium high flame. 

2. Take half of the cheese and toss in a separate bowl with the corn starch. (Keep the rest of the cheese in reserve.) 

3. When the melting liquid is simmering, add the cheese that has been tossed with the corn starch.  

4. Stirring until it has melted and been incorporated.  

5. Add in the rest of the cheese and the hot sauce and garlic powder to your taste preferences.  

6. Never add more cheese until the previous addition has been melted and incorporated.  Bring up to a melting point.  

7. Transfer to a fondue pot over a flame to keep warm. 

8. Stir the pot as necessary to prevent scorching. 

Serves 4 people

Serve with:

Bread

Veggies (Broccoli, Carrots)

Granny Smith Apples

Pretzels 

Tortilla Chips 

Zucchini Cupcakes

Ingredients:

3 eggs

1 1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract (optional)

2 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 1/2 cups shredded zucchini

CARAMEL FROSTING:

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup 2% milk

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

Directions:

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen. 

40-50 Minutes

Oven Roasted Garlic Lemon Parmesan Zucchini

Ingredients:

1 1/2 lbs Zucchini (4-5 small/medium)
2 Tbsp Olive Oil
1 tsp zest of a lemon
2 cloves garlic (crushed or finely minced)
3/4 cup finely shredded Parmesan cheese
Salt & Pepper

Directions:

Preheat oven to 350.  Line a rimmed cookie sheet with aluminum foil.

Cut Zucchini into 4th (or halves if you want bigger pieces and it makes it easier to put the cheese on).

In a small bowl mix together the olive oil, lemon zest and garlic.  Brush the mixture over the top of the zucchini.  Try to get some of the garlic and lemon on each piece.  Then sprinkle the tops with the parmesan cheese.  Season lightly with salt and pepper.

Bake in preheated oven for 11-13 minutes then adjust the oven rack near the top and broil for several minutes until the parmesan is golden brown.  They are best if served warm.