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.
1 pkg white cake mix
1 small box instant lemon pudding
3/4 cup oil
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.
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
I decided I want a recipe to be famous for and this might be the one! So easy and SO delicious!
½ cup cornmeal
1 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
1 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.
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).