Strawberry Shortcake Ice Box Cake

 Sunday is usually a day I take it easy but today I was on fire so to speak so I made a few new recipes with great results.  I'll post the others later in the week but this one I was anxious to taste so I decided it would be the first to be shared.

I used a loaf pan to make this cake which I found to be a super easy way.  It allows easy storage in your freezer.  We'll eat some and I'll freeze the rest for later use. (If you choose to do it my way you must leave it in the refrigerator or table for approximate 15 minutes to soften slightly) when ready to serve.

Follow the below recipe and  remember after you put it all together you must let it freeze first for a few hours (I'm saying 3) so that slicing is easier.


 Strawberry Shortcake No-Bake Ice Box Cake adapted

4/28/14

10-12 graham crackers
1 pint heavy cream or whipping cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 pound fresh strawberries, cut into ¼’s
1 cups powdered sugar + 1/2 cup

2 tablespoons vegetable shortening
1/4 teaspoon salt
1/2 sweetened coconut

Reserve a few strawberries for garnish on the top  of the cake.  Place the remaining strawberries in a large bowl.  Sprinkle granulated sugar over top.  Stir to combine and allow to sit.

Beat heavy cream with vanilla and powdered sugar until thickened.  Whip until stiff peaks form.Set aside.

Line a loaf pan with plastic wrap.   Layer 1/3 of whipped cream into dish.  Spoon ½ of strawberries and half of juice on top of whipped cream, evenly.  Top with a layer of graham crackers, breaking them if necessary to make them fit. 

Then add another 1/3 of whipped cream, smoothing out evenly.  Add the remaining strawberries and juice evenly over the whipped cream.  Top with a layer of graham crackers, breaking them if necessary to make them fit.  Cover and freeze for 3-4 hours.

Meanwhile, add shortening, salt and remaining powdered sugar(1/2 cup) to remaining whipped cream.  Whip until it comes together.

Remove cake from freezer, invert pan onto a plate.  Frost with whipped cream and add strawberry slices for garnish on top.  Refrigerate until ready to serve.

To freeze:  Place 1 large piece aluminum foil on counter. Place 1 large piece of plastic wrap on top.  Invert cake onto plastic wrap. Frost cake with whipped cream, coconut and strawberry slices.  Cover with plastic wrap, foil and freeze.  

Serve and enjoy!

4/28/14

Double Lemon Cheesecake Bars

 New Recipe

I haven't tried many new recipes over the last few months for no apparent reason other than I like my basic recipes and winter is usually a soup, comfort food time of year so for I'm venturing out with a few new items.  I made a great Berry Spiral Ham that I posted the recipe earlier today and I also made Double Lemon Cheesecake Bars which were fabulous.  Creamy and with light lemon taste in the body of the cheesecake and a gorgeous lemon topping to die for.  It was a hit at our Brunch.

12/5/16

Here's the recipe for you lemon lovers.  Yummy!

2 cups vanilla wafer crumbs
3 T butter melted
4 pkg. Philadelphia Cream cheese softened
1 3/4 sugar, divided
3 T flour
1 T lemon zest
1/3 cup lemon juice
1/2 tsp. vanilla
4 eggs, 1 separated
2 T cornstarch
1/2 cup water

Heat oven to 325 degrees.  Line a 13x9 inch pan with foil. Mix wafer crumbs with butter; press into bottom of pan. Bake 10 minutes.

Beat softened cream cheese, 1 cup sugar, flour, lemon zest, 2 T lemon juice and vanilla with mixer until blended.

Add 1 egg white and 3 egg yolks, beating after each until blended.  Reserve yolk for later use.

Pour batter over crust.  Bake 40 minutes or until center is almost set.  Cool 1 hour... Refrigerate 4 hours.

Mix cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice.  Bring to boil stirring constantly, cook and stir until clear and thickened.  Lightly beat reserved egg yolk until blended; stir in 2 T hot cornstarch mixture.  Return to remaining cornstarch mixture in saucepan and stir 1 minute or until thickened.  Cool.

Spoon glaze over cheesecake.  Refrigerate 1 hour.  Use foil handles to remove cheesecake from pan before cutting to serve.

4/22/14 original

8/22/14

11/1/16

Weekly Meal Planner: Draft

Hi Everyone:

I am working on posting a weekly dinner planner and until I get all the kinks out of it and refine it I hope you can understand and find it useful.  If there are any suggestions you would care to make I would appreciate it.  The only way I know if it suits your needs is by your comments.  

Sincerely,
M.J.

Weekly Meal Planner
	Dinner:	Please Note  Ingredient for Recipe is listed below:
Sunday	Pasta with meatballs green salad with Italian dressing Angel food cake with sliced strawberries Recipe Link Below: Link: Pasta and Meatballs	Beef or meatloaf mixture for meatballs.
	Dinner	Note
Monday	Home made chili crusty rolls Recipe Link Below: Texas sheet cake Link: Texas Sheet Cake	Ground Beef or ground Turkey
	Dinner	Note
Tuesday	Chicken Marsala Recipe Link Below: Link: Chicken Marsala Baked Potato green salad with low fat dressing	Chicken
	Dinner	Note
Wednesday	Mom's Italian style Macaroni and Cheese Recipe Link Below: Link:Mom's Italian style mac and cheese Side Salad	Fine Egg Noodles
	Dinner	Note
Thursday	Gnocchi Soup Recipe Link Below: Link:Gnocchi Soup Lean Turkey sandwich	Prepacked  or frozen gnocchi
	Dinner	Note
Friday	Link: Tuna Noodle Casserole Rice Pudding Link: Creamy Rice Pudding	Tuna Fish Rice

Pineapple chicken dinner

A new recipe for chicken.  When I think I may run out of chicken recipes there is always another one that catches my eye.  This one is an easy one too.  

Delicious!!!

Note: FYI:  I adapted my recipe to 3/4 lb. chicken and small can of pineapple as well as lesser  amounts of  seasonings .
Also I thickened the pineapple juice with flour instead of cornstarch.

Ingredients

• 1 and half pounds boneless chicken breasts
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 can 20 oz. sliced pineapple save the juice for the sauce
• 1 tablespoon cornstarch
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 garlic cloves minced
• 4 servings of cooked rice.

Season chicken with thyme, salt and pepper.

Over medium heat brown the chicken in the vegetable oil.

Drain pineapple slices and reserve the juice.

Combine cornstarch and 2 oz. of the pineapple juice and set aside.

In a separate bowl combine remaining juice with mustard, honey, and garlic.

Add dijon mixture to the pan, reduce heat and cover.

Allow to simmer for 15 minutes.

Remove chicken from the pan.

Stir the cornstarch mixture and add to the pan and bring to a boil.

Stir for 2 minutes.

Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.

Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.

Serve over rice.

Coconut/ Cherry Cake! It's not low calorie

Our lunch was based on a meal that I wanted to be healthy but when it comes to desserts I am sorry it has to be all or nothing at all, most of the time I bake.  I do bake low calorie scones and cupcakes and sometimes light cakes or pies but today it is a from scratch coconut cake.  I added some maraschino cherries to give it a little color and iced it with a confectionery sugar icing and some chopped walnuts.  It was really  good!  I found it to be a bit dry but hubby and daughter loved it.  Mom made a cake similar to this one only she put it in a dripping pan and added her nuts to the batter instead of topping the cake with it.  Here is the recipe.  Enjoy!  

Happy Baking!

10//9/14 original

1 cup butter softened
2 cups sugar (I use 1 1/2 cups)
4 eggs
3 cups self rising flour
1 cup milk
1 tsp. vanilla
1 handful of flaked coconut.
1/4 cup. chopped maraschino cherries drained
1/4 cup chopped walnuts

Grease bunt pan..dust with flour.  Make sure ingredients are room temperature..Blend butter and sugar, add eggs..Beat well.  Add flour alternating with milk and beat after each addition.  Bake 40 to 45 minutes at 350 degrees..Cool and drizzle with icing!

I used 2 cups confectionery sugar
2 tsp. maraschino cherry juice
2 tablespoons softened butter
4 tablespoons milk

Mix well and drizzle over cake..Sprinkle with chopped walnuts if desired


1/10/12