Spiced Rum Cake

From the Kitchen of: Jessica Brainard

SPICED RUM CAKE

1 stick of butter

2 scoops of crisco shortning

1 3/4 cups of sugar

1 tablespoon of vanilla

4 eggs

1 1/2 cups of white flour

1/4 cup of corn starch

1 tablespoon baking powder

1 cup of Captain Morgan Spiced Rum

SPICED RUM SYRUP

1 cup Log Cabin Syrup

1/4 cup of Captain Morgan Spiced Rum

Mix the butter, crisco, sugar, eggs and vanilla in a small bowl. In a large bowl mix the flour, corn starch, and baking powder stir in the wet mixture from the small bowl. Add the rum blend well with the mixer. Scrape the sides pour into the greased bunt cake. Bake for 60 minutes at 350. After the cake is cooled, microwave the syrup and 1/4 rum together for 2 minutes. Pour over the cake and let it cool again. The syrup mixture will settle towards the bottom.

Lasagna

LASAGNA

1 Pack of cooked Lasagna noodles

1 jar of tomato sauce

1 cup of ricotta

2 sliced tomatos

1/2 yellow onion, sauted

3 cloves of garlic, sauted

1 pound of ground turkey browned and drained

1/2 can of black olives drained and sliced

1 bag of shredded mozzarella cheese

2 tablespoons of olive oil

Brown the turkey drain the fat. Add the onion and garlic and saute until tender. Oil the lasagna pan spread a thin layer of sauce then add a layer of lasagna noodles overlapping. Layer with ricotta, sliced tomatoes, black olives, turkey, sauce, noodles, ricotta, turkey, sauce, and top with half of the bag of shredded cheese. Bake for 1 hour. Sprinkle the remainder of cheese and bake 5 more minutes until the cheese is bubbly.

Biscuits and Gravy

From the Kitchen of: Jessica Brainard

BISCUITS AND GRAVY

1 pound of sweet Italian Sausage

1 Pack of Country Style Gravy Mix

1 cup of heavy cream

2 dashes of fresh thyme

2 tablespoons of butter

12 buttermilk biscuits

1 tablespoon salt

1 tablespoon of pepper

Remove the sausage from the casing and brown in a skillet. Drain the fat. Bake the biscuits for 10 minutes. Make the gravy according the the pack bring to a simmer. Add the sausage, buttermilk, herbs, butter, and salt and pepper. Cook on a medium heat for 5 minutes and simmer for 5 minutes. Pour the gravy over the biscuits and enjoy for breakfast or dinner.

Stuffed Mushrooms

From the Kitchen of: Jessica Brainard

Stuffed Mushrooms

2 cups of cornbread stuffing

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2 splashes of heavy whipping cream

1/4 cup shredded parmesan cheese

2 tablespoons of chopped sage

Mix the first four ingredients in a bowl. Wash the mushrooms take off the stems. Scoop the mixture into the cap of the mushroom and bake on a cookie sheet drizzled with olive oil for 15 minutes.