Peanut Butter & Jelly Cake

Well, actually – it’s peanut butter and JAM, but that didn’t sound as fun.  For this I used my normal cake recipe, layered jam in between the layers, and made a creamy peanut butter frosting.  I have to say – this turned out better than I imagined it would.  The cake is super moist - layered with the sweet jam (of your choice) – and then covered in the creamy sweet peanut butter frosting…. It’s the best peanut butter and jam sandwich EVER!   I used three 8” cake pans to make a three-layer cake.  But, you could use a larger pan and make two-layers, if you prefer.

Ingredients:

Cake:

1 package yellow cake mix

1 package vanilla instant pudding

4 eggs

¾ cup vegetable oil

¾ cup water

Filling:

1 jar jam of your choice (I used huckleberry, because that’s what I had.  But, Seedless Red Raspberry is one of my favorites and what I would use the next time.  Strawberry would be delicious too.  Really, anything you like would work here.)

Frosting:

½ cup butter, softened

1 cup creamy peanut butter

2 cups powdered sugar

3 Tbls. Milk, or as needed

Directions:

Preheat oven to 350°.  Prepare your cake pans with non-stick spray.

Combine the cake mix, pudding mix, eggs, oil and water in a bowl and mix until well blended.  I use a stand mixer.  Once combined, I beat for just under 2 minutes.  Divide the mix between the 3 cake pans.  Bake according to package directions for the pan size you use.

Test the cake for doneness.  Remove from oven.  Allow cake to cool before putting it together.

To make the frosting, place the butter and peanut butter into a medium bowl, and beat with an electric or stand mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Once the cake is cool and you’re ready to assemble, place a dollop of the frosting on your cake plate.  Place the first layer on the dollop.  Spread your jam on top of the cake.  I made the jam layer on the thicker side, because I knew some of it would soak into the cake.  Place the next layer of cake on top of the jam.  Spread jam on this layer, again on the thicker side.  Place the last layer of cake on top of the jam. 

Now, you’re ready to frost with the peanut butter frosting.  Enjoy!

Click here for printable recipe

Ham & Cheese Pinwheels

These pinwheel appetizers are easy to make and a delicious treat for a cocktail party or any time, really.  The combination of the ham and melty cheese, wrapped in flakey puff pastry is fantastic.  I made these for our dinner and a movie get together several months ago with our dear friends and neighbors.  During the pandemic they are about the only people we socialized with.  We’ve staying in each other’s “bubble”, if you will.  

Note: I found this recipe on the Cooking on the Front Burner blog.  Deb has a really nice blog that is laid out in a very appealing way and it’s quite easy to navigate.  Check her out sometime.  https://www.cookingonthefrontburners.com/

Ingredients:

1 puff pastry sheet, thawed

6 slices ham, thinly sliced (deli style)

9 slices Havarti cheese, thinly sliced (deli style)

3 tablespoons Dijon mustard

1/2 teaspoon dried dill

1 tablespoon honey

2 tablespoons Parmesan cheese, grated

3 tablespoons chives, chopped

Directions:

1. In a small bowl combine the mustard, dill and honey.

2. On a floured surface roll the puff pastry into a 12x12" square then brush the mustard mixture on top

3. Layer first the ham and then the cheese. Sprinkle the parmesan cheese and 2 tablespoons chives over the top

4. Roll into a log going as tightly as you can and wrap in plastic wrap

5. Freeze for 15 minutes

6. Preheat your oven to 375° and line a baking sheet with parchment paper or a Silpat mat

7. Slice the log into (12) 1" slices and place on sheet

8. Bake for 20-25 minutes until golden brown

9. Remove and sprinkle with the reserved chives.  Cool slightly on a rack then serve.

Click here for printable recipe.

Chicken Lasagna Soup

 This recipe is from the Pioneer Woman.  I saw her make it on her show one day and it looked wonderful.  I opted to add chicken to the soup for a heartier lunch. However, you could omit the chicken and substitute the chicken broth for vegetable broth to make this vegetarian.  The soup is creamy, without being too heavy, and it's super yummy! Serve with a salad and warm crusty garlic bread and you’ve got a meal that will warm you on these cold winter days. 

Ingredients:

1/4 cup olive oil

16 ounces sliced mixed mushrooms  

1 tablespoon fresh thyme leaves  

1 teaspoon kosher salt  

2 teaspoons Italian seasoning  

3 cloves garlic, minced

1/4 cup all-purpose flour  

6 cups chicken broth  (or vegetable broth, if preferred)

1 cup heavy cream  

8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces **

4 cups (one 5-ounce container) baby spinach  

1 lb. chicken tenders, cut into bite sized pieces

Ricotta cheese, for serving  

Pesto sauce, for serving

** I used regular lasagna noodles and cooked them in boiling water until al dente.  Then, I cut them into 2” pieces and added to the soup and continued cooking a few extra minutes.

Directions:

Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.

Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.

Add the heavy cream and chicken tenders; return to a simmer. Add the lasagna noodles and cook for 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.

Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.

Click here for printable recipe.