Strawberry Sheet Cake

  

This simple sheet cake is bursting with fresh strawberry flavor and is ideal for any occasion.

 

FOR THE CAKE

2 Cups.Of Fresh sliced strawberries.

For a vanilla cake mix, I used only one box.

A Small Pkg.Of Strawberry gelatin.

3/4 Cup.Of Vegetable oil.

3 large Eggs.

 

TO MAKE AN EASY STRAWBERRY FROSTING

2 Cups.Of Sliced Strawberries.

2 Cups.Of Confectioner S’ sugar.

A Cup.Of Soft Butter.

A small spoon.Of Vanilla extract.

 

I began by lightly sprinkling the plate with cooking spray and preheating the oven to 350 degrees Fahrenheit. Then, in a blender or food processor, I combined the two cups of sliced strawberries and finely chopped them. After that, I whisked together the cake batter, milk, and canola oil in a mixing bowl for a few minutes with a hand mixer. At this point, I mixed the strawberry puree and the strawberry gelatin in a single bowl.

The mixture was then placed in a prepared frying pan and baked for 25 to 30 minutes, or until a piece of wood fell out of the center.

Whenever the timer went off, I took it out of the oven and let it cool for about 15 minutes. For decoration, I blended two strawberries until smooth in a blender. When I have leftover strawberries from making cake batter, I like to mix them up.

Finally, I heated the strawberry puree in a small saucepan over low heat, stirring constantly, until it was firm, then set the cake aside to cool completely.

Perfect Prime Rib

 Prime Rib Roast is an occasion dinner staple. If you want to know how to cook a delicious tender roast with a tasty fresh herb crust and heavenly rich wine sauce, all that you need to know is right here. This recipe is adaptable to any size roast, boneless or bone-in.

 

Ingredients:

4 pounds prime rib roast

¼ cup unsalted butter softened

1 tablespoon freshly ground black pepper

 

 

Place the rib roast on a plate and set aside for 4 hours to come to room temperature.

Set the oven to 500 degrees Fahrenheit (260 degrees Celsius).

In a mixing bowl, combine the butter, pepper, and herbs de Provence; mix well. Distribute the butter mixture evenly over the entire roast. Season the roast liberally with kosher salt.

Roast the 4-pound prime rib for 20 minutes in a preheated oven (see footnote if using a larger and smaller roast). Turn off the oven and leave the roast in the oven with the door closed for 2 hours. Take the roast out of the oven, slice it, and serve.

Chicken Pot Pie Bubble Up

 

 Provide classic chicken pot pie an exciting and appealing transformation with this Chicken Pot Pie Bubble Up Casserole.

 

ingredients:

2 cups cooked, shredded chicken

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese

1 1/2 cups frozen veggies mixed ones

1 tsp garlic powder

1/2 tsp seasoned salt

2 (6 oz) cans of refrigerated biscuits

 

Combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt in a medium mixing bowl.

Toss each biscuit into the chicken mixture in fourths.

Coat a 9 x 13 baking pan with cooking spray and evenly distribute the chicken biscuit mixture.

Bake for 35-45 minutes, or until cooked through, in a preheated oven at 375°F. Depending on the oven, it may take longer. Take out from the oven and serve!!

Cheesecake Tacos

 Cherry cheesecake tacos are a delicious twist on a classic. Fried flour tortillas alongside homemade cheesecake filling and cherry pie filling on top.

 

Filling Ingredients:

1 (8-ounce) package of cream cheese, softened

⅓ cup powdered sugar

2 teaspoons vanilla extract

8-ounce tub Cool Whip

1 (21-ounce) can of cherry pie filling

 

Taco Shell Ingredients:

18 street taco-size flour tortillas

Vegetable oil or shortening for frying 4 cups

1 cup granulated sugar

3 teaspoons ground cinnamon

 

In a large stockpot or Dutch oven, heat the oil to 350°F.

In a medium mixing bowl, thoroughly combine cream cheese, powdered sugar, and vanilla extract.

Beat in the Cool Whip until the mixture is smooth and fluffy.

 

Transfer the mixture to a gallon-sized Ziploc bag or a piping bag fitted with Tip #1M. Place in the refrigerator to keep cool while you prepare the taco shells.

 

Whenever the oil reaches a precise temperature of 350°F, it's time to fry the taco shells.

Pinch two sides of a tortilla together to form a folded taco shape with long-handled tongs (to keep your hands away from the oil). Submerge the tortilla in the oil, holding the sides together, and fry for 1-2 minutes.

The tortilla will begin to bubble. If you lose your grip on the tongs, simply fold the taco back in half and keep it submerged to evenly brown the inside and outside.

 

Remove the tortilla from the oil and place it directly in the tray with the cinnamon sugar.

 

Sprinkle the cinnamon sugar evenly over the tortilla (inside and out), then place it on a paper-towel-lined inverted muffin tin to help the taco shells retain their shape while cooling.

Whenever the taco shells are cool enough to handle, pipe a line of cheesecake filling down the center of each taco.

3-4 cherries (and sauce) from the can of pie filling on top.