White Log Cake (Christmas Cake)

White cake mix

3 lg eggs

1 c. milk

1/3 butter

2 c desiccated coconut

2 cream cheese

4 cherries 

1 c powdered sugar

2 tbsp eggnog

3 tbsp hershey strawberry syrup

2 tbsp powdered sugar for dusting

Pre-heat oven to 350 degrees. Combine eggs, milk, and butter in a mixer and mix until bubbly. Slowly scoop in cake mix and beat for at least 3 minutes. Line a cookie pan with wax paper and pour mixture. Use spatula to level mixture and in to the oven. Bake cake for 15 minute or until done, use tooth pick to check after 15 minutes. Take cake out and dust top of cake with 2 tbsp powdered sugar. Use a clean kitchen cloth to cover entire pan and securely invert cake. Slowly take wax paper out and roll cake and set aside. In the  mixer, combine cream cheese and 1 cup powdered sugar, beat until smooth and pour eggnog to the mixture until well incorporated. Divide mixture to half and mix in strawberry syrup to other half. Unroll cake and fill with cream cheese and strawberry syrup  mixture evenly and roll back. Wrap rolled cake with aluminum foil and chill for an hour. Unwrap cake and set in a long cake pan and use the other half of cream cheese for icing. Top with cherries and sprinkle cake with coconut and slowly press coconut to sides of cake. Chill before serving.

Teriyaki Chicken

6 drumsticks

6 thighs

Marinade: 

1 tsp pepper

1/2 tsp salt

1 tbsp turmeric

1 tbsp paprika

1/4 c. teriyaki sauce

2 tbsp olive oil/cooking oil

1 tbsp oyster sauce

1 tsp garlic powder

Glaze:

1/4 c. teriyaki sauce

1 tsp turmeric

2 tbsp oil

Preheat oven to 400 degrees. Wash and trim chicken fats. Drain meat/use paper towel to dry excess water from meat. Combine marinade ingredients in a bowl and mix well. Put dried chicken in a ziploc bag and pour marinade. Distribute mixture to coat meat. Keep in the fridge over night. In a deep baking dish, line chicken and pour marinade over to chicken. Cover dish with foil and bake for 30 to 40 minutes. Check chicken when it's done, take chicken out from dish leaving the drippings, and transfer to another dish. Leave out for 10 minutes to air dry cook meat. Brush cooked chicken with glaze abundantly, take them back to the oven, and broil chicken to low until skin is brown. Oven temperature varies. Chicken should be brown for that yummy look. Enjoy!

Pumpkin Roll

3 large eggs

1 c. granulated sugar

1 c. pumpkin

3/4 c. all-purpose flour

1 tsp baking powder

1 tsp. cinnamon

1 tbsp. pumpkin spice

1/2 tsp. salt

Filling:

8 oz. cream cheese

1/2 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees.  Line cookie sheet with wax paper. Combine eggs and sugar in a mixing bowl, beat ingredients until well blended. On a low speed, add in pumpkin and blend well. Using a separate bowl, combine all dry ingredients, and mix ingredients using fork. Slowly add to egg mixture and beat until ingredients are all incorporated. Pour to prepared pan and use spatula to even out level of the mixture. Bake for 15 minutes. Cover top of cake with powdered sugar, line cloth on top of the pan, hold each end, and securely invert pan. Take wax paper out and roll cake cross wise. Set aside. 

Unwrapped cream cheese and beat over medium speed until smooth. Mix in powdered sugar and whipped cream. Blend well.

Unroll cake and fill evenly, roll back, and wrap with foil. Chill before serving. Drizzle powdered sugar on top before cutting.

Chicken and Fruit Salad

1/4 c. cubed chicken

1 wedge sliced pineapple, cubed

1 small gala apple, cubed

6 pcs. big green/red grapes, halves

6 pcs. cherry tomato

1/4 of red/orange bell peppers, cubed

1/4 c. dried cranberries

Dressing Ingredients: 

1 tsp. mustard

1 tbsp. olive oil

1 tsp. seasoned vinegar

pinch of salt

pinch of ground pepper

1/2 tsp. lemon juice

garnish with chopped cilantro 

Wash and cut all veggies including fruits. Put them in a big salad bowl. In a separate bowl, combine all dressing ingredients and mix well until all ingredients are incorporated. Assemble salad on a plate and pour at least 1 tbsp of dressing. Ingredients makes two servings.

Red Velvet Cupcakes with Cream Cheese Icing

red velvet duncan hines cake mix 

eggs

butter

milk

icing:

cream cheese

confectioners sugar

whipped cream

Preheat oven to 350 degrees. Follow cake instruction according to box. Fill cupcake sleeves 3/4 full and bake cupcakes for 20 minutes. Let it cool. Combine icing ingredients and mix until smooth. Use icing tip to decorate.

Hershey Chocolate Cupcakes

1 duncan hines chocolate cake mix

3 eggs

1/4 c. butter

1 c. milk

24 hershey chocolates

12 strawberries

icing: 

2  (8 oz.) cream cheese

1 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees. Empty cake mix to mixer and combine all cake ingredients. Mix approximately 2 minutes. Fill 24 cupcake sleeves 3/4 full, unwrap hershey chocolates, drop one chocolate to each cake mixture. Bake cupcakes for 20 minutes. Let it cool. Combine all icing ingredients to the mixer until smooth. Decorate cupcakes. Cut strawberries to half lengthwise and use as topper.

Fruit and Veggie Medley Salad

you need: 

1/2 c. each red and green grapes

1/2 each yellow and orange peppers

1 small carrot

1/4 c. black beans

chopped cilantro

vinaigrette:

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp pepper

1/2 tbsp seasoned vinegar

pinch of salt 

1 tbsp olive oil

1/2 tbsp fresh lemon juice

1. Wash and cut grapes into half, dice yellow and red peppers, and cube carrot.

2. Combine all cut ingredients in a salad bowl.

3. Add vinaigrette ingredients in to the bowl and mix well. 

Mix Fruit Salad

you need: 

green grapes

strawberries

cherry tomatoes 

slice of pineapple (cubed)

firm ripe mango (cubed)

chopped cilantro

vinaigrette:

tbsp seasoned vinegar

lemon juice (quarter of lemon)

olive oil

salt

 pepper

1. In a salad bowl, combine all ingredients and pour vinaigrette. Lightly mix all ingredients until fruits are coated. Enjoy the fresh flavor of these colorful ingredients. Serve with grill meat.

Jamie Oliver's Food Revolution http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/VEGETARIAN_CHILE

                                         

Fiber Filled Salad

Ingredients:

10 cherry tomato

1/4 c. black beans

1 gala/jona gold apple

1/2 cup grapes

1/4 c. sweet pea

Vinaigrette:

chopped cilantro

1/4 of fresh lemon juice

1 tbspseason vinegar

1 tbsp olive oil

 pinch of ground pepper

1. Cut all apple into bite pieces, half tomato, and grapes. Combine veggies and fruits in a salad bowl.

2. Squeezed 1/4 of whole lemon and combine the rest of the vinaigrette ingredients. 

3. Pour over to the salad and top with chopped cilantro. 

4. Slightly mix all ingredients.