Paula Deen Strawberry Cake!!

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Lemon Cake

Make this today. You'll be so glad you did. I have made this lemon cake at least 6 times in the last 2 months. That's a lot for me because I like to try out new recipes more than I like to repeat. Don't let the picture fool you (clearly, I am not a food photographer,) this cake is amazing. Especially if you love lemon, which I do. It is insanely moist and the icing is what makes it. It's the perfect mix of crunchy, tart icing and sweet, moist cake. It's the perfect dessert to take to dinner at friends' too because it's easy peasy but sure to impress! Seriously, I usually make it on Sundays and have to take it to work the next day to get rid of it because I can truly eat the whole thing in a single sitting. No problemo.

Lemon Cake


1 pkg white cake mix

1 small box instant lemon pudding

3/4 cup oil

3 eggs

1 cup sprite


1. In a large bowl, combine all ingredients and mix with a mixer.

2. Pour into a greased bunt cake pan. (I’ve made it in a 9x13 pan also, and although not quite as pretty as a bunt pan, I liked how the icing puddled on the cake. Yum!)

3. Bake for 40 minutes.

4. When cool, turn over onto a plate and ice that baby! (Drizzle the icing all over that cake!)

5. Eat up, buttercup!


Start by mixing 1 cup powdered sugar and 2 tbsp lemon juice in a small mixing bowl. The more the merrier with this icing (Preston says he would eat an old shoe if it was covered in this icing,) so make as much as you like. To be honest, I don’t pay any attention to the measurements on this icing. I just mix powdered sugar and lemon juice until it’s a consistency that I like.


Roasted Chicken and New Potatoes

This is a dinner staple in our house. It is simple, healthy, and delicious.
4-5 boneless skinless chicken breasts
new potatoes (they are the small red ones) cut into fourths and do NOT peel.
2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
3 tablespoons olive oil
1 teaspoon garlic salt
Heat oven to 375. Place chicken and potatoes in ungreased 13x9 pan. I don't have a set amount of potatoes I use. I just cut them into fourths and place all around the chicken in a single layer until the pan is covered. Mix remaining ingredients, sprinkle over chicken and potatoes. Cover and bake 30 mintues. Turn chicken and potatoes. Bake additional 30 mintues or until chicken is no longer pink. I usually cook it about 45 additional minutes. Serve with vegetable of choice.

Tuna Salad Sandwiches

I wondered if I should add this recipe because it isn't anything fancy, but it does make dang good tuna fish sandwiches. In fact, it is my favorite tuna fish sandwich recipe. I don't like when tuna fish is too goopy and this recipe gives you just the right amount of goop and flavor. Sorry no pic, I'll have to add it later.

2 (6oz) cans of white albacore tuna, drained
1/4 C Mayo *i use light since I am dieting :)
2 stalks of celery, chopped
2 green onion stems, chopped (about 1/4 C)
2 T sweet relish *can also use dill relish
1/4 tsp garlic powder
1/4 tsp paprika
salt and pepper to taste
Mix tuna and mayo. Gentley fold in celery, scallions and relish. Add garlic powder, paprika, salt and pepper. Add more seasoning if desired. Serve on bread or lettuce. Tastes best when chilled before serving.


Shannon Salad

(Forgive/ignore this horrendous picture. I promise this salad is the bomb.)

My sister-in-law, Shannon, makes the most amazing salad that I literally want to take a bath in. After much begging and flattery, she shared the recipe with me. Ok, actually Shannon shared it willingly because on top of being gorgeous and funny, she's also very generous!

This salad is so good that Shannon just has it taped to the inside of her cabinet and now I do too! I've made it for work pot lucks a couple times and now I truly have coworkers begging me to bring it in again. It's that good. FYI, the picture above doesn't reflect the true recipe. I kinda used whatever I had on hand at the time so it's a teensy bit different. (For example, I added craisins and roasted sunflower seeds just because I forgot the almonds at the store!) The dressing is exactly the same though and that's the key!

Here you go and send your thanks to Shannon :)

1 bag Spinach

4-5 slices of bacon

2 oz candied almonds (I just use spray butter in a pan, dump some slivered almonds in and add some sugar. I cook it for a few minutes)

1 green apple


1/3 c olive oil

3 Tbsp applecider vinegar

1/4 c sugar

1/4 tsp. salt

1/8 of a red onion


PERFECT Corn Bread!

I decided I want a recipe to be famous for and this might be the one! So easy and SO delicious!

I can't remember for the life of me where I found the recipe (so if I stole it from you, I'm sorry!) Even if you think you don't like cornbread, try it. It will rock your world. And as a bonus, I'm including an unbelievable recipe for honey butter. The corn bread doesn't need it because it's awesome on its own, but a little marshmallow fluff never hurts!

Corn Bread

½ cup cornmeal
½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).