Let Them eat Cake.......

and Chicken tortellini! I cooked this weekend. My husband loves to cook and he does most of it. He hates to clean up afterwards, and I don't mind at all. So we have the best of both worlds! My husband does not bake, but I do. It is strawberry season in the south, and I couldn't help but pick up some containers of strawberries at the grocery this weekend. I decided to experiment with a strawberry cake, and this is what I came up with! I made a Pillsbury white cake according to package directions. I made a batch of Wilton's Buttercream Frosting. (I used this recipe when I made my daughters' wedding cakes, and everyone loved it.) I lightly frosted the bottom layer, and made a two layer "dam" of frosting around the edges. I then placed the layer in the freezer for about ten minutes to allow the frosting to set. I opened a 16 oz. container of strawberries, and rinsed and hulled them. I took about 4 oz. of strawberries and finely chopped them. I added enough strawberry glaze to coat them. (Strawberry glaze is sold in 13 oz.containers in the produce section.) I removed the cake from the freezer and added the strawberries to reach almost to the top of the icing "dam." Then I lightly frosted the top layer and placed it icing side down on top of the strawberries. This was so all of the strawberry glaze and juice from the berries would not sink into the cake. Next I frosted the sides with a normal amount of frosting. On the top I added a very thin layer of frosting and piped shells around the outside. The remaining strawberries were sliced thinly, coated with gel and added to the top of the cake. Then I sprinkled red sugar around the top and sides. Delicious! or as my grandson says, "Yumma, yumma, gumma, gumma!"

Chicken Tortellini
This is my version:
4 boneless chicken breasts
16 oz. sliced fresh mushrooms
20 0z. three cheese tortellini

1 can cream of chicken soup
3/4 c. heavy cream
2 cloves fresh garlic
1 tsp. crushed red pepper flakes
1 pkg. chicken bouillon powder
Cook tortellini according to package directions. Drain and set aside. In skillet, cook chicken in one tablespoon of oil until done. Remove and cut into dice sized pieces. Set aside. In large skillet saute mushrooms in small amount of butter. Add cream, soup, crushed and chopped garlic, bouillon powder, crushed red pepper, and a dash of salt. Stir well until blended. Add chicken and tortellini. Bring to a light boil. Cook 7-10 minutes, stirring occasionally until hot. This dish will fill a large 9" x 13" pan. Enjoy!