Tag Archives: strawberry

CELEBRATION CAKES

06 Monday Feb 2017

Posted by in cakes and cupcakes, Recipes

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STRAWBERRY CAKES

strawberry cakes

12 ounces frozen sliced strawberries in syrup, thawed

1 cup butter, softened

1 1/2 cups sugar

4 eggs

2 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons vanilla extract

paper baking cups

Heat oven to 350F.

Process strawberries and syrup in a blender until smooth and pureed.

Beat butter and sugar at medium speed with an electric mixer in a large bowl until creamy. Add 1 1/2 cups strawberry puree, beat 1 minute. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, baking soda and salt, add to butter mixture, beating until blended. Stir in vanilla extract.

Place paper baking cups in muffin pans, spoon batter into cups, filling two-thirds full.

Bake for 12 to 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans to wire racks and cool completely.

CREAM CHEESE FROSTING

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 (16-ounce) packages powdered sugar

1/4 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes, or until creamy.

Enjoy!

Recipe adapted from Big Book Of Cupcakes, 2011

www.southernliving.com/food

CHOCOLATE SHEET CAKE

chocolate sheet cake

CAKE

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1 cup unsalted butter

5 tablespoons unsweetened cocoa powder

1/2 cup buttermilk

2 eggs, lightly beaten

1 teaspoon vanilla extract

ICING

5 tablespoons whole milk

5 tablespoons unsweetened cocoa powder

1/2 cup unsalted butter

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

Heat oven to 350F. Coat a 15-inch-by-10-inch baking pan with cooking spray.

Whisk together flour, sugar, baking soda and salt in a large bowl.

In a saucepan, combine water, butter and cocoa powder. Bring to a boil over medium heat, whisking. Let cool slightly. Pour over flour mixture and stir well. Add buttermilk, eggs and vanilla, stirring well.

Pour batter into prepared pan. Bake for 20 to 25 minutes, until a wooden pick inserted near the center comes out clean.

To prepare icing, combine milk and cocoa powder in a saucepan. Cook over medium-high heat, whisking, until thick. Remove from heat. Add butter and stir until melted. Whisk in powdered sugar and vanilla.

Let cake cool 5 minutes, then spread warm icing over top.

Enjoy!

SIX EGG POUND CAKE

6 egg pound cake

1 1/2 cups butter

6 eggs

3 cups flour

2 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

3/4 cup milk

Grease and flour a Bundt pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into prepared pan. (note: there was enough batter for two cakes)

Place cake into cold oven. Set temperature to 350F and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Top with confectioners sugar or glaze.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

 

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BERRYLICIOUS

02 Friday Oct 2015

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Sipping this refreshing, well balanced cocktail out on the back deck was delayed, after my Son asked me to walk down to the park with him. Once we had reached as high as we could on the swings, and climbed the castle, we meandered home in the growing dusk, and rested out on the back deck.

BERRYLICIOUS

berrylicious

2 ounces vodka

1/2 ounce Licor 43

1/2 ounce grenadine

1/2 ounce fresh lime juice

3 strawberries

ice

Add all ingredients to a blender. Blend then pour into a martini glass.

Enjoy!

Recipe adapted from Do South Magazine

dosouthmagazine.com/

 

STRAWBERRY ROSE SPRITZER and STRAWBERRY MINT SPARKLING LIMEADE

21 Friday Aug 2015

Posted by in Cocktails, Recipes

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These yummy, refreshing, wine based strawberry cocktails smell and taste like summer!

STRAWBERRY ROSE SPRITZER

strawberry rose spritzer

Combine 1 pint of hulled, sliced strawberries and one 750-ml bottle rose wine in a large pitcher. Cover and chill for 3 hours to infuse wine. Strain wine into another pitcher, discarding strawberries. Stir in 2 cups soda water, 1/3 cup Aperol and 2 tablespoons fresh lemon juice. Divide among ice-filled glasses.

Enjoy!

STRAWBERRY MINT SPARLKING LIMEADE

strawberry mint limeade

3 cups sliced strawberries

1/2 cup mint leaves

1/2 cup fresh lime juice

1/4 cup agave nectar

1 (750-mililiter) bottle sparkling rose wine, chilled

Place strawberries, mint, lime juice and agave nectar into a blender, process until smooth. Divide among glasses and top with sparkling wine.

Enjoy!

Recipe adapted from Cooking Light, May 2012

www.cookinglight.com/

SALAD WITH AVOCADO DRESSING, PICKLED STRAWBERRIES, FETA CHEESE AND CANDIED PECANS and STRAWBERRY LENTIL SALAD

13 Monday Jul 2015

Posted by in Recipes, Salad

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I love the combination of the sweet strawberries with the salty, flavorful feta and fresh, crunchy greens in these two salads.

SALAD WITH AVOCADO DRESSING, PICKLED STRAWBERRIES, FETA CHEESE AND CANDIED PECANS

Tuscan Salad

CANDIED PECANS

1 cup pecan pieces

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup almond milk

1 teaspoon vanilla extract

shake of cayenne pepper

Heat oven to 350F. Spread nuts in a single layer on a baking sheet. Roast for 8 to 10 minutes or until done. Stir together sugar, cinnamon, salt and almond milk in a medium saucepan. Cook over medium-high heat for 8 minutes or until the mixture reaches the soft ball stage, 236 degrees. Remove from heat and stir in vanilla. Add pecans to sugar syrup and stir to coat well. Spoon nuts onto waxed paper and immediately separate nuts with a fork and let cool.

PICKLED STRAWBERRIES

1 cup strawberries

1/2 cup balsamic vinegar

1/2 cup sugar

1/2 cup water

Rinse strawberries and trim off leaves. Cut in half. In a small saucepan, combine the vinegar, sugar and water. Mix well so everything is dissolved and pour over the strawberries. Marinate for an hour.

AVOCADO DRESSING

1 avocado

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon agave nectar

shake of cayenne pepper

Combine all ingredients in a food processor and process until smooth.

Place salad greens on a plate, top with strawberries, candied pecans, pickled strawberries and feta cheese. Drizzle with dressing.

Enjoy!

Recipe adapted from The Hive

www.thehivebentonville.com/menu/

STRAWBERRY LENTIL SALAD

strawberry lentil salad

4 teaspoons white balsamic vinegar

4 teaspoons olive oil

juice from half an orange

1 teaspoon Dijon mustard

salt

freshly ground black pepper

2 cups baby lettuce

4 strawberries, sliced

3/4 cup cooked lentils

2 tablespoons crumbled feta

To make dressing, whisk together vinegar, oil, orange juice and mustard in a small bowl, season generously with salt and pepper.

In a medium bowl, toss lettuce with 2 teaspoons of the dressing, divide between two plates. Add lentils to the remaining dressing and toss well, top arugula with lentils and strawberries. Sprinkle with feta and serve.

Enjoy!

Recipe adapted from Shape Magazine, May 2015

www.shape.com/

 

Strawberry Shortcakes with Balsamic and Black Pepper Syrup

28 Monday Apr 2014

Posted by in Dessert, Recipes, Spring, Summer

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Our school offers Family Connection Nights during the year, which are a fabulous and fun idea, but for one reason or another, our family hasn’t ever been able to attend. We were all super excited about the strawberry shortcake making evening, but because of after school activities the timing didn’t work for us.

I placated the kids by offering to make strawberry shortcakes at home, and found this yummy recipe – amazing, melt-in-your-mouth biscuits and the wonderful adult twist of adding balsamic and black pepper to the strawberries, although I left them plain for the kids. Also, the strawberries were delicious on Greek yogurt the next morning, with a drizzle of honey and a sprinkle of pecans.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

BISCUITS
2 cups flour
5 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut into 1/2 inch cubes
1 cup chilled cream
1 large egg, beaten to blend (for glaze)
FILLING
2 pounds fresh strawberries, hulled, and quartered
6 tablespoons sugar, divided
3 tablespoons balsamic vinegar
1 large pinch of freshly ground black pepper
1 cup chilled whipping cream
1 teaspoon vanilla extract
BISCUITS
Position rack in the center of the oven and preheat to 425F. Line baking sheet with parchment paper. Place flour, 4 tablespoons of sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter, cut in using on/off turns until the butter resembles large peas, about five 1-second intervals. Add cream, using on/off turns, process until moist clumps form. Transfer dough to a lightly floured work surface. Gather dough into a ball, flatten into an 8 by 4 inch rectangle, about 1 1/4 inches thick. Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits.
Transfer biscuits to prepared baking sheet and chill for 20 minutes.
Brush the top of the biscuits with egg glaze, sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted comes out clean, about 12 to 15 minutes. Transfer to a rack and cool.
FILLING
Mix strawberries, 5 tablespoons sugar, vinegar and black pepper in a medium bowl. Let macerate 30 minutes, stirring occasionally.
Using electric mixer, beat cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until peaks form.
Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of the juices from the strawberries around the shortcakes.
Enjoy!
Recipe adapted from Bon Appetit, June 2010

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

18 Wednesday Sep 2013

Posted by in Salad

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There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I’m at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013

STRAWBERRY CORNMEAL CUPCAKES

20 Tuesday Aug 2013

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The summer vacation went by very quickly, and although I wasn’t quite ready for it to be over, I was looking forward to finding our Fall routine, and getting back to the school week rhythm.
I took the requisite “First Morning of School” photographs out the front of the house by the holly tree, as bunches of Sorority girls walked by smiling at the silly faces my kids were making. My husband and I leisurely walked the kids to school, had coffee with a group of other parents, then took a long walk around the beautiful downtown.
Even though my “TO DO” list was long and loomed large after many months of neglect, once I had cleaned up the kitchen from breakfast, and organized a lunch date with a friend, I wanted to make sure there was a freshly baked snack for the kids when they came home from school.
It’s a good thing I was wanting more time at home with the kids, two of them developed fevers and chills over the course of the evening, so it looks like school will be postponed for a few more days.

STRAWBERRY CORNMEAL CUPCAKES

2/3 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs
1 tablespoon finely grated lemon zest
1/2 cup olive oil
3 tablespoons cream
1/2 to 1 cup chopped strawberries
confectioners sugar for dusting

Heat oven to 350F.
Line muffin pan with paper liners.
In a bowl, whisk flour, cornmeal, baking powder and salt. Using an electric mixer, beat sugar, eggs and zest on medium speed for 5 minutes. Beat in olive oil and milk. Add flour mixture, beat just until blended. Gently stir in strawberries. Divide among muffin cups.
Bake until toothpick comes out clean, 20 to 25 minues. Dust with confectioners sugar.
Enjoy!

Recipe adapted from Rachael Ray Magazine, May 2013
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search‎

THE STRAWBERRY MUDDLE

06 Thursday Jun 2013

Posted by in Cocktails

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I served this fun cocktail before a friend and I attended a recent show at the Walton Arts Center. Our regular mama schedules left little time to catch up before the performance, so it was a quick drink, bite to eat (I thought this yummy and fresh cocktail paired well with a triple cream brie with strawberries and crostini sprinkled with sea salt and herbs de provence) and an excited flurry of words on the back deck before rushing off to the show.
“Listen to your Mother” was absolutely incredible, we laughed, we cried and I felt my role as a mother was re-affirmed and re-energized. Every women (and Man) up there had a wonderful, touching, thought provoking story, that made me feel so very thankful to be a mother.
I told my kids about the show earlier and my oldest son said “no Mum, what is it really called”. They were as intrigued as I was, and I’m not sure I could find the words to fully explain its awesomeness to them even after seeing the show.

THE STRAWBERRY MUDDLE

1 1/2 cups chopped hulled strawberries
3 tablespoons of agave nectar
juice of 1 lemon
6 ounces of gin
6 thin lemon slices
ice
1 chilled bottle of prosecco

Divide strawberries among 6 glasses, add 1/2 tablespoon of agave nectar, a splash of lemon juice, and 1 ounce of gin to each glass. Mash with a muddler.
Add a lemon slice to each glass, several ice cubes and top with prosecco.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

CREAMY DILL CUCUMBER SALAD and CHEESE POTATOES and PORK SHOULDER WITH ITALIAN DRESSING and STRAWBERRY LIMEADE MUFFINS

15 Monday Apr 2013

Posted by in Salad

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Often after a weekend of cooking and entertaining, there are ingredients left over from the recipes I prepared. I recently spent almost a week finding creative ways to use up the excess found in the refrigerator and pantry – always a fun challenge, and as interesting as coming up with a menu for a dinner party, lunch with friends or after school gathering.

CREAMY DILL CUCUMBER SALAD

2 cucumbers
1 cup thinly sliced sweet onion
1 teaspoon salt, plus more to taste
1 1/3 cups dill pickles, quartered and sliced into 1/2 inch pieces
1/2 cup coarsely chopped fresh dill
2 tablespoons pickling brine
1/3 cup sour cream
black pepper

Using a vegetable peeler, peel cucumbers lengthwise so they look striped. Quarter cucumbers lengthwise and slice into 1/2 inch pieces.
Mix cucumbers with onions and salt. Transfer to a colander set over a bowl, to drain. Set aside for 30 minutes. Pat dry.
In a bowl, combine cucumbers and onions with pickles and dill. Mix in brine and sour cream. Season with salt and pepper.
Enjoy!

Recipe adapted from The Wall Street Journal, July 2012
online.wsj.com/public/page/magazine-food.html

CHEESE POTATOES

2 1/2 to 3 pounds of potatoes
1/2 cup butter
1 cup flour
1 cup parmesan cheese
salt and freshly ground black pepper to taste

Peel and cut potatoes into 1 inch chunks. Place in a large bowl and cover with water, refrigerate until cold.
Melt butter in a 9 by 13 baking dish. Place flour, cheese, salt and pepper in a plastic bag and shake to mix.
Once potatoes are coated in cheese mixture, place them in the buttered dish. Cook 45 minutes to 1 hour in a 375F oven, or until potatoes are tender, stirring once during cooking.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2003
www.arkansasonline.com/news/features/food/

PORK SHOULDER WITH ITALIAN DRESSING

4 to 5 pound pork shoulder
16 ounce bottle of Italian dressing

Put pork and Italian dressing in the crock-pot. Cook on high for 8 hours.
Enjoy!

Recipe adapted from Jewels in the Kitchen, December 2008
http://jewelsinthekitchen.blogspot.com/2008/12/pork-roast-with-italian-dressing.html

STRAWBERRY LIMEADE MUFFINS

 
2 1/2 cups self-rising flour
1 1/4 cups sugar, divided
1 cup greek yogurt
1/2 cup butter, melted
1 tablespoon lime zest
1/4 cup fresh lime juice
2 large eggs, lightly beaten
1 1/2 to 2 cups diced fresh strawberries

Heat oven to 400F.
Combine flour and 1 cup sugar in a large bowl, make a well in center of mixture.
Stir together yogurt, butter, lime zest, juice and eggs. Gently fold strawberries into batter. Spoon batter into lightly greased 12 cup muffin pans, filling 3/4 full. Sprinkle with remaining 1/4 cup sugar.
Bake for 16 to 18 minutes, or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute, remove from pans to wire rack and cool 10 minutes.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com › Food › Recipes