Saturday, August 31, 2013
1 box of Angel Food Cake Mix 1 packet of Knox Gelatin 16 oz container of Strawberries 1 pint container of Heavy Whipping Cream 3/4 to 1 cup of Powdered Sugar 1 tsp pure vanilla Make and bake angel food cake mix according to the box. While cake is baking, wash, cut, and dice strawberries. Take a potato masher and crush the strawberries until they're all the same texture. Add the box of gelatin to the strawberries, mix, and let set. In a medium size bowl, mix the heavy whipping cream with a mixer until formed. Add vanilla and then add powdered sugar to the whipping cream until desired taste. Add strawberries and gelatin mixture to whipped cream in 1/2 cup increments, fold into the whipping cream, and continue until all the strawberries are folded into the whipped cream. Place the strawberry whipped cream into fridge. Take angel food cake out of pan and place onto a cake stand or plate. Cut the cake horizontally in the middle, take off top layer and put onto a separate plate. Take strawberry whipping cream and frost the middle and exterior of the cake. Once done, add the second layer of cake on top and continue to frost the rest of the cake. Don't forget to frost inside the middle hole. Place back in refrigerator when done to help set the whipping cream. Enjoy! Note: This cake doesn't do extremely well in the heat. I recommend you to not let it sit out in the heat for a period of time because the frosting will start to melt and the cake will collapse frysauceandgrits.com
Ingredients 3 pounds pork spareribs, cut into serving-size pieces 1 cup maple syrup 3 tablespoons orange juice concentrate 3 tablespoons ketchup 2 tablespoons soy sauce 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon curry powder 1 garlic clove, minced 2 green onions, minced 1 tablespoon sesame seeds, toasted Directions Preheat oven to 350°. Place ribs, meaty side up, on a rack in a greased 13x9-in. baking pan. Cover pan tightly with foil. Bake 1-1/4 hours. Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 15 minutes, stirring occasionally. Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, 35 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving. Yield: 6 servings. Taste of Home 2013
Sunday, August 18, 2013
Yield: 4 servings Prep Time: 20 min Ingredients: SALAD: 8 cups chopped spinach (1 bag) 1 cup halved cherry or pear tomatoes 1/2 cup corn (frozen, canned, or cut off the cob) 1 1/2 cups chopped cooked chicken 1 large avocado, sliced 1/3 cup crumbled goat or feta cheese 1/4 cup toasted pine nuts DRESSING: 3 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard salt and freshly ground black pepper, to taste Directions: 1. Place spinach in a large salad bowl. add remaining salad ingredients. 2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).
Sunday, August 4, 2013
INGREDIENTS: 2 eggs 3/4 cup milk 2/3 cup seasoned bread crumbs 2 teaspoons dried minced onion 1 teaspoon salt 1/2 teaspoon rubbed sage 1/2 cup sliced fresh mushrooms or more, to taste 1 1/2 pounds ground beef 1/2 cup ketchup ¼ cup brown sugar 2 teaspoons ground mustard 1 teaspoon Worcestershire sauce DIRECTIONS: 1. Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours. 2. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting. allrecipes.com