White Chocolate Raspberry Torte

I found this recipe in a Taste Of Home magazine. One reader suggested dividing the batter into 3 round cake pans instead of 2. I think I might try that next time. Also the cake is a little dry compared to others due to the white chocolate chips in the badder, you might want to experiment. I know one reader was going to try sour cream in the mix and another just added the white chocolate chips to a boxed white cake mix. Trust me the filling and frosting make it worth it.

Ingredients:

3/4 cup butter

2 cups sugar

4 eggs

1 cup white baking chips, melted and cooled

1 teaspoon vanilla extract

3 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

Filling:

2 cups fresh or frozen raspberries

3/4 cup water

1/2 cup sugar

3 tablespoons cornstarch

Frosting:

1 package (8 oz.) cream cheese, softened

1 cup vanilla or white chips, melted and cooled

1 carton (12 oz.) frozen whipped topping, thawed

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine the flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition.

2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

3. Ina small saucepan, bring raspberries and water to a boil. reduce heat: simmer 5 minutes. Remove from the heat. Press raspberries through a sieve; discard seeds. Cool.

4. In the same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.

5. In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator.

Onion Strings

You know those crunchy, delicious onion things that Red Robin puts on some of their burgers? Tom is always talking about them, so when I came across this recipe on the Pioneer Woman's website I had to try it.

They were heaven.

I didn't want to stop eating them. I had to though, because they are also not very healthy. Not something I would cook everyday, but my stomach is growling right now just thinking about them.

The Pioneer Woman gives detailed instructions how to make there here. I will also post the recipe below.

Onion Strings

Prep Time: 1 Hour | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 2

Ingredients

* 1 whole Large Onion
* 2 cups Buttermilk
* 2 cups All-purpose Flour
* 1 Tablespoon (scant) Salt
* ¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
* 1 quart (to 2 Quarts) Canola Oil
* Black Pepper To Taste

Instructions

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside. (Betsy note: I split the dry ingredients into at least two different dishes. When I did it in just one, I found the the flour got too wet and clumpy before I was done.)

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

Chicken Pot Pie

INGREDIENTS

Crust

2 1/2 cups flour

1/2 tsp. salt

1 c. butter, chilled & diced

1/2 c. ice water

Filling

4-6 boneless, skinless chicken breasts, cooked & cubed

1 large turnip, peeled & diced

4 large carrots, peeled & diced

1/2 cup frozen peas

1/2 cup frozen corn

1/2 cup frozen pearl onions

2 packages of your favorite chicken gravy

1/2 cup flour

3 cups chicken stock

4 Tablespoons butter

salt and pepper to taste (or other herbs and spices of your liking)

To make pie crust: (this makes enough for bottom and top crust--or you can buy refrigerated pie crust and save yourself the hassle, especially if you don't have time to wait for it to chill. We usually buy the pre-made Pillsbury dough, but this time I decided to make the crust from scratch)

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

2. Roll dough out to fit a 9 inch pie plate. Place crust in plate. Press dough evenly around plate. Fill pie and repeat for top crust. Recipe came from allrecipes.com

To make filling:

1. Place the carrots and turnips (or other diced root vegetables) in a saucepan and boil until just tender. Drain and set aside.

2. Cook frozen vegetables per package directions and set aside.

3. In a large skillet, I used a high sided skillet to be sure everything fit, melt the butter. Add the flour to the butter and cook for a minute or two stirring constantly. Add the chicken stock gradually to the butter/flour mixture, whisking constantly. Whisk thoroughly to avoid lumps. In a bowl, mix your gravy packets with some cold water. By mixing them thoroughly in a separate bowl, it will help with a smoother transition into the flour mixture (adding the gravy packets directly into the cooking liquid will cause lumps). I use gravy packets as they help thicken the filling and they are full of flavor. Pour the gravy packet mixture into the skillet and whisk thoroughly to combine. Let cook until thick, stirring occasionally.

4. Add in chicken and vegetables and stir thoroughly.

5. Pour mixture into pie plate with pie crust. Add top crust and embellish as you like (crimp edges, etc... ).

Bake pie at 425 degrees for 30-40 minutes. I usually put the bottom crust in the oven (unfilled) for about 8 minutes in order to cook it a little as it always seems a little under done otherwise. Also, you may want to pre-heat a cookie sheet in the oven and place the pie on the cookie sheet in case any spills over during baking.

Let cool for 5 minutes then enjoy!

Chicken Stir-Fry with Peanuts

Ingredients:
1 Large egg white
1 Tablespoon sugar
1 Tablespoon soy sauce
½ Teaspoon salt
1/8 Teaspoon pepper
½ Teaspoon cornstarch
1 Pound skinless, boneless chicken breasts, cut into ½ inch dice

2 Cups vegetable oil
½ Teaspoon vinegar
1 Tablespoon soy sauce
1/8 Teaspoon sugar
1 Teaspoon cornstarch, dissolved in 2 tablespoons water
1/3 Cup unsalted roasted peanuts
Cooked rice for serving

Directions:
1. Mix the egg white, sugar, soy sauce, salt, pepper and cornstarch together in a medium bowl. Add the chicken and set aside to marinate for 15 minutes.

2. When ready to serve, in a medium-sized saucepan or wok, deep-fry chicken for about 1 minute, or until done. Pour chicken and oil into a strainer set over a bowl to drain the oil. Reserve the oil.

3. Heat 2 tablespoons of oil in a skillet or wok. Add chicken, vinegar, soy sauce and sugar, and heat for 1 minute. Add cornstarch mixture, bring to a boil and stir in peanuts. Serve with rice.

BBQ Chicken Salad with Cilantro Ranch Dressing

Sarah introduced a few family members to this recipe. She found it on Picky Palate.

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Apple Stuffed Pork Chops

I am stuck in a hotel room, so I might as well add some recipes.

Serves 6

Ingredients:
1 Tablespoon chopped onion
¼ cup butter
3 Cups bread crumbs
2 Cups chopped apples
¼ Cup chopped celery
2 Teaspoons chopped fresh parsley
¼ Teaspoon salt
6 (1 ¼ inch) thick pork chops
Salt and pepper to taste
1 Tablespoon vegetable oil

(I tend to use more onions and less apples.)

Directions:
1. Preheat oven to 350 degrees F.

2. In a large skillet sauté onion, apples and celery until tender. Remove from heat. Add the bread crumbs, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.

3. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Two Bean Cornmeal Pie

I found this recipe on this blog. It is very simple, but very yummy.

TWO BEAN CORNMEAL PIE

* 1 onion chipped
* 1 TBL olive oil
* 1 1/2 tsp chili powder
* 1 garlic glove chopped or pressed
* 3/4 tsp cumin
* 1/4 tsp pepper
* 1 can diced or chopped tomatoes (14 oz can)
* 1 cup frozen corn
* 2 cans beans (She used black and kidney beans. I used black and chili beans.)

Saute onion in oil. Add spices and tomatoes with its juices and cook on stove top till boiling. Simmer for 5 minutes. Add beans (rinsed, I didn't rinse the chili beans) and corn and heat through. Pour entire mixture into casserole dish sprayed with cooking spray (11 X 7 X 2)

Topping

* 3/4 Cup whole wheat flour (I used white since I didn't have any whole wheat)
* 3/4 Cup cornmeal
* 2 tsp sugar
* 2 tsp baking powder
* 1/4 tsp salt
* 1 egg
* 3/4 cup skim milk (I used 2%)
* 1 TBL canola oil

Mix together topping ingredients and spoon onto bean mixture already in casserole dish. Bake at 375 for 20-25 minutes or until topping is cooked through.