Strawberry Pound Cake!

















Ingredients

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
STRAWBERRY SAUCE:
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butter

Directions

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake.



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Apple Enchiladas
























Ingredients
1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Directions
Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.



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Baked Chicken

























Ingredients :
2/3 c mayonnaise
1/4 c freshly grated Parmesan cheese
1/2 c seasoned bread crumbs, finely crushed
1-1/2 tsp. seasoning salt
1/4 tsp. freshly ground black pepper
1 tsp. granulated garlic or garlic powder
1/2 tsp. mustard
1/2 tsp. soy sauce
4 skinless, boneless chicken breasts

Directions :
Preheat oven to 375. Spray a baking dish large enough to hold the chicken in a single layer.
In a medium sized bowl, mix all ingredients except chicken until blended. Coat top and sides of the chicken with the mayonnaise mixture and place in prepared baking dish.
Bake for 30-35 minutes or until deep golden brown and juices run clear when chicken is pierced.



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Cracker Barrel chicken n' dumplins




























2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

How to make itt:
A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.
Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!


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Loaded Baked Potato & Chicken Casserole





















2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

How to make it :

Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9x13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked


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Glazed Lemon Pound Cake


























Cake
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup butter flavored shortening
2 cups white sugar
3 eggs
1/2 cup sour cream
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons lemon extract
1 cup milk
Icing
1/4 cup lemon juice
1 1/2 cups confectioners sugar


How to make this recipe :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
Sift together the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth. *Note cake show in picture was not done in tube pan, but done in loaf pans instead.


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Krispy Kreme Donuts






















Ingredients :
2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs (beaten)
1/4 teaspoon nutmeg
7 cups sifted flour
Glaze
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water

Directions :
Mix together ingredients for glaze. Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool. Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour. Add rest of flour (dough will be sticky).
Knead for 5 minutes then allow to rise for 1-1 1/2 hours. Roll out dough, cut into shapes. Do not re-roll dough, then allow to rise for 30-45 minutes. Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts. Let them cool on a paper towel - helps get the glaze to stick. Dip in warm glaze.



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