Reesie 's Coacoa strawberry shortcake

2/3 c milk

1 egg

1/2 c sugar

1-2/3 c flour

1/3 c cocoa powder

1 T baking powder

1/4 tsp salt

1/2 c butter

Heat oven to 450 degrees. Grease one 8 inch round baking pan.

Stir together flour, cocoa, sugar, baking powder and salt. Mix in butter using a mixer. Combine milk and egg in a separate bowl. Add wet ingredients to the dry ingredients. Stir just until just moistened. Spread mixture in greased pan. Build the edges up along the side of the pan.

Bake the cake for 15 - 18 minutes.

Slice strawberries and sprinkle with sugar. Let sit until cake is done.

Take cake out of the oven when toothpick comes out clean. Let cake cool in the pan for 10 minutes.

Mix a container of whipped cream with a 4 oz container of softened cream cheese.

Place strawberries on top of cooled cake. Then dollop whipped cream on to of the strawberry layer. Serve and enjoy.

Reesie's Lemon yogurt cake

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 1/3 cups sugar,
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup lemon juice
For the glaze:
1 cup powder sugar
2 tablespoon lemon juice

Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the powder sugar and lemon juice and pour over the cake.

Reesie's Date bread

1.c white sugar
1 Tbsp. butter
1egg
1/2 tsp. salt
2 tsp. soda
2 1/4 C. flour
1 1/2 C. boiling water
1C. dates,cut and packed
1/2C. walnuts
Pour boiling water over date. Cool. Cream butter, sugar and egg. Add dry ingredients, dates, nuts & water from the dates. Pour into 2 greased loaf pans. Bake 20 to 25 minutes at 350 degrees.

Reesie's Chicken Rollups

s

skinless boneless chicken breast

red & green peppers (thin julienne cut)

oinon, mushrooms sliced 1 can artichokes sliced spinach fresh or frozen splash white wine 2T chicken broth 1 sm can black olives sliced, minced garlic, can campbells chicken & Herb soup, 1pk parmesan cheese

Steps

1. Cut chicken in half lengthwise

2. pound out chicken very thin and set aside.

3. Cut all vegetables

4. Saute all vegetables in olive oil

5. Add wine and reduce

6. Add broth, seasoning and sprinkle parmesan cheese on top. Move off of burner.

7. Put small amount of vegetable mixture in chicken. Roll up. Secure with toothpick. Place in a casserole dish.

8. Warm up soup and 1/2 can of half & half. Add extra veggies if you have them. Use same saute pan and add some chicken broth if needs more liquid. Pour over chicken rollups. Cover with parmesan cheese. Bake covered for 35-40 minutes at 375 degrees or until done.

Reesie's Carrot Bread

3/4C oil or butter

1 C sugar

2 eggs

1 1/2 C flour

1 tsp. cinnamon

1 tsp baking soda

1/2 tsp salt

1 1/2 C rew carrots, finely grated

1/4 C chopped nuts

Combine oil and sugar. Add eggs and beat well. Add sifted dry ingredient . Fold in carrots and nuts. Bake in a loaf pan for 1 hour at 350 Makes 1 loaf.

Reesie's rhubarb coffee cake

step 1: Cream together

1/2 c butter

1 c white sugar

1/2 c brown sugar

Add 1 egg and beat well.

Mix together in a separate bowl:

2 1/2 c flour

1 tsp salt

1 tsp soda

1/4 tsp nutmeg

Add flour mixture alternately with 1 c buttermilk to the above mixture.

Stir in:

2 c chopped rhubarb

1/2 c chopped walnuts

1 tsp vanilla

in a separate bowl, mix together:

1/4 c sugar

3/4 tsp cinnamon

Generously grease a bundt pan and coat the bottom and sides with 1/2 of the sugar/cinnamon. Bake at 350 degrees for 65 minutes.

Reesie's chicken snow peas stir fry

1/4 tsp Mrs Dash seasoning

1/4 tsp Morton's Natures Seasoning

1 tsp minced garlic

3 small carrots sliced

1/2 small bag of fresh snow peas trimmed

1 stalk celery sliced

1 can water chestnuts sliced

5 medium mushrooms sliced

1/4 diced onion

2 tsp Kikkoman stir fry sauce

2 tbl chicken stock

boxed instant brown rice

1 splash of white wine

2 tsp soy sauce

8 oz chicken breast julliened into strips

Steps

1. add sesame oil and bring your sauté pan up to med high heat. Add chicken and seasonings. Stir fryuntil no longer pink. Do not cook any longer than just done because your meat will be able to cook longer later with the veggies. Using a slotted spoon remove your chicken and keep all juices in the pan.

2. Start boiling the water for your rice now. Follow the directions on the box. Cook rice.

Here's a tip for more flavor: substitute chicken stock for your water when making your rice.

3. Add all veggies into your pan. Add stir fry sauce, wine, chicken stock and soy sauce. Simmer veggies until they are cooked but still crisp.

4. Add chicken back into the pan with the veggies.

5. Move all of your meat and veggies to the side. In a separate bowl mix 1 tsp corn starch with 1/2 cup of water. Slowly add about half of your slurry to the liquid, mix and then mix the veggies and meat back over to that side of the pan. Let cook for about 1 minute. Add more of the slurry if you would like a thicker sauce.