Springtime Supper Plans

It's another beautiful sunny day in the northeast...flowers are all blooming, breeze is gentle, pefect kind of day to enjoy a dinner out on the deck!  What to have...well, we pulled out all the stops on this dinner & came up with a great combination of flavors.
Bonnie Blair Chicken; Strawberry-Spinach Salad; Vegetable Pasta Salad; Crusty French Bread & Apple Crumb Pie for dessert.  The colors are fabulous & the flavors are as delicious as they sound! 
Enjoy something off the grill for your dinner tonight & make the most of these delightful Spring evenings!

Daffodil Cake

This cake is longer then I typically would make or even look twice at it...but the name caught my eye & has stuck in my recipe box for WAY too many years without actually making it!  How sad...we will be correcting this issue for Easter this year...will post pictures once its made!

Serves 16

CAKE:                                                                              JEWELED LEMON SAUCE:
1/4 tsp salt                                                                                   1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring                            2 Tbs cornstarch
1 1/2 tsp vanilla                                                                            1 c water
1 3/4 c sugar, divided                                                                   2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites                                                           2 Tbs lemon juice
1 1/2 tsp cream of tartar                                                               1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel

Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's  Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated. 
Fold in vanilla.  Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow. 
Stir in lemon peel.  Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce

To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan.  Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter.  Stir till incorporated & warmed through.

Strawberry Spinach Salad

One of my little sisters found this recipe & it quickly became a family favorite!!  Perfect for spring meals, take it to get togethers, partys or family dinners....fabulous way to change up the typical tossed salad!

1 bag of spinach (de-stem)
2 qt strawberries (washed & sliced)
Toss together in a large salad bowl

Dressing:
(make up but do not add to salad until ready to serve)
1/4 c dijon mustard
2 Tbs olive oil
1/3 c honey
Mix up well so that the mustard & honey dissolve completely.

That is it!  super easy, and a great way to enjoy springtime strawberries!

Creamy Parmesan Mashed Potatoes

we love to make our mashed potatoes with cream cheese!  You can add in any cheese you like, it doesn't have to be Parmesan!!  We love sharp white around here...

2lbs red potatoes (about 8) cut into 1/2" chunks
1 c chicken broth
4 oz neufchatel cheese, cubed
1/2 c sour cream
3 Tbs grated cheese (they call for Parmesan, but whatever floats your boat)

Cover potatoes in chicken broth, cover & bring to boil over high heat.  Simmer on med heat for 15 min.  stirring after 8 min.  Uncover, stir potatoes, simmer, uncovered 5-6 min. or until potatoes are tender & most of the broth has been absorbed.
Add neufchatel cheese, reduce heat to low.
Mash potatoes slightly until the cheese is melted.  Add the sour cream & cheese of choice, mash until potatoes are smooth & heated through.

This says it will serve 10, but only 1/2 cup each serving.  Around here, that doesn't cut it :)  I also cook my potatoes till tender, then transfer into my big mixer, using it to mash the potatoes, adding in the cream cheese, then sour cream & cheese, mixing till it is all combined.  Cover immediately with foil tightly, and it will stay hot till you are ready to eat.