Funnel Cakes

kmi234

Ingredients

1 egg, beaten
2/3 cup milk
1 tsp baking powder
1 ¼ cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet
Powdered sugar for topping

Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth.

Preheat oil in fry pan to 375 degrees F.

Pour batter into hot oil with a funnel with a ½ “ or ¾” hole. Let batter drizzle into hot oil. Spiraling to create a circle.

Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.

Sprinkle with powdered sugar and top with fruit preserves while still warm.

RED VELVET CHEESECAKE

kmi233

Ingredients


Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

HOME MADE FROSTING

kmi231

 

INGREDIENTS
1 cup milk
5 tablespoons all-purpose flour
3/4 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS:
Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
With an electric mixer beat the butter, sugar and salt until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake.

HOMEMADE DOUGHNUTS

kmi230

 

Ingredients
3 1/2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. soft shortening
2 eggs
3/4 c. milk

Heat oil (2 to 4 inches) on high. Measure 1 1/2 cups flour and all remaining ingredients in large mixer bowl. Blend on low speed, scraping bowl constantly, stirring in remaining flour. Put dough on well floured surface. Roll around lightly to coat with flour. Roll dough 3/8 inch thick. Cut with floured doughnut cutter.
With wide spatula, slide doughnuts into hot oil, turning them when they rise to the surface. Cook 2 to 3 minutes or until golden brown on both sides. Remove carefully from oil; do not prick surface. Drain. Serve plain, sugared, or frosted. Makes 2 dozen doughnuts.

If using self-rising flour, omit baking powder and salt.

Pasta with fresh Tomato Sauce

kmi228

 

INGREDIENTS

•1 pound cherry or grape tomatoes, halved or quartered if large
•1/4 cup olive oil
•2 medium garlic cloves, minced
•2 tablespoons finely chopped Italian parsley leaves
•1 tablespoon finely chopped oregano leaves
•1 teaspoon kosher salt, plus more as needed
•1/2 teaspoon freshly ground black pepper
•1 pound dried short pasta, such as penne, gemelli, or fusilli
•5 ounces fresh goat cheese; (about 3/4 cup), at room temperature
•1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving

INSTRUCTIONS

Combine the tomatoes, oil, garlic, parsley, oregano, measured salt, and pepper in a large, nonreactive bowl and stir to combine. Let sit at room temperature to allow the flavors to meld, at least 30 minutes and up to 1 hour.
Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions or until al dente. Reserve 1/2 cup of the cooking water, then drain.
Immediately add the hot pasta to the bowl with the tomatoes. Add the reserved pasta water, goat cheese, and measured Parmesan, and toss until evenly combined. Serve immediately or at room temperature, passing more Parmesan on the side.

Chicken BLT Salad

kmi227

INGREDIENTS

Dressing
1/2 cup Thick ‘n Chunky Salsa Homemade or store bought
1/2 cup French dressing Salad
8 slices bacon, cut into 1/2-inch pieces
4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
6 cups torn romaine or iceberg lettuce
1 medium yellow bell pepper, coarsely chopped
2 large tomatoes, coarsely chopped
1 medium avocado, peeled, pitted and cut into thin wedges
1 1/2 cups shredded Colby-Monterey-Jack cheese blend
1/4 cup sour cream, if desired 1 cup small triangular tortilla chips

Step 1
In medium bowl, mix dressing ingredients until well blended.

Step 2
In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.

Step 3
In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.

Step 4
Just before serving, top with cheese, avocado, sour cream and tortilla chips.