Friday, April 22, 2016

Heather’s White Sheet Cake

1 ½ boxes golden vanilla cake mix  (I use yellow)
1 white chocolate pudding mix (3 oz.)
6 eggs
¾ cup water
¾ cup oil
1 ½ cups sour cream
· Mix all the ingredients together
· Pour on greased cookie sheet
· Bake at 350º for 25-30 minutes or until golden brown.  Let cool completely.

Topping:
2 ½ cups whipping cream
¼ cup sugar
1 tsp. vanilla
1 cup milk
1 white chocolate pudding mix (3 oz.)

Begin whipping cream and as that is whipping, whisk together milk with pudding until it is just mixed and pour into the cream that is whipping.  Add sugar and vanilla.  Mix until thick.  Can serve with fresh fruit.



Fruit Salad


§  1 cup Sugar
§  1 cup Water
§  Juice Of 1 Orange
§  Zest Of 1 Orange
§  2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
§  4 pints Strawberries, Hulled And Halved
§  2 pints Blueberries
§  2 cups Red Grapes, Halved
§  2 cups Green Grapes, Havled
§  Mint Leaves

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.






Rosemary Focaccia Loaves

Recipe by Our Best Bites
Ingredients:
1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. olive oil, divided
2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
2 1/4-2 1/2 c. all-purpose flour
Instructions:
In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.
Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough–try and resist the urge to add too much flour.  You want a soft, wet dough.
Cover and allow to rise 45 min- 1 hour or until double in size.
Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any.  Sprinkle with remaining rosemary and some Kosher salt.
Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want).


Grilled Chicken Caprese

1 lb boneless, skinless chicken breasts
Balsamic vinaigrette dressing
10 oz grape tomates, halved
1 tsp minced garlic
½ c fresh basil, torn
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste
4 – 1oz slices fresh mozzarella

Marinate chicken in balsamic vinaigrette dressing for at least 4 hours but no longer than 24 hrs.
Preheat outdoor grill. Combine halved tomatoes, garlic, and basil. Add olive oil and balsamic vinegar. Season to taste with salt and pepper and set aside.
Reduce grill temperature to medium, cook chicken for 7 minutes on one side and flip for another 7 minutes.
During the last 1-2 minutes, add a piece of fresh mozzarella to each chicken breast, close the lid and allow cheese to meld. Remove from heat, top each chicken breast with the tomato-basil mixture, and serve immediately.
  

Roasted Parmesan Green Beans with Lemon Dijon Sauce

12-16 oz. frozen green beans
2 teaspoons extra virgin olive oil
Kosher salt and freshly ground black pepper
¼ tsp garlic powder
1 heaping tbsp. Dijon mustard
Juice of ½ lemon
1 ½ tbsp. shredded Parmesan cheese

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place frozen green beans on baking sheet and drizzle oil over them. Season to taste with salt, pepper and garlic powder, tossing to coat evenly.

Shake baking sheet so all beans are in one layer. Place baking sheet on rack in lower third of oven. Roast 10 minutes then shake sheet to turn beans and roast 10 minutes more.
While roasting green beans, prepare the sauce. In a small saucepan, melt butter over medium heat. Whisk in Dijon mustard and lemon juice. Keep warm until serving. Remove green beans from the oven and sprinkle with shredded Parmesan cheese. Serve sauce on the side.