Strawberry Shortcake

A quick and easy fresh summer dessert, these shortcakes cook in no time and pair well with either traditional whipped cream or some cocoa whipped cream.

Strawberry Shortcakes
Adapted from Betty Crocker "Baking Basics"
15 servings

Ingredients:
2 pints strawberries
1/2 cup, plus 1/2 cup granulated sugar
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) cold butter
1 egg
2/3 cup milk

1. In a large bowl, place 1/2 cup of sugar. Rinse strawberries, remove their tops, and thinly slice. Transfer strawberries to the bowl with sugar and combine. Place in the fridge to let stand for at least 1 hour.

2. Preheat oven to 425F degrees.

3. In a medium bowl, stir the flour, 1/2 cup sugar, baking powder, and salt.

4. Cut the butter into smaller pieces and use a pastry blender or knives to cut it into the flour mixture.

5. In a small bowl, beat the egg and milk together.

6. Stir the liquid mixture into the dry mixture until just mixed.

7. Using a medium ice cream scoop, drop scoopfuls of the dough mixture onto ungreased cookie sheets.

8. Bake 8-10 minutes or until golden brown.

9. Enjoy!

Served with both cocoa whipped cream & traditional whipped cream

Nutritional Info per Serving:
Calories 184; Total Fat 7g; Cholesterol 29mg; Sodium 194mg; Total Carbs 28g; Protein 3g

Cocoa Whipped Cream

A tasty alternative to traditional whipped cream, this pairs particularly well with fresh strawberries.

Cocoa Whipped Cream
Adapted from "American Desserts"
2 cups

Ingredients:
1 cup whipping (heavy) cream
1/4 cup powdered sugar
1/8 cup unsweetened cocoa powder

1. Chill the bowl and beaters for 30 minutes before making the whipped cream. Although this step is not necessary, it does help to bring the ingredients together faster.

2. Combine the ingredients in a medium bowl and beat on medium-high speed with an electric mixer until soft peaks form. Do not over beat, as that will lead the cream to curdle.

3. Enjoy!

Nutritional Info:
Calories 960; Total Fat 81g; Cholesterol 320mg; Sodium 0mg; Total Carbs 50g; Protein 2g

Whipped Cream

Homemade whipped cream is super simple and easy to make, even in a pinch.

Whipped Cream
Adapted from Betty Crocker "Baking Basics"
2 cups whipped cream

Ingredients:
1 cup whipping (heavy) cream
2 tbsp powdered sugar
1 tsp vanilla

1. Chill the bowl and beaters for 30 minutes before making the whipped cream. Although this step is not necessary, it does help to bring the ingredients together faster.

2. Combine the ingredients in a medium bowl and beat on medium-high speed with an electric mixer until soft peaks form. Do not over beat, as that will lead the cream to curdle.

3. Enjoy!

Nutritional Info:
Calories 866; Total Fat 80g; Cholesterol 320mg; Sodium 0mg; Total Carbs 31g; Protein 0g

Scalloped Potatoes

Often confused with au gratin potatoes, this side dish is its saucier cousin.

Scalloped Potatoes
Adapted from Betty Crocker "Heart Health Edition Cookbook"
3 servings

Ingredients:
1 1/2 tbsp, plus 1/2 tbsp unsalted butter
1 small onion, finely chopped
1 1/2 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp ground black pepper
1 1/4 cups milk
3-4 medium potatoes, peeled and thinly sliced

1. Preheat oven to 350F degrees.

2. Place the potatoes in a medium casserole dish.

3. In a medium saucepan, melt 1 1/2 tbsp butter over medium heat. Cook the onion in the butter until tender.

4. Stir in flour, salt, and pepper. Continue stirring until smooth and bubbly. Remove from heat.

5. Stir in milk. Heat to boiling, constantly stirring.

6. Pour the sauce over the potatoes. Sprinkle with the remaining 1/2 tbsp butter.

7. Cover and bake for 30 minutes. Remove cover and continue baking for another 30-45 minutes, until the potatoes are tender and start to slightly brown.

8. Enjoy!

Nutritional Info per Serving:
Calories 258; Total Fat 7g; Cholesterol 19mg; Sodium 450mg; Total Carbs 43g; Protein 8g

Chicken Chili

A tasty alternative to traditional beef chili, this recipe packs an extra kick thanks to the ground coriander. Serve it over a bed of rice and garnish with grated cheddar cheese.

Chicken Chili
Adapted from "The Taste of Summer" Cookbook
12 servings

Ingredients:
3 large chicken breasts
5 tbsp vegetable oil
6 small-medium onions, finely chopped
1 jalapeno chile, seeded and finely chopped (make sure to wear gloves while chopping to avoid transferring pepper residue to your eyes)
8 garlic cloves, finely chopped
4 tsp ground oregano
3 tbsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1/2 cup chili powder
24 oz beer, I used Shiner from Texas, but you can use whatever beer you enjoy
2 1/2 cups chicken stock or broth
1 28 oz can crushed tomatoes
1 15 oz can kidney beans, drained
1 16 oz can pinto beans, drained
2 medium red bell peppers, chopped
1 medium yellow bell pepper, chopped
1 oz unsweetened chocolate, finely shaved

1. Fill a deep stove-top pan 3/4 of a way with water. Bring to a boil.

2. Once boiling, turn off heat and add whole chicken breasts. Cover and cook for 25 minutes.

3. Remove chicken from pan and cube into 1 inch pieces. Cover and refrigerate until 30 minutes before adding to the chili.

4. In a large saucepan, warm 3 tbsp of the vegetable oil over medium heat.

5. Add the onions and saute until softened.

6. Add the jalapeno chile and saute for one minute.

7. Add the garlic, oregano, cumin, coriander, cinnamon, and chili powder. Stir until well mixed.

8. Add the beer, chicken stock, and tomatoes. Cover and bring to a low simmer, cooking for about 1 hour, until thickened.

9. Add the kidney and pinto beans, simmering for another 30 minutes.

10. Remove the chicken from the fridge.

11. In a separate medium skillet, heat the remaining 2 tbsp of oil. Add the red and yellow peppers. Saute for 3-5 minutes.

12. Add the chicken, sauteed peppers, and shaved chocolate to the chili mix.

13. Enjoy!

Nutritional Info per Serving:
Calories 289; Total Fat 9g; Cholesterol 38mg; Sodium 379mg; Total Carbs 29g; Protein 19g

Sour Cream Coffee Cake

This recipe is for a half-sized coffee cake.

Sour Cream Coffee Cake
Adapted from Betty Crocker "Baking Basics"
8 servings 

Cake Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4, plus 1/8 tsp salt
3/4 cups granulated sugar
6 tbsp unsalted butter
3/4 tsp vanilla
1 1/2 eggs
3/4 cup sour cream

Filling Ingredients:
1/4 cup packed light brown sugar
3/4 tsp ground cinnamon

1. Preheat oven to 350F degrees. Use cooking spray to coat the bottom and sides of a tube cake pan (the type typically used for angel food cake).

2. In a small bowl, combine the filling ingredients. Set aside for later use.

3. In a large bowl, stir the flour, baking powder, baking soda, and salt until well mixed.

4. In a separate large bowl, beat together the granulated sugar, butter, vanilla, and eggs with an electric mixer.

5. Gently alternate between adding the flour mixture and sour cream to the wet mixture.

6. Spread 1/2 of the batter into the prepared pan, then sprinkle with 1/2 of the filling mix. Repeat this process once more to incorporate the remaining ingredients.

7. Since this is a smaller cake, you'll want to keep an eye on it as it bakes. Bake for about 30-45 minutes, or until a toothpick inserted in the center of the batter comes out clean.

8. Enjoy!

Nutritional Info per Serving:
Calories 297; Total Fat 11g; Cholesterol 71mg; Sodium 303mg; Total Carbs 43g; Protein 6g

Raspberry Coffee Cake

Although not a huge fan of coffee, I do always appreciate a nice coffee cake. This is the second time I have made this recipe and I highly recommend using fresh raspberries if possible - they take the cake from good to great. You can also glaze the cake with a simple powdered sugar and butter glaze if you wish, though I opted not to, as I wanted to be able to easily freeze portions of the cake for later enjoyment.

Raspberry Coffee Cake
Adapted from Betty Crocker "Baking Basics" 
9 servings

Ingredients:
1/2 cup (1 stick) unsalted butter
3/4 cup milk
1 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 cup cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh raspberries

1. Preheat oven to 400F degrees. Spray a 9 inch square pan with baking spray.

2. In a medium saucepan, heat the butter just until melted.

3. In a medium bowl, whisk together the butter, milk, vanilla, and egg.

4. Stir in the sugar, baking powder, salt, and flour, until the flour is moistened. Do not over mix.

5. Gently fold in the raspberries.

6. Pour batter into the prepared pan.

As you can see, some of the raspberries got over mixed in at this point - be careful!

7. Bake 25-30 minutes, or until the top is a nice golden brown and a toothpick comes out clean.

8. Enjoy!

Nutritional Info per Serving:
Calories 252; Total Fat 11g; Cholesterol 49mg; Sodium 266mg; Total Carbs 33g; Protein 5g