Fruit Roll-Up Cake

Happy, happy 3rd birthday to my sweetest kitchen sidekick, Lil' Dude!

This is a recipe for a birthday cake my Mama made me when I was young ... and I am baking it for you today! It's a unique recipe that sweet and fun- just like my birthday girl!

1 box cherry Fruit Roll-Ups
1 pkg. confetti angel food cake mix
1 C. water
1 C. chilled whipping cream
3 T. powdered sugar

Freeze two Fruit Roll-Ups at least 30 minutes.

Bake cake as directed and cool completely. Remove from pan, and split cake in half to make two even layers.
Tear remaining 6 Fruit Roll-Ups into pieces. Combine with water in saucepan- heat to boiling over medium-low heat. Boil 1 minute. Cool completely.

Place bottom cake layer cut side up on serving plate/platter. Spread with half the melted Roll-Ups mixture. Top with other cake layer. Beat whipping cream and powdered sugar together in chilled bowl. Add in remaining half of melted Roll-Ups mixture. Ice cake.

Tap frozen Fruit Roll-Ups on edge of counter to break into tiny pieces. Sprinkle on iced cake and refrigerate at least 2 hours.

Then blow out THREE candles!

{LDM}

Paprika Cream Chicken

8 chicken legs, skinned
1 yellow onion, cut into thin strips
2 T. sweet paprika
5 C. chicken broth
4 T. oil
4 T. flour
3 1/2 heaping T. sour cream
1/2 C. whipping cream
Salt, to taste

Heat oil in large stockpot; add onions and cook until softened, stirring constantly. Add 2 tsp. paprika. Stir for 30 seconds.

Add chicken to the pot and cover with broth. Cover and cook over medium until boiling. Continue cooking for 45 minutes until fork-tender.

In a separate bowl, pour flour, sour cream, and whipping cream together. Mix well.

Remove chicken from pot, and pour cream mixture into broth. Whisk constantly, allow to boil for about 3-5 more minutes – giving the sauce the necessary thickness.

Add salt to taste, add chicken back to the stockpot.

Ladle chicken and sauce over hot, cooked pasta or brown rice. Dust with moderate amount of paprika and serve.

{LDM}

Red & Green Avocado Salad

Beautiful and delicious!

1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 C. fresh basil, julienned
2 T. fresh parsley
1/4 C. lemon juice
1/4 C. EVOO
Salt and pepper, to taste

In a bowl, combine the tomatoes, mozzarella, basil and parsley.
In separate bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
Prior to serving, stir in the chopped avocados.

{LDM}

Slow-Cooked Honey Pork

1 (2-3#) boneless pork roast
2/3 C. grated Parmesan cheese
1/2 C. honey
3 T. soy sauce
2 T. dried basil
2 T. minced garlic
2 T. olive oil
1/2 tsp. salt
2 T. cornstarch
1/4 C. cold water

Spray Crockpot with non-stick cooking spray, add roast.

In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy and brown rice.

{LDM}

Homemade Marshmallows

From your great-Auntie A.
These go great paired with homemade hot chocolate mix!

2 T. unflavored gelatin
3/4 C. cold water
2 C, sugar
1/8 tsp. salt
3/4 C. boiling water
1 T. vanilla

Soften gelatin in cold water 5 minutes; dissolve by stirring over hot water. Combine sugar, salt, and boiling water in 2-qt. saucepan; cook, stirring until sugar dissolves to the soft crack stage (280*). Pour into mixing bowl along with gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is creamy and fluffy.
Add vanilla and pour into 8" baking dish dusted with powdered sugar.

Cool 1/2 hour, or until set.
Cut into 36 squares with knife moistened with water.

Place in airtight container and refrigerate until serving.

{LDM}

Cutout Cookies

From your Grandma S.

These are Daddy's favorite cookies in the entire world. Ever December, he gets so anxious for the ice cream bucket full Grandma S. prepares just for him!

1 C. butter, softened
1 1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla, and almond extract until creamed. Blend in flour, soda, and tartar. Mix well with a fork.
Chill mixture for 2-3 hours.

Divide dough in half, rolling out to desired thickness. Cutout desired shapes.

Bake @ 375* for 7-9 minutes, until barely browned on edges.

Cool, ice, and decorate.

Icing:

3 C. powdered sugar
Capful of vanilla
Few T. of milk, until desired consistency is achieved
Dash of salt

{LDM}

Irish Cream Liqueur

From your great-Auntie A.

1 can sweetened condensed milk
3 eggs
1 tsp. vanilla
2 T. chocolate syrup
1 pint whipping cream
3/4 C. whiskey
1/3 C. rum

Keeping blender on low, add all ingredients, one at a time, in the order given.
Makes 1.5 quarts.

Serve over ice.

{LDM}