Fresh Strawberry Upside Down Cake


Fresh Strawberry Upside Down Cake

Fresh Strawberry Upside Down Cake

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Recipe By:parealtor313
“I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can’t wait until I start preparing this cake.”

Ingredients

  • 2 cups crushed fresh strawberries
  • 1 (6 ounce) package strawberry flavored Jell-O(R) mix
  • 3 cups miniature marshmallows
  • 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread crushed strawberries on the bottom of a 9×13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Blackened Shrimp Stroganoff


Blackened Shrimp Stroganoff

Blackened Shrimp Stroganoff

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Recipe By:Linda Johnson
“This recipe is a definite winner. Especially if all the ingredients appeal to you. I’ve gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I’ve subbed frozen green peas for the roasted red bell peppers.”

Ingredients

  • 1 pound fresh shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 6 ounces fettuccini pasta
  • 1 tablespoon butter
  • 3 cups fresh mushrooms, sliced
  • 1 tablespoon chopped shallots
  • 2/3 cup chicken broth
  • 1/2 cup sour cream
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 (7 ounce) jar roasted red bell peppers
  • 1 tablespoon drained capers

Directions

  1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
  4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.