Beauty Is In The Cake

We were featured in the meme Weekend Potluck for our meatless loaf recipe. Take a look at our recipe located here

This week I hope we share something just as tasty and to me is very tasty and beautiful looking. My mothers parents are only the second generation in America. Our family originated in France and Sweeden and my grandfather could still count and speak in the native language. My great grandmother would make my mother and her sister and brothers yummy goodies using recipes from their mother country. Now that I know the history I am often looking for beautiful yummy confections to surprise my mother on her birthday. This beautiful cake would be one that she may have loved as a child.

1/2 c shortening.
2 1/4 c all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 1/2 c sugar
1 c milk
1 tsp vanilla
3 eggs

Heat over to 350F. Grease 2-9" cake pans and place wax paper in bottom of each. Mix shortening until softened. Mix dry ingredients and add to shortening. Add vanilla and 3/4 c milk. Mix for 1-2 min. Add rest of milk & eggs. Mix 1-2 min. Bake 25-30 min. Cool in pan 10 min and turn out.

Cut each cake in half to make 4 layers. Put fruit in between layers and cover cake with whipped cream.

This cake is good with any fruit, but we usually put sliced bananas, strawberries and kiwi in between the layers (1 fruit/layer, not all together). We slice kiwi and cut the tops off strawberries and alternate them around the middle or bottom of the cake. On top we usually put all kinds of different stuff (raspberries, blackberries, blueberries, peaches, pretty much whatever is in season or whatever you feel like). Enjoy!
recipe source : Cakes You Can Bake

 Make The World Cuter

Giveaways This Week

Giveaways this week include

Win a beautiful Andean Collection Bracelet Simply Follow this link to enter

Mediterranean Pepper Salad

Mediterranean Pepper Salad
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.
By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

shared at

fishing mix

The weather has been perfect to get those fishing poles out and do a bit of fishing. The kids love it and we love to sit , relax, and watch them have a great time. So why not grab those fishing poles out and take along this snack mix so that you can enjoy yourself watching the kiddos. Who knows you may just pull the big one in.

3 cups goldfish-shaped baked snack crackers

2 cups pretzel sticks

2 cups toasted oat cereal
2 tablespoons freshly grated Parmesan cheese
1/4 cup Land O Lakes® Butter, melted
1 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
2 cups gummi candy fish and/or worms

Heat oven to 350°F. Combine crackers, pretzels, cereal and cheese in large bowl.

Stir together all remaining ingredients except gummi candy in small bowl. Pour butter mixture over cracker mixture; toss to coat.

Spread mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake, stirring occasionally, for 18 to 23 minutes or until lightly browned. Cool completely. Stir in gummi candy. Store in airtight container.

What Are You Watching On TV

I am not sure about all of you but I must admit that I am addicted to the T.V. Sure I have those shows that are my favorites , I am sure that everyone does. I am also always paying attention to what the kids are watching after all most times they are watching some pretty cool shows. Then there are those times that I treat myself to a pay per view movie or event. All of these great shows can be brought to you by Direct tv

Direct T.V. offers you the ability to take a rest and watch a t.v. program that will suit your taste. There are many options available as they offer the most options among satellite T.V. providers. DirectTV earned the #1 satellite T.V. provider in the U.S. with over 19 million Americans customers. HD service is available with every package that is offered by DIRECTV  Both local channels as well as over 140 of the most popular channels.

I am the mother of 3 sons of my own and then I also have 3 daughters who also love sports. Now that my family is growing it is so fun to see my family argue over what team is going to win and watching the game together on t.v. to see if our predictions come true. DIRECTV is there to help customers by offering the most sport channels with the best deals. Sports of all sorts are available and best part of all it is available on T.V in the comfort of home.

 Me and my daughters are all movie lovers and while my favorites are old type of movies that were either when i was growing up or before I was born my daughters would rather watch the newer movies that are available. The great thing about DIRECTV is that we can all be happy as all sorts of movies including some of the latest movies are available. There are also premium program channels like HBO, SHOWTIME and Star available so that everyone can enjoy some great moments on TV.

Want more information? Check it out at this link http://www.dx3.net/

Oh Yummy!!!

This sweet dessert is something my mom would love as she loves her cappuccino and caramel find this sweet recipe here

Gluten Free Coconut Layer Cake

For fluffy white-chocolate whipped cream frosting

• 3 cups heavy cream, chilled
• 9 ounces white chocolate, coarsely chopped
• 2 teaspoons coconut or golden rum
• 1/8 teaspoon fine sea salt

For coconut layer cake

• 1 3/4 cup almond flour
• 2 tablespoons coconut flour
• 10 large eggs, at room temperature, separated
• 1 tablespoon coconut or golden rum
• 2 cups confectioner's sugar, sifted
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon fine sea salt

To assemble

• 2 cups (3 ounces) unsweetened coconut flakes, for coating

Special equipment:

• Special equipment: 3 (9-inch) round cake pans

print a shopping list for this recipe

Preparation

Make frosting
Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.

In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.

In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)

While frosting is chilling, make cake
Preheat oven to 350F. Line bottoms of cake pans with parchment paper.

In large bowl, whisk together almond and coconut flours.

In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.

In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.

Assemble cake
Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.

recipe source : Epicurious.com

shared at: Musing of A Housewife

Tortellini Salad

1 (9-ounce) package fresh cheese tortellini

2 cups halved cherry tomatoes

2 cups fresh spinach leaves, coarsely chopped

1/2 cup chopped pepperoncini peppers

6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese

1/4 cup capers

1/4 cup chopped fresh basil

1 (16-ounce) can navy beans

2 tablespoons fresh lemon juice

1 1/2 tablespoons extravirgin olive oil

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.

Nancy Hughes, Cooking Light
MAY 2003

Lots of Fun at the Kentucky Derby

Strawberry Parfait

Strawberry Parfait Recipe

By Pastry Chef on August 2nd, 2008

6 large fresh or thawed frozen strawberries
1/2 cup strawberry flavored yogurt
1 tablespoon orange juice concentrate
1 teaspoon firmly packed brown sugar
1/2 cup sweetened shredded coconut (optional)

1. Place strawberries in a bowl; lightly mash with fork.
2. Spoon strawberry mixture into four long-stemmed wine glasses.
3. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
4. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.

May 6 No Diet Day

Just found out that today was no diet day but if you did not find time to participate in this or it comes to late in the evening you may want to observe this tommorow

Blog Hopping

Sellers Beware Rummage Sale Buyers are Coming Your Way

One of my fun hobbies is to go to rummage sales. So much fun and when you find something you have been looking for then that just puts a smile on my face.

There are a few rules that buyers should keep in mind when out rummaging this yard sale season 

It is true that early birds get the best worm. The only thing is don't get the seller upset by being there too early simply get there at the very beginning.

Geting there at the end has its benifits as well. Since sellers normally like to get rid of what they had left behind than to pack it all up there are normally good chance for great buys.

If you find something you are really interested put your tabs on it pick it up, carry it with you or have someone watch it if it is to big to carry around. It is a whole lot easier to change your mind and put it back than to grab it if someone else decides they like it as well.

Play your cards right by letting them know that you are really interested in a piece but if you are going to negotiate you want to keep a poker face allowing them to see that you are interested but at a certian price Dont be insulting by offering to little but keep your reasonable price in mind and be ready to walk away if you don't get near the price you think is reasonable

Great advice is to try it before you buy it. This way you dont get home and be disappointed because an item you purchase does not work.

If you plan on purchasing a lot become a piler and make a pile and ask if they can do any better on all of that.

shared at Frugal Friday

Meatless Loaf

MEATLESS LOAF
Makes 1 loaf to serve 4 to 6 people; Prep Time 15 minutes; Cook time 50 minutes
1 cup dry brown lentils
2 medium carrots, grated
1 cup diced Medjool dates
1 medium onion, diced
1 stalk celery, diced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon cumin
2 tablespoons soy sauce
2 tablespoons A-1 sauce
1/2 cup ground or very finely minced pecans
1 1/2 cups cooked rice
1/2 cup dry bread crumbs
3 large eggs
Preheat oven to 350 degrees.
Cook lentils in boiling salted water for 20 minutes, or until very soft. Drain well. Place in food processor and pulse until very small bits.
Saute the carrots, dates, onion, celery in the butter in a large skillet over medium high heat for 6 to 8 minutes, until very soft, stirring frequently to remove moisture. Add in garlic, cumin, A-1 sauce and soy sauce and cook another minute. Add this skillet mixture to food processor and pulse until very well blended.
Remove from food processor and stir in pecans, rice, bread crumbs and eggs.
Place a tin foil sling into a loaf pan and spoon mixture into pan. Bake for 30 minutes at center of oven.
OPTIONAL GLAZE:Â While mixture is baking, simmer for about 2 minutes in a small saucepan 1 cup ketchup, 1/2 cup brown sugar and 1 tablespoon vinegar, until thickened slightly.
Remove loaf from oven and spread sauce on top. Return to oven and bake another 20 minutes. Slice and serve as you would meatloaf.

recipe source An Apron String

Shared at
Ultimate Recipe Swap 

Aloha Friday

Welcome to Friday, a rest and relaxation days for those in Hawaii. It is the day to prepare for the weekend it is also the day for an awesome meme hosted by an Island Life. It is where busy bloggers like myself ask fellow busy bloggers easy to answer questions. My question today is

Have you planned a summer time getaway? What are your plans? How long have you been planning

Spicy Eggs

6 large eggs

1/4 cup mayonnaise

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon ground cumin

kosher salt and black pepper

12 slices pickled jalapeños

1/2 teaspoon ground chipotle chili pepper

1. Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, cumin, and ¼ teaspoon each salt and pepper.
3. Spoon the yolk mixture into the egg whites, top with the jalapeño, and sprinkle with the ground chipotle.

Fudgy Mallow Bars

Looking for a yummy dessert to celebrate the end of the school year or a special hot weather treat? Then check out these ooeey gooeey bars

1 stick (1/4 lb.) unsalted butter

1 cup chocolate graham cracker or chocolate wafer crumbs (12 cookies)

2 tablespoons packed light brown sugar

1/4 teaspoon plus a pinch of salt

2 ounces unsweetened chocolate, chopped

3/4 cup sugar

1 teaspoon vanilla extract

2 large eggs 

1/2 cup all-purpose flour

2 cups mini marshmallows

1/2 cup semisweet chocolate chips

 

1. Preheat oven to 350°F. Butter an 8-inch, square pan and line with parchment paper.
2. Melt half of butter and then mix with crumbs, brown sugar and a pinch of salt. Press firmly into bottom of pan. Bake in bottom third of oven until set, 10 to 12 minutes.
3. Combine remaining butter and unsweetened chocolate in a heatproof bowl; microwave at 20-second intervals until melted, stirring after each interval. Cool slightly. In a separate bowl, whisk sugar, vanilla and eggs. Stir in chocolate mixture. Add flour and mix until just combined. Pour over cooled crust and bake until just set, 22 minutes.
4. Remove from oven. Set broiler on high and place oven rack 3 inches from heat. Sprinkle marshmallows and chocolate chips over cookie and broil until marshmallows start to brown, 1 minute. Remove from oven and let cool before cutting into squares.

All You
SEPTEMBER 2007

Weekend Wander

Two of Nanas Favorite Guys

Quick and Easy Salsa

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 tablespoon seeded chopped jalapeno pepper

1 tablespoon chopped red onion

1 tablespoon minced fresh cilantro

1 garlic clove, minced

1 tablespoon olive oil

Dash salt

Dash pepper

Tortilla chips

• In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips. Yield: 1-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

shared at
I'm Loving it Friday

Presto Chicken Tacos

This is a perfect recipe for Cinco De Maya or any time in that you can cook the chicken and seasoning together in the slow cooker during your busy day then prepare the rest in a presto and enjoy with a drink of your choice. The leftovers make tasty salad (recipe source Taste of Home)

3 pounds boneless skinless chicken breasts, cut into strips

2 tablespoons canola oil

1 garlic clove, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

12 corn tortillas (6 inches), warmed

Optional toppings: shredded lettuce, shredded cheddar cheese, diced tomatoes, fresh cilantro leaves, sour cream and cubed avocado

• In a Dutch oven, brown chicken in oil in batches. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and chili powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink, stirring occasionally.
• Fill each tortilla with about 1/2 cup chicken mixture. Serve with toppings of your choice. Yield: 12 servings.