Fabulous Chicken Marsala

ingredients

For the pan-fried chicken:

1-1/2 lb. chicken breasts

salt & pepper

1/2 c. flour

vegetable oil

Season chicken breasts with salt and pepper, coat with flour, and pan-fry in a couple tablespoons of vegetable oil over medium heat. (If chicken breasts are thick, slice in half or pound out before frying.) Allow cooked chicken to drain on paper towels. Reserve drippings for sauce.

For the marsala sauce:

3-4 strips of bacon, chopped

8 oz. white button mushrooms, sliced

1 clove garlic, minced

1 T. tomato paste

1-1/4 c. Marsala wine

1/2 c. chicken stock

4 t. lemon juice***

4 T. butter

salt & pepper

instructions

To drippings leftover from chicken breasts, add your chopped bacon. Fry until crispy and remove--drain on paper towels. Toss in sliced mushrooms. Saute until soft and golden over medium heat. Drain off any excess oil, especially if there is a lot (I prefer blotting with paper towels). Add in garlic, continue sauteing until golden. Add tomato paste to sauteed mushrooms, and stir to dissolve paste and coat all of the mushrooms. Allow the tomato paste to brown a little bit (~1-2 minutes), then deglaze the pan with marsala wine. Over medium-high heat, allow the sauce to come to a simmer and begin reducing. Add in chicken broth. Continue simmering and reducing. After a couple of minutes, once sauce has reduced and is no longer a thin liquid, cut heat to low and stir in lemon juice and butter. Add crisped bacon. Season with salt and pepper, to taste. Return chicken breasts to pan. Turn to coat with sauce. Best served with egg noodles.

***The original recipe called for lemon juice. Although I did add it, it seemed pointless. I think the tomato paste provided enough acidity, and the lemon flavor was also masked by the wine, for the most part. If you don't have lemon juice on hand, then I would consider skipping it altogether.

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Creamy Mushroom Chicken A La Gloria

ingredients

1.5 lbs. thin sliced chicken breasts (or 3 breasts, halved)

1/3 c. all purpose flour

3 T vegetable oil

Season chicken breasts with salt & pepper. Coat in flour, and brown both sides in vegetable oil. Transfer to a 9x13" casserole dish.

2 T butter

8 oz. sliced baby bella or button mushrooms

1/2 c. cooking sherry

1 sm. can Campbell's Cream of Mushroom soup

1/2 c. milk

6-8 slices Muenster cheese

chopped parsley (for garnish)

instructions

Drain excess vegetable oil from pan that chicken was cooked in. Add butter. Saute sliced mushrooms. Deglaze pan with sherry, scraping up the browned dripping from when chicken was cooked. Add in milk and condensed soup. Stir and allow to get hot and bubbly. Pour over chicken. Top each slice with Muenster cheese. Melt cheese to golden perfection under the broiler. Try serving with pasta or rice. Also great on it's own.

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Chicken Trombino

ingredients

1.5-2 lbs. chicken breast

salt/pepper

1/3 c. flour

2-3 T. olive oil

Either cut breasts into thin cutlets or pound until uniform in thickness. Season with salt and pepper. Dredge in flour. Fry until golden brown. Drain on paper towels.

2 T. butter

1 t. minced garlic

1 roasted red pepper, diced (~1/2 c.)

5-6 plum or campari tomatoes, diced

1 t. dried oregano

1/4-1/2 c. red cooking wine

1 t. tomato paste

dash of Worcestershire sauce

4-5 slices or 1 c. grated provolone cheese

2-3 T. ribboned or chopped basil

instructions

Melt butter over medium heat. Saute garlic until slightly golden. Add red peppers and tomatoes. Stir until combined. Once hot and starting to bubble, add in 1/4 c. of wine. Allow sauce to simmer and wine to cook down. Stir in tomato paste and oregano. Add another splash or two of wine. Place chicken in sauce. Cover each piece of chicken with provolone cheese. Reduce heat to low and cover skillet. Allow to simmer for about 15-20 minutes. Top with fresh basil....the fresh basil is a MUST!

*Try serving over egg noodles or a bed of quinoa, or with a fresh salad and roasted asparagus!

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Red Velvet Poke Cake Recipe

ingredients

One Red Velvet cake recipe or 1 box Red Velvet cake mix (I love Duncan Hines Signature Red Velvet cake mix)

2 (3.4 ounce) instant Cheesecake-flavored pudding mix (if you can't find Cheesecake flavored, Vanilla also works well)

4 cups milk

1 (8 ounces) frozen whipped topping, thawed

10 Oreo cookies, crushed

instructions

Prepare a 9 x 13-inch cake pan with cooking spray and a light coating of flour.

Make cake according to recipe or package instructions and pour into prepared cake pan. Bake as required.

Remove from oven and cool for a couple of minutes. With a wooden spoon handle or similar-sized object, poke holes throughout cake down to the bottom of the cake. The holes need to be large enough to allow the pudding to seep down into the cake.

In a medium mixing bowl, whisk together pudding mix and milk until smooth and creamy. Pour pudding over cake and spread evenly across the top gently pushing pudding into holes. Place in fridge until pudding sets (about 2 hours).

Remove from fridge and layer with whipped topping and crushed Oreos. Keep cake refrigerated.

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Pork Chops with Mushroom and Thyme

ingredients

4 oz pork chop

2 tbsp olive oil

1 shallot

4 oz shiitake mushrooms

1⁄2 cup white wine

1 tsp dijon mustard

1 sprig thyme

instructions

Heat a skillet over medium heat and add half the olive oil. Season pork chops with salt and pepper and cook until browned on both sides and cooked through. Reserve and keep warm.

Add the rest of the oil and the shallot to the pan. Cook, stirring often, until soft. Add mushrooms and cook until they begin to brown. Pour in wine and cook for about 15 seconds. Stir in mustard and thyme. Cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Recipe originally inspired by KitchMe with 5-star rating and 0 reviews.

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ENCHILADA CASSEROLE

ingredients

8 flour tortillas, I use the smart fiesta from Old El Paso

3 cups warm enchilada sauce

2 cups cooked, shredded chicken

1-2 cups shredded cheese

instructions

Preheat the oven to 350 degrees.

Spoon a small amount of sauce on the bottom of your baking dish.

Layer with two tortillas to cover (cutting or ripping as necessary) ¼ of the chicken, cheese and some sauce.

Continue layering three more times ending with sauce and cheese.

Bake for 30 minutes. Let sit for 10-15 minutes before serving.

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Mint Chocolate Guinness Brownies

ingredients

1 box of your favorite fudge brownie mix (plus ingredients listed on box)

¾ cup Guinness (or stout beer)

½ cup dark chocolate chips

⅓ cup softened butter

2 ½ cups powdered sugar

¾ tablespoon mint extract

2 tablespoons skim milk

Green food coloring (optional)

instructions

Heat Guinness in a small saucepan over medium/high heat for about 12 minutes. You are making a reduction, so the beer should reduce to about ⅓ cup in this amount of time. Take off of heat and set aside.

Mix brownie box ingredients according to package instructions. If the box gives you the option of fudgy vs. cake brownies, go with fudgy.

Add Guinness reduction to batter and stir completely. Add chocolate chips and stir to combine.

Cook brownies according to package instructions.

Remove from oven and allow to cool completely.

Using an electric mixer, beat butter until creamed. Add in the powdered sugar one cup at a time. Add milk and continue to beat until a fluffy icing forms. Add in the mint extract and food coloring (optional).

Once brownies are completely cool, Ice with icing and place in fridge for 30 minutes to allow the icing to set.

Cut and serve. Enjoy!

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Peanut Butter Cup Brownie Muffins

ingredients

¾ cup granulated sugar

¼ cup butter, soft

1 tablespoon water

¾ cup semi-sweet chocolate chips

1 large egg

½ teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon baking soda

½ cup peanut butter chips

½ cup semi-sweet chocolate chips

¾ cup creamy peanut butter

Peanut butter cups, cut into small pieces

instructions

Preheat oven to 350°. Spray or grease 12 muffin cups.

Combine sugar, butter and water in a bowl and microwave until butter is melted.

Stir in the chips until melted.

Add egg and vanilla.

Add flour and baking soda.

Let cool to room temp and then add the ½ cup peanut butter chips and semi-sweet chips.

Divide batter into muffin cups and bake for about 15 minutes.

Place pan on wire rack to cool. Press the centers with a spoon to create room for the peanut butter.

Melt peanut butter in the microwave and spoon a T. into each brownie center while brownies are still hot.

Sprinkle on the peanut butter cups. Cool!

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Peanut Butter Cheesecake Bars!

ingredients

GRAHAM CRACKER CRUST:

1 STICK BUTTER

1/2C. SUGAR

1 1/2C. GRAHAM CRACKER CRUMBS

MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM.

PEANUT BUTTER CHEESECAKE:

8 OUNCES CREAM CHEESE

1 EGG

1/2C. SUGAR

1/4C. PEANUT BUTTER

instructions

ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY.

PEANUT BUTTER GANACHE:

In microwave, combine:

1/2c. heavy cream

8 Tablespoons butter until hot.

Stir in:

6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

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Stuffed Chicken Thighs

ingredients

1.5 lb boneless skinless chicken thighs (about 6 thighs)

1 jar chicken gravy

1/3 C milk

1 tsp seasoned salt

1/2 tsp black pepper

1 package chicken flavored stuffing (prepare as per box)

instructions

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No Bake Lemon Oreo

ingredients

instructions

First step to prepare this recipe is to place 20 cookies in a gallon sized sandwich bag. And next roll with a rolling pin to coarsely crush the cookies. Then again place cookies & butter in a large bowl. Second step : Now at this step you need to mix till the butter has been worked through. Next place mixture loosely in the bottom of a 9 x 9-inch pan.

Step 3 : Next make sure to mhisk together pudding mix & milk till smooth then for sure set a side for 2 mins. Then add in ONE cup of whipped topping. And carefully spread over cookies in pan. Crush remaining cookies and sprinkle 1/2 over pudding. And for the rest reserve it for the topping.

Step 4 : Finally step , Now mix lemon pie filling gently with one cup of whipped topping. And then spread over pudding. Spread remaining whipped topping over the lemon mixture. Sprinkle with remaining cookies.Finally cover with plastic wrap & refrigerate at least for 8 h before serving. Enjoyee!!

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Easy Chicken Parmesan

ingredients

4 chicken breasts, pounded flat if you like

Bread crumbs – You can buy them, or make them by toasting bread in the oven. Run the toasted bread through a food processor along with seasonings of your choice.

1 can or jar of tomato-based pasta sauce

Shredded mozzarella cheese

Grated parmesan cheese

1 egg, scrambled with a couple of tablespoons of milk

A few tablespoons of vegetable oil

instructions

Preheat oven to 375 degrees

Heat oil in a skillet

Dip chicken breasts in egg and milk mixture, then roll in bread crumbs

Fry breaded chicken in oil until golden on both sides (chicken won’t be cooked all the way through, but don’t worry)

Place chicken breasts in casserole dish and pour tomato sauce over the top of them.

Top with mozzarella and parmesan cheeses

Bake until chicken is cooked through and cheeses are brown and bubbly (usually around 40 minutes or so).

Use a spoon to remove any excess fat that may have collected

Serve over spaghetti or linguine

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Decadent Brownie Pie

ingredients

For the Brownies:

2/3 cup butter, softened

1 1/4 cups sugar

1/2 cup light corn syrup

2 eggs

1 1/4 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

3 tablespoons milk

2 cups walnuts, chopped

For the Ganache:

1 cup whipping cream

8 squares ( 1 ounce each) semisweet chocolate, chopped

instructions

For the Brownies:

In a mixing bowl, cream butter and sugar.

Add corn syrup; mix well.

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

Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.

Fold in walnuts.

Spread into a greased 10-in. spring-form pan.

Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side of pan comes out clean.

Cool on a wire rack.

For the Ganache:

In a saucepan, bring cream to a boil.

Remove from heat; stir in chocolate until melted.

Cool completely.

Remove sides of spring-form pan.

Place a wire rack over waxed paper; set brownie on rack.

Pour ganache over the brownie; spread over top and let drip down the sides.

Let stand until set.

Cut into wedges; garnish with desired toppings.

Store in the refrigerator.

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Fat Man’s Delight

ingredients

for the crust

1 cup all purpose flour

1 cup chopped pecans

1/2 cup melted butter

cheesecake layer

8 ounces cream cheese

8 ounces cool whip

1 cup powdered sugar

pudding layer

1 box instant chocolate pudding (4 serving size)

1 box instant vanilla pudding (4 serving size)

3 cups milk

additional 8 ounce cool whip for topping

instructions

Combine crust ingredients and press into a 9x13 baking pan. Don't worry if there are holes in the crust.

Bake in a 350 degree oven for 18-20 minutes. Lett cool completely.

Cheesecake layer-Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over crust.

Pudding layer-combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.

Top with additional cool whip.

Refrigerate until ready to serve.

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Artichoke and Tomato Chicken

ingredients

1/4 cup olive oil

4 fresh tomatoes, diced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

6 artichoke hearts, drained and chopped

2 red bell peppers, chopped

1 (8 ounce) package mozzarella cheese, cubed

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 cups marinara sauce

instructions

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

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Bacon, Egg and Cheese Brunch Ring

ingredients

4slices bacon, cut in half crosswise

1/3cup plus 1 tablespoon milk

4eggs, slightly beaten

Salt and pepper, if desired

1/4cup chopped red bell pepper

1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1cup shredded Mexican cheese blend (4 oz)

Chopped fresh cilantro, if desired

1cup Old El Paso™ Thick 'n Chunky salsa, if desired

instructions

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa

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SKINNY SPINACH LASAGNA

ingredients

2 tablespoons butter

1 tablespoon minced garlic

2 teaspoons minced fresh thyme

6 ounces fresh spinach

2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)

1 egg

½ teaspoon salt

¼ teaspoon nutmeg

a squeeze of lemon juice (optional, to taste)

12 no-boil lasagna noodles

1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)

2 cups shredded mozzarella cheese

Directions:

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

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Spicy Lasagna with Sausage Meatballs

Spicy Lasagna with Sausage Meatballs

makes a boat load

oven to 350

olive oil

1 lb spicy Italian sausage (I used turkey)

Heat a large pan on medium heat and drizzle in a little oil oil. Take the sausage meat out of its casing by squeezing small balls of the meat out with your hands. Let them drop into the pan. Cook the sausage until golden brown and cooked through, shaking the pan to make sure the meat gets browned on all sides. Set aside.

2 cups ricotta cheese

1 egg

1 large handful parsley, finely chopped

1 tsp salt

fresh cracked pepper to taste

Mix the ricotta, egg and parsley together in a bowl until the egg is thoroughly incorporated. Season with salt and pepper. Set aside

1 large jar of your favorite pasta sauce (at least 24 oz)

1 tsp red chili flakes

1 tsp fennel seeds

1 lb fresh mozzerella cheese, grated

1 8 oz package of fresh pasta sheets (you need 5)

Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.

Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.

Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.

Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.

Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.

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Vegetable Brunch Pie

ingredients

nonstick cooking spray

2¼ cups chopped cauliflower

florets

1 tablespoon vegetable oil

1 medium onion, chopped

1 (8-ounce) package

mushrooms, sliced

4½ cups (about 6 ounces) of

beet, mustard, or collard

greens, finely chopped

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon brown sugar

½ teaspoon salt

1⁄8 teaspoon ground cayenne

pepper

¾ cup shredded lowfat Cheddar

cheese

1 cup lowfat milk

¾ cup egg substitute

¾ cup baking mix

Directions:

Place an oven rack in the middle of the oven. Preheat oven to 375˚F.

2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.

3. In a microwave safe bowl, microwave cauliflower on high for

3 minutes, or steam it on the stovetop.

4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.

5. Sauté onion and mushrooms until tender, about 5 minutes.

6. Add greens, garlic powder, onion powder, brown sugar, salt, and

cayenne pepper. Sauté for another 3 minutes until greens

are wilted.

7. Stir the cooked cauliflower into the greens mixture and place in the

pie dish. Sprinkle with cheese.

8. In a medium bowl, combine milk, egg substitute, and baking mix.

Whisk until well blended and pour over vegetable mixture.

9. Bake 30 to 35 minutes or until golden brown. Serve while hot.

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Happy Fat Tuesday--Mardi Gras King's Cake

Basic King Cake dough

½ cup milk

1 cup (2 sticks) butter

¼ cup warm water

1 envelope dry yeast

½ cup sugar

2 egg yolks

2 whole eggs

4 cups, approximately, unbleached flour

Heat milk and stir in butter and sugar. Pour into a large bowl. Mixture should be lukewarm. Beat in the egg yolks and whole eggs.

Mix yeast with warm water. Stir 1 teaspoon sugar and 1 teaspoon flour into the yeast. Set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life. Add it to the milk mixture.

Beat in approximately 2 cups flour until the dough is fairly smooth. Then, gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, put the dough in it and turn it once or twice to grease it lightly all over. Cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 ½ to 2 hours.Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day.

(This recipe makes enough dough for two cakes. Extra dough may be frozen, or make two cakes and freeze one, but do not ice the cake before freezing. Thaw the cooked cake and reheat for 10 minutes in a 375 degree oven. Cool, then ice.)

Filling

(for one cake)

16-ounce can cherry, apple or apricot pie filling

8 ounces cream cheese

¼ cup sugar

2 tablespoons flour

2 egg yolks

1 teaspoon vanilla

1 plastic baby

Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.

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Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.

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Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.

Icing

(enough for one cake)

½ teaspoon almond flavoring

Confectioner’s sugar

Granulated sugar tinted green, yellow and purple or mardi gras sprinkles

Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.

Glenna's notes: I will say that I'm not sure what happened but I ended up having to use 6 cups of flour instead of 4 to get to a dough that was minimally stiff enough to work with. It was a soft buttery pastry-type dough rather than a bread-type dough.

When I baked it, I didn't divide it into two but probably will next time. I made one huge cake, baking it an extra 20 minutes, and it came out lovely but I like the idea of making two at once and giving one to friends

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