Strawberry Cake

Cake:
1 box white cake mix
1 small box strawberry gelatin
1 1/2 cups mashed fresh strawberries with juice
1 C oil
1/2 C fat free half and half
4 eggs or 6 egg whites
1/2 cup pecans
Makes 3 - 8 inch cakes

Place oven rack in the center of the oven and preheat to 350 degrees
Grease and flour cake pans

Icing/filling:
8 oz softened cream cheese
8 T softened butter
6 C sifted powdered sugar (depending on the weather, you may need extra to thicken the icing)
1/2 C mashed (not pureed) strawberries
1/2 C pecans
1/2 tsp butter extract
1/2 tsp lemon extract

Mix all cake ingredients for 1 minue on medium speed. Next, equally seperate the cake batter into three 8 in cake pans. Bake for 30 - 35 mnutes then completely cool before icing.

Icing/filling:
Combine cream cheese, butter, and strawberries on low until well mixed. Next, add nuts followed by powdered sugar one cup at a time on low to medium speed. Cake must be refrigerated.

Broccoli Salad

Salad:
1 bunch fresh broccoli, chopped
1 medium purple onion, chopped
1/3 C bacon bits
1 C pecans or nut of choice
raisins or cranraisins to taste

Dressing:
1/2 C reduced fat mayo
1/2 C reduced fat sour cream
2 T granulated sugar
2 T cider vinegar

Combine all salad ingredients and put aside.
Combine dressing ingredients, pour over salad and toss.

Gooey Pumpkin Cake

Cake:
1 box butter yellow cake mix
1 large egg
8 T melted salted butter

Topping:
8 oz cream cheese softned
15 oz canned or fresh pumpkin
3 large eggs
8 T unsalted butter
1/2 tsp vanilla extract
1/2 tsp butter extract
1 box (1 lb) powdered sugar, sifted
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees.

Cake:
Combine cake mix, 1 egg, and 8 T butter and mix on medium speed. Press the mixture into a greased 13 x 9 baking pan.

Toppinging:
On medium speed, beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter extracts to pumpkn mixture. Next, add sifted powdered sugar, cinnamon, and nutmeg mixing well.

Spread topping over cake batter and bake for 40 - 45 minutes. The center f the cake will be gooey not dry if a toothpick is inserted. DO NOT OVER BAKE!

Chicken Piccata

1 T olive oil

1 T butter

2 - 3 chicken breasts pounded to 1/2 inch thickness
1 cup flour seasoned as desired
2 T fresh lemon juice, about one large lemon
1/2 C low sodium chicken stock or white wine
1/4 C capers
1/4 fresh flat leaf parsley to garnish

Heat oil and butter in a large skillet over medium-high heat. Lightly dry coat chicken with seasoned flour. Pan-fry chicken until golden brown on both sides. Deglaze pan with chicken stock and lemon juice while scraping bits from the bottom of the skillet. Add capers and simmer for 2 minutes. Plate and garnish with parsley.

Serves 4