White Chocolate Raspberry Cake

1pkg.(6 squares) white baking chocolate, chopped(I used 6oz white chocolate chips)
1/2 cup butter
1pkg.(2-layer size) white cake mix
1 cup Milk
3 Eggs
1tsp. Vanilla
1/4 cup Raspberry jam
1 cup Raspberries
White chocolate-cream cheese frosting (recipe at the end)
1pkg Cream cheese, softened
1/4 cup Butter, softened
1pkg(6 squares) White baking chocolate, melted, cooled slightly
1tsp.Vanilla
2 cups Powdered sugar

Preheat oven to 350. Grease and flour 2 (9inch) round cake pans; set aside. Microwave chocolate and butter in meduim bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened. Beat on medium speed for 2 minutes or until well blended. Pour evenly into prepared pans.

Bake 25-28 minutes or until toothpick instereted in center comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.

To make the frosting:
Beat cream cheese and butter in large bowl with electric mixer on medium spped until well blended. Add melted chocolate and vanilla; mix well.

Add sugar gradually, beating until light and fluffy after each addition.

To assemble the cake:

Place 1 cake layer on serving plate; spread layers with 2/3 cup of the white chocolate cream cheese frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Topw with raspberries just before serving. Store in the refrigerator.

Egg Drop Soup

Servings: 4

Ingredients:
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
1 can creamed corn
2 tablespoons chopped green onion

Directions:
1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. Remove from heat, pour beaten egg into soup, stirring constantly in one direction for 1 min.
3. Mix in creamed corn. Garnish with green onions.

ALL RIGHTS RESERVED © 2011 Allrecipes.com adapted by Maria
Printed from Allrecipes.com 2/17/2011

My notes: I doubled the recipe, and to prevent the eggs from scrambling when I put them in, I :1. turned off the heat right before adding the eggs, 2. streamed them in very slowly from up above, 3. Stirred swiftly in ONE direction for 1 minute to ensure that the eggs were fully cooked.

YUM!

Raspberry - Rhubarb Punch - February 2011 at Jessica's

Raspberry Rhubarb Punch

1/2 can Orange Juice concentrate
3 packs of Crystal Lite Raspberry (each is supposed to make 2 qts)
1 quart Rhubarb Juice
Water to make 1 gallon

Notes: The original recipe called for 1 pt. rhubarb juice and 2 packages of raspberry kool-aid (add sugar if you don't use sugar-free). Unfortunately, raspberry kool-aid is almost *impossible* to find, so you got Crystal Lite. :-)

Tortilla Soup

1/2 cup chopped tomatoes
9 cups chicken broth
6 cloves garlic
1/2 onion chopped
2 fresh jalapenos
1 tsp dried oregano
1/2 onion sliced
2 cups chicken shredded or cubed
1 lime juiced

Boil broth, add garlic, tomatoes, chopped onion, jalapeno, oregano. Simmer 30 minutes. Broil sliced onions until soft and a little brown. Add onions, chicken, and lime juice to soup. Simmer til heated. Can top with tortilla chips, sour cream, jack or cheddar cheese, tomatoes and extra limes. Enjoy

Korries house Dec. 2010