Dates

8 Medjool dates

2 ½ oz soft goat cheese

Chicken gorgonzola

1-1/2 teaspoons extra-virgin olive oil

2 boneless, skinless chicken breasts

1/2 cup sliced baby bella mushrooms

1/4 cup thinly sliced onion

1 clove garlic, minced

1/4 cup Gorgonzola cheese, divided

2 tablespoons white wine

1/4 lemon, juiced

1 tablespoon chicken broth

1/2 teaspoon brown sugar

salt and ground black pepper to taste

1 tomatoes, seeded and chopped

Directions

Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.

Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.

Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.

Serve each chicken breast on a plate topped with sauce.

Devils food trifle and raspberry sauce

Ingredients

2 cups all-purpose flour (be sure to measure properly)

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

¾ cup unsweetened cocoa powder

2 cups granulated sugar

1 cup hot coffee (plain)

1 cup canola oil

1 cup buttermilk

2 eggs

1 teaspoon vanilla extract

WHITE FROSTING (Or are we doing whipped cream?)

4 cups confectioners sugar

2 sticks butter, softened

3 tablespoons heavy whipping cream

½ tablespoon vanilla extract

RASPBERRY SAUCE

Instructions

Preheat oven to 325 F.

In a large bowl whisk together dry ingredients.

Add coffee, oil, and buttermilk and mix until combined.

Add eggs and vanilla and mix for another 2 minutes.

Pour batter into two greased and floured 9-inch round baking pans.

Bake for 30 minutes.

Let cool in pans until warm and then remove from pans and allow to cool completely on a cooling rack.

While cakes are cooling prepare frosting by creaming butter with a mixer.

Slowly add in powdered sugar until mixture is thick, creamy and well combined.

Mix in heavy whipping cream and vanilla extract.

Frost cooled cakes.

Serve.

Owner

2019-08-04

Natalie Reece