Angel Food Cake with Strawberry Whipped Cream Frosting

1 box of Angel Food Cake Mix 1 packet of Knox Gelatin 16 oz container of Strawberries 1 pint container of Heavy Whipping Cream 3/4 to 1 cup of Powdered Sugar 1 tsp pure vanilla Make and bake angel food cake mix according to the box. While cake is baking, wash, cut, and dice strawberries. Take a potato masher and crush the strawberries until they're all the same texture. Add the box of gelatin to the strawberries, mix, and let set. In a medium size bowl, mix the heavy whipping cream with a mixer until formed. Add vanilla and then add powdered sugar to the whipping cream until desired taste. Add strawberries and gelatin mixture to whipped cream in 1/2 cup increments, fold into the whipping cream, and continue until all the strawberries are folded into the whipped cream. Place the strawberry whipped cream into fridge. Take angel food cake out of pan and place onto a cake stand or plate. Cut the cake horizontally in the middle, take off top layer and put onto a separate plate. Take strawberry whipping cream and frost the middle and exterior of the cake. Once done, add the second layer of cake on top and continue to frost the rest of the cake. Don't forget to frost inside the middle hole. Place back in refrigerator when done to help set the whipping cream. Enjoy! Note: This cake doesn't do extremely well in the heat. I recommend you to not let it sit out in the heat for a period of time because the frosting will start to melt and the cake will collapse frysauceandgrits.com

Maple Glazed Ribs

Ingredients 3 pounds pork spareribs, cut into serving-size pieces 1 cup maple syrup 3 tablespoons orange juice concentrate 3 tablespoons ketchup 2 tablespoons soy sauce 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon curry powder 1 garlic clove, minced 2 green onions, minced 1 tablespoon sesame seeds, toasted Directions Preheat oven to 350°. Place ribs, meaty side up, on a rack in a greased 13x9-in. baking pan. Cover pan tightly with foil. Bake 1-1/4 hours. Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 15 minutes, stirring occasionally. Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, 35 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving. Yield: 6 servings. Taste of Home 2013

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings Prep Time: 20 min Ingredients: SALAD: 8 cups chopped spinach (1 bag) 1 cup halved cherry or pear tomatoes 1/2 cup corn (frozen, canned, or cut off the cob) 1 1/2 cups chopped cooked chicken 1 large avocado, sliced 1/3 cup crumbled goat or feta cheese 1/4 cup toasted pine nuts DRESSING: 3 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard salt and freshly ground black pepper, to taste Directions: 1. Place spinach in a large salad bowl. add remaining salad ingredients. 2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Melt-In-Your-Mouth Meat Loaf (For the Crock Pot)

INGREDIENTS: 2 eggs 3/4 cup milk 2/3 cup seasoned bread crumbs 2 teaspoons dried minced onion 1 teaspoon salt 1/2 teaspoon rubbed sage 1/2 cup sliced fresh mushrooms or more, to taste 1 1/2 pounds ground beef 1/2 cup ketchup ¼ cup brown sugar 2 teaspoons ground mustard 1 teaspoon Worcestershire sauce DIRECTIONS: 1. Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours. 2. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting. allrecipes.com

Crock-Pot Hawaiian BBQ Chicken

Prep Time: 5 minutes Cook Time: 3-6 hours depending on setting Serves: 4-6 ingredients: 4-6 Frozen Boneless Chicken Breasts 1 Bottle of Sweet Baby Ray’s Original BBQ Sauce 1 20oz can of Pineapple Chunks, drained directions: Place the frozen chicken breasts in the crock-pot, Add entire bottle of BBQ sauce, covering the chicken, Add drained can of Pineapple Chunks on top, Cover and cook: 2-3 hours on HIGH or 4-6 hours on LOW You can either serve this over white rice, or shred it and make sliders. YUM! http://adventuresnabbyland.com/

BACON, CORN AND MASCARPONE TAGLIATELLE

INGREDIENTS 2 tablespoons olive oil 1/3 pound lean, thick cut bacon or pancetta, diced 1 small onion, chopped 4 cloves garlic, chopped 4-6 ears fresh, sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup mascarpone cheese Black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine Flat leaf parsley and chives, chopped Grated Parmigiano Reggiano cheese, for serving PREPARATION Bring a large pot of water to a boil. Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn and thyme; cook until the corn just begins to lightly brown. Add the stock, bring to a bubble and reduce a minute or so. Stir in the mascarpone cheese and reduce the heat to low. Salt the boiling water and cook the pasta to al dente. Add a ladle of the starchy cooking water to the sauce, drain the pasta and add it to the pan. Toss vigorously with the corn sauce, bacon and a handful of cheese to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at the table. Serves 4 Rachael Ray

Bacon, Avocado & Corn Salad

Yield: 6 small servings Prep Time: 10 min Cook Time: 15 min Ingredients: 5 strips thick-cut bacon 4 large ears corn, husks and silks removed 1/2 cup crumbled feta or cotija cheese 2 tablespoons chopped fresh cilantro juice of 1 lime 1 large Hass avocado coarse salt and freshly ground pepper, to taste Directions: 1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet. 2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine. 3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss. 4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving. recipegirl.com