Old-Fashioned Jam Cake

Ingredients

  • 1 c. peach preserves
  • 2 pinch confectioners’ sugar

Directions

  1. Heat the oven to 400 degrees. Make Basic Vanilla Cake.
  2. Cool cake in the pan on a wire rack for 5 minutes.
  3. Unmold and cool completely.
  4. Split cake into two layers and spread peach preserves on the bottom layer. Top with the remaining half. Dust with confectioners’ sugar.
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All-Occasion Punch

Ingredients

  • 8 cups cold water
  • 1 can (12 ounces) frozen lemonade concentrate, thawed plus 3/4 cup thawed lemonade concentrate
  • 2 liters ginger ale, chilled
  • 1 liter cherry lemon-lime soda, chilled
  • Ice ring, optional

Directions

  1. In a large punch bowl, combine water and lemonade concentrate. Stir in ginger ale and lemon-lime soda. Top with an ice ring if desired.
  2. Serve immediately.

Chicken Puttanesca with Angel Hair Pasta

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
  • 1/4 cup pitted and coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup (1 ounce) preshredded Parmesan cheese
  • Chopped fresh basil or basil sprigs (optional)

Pork Chops and Beans

Ingredients

  • 4 pork loin chops (1/2 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1/4 cup chili sauce
  • 1-1/2 teaspoons brown sugar
  • 1 teaspoon prepared mustard
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1-3/4 cups frozen lima beans, thawed

Wheely-Good Pasta Salad

Ingredients

  • 1 package (16 ounces) wagon wheel pasta
  • 8 ounces cheddar cheese, cut into small cubes
  • 1 medium sweet red pepper, diced
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 2 teaspoons minced fresh oregano
  • 1 bottle (16 ounces) creamy Parmesan Romano salad dressing

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, cheese, red pepper, olives and oregano.
  2. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

Blueberry Muffin Ice Cream

Ingredients

Blueberry Compote:
  • 4 half pints blueberries
  • Juice of 3 limes 2 cups sugar
  • Cinnamon Streusel: 1/2 cup flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • Kosher salt
  • 2 ounces butter, cold and cubed
Ice Cream Base:
  • 4 ounces butter
  • 3 cups half and half
  • 3 egg yolks
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 3/4 teaspoon Kosher salt
  • 2 teaspoon vanilla extract