Strawberry Lemonade Layer Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 28, 2014


Tie on an apron, put on a Patsy Cline record, and create a masterpiece...


  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon table salt
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Shortening
  • Strawberry-Lemonade Jam
  • Strawberry Frosting


1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar,
beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.

2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending
with flour mixture. Beat at low speed just until blended. Stir in zest and juice.

3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into
batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round
cake pans.

4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in
pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

5. Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam,
leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag.
Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge.
Top with second and third cake layers, repeating procedure with filling and frosting between each layer.
Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

Strawberry-Lemonade Jam


  • 2 1/2 cups coarsely chopped fresh strawberries
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons cornstarch


1. Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan,
using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.

2. Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to
a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap
directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.

Strawberry Frosting


  • 1 (8-oz.) package cream cheese, softened
  • 2/3 cup sugar, divided
  • 2/3 cup chopped fresh strawberries
  • 1 drop pink food coloring gel (optional)
  • 8 oz. Cool Whip
  • 3 tablespoons fresh lemon juice


1. Beat cream cheese and with an electric mixer until smooth; then fold in Cool Whip, add strawberries
and food coloring (if desired); beat until blended.

Adapted from a recipe from Southern Living

Photo courtesy of Southern Living

Chipolte Chicken and Cheddar Panini

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 23, 2014




  • 2/3 cup shredded cheddar cheese
  • 1/2 cup chipotle-flavored mayonnaise
  • tablespoons diced pimientos
  • slices sourdough bread
  • cups chopped fresh spinach
  • cups puchased deli-roasted chicken, shredded
  • large tomato slices


  1. In a small bowl, combine shredded cheddar cheese, mayonnaise and diced pimiento. Spread mixture evenly on bread slices. Divide spinach, chicken and tomato slices among four of the bread slices. Top with remaining four bread slices, spread side down.
  2. Toast sandwiches in a panini press or indoor covered grill until bread is golden brown.

Bakerella's Monster Cookie Bars

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 11, 2014



Monster Cookies have always been a family favorite.  This adapted recipe from Bakerella would really simplify the process.  It’s on our “must try” list.  ~ Jan

Monster Cookie Bars
Makes 20

2⅔ cups flour
2 tsp. baking powder
½ tsp. salt
⅔ cup butter, softened
1½ cups light brown sugar
3 eggs
2 tsp. vanilla
1 cup semi-sweet chocolate morsels
1 cup white chocolate morsels
1 cup M&M’s
½ cup dried cranberries, raisins or cherries
½ cup sweetened shredded coconut

1. Preheat oven to 350 degrees and coat a 9×13-inch baking dish with non-stick spray.

2. In a medium bowl, use a wire whisk to mix flour, baking powder and salt. Set aside.

3. Using a mixer, cream butter and sugar together until blended. Add eggs one at a time and mix until incorporated. Then add vanilla and mix.

4. Slowly add the flour and mix until combined. Stir in dark and white chocolate morsels, M&M’s, dried cranberries and coconut.

5. Spread into prepared pan and bake for 45 minutes until done. If the top starts to get too brown, you can cover the top with a sheet of aluminum foil for the last 10 minutes of baking.

6. Once cool, cut into 20 bars.

Pillsbury Cinnabon Cinnamon Roll Waffles

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 05, 2014


How easy is this.  Just put the cinnamon rolls in a waffle iron, then spread with the frosting that comes in the can when they’re finished.  A little maple syrup on top, maybe some fresh strawberries or blueberries, and you’ve got a great breakfast with no work!

Watch them closely, they can burn quickly once they’ve cooked!