Whipped cream

• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract

preparation

Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.

MAKE AHEAD
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.

From the book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers ©2002 Published in 2002 by Clarkson Potter/Publishers, a member of the Crown Publishing Group, a division of Random House, Inc.

http://www.epicurious.com/recipes/food/views/Sweetened-Whipped-Cream-231046

Almond pound cake

Almond Pound Cake Recipe photo by Taste of Home

Almond Pound Cake Recipe

 Read Reviews (3)

Margie Dalton CHICAGO, ILLINOIS I’m happy to share a third generation family recipe with you. This cake is rich and buttery and it has a lovely golden brown crust.

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TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling

MAKES: 24 servings

Ingredients

• 2 cups butter, softened
• 4 cups confectioners' sugar
• 6 eggs
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• Fresh raspberries and whipped cream, optional

Nutritional Facts

1 slice (calculated without raspberries and whipped cream) equals 289 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 176 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Directions

1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined.
2. Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired. Yield: 2 cakes (12 servings each).

Read more: http://www.tasteofhome.com/recipes/almond-pound-cake#ixzz39lXovZ3o

Tex Mex Chicken Sandwiches

Tex-Mex Chicken Salad Sandwiches From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 2 c. cooked and shredded chicken (rotisserie works great) 1/4 c. mayonnaise (I use light) salt and pepper, to taste taco seasoning, to taste 1 roma tomato, diced 2 green onions, minced 1 roasted poblano pepper, peeled, seeded and chopped     or you can use 1 can of diced green chiles 3 Tbl. chopped cilantro, opt. 1/2 c. Monterey Jack cheese, shredded 3 ciabatta buns, toasted Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, roasted poblano, cilantro and cheese.  Stir together until well combined.  Taste and adjust any ingredients, if needed.  Serve on toasted ciabatta buns.  Makes 3 sandwiches.

Marshmallow fluff

How to make marshmallow? Marshmallow fluff is a spreadable marshmallow cream that closely resembles a whipped and sweetened cloud. Food for angels.Marshmallow fluff is most famous for being half of the duo that makes up the beloved fluffernutters. Peanut butter and fluff sandwiches. You can also use it to make moon pies, broiler s’mores or to frost a cake since it’s almost identical to Italian meringue. A gooey dollop dropped into hot cocoa is heavenly bliss. Of course if none of this suits your fancy you can always eat it off a spoon. . . it’s pretty hard not to.

Prep Time 10 min

Cook Time 20 min

Total Time 30 min

Ingredients

• 3 large egg whites
• 2/3 cup plus 2 tablespoons sugar
• 3/4 cup light corn syrup
• 1 teaspoon pure vanilla extract

Instructions

1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

Notes

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 Full recipe Please visit: cinnamonspiceandeverythingnice.com

http://www.bestyummyrecipes.com/marshmallow-recipe/

Easy strawberry cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12

Easy Strawberry Cake tastes and looks like a bakery cake, but is easier than from-scratch! It's full of fresh strawberries in the cake and the icing. This cake is 'easy' because it starts with a cake mix, but don't worry unless you tell noone will ever know!

Ingredients

• 1 pkg white cake mix
• 1 (3 oz) pkg strawberry jello
• 1 cup fresh strawberries, mashed or finely chopped
• 1 cup vegetable oil (I always use canola)
• 1/2 cup whole milk
• 4 large eggs
• Strawberry Cream Cheese Frosting
• 1 (8 oz) pkg cream cheese
• 1/2 cup butter, room temp
• 3 1/2 cup confectioners' sugar
• 3/4 cup fresh strawberries, mashed or chopped fine
• 
  

Instructions

• Preheat oven to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to scrap down sides of bowl a couple times. Divide the batter evenly among layer pans or pour into 9x13 inch pan. For 9x13 pan bake 28 minutes or until toothpick inserted in center comes out clean. (Cook layers according to directions on box of cake mix.) Remove cake and cool completely.
• For Cream Cheese Frosting: Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer. 

http://www.callmepmc.com/2012/09/easy-strawberry-cake/

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Skinnytaste.com
Servings: 6 • Size: 1 generous cup • Old Points: 3 • Weight Watcher Points+: 5 pt 
Calories: 145.5 • Fat: 8 g • Carb: 15.5  g • Fiber: 2.5 g • Protein: 4.3 g • Sugar: 0 g
Sodium: 137 mg (without the salt) • Cholest: 7.4 mg  

Ingredients: 

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup red onion, diced
• 1/2 - 3/4 lemon, squeezed
• 1/4 cup (about 10) kalamata olives, pitted and sliced
• 2 tbsp extra virgin olive oil
• 2 cups cucumber, peeled and diced (from 1 English)
• 1 cup cherry tomatoes, quartered
• 1/3 cup crumbled feta
• salt and fresh pepper, to taste

Directions:

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluffwith a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.  

Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Makes over 6 1/4 cups. 

http://www.skinnytaste.com/2013/04/mediterranean-quinoa-salad.html

Quinoa

How To Cook Quinoa

What You Need

Ingredients

1 cup quinoa (any variety — white or golden, red, or black) 
Olive oil (optional) 
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)

Tools

Fine mesh strainer
2-quart saucepan with lid
Spoon

Instructions

1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.

2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.

Why rinse quinoa? Rinsing removes quinoa's natural coating, calledsaponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.

3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

4. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.

5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)

Additional Notes: 
• One cup of dried quinoa yields about 3 cups cooked. 
• Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

http://www.thekitchn.com/how-to-cook-quinoa-63344