Strawberry Cake

Cake:
18 -ounce white cake mix (use ingredients listed here NOT what is listed on the box)
3 -ounce strawberry jello ** a little less for a 15 oz cake mix**
1 cup fresh strawberries mashed or finely chopped (frozen can be used)
1 cup vegetable oil I always use canola
1/2 cup whole milk
4 large eggs at room temperature   **3 eggs for 15 oz cake mix**

Strawberry Cream Cheese Frosting:
8 -ounce cream cheese at room temperature
1/2 cup butter room temperature
5 to 6 cups confectioners' sugar more if needed
2 tablespoons heavy whipping cream more if needed
1/4 cup fresh or frozen strawberries mashed or chopped fine, drained

For the Cake:
Preheat oven to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix, jello, strawberries, oil, milk, and eggs in the bowl of your electric mixer. Mix and stopping to scrape the sides of the bowl a couple of times. Divide the batter evenly among pans. Wait until the cake is completely cool before frosting.

For Cream Cheese Frosting:
Beat the cream cheese and butter until smooth. Sift sugar and add one cup at a time to the cream cheese mixture. Add heavy whipping cream and strawberries and incorporate completely.

Cooking times for pan sizes:
two 9-inches round or 9×9 inch square 28 to 31 minutes
two 8-inch round or 8×8-inch square 30 to 33 minutes
three 8-inch round 28 to 30 minutes
9×13-inch bake pan, cook 28-30 minutes or until a toothpick inserted in center comes out clean.

Blue Cheese Dressing

1 small container blue cheese (5 Oz's)
3/4 cup mayo
1/4 cup Miracle Whip
1/4 cup sour cream
1/4 tsp garlic powder

* Add 3 TBSP Cream

* 1 tsp Morton's

* Fresh ground pepper

Ranch/blue cheese dressing

Add 1 TBSP Ranch dressing mix

Old-Fashioned Apple Dumplings

For the dough:

2 cups (10 oz./315 g) all-purpose flour
1 tsp. granulated sugar
1/2 tsp. salt
1/2 cup (4 oz./125 g) plus 2 Tbs. cold unsalted butter, cut into cubes
1/2 cup (4 fl. oz./125 ml) ice water, plus more as needed
For the almond streusel:

5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
1/3 cup (2 oz./60 g) all-purpose flour
1/3 cup (1 oz./30 g) rolled oats
1/3 cup (1 1/2 oz./45 g) chopped toasted almonds
1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
Pinch of salt
6 sweet-tart baking apples
1 egg beaten with 1 tsp. water
2 cups (14 oz./440 g) firmly packed light brown sugar
Pinch of salt
Crème fraîche for serving (optional)


1. To make the dough, in a food processor, combine the flour, sugar and salt. Pulse 2 or 3 times to mix the ingredients evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of peas. Add the ice water and pulse 10 to 12 times. Stop the machine and squeeze a dough piece. If it crumbles, add more water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched. When ready, it should come together in a rough mass in the bowl but not form a ball. Do not overmix. Shape into a compact disk. Wrap well in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.


2. While the dough is chilling, make the streusel topping:  In a bowl, stir together the melted butter and vanilla. In another bowl, using a fork, stir together the flour, oats, almonds, brown sugar and salt. Add the butter mixture and stir until evenly blended and crumbly. Set aside.


3. Preheat an oven to 400°F (200°C).


4. On a lightly floured surface, roll out the dough into a rectangle that is slightly larger than 14 by 21 inches (35 by 53 cm) and trim the edges evenly. Cut into six 7-inch (18-cm) squares. (Alternatively, divide the dough into 6 equal pieces and roll each into a 7-inch/18-cm square.)


5. Using an apple corer, core the apples and then peel. Place an apple on each square of dough. Stuff the hollow center with 2 heaping Tbs. of the streusel. Brush the edges of each square with the egg mixture. Bring 2 opposite corners of the dough up over the apple and press together. Fold in the sides of the other 2 corners, bring the corners up over the apple and press together. Repeat with the remaining apples, dough squares and streusel. Place the dumplings in a 9-by-13-inch (23-by-33-cm) baking dish so they are not touching; refrigerate while you make the sauce.


6. In a saucepan, combine the brown sugar, salt, and 1 1/4 cups (10 fl. oz./310 ml) water. Place over medium-high heat and bring to a boil, stirring well. Pour the sauce over the dumplings.


7. Bake, spooning the sauce over the dumplings twice during baking, until the crust is golden brown and the apples are tender, 35 to 40 minutes. Let the apples cool slightly, then serve warm with the sauce and a dollop of crème fraîche. Makes 6 dumplings.


Recipe adapted from Williams Sonoma Luscious Fruit Desserts

Yum Yum (Shrimp) Sauce

1 teaspoon tomato paste (or Ketchup, paste is better though)
1 tablespoon melted butter
1 1/2 teaspoon garlic powder
1 1/4 teaspoon paprika
1 1/4 cups mayonnaise
1 teaspoon white sugar
3/4 teaspoon Cayenne Pepper or more
1/4 cup water

Whisk tomato paste, melted butter, garlic powder, paprika, mayonnaise, sugar, cayenne pepper, and water together until smooth. Cover and refrigerate overnight.

Steak and Ale Kensington Club Marinade and Steak and Ale Sauteed Mushrooms

From: https://copykat.com/

Ingredients
3 1/2 cups pineapple juice
1 cup soy sauce light soy sauce is ok
1 cup red wine
1/2 cup red wine vinegar
3/4 cup sugar
2 tablespoons minced garlic
Instructions
Combine all ingredients in a large bowl. Add up to five pounds of meat to the marinade. Ideally allow meat to marinade for 4 hours at a minimum. Up to 24 hours is best.


STEAK AND ALE SAUTEED MUSHROOMS

INGREDIENTS
1 lb mushroom
4 tablespoons butter
4 tablespoons margarine
⁄ cup chopped onion
2 teaspoons beef base
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup red Burgundy wine

Wash mushrooms in hot water.
Melt butter and margarine; add beef base, onion, garlic powder and black pepper.
Simmer mushrooms in mixture until soft.
Add wine.

Cajun Boiled Peanuts

24oz dry roasted unsalted peanuts
1/4cup kosher salt   **Adjust if to taste*
2 TB Cajun seasoning
3 to 4 TB pepper flakes
1 bag of Zatarians Crab boil

EXTRAS:
½ cup chopped jalapeno peppers
1 tablespoon garlic powder

Place all ingredients in crockpot, place enough water in pots with ingredients to cover the peanuts. Cook 12 to 24 hours in crockpot until the peanuts are at desired texture, be sure to add water when necessary to keep peanuts covered with water. Be sure the mix the peanuts in the crockpot occasionally.

Additional notes:
Additional seasonings for boiled peanuts:
McCormick Grill Mates Mojito Lime
Buffalo sauce and McCormick Garlic ranch seasoning
Sweet baby Ray's garlic parmesan
Weber® Just Add Juice® Sesame Ginger Marinade Mix

Version #2
From: https://pressureluckcooking.com/instant-pot-southern-boiled-peanuts/

2 pounds of green peanuts 

A “scant” 1/2 cup of salt (just under 1/2 cup)

1 tbsp of Zatarain’s Liquid Crab Boil

1 tbsp of crushed red pepper flakes (add more if you want it spicier or none if you don’t want it spicy)

1 tbsp of Cajun seasoning

Add the peanuts to the Instant Pot, and cover with all other ingredients plus enough water to cover the peanuts.  When they start to rise (since they float), you have enough.

Use a steamer to put on top of the peanuts and gently press down to keep them in place (this step isn’t necessary but we did it)

Hit “Manual” or “Pressure Cook” High Pressure for 45 minutes and allow a natural release OR for 60 minutes and do a quick release.  Either method is fine.  IF you are using raw peanuts instead of green peanuts, make sure you soak them overnight and then cook for 80 minutes and allow a natural release

When done, transport to a large container with a bunch of the liquid it cooked in and refrigerate for a few hours as these taste best cold

Baked Chicken Chimichanga with Texas Red Sauce

Chicken Chimichanga
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
4 cups cooked, shredded chicken
3/4 cup prepared salsa
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1 can (15 oz) refried beans
1 package Knorr® Fiesta Sides™ - Spanish Rice
8 oz (2 cups) shredded cheese (I used a mix of cheddar and Monterey Jack)
6 burrito sized tortillas
Toppings – sour cream, guacamole, lettuce, tomatoes, etc.

Stir in the shredded chicken. Add the salsa, cumin, smoked paprika and salt. Cook a few minutes until heated through, then turn the heat down to low to keep warm.
Meanwhile, in a small pot, mix the refried beans with a splash of water to thin them out a bit. Place over medium heat and heat through, stirring as needed.
Microwave rice and set aside.
Wrap the tortillas in a paper towel and microwave on high for 30 seconds, or until they are pliable.
Working with 1 tortilla at a time, spread 1/6 of the heated beans down the center of the tortilla. Add a little rice.  Top with 1/6 of the chicken mixture, then 1/6 of the shredded cheese. Fold the edges of the tortilla over the ends of the filling, then roll the tortilla up like a burrito.
Place seam-side down on a lined baking sheet. And spray each with Pam cooking spray.
Place in oven to bake for 20 minutes (or until golden brown and crispy) at 425 degrees. Serve, if desired, with your favorite toppings such as; shredded cheese, sour cream, chopped tomato, chopped cilantro, chopped green onion, chopped lettuce, and lime wedges.

Texas Red Sauce

o 2 tablespoons butter
o 2 tablespoons flour
o 5 teaspoons red chili powder
o 1 1/2 teaspoons cumin
o 2 teaspoons garlic powder
o 6 ounces tomato paste
o 2 1/4 cups water
o salt and pepper

Directions
1. Melt butter/margarine in a sauce pan.
2. Make a roux by browning flour in melted butter/margarine.
3. Add spices and tomato paste; stir until well blended into roux.
4. Add water gradually, stirring constantly.
5. Heat until boiling.
6. Continue simmering and stirring until desired thickness is achieved.
7. Taste every so often and adjust spices as needed.
8. Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
9. Place pan in oven and cook until enchiladas are done.