CONNIE'S DANISH HEIRLOOM LAYER CAKE

So Light and moist ~ Not Too Sweet ~Perfect after a heavy meal!! 
This recipe is so different from any cake you have ever tasted!! Give it a try....I know you will love it!!

You can Freeze the layers easily and have a picture perfect cake ready at the drop of a hat!

Ingredients:
1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla
1 pint whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
1 - 2 pounds sliced slightly sweetened strawberries - or fruit of choice

Directions:
In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sugar, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.
Grease or spray 3 - 9" layer pans and divide batter evenly between pans. (the batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking).
Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 - 12 minutes....till Very Light Brown. Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes.

IMPORTANT: Do NOT over bake!! If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.
Layer cake layers: 1/3 sweetened whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 sweetened whipped cream and 1/2 berries. Last layer - just sweetened whipped cream. Decorate with berries.
This cake tastes even better the next day and the day after that....if there is any left!! The Trick is Not to Over bake the layers...or it will be dry and not nice and moist.
This will soon become Your Favorite Family Cake too!!

✽Ƹ̵̡Ӝ̵̨̄Ʒ✽*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.• Feel free to Friend/Follow me>>https://www.facebook.com/kcameron17

Roasted Mediterranean Vegetables

INGREDIENTS
SERVINGS 4-6 ( 4 Servings is 197 Calories per serving)
12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1⁄2 teaspoon basil
1⁄2 teaspoon oregano
1⁄2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste
DIRECTIONS
Preheat oven to 425°F.
Prepare a shallow roasting dish with nonstick cooking spray.
Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
Drizzle sauce over the mixed vegetables and toss to coat.
Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

✽Ƹ̵̡Ӝ̵̨̄Ʒ✽*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.• Feel free to Friend/Follow me>>https://www.facebook.com/kcameron17

Bacon Cheese Puffs

INGREDIENTS:
1⁄2 cup milk......
1 egg, lightly beaten
2 cups grated cheese, a sharp cheddar is best
2 medium onions, finely chopped
3 slices bacon, FINELY chopped (uncooked)
1 cup self-raising flour + 3 Tablespoons (this keeps them puffy)
1 teaspoon grainy mustard (or French mustard)

DIRECTIONS:
Preheat oven to 180°C/350°F.
Combine egg and milk, and stir into remaining ingredients.
Drop by rounded teaspoon onto a lightly greased cookie sheet.
Bake until golden (about 20 minutes).
Cool on wire racks.

✽Ƹ̵̡Ӝ̵̨̄Ʒ✽*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.• Feel free to Friend/Follow me>>https://www.facebook.com/kcameron17

Low-Calorie Cauliflower Crust Pizza (Gluten Free)

Serves 2
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Hot
Ingredients
340g raw cauliflower, fresh or frozen (60 calories)
1 large free-range egg (74 calories)
75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
2 tablespoons finely grated Parmesan cheese (44 calories)
1/4 teaspoon dried basil (1 calorie)
1/4 teaspoon dried oregano (1 calorie)
1/4 teaspoon garlic granules or powder (2 calories)
sea salt to taste
freshly ground black pepper to taste
2 fresh tomatoes, thinly sliced (40 calories)
1/2 red onion, peeled and thinly sliced (20 calories)
2 cloves fresh garlic, peeled and minced (8 calories)
1/4 teaspoon red chilli flakes (4 calories)
fresh oregano or basil, to garnish
Note
A delectable low-calorie gluten free pizza that is also suitable for those following the 5:2 fast diet, the Paleo diet as well as vegetarians. This cauliflower crust pizza is tasty and very filling and is only per 240 calories portion. (This recipe serves 2 people)
Directions
Step 1 Line a pizza stone or tray (or just an ordinary baking tray) with greaseproof paper.
Pre-heat the oven to 210C/420F/Gas mark 7.
Step 2 Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.
Step 3 Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.
Step 4 Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough, as seen in my photos.
Step 5 Place the cauliflower "dough" onto the prepared tray and pat out into a large circle, about 12.5cms (10") in diameter and about 1.5cms (1/2") thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.
Step 6 Place the sliced tomatoes on top, sprinkle the chilli flakes over, scatter over the minced garlic and onion rings, season to taste with salt and pepper, and then arrange the sliced mozzarella cheese over the top.
Step 7 Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter fresh oregano or basil leaves over and serve cut into wedges with salad leaves.

✽Ƹ̵̡Ӝ̵̨̄Ʒ✽*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.• Feel free to Friend/Follow me>>https://www.facebook.com/kcameron17

Smothered Cabbage

Ingredients:
1 pound of smoked sausage, cut into small pieces
1 large onion, diced
1 medium sized cabbage, chopped
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon black pepper
Procedure:
In a large saucepan, brown sausage over medium heat. Add onion and saute for 3 minutes.Add cabbage and cover. Cook for about 50 minutes, stirring occasionally.
food.com

✽Ƹ̵̡Ӝ̵̨̄Ʒ✽*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.• Feel free to Friend/Follow me>>https://www.facebook.com/kcameron17

Stuffed Bell Peppers

2 bell peppers (green or red)...
1 1/2 C. cooked rice
1 lb. ground beef
3 green onions
1 tsp. oregano
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1 tsp. worcestershire sauce
5-6 good dashes hot sauce
10 oz. can petite diced tomatoes with green chilies
shredded mozzarella cheese
Cut the bell peppers in half (I like mine lengthwise) and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish. In a skillet, brown the ground beef. Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, worcestershire sauce and hot sauce. Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well. Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese. Bake in a 350 degree oven for 20-25 minutes.
Courtesy of Janet's Appalachian Kitchen

✽Ƹ̵̡Ӝ̵̨̄Ʒ✽*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.• Feel free to Friend/Follow me>>https://www.facebook.com/kcameron17

Chocolate Milk Mix

This is So GOOD No one will guess it isn't the Name Brand!

2/3 c. baking cocoa powder
1 1/3 c. sugar or sweetener
pinch of salt
Put all together in Bullet blender. Pulse until mixed without any clumps. The smoother you can get it, the better it will blend.
Store in air tight container in dark dry place.
To Drink:
Use 1-2 Tablespoons of mix for about 10 oz of milk. Before adding to milk, place mix into glass. Add 2 Tablespoons hot tap water. Blend about 30 seconds or until sugar is completely dissolved and no clumps of cocoa floating. Add cold milk and enjoy!

✽Ƹ̵̡Ӝ̵̨̄Ʒ✽*´¨)
¸.•´¸.•*´¨) ¸.•*¨)
(¸.•´ (¸.• Feel free to Friend/Follow me>>https://www.facebook.com/kcameron17