Lemon Bar Magic Cake

Ingredients for Cake

1 box French Vanilla Cake Mix

2 cups sugar

1 cup flour

4 eggs

Zest of 2 lemons

3/4 cup of lemon juice ( about 4 lemons)

Instructions

1) Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 pan.

2) Prepare the cake mix according to the box's directions, and pour into the greased pan.

3) In a separate bowl, mix sugar, flour, eggs, zest, and lemon juice, and pour it over the uncooked cake mix.

4) Bake for 40-45 minutes at 350 degrees.

Ingredients for Frosting

One 1 oz. package of sugar free instant lemon pudding

1 cup of cold milk

8 oz of Cool Whip.

Instructions

1) Mix pudding and milk together for 2 minutes

2) Fold Cool Whip into the pudding mixture.

3) Frost on cooled cake.

Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls

1 pound chicken breasts

2 cups chicken stock

1 (14.5 oz) can fire-roasted diced tomatoes

1 (4.5 oz) can chopped green chiles, drained

1 can chipotle chile in adobo sauce, plus 1 T. sauce

2 cloves garlic, minced

1 1/2 tsp chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. cayenne pepper

salt and pepper to taste

1 cup white rice

1 can black beans, drained

1 can corn, drained

1 cup shredded cheddar cheese

1 Roma tomato, diced for garnish

2 T. chopped cilantro leaves for garnish

**Put chicken, 1 cup stock, fire-roasted tomatoes, chilies, chipotle chiles and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper in a crockpot.  Season with salt and pepper.  Cover the crockpot and cook on low heat for 3-4 hours, or on high for 1-2 hours.  Shred the meat, and return to crockpot,  Stir in the rice, beans, corn and remaining cup stock.  Cook on High heat for 1-2 hours, or until the rice is tender.  Top with cheese, cover and cook till cheese is melted.  10-15 mins.  Transfer the chicken and bean mixture to bowl, and serve immediately, garnished with the fresh tomato and cilantro, if desired, and other toppings of your choice.

***Next time I make this I will cook the rice separate and put the chicken and sauce over the rice in the bowl.  The rice didn't cook well in the crockpot.  

Ann White

Mashed Cauliflower

Mashed Cauliflower

2 heads of cauliflower cut up into pieces.  Boil till soft.  Drain as much water from the cauliflower as you can.  I used a strainer and a towel.  Put back in your pan and mash.  Add whatever you want with it like you would mashed potatoes.  Some ideas could be: butter, sour cream, cream, chives, garlic, salt and pepper.  I also put the mashed cauliflower into a 9x9 pan and added cheddar cheese and crumbled bacon on top.  I put it in a 350 degree oven till warm and melted.  You don't have to do this.  

Ann White

Strawberry Bread Recipe:

1/2 cup unsalted butter, room temperature

3/4 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup sour cream or plain yogurt

1/2 cup toasted walnuts, almonds, hazelnuts, or pecans, coarsely chopped

1 1/2 cups (360 ml) fresh strawberries, diced

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 

Place the nuts on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the diced strawberries and chopped nuts. 

Scrape the batter into the prepared pan and bake for about 60-70 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.