You won’t find a better cream cheese frosting anywhere! although this frosting is fabulous even without addition of Cool Whip you have the option of adding it it

For extra fluffy option; after you have finished beating the frosting beat  in 1 cup thawed Cool Whip mixing on lowest speed until smooth adding in more Cool Whip if desired until desired texture is achieved

Yield 3 cups

Ingredients:

1/2 cup butter, room temperature (no substitutes!)

1 (8-ounce) package cream cheese, room temperature

2 teaspoon vanilla

2 tablespoons heavy (33-35%) whipping cream, unwhipped or light cream (for the best texture use whipping cream)

3-1/2 cup confectioners sugar, sifted (must be sifted)

food coloring (optional)

Instructions:

In a mixing bowl using an electric mixer at medium speed beat the butter with cream cheese, vanilla and whipping cream until fluffy and smooth (about 3 minutes).

Add in sifted confectioners sugar; beating on lowest speed until combined and smooth adding in more cream or sugar if needed to achieve the desired consistancy).

Mix in the Cool Whip on low speed,  if using.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorite Cakes” folder

One-third cup poppy seeds may used in place of the chopped nuts or chocolate chips, if desired frost with my cream cheese frosting posted HERE

Servings 9

INGREDIENTS:

1/3 cup butter, softened

3/4 cup sugar (can use more)

1 large egg (or use an extra large egg)

1/3 cup buttermilk or sour cream

2 teaspoons vanilla

2 small very ripe bananas, mashed (about 1-1/2 cups)

1-1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/8 to 1/4 teaspoon ground cloves

1/8 to 1/4 teaspoon ground nutmeg

1/2 to 3/4 cup chopped walnuts or 1/2 cup chocolate chips

INSTRUCTIONS:————————————————

Preheat oven to 350 degrees F.

Grease an 8-inch baking pan (can use a 9-inch pan).

In a medium bowl beat the butter with sugar until light (about 3 minutes)

Add egg and beat until light and well blended (about 2 minutes).

Beat in  buttermilk and vanilla until smooth and blended.

Mix in the mashed banana until just combined..

In a small bowl combine the flour with next 5 dry ingredients; add to the creamed mixture using a wooden spoon or electric mixture on low speed mix until just blended (do not over mix).

Transfer tho baking pan.

You will also find this recipe on www.recipezazz.com

Bake for 25-30 minutes or until cake tests done.

Easy and delicious, you can skip the browning if you are in a hurry but browning increases the flavor and locks in the juices

Notes from our test kitchen; Russian or Catalina dressing will also work well, do not season the chicken with any salt

Servings 4

Ingredients:

8 chicken thighs (or a mixture of thighs and drumsticks)

fresh ground black pepper

garlic powder (optional)

2 tablespoons vegetable oil

1 tablespoon butter

1 cup apricot preserves

1 cup French dressing

3 garlic cloves, minced

1 (1-1/4-ounce) package dry onion soup mix

cooked rice

Instructions:

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a skillet heat oil and butter over medium-high heat.

Season each piece of chicken with black pepper and garlic powder (do not season with any salt).

Add to the skillet and brown on both sides.

Transfer to the baking dish (skin side facing up)

In a bowl mix together the apricot preserves with dressing, minced garlic and dry onion soup mix; pour over the chicken, then turn to coat each piece once in the sauce leaving skin side facing up.

Bake uncovered for 35-40 minutes (if you did not brown the chicken firstly then baking time may need to be increased slightly).

Serve with cooked rice.

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This batter makes the best crispiest chicken and also works well using meaty pieces of fish cut into bite-size pieces such a halibut,  use only club soda

INGREDIENTS:

Servings 4-6

2  pounds boneless skinless chicken breast (cut into strips)

1 cup all-purpose flour

1-1/2 cups boxed pancake mix (such as Aunt Jemima’s, do not use homemade mix/clone)

1-1/2 cups club soda

2 teaspoons onion powder

1/2 – 1 teaspoon garlic powder

1-1/2 teaspoons seasoned salt

pinch cayenne pepper (optional)

oil for deep-frying

INSTRUCTIONS:————————————

Lightly coat the chicken in flour (this will help the batter stick) transfer to a plate and allow to sit for 5-6 minutes.

Meanwhile in a bowl combine the pancake mix with club soda and remaining dry seasonings.

Heat oil in a deep-fryer to 425 degrees F.

Coat the strips in the pancake mixture then deep-fry in hot oil for about 6 minutes or golden brown.

You will also find this recipe on www.recipezazz.com

This a restaurant-quality dish that may easily be made at home, to save time you may bread the eggplant slices hours in advance and refrigerate until ready to fry, I use my marinara sauce you may use your own favorite sauce, the success of this dish will mainly depend on the flavor of the marinara sauce that you use so try to use a good quality sauce

I purchase one medium eggplant to use for this recipe, use as many slices as needed that will fit into your baking dish in one layer without over crowding, fit the eggplant slices in the dish before starting so you will know how many to use,  if you are serving more than 5 people I suggest to double the recipe and make on a large baking sheet or two 13 x 9-inch pans, this dish is not at all complicated to make and you will receive rave reviews when you serve this to family and/or friends! I suggest to “sweat) the eggplant slices before using for this recipe

Plan ahead the eggplant slices will need to “sweat” for 1 hour before breading following the first 4 steps listed in my Italian eggplant slices

Servings 4-6

INGREDIENTS:

1 medium eggplant, peeled (cut into 1/2-inch slices,  use as many slices that will fit into your baking pan in one layer)

1/2 cup all-purpose flour (or as needed)

2 eggs with 1 tablespoon cold water

1-1/2 cups dry breadcrumbs

1/2 cup freshly grated Parmesan cheese

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

olive oil for frying

2 cups shredded mozzarella cheese (can use more or less)

2 cups  marinara sauce (can use more)

Cheese Mixture:

2 cups ricotta cheese

1/4 cup grated Parmesan cheese

1 egg yolk, lightly beaten

1/2 teaspoon garlic powder

1/2 teaspoon salt (or to taste)

1/2 teaspoon fresh ground black pepper

INSTRUCTIONS:—————————————————–

If desired you may bread all the slices then refrigerate up to 6 hours before frying

Grease a 13 x 9-inch baking pan.

In a bowl mix all cheese mixture together until well blended then refrigerate until ready to use.

After “sweating” the eggplant slices; place the flour onto a plate or in a shallow bowl.

Place the eggs in a shallow bowl then beat lightly with 1 tablespoon water.

In a shallow bowl combine the breadcrumbs with 1/2 cup Parmesan cheese 1 teaspoon seasoned salt, black pepper, garlic powder and Italian seasoning.

Coat the eggplant slices firstly into the flour, then into the eggs allowing excess to drip off, then lastly coat in the breadcrumb mixture pressing down with hands to adhere to crumbs to the slices (at this point you may refrigerate until ready to fry).

Heat olive oil in a skillet over medium-high heat; add in 1 to 2 slices at a time and fry on both sides until golden brown (about 3 minutes per side) transfer to baking dish in 1 layer and without over crowding.

Spread the ricotta over the top of the slices.

Drizzle the marinara over the ricotta (you do not have to cover the cheese completely).

Sprinkle the top of the marinara with Parmesan cheese, the top with about 2 cups of shredded mozzarella cheese.

Bake in a preheated 350 degree F oven for about 22-25 minutes or until hot and bubbly.

You will also find this recipe on Recipezazz.com

This recipe was tested using Classico Tomato and Basil Sauce, adjust the chili flakes to suit heat level, if possible make this sauce a day in advance the flavors will “ripen” and intensify

Servings 4

INGREDIENTS:

6 slices uncooked thick bacon, chopped

1 (8-ounce) package fresh mushrooms, quartered or halved (depending on the size)

1/4 – 1/3 cup dry red wine

1 pound ground beef

1 medium onion, chopped

4-6 garlic cloves finely chopped

1/2 teaspoon crushed red chili flakes (optional)

2 teaspoons dried oregano

1 (24-ounce) jar tomato and basil pasta sauce

2 teaspoons salt (or to taste)

fresh ground black pepper

1/4 – 1/2 cup heavy cream

linguine pasta, uncooked (use as much as needed for your family)

fresh grated Parmesan cheese

INSTRUCTIONS:—————————————————

In a large heavy pot cook the bacon over medium-high heat until just crisp; add in mushrooms and cook for about 4 minutes.

Add in wine continue cooking stirring for about 5 minutes.

Add in ground beef, onion, garlic, chili flakes and oregano; cook until beef is no longer pink; drain fat and continue cooking until lightly browned (about 10 minutes).

Add in pasta sauce and 1/4 cup cream; bring to a simmer over medium heat.

Reduce the heat to low and continue simmering semi covered for about 1-1/2 hours stirring frequently.

Season with salt and pepper.

After about 20 minutes cooking time add in more cream if desired).

At the end of cooking time  cook the pasta in boiling water until al dente; drain and place in a large bowl, cover to keep hot.

Pour the sauce over the cooked pasta then sprinkle top with Parmesan cheese.

Notes from our test kitchens; plan ahead the tenderloins must be marinaded for at least 4 hours or up to 24 hours, this may also be made using a pork tenderloin roast and increasing cooking time, for easy clean up line your pan with foil as the sugar drippings fall to the bottom and harden on the pan, lining your pan and greasing the foil will make clean up effortless

Servings 4-6

Ingredients:

2 pork tenderloins

4 tablespoons olive oil, divided (can use more)

2 teaspoons garlic powder

1 teaspoon fresh ground black pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon cinnamon

2 teaspoons salt (to be rubbed on just before cooking)

GLAZE:

1 cup brown sugar

2 tablespoons minced garlic

1 teaspoon Tabasco sauce (or to taste)

Instructions:

In a small bowl combine the garlic powder, 1 teaspoon black pepper, cumin, chili powder and cinnamon.

Rub olive oil all over each tenderloin (use about 2 tablespoons or more).

Using clean hands coat each tenderloin with the spice mixture; cover and refrigerate for 4 hours.

Set oven to 350 degrees F (set oven rack to center position).

Line a 13 x 9-inch baking pan with foil then generously spray the foil with cooking spray (if your skillet is  oven proof then you may just bake the pork in the skillet if desired).

Heat 2 tablespoons olive oil in a skillet over medium-high heat; season the pork with salt using 1 teaspoon for each tenderloin, add to the skillet and brown on all sides.

Transfer to baking dish.

For the glaze; in a bowl stir together brown sugar, minced garlic and tabasco sauce; using hands pat onto the top of each tenderloin.

Roast in a preheated 350 degree F oven until internal temperature is 140 degrees (the temperature will continue to rise to 155 degrees F after removing from the oven and standing for 10 minutes, cooking time should be 20-22 minutes you do not want to over cook the meat).

Allow meat to rest for 10 minutes then slice.