Favorite Recipes
Here you will find some favorite recipes of mine. Please feel free to email me your favorite recipes too! Enjoy!
Greek Pasta Salad
12 oz cooked penne pasta, cooled
2 cups cherry tomatoes, halved
1 medium seedless cucumber, I peeled it by making stripes on the skin
Cut cucumber in half and slice in quarter chunks
2 green onions, sliced
1/3 C of mixed olives from Kroger’s olive bar, cut up
1 bunch of fresh cilantro, take a handful, wash/dry then tear into pieces
1 lemon
¼ tsp salt
¼ tsp pepper
½ C olive oil
1 C feta cheese
Mix the pasta, cherry tomatoes, cucumber, green onions, olives, cilantro all together.
In a small bowl, zest a tsp of lemon or more to your taste and then juice the lemon enough to get ½ C lemon juice. Combine lemon juice, zest and olive oil, salt and pepper. Mix together then pour over all the ingredients. Add feta cheese then gently toss the salad! Chill till time to serve!
Yum enjoy!
Mom's Favorite Red Velvet 3 Layer Cake
1 Cup butter softened
2 1/2 Cups sugar
6 Cups all -purpose flour
3 1/4 Tbsp. unsweetened cocoa
1/4 tsp. baking soda
1 (8) oz. container sour cream
3 tsp. vanilla extract
2 (1 oz.) bottles red food coloring
4-6 cups of frosting ( I like cream cheese frosting with this cake)
Directions
Preheat oven to 350 degrees.
Beat butter until creamy. Gradually add sugar, beat until light and fluffy. Add
eggs, one at a time, make sure each egg is blended before adding the next egg.
Combine in a different bowl flour, cocoa, and baking soda. Add this misture to the
butter mixture alternately with the sour cream, begin and end with the flour mixture.
Stir in vanilla, and red food coloring. Divide batter into 3 greased and floured 8 inch round cake pans.
Bake at 350 for 18-20 minutes or until a pick inserted into middle comes out clean.
Cool in pans on wire racks for 10 minutes then remove from pans and let cool for 1 hour or until completely cool.
Spread desired frosting between layers and on top and sides of cake.
This is a favorite recipe of our family. Enjoy!
Strawberry Cake
1 pkg white cake mix
1/2 Cup mashed strawberries (fresh or frozen)
1 pkg strawberry jellp
1 Cup Crisco Oil
1/2 Cup Cold Water
4 Eggs
Directions
Preheat oven to 350 degrees.
Mix all ingredients together. Seperate into three 8 inch round cake pans.
Bake for 25 minutes or until done.
Icing
1 Box Powdered Sugar (1 LB)
1/4 stick of butter softened
1 teaspoon vanilla
add enough strawberries to moisten, having icing stiff.
Ice cake and then place in refrigerator.
Coconut Cake Supreme
1 pkg yellow cake mix
2 C (16 oz) sour cream
2 C sugar
1 1/2 C flaked coconut
1 Carton (8oz) frozen whipped topping thawed. Do not use light. It won't work.
Directions
Prepare and bake cake according to package directions in two 9 inch round cake pans. Cool in pans 10 minutes before removing to a wire rack to cool completely.
For filling combine sour cream, sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 Cup of filling for frosting. To assemble, split cakes into horizontal layers to get 4 layers. Place 1/3 of filling on first layer and repeat with layers. Fold reserved filling into whipped topping; frost cake. Refrigerate cake at least 4 hours.
Cheesy Hashbrowns special thanks to Jennifer Lunsford, Cincinnati, OH
2 lbs frozen hashbrowns
1 can cream of chicken or mushroom soup
16 oz. sour cream
1/2 C melted butter
16 oz. shredded cheddar cheese
Mix well and place in greased casserole dish.
Topping:
1/4 Cup melted butter
1 Cup crushed cornflake crumbs
1 teaspoon salt
1/2 teaspoon pepper
Mix and spread on top of casserole
Bake at 350 degrees for 1 1/2 hours.
