Tuesday, May 12, 2009
Monday, May 11, 2009
- 1 package white cake mix
- 1 package (3 ounces) strawberry-flavored gelatin powder
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 1/4 cup water
- 3/4 cup mashed strawberries
- Strawberry Icing
- 1/2 cup butter
- 1 pound confectioners' sugar
- 1/4 cup mashed strawberries
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.
For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.
I can't find the exact recipe that I used, but this looks close. I always use real sweet potatoes, instead of canned.
1 (16 oz.) can sweet potatoes
1/2 c. brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten
4 tbsp. melted butter
1 pkg. marshmallows
Butter baking dish. Place 1/2 of mixture in dish. Dot with marshmallows, then add remaining mixture. Bake at 350 degrees for 30 minutes. Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown.
Vigo Red Beans and Rice (found on the rice aisle)
Cook red beans and rice according to package. Meanwhile cook sausage according to package. When sausage is finished cooking, cut and dd to red beans and rice. Let simmer and serve with French bread!
- 4 cups cooked elbow macaroni, drained
- 2 cups grated cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 4 tablespoons butter, cut into pieces
- 1/2 teaspoon salt
- 1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
- 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
- 1/4 cup extra-virgin olive oil
- 4 to 6 cloves garlic, crushed
- 1 tablespoon fresh or 1 teaspoon dried rosemary
Preheat the oven to 350 degrees F.Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.
12 ounces smoked bacon
2-1/2 pounds Yukon Gold potatoes
3/4 cup sour cream
1/2 cup butter, softened
2 teaspoons salt
1 teaspoon pepper
2 cups sharp cheddar cheese, finely grated
fresh Rosemary for garnish
In a skillet over medium high heat cook bacon until crispy; drain on paper towels. Crumble into small pieces; set aside.
Cut Yukon Gold potatoes into 1-inch cubes; put in saucepan with cold water, bring to a boil. Turn the heat down to a simmer, cover and continue to cook until fork tender. Drain and mash until there are no lumps. Add sour cream, butter, salt and pepper, continue mashing until smooth and creamy.
Fold cheese, then bacon (reserve 1 tablespoon for garnish) into the mashed mixture. Serve in a large bowl, top with rosemary, reserved bacon and serve.
- 4 teaspoons dried rosemary
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried marjoram
- salt and pepper to taste
- 3 pounds pork tenderloin
- 1 (12 fluid ounce) bottle hard apple cider
- 3 Granny Smith apples, cored and cut into 1 inch pieces
- 1 large red onion, cut into 1 inch pieces
- 5 tablespoons brown sugar
- 1/3 cup all-purpose flour
- 3/4 cup maple syrup
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F.
- Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
- In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F. Transfer roast, apples, and onion to a serving platter.
- For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
- Slice roast, and serve with gravy.
- 1 egg
- 3/4 cup milk
- 1 cup shredded Cheddar cheese
- 1/2 cup quick cooking oats
- 1 teaspoon salt
- 1 pound ground beef
- 2/3 cup ketchup
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons prepared mustard
- Preheat oven to 350 degrees F.
- In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
- In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
- Bake, uncovered, at 350 degrees F for 45 minutes.