Strawberry Cake
1 box of white cake mix
4 eggs
1 cup of oil
1 cup of coconut
1 cup of chopped pecans
3 oz wild strawberry jello
½ cup of frozen strawberries, mashed and slightly thawed
Combine all ingredients and mix well. Pour into 2 round pans. Bake at 350 for 30-40 minutes. Allow the cake to cool (you can even freeze the cakes overnight) and then spread the strawberry filling (recipe below) on top of one layer of the cake. (Note, you can also slice the cake horizontally and put the strawberry filling in the middle of each layer. This would be really yummy, but I was lazy and kept it simple!) Spread the icing (recipe below) on the bottom of the top cake layer, and then place that on top of the bottom layer. Spread the remaining icing all along the tops and sides of the cake; garnish with fresh strawberries.
Icing
8 oz cream cheese, softened
1 stick of unsalted butter, softened
32 oz powdered sugar
½ cup of frozen strawberries, mashed and slightly thawed
½ cup of chopped pecans
½ cup of coconut
Cream together the butter and cream cheese. Add the powdered sugar a little at a time, and mix until well combined. Add the frozen strawberries, and continue to mix well. Stir in pecans and coconuts.
Filling
1 lb. of fresh strawberries
4 tablespoons of sugar
Stem and slice the strawberries. Toss with 3 TBLS of sugar. Allow them to sit for 30 minutes. After 30 minutes, the strawberries and sugar will make a syrupy mixture. Add an additional 1 TBLS of sugar, and let the mixture sit for another 30 minutes. After, mash the strawberries with a fork.
Baked Gruyere and Sausage Omelet
2 TBLS olive oil
1 small onion, diced
½ lb turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 tsp Kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 ½ cups grated Gruyere chese
¼ cup + 2 TBLS chopped parsley
Preheat the oven to 425 degrees F. Lightly grease an 8 by 8-inch baking dish.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
