PUBLISHER'S CORNER
“Everyone wants to live on top of the mountain, but all the happiness and growth occurs while you're climbing it.” ~ Andy Rooney
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. Lordy, Lordy! What weather the southeastern U.S. is having! We are safe here in Houston but are experiencing rain from our own systems in the Gulf of Mexico. My daughter, Angela, and her hubby are in the throes of massive wind and rain in NC. They will be safe but not so much for their vehicles. But, they are hunkered down and will ride it out (excuse the pun). Say a little prayer for them and all others affected by this storm system. Please?
Now, to a2z matters, I am sorry to be late with getting this out but we had an emergency road trip (unassociated with the weather) that took a few days. I was unable to get to the newsletter but here I am, albeit tardy!!
In today's issue we share recipes from our pals and we thank them:
Pammie, Swanton, OH
Jessica, Corfu, Greece
Marilyn, OH
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https://www.quicktopic.com/37/H/a8K9wr7j97nV
DID YOU KNOW?
Health Benefits Of Cucumber
Fights Cancer
Battles Insomnia
Wards Off UTIs
Fights Anemia
Offers Antioxidant Power
Provides Beauty Benefits
Fights Tummy Troubles
Protects Your Brain
JUST MAKE ME LAUGH!
I know milk does a body good, but damn girl, how much have you been drinking?
I hope when I inevitably choke to death on gummy bears people just say I was killed by bears and leave it at that.
Entered what I ate today into my new fitness app and it just sent an ambulance to my house.
TODAY'S RECIPES
Baked Macaroni & Cheese
~Shared by Pammie, Swanton, OH
2 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
2 1/2 cups milk
2 cups (8 ounces) Velveeta cheese
2 cups (8 ounces-dry) elbow macaroni
1/4 cup bread crumbs
In a saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, broken into small pieces. Heat until melted, stirring constantly. Cook macaroni as directed and drain. Combine with sauce in a 2-quart casserole, top with remaining cheese and breadcrumbs. Bake at 3500F for 20 to 25 minutes until nicely browned. Makes four servings as a main dish; more than that as a side order. Serve with optional garnish of catsup.
OPTIONAL: Macaroni Terhune Van Dewater
Follow the above recipe with the addition of cubed ham, diced green pepper, and sliced fresh mushrooms for a delightful main course. (Onions are OK, too). This variation was originated by the master chef whose nom de' plume it bears.
Pineapple Carrot Cake with Cream Cheese Frosting
~Shared by Jessica, Corfu, Greece
Yield: SERVES 12-15
Prep time: 30 MINUTES
Cook time: total time: 5 HOURS (INCLUDES COOLING)
2 and 1/2 cups (312g) all-purpose flour, spoon & leveled
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
1 cup canola (240ml) or vegetable oil
1 and 1/4 cup (250g) packed light or dark brown sugar
1/3 cup (67g) granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
3 large carrots, grated (about 2 cups)
1 cup (8 ounces) crushed pineapple, drained
1 cup (125g) Diamond of California chopped walnuts
Cream Cheese Frosting
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. I always use this glass pan.
2 Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
3 Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
4 Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
5 Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
6 Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
7 Cover leftover cake tightly and store in the refrigerator for 5 days.
Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Recipe Notes:
1 Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
2 Don't use pre-shredded carrots found in the produce aisle. They're typically on the dry side. Rather, freshly grate 3 large carrots to yield approximately 2 moist cups of carrot shreds.
3 I use canned crushed pineapple. You can also crush fresh pineapple to use in the cake batter. Crushed pineapple, as opposed to pineapple chunks, acts like a wet ingredient keeping this cake extra moist and tender. Keeping that in mind and if you want larger chunks of pineapple in your cake, you can use chunks instead.
Want a layer cake instead? Follow this recipe and the assembly/baking directions in my carrot layer cake. Use the frosting recipe in the layer cake (makes a little more than this).
Source: Sally's Baking Addiction
https://sallysbakingaddiction.com/2017/03/20/pineapple-carrot-cake-with-cream-cheese-frosting/
Wonder Soup!
~Shared by Marilyn, OH
1/2 - 1 head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon red pepper flakes
few shakes of black pepper (to taste)
1/2 teaspoon salt (optional)
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots. Sauté until slightly tender. Stir in garlic. Pour in chicken broth. Stir in tomatoes and cabbage. Bring to a boil and then reduce heat. Cook until cabbage is tender. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using). Taste broth and adjust seasoning if needed.
Buffalo Chicken Pasta Salad
~Shared by Marilyn, OH
8 oz rotini pasta
1 1/2 cups shredded chicken (rotisserie, shredded)
1/3 cup chopped red pepper
1/3 cup chopped celery
1/2 cup buffalo sauce
1/2 cup ranch dressing
2 Tbsp mayonnaise
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
1 cup shredded mozzarella cheese
2 Tbsp chopped scallions
Cook pasta according to package instructions. Drain and transfer to a large bowl.
Add chicken breast and red pepper and celery; stir to combine.
In a separate, medium-sized bowl, whisk together buffalo sauce, ranch dressing, mayonnaise, garlic powder, and black pepper to make a sauce.
Pour sauce over pasta mixture and stir until well combined.
Stir in mozzarella cheese (it is best to add this while the pasta is still warm so that the cheese mostly melts).
Top with chives and serve* Enjoy!
*This pasta salad is delicious either served warm or chilled first in the refrigerator.
Lemon-Coconut Squares
~Shared by Marilyn, OH
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs
1-1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut
In a bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press onto bottom of a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Meanwhile, in a mixing bowl, beat eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars. Enjoy! Yield: 4 dozen.
Crockpot Creamy Chicken Noodle Soup
~Shared by Marilyn, OH
3 chicken breasts, cooked and cubed
5 cups chicken broth/stock
2 Tbsp butter
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 can corn, drained
2 cans cream of chicken soup
1/4 cup evaporated milk
8 oz home-style dry egg noodles
salt and pepper to taste
Melt butter in a skillet. Add onions, carrots, and celery and saute for about 4-5 minutes or until veggies are just soft. In a slow cooker combine chicken stock, cream of chicken soups, and evaporated milk. Whisk, then add cooked chicken, sautéed vegetables, and corn. Cook on low for 3 1/2 to 4 hours. Add noodles, cover, and turn slower cooker to high. Cook on high for 1 more hour. Serve with bread or crackers ~ Enjoy!
Cinnamon Swirl Zucchini Bread
~Shared by Marilyn, OH
4 cups all-purpose flour
1 1/2 cups granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups shredded zucchini
2/3 cup unsalted butter, melted
1 Tbsp cinnamon
1/2 cup milk
4 large eggs
CINNAMON SWIRL:
1 cup all-purpose flour
1 cup light brown sugar, packed
1 cup unsalted butter, melted
1 Tbsp cinnamon
GLAZE:
1 cup powdered sugar
2 Tbsp milk
1 tsp cinnamon
Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray; set aside.
In a large bowl, mix all ingredients for bread, stirring to completely combined.
In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl.
Top with remaining batter, and then the remaining cinnamon swirl.
Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
For glaze, whisk together powdered sugar with milk and cinnamon until smooth. Drizzle over bread.
Mexican Casserole
~Shared by Marilyn, OH
1 pound lean ground beef
1 can Ranch Style beans
1 (10-12 oz) bag tortilla chips, crushed
1 can Rotel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees.
In a large skillet, brown meat and drain off fat.
Stir in beans, tomatoes, onion, taco seasoning, soup and water.
Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish.
Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers.
Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving.
Top with sour cream and salsa ~ Serve and Enjoy!
PUBLISHER'S CHOICE
Dakota Biscuits
1 lb ground beef
1 jar spaghetti sauce
2 sleeves refrigerated biscuits
2 cups shredded cheddar cheese
sour cream if desired (added just before serving)
Directions:
Preheat oven to temperature listed on biscuit container. Brown burger & drain off fat. Add sauce to cooked burger. In 9x13 pan place all of biscuits in bottom (do not press down, cook as you would if you were just baking biscuits). Pour meat sauce on top of raw biscuits evenly. Top with shredded cheddar. Bake for double the time indicated on biscuit container; making sure the center biscuits cook all the way through. Scoop out to serve, topping with a dollup of sour cream (if desired).
You can add broccoli florets before adding sauce or any other veggie if desired.
Slow Cooker Broccoli Rice and Chicken
1 1/4 cups converted rice, uncooked
Dried parsley, to taste
Pepper, to taste
2 lbs. chicken tenders, or boneless breasts cut into strips
1 pkg. Knorr's Cream of Broccoli soup mix
1 1/2 cups chicken broth
Add rice to lightly greased slow cooker. Sprinkle with parsley and pepper. Top with chicken pieces. Combine soup mix and broth. Pour over chicken and rice. Cover and cook on low 6 to 8 hours.
Source: From an issue of Today in Mississippi
Chunky Shrimp Guacamole
Chunky Shrimp Guacamole is easy to make, ready in minutes and always a hit with all of your guests! Serve as an appetizer, or as a salad!
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
Shrimp:
2 tablespoon lemon juice, or lime juice
2 teaspoons minced garlic
Salt and pepper, to taste
1 pound (500 grams) shrimp, no shell and no tails (raw or pre cooked is fine)
Guacamole:
4 large ripe avocados, peeled, pitted, and diced
1/2 a medium red onion, peeled and diced
1 cup diced grape tomatoes (or cherry or Roma tomatoes)
1-2 large jalapeños stemmed, seeded and finely-diced (adjust the amount to your spice preference)
1/2 red pepper (capsicum) deseeded and chopped (OPTIONAL)
Dressing:
2 tablespoons lemon juice, or lime juice
1-2 tablespoon olive oil (OPTIONAL)
1/3 cup chopped fresh cilantro, or parsley
1/2 teaspoon kosher salt, or more to taste
1/3 teaspoon ground cumin
Cracked black pepper, to taste
Instructions
Combine shrimp together with the lemon (or lime juice), minced garlic and salt and pepper, to taste.
If using raw shrimp: fry in a hot pan until cooked through (about 2-3 minutes per side). Transfer to a salad bowl.
If using pre-cooked shrimp: you can do the first step right in the salad bowl. No need to cook them again.
Add the avocados, onion, tomatoes, jalapeños and red peppers (if using). Drizzle with the lemon (or lime) juice, olive oil (If using), cilantro (or parsley), salt cumin and pepper.
Toss gently until evenly mixed through. For a creamier guac, continue mixing until reaching your desired consistency. For a mashed guac, feel free to smash the avocado with a fork, until reaching desired texture. (When doing this, we like to leave some avocado chunks in there.)
Taste and season with extra salt if needed, or an extra squeeze of lemon juice. Serve immediately with chips or veggie sticks for dipping.
Easy Grape Salad
Grape Salad is a creamy dessert salad that is perfect for potlucks. Sprinkled with brown sugar and chopped pecans.
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Ingredients
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1/3 cup sugar
1 teaspoon vanilla extract
2 pounds green seedless grapes, washed and dried well
2 pounds red seedless grapes, washed and dried well
1/2 cup toffee bits, or 2 Heath bars, crushed
1/3 cup brown sugar
1/2 cup chopped pecans
Instructions
Combine cream cheese, sour cream, sugar, and vanilla extract in a large bowl. Use and electric hand mixer to beat until creamy and smooth.
Add grapes and toffee bits and gently fold them into the cream cheese mixture.
Sprinkle brown sugar and pecans on top. Refrigerate until ready to serve.
Source: Christin Mahrlig, Spicy Southern Kitchen
Kentucky Hot Brown Quiche
Yield: serves 4 to 6
Prep time: 5 MINS
Cook time: 1 hour
Total time: 1 hours and 5 mins
Quiche loaded with turkey, tomatoes, bacon and swiss. Can make ahead of time and freeze for later. All the flavors of a Kentucky Hot Brown Sandwich in quiche form!!! Pie crust filled with turkey, bacon, tomatoes, swiss cheese, eggs, heavy cream and sour cream. Great for breakfast, lunch or diner! YUM!
Ingredients:
1 (9-inch) frozen deep dish pie crust
1 cup cooked chopped turkey
1 cup shredded swiss cheese
1/3 cup cooked chopped bacon
1/3 cup diced tomatoes
3 eggs
1 cup heavy cream or milk
3 Tbsp sour cream
salt & pepper, to taste
Instructions:
Preheat oven to 350ºF.
Spread chopped turkey, bacon, tomatoes and Swiss cheese in bottom of pie crust.
Whisk together eggs, heavy cream, sour cream, salt and pepper. Pour egg mixture into prepared pie crust.
Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
Source: Plain Chicken
http://www.plainchicken.com/2018/05/kentucky-hot-brown-quiche.html
One-Pot Pizza Pasta Skillet
This scrumptious Pizza Pasta Skillet is a simple one-pot wonder. Just dump it all in the pot and cook. It couldn't possibly get any easier. It's redefining pizza Friday. Loaded with pasta, sausage, pepperoni, tomato sauce and ooey gooey cheese. It is sure to be a favorite!
Prep time: 5 MINS
Cook time: 15 MINS
Total time: 20 mins
Yield: 4
Ingredients
1 pound hot smoked sausage, cut into coins
1/2 cup mini pepperoni, divided
8 ounces uncooked cellentani pasta
1 (15 ounce) jar Classico Tomato & Basil pasta sauce
2 cups reduced sodium chicken stock
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
5 fresh basil leaves, torn or chiffonade
Instructions
In a large skillet over medium-high heat add the sausage, half of the pepperoni, uncooked pasta, pasta sauce and chicken stock. Stir to combine and cover. Bring to a boil. Reduce to medium and cook until pasta is al dente, about 10-12 minutes. When the pasta is cooked there will be some liquid in the pan. That will create a delicious sauce for the pasta as it cools.
Stir in half of the mozzarella. Top with the remaining mozzarella, Parmesan cheese and the remaining pepperoni.
Place under the broiler until the cheese is ooey gooey and melted, about 2 minutes.
Sprinkle with basil.
Serve and enjoy!
Source: Donna Elick, The Slow Roasted Italian
http://www.theslowroasteditalian.com/2017/05/one-pot-pizza-pasta-skillet.html
Pico de Gallo
Everyone loves this easy Pico de Gallo recipe, made in just 10 minutes with fresh tomatoes, cilantro, red onion, and jalapeño. The best topping for all of your Mexican food favorites.
Prep Time 10 mins
Total Time 10 mins
Servings: 6
Calories: 15 kcal
Ingredients
5 roma tomatoes, diced
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 small jalepeño pepper, veins and seeds removed, diced
1 - 2 teaspoons lime juice, to taste
salt, to taste
Instructions
Combine tomatoes, onion, cilantro and jalapeño in a bowl.
Season with salt and add lime juice to taste.
Top on your favorite Mexican food, or serve with chips.
Pico de gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.
Recipe Notes
Makes about 4 cups
Author: Lauren Allen, Tastes Better From Scratch
Blueberry-Lemon Tart
Prep 20 min
Total 1 hr 15 min
Ingredients 5
Servings 16
Ingredients
1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 containers (6 oz each) Yoplait® Original yogurt lemon burst
1 package (8 oz) cream cheese, softened
1 can (21 oz) more fruit blueberry pie filling
1 cup fresh blueberries
Steps
1 Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2 Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
3 Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
4 In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.
Source: Pillsbury
Stacked Beef and Bean Tostada Skillet
Serves: 8 wedges
Ingredients
Olive oil
1½ lb lean ground beef
1 medium onion, finely diced
2 garlic cloves, minced
1 tsp garlic salt
½ tsp lemon pepper
½ tsp oregano
1½ cup medium thick and chunky salsa
1 (1.25-oz) packet quality taco seasoning
15 tostada shells
1 (30-oz) can refried beans
1 (15-oz) taco sauce
3 cups shredded Colby-Jack cheese, divided
Shredded lettuce, pico de gallo, guacamole, jalapeno slices, sour cream or crema for serving
Instructions
Preheat he oven to 350°F. Oil the bottom and sides of a 10-inch cast iron or deep oven safe skillet. Set aside.
Drizzle a large skillet with olive oil. Add the beef, onion, garlic, garlic salt, lemon pepper and oregano Cook over medium high for 10 minutes or until no pink remains. Drain excess fat from the pan.
Add the salsa and taco seasoning to the browned meat. Simmer on low for 5 minutes.
To assemble: layer 5 tostadas on the bottom of the skillet overlapping. spread with ½ refried beans, ½ ground beef and sprinkle with 1 cup cheese.
Repeat, 5 tostadas, spread with ½ refried beans, ½ beef and 1 cup cheese.
Top with 5 tostadas leaving 1-inch border around the edge. (This will to allow taco sauce to drip into the skillet while baking).
Pour taco sauce on top covering the tostadas. Sprinkle with remaining 1 cup cheese.
Bake for 35-40 minutes or until bubbly around the edge and the cheese is melted and golden.
Rest for 5-10 minutes then cut into wedges and serve topped with lettuce, pico de gallo, sour cream and cubed avocado.
Author: Melissa Sperka, Melissa's Southern Style Kitchen
Salisbury Steak Bake
Ingredients
2 lbs ground beef
1 (10¾-oz) can cream of mushroom soup
1 can water
1 pkg brown gravy mix
1 pkg onion soup mix
8 oz sliced mushrooms
Instructions
Preheat oven to 350 degrees.
Form ground beef into 6 patties and place in a 13×9 casserole dish.
In a saucepan, combine cream of mushroom soup, water, gravy mix, and onion soup mix. Heat over medium low and stir until gravy is formed. Pour gravy over patties and top with sliced mushrooms. Bake at 350 degrees for 45 mins or until patties are cooked. Serve with hot mashed potatoes. Serves 6.
Author: Laura Powell, Real Mom Kitchen
Strawberry Frosted Layer Cake
Prep 40 min
Total 3 hr 15 min
Servings 12
Ingredients
Cake
1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
Frosting
3/4 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
4 1/2 cups powdered sugar
1/3 cup seedless strawberry jam
1 teaspoon vanilla Betty Crocker™ red gel food color
1 cup sliced fresh strawberries (about 10 medium)
Decoration
Whole fresh strawberries
Steps
1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
2 In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
4 In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
5 Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.
Source: Betty Crocker