Valentine Sponge Cake Cubes

SIMPLY DIVINE!!!

Cut a frozen sponge cake into 1-inch cubes.

• Tip: I bought my sponge cake at Harmons for way too much money. I suggest making your own large batch (maybe sheet cakes) because you throw a lot of it away carving it into perfect 1 inch cubes. You can reuse the discarded pieces in a trifle or something. I wish I had a best ever sponge cake recipe to share with ya'all but I don't yet.
• Best to have a really really sharp knife because perfectly straight edges are key.
  

Melt canned frosting in the microwave at 30 second intervals until it becomes the consistency of heavy cream.

• Tip: What the heck is canned frosting? Not sure why they say canned when all the frosting comes in plastic containers. Why don't they just say 'premade' or something so I don't have to wonder whether I got the right thing. For a novice like myself these little inconcistencies cause me stress only b/c I know if you don't follow the recipe exactly it could flop. And I HATE flops. Anyway, the frosting in the plastic container worked great... just be sure it's the normal stuff and not the 'whipped'. (I'm assuming that wouldn't work so great)
• Tip: On the cover of Women's Day their little sponge cubes were pink and white and dark red. Well, so I try to make dark red frosting and I empty my entire little bulb of food coloring and my frosting is still just dark pink. GAH! I still haven't figured it out. I'm thinking I have to buy a really big glass vile of red food coloring and just use it all. I must figure this out.

Dip the frozen cubes in the frosting like you were dipping chocolates.

• Tip: I just plop them in there one at a time making sure they're completely covered with frosting and then gently lift them out with a fork so that the excess frosting drips off.

Then the recipe said to slide them onto tinfoil (not sure why you would use tinfoil instead of parchment paper).

Sprinkle immediatly if you're going to put sprinkles on them. The frosting begins to set immediatly.

They need to set out for quite some time for them to truly set up. I'm guessing because the frozen pound cake continues to defrost which means it releases moisture making the frosting take awhile longer to really set up.

On the cover of WD each cube was in it's own little square white cupcake liner type thing which I thought was SOOOO cute. I think 4 or 6 of those in a cute little box would make for the perfect little valentine gift. One was dark red with white sprinkles (so cute), another was light pink with a red gel frosting heart on it (tried this.... didn't look so cute when I did it).

Parmesan Crusted Sandwhiches

These are from Heidi's recipe blog. They are utterly fantastic. I didn't have Monterey Jack cheese so we used Provolone and Mozzarella which turned out fabulous. I also substituted onion salt for onion powder because I didn't have any onion powder. I suggest cooking on a lower heat so the cheese has a chance to melt before the bread is toasted and the parmesan crusts. And I definitely suggest the Honey Mustard recipe below. It was divine.

Grilled Parmesan Sandwiches – Celeste Gooch

1 loaf – sour dough bread
Softened butter
1 clove garlic - minced
¼ C. freshly grated parmesan
1 packet Italian seasoning
Deli sliced ham
Sliced Monterey Jack Cheese
Tomato
Honey Mustard

In a small bowl, mix softened butter, minced garlic and parmesan cheese – set aside.

Cut fresh sour dough bread in sandwich slices. Spread butter mixture on bottom of bread (grilling side). Spread honey mustard on the other side of bread. Top with ham and tomato. Sprinkle with Italian seasoning and top with Monterey Jack cheese. Top with another piece of sour dough bread and spread butter mixture on bottom. Cook the sandwich on a skillet like you would a grilled cheese sandwich OR if you are lucky enough to own a Panini maker (Summer) go to town with that.

I also like to make my own honey mustard – the recipe is below –

Honey Mustard – Sarah Russell

½ C. Dijon mustard
½ C. honey
¼ C. corn syrup
¼ C. mayonnaise
Dash of onion powder

Combine in small bowl and mix thoroughly with a fork.

Heidi's Sausage Stars

25 count pkg. won ton wrappers

1 lb. sausage, cooked and crumbled

1 ½ C. sharp cheddar cheese, grated

1 ½ C. Monterey jack cheese, grated

1 C. ranch-style salad dressing

2 ¼ oz. can sliced black olives

Press one won ton wrapper in each cup of a muffin tin; Bake at 350 for five minutes. Remove won tons and place on a baking sheet. Repeat with remaining won tons; set aside. Combine remaining ingredients well and fill baked wrappers. Bake at 350 for an additional five minutes or until bubbly. Makes 4-5 dozen.

So delicious…just don’t count calories on these babies!!

Sadie's Chicken Pasta with Gorgonzola, Sun Dried Tomatoes, and Pinenuts

Otherwise known as Dang Good Pasta. Discovered by my fabulous sister-in-law, Sadie. Go to her recipes, here.

1/ 2 cup chopped, drained, oil-packed sun-dried tomatoes (3 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1/2 pound Penne or medium shell pasta. Using gnocchi is also an option. If you use fresh gnocchi use a full pound.
4 garlic cloves, minced
1/2 cup chopped fresh basil (It has to be fresh, believe me on this one)
1/2 cup canned low-salt chicken broth
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/4 cup chopped prosciutto
1/2 cup Parmesan
1/4 cup pine nuts, toasted

Heat 2 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

While doing all this, toast your pine nuts in the oven. I usually set the oven to broil, move the oven tray to the top, and keep a close eye on the pine nuts. They toast very fast!

Add sauce to pasta and toss to coat. Season with salt and pepper. Top with pine nuts and parmesan and serve.

I've also thought about adding 1/2 cup of heavy whipping cream to give it more of a saucy texture. Next time I will add the cream and see how it goes.

Potato Puff Rolls

(disclaimer: this is a picture of a batch I did not do well... they are much prettier than this and when I make them again and make them right I will most definitely be replacing this picture)

warning: this makes 5-6 doz. so usually you would half it unless you're feeding an army.

4 c. warm water
1 c. powdered milk
1 c. shortening
2 c. mashed potato flakes
4 T. SAF yeast (instant rise yeast)
1 c. sugar
4 eggs, beaten
2 T. salt
8-11 c. flour

Mix ingredients together in a mixer and knead for 5 minutes.
Let rise until double in size.
Roll out for dinner rolls.
Let rise again.
Bake at 350 for 20-25 minutes.

BIG TIP: DO NOT OVER FLOUR! The trick to the absolute bestness of these is not adding too much flour AND not over cooking them. So, only add enough flour so that the dough is barely beginning to pull away from the sides of the bowl. After it has risen and you pull the dough out to roll... it will be sticky. Just flour up, baby. The extra flour that's on your hands and on the table will add just enough flour to make these perfect. THEN... many times I only set my oven to 325 and barely cook them for 18 minutes. It really depends on altitude and stuff like that (I think). If the tops are becoming golden brown pull them out. If the tops are cooked and the inside isn't... next time lower your oven temp. Seems complicated, huh? Ya, but once you get it right they are TO DIE FOR!... perfectly moist and SUPER SOFT!!!

Turkey Croissant Melts

Delicious. I really like the 'crispy' part about them so I, personally, would put the tops of the croissants under the broiler, too, to make them golden and a little crispy. Serving immediately is a must.

4 slices bacon
1 (3 oz) pkg. cream cheese softened
1 Tbs. grated parm. Cheese
1 Tbs. minced onion
1 Tbs. sour cream
4 large croissants split
6 oz. thinly sliced cooked chicken or turkey
2 tomatoes sliced
1 ripe avocado, sliced
8 slices American cheese
Alfalfa sprouts

Cook bacon until crispy. Combine cream cheese, grated parm., minced onion and sour cream – until creamy. Spread on cut sides of croissants. Layer turkey and next three ingredients on bottoms of croissants – place on a baking sheet. Broil 5 ½ inches from heat until cheese melts and the croissant gets crispy (about 2-3 minutes on high broil). Top with alfalfa sprouts and croissant tops. Serve immediately.

Given to me by Heidi R.

Southwestern Cobb Salad

This salad not only is a work of art but taste fantastic. And why wouldn't it with bacon and avocados and seasoned chicken. Given to me by Heidi R. ENJOY!

2 pkg. (10 oz. each) mixed baby salad greens, about ten cups
2 pkg. (6 oz. each) Oscar Mayer Southwestern seasoned chicken breast strips, about three cups
4 hard-cooked eggs, chopped
1 can (16 oz.) black beans, drained, rinsed
1 C. Mexican style shredded four cheeses
12 slices of cooked and crumbled bacon
2 ripe avocados peeled and diced
2 C. halved cherry tomatoes
2/3 C. ranch dressing
1/3 C. salsa

1. Arrange salad greens evenly on a large serving platter. Arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in even rows on top of greens.
2. Mix dressing and salsa.
3. Drizzle dressing mixture over salad. Serve immediately.

About fourteen servings.