FRESH STRAWBERRY CAKE

ingredients

1 box white cake mix

4 eggs

½ cup vegetable oil

½ cup unsweetened apple sauce

¼ cup water

1 box strawberry jello, 85g 4 serving size

1 cup crushed Strawberries

Cream cheese frosting

4 oz cream cheese

¼ cup butter

2 cups icing sugar

½ tsp vanilla

1 tbsp milk

instructions

Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.

Place all ingredients in the bowl of a stand mixer. Mix until combined. Pour the cake batter into the prepared pan and bake for 35 minutes. Cool completely before frosting.

For the frosting, beat the cream cheese and butter until light and fluffy. Add the sugar slowly until well combined. Mix in the vanilla and milk. Spread over cooled cake.

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CHEESY BEEF LASAGNA

ingredients

Meat Sauce:

2 tsp (10 mL) olive oil

2 cups (500 mL) onion, chopped

2 cups (500 mL) mushrooms, sliced

2 cloves garlic, chopped

3 lbs (1.3 kg) lean ground beef

2 tbsp (30 mL) chili powder

3 cans (852 mL) Campbell's® Condensed Tomato Basil Oregano Soup

3 cups (750 mL) Campbell's® Ready to Use No Salt Added Beef Broth

Cheese Mixture:

4 cups (1 L) light ricotta cheese

3 cups (750 mL) mozzarella, shredded

1 cup (250 mL) Parmesan, grated

2 eggs

12 oven ready lasagna noodles (uncooked)

1 tsp (5 mL) black pepper

instructions

Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.

Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.

Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.

In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.

Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.

Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining meat sauce on lasagna noodles, top with parmesan cheese and remaining mozzarella cheese.

Cover with foil and bake for 45 minutes at 375°F.

Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.

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CAMPBELL’S EASY SKILLET CHICKEN PARMESAN

ingredients

2 tbsp (30 mL) olive oil

4 (454 g) skinless, boneless chicken breasts

¼ tsp (1 mL) each salt and freshly ground pepper

1 can (284 mL) Campbell's® Condensed Tomato with Basil and Oregano Soup

½ cup (125 mL) Campbell's® Ready to Use Chicken Broth

1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)

¼ cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) finely chopped fresh parsley

instructions

Preheat broiler to high. Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat. Season chicken all over with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.

Stir soup and broth into skillet; bring to a simmer. Return chicken back to skillet and cover with sauce. Cook, covered, for 7 to 8 minutes or until chicken is cooked through.

Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley before serving.

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WHOLE MEYER LEMON BARS

ingredients

For the crust

1 cup flour

¼ cup sugar

½ cup melted butter

1 tsp vanilla

For the filling

1 meyer lemon, seeds taken out. A regular lemon can be used.

1 cup sugar

3 tbsp lemon juice. Fresh or bottled

3 eggs

1½ tbsp cornstarch

3 tbsp melted butter

Powdered sugar for serving

instructions

Preheat the oven to 350 degrees. Line an 8 inch baking pan with foil.

In a food processor combine the crust ingredients and press into the foil lined baking pan.

Bake for 20 minutes.

Meanwhile in the same food processor bowl combine the lemon and sugar. Run the processor on high until the lemon is completely broken up. Check one last time for a stray seed.

Add the lemon juice, eggs, cornstarch and butter and pulse until smooth.

Lower the oven temperature to 300.

Pour the filling over the crust and continue baking for 25 minutes.

Let the bars cool and refrigerate at least 4 hours before serving.

Sift some powdered sugar on top if desired.

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Red Velvet Cheesecake

ingredients

Red Velvet Cake

2¼ cups sifted cake flour (sifted, then measured)

2 tablespoons unsweetened cocoa powder

1¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup full fat buttermilk, room temperature

2 tbs red food coloring (one bottle)

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1½ cups sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs, room temperature

Cheesecake

32 oz cream cheese

16 oz sour cream

2 cups sugar

2 teaspoon vanilla

6 eggs

instructions

Cake

Preheat oven to 350°F.

Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.

Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .

Beat the sugar and butter in large bowl until light and fluffy.

Add eggs 1 at a time, beating well blended after each addition.

Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.

Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.

Use the rest of the batter in a 13x9 or 9 inch cake pan.

Bake both pans for about 20 minutes or until a toothpick comes out clean.

Cool in pans about 5 minutes and turn out to cool completely.

Break the larger cake (NOT the one in the springform) into large chunks and set aside.

(can be done a day ahead)

Preparation time: 10 minute(s)

Cheesecake

Preheat oven to 375F

Beat the cheesecake ingredients together until smooth.

Reserve about ½ cup cake crumbs for the top.

Fold the remaining cake chunks into cheesecake batter.

Pour into pan.

Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.

Place pan in larger pan of hot water. Water should come halfway up the sides.

Bake for 45 minutes.

Turn oven off and leave door closed for 1 hour. Don’t PEEK!

Remove from oven, take out of bain marie.

Let come to room temperature and cover tightly.

Refrigerate over night.

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Gooey Caramel-Pecan Cake

ingredients

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

20 caramels, unwrapped

1/3 cup butter or margarine

1/3 cup whipping (heavy) cream

1 cup chopped pecans, toasted

1 container Betty Crocker™ Whipped chocolate frosting

instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.

Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.

Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

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Cookies ‘n Cream Cake!

ingredients

Cake

1 Box white cake mix

Eggs, water and oil as called for on the box

~OR your favorite white cake recipe

15 Oreos, crushed

Frosting

1 (8 oz) package cream cheese, softened

1 (16 oz) box powdered sugar

1 (8 oz) container Cool whip, room temperature

15 Oreos, crushed

¼ tsp. pure vanilla extract

instructions

Cake: Grease and flour two or three 8″ pans (Marina uses three, I use two because I don’t have three). Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster. Remove cake layers from oven and allow to cool completely on cooling rack. Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers. Makes 1 (8 inch) 2 or 3-layer cake * Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.

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CARAMEL APPLE CHEESECAKE BARS

ingredients

instructions

First step : preheat oven to 350 F.

Second step : in a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 min or until lightly browned.

Step 3 : in a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Step 4 : in a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

Step 5 : for the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Step 6 : sprinkle Streusel topping over apples. Bake 40-45 min, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

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Mississippi Mud Brownies Recipe

ingredients

1 cup butter, softened

2 cups sugar

4 eggs

1½ teaspoons vanilla

½ cup cocoa powder

1⅓ cups all-purpose flour

½ teaspoon salt

1 (10 ounce) package miniature marshmallows

Frosting:

½ cup butter

½ cup milk

½ cup cocoa powder

1 teaspoon vanilla extract

4 cups powdered sugar

1 cup chopped pecans

½ cup mini chocolate chips

instructions

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together butter and sugar.

Add eggs and vanilla and mix well. Mix in salt, cocoa and flour until combined.

Pour batter into a greased 9×13-inch baking pan.

Bake for 20-25 minutes, or until set.

Remove brownies from oven and sprinkle marshmallows on top in an even layer. Return to the oven and bake for 3-4 minutes or until marshmallows are puffy.

Remove from oven and let cool completely.

For the frosting:

In a medium saucepan, melt butter over medium heat.

Whisk in milk and cocoa powder and mix for 2 minutes.

Remove saucepan from heat and whisk in vanilla extract and powdered sugar until smooth.

Spread immediately over brownies and sprinkle on pecans and mini chocolate chips.

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Krispy Brownie Delights

ingredients

1 (19.5 ounce) package brownie mix

1/2 cup vegetable oil

1/4 cup water

2 eggs

1 (7 ounce) jar marshmallow creme

1 (12 ounce) bag milk chocolate chips

1 cup peanut butter

3 cups crispy rice cereal

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.

Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.

Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve

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Fire-Roasted Cherry Tomato Salsa – Tastily Teasing Forward

Sorry to spoil the surprise, but I just had to give away the fact that this delicious fire-roasted cherry tomato salsa was created to go alongside some pork carnitas we’ll be posting next. They made such an incredible pairing, I was tempted to post it all together, but then I remembered it was Friday, and there was a baseball game coming on.

Speaking of which, whether you end up making the carnitas or not, this gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor, and provides just the right touch of smoky goodness. I’m sure your friends are more than happy with the jarred stuff, but once in a while it’s nice to see if they’re paying attention.

You’ll want the flame of your broiler (or electric heating element) about 3-4 inches above the food, which may or may not be how far away your top rack is. If it’s too close, just use the next rack down, and use a pan like I did in the video to get it to the correct height.

By the way, I know eating “burned” foods mean ingesting carcinogenic materials, but I don’t care. This is no different than eating grill marks on a steak, or the crispy blackened ends on a brisket, and I’m not about to stop eating those things, so why would a few spoons of this scare me?

Anyway, stay tuned for the pork carnitas video, and in the meantime, I hope you give this fire-roasted cherry tomato salsa a try soon. Enjoy!

Ingredient for about 2 cups of salsa:
2 tsp olive oil

1 generous pint cherry tomatoes (Sweet 100’s if you can find them)

1 yellow onion, roughly chopped

8 whole cloves garlic, unpeeled

3 jalapenos, sliced
juice of a lime, or to taste

salt and pepper to taste

cayenne to taste

pinch dried oregano

1/4 tsp dried cumin

packed 1/3 cup fresh cilantro leaves

Spicy Chicken Lettuce Wraps – Not Exactly P.F. Chang’s, But Close Enough for the Internet

I don’t do a lot of copycat recipes; mostly because I don’t eat at the restaurants people are requesting the recipes from. I mean, unless they're going to throw in a couple bottles of wine, I’m not going to Olive Garden to figure out how they do their breadsticks. These chicken lettuce wraps however, are a delicious exception.

When I go back to visit my mom, we usually make it to P.F. Chang’s at least once, and always start the meal with their very popular chicken lettuce wraps. Off the record, they do a good job with most of the dishes I’ve had, but the wraps are clearly my favorite.

There’s an addictive quality to the contrasting combination of flavors and textures, and since this recipe has been requested many times, I decided I’d give it a go. Fair warning, I did almost no serious corporate espionage to find out what’s actually in these, but regardless, I loved how this came out, and it seems close enough.

One key here is to use a very large, non-stick pan, so the braising liquid/glaze sticks to the bits of food, rather than the bottom of the pan. Other than that, the technique is pretty simple, and not a lot can go wrong…unless you try to use chicken breast. Even if you think you don’t like them, use thighs, because in this you will. I really hope you give this a try soon. Enjoy!

Ingredients for about 8 large or 16 smaller lettuce wraps:

Chicken mixture:

2 tbsp vegetable oil

1 1/2 pound boneless, skinless chicken thighs, chopped

1/2 cup yellow onion, minced

1/3 cup green onion

1 can (8-oz ) water chestnuts, drained, minced

1 cup diced shiitake mushrooms

1 tbsp soy sauce

2 tsp brown sugar
1 tbsp freshly grated ginger

For the glaze:

1/4 cup chicken stock

1/2 tsp mustard powder

2 tsp toasted sesame oil

1/4 cup rice wine vinegar

2 tsp brown sugar

1 tbsp ketchup

1 tbsp soy sauce
1/2 tsp red chili flakes, or to taste

4 garlic cloves, minced

about 1/4 cup chopped cilantro, basil leaves, and green onions to finish

iceberg lettuce leaves as needed

Crostini Dijonnaise – Mustard-Infused Toasts for Extra Special Spreads

If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step, and just make mustard-flavored crostini? That’s the question I asked myself while making the potted duck spread we just posted, and this was the answer. 

For a first attempt I was very happy with the results. These had the same crispy crunch of traditional crostini, but also offered a fairly noticeable, mustardy zing.

I’m looking forward to trying some variations using hot mustard powder, maybe mixed into a little olive oil. Speaking of oil, my only criticism is that these needed a little more fat. Next time I’ll use a little more of the butter spread, and/or drizzle in some olive oil to insure we don’t have any dry spots.

That aside, I loved the color, and as we head into entertaining season, I think these would make a great addition to your appetizer arsenal, especially when paired with something as extra special as a batch of homemade rillettes (hint, hint). I really hope you give these a try soon. Enjoy!

Ingredients for one baguette:

1 baguette, sliced diagonally

4 tbsp soft butter

2 tbsp Dijon mustard

1 tbsp yellow mustard

salt, freshly ground black pepper, and cayenne to taste

- bake at 350 F. until crisp and golden brown

(Next time I may try to add a few tablespoons of olive oil, and a pinch of mustard powder to the mix)

Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.

The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.

I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!

Ingredients for about 3 cups of Duck Rillettes:

1 whole duck (about 4 1/2 pounds)

- For spice rub:

1 1/2 tablespoons kosher salt

2 generous teaspoons fresh ground black pepper

2 teaspoons dried thyme

- For the potpourri:

12 cloves garlic

six 1/4-inch slices fresh ginger

3 bay leaves

peel from 1 orange (only orange parts)

1 generous bunch fresh thyme

- Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

To finish:

cold pulled duck meat

1 tablespoon Armagnac or cognac or other brandy

2 tablespoons soft unsalted butter

2-3 tablespoons warm duck fat (add as needed)

2 tablespoons warm duck stock

2 teaspoons parsley

1 teaspoons chive

1/2 teaspoon orange zest

1/2 teaspoon Dijon mustard

salt and fresh ground black pepper to taste
pinch of cayenne