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Recipe: Fresh Strawberry Upside Down Cake

From Christine Schlittenhart’s Kitchen

INGREDIENTS:
2 ½ cups crushed FRESH strawberries
1 (6 oz) strawberry flavored Jello gelatin
3 cups miniature marshmallows
1 (18 oz) package yellow cake mix
    (batter prepared as directed on cake mix)

DIRECTIONS:
1. Pre-heat oven to 350 degrees.
2. Spread crushed strawberries on the bottom of a 9x13 pan.
3. Evenly sprinkle dry Jello gelatin onto strawberries.
4. Evenly top with mini marshmallows.
5. Prepare cake mix as directed on package.
6. Pour cake mix evenly over marshmallows
7. Bake for about 40-50 minutes, until toothpick comes out clean.
8. Cool in pan for 15 minutes. Run a knife around the sides to loosen, turn upside down onto serving plate.
Store cake in refrigerator.  Serves 12.

Recipe - Cream of Pumpkin Soup

From Christine Schlittenhart’s Kitchen

INGREDIENTS:
1 cup chopped white or yellow onion
2 tablespoons butter, melted
2 (14.5) ounce cans of chicken broth
1 (15) ounce can pumpkin puree
¼ cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground black pepper
Pinch of cayenne pepper
1 cup heavy whipping cream

DIRECTIONS:
1. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer cooled broth mixture into the container of a blender or processor. Process until smooth.
2. Return mixture to saucepan. Add remaining can of broth, pumpkin, brown sugar, salt, ground cinnamon, ground ginger, ground pepper & cayenne; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
3. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.

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Recipe: Christine's Salty Toffee

From Christine Schlittenhart's Kitchen

INGREDIENTS:
1 c. brown sugar
2 sticks real butter
12 oz. chocolate chips
6 oz. package of sliced almonds
Saltine crackers

DIRECTIONS:
1. Line a large jelly roll pan (one with sides) with foil.
2. Cover with soda crackers.
3. Boil brown sugar and butter together 3 minutes (start timing when it starts boiling).
4. Pour over crackers.
5. Bake 6 to 7 minutes at 375 degrees.
6. While hot, pour chocolate chips on top. Smooth over, then spread almonds. Let cool, then freeze for several hours.
Break into pieces to serve. Perfect for Gifts Too!

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Recipe: Mother’s Day Quiche

From Christine Schlittenhart’s Kitchen

INGREDIENTS:
½ cup light or regular mayonnaise
½ cup milk or half-n-half
4 eggs, lightly beaten
8 ounces of shredded pepper-jack cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup chopped red onion
¼ cup chopped green or red pepper
Garlic salt & pepper to taste
Minced garlic to taste
1 (9 inch) unbaked pie shell, using a deep dish pie plate

DIRECTIONS:
• Preheat oven to 400 degrees. Line a cookie sheet with foil.
• In a large bowl, whisk together mayo & milk until smooth. Whisk in eggs. Add salt & pepper.
• In skillet, saute' onion, peppers, minced garlic & patted dry spinach.
• Layer spinach & cheese in unbaked pie shell, making several layers of each.
• Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
• Bake in preheated oven for 45 minutes. Remove cover & bake 10 to 15 minutes, or until top is golden brown & filling is set.