Cherry Cola Cake Recipe

Doesn't this look pretty and delicious?

I love the combination of cherry cola and chocolate!  We have recently discovered Diet Cherry Dr. Pepper, which I think would also work.

This recipe comes from one of my favorite food websites, Taste of Home.  Link follows the recipe!

Ingredients

• 1-1/2 cups miniature marshmallows
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 cup butter, cubed
• 1 cup cherry-flavored cola
• 3 tablespoons baking cocoa
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

FROSTING:

• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1 jar (7 ounces) marshmallow creme
• 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
• Fresh sweet cherries with stems

Editor's Note: To frost sides as well as top of cake, double amounts for frosting.

Directions

Preheat oven to 350°. 

Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. 

Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. 

In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. 

Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. 

Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. 

Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries. 

Yield: 12 servings.

Originally published as Cherry Cola Cake in Taste of Home June/July 2013

Spinach and Ravioli Lasagna

Love this quick and easy lasagna!  One of our favorite things to make easy and delicious meals is frozen ravioli . . . also economical.

This is one of those semi-homemade recipes for busy times with not so much time for cooking.  No one will ever know it was so easy!

The photo and recipe is Pillsbury.com, which  is one of the best sources for semi-homemade recipes!

Ingredients

• 1 bag (6 oz) fresh baby spinach leaves, chopped
• 1/3 cup refrigerated basil pesto
• 1 jar (15 oz) Alfredo pasta sauce
• 1/4 cup vegetable or chicken broth
• 1 package (25 oz) frozen cheese-filled ravioli (do not thaw)
• 1 cup shredded Italian cheese blend (4 oz)
• Chopped fresh basil leaves, if desired
• Paprika, if desired

Directions

Heat oven to 375°F. 

Spray 11x7-inch (2-quart) glass baking dish with cooking spray.

In medium bowl, toss spinach and pesto. 

In another bowl, mix Alfredo sauce and broth. 

Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. 

Top with half of spinach mixture. 

Arrange half of ravioli in single layer over spinach mixture. Repeat layers. 

Top with remaining sauce mixture.

Bake uncovered 30 minutes. 

Sprinkle with cheese. 

Bake 5 minutes longer or until bubbly. 

Garnish with basil and paprika.

Tip from Pillsbury

Although this dish calls for frozen ravioli, you can let the ravioli sit on the countertop about 5 minutes before preparing the recipe to allow the frozen ravioli to separate more easily.

Turkey Club Panini

Wouldn't these awesome sandwiches look fabulous on your food table at the next party!  Love it paired with olives. 

As with any recipe, you can make it your own by omitting ingredients you don't like and add those you do like.

It sure is a tall sandwich!

INGREDIENTS

• 1/3 cup mayonnaise
• 2 garlic cloves, chopped
• 1 tbsp. olive oil
• 2 tbsp. Dijon mustard
• 2 tbsp. grated Asiago cheese
• Freshly ground pepper, to taste
• 1 rosemary focaccia (16-inch x 8-inches)
• 300 grams smoked turkey slices
• 300 grams ham slices
• 300 grams proscuitto slices
• 200 grams Swiss cheese slices
• 200 grams cheddar cheese slices
• 2 tbsp. sundried tomato spread
• 2 tbsp. basil pesto (store-bought or homemade)
• Giardiniera, olives or pickles, for serving

PREPARATION

To make the Asiago and garlic mayonnaise: Add mayonnaise, garlic, olive oil, Dijon mustard, Asiago cheese and pepper. Stir to combine. Set aside.

To create a triple decker panini, slice foccaccia lengthwise twice to make three layers of bread.

Layer sandwich as desired with the deli meats, cheeses, flavoured mayonnaise, sundried tomato spread and basil pesto.

Toast sandwich in large Panini press until cheese melts and bread is toasted, about 5 to 8 minutes. Alternatively, wrap sandwich in foil and heat in preheated 400 degree F. oven until cheese melts, about 10 minutes.

Cut sandwich into 8 pieces. Serve with giardiniera, olives or pickles.

Yield: 8 servings.

Source: http://www.cbc.ca/inthekitchen/2012/10/turkey-club-panini.html

The source is a Canadian cooking show, In The Kitchen with Stefano Faita

Fresh Tomato Vinaigrette

This recipe is from the newsletter of Ciao Italia's Mary Ann Esposito.  I've watched her PBS cooking show since I was a very young girl . . . and she is still on the air . . . America's longest running cooking show!  Check your local PBS listings or visit her website to find out when she's on in your area.

I remember the days when we grew so many tomato plants that friends and family would leave the house with bags of tomatoes.  It was such a joy to have so many fresh tomatoes at my fingertips.  This fresh tomato vinaigrette is the type of food I would often make.

To make a creamy tomato salad dressing, add some mayonnaise.  Experiment and add mayonnaise slowly until you reach the desired taste and consistency.

INGREDIENTS

• 1 large Backyard Farms vine ripened tomato
• 1 1/2 teaspoons white wine vinegar
• 1 large garlic clove
• 1/4 cup basil cut into ribbons
• 1/4 to 1/2 cup Filippo Berio extra virgin olive oil

DIRECTIONS

Cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, but collecting the juice and pulp.

Mince the garlic clove with a little salt. Add to the tomato. Add a pinch more salt, crushed red pepper to taste, vinegar and basil. Whisk in enough of the olive oil to make an emulsion.

This should yield at least one half cup of vinaigrette.