Strawberry Cake

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I made this cake for my daughter’s birthday at her request.  Actually, she asked for a strawberry cake so I was unsure whether she meant a cake with strawberries or a strawberry flavored cake.  I went with the cake with strawberries.  I hunted around for a recipe and found this recipe posted by BecR on Food.com .  It is fabulous.

It’s an easy cake to make and it looks like you were working all day.  I made the cake layers from a box but you can make homemade or buy the layers in a bakery.

In the second not-very-good picture, I just wanted you to be able to see where exactly to put the strawberries. I should never be allowed to cut cakes or pies, LOL!

Strawberry Cake

2 pints fresh strawberries, sliced
3 tbsps sugar
2 (9 inch) white cake layers, already baked
6 ozs cream cheese, softened
1/3 cup confectioner’s sugar, sifted
3/4 tsp vanilla
1 1/2 cups heavy cream

Make or purchase the white cake layers and allow to completely cool if baking.

Mix the strawberries with the sugar in a medium bowl and set aside at room temp for about 30 or so minutes. Put aside a few strawberries for garnish if you so desire.

Using a mixer on medium, whip the cream cheese and powdered sugar and vanilla until creamy, about 2 minutes. Beat in the cream until it starts to thicken, then increase to high and beat until soft peaks form. Do not over mix.

To assemble the cake: Place one layer on serving plated and layer half of the sweetened strawberries over the top and press gently. Spread about 1/3 of the frosting CAREFULLY over the strawberries to within about 1/2 inch of the sides.

Place the second layer on top and press down gently. Do the same with the strawberries. Frost the sides and top of the cake.

Decorate the cake as desired.

Store in the fridge.

Makes 8 servings

Happy Cooking!

Turkey Finger Sandwiches

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These are not finger sandwiches like I think of when I hear that term.  It’s a stuffed loaf of French bread slice into thin servings.  It’s really quite healthy unless you use marinated artichoke hearts like I did instead of the plain artichokes.  By the way it was eaten up at our party, it was a hit.  I got the recipe from Food.com where it was posted by PleasantNancy .

I think this sandwich would be great for a picnic or tailgating or really any occasion.

Turkey Finger Sandwiches

1 unsliced loaf of French bread
2/3 cup low-fat cream cheese, softened
1/2 tsp Italian seasoning
3/4 tsp garlic, minced
12-14 slices of deli turkey
Fresh baby spinach leaves
1/2 sweet red bell pepper, sliced into thin sticks
1 jar marinated artichoke hearts, drained and hearts sliced in half if they are big or you can use sliced regular artichoke hearts

Carefully slice off the top 1/3 of the loaf of bread. Pull out the bread from the bottom 2/3 carefully, leaving a 1/2 inch shell.

In a small bowl, mix the cream cheese, Italian seasoning and garlic together until thoroughly mixed. Spread half of this mix over the inside of the bottom shell.

Roll up the turkey slices and fit them inside the shell over the cream cheese layer. Lay spinach leaves over the turkey. Layer the red bell pepper strips over the spinach and the artichokes over the red bell pepper.

Spread remaining cream cheese mix over the inside of the top of the loaf and replace on top of the filled bottom.

Wrap entire loaf tightly in aluminum foil and refrigerate for several hours or overnight. I made mine the morning of the party.

To serve, unwrap and slice into 1-inch slices and stick a toothpick in each slice. Arrange on a platter and serve.

Makes 10-12 servings

Happy Cooking!

Savory Cheese Ball

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I like having a few recipes that I can turn to for parties that everyone loves and are easy to make.  This one fits the bill.  It’s equally perfect for a party, sports event or just to have in the fridge to snitch a bit from.

I make this the day before servings to let the flavors really meld together.

Savory Cheese Ball

1 (8 ounce) tub onion and chive soft cream cheese, softened
1 (8 ounce) pkg cream cheese
I cup shredded cheddar cheese
3 fresh chives, snipped
1 package dry ranch salad dressing mix
Pecans, chopped or whole

Combine the cream cheeses, cheddar cheese, chives and salad dressing mix in a bowl mixing well.

Shape into a bowl and roll into pecans.

Serve with crackers.

Makes 10-12 (or more) servings

Happy Cooking!

Marbled Brownies

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OK, so I have a thing for desserts. These brownies are so good and super easy to make but look like you have been baking all day. I found the original recipe in an old Duncan Hines cookbook about 25 years ago. I have made them many times since always to rave reviews.


Marbled Brownies

Brownies:
1 package Duncan Hines Brownie Mix (I use milk chocolate lovers)
2 packages of 3 ounce each cream cheese
5 tablespoons butter
1/3 cup sugar
2 eggs
2 tablespoons flour
3/4 teaspoon vanilla

Easy Milk Chocolate Frosting:
3 tablespoons butter
2 tablespoons unsweetened cocoa
1 1/2 cups confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350º. Soften cream cheese and butter; beat together. Add sugar, eggs, flour, and vanilla; beat until smooth and set aside. Mix cakelike brownies as directed on the package. Pour half the brownie batter into a greased 13×9 pan; pour all the cream cheese mixture over the brownie layer. Spoon remaining brownie batter in spots over the top. Swirl the two mixtures together with a knife or spatula. Bake at 350º for 35 to 40 minutes or until done. Cool.

Easy Milk Chocolate Frosting~~Melt butter in a medium saucepan. Stir in cocoa until dissolved. Add confectioner’s sugar, milk, and vanilla. Stir until smooth. Add more milk if needed for a soft spreading consistency. Frost brownies. Let set until firm; cut into squares.