Adjust oven rack to middle position and preheat oven to 350°F. Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula. Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired.

In a small bowl combine vinegar, mayonnaise and mustard. In a large bowl combine cabbage, carrots, bell peppers and celery. Pour dressing over vegetables, mixing to coat evenly. Chill, and serve over lettuce leaves.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.

Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal, make sure there is a cool side to the grill where there are fewer coals.

Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.

Turn the chicken pieces over and baste them with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.

By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature. Paint with more barbecue sauce and serve.

Combine Lillet Rose (a fortified wine blend of Sauvignon Blanc and Muscatel), grapefruit juice, gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 6 stemmed cocktail glasses. Serves 6.

Combine the sugar, mint, and lime juice. Muddle with a spoon. Add ice to a drink shaker along with vodka. Shake vigorously and strain into a flute. Top the glass with champagne; garnish with a few fresh berries and a sprig of mint. Serves 1.

Bring 4 cups of water to a boil in a medium saucepan and add tea bags. Remove pan from the heat, cover it, and allow tea bags to steep for 5 minutes. Remove and discard tea bags. Add sugar to saucepan and stir until dissolved. Add remaining 3 cups water and stir to combine. Transfer mixture to a pitcher, and add lemon juice and rum. Chill thoroughly before serving. Serve over ice, in tall glasses garnished with mint sprigs.

For each Morning Glory Mimosa, you will need to pour 2 ounces of chilled sparkling wine into a Champagne flute and allow bubbles to settle. Then pour 2 ounces of orange juice into the flute, stir gently. Finally top with a half a shot of pineapple vodka, stir gently again and you’re good to go.

Heat oven to 350 degrees. Heat olive oil in a skillet over medium-high heat. Add vegetables and cook until onions are soft. Place vegetables on half of each tortilla. Cover vegetables with cheese and fold tortillas in half. Place on a cookie sheet that has been sprayed with non-stick cooking spray. Cook in oven for about 10 minutes, or until cheese melts. Remove from oven and cut into thirds.

Heat oven to 350. In a skillet, cook beef over medium heat until brown. Stir in onion. Coat bottom of 9x13” baking pan with non-stick cooking spray. Cover bottom with half of enchilada sauce. Dip each tortilla into sauce to coat both sides. Spoon beef and a few spoonfuls of cheese into each tortilla and wrap them. Place them seam-side down into the dish. Pour remaining sauce over tortillas and cover with more cheese and top with black olives. Bake for 30 minutes, watching to make sure cheese doesn’t brown.