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pada tanggal Mei 10, 2021

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MINI STRAWBERRY PIES

Ingredients 1 cup water 3/4 cup sugar 2 Tablespoons cornstarch 1 - 3 ounce box strawberry Jello 4 cups diced or sliced strawberries 12 mini graham cracker crusts (2 packages store bought) Cool Whip fresh whole strawberries, optional Instructions Whisk together the water, sugar, and cornstarch. Bring to a boil over medium high heat. Reduce heat and simmer 1-2 minutes. Stir in the Jello until dissolved. Let the mixture cool 5-10 minutes. Spoon the strawberries into the mini graham cracker crusts. Pour the Jello mixture slowly over the tops of the pies. Let the Jello fill in and then pour more on top being careful not to over fill. Refrigerate until set. Top with Cool Whip and a whole strawberry, if desired. This article and recipe adapted from this site

Rum Cake With Butter Rum Glaze

Ingredients Non-stick cooking spray 1 cup chopped walnuts 3 cups all-purpose flour 3.4 ounce box instant vanilla pudding mix 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup 2 sticks unsalted butter, room temperature 1½ cups sugar ½ cup vegetable oil 4 large eggs 2 teaspoons vanilla extract ½ cup light rum Butter Rum Glaze ½ cup 1 stick butter 1 cup sugar ¼ cup light rum ¼ cup water Instructions Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely

GARLIC BUTTER MUSHROOM STUFFED CHICKEN

Ingredients Mushrooms: 4 tablespoons butter 8 ounces (250 grams) brown mushrooms, sliced 4 cloves garlic, minced 2 tablespoons fresh parsley chopped Salt and pepper, to taste Chicken: 4 chicken breasts, skinless and boneless Salt and pepper, to season 1 teaspoon onion powder 1 teaspoon dried parsley 8 slices mozzarella cheese 1/4 cup fresh grated parmesan cheese Garlic Parmesan Cream Sauce: 1 tablespoon olive oil 2 large cloves garlic minced or finely chopped 1 tablespoon Dijon mustard 1-1/2 cups half and half or use reduced fat cream or evaporated milk* 1/2 cup finely grated fresh Parmesan cheese Salt and pepper, to your tastes 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE) Instructions Chicken: Preheat oven to 200°C or 400°F. Melt butter in a large (over 12-inch or 30 cm) oven proof pan or skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add in mushrooms, salt and pepper (to your tastes), and parsley. Co

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