Cake, Cake, Cake

So I make this cake and boy is it fantastic on warm summer days. The cake is frozen so it is nice and cool when you eat it.


Recipe:

French Vanilla Cake (Betty Crocker Cake Mix) - Bake per the instructions on the box.
Cool Whip Light (2 containers-do not defrost)
10 oz. Rasperries or Strawberries.

Bake the cake per the instructions on the box. Cut in half and freeze for 1-2 hours (halves need to be separate when freezing not on top of each other). Blend the berries and the cool-whip until creamy. Put icing mixture on the bottom half of the cake. Then put the top half of the cake on the bottom and spread icing evenly over the entire cake. Freeze for at least 3 hours. You can eat it right from the freezer but I prefer it after leaving it in the fridge for an hour or so. The icing will melt if left out to long so serve from the fridge and then return left-overs to the freezer.

Chicken Marsala

Chicken Marsala is a new thing for me. I don't think I have ever even had this in a restaurant. I made some changes to the recipe because I don't really like cooked mushrooms. I also thought the recipe would need more sauce.

Ingredients:

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 cup Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon pepper 1/2 teaspoon chili powder 1/2 teaspoon garlic powder
1/4 cup olive or vegetable oil
2 cloves garlic, finely chopped
1cup sliced fresh mushrooms (3 oz) 1/2 cup onions (diced)
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1 cup dry Marsala wine 1 cup Chicken broth
Hot cooked pasta, if desired

Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper, chili powder, and garlic powder. Coat chicken with flour mixture.
In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms,onions and parsley in oil 5 minutes, stirring frequently.
Add chicken to skillet. Cook about 2 min on each side. Add wine reduce 3 min. Add chicken stock. Cook 8 to 10 minutes chicken should no longer be pink and wine should be almost completely ruduced. Serve with pasta and lots of parmasan cheese

Roast Beef and Yorkshire Pudding

I made this for Miles and some of his friends. It was out Christmas dinner a few days late but it was really good. I haven't had Yorkshire pudding in a long time and boy were they good.

Roast Beef:
Ingredients:

2 lb. roast beef
Garlic
Olive Oil
Salt
Pepper

Place the beef roast on a clean work surface and rub with the olive oil, garlic, salt, and pepper.

Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.

Yorkshire Pudding:
Ingredients:

1 1/4 cups milk
4 eggs
Scant 1/2 teaspoon salt
Freshly ground black pepper
1 1/2 cups all-purpose flour, sifted
1 tablespoon beef drippings or vegetable oil

To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.


Veggies:

Potatoes
Carrots
Onions
Salt
Pepper
1/2 cup water

Combine veggies and spices in tin foil packets. Cook in the oven with the roast beef for 45 min.