Peanut Butter Jelly Cake

Baked cake

Vanilla Cake
2 1/2 c. cake flour, plus more for flouring pans
2 c. sugar
3/4 c. vegetable oil
1 stick butter, softened
2 1/4 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
4 eggs, room temperature
1 c. whole milk
Butter, for greasing 2 cake pans
Raspberry jam (or whatever flavor you like)

Peanut Butter Frosting

Baked cake, top trimmed

1 c. peanut butter
1/2 c. butter
2 c. powdered sugar
4-ish Tbsp. cream
2 tsp. vanilla

Buttercream Frosting
1/4 c. butter
1/4 tsp. vanilla
4 Tbsp. milk
Powdered sugar 

To make the cake: Preheat oven to 350 F.

Piping peanut butter frosting

Put the flour, sugar, oil, butter, baking powder, vanilla, and salt in a large bowl. Mix with a hand mixer on slow just until the ingredients are blended together, then raise the speed to low-medium and continue to mix until smooth, about 1-2 minutes.

With the mixer running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Scrape the sides of the bowl periodically. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.

Peanut butter frosting layer

With the mixer still running, add the milk, 1/2 a cup at a time, stopping the mixer to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth.

Grease two 9 inch cake pans with butter, and flour them.

Piping the jam layer

Divide the batter evenly between the two cake pans. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25-30 minutes.

Remove the cakes from the oven and let cool for at least 30 minutes. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a

Jam layer

cookie sheet or counter. Turn the pans over and turn the cakes out onto the parchment. Refrigerate or freeze until ready to decorate. If your cakes have become domed during baking, trim the tops to make them flat.

To make the peanut butter frosting: Mix all the ingredients together until nice and creamy.

Second layer added

To make the buttercream frosting: Mix the butter, vanilla, and 2 tablespoons of milk together. Add 1/2 a cup powdered sugar. Mix together. Add more powdered sugar, a quarter cup at a time until you reach the thickness you want. If your frosting gets too thick, add another tablespoon of milk, but no more than 4 tablespoons total. Continue to balance sugar and milk until you're happy with the consistency.

Starting to frost the cake

To assemble the cake: Lay down one cake layer on a flat surface. Using a piping bag, pipe the
peanut butter frosting over the top of the cake. Make an edge around the perimeter to keep the jam from flowing over when you pipe it in.

Using a different piping bag, pipe the raspberry jam over the peanut butter frosting.

Top the jam with the second cake layer.

Frosted cake with peanut butter frosting design

Frost the whole cake with the buttercream frosting, using a piping bag if you want. Make sure the cake keeps cool until you serve it, or it will start melting.

Cake recipe courtesy of Buddy Valastro
Peanut Butter Frosting recipe courtesy of Robyn Fox

Soba Noodles with Vegetables and Sesame Dressing

6 oz. soba noodles

1 red bell pepper, thinly sliced

1 c. broccoli, cut into florets

1 small onion, chopped

3-4 mushrooms, chopped

2 boiled eggs, chopped

Garlic powder, coriander, black pepper, powdered ginger, to taste

3 Tbsp. rice vinegar

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1 tsp. baker’s sugar

Sesame seeds

Sriracha, optional

Cook noodles according to package directions, drain. Rinse and drain again.

While the noodles are cooking, steam the vegetables for 3 minutes.

Transfer the noodles to a serving bowl. Add the steamed vegetables and the eggs.

Whisk together the vinegar, soy sauce, oil, and sugar in a small bowl until the sugar is dissolved. Pour over noodle mixture, and toss until coasted evenly. Sprinkle with sesame seeds. Drizzle with Sriracha (if you like your food spicy).

Adapted from Weight Watchers Turn Up the Flavor cookbook

Meat and Potato Skillet with Green Chiles

1 Tbsp. olive oil

Meat, potatoes, etc.

1 very large baker potato, diced
1 onion, chopped
salt and pepper, to taste
coriander, cumin, basil, to taste
9 oz. Polish sausage, sliced
3 cloves garlic, minced
1 can whole kernel corn, drained
4 oz. can roasted green chiles
1/2 c. canned black beans

Add the olive oil and diced potato to a large skillet over medium high heat. Cover and cook 5 minutes, stirring once. Add in the onion, cook for 2-3 minutes uncovered. Season the potato and onion with the salt, pepper and other seasonings. Stir, then cover and cook 5-8 more minutes, stirring occasionally.

Add in the Polish sausage and garlic. Cover and cook about 4-6 minutes. Check to make sure the potatoes are soft. If not, cook a little longer.

Dinner!

Add the corn, green chiles, and black beans to the skillet. Cook until heated through. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2013/05/Garlicky-Potato-Kielbasa-Green-Chile-Skillet-Recipe.html

Chicken Piccata

4 small chicken breasts
1-2 Tbsp. olive oil

Chicken piccata cooking

salt and pepper to taste
coriander
3 cloves garlic, chopped
1/3 c. white wine
1/2 c. chicken broth
juice from one large lemon
1 tsp. honey
2 Tbsp. capers
few pinches of dried parsley
2 Tbsp. butter

Cook the chicken in the oil for about 3-4 minutes on each side over medium high heat. While the chicken is cooking, sprinkle with salt, pepper, and coriander. Both sides.

Add the garlic to the chicken. Saute for 1 minute.

Add in the wine, broth, lemon juice, honey, and capers. Cook on high until the liquid has reduced by half. Sprinkle the chicken with the parsley.

Dinner is ready

When the liquid has reduced, add in the butter. Let it melt. Serve hot.

This is fine served as is, but I served it over hot rice. You could also serve it with pasta.

This recipe was pretty quick and easy.

Here's a link to the recipe I adapted: http://www.closetcooking.com/2008/11/chicken-piccata.html

Sweet and Sour Meatballs with Sriracha

1 lb. meatballs (I used Costco ones)

Meatballs and vegetables

2 Tbsp. soy sauce, divided
4 Tbsp. cornstarch, divided
1/2 c. water
3 Tbsp. apple cider vinegar
1/2 c. brown sugar
1 Tbsp. oil
8 mini bell peppers, chopped
1 can water chestnuts, sliced and drained
20 oz. can pineapple chucks, drained but reserving the juice (should be about 3/4 c.)
black pepper, to taste
1 1/2 Tbsp. Sriracha, or to taste
Hot cooked rice

Sauce, cooking

Place the meatballs in a large bowl, toss with 1 Tbsp. soy sauce. Sprinkle with 1 Tbsp. cornstarch, then toss to coat.

In a different bowl, whisk together the water, vinegar, brown sugar, the remaining soy sauce, the remaining cornstarch, and the reserved pineapple juice. Set aside.

Heat the oil in a large pan on high. Add the meatballs. Cook 2-4 minutes, or until heated through. I like when they start to brown on the outside. Add in the bell peppers and water chestnuts. Let cook about 2 minutes, stirring occasionally.

Add in the pineapple chunks and the sauce. Do not stir until the sauce starts to bubble. While you're waiting, add in as much as you want of black pepper. Once the sauce starts to bubble, stir on high heat for about 2-3 minutes. The sauce should thicken during this time. If it hasn't, just keep it on the heat a little longer.

Ready to eat!

Reduce heat. Add in the Sriracha, making sure you taste it to make sure it's as spicy as you want it. Serve over hot cooked rice.

Here's a link to the recipe I adapted: barefeetinthekitchen.blogspot.com/2013/04/sriracha-sweet-and-sour-chicken-stir-fry-recipe.htmld

Steak Salad with Ginger Dressing

Quick and easy salad to make.  This recipe makes one salad.

lettuce greens, whatever kind you like (I just used spinach)
1 small steak, thinly sliced
olive oil
dash or two of onion powder, black pepper, kosher salt
drop or two of Worcestershire sauce

Dressing
1 Tbsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. sugar
3/4 Tbsp. lime juice
1 clove garlic, minced
1/2 Tbsp. ginger, minced 


Lay out the greens on a large plate. Set aside.

Cook your steak slices in a small amount of olive oil over medium heat. Add the seasonings and Worcestershire sauce. Cook until it's as done as you want; shouldn't take too long, maybe 5 minutes.

To make the dressing: Add all the ingredients to a small bowl. Spread 3/4 of the dressing over the greens. When your steak is cooked, lay the slices over the greens. Pour the rest of the dressing over the whole salad. Enjoy.

I will definitely make this again.

Here's a link to the Pioneer Woman's recipe that I altered: http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/

Banana Peanut Butter Muffins with Chocolate Chips

6 Tbsp. butter, softened
2 eggs

2 ripe bananas
1 c. lite sour cream
2/3 c. sugar
1/3 c. creamy peanut butter
1 c. flour
1 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. chocolate chips

Preheat oven to 350 F.

Mix together the butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl.

Whisk together dry ingredients in a separate bowl.

Combine wet and dry ingredients and stir until just combined. Stir in chocolate chips.

Lightly grease muffin tin. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

This recipe made a dozen regular sized muffins and 22 mini muffins. If you use the mini muffin tin, the bake time is 15-20 minutes.

Here is a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/peanut-butter-chocolate-chip-banana.html

Macaroni Pasta with Vegetables

8-10 oz. macaroni pasta
1-2 Tbsp. olive oil
8-9 baby bell peppers, de-ribbed and diced
1 zucchini, sliced and diced
1 Tbsp. cilantro, chopped
1 small can mushroom pieces, drained
salt and pepper, to taste
1/4 tsp. garlic powder
1/2 tsp. dried thyme
1/2 c. cream
Parmesan, shredded

Cook the pasta, then drain. Set aside.

While the pasta is cooking, saute the vegetables and mushrooms in a skillet with the olive oil. Season with the salt, pepper, garlic, and thyme. Whisk in the cream. Add the cooked pasta. Stir together, making sure to coat the pasta with the cream. Add in a few pinches of Parmesan. Stir in. Make sure everything is heated through. Serve hot with a few more dashes of Parmesan on each serving.

Definitely a 30 minute meal. And very delicious.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2011/05/penne-with-sauteed-vegetables.html

Bacon Jalapeno Popper Grilled Cheese

2 Tbsp. butter, softened
2 slices Italian bread
1 oz. cream cheese, softened
1 1/2 Tbsp. canned jalapenos, diced
2 strips of bacon, cooked, cut in half
2 slices Pepperjack (from pre-sliced package)
2 slices Sharp Cheddar (from pre-sliced package)

Preheat griddle to 275 F.

Spread 1 Tbsp. of butter on one side of each slice of bread. Place 1 slice of bread butter-side down on the griddle.

In a small bowl, mix the cream cheese and the diced jalapenos. Spread the cream cheese mixture on the side of the bread facing up on the griddle.

Layer the 2 slices of Pepperjack on top of the cream cheese mixture. Layer the 4 small slices of bacon over the Pepperjack. Layer the 2 slices of Sharp Cheddar on top of the bacon. Close the sandwich with the remaining piece of bread, butter side up.

Cook until the bottom side is golden brown and the cheese is beginning to melt, about 5 minutes.

When the bottom side is golden, flip the sandwich and cook on the other side, about 3-5 minutes. It's okay to turn the griddle temperature up a little bit at this point, to 300-350 degrees. The cheese should be really melted and oozing.

Serve hot and gooey.

Guinness Braised Onion Quiche

Plan ahead... needs to chill...

Pie crust

Pie Crust:
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick unsalted butter, cold, cut into 1/2 inch cubes
4-5 Tbsp. cold water

Quiche:
5-6 slices bacon, diced
1 lb. onions, sliced

Onions just starting to cook

black pepper
1/2 -1 c. Guinness
2 tsp. mustard
2 tsp. Worcestershire sauce
1 c.milk
1 tsp. cornstarch
4 eggs, lightly beaten
1 c. cheddar, shredded
1/2 tsp. salt
1/8 tsp. cayenne powder (or more if you prefer)

To make the crust: Pulse the flour, salt and sugar in a food processor to mix. Then add the butter; pulse until the mixture resembles a coarse meal, about 6-8 times. Add a tablespoon of water at a time pulsing in between until it starts to clump together.

Onions caramelizing

Place the dough on a clean surface and shape it into a disc. Wrap the dough in plastic and refrigerate for at least an hour.

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface. Place the dough into the pie plate and form it.

To make the quiche: Preheat oven to 375 F.

Quiche before baking

Cook the bacon in a large skillet or pot over medium high heat until crispy. Remove to a paper towel lined plate. Keep the bacon grease.

Add the onions to the bacon grease. Saute about 5-7 minutes, or until tender. Then add in 1/4 - 1/2 c. Guinness. Simmer over medium low heat until the liquid has evaporated. Takes about 10 minutes. Make sure to stir occasionally. Repeat this process - add the rest of the Guinness, saute again until the liquid has almost evaporated.

Remove from heat. Add in the mustard and Worcestershire sauce. Mix together.

In a separate bowl, mix together the milk and the cornstarch. Pour into the onion mixture.

After baking

Add the eggs, only 1/2 of the cheese, salt, cayenne, and more pepper if you'd like. Mix it all up. Pour into the prepared pie dish. Top with the remaining cheese.

Bake for 25-30 minutes, or until the center is set and the top is turning golden. Enjoy!

Here's a link to the original recipe I adapted: http://www.closetcooking.com/2012/03/guinness-braised-onion-and-aged-white.html.  This guy has some good recipes on his blog; you should check him out.