Cake Mix Red Velvet Cake

Posted by Donna:

At Christmas, Kimberly made a Red Velvet Cake that started off with a cake mix. One of the mother's where Kimberly teaches made this cake for the teachers, and all the teachers loved it. The mother was kind enough to share her recipe with them. And, Kimberly shared it with me. We had a fellowship meal today after our morning worship service, and I decided to make this cake. It's really, really moist.

Cake Mix Red Velvet Cake

1 butter yellow cake mix
1 small box chocolate instant pudding
1/2 cup oil
1 cup cold water
4 eggs
1 oz. red food coloring

Mix all the ingredients together and beat for about 3 minutes.
Pour into two round cake pans that have been lined with wax paper.

Bake at 350 degrees for 30 minutes.
After the cakes have cooled, frost the top of the first layer--add the second layer---then frost the top and sides of the two.


Frosting:

1 (8oz.) cream cheese, room temperature
1 stick butter, room temperature
2-3 cups powdered sugar
1 tsp. vanilla




This is such a quick version of this cake ----and it's so good.

Farmer's Wife Salad

Posted by Lori:

Here is another recipe I made for our school's FFA auction/fundraiser this week.  It came from the Gooseberry Patch Quick & Easy Family Favorites Cookbook, as well.  This salad was really good and was almost gone when I went to pick up my bowl.  It's definitely a keeper!  

My sister-in-law mentioned on the bread salad that maybe garden fresh tomatoes would have tasted better to me.  I'm absolutely positive that it would have.  Nothing beats straight from the garden tomatoes!  Too bad our part of the world didn't grow any last summer.  It was too hot, I suppose.  The little tomatoes (sweet cherubs, I think) make an "OK" substitute, but still there is no comparison.  (Makes me excited about planting our garden this summer!)

FARMER'S WIFE SALAD 

(What a cool name for this salad!  If it were me it would say "Goat Man's Wife Salad! :)

1 head broccoli, chopped

1 head romain lettuce, torn

1 pint cherry tomatoes, halved

1 cup mayonnaise-type salad dressing

3 1/2 Tablespoons sugar

1 1/4 Tablespoons vinegar

3/4 pound bacon, crisply cooked and crumbled

Combine broccoli, lettuce and tomatoes in a large bowl.  Combine salad dressing, sugar and vinegar in a separate medium bowl, pour over lettuce mixture and toss to coat.  Sprinkle with bacon.  Chill before serving.  Serves 8.

Recipe submitted by Coli Harrington, Delaware, OH

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Panzanella Bread Salad

Posted by Lori:

Monday night we had an FFA Chapter event, where officers were asked to bring salads.  Since two of our children are officers, I decided to do three different salads.  I searched through a Gooseberry Patch Quick & Easy Family Favorites' cookbook, looking for some new recipes.  This recipe, for Panzanella Bread Salad caught my eye because of the odd ingredient - bread.  I like cornbread salad (you can find it on this blog.  Search Cornbread Salad.)  I don't ever remember seeing a recipe with bread in it, have you?

Well, I made it, and I ate it.  It was okay, but not great (in my opinion).  Since many of the attendees were teenagers, not a lot of people tried the salad.  But, I'm posting it, just in case someone else might like to try it.  It's definitely different, but I had fun making it!

Panzanella Bread Salad

4 cups Italian bread, torn into bite-size pieces

5 tomatoes, diced

1/2 red onion, sliced

1/2 cucumber, peeled, quartered and sliced

1/2 cup fresh basil, chopped

3 cloves garlic, minced

3 Tablespoons red wine vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Combine first 6 ingredients; toss well. Sprinkle with vinegar, oil, salt and pepper.  Let stand at room temperature 1 1/2 to 2 hours before serving so the bread can absorb the dressing.  Serves 4 to 6.

Submitted to cook book by:  Annmarie Heavey from Bridgewater, MA

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Potato Soup

Posted by Lori:

 I received this recipe from a friend when I asked (begged) for recipes for the blog last week! I was out of new ones to share and hadn't made anything new in a long time. Thanks, Amber!

Potato Soup

1 can chicken broth and enough water to make about 5 cups liquid
1 pkg frozen O'Brien potatoes
1 can cream of chicken soup
1 can cream style corn
1/2 pound Velveeta cheese, cubed

 Bring liquid to boil and add potatoes. Cook for 10 minutes. Add soup (undiluted), corn, and Velveeta. Simmer and stir until soup and cheese are blended. Amber said she usually adds some shredded chicken breast to hers, but it's good without as well.
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Picture Frame Craft

Posted by Donna:

A couple of weeks ago, I was "exploring" pinterest and found this craft. I just loved it. I decided to make this and write Larry messages from time to time. After I wrote the first message, I told him the idea was for him to write me messages as well. So far, he has written none!!!! But, that's okay, I've had fun writing his, and I think he has enjoyed them as well. I wrote the one I have posted in the picture this morning before I left for worship services. He has to be at the church building before I do because he does the PowerPoint for the hymns we sing; so, he didn't see the new message until after we got home from worship services. Instead of thanking me, he asked me what I wanted!!!!!! I can't believe he thought I only wrote this because I wanted something in return. Of course, he was just teasing me.

After I made this frame, he told me I should have printed the words that said--I am mad at you because.........that way I could switch them out. Husbands are so funny!!!!!

This is very, very easy to make. After choosing the scrapbook paper you like, print the words --I love you because---on it.

I made a burlap/muslin flower to attach to the frame to dress it up a little. Purchase a dry erase marker and your set to go.

Steak Stroganoff

Posted by Lori: 

This recipe was sent to me by a Facebook friend. I haven't had time (lately) to try out any new recipes, so I asked for friends to send me some to share with you. This Steak Stroganoff sounds great and it's a time saver because it can cook in a crock pot. 

I'm assuming that the last minute cooking time is on the stove.

Steak Stroganoff 

Makes 6 Servings......Preparation Time: 15 minutes

Slow Cooker Cooking Time: 3 to 3 1/2 hours on high or 6 to 7 hours on low
Last-Minute Cooking Time: 10 to 15 minutes on high

Place the following ingredients in your Crock Pot or large sauce pan and cook the appropriate length of time:

2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon paprika
1 boneless beef round steak (about 1 3/4 lb.)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 cup water
1 package (1 oz.) dried onion mushroom soup mix
1 jar (9 oz.) sliced mushrooms, drained
1/2 cup dairy sour cream
1 tablespoon minced fresh parsley
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Applebee's Fiesta Lime Chicken

Posted by Lori:

One of my children's former teachers told me about this great chicken recipe.  She found it on Pinterest. Sounds delicious!  Can't wait to try it!  The recipe comes from http://www.copycatrecipeguide.com/.

Applebee's Fiesta Lime Chicken Ingredients

4 boneless, skinless chicken fillets

2 cups tortilla chips, crumbled

1 cup Montery jack, colby, or mild cheddar cheese cheese, shredded

Marinade

1/3 cup teriyaki sauce

1 cup water

2 1/2 Tablespoons lime juice

2 Teaspoons garlic

1 Teaspoon smoked paprika

1/2 Teaspoon salt

1/4 Teaspoon ground ginger

Sauce

16 ounces sour cream

1 Hidden Valley fiesta ranch dips seasoning packet

Applebee's Fiesta Lime Chicken Recipe

1. Clean chicken and rinse.
2. Combine teriyaki sauce, water, lime juice, garlic smoked paprika, salt and ginger in a medium-sized mixing bowl. Opt for fresh lime juice over prepared lime juice for optimal flavor.
3. Stir marinade until the salt dissolves in the liquid.
4. Place chicken in marinade and ensure all sides are coated.
5. Top bowl with plastic wrap and place in a refrigerator.
6. Flip chicken in marinade after an hour.
7. Remove chicken after a total of 2 hours marinading.
8. Combine sour cream and the fiesta ranch seasoning packet in a small mixing bowl. Stir to incorporate the sauce. Refrigerate as needed.
9. Preheat oven to a high broil.
10. Preheat grill to high.
11. Grill each chicken for 3 to 5 minutes on each side until done.
12. Place chicken on a baking sheet, then coat each with a layer of the dressing mixture.
13. Top each chicken piece with a thick layer of shredded cheese. If you want to lower calories, minimize the amount of cheese used.
14. Place baking sheet in the oven and broil for about 3 minutes, or until the cheese is bubbly.
15. Plate chicken on a half-cup of tortilla strips.
16. Serve chick with flavored rice and fresh pico de gallo.
17. Garnish with lime wedges and parsley if desired.

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