Strawberry Fudge

Posted by Lori: 

A friend told me about a quick and easy recipe she found on Pinterest. (Here is the link for the original recipe.) She's going to make this recipe for our Parent/Teacher Conferences this Thursday afternoon/evening, and cut the fudge into heart shapes. How neat!


Strawberry Fudge

1 bag white chocolate chips
1 can strawberry frosting

In medium sized bowl, melt white chocolate chips in microwave (watch carefully so the chocolate doesn't burn!).  Stir in the strawberry frosting.  Spread into 9 x 9 inch pan.  Make designs in the fudge, if desired. Freeze until fudge is hardened.  Cut into desired shapes.
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Valentine's Day Sweets and Treats

Posted by Lori:

Valentine's Day will be here shortly.  It is always a fun day to make special treats and meals for your loved ones.  Our family usually does a special breakfast because the rest of the day is busy with school and school activities.

Here are a few ideas for your special day:

Strawberry Topped Waffles
Chocolate Covered Strawberry Pie
Strawberry Angel Food Cake
Strawberry Smoothie
Strawberries and Cream Twinkie Cake
Very Berry Breakfast Parfait
Rice Krispie Treat Kisses
Strawberry Soda Cake
Chocolate Valentine Cookies
Heart-Shaped Cinnamon Roll

What special treats are you making for Valentine's Day?

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Cupid's Cupcakes

Posted by Lori: 

This is such a cute idea from Family Fun. It's for easy heart-shaped cupcakes!  Here is the link for them:  Cupid's Cupcakes.  There are a lot of great Valentine's Day recipes and crafts on the Family Fun site.  Enjoy!
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Fabulous Feta Salad

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Posted by Lori: 

This is the third and final new salad I made for last week's school event. This one was delicious, and for sure it will become one of my favorite recipes when needing to take a salad for luncheons or events. I can eat a whole can of Mandarin oranges, anyway, so putting them in a salad makes it that much better, in my opinion!

FABULOUS FETA SALAD
5 ounce package spring-blend salad mix
1/2 cup chopped pecans, toasted
3/4 cup crumbled feta cheese
6 slices bacon, crisply cooked and crumbled
11 ounce can mandarin oranges, drained and halved
Grated Parmesan cheese to taste
Poppy Seed Dressing  (recipe below)

 Divide salad mix equally among four serving plates; top each with equal servings of pecans, feta cheese, bacon and mandarin oranges. Sprinkle with Parmesan cheese; drizzle with Poppy Seed Dressing. Serve immediately. Serves 4. 

***I made the salad in a large bowl, adding the dressing right before serving.

 POPPY SEED DRESSING 
1/2 cup mayonnaise
1/2 cup sugar 1 tablespoons apple cider vinegar
3/4 cup milk
1 tablespoon poppy seed

Whisk together mayonnaise and sugar; whisk in vinegar and remaining ingredients. Add to salad.

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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. Pin It Now!

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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