Tiramisu Layer Cake

• CAKE:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
  
• 1 tablespoon coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar

• 2 tablespoons coffee flavored liqueur
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate
• 
  
  • Prep
    5 m
  • Cook
    20 m
  • Ready In
    2 h
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Watch Now
  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan. Watch Now
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside. Watch Now
  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. Watch Now
  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. Watch Now
  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving. Watch Now
  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Watch Now
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Heaven In A Bowl (Peanut Butter Brownie Trifle) from Mary B.

1 fudge brownie mix (13-inch x 9-inch pan size)

2 packages (13 ounces each) miniature peanut butter cups 
4 cups cold 2% milk 
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed 

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Elaine’s Chocolate Cookies

Cream together well the Crisco and sugar - then add the room temperature eggs and milk and also the vanilla - beat all a few minutes. In a separate bowl mix the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and Cocoa. Mix into your egg mixture. And the walnuts and chocolate chips. I don't use raisins. I also process the chocolate chips so that they're smaller or use mini chocolate chips. Preheat your oven to 350°. Roll into 1 inch size balls and space 1 & 1/2 inches. (they will definitely double in size). Bake for 15 minutes . Enjoy!

For chocolate cookie frosting, eliminate the lemon. 

Lemon cookie frosting: confectionery sugar, lemon extract, water, and secret ingredient Cream of Tartar. Cream of tartar solidifies the frosting upon drying on the cookie and of course you just have to get the right consistency. 

I make it into a thick paste and hand apply one by one. If it's too thin it will fall right off and only glaze the cookie. Sorry I can't give you the exact measurements today, it's just in the head!

Veggie Lasagna

9 x 13 baking pan with cooking spray

Preheat oven to 375

Slice veggies 1/8 inch think

Separate onion slices into rings

3 small zucchini

1 medium onion

4 medium tomatoes

Mix together in a bowl & make two layers in the dish like lasagna: zucchini, onion, tomatoes, cheese, repeat

6 T grated parmesan cheese

1.5 cups shredded mozzarella cheese

2 tsp dried oregano

1 tsp garlic powder

6 small red-skin potatoes cut in half - scrub and place around the edges.  

Cover and bake one hour, remove cover and bake 15 minutes more.  

Ice Box Cake

2 small pkgs of vanilla pudding (6 oz I think)
2 small pkgs of chocolate pudding
Only use cook and serve pudding, instant doesn't have the correct
consistency.
Box Graham Crackers

Line bottom of 9x12 glass pan with whole graham crackers, trimming to fit
edges

Prepare vanilla pudding as directed, pour over graham crackers, top vanilla
pudding with a layer of graham crackers.
Prepare chocolate pudding as directed pour over vanilla pudding and graham
crackers. Crush some of the remaining graham crackers and sprinkle on top.
Refrigerate for at least 2 hours.  Cut and serve, top with whipped cream.

**We've tried reversing the layers and putting the chocolate on the bottom
and it didn't work.
** If I'm making this for myself I use sugar free pudding.

Stuffed Escarole

Cook 3 bags of Chopped Escarole in one large can of chicken broth for 15 min.  Save some cooking liquid when draining the escarole.

Saute garlic (I used 1 clove), 2 cans sliced black olives, and 2 cans of artichoke hearts, sliced in 1/2 stick of butter and 1/4 c olive oil.  Remove from heat.  Sprinkle a generous portion of Italian grated cheese and bread crumbs over the olive mixture.  Cover with 1/2 of the cooked escarole.  Again, sprinkle a generous portion of Italian grated cheese and bread crumbs over the escarole.  Top with remaining escarole and top with cheese and breadcrumbs.  Pour reserved cooking liquid along edge of escarole.  Cover and cook for 30 minutes in a 350 degree oven.

Pepperoni Rigatoni Bake from Joyce

1 pkg (16 oz) rigatoni or penne pasta
2 large eggs
1 c milk
1 c shredded part-skim milk mozzarella (4 oz)
1 c grated Italian cheese
1 container (15 oz) part-skim ricotta cheese
4 oz sliced pepperoni, cut into slivers (1 cup)
1 pkg (10 oz) frozen peas
½ teaspoon salt
¼ teaspoon pepper

1.      Cook pasta in boiling water as directed by package label.
2.      Meanwhile, preheat oven to 375 degrees.  Grease 3 to 3 ½ quart casserole (2 inches deep) or 13x9 glass baking dish.
3.      In large bowl, with wire whisk, lightly beat eggs.  Stir in milk, mozzarella, grated cheese, ricotta, pepperoni, frozen peas, salt and pepper until well combined.
4.      Drain pasta.  Add pasta to cheese mixture and toss to coat.  Transfer pasta mixture to prepared casserole.  Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set.  Let stand 5 minutes before serving.

Prep Time:  25 minutes plus 5 minutes for standing
Bake Time:      20 minutes
6 main-dish servings  (each serving about 675 calories)