Red Velvet Cake Roll

From: Hallee the Homemaker

Ingredients:
Cake:
½ tsp Kosher salt
1 tsp baking powder
¼ cup cocoa powder
¾ cup cake flour, sifted
4 eggs
¾ cup sugar
1 Tbsp oil
2 Tbsp buttermilk
1 tsp vinegar
1 tsp vanilla extract
2 Tbsp red food coloring
Shortening or butter to grease pan
Flour to flour pan
Powdered sugar

Filling:
8 oz. cream cheese, at room temperature
1 cup powdered sugar, sifted
6 Tbsp butter, softened
1 tsp vanilla extract

Preheat oven to 350 F. Grease jelly roll pan. Line pan with waxed paper. Grease and flour the waxed paper.

Sift together salt, baking powder, cocoa powder, and cake flour; set aside. Beat the eggs for five minutes. Slowly add sugar and oil. Beat until combined. Add buttermilk, vinegar, vanilla and red food coloring. Stir in flour mixture until combined. Spread evenly into prepared pan. Bake in 350°F 13 to 15 minutes or until top of cake springs back when touched.

Meanwhile, liberally dust the kitchen towel with powdered sugar. As soon as you remove the cake from the oven, flip it over onto the prepared towel. Carefully peel off wax paper. Roll up cake and towel together long-ways (so that you have a 15-inch long roll). Cool, seam side down, on wire rack.

While it’s cooling, beat the filling ingredients together until smooth. Carefully unroll the cooled cake and spread with the filling. Roll  back up, without the towel. Wrap tightly with plastic wrap. Refrigerate for several hours or overnight. Slice and serve.

Verdict:
Thumbs up! I am such a sucker for cake rolls. They usually look pretty impressive (not by my pictures, but just go with it) but they are incredibly simple. I love red velvet cake but I find they often have way too much icing. This was perfect because you have such a great cake-to-icing ratio. It was such a delicious flavor and so easy to make. I'd definitely make it again. 

Creamy Garlic Pasta

From: Buns in My Oven

Ingredients:

2 teaspoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon salt
3 cups chicken stock
8 ounces linguine
8 ounces Parmesan cheese, grated
3/4 cup heavy cream
2 tablespoons chopped fresh parsley
Read more at http://www.bunsinmyoven.com/2013/02/18/creamy-garlic-pasta/#KmBIgJMmSPdEVjF5.99

2 tsp olive oil
2 Tbsp butter
4 cloves garlic, minced
1/4 tsp salt
3 cups chicken stock
8 oz linguine
8 oz Parmesan cheese, grated
3/4 cup heavy cream
2 Tbsp chopped fresh parsley

In a large stock pot, heat the olive oil and butter over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.

Add the salt and chicken stock to the pan. Raise the heat to high and bring the stock to a boil.

Break the linguine in half and add it to the chicken stock. Cook according to package directions. (The amount of liquid left in the pot will determine how thick your sauce is. If you'd like it thicker, drain off most of the remaining liquid).

Reduce heat to medium and add the cheese to the pasta, stirring to combine. When cheese has melted, remove from the heat and stir in the cream and parsley.

Verdict:
Thumbs up! I mean, do I even have to say that? The name of the recipe is Creamy. Garlic. Pasta. I mean, what could possibly be bad about this recipe? This is definitely a favorite of mine that gets made frequently. I love that I can make a ton for our 3-family dinners when I'm host, or I can make just enough for my lunch. It's so easy, filling, and delicious. I'm in love!

Chicken Parmesan Baked Pasta

From: Tracey's Culinary Adventures

Ingredients:
1 (28 oz) can whole peeled tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 – 1 1/2 cups low-sodium chicken broth
12 oz pasta
2 oz (about 1 cup) grated Parmesan cheese, divided
1/4 teaspoon black pepper
4 oz (about 1 cup) shredded mozzarella cheese
1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tablespoons chopped fresh basil


Preheat the oven to 475 F.

Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up. {Note: if you don’t have an oven-safe skillet, transfer the mixture to a baking dish at this point.} Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

Verdict:
Thumbs up! Our whole family loves chicken parmesan, and we love pasta, so I really wanted to try this recipe which mixed both of those nicely. I think this is a really great, simple meal to throw together. I'll definitely make it again and I recommend it, especially because you can easily tweak it to have different spices, sauces, and noodles. 

Family Fit Fried Potatoes

From: Hallee the Homemaker

Ingredients:
2 large potatoes, scrubbed clean with the skin on
1/2 large onion
1-2 tsp Kosher salt or sea salt
1 tsp black pepper
olive oil

Cut potatoes in half lengthwise, then slice to no more than 1/4 inch thickness.

Slice onion in thin slices.

In a frying pan heat ½ inch of olive oil to medium heat.

Place potatoes in frying pan. Top with onions (do not put onions in before potatoes, because they will burn before the potatoes cook through). Add salt and pepper.

Put a lid on it and let it sit for several minutes.

When the bottom layer of potatoes start to brown, turn them.

Leave the lid off for a few minutes, turn the potatoes again, and put the lid back on for about 5 more minutes.

Potatoes are done when a fork pierces them easily. If needed, drain on paper towels.

Verdict:
Thumbs up! I love potatoes because they are so versatile. This is a great recipe for when you're craving french fries, but it's a little different taste. I highly recommend this recipe because it's simple, delicious, and has very few ingredients.

Two-Cheese Squash Casserole

From: Here

Ingredients:

• 4 pounds yellow squash, sliced
• 4 tablespoons butter or margarine, divided 
• 1 large sweet onion, finely chopped 
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided 
• 1 cup (4 ounces) shredded Cheddar cheese 
• 1/2 cup chopped fresh chives 
• 1/2 cup minced fresh parsley
• 1 (8-ounce) container sour cream 
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/4 teaspoon garlic salt

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.

Verdict:
I love Ritz crackers as a crunchy topping, so that's what I used instead of breadcrumbs. I love squash casseroles and this one didn't disappoint! I will definitely make it again in the future. Great taste and very simple! 

Meltaway Cookies

From: Landee See Landee Do

I made these for my daughter's birthday party last year specifically because there are no eggs in this recipe. We have a cousin who has an egg allergy so these were something sweet she could indulge in instead of cake!

Ingredients:
1 cup butter
3/4 cup cornstarch
3/4 cup powdered sugar
1 cup flour
1 recipe cream cheese frosting

Cream cheese frosting:
1 3-oz package cream cheese, softened 
1 cup powdered sugar
1/2 tsp vanilla

For recipe:
In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class.  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting. 

For frosting:
Mix all ingredients together.  Color with food coloring if desired.

Verdict:
They were delicious! Thumbs up! Very easy to throw together and the flavor is amazing. I'll definitely be making these again!

Honey Barbecue Sauce

From: Taste of Home

Ingredients:
1 can (8 oz) tomato sauce
2 Tbsp brown sugar 
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp molasses
1 1/2 tsp Worcestershire sauce
1 1/2 tsp mustard
1 minced garlic clove
1/4 tsp dried oregano
1/4 tsp chili powder
1/8 tsp pepper

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

Verdict:
Thumbs up! I didn't have any tomato sauce on hand, so I used Progresso Recipe Starters - fire roasted tomatoes. I left out the molasses because I am out. I used powdered mustard instead of liquid - not sure if it matters or not. I poured half the sauce over 6 chicken tenderloins and cooked them at 350 degrees for 10 minutes. I pulled them out of the oven, flipped them over, poured the rest of the sauce on them, and cooked them another 10 minutes.