Jelly Roll (Paula Deen's)

4 eggs, separated
3/4 cup sugar
1 tablespoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt
Garnish:
Confectioners' sugar, for dusting, sifted
1 cup jam or jelly, stirred well

Directions
Preheat oven to 400 degrees F.
In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.
Loosen edges of cake, invert cake onto a towel dusted with confectioners' sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.
Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll. Sprinkle with confectioners' sugar

Ho Ho Cake

Chocolate Cake Mix

Filling: 1 stick butter
1/2 cup crisco
1 cup sugar
3 T flour
2/3 cup milk
1 t vanilla

1 can chocolate frosting

Make cake according to directions in a 9 by 13 greased pan.

filling: Cream together butter, crisco and sugar. Add flour, milk and vanilla. Beat until smooth then spread on cooled cake. Place in freezer until cool enough to spread icing on top.

Microwave frosting until smooth enough to spread easily (15 seconds). Spread over filling and refrigerate until serving.

Pork Chops and Stuffing

4 pork chops
3 cups bread cubes
2 T chopped onion
1/4 cup butter melted
1/4 cup water
1/4 t poultry seasoning
1 can cream of mushroom soup
1/3 cup water

Brown pork chops on both sides. Pour off drippings. Mix bread cubes, onion, butter, 1/4 cup water and seasoning. Put chops in a roaster with a mound of stuffing on each chop. Blend soup with 1/3 cup water. Pour over chops and stuffing. Cover and Bake at 350 degrees for 1 hour.

Slow Roasted Honey Glazed Salmon

2 T Honey
2 T Butter (room temp)
1 t Lemon Zest
1 t Pepper
2 t Dijon Mustard
1 T Chopped Fresh Tyme
1/2 t salt

4 Boneless Salmon Steaks about 1 inch thick

Preheat oven to 225 degrees. In small bowl mix all ingredients except the salmon. Arrange salmon on shallow roasting pan, lined with foil. Spread mixture to coat the top of the salmon. Roast at 225 degrees for 25 minutes.