Strawberry Daiquiri Cake

Cake

1 package Betty Crocker® SuperMoist® white cake mix

1 ¼ cups water

1/3 cup vegetable oil

3 eggs (including yolks)  

1 box (4-serving size) strawberry-flavored gelatin

1 tablespoon grated lime peel

1 to 2 teaspoons rum extract

Lime Frosting

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

2 teaspoons grated lime peel

Garnish with 8 fresh whole strawberries

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil, eggs, gelatin, 1 tablespoon lime peel and the rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Stir 2 teaspoons lime peel into frosting. Spread frosting evenly over cake. Store loosely covered at room temperature. Just before serving, cut each whole strawberry in half, leaving leaves on. Garnish cake with strawberry halves

Makes 15 servings

Betty Crocker Mojito Bars

3 tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water                                

16  fresh mint leaves, chopped

3/4 cup butter or margarine, softened

1/2 cup powdered sugar

2 cups Gold Medal® all-purpose flour

4 eggs

1 1/2 cups granulated sugar

1/4 teaspoon salt

2 teaspoons grated lime peel

2/3 cup fresh lime juice (from 6 limes)

2 to 3 drops green food color, if desired

2 tablespoons milk

1 tablespoon powdered sugar

 

In small bowl, combine rum and chopped mint. Set aside.

Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.

Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.

Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.

Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerate

Makes 24 bars

Copy Cat Recipe - Olive Garden Eggplant Parmigiana

Olive Garden Eggplant Parmigian

2 Eggplants; peel; slice 1/4" circles

Flour
Oil
Seasoned salt

1 lb. jar meat−flavored Prego

1/4 cup grape jelly
14 oz. can sliced−style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese

Moisten eggplant (milk) and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt.

When fork tender and golden brown transfer to a 9 X 13 X 2 pan.

Cover loosely with foil and bake at 375 F. about 20 to 25 minutes or until tender.

SAUCE−Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil.

Spread mozzarella cheese over eggplant, then add sauce. Top with parmesan cheese and return to oven for 5−10 minutes to melt mozzarella. Serve immediately.

Green Goddess Dressing

2 oz. can anchovy fillets

1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream

2 Tbls. tarragon vinegar

1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.