Rainbow Cake in a Jar

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My husband is in the military and when he is deployed I know he misses homemade food. We send him care packages regularly with snacks and other non perishable items but every few packages I like to slip a little homemade treat in there for him. We love making 'Cake in a Jar'. My daughters and I enjoy baking different recipes in the jar and decorating them as well! Here is the recipe for 'Rainbow Cake in a Jar'....

Rainbow Cake in a Jar

Ingredients

• 1 Betty Crocker Super Moist white cake mix
• 1 Tub Betty Crocker Whipped Ready to Spread white frosting
• 3 egg whites (for cake mix)
• 1/3 cup vegetable oil (for cake mix)
• 1 1/4 cup water (for cake mix)
• Betty Crocker NEON food colors in neon pink, neon blue and neon purple
• Regular food colors in yellow, green, red and blue
• 4 (1-quart) wide-mouth glass canning jars
• Non-stick cooking spray

Directions

1. Preheat oven to 350 degrees. Wash 4 one-quart canning jars and dry thoroughly. Set lids and rims aside. Spray inside of each glass jar with a generous amount of non-stick cooking spray.
2. Make cake batter according to directions on cake mix box.
3. Divide batter evenly between 5 bowls (approximately 1 cup of batter in each bowl).
4. Add 15 drops of neon pink food coloring to the 1st bowl. Stir to blend well.
5. Add 14 drops of regular yellow food coloring to the 2nd bowl. Stir to blend well.
6. Add 24 drops of regular green food coloring to the 3rd bowl. Stir to blend well.
7. Add 7 drops of neon blue food coloring to the 4th bowl. Stir to blend well.
8. Add 8 drops of regular red + 7 drops of regular blue + 3 drops of neon purple food coloring to the 5th bowl. Stir to blend well.
9. Spoon about 1/4-cup of each color batter into each of the jars, layering the colors in this order: purple (first), blue, green, yellow, pink (last). Use a paper towel to wipe any spills or drips from the jars.
10. Place the jars in a glass baking dish. Add 1/4" of water to the bottom of the dish surrounding the jars. Bake for 35-40 minutes. Cake tops should spring back to the touch when done, but don't bake so long that the cakes are brown. You can also use a long bamboo skewer to test if it's finished, if you have one.
11. Allow cakes to cool completely, about one hour, before frosting.
12. Spread frosting over top of cake and decorate as desired

Baked Potato Soup

Baked Potato Soup

Ingredients

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil
• 1/2 cup prechopped onion
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
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• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved
• 1/3 cup shredded cheddar cheese
• 4 teaspoons thinly sliced green onions

Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon..

 

Black Forest Mini Cheesecakes Recipe

Valentines Day is just around the corner, have you prepared your menu for the romantic dinner? Add these to your dessert menu....

Black Forest Mini Cheesecakes Recipe

Ingredients:

• 18 to 24 vanilla wafer cookies
• 2 packages (8 oz. each) cream cheese, softened
• 1-1/4 cups sugar
• 1/3 cup HERSHEY'S Cocoa
• 2 tablespoons all-purpose flour
• 3 eggs
• 1 container (8 oz.) dairy sour cream
• 1/2 teaspoon almond extract
• SOUR CREAM TOPPING (recipe follows)
• canned cherry pie filling, chilled

Directions:

• 1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.
• 2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
• 3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes. 

SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Guide To Storing Food In Freezer

I have said it before and I will say it again, I LOVE my Food Saver machine. With grocery prices at an all-time high, I save money by buying in bulk, or I stock up with supermarket specials, then freeze the items that I won't be using right away. If you don't have a Food Saver machine, wrap completely-cooled food in heavy-duty plastic wrap or aluminum foil, and place in zip-top freezer bags or air-tight containers to preserve the texture and flavor.

Here's a guide to how long you can store a variety of foods in the freezer and maintain quality.
Meats

Bacon, raw = 1 month
Sausage, raw = 1-2 months
Ham, fully cooked = 1-2 months
Luncheon meats, unopened = 1-2 months
Cooked meats, casseroles = 2-3 months
Cooked soups/stews = 2-3 months
Ground beef, veal, lamb, pork = 3-4 months
Chops = 4- 6 months
Roasts = 4-12 months
Steaks = 6-12 months

Poultry

Ground chicken, turkey = 3-4 months
Cooked, plain = 4 months
Cooked poultry, casseroles = 4-6 months
Cooked, covered with broth, gravy = 6 months
Chicken or turkey, pieces = 9 months
Chicken or turkey, whole = 12 months

Fish and Shellfish

Fish, fatty = 2-3 months
Live clams, crab, lobster, mussels, oysters = 2-3 months
Shellfish, cooked = 3 months
Shrimp, scallops, shucked clams, mussels, oysters = 3-6 months
Fish, cooked = 4-6 months
Fish, lean = 6 months

Dairy

Yogurt = 1-2 months
Ice Cream = 2 months
Buttermilk = 3 months
Milk = 3 months
Cream, half-and-half = 4 months
Cheese, hard, unopened = 6 months
Cheese, soft, unopened = 6 months
Butter = 6-9 months

Fruit and Vegetables

Vegetables, purchased frozen = 8 months
Juices, unopened = 8-12 months
Fruit juice concentrates = 12 months
Vegetables, home-frozen = 10 months

Breads and Desserts

Pie, baked =1-2 months
Cake, angel food, chiffon, sponge = 2 months
Cheesecake = 2-3 months
Quick bread, baked = 2-3 months
Yeast bread and rolls = 3-6 months
Cake, yellow or pound = 6 months
Cookies, baked = 8-12 months

Guide Provided by MyRecipes 

A simple and delicious way to start a birthday

Birthday's are a BLAST and there is no one who gets more excited than I do about planning birthday's. From the day of, to the party and presents...it's all just SO EXCITING! It can also be exhausting and can cost A LOT of money. I am usually the first to wake up in my house and I always feel that 'calm before the storm' feeling. I especially feel that on someones birthday! So I like to start that day off with a special treat for the birthday boy or girl. As a family, we all sit together for a simple breakfast that is absolutely delicious...

Cake Batter Pancakes

Cake Batter Pancakes
makes about 12 pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles
Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes

Bonnie Brae Strawberry Pie

Today I am sharing 'Bonnie Brae Strawberry Pie'. I found this recipe on a site called 'Yankee Magazine' and it is INSANE how good it is! It's the PERFECT recipe for a picnic, for a cookout or even for your Valentine. :) Its refreshing and delicious. A mixture of cooked and fresh berries helped make this pie a family favorite.

Bonnie Brae Strawberry Pie

• Ingrdients
• 1 quart strawberries or 1 large package frozen strawberries, thawed and drained
• 3/4 cup water
• 4 tablespoons cornstarch
• 1 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 cup sliced berries, fresh or frozen, thawed and drained
• whipped cream
• whole berries for garnish

Directions

Combine strawberries and water in saucepan. Cook until just softened, about 4 or 5 minutes. (Let frozen berries thaw; heat but don't cook them.) Mix together cornstarch, sugar, and water until smooth; add to hot berries. Cook over medium heat until clear. Add lemon juice; immediately remove from heat and let cool. Place sliced berries in cooked pie shell. To assemble pie, pour cooked mixture over berries, top with whipped cream, and garnish with whole berries.

Comments

The Yankee Cook warns that much depends on the strawberries: If they're really juicy, the pie will be on the runny side when made as directed. This is not necessarily a bad thing (in her opinion, there's nothing worse than the overstiff glop that too often passes for pie filling in our time), but if you want a pie that slices neatly, use 6 tablespoons cornstarch unless the berries are quite dry.

ITS 4:30...OH NO..I FORGOT TO THAW DINNER!!!!

         This New Year has brought on many more challenges and I have been CRAZY! And it's only January 6th!! lol You must be able to relate when you look up and realize it's already dinner time and you have planned NOTHING! This is my story...


   My husband is at work, I am at the computer working, the baby is sleeping and my daughter is coloring. The house is quiet and there is definitely that "calm before the storm" feeling. I look up at the clock, 4:30... OH NO! It's already 4:30!!! I forgot to take something out for dinner! What can I whip together that doesn't require it being thawed? NOTHING, due to my obsession with vacuum sealing and freezing EVERYTHING!!

I think for a minute and BAM! A PLAN!!! I run to the freezer and I take out the vacuum sealed head of lettuce and run it under cold water! DONE AND THAWED!

Then I took out the hamburger patties that I had formed into patties and vacuumed sealed. I usually put these straight from the freezer to the grill anyway for cheeseburgers, so this is going to work out great! I go and put those on the grill and I feel a sense of excitement for cheeseburgers. Nice, I have a dinner coming together. OH WAIT! I am at this point realizing my plans for cheeseburgers are not going to work because I don't have any buns. New Plan!

I grill the meat about half way, just enough for it to unthaw and I immediately bring the meat in, stick it in the pan and chop it all together, I reach into the cabinet, grab a packet of taco seasoning. I know what you’re thinking...”YES...TACOS!” Not this time! As any cook can really tell you, taco night usually has to be planned because it has so many components, I of course and missing half of them so it's on to the next plan. I chop the lettuce and put ita bit into each individual bowl, I then cover the lettuce with a little meat, I reach into the fridge, grab some salsa and I spoon a little of that on. I dabble a bit of sour cream on the top and then garnish with a few large tortilla chips.I smile!

 It's now 5:30, my husband walks in the door from work, kisses me on the cheek and we all wash our hands before sitting down to enjoy our Taco Salads! As they are all excited about their meal, I smile back at them, all the while thinking "It's my little secret this wasn’t planned and the last hour of running around was completely worth it!"

We enjoy dinner, some family time and a bunch of laughs! From No plan to a ton of fun in 1 hour! :)

Food Resolutions

For a lot of us, Near Year equals New Food! I too am someone who decided that every New Years Eve. I declare, "Starting tomorrow I will eat healthy, work out and get in shape!" but by January 4th, I am looking for the excuse I need as to why I ate that donut! It's insanity! I have decided I am going to try to figure out a way to eat my favorite foods, work out and just be happy with it. So I figure, it's all timing and PORTION CONTROL! I see NOTHING wrong with eating A donut and then going for a nice loooooong walk! I get to spend time outside, walking the donut off, I got to eat the delicious food I wanted and I make up for it with an even healthier lunch and dinner! That is my solution for now, stay tuned for the results! It's only January 4th! ha ha :) Here is a great recipe to help on those "Donut  Days"

Baked Flounder Fillets in Lemon-Soy Vinaigrette

yield: Serves 2

This recipe can be prepared in 45 minutes or less.

Ingredients

• two 6-ounce flounder fillets
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons olive oil

 

Preparation

Preheat oven to 450°F.

Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.

Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

 

 

Nutritional Information

Per serving: 285 calories, 16 g fat (2 g saturated), 81 mg cholesterol, 1014 mg sodium, 3 g carbohydrates, 0 g fiber, 32 g protein