Tiger Cake

Many Scandinavian and Scandinavian-American cookbooks contain at least one recipe for Tiger Cake. Here's my version, marbled with luscious chocolate and orange layers.

Ingredients:

• 1 cup margarine or butter
• 2 cups sugar
• 5 eggs
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 2 tsp. vanilla
• Zest and juice of one orange.
• 2 Tbsp. dark cocoa (I use Hershey's "Special Dark")

Preparation:

Preheat oven to 350º. Grease and flour a bundt pan. Beat butter and sugar together until creamy. Sift together flour and baking powder. Alternatively, add eggs and flour to the batter until all are combined. Stir in vanilla. Place 1/3 of cake batter into separate mixing bowl; stir in cocoa and juice of 1/2 orange. In original bowl, stir in all of orange zest and juice of remaining 1/2 orange. Spread 1/3 of orange batter evenly in bottom of bundt pan. Gently dribble half of chocolate batter on top with a spoon or frosting bag. Repeat layers, ending with orange batter on top. Bake on center rack of oven for 1 hour. Yield: 20 slices of Tiger Cake.

My Easy Southwest Style Enchilada Casserole

• 1 pound ground chuck
• 1/2 medium-size red onion, chopped 
• 1 (4-ounce) can diced green chiles
• 12 (6-inch) corn tortillas, cut into 1-inch pieces
• 1 (10 3/4-ounce) can cream of mushroom soup 
• 1 (2 1/4-ounce) can sliced ripe black olives 
• 1 cup mild enchilada sauce
• 1/2 cup sour cream 
• 1 (8-ounce) block sharp Cheddar cheese, shredded and divided 
• Toppings: shredded lettuce, diced tomato, finely chopped red onion 

Preparation

1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
2. Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.
3. Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.

Rose Victoria's Suggesion:

1. "Lightened Southwest Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.

Bacon & Cheese Zucchini Bites

1 tablespoon olive oil
1 onion, finely chopped
3 slices rindless bacon, finely sliced
1 large carrot, grated
1 large zucchini, grated
3 eggs
1 cup cheese, grated
1/4 cup cream
1/2 cup self rising flour
Directions:

1
Heat the oil in a large pan and sauté onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.
2
Transfer mixture to a bowl to cool.
3
Beat the eggs, cream and cheese together; season to taste.
4
Stir the egg mixture into the cooled zucchini mixture. Stir in the flour.
5
Grease and flour little muffin/bun tins. Spoon mixture into the holes.
6
Bake at 350 degress for  15-20 minutes.

Picatta-Style Cauliflower Steaks

Picatta-style cauliflower can be served with pasta, rice, or polenta, and a green vegetable such as broccoli rabe, spinach, or Tuscan kale sauteed with white beans and garlic.

Picatta-Style Cauliflower Steaks

Ingredients:

• 1 head cauliflower, cored
• Olive oil, for cooking
• Salt and freshly ground black pepper
• 2 shallots, finely minced
• 1 cup sliced mushrooms (optional)
• 1/3 cup dry white wine
• 3 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers
• 4 paper-thin slices lemon
• 1/4 cup minced fresh parsley
• 2 teaspoons chilled vegan butter, optional

Preparation:

1. Preheat the oven to 425 degrees F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.
2. Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one) and season with salt and pepper to taste. Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.
3. Heat 2 teaspoons of oil in a skillet over medium heat. Add the shallot and sauté for 3 minutes, then stir in the mushrooms, if using, and cook 2 minutes longer. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley and lemon slices, then stir in the vegan butter, if using, stirring to melt it into the sauce.
4. To serve, arrange the cauliflower on plates and spoon the hot sauce on top. Serve hot.

Oh So Good M&M Bark

M & M Bark

Ingredients

enough pretzel sticks to just cover the bottom of an 8 X 8 pan

30 or so caramels (I use Kraft caramels)

1 Tbsp cream (or whole milk)

1 1/4 cup chocolate chips

1 - 2 cups mini M & M's

Directions

Line an 8 X 8 inch pan with parchment paper. Spray lightly with cooking spray.

Spread out a layer of pretzel sticks, enough to cover the bottom of the prepared pan.

In a small, microwave safe bowl, stir caramels with the cream and heat, in 15 - 20 second intervals in the microwave, stirring until smooth.

Carefully spread the caramel on top of the pretzels.

In a small, microwave safe bowl, heat chocolate chips in microwave, stirring after every 10 - 15 seconds or so until smooth. (Be careful not to overheat or chocolate will seize.)

Spread over caramel layer.

Sprinkle with mini M & M's and lightly press into chocolate. (I put 1 to 2 cups of mini M & M's because you can use as many or as little as you want.)

Chill in fridge until solid, about an hour or two.

You can either cut it with a knife dipped in hot water OR simply break up with your hands.

Everyone Loves Baked Mac & Cheese Squares

• 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
• Coarse salt and freshly ground pepper
• 3 cups elbow macaroni
• 2 (12-ounce) cans evaporated milk
• 1/3 cup skim milk
• 2 large eggs
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 2 (8-ounce) packages extra-sharp cheddar cheese, grated
• 1 (8-ounce) package Monterey Jack cheese, grated
• Paprika, for sprinkling

Directions

1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
4. Cut into squares and serve...

French Loaf Baked Ham & Cheese

Ingredients

• 2 loaves thin crusty french bread (or 1 large loaf)
• 2 cups finely shredded cheddar cheese
• 1 cup mayo
• 9 oz (roughly) thinly sliced smoked ham
• 1/2 medium onion, thinly sliced

Instructions

1. Cut the loaves of bread in half lengthwise as if you’re going to make a sandwich.
2. Combine the 1 cup mayo and 2 cups shredded cheddar cheese in a bowl and spread on both side of both loaves of bread.
3. Place thinly sliced onion and ham in each sandwich to your liking.
4. Wrap sandwiches in aluminum foil and and bake in 350 degree oven until cheese is melted and the sandwiches are heated throughout