Quick Red Velvet Cake with Cream Cheese Frosting

This red velvet cake seems a bit like cheating.  When it says "quick", it means "quick"!  I made it during homework crunch time in the hour that I had between school and baseball practice, and I had time to spare.(That was just the cake and does not include the time it took to cool and frost.)  In the interest of full disclosure, it starts with a German Chocolate cake mix.  It is very yummy.  My mom gave me this recipe, but I actually have the cookbook that it can be found in.  This is a great cookbook, called The Cake Mix Doctor by Anne Byrn.  She has some wonderful recipes which all start with cake mixes.  Most of the recipes are super easy, and all of the ones that I have tried have been great. 

I obviously did not inherit my mother's cake decorating skills, but I tried!

Quick Red Velvet Cake (found on pages 152-153 of The Cake Mix Doctor)

Serves:16
Preparation Time:  8 minutes
Baking Time:  28-30 minutes
Assembly Time:  15 minutes

Solid vegetable shortening for greasing pans
Flour for dusting pans
1 package (18.25 ounces) German chocolate cake mix with pudding (I could not find one with pudding, a regular one is fine)
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil (canola, corn, etc.)
1 bottle (1 ounce) red food coloring
3 large eggs
1 teaspoon pure vanilla extract

Cream Cheese Frosting (found on page 420 of The Cake Mix Doctor)

Makes 3 cups, enough to frost a 2 or 3 layer cake
Preparation time:  5-7 minutes

1 package (8 ounces) cream cheese, at room temperature
8 T. (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 t. pure vanilla extract

1.  Place the cream cheese and butter in a large mixing bowl.  Blend with an electric mixer on low speed until combined, 30 seconds.  Stop the machine.  Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.  Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.

2.  Use at once to frost the top and sides of the cake of your choice.
Directions for cake:

1.  Place rack in the center of the oven and preheat the oven to 350.  Generously grease two 9 inch round cake pans with solid vegetable shortening (Crisco), then dust with flour.  Shake out the excess flour.  Set the pans aside. 

2.  Place the cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for one minute.  Stop the machine and scrape down the sides of the bowl with the rubber spatula.  Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed.  The batter should look well blended.  Divide the batter between the prepared pans, smoothing  it out with the rubber spatula.  Place the pans in the oven side by side.

3.  Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, 28 - 30 minutes.  Remove the pans from the oven and place them on wire racks to cool for 10 minutes.  Run a dinner knife around the edge of each layer and invert each layer onto a rack, then invert them again onto another rack so that the cakes are right side up.  Allow them to cool completely, 30 minutes more.

4.  Meanwhile, prepare the Cream Cheese Frosting.

5.  Place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

6.  Place this cake, uncovered in the refrigerator until the frosting sets, 20 minutes.  Store in a plastic cake saver or covered in waxed paper in the refrigerator, for up to one week.  Or freeze it, wrapped in aluminum foil, for up to 6 weeks.  Thaw the cake overnight in the refrigerator before serving.



Shh!  Don't tell anyone that this cake is really a cake mix!



Yummy!





This cake is moist and delicious, and what can I say about cream cheese frosting?  Absolutely devine!!

Strawberry Salad with Raspberry Vinaigrette

I promised crock pot meals this week, but so far, it's been a salad week.  The weather is still so hot, the crock pot will have to wait a few weeks longer!  Last night was a busy night, so I decided to make one of my favorite salads.  You can vary it by using different versions of ingredients.  I will tell you how I made it, and give suggestions for alternatives.

Desired amount of lettuce (I used romaine, but you could use iceberg or spinach or any other type)
1/2 cup (or desired amount) of fresh, sliced strawberries (mandarin oranges are also good)
1-2 T. feta cheese, depending on how well you like feta (I used reduced fat)
2 T. toasted nuts (I used pecans, but I usually just use what I have on hand.  Walnuts are my favorite.)
Chicken (Salmon is also wonderful with this salad)
2 T. (or desired amount) Raspberry Vinaigrette

To toast my pecans or walnuts, I usually just spray a small frying pan with cooking spray and let it heat for about five minutes on medium heat.  Place nuts in pan and salt.  Stir them occasionally for 5-10 minutes, and they are done.  I also keep nuts in the freezer because I use them infrequently.  This ensures that they are always fresh. 

I do not always put chicken in this salad.  If it is my meal, I usually do, but as a side, I do not.  It is great either way.  If I am serving it with chicken, I cut up a chicken breast into bite sized pieces.  Place in a heated frying pan sprayed with cooking spray.  Drizzle about a tablespoon of the raspberry vinaigrette over it, and stir it until it is cooked thoroughly. 

Place the lettuce in a bowl and add other ingredients.  The sweet strawberries and raspberry vinaigrette are a wonderful complement to the feta.  It makes a beautiful dish!

Enjoy!

Back to School: Chore Chart

My husband and I had the opportunity to facilitate Dave Ramsey's Financial Peace University at our church last spring.  We were familiar with Dave's views and had practiced most of them, even though we had not previously been through the course.  One of his principles that we really liked was putting kids on commission to earn their allowance.  This means that they only get paid for what they do (just like in a real job).  Then, when they are paid, the money is divided between offering, savings, and spending (just like in real life).  Before, we had not really given the kids an allowance.  We would give them their offering money, and they always saved money from birthdays or Christmas to buy things they wanted.  We felt that putting them on commission with their chores was a great way for them to earn money and a great opportunity to teach them how to manage money.  Thus, the chore chart was born.  It has evolved greatly since we started it.  I have tried every printable and homemade chore chart known to man, but they were always flawed in some way or another.  I have been thinking about this for awhile, and I decided to develop something a little different. 

This is Trey's chart.  Since he is nine, he has a few more chores, and they are more advanced. 



This is Anna Caroline's chart.  She is 6, and these are all chores that she can do independently.



This is Elizabeth's chart.  She is 3, so she will be helping Anna Caroline with some of her chores. 



The inside of each chore card has the date for each week listed on the side, and the days of the week are listed across the top.  If the chore is done, we will mark a +.  If it is not, it will be marked with a -.  They will only get paid for the chores that are marked with a +.  These cards will take us through the last week in November.

What you need to make the chore chart:

Laminated or embroidery paper (I had never heard of embroidery paper until I was at Hobby Lobby the other day.  It was on clearance.  It has a vinyl feel to it, and it is really cute!)

Mini gift cards (the kind that fold over, which can also be found at Hobby Lobby in the card making department)

Pen
Tape
Ruler

Write chores on the front of each card.  Open the card and write M, T, W, etc. at the top for days of the week.  Write th date of each week on the left side of the card.  Draw grid lines on each card to mark + or -.  The only problem with this is that you will need to make a new chart in a few months.  This may not be such a bad thing, though.  Chores may need to be added or taken away or revamped.  Tape each card to the paper.

Place the chore chart in a central location (we use the kitchen), and mark the charts daily.  You will have to figure out how much per week you want to give each child and assign a value to each chore per day.  We have payday on Fridays, and I have an offering, save, and spend envelope for each child.  We go through their chores and talk about what they did, or any improvements that could be made.  Money is put into the proper envelope.  Offering money goes to church on Sunday morning, save money goes to the bank, and spend money is theirs to spend or to save up for something big.  It has really helped teach my kids about working to earn money and giving of their own money.

I have heard many people say, "I don't think that kids should be paid to do chores."  I would agree with that to an extent, but wouldn't you rather have them earn the money than just give it to them?  Also, this chore chart is not all inclusive.  They will have to do some things just because they are asked.  We teach service around here, too!  Other principles that this chart teaches are independence and responsibility.  My kids know their chores or can read them.  I do not remind the older kids to do their chores.  If they do not get done, they do not get paid.  This is their job, and they are expected to do it without reminders.  This makes my life a little easier, too!  My kids (and most kids) love having something that is theirs.  It gives them a sense of ownership, and they are likely to take more pride in it.  The lessons to be learned are endless and invaluable!
 

Back to School: Plan of (Snack) Attack

For me, the hour after we get home from school is the most stressful hour of the day, even more so than the morning.  We are unloading the car, getting snacks, doing homework, looking at notes from teachers, and all of the other after school things (with a three year old to "help" us!).  One of the most stressful things last year was everyone coming in and going to the pantry or fridge to get snacks.  Of course, they are starving after school, and I try to limit them to a small snack since dinner is not too far away.  This year, I decided to come up with a system for afterschool snacks.  We went grocery shopping yesterday, and I had Trey and Anna Caroline tell me several foods they would like for snacks in the afternoons.  My rules were that they had to choose at least one vegetable, one fruit, and other healthy things (granola bars, crackers, yogurt) for Monday through Thursday.  I allowed them to choose a "fun" snack for Friday, such as chips or cookies.  Today, we are going to make a snack schedule for next week.  They will have a list of the four healthy snacks, and they will be able to choose one for each day.  I am going to make them a bag with all of their snacks in it to be sure that they are not eaten at some other time.  This will cure the "we never have anything to eat" complaints and the frenzied rush to the fridge and pantry in the afternoons.  Hopefully, it will work!

Nanny's Oatmeal Cookies

This recipe is very special among my family members.  It was one that my grandmother (my mother's mother), who we called "Nanny" or "Nan", made frequently and passed down to us.  She would make these cookies at Christmas or other special occasions, and everyone always loved them.  I remember her telling me how this recipe came to be, but I can't quite remember all of the details.  I think she told me that there was another similar recipe, but she did not follow the directions correctly, and Nanny's Oatmeal Cookies were born!  Nonetheless, they are wonderful, and I cannot make them without thinking of her and missing her terribly. 

The recipe for these cookies was included in the cookbook, A Work of Heart.  This cookbook is very precious to me.  It was compiled "with love and joy by the women of the Kountry Kousins Homemaker Club of Walker Springs," as it says on the first page.  This was a home extension club consisting of some of the ladies from the small community of Walker Springs, Alabama (where I grew up).  They were dear ladies who knew how to cook, and I am so grateful to have their recipes!

Nanny's Oatmeal Cookies

(from Nanny, Gladys Armistead)

1 cup Crisco
1 cup white sugar
1 cup light brown sugar (packed)
2 eggs
1 1/2 cup self-rising flour
12 oz. package chocolate chips or raisins
1 t. vanilla flavoring
1 t. baking soda
1 t. salt
2 1/2 cups quick cooking oats
1 cup chopped pecans (optional)

Cream Crisco and sugars until smooth.  Add eggs and vanilla; beat well.  Sift flour, salt, and baking soda together and add to creamed mixture.  Mix well.  Add oatmeal, nuts, and chocolate chips or raisins to taste.  Drop by rounded teaspoonfuls on cookie sheet.  Bake at 350 until browned.

I used my mixer to cream Crisco and sugars.  You can also use a hand mixer.



Add eggs and vanilla and beat well.

Add dry ingredients to mixture and mix well.  Let me just say, I don't sift because I don't have a sifter!  Just mix well if you don't have a sifter.

My helpers added the chocolate chips for me.  I use semi sweet, but you could use milk chocolate if you want.



The dough is ready.





Drop by rounded spoonful.  I use my mini ice cream scoop (from Pampered Chef ).  I flatten them a little after putting them on the cookie sheet.



Yummy!  Nothing like fresh cookies just out of the oven!



And how did they taste?  Let's see what the official taste testers thought...

You can't beat three thumbs up!

Another good thing about these cookies is that they make a bunch.  I had  about 5 dozen!  We make them every year to take to the beach.  They are so yummy!





Layered Mexican Cornbread

I am a lover of all bread.  I don't serve bread at every meal, but I definitely serve bread for special meals and when we have guests for dinner.  It adds a finishing touch to the meal much the same as dessert.  As I was looking for a bread to serve with a meal the other day, I finally decided on cornbread.  Since I cannot, for the life of me, make cornbread like my grandmother's (even though she gave me the recipe and her cast iron skillet), I decided to branch out and look for a different recipe.  I am a follower of Paula Deen on Facebook, and the very afternoon that I was thinking about cornbread, that was the subject of her post.  I found a recipe called Layered Mexican Cornbread that looked very good and decided to give it a try.  Here is the recipe.

Layered Mexican Cornbread (Paula Deen)

1 c. grated cheddar cheese
1/2 c. chopped onion
1/3 c. vegetable oil
2 eggs
2/3 c. milk
2 T. baking powder
1/2 c. all purpose flour
1 c. all purpose corn meal
1 c. chopped jalapeno peppers
1/2 t. salt
1 (14 oz) can creamed corn
butter or non-stick cooking spray, for greasing pan

Directions:  Preheat oven to 350.  Grease and 8x8 or 9x9 square pan with softened butter or nonstick cooking spray.  Set aside.  In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.  Stir in onion and creamed corn.  Pour half of batter into prepared pan.  Top with cheese and peppers, spreading onto batter.  Pour remaining batter on top of cheese and peppers.  Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.  Let cool slightly before cutting into squares. 

Notes:  I have a round cast iron skillet, so I used it rather that a square pan.  It is about 9 or 10 inches in diameter, and it worked fine.  I only used about 1/4 cup or maybe even less onion since my family is not crazy about them.  I also only used one medium sized jalapeno.  You can adjust onion and jalapeno to individual taste.  As I have said before, I like to grate my own cheese, so I got a block of medium cheddar and grated it myself.  Of course, if you want to save time, you can get the preshredded.  As you will see in the pictures below, I think that I may have poured a little more than half of the batter in for the bottom layer.  I was afraid that I had messed up, but it turned out fine.  Sometimes it is hard to tell how much you are pouring.  The cornbread was pretty thick, but very moist.  Here are some pictures.

This was the only jalapeno that I used.  Of course, you need to remove the ribs and seeds and chop as finely as you like.  REMEMBER TO WEAR GLOVES!!

First layer of batter with jalapenos and cheese on top

Second layer of batter on top - It didn't quite cover, but it turned out fine!

Out of the oven

I wish that I had a picture of a cut piece.  It is very pretty on the inside with the green peppers and the cheese.  It was very tasty!  I plan to make this in the fall to go with chili or soup.



Pretzel Congealed Salad

I don't know if congealed salads are exclusively southern or not, but southerners seem to make and enjoy them quite a bit.  Maybe it is because they are a cool addition to our tables in the sweltering heat of the summer or because they are so colorful and pretty.  They also seem to be very popular during holidays.  One of my favorite congealed salads is the strawberry Jell-O pretzel congealed salad.  I have seen it by many names, but basically it is a congealed salad with strawberry jell-o, pretzels, and a layer of cream cheese.  The salty crust, combined with the cream cheese and jell-o is wonderful.

This particular recipe came from one of my favorite cookbooks that I received as a wedding gift.  It is called Land of Cotton, and it was first printed in 1988 by John T. Morgan Academy in Selma, Alabama.  It has some wonderful recipes, and it is a cookbook that I use often.  In this cookbook, the recipe is listed as Pretzel Congealed Salad.

Pretzel Congealed Salad

2 1/2 cups coarsely crushed pretzels

1/3 cup margarine, melted

3 T. sugar

1 (8oz.) package cream cheese, softened

1 c. sugar

1 (12 oz.) package whipped topping

2 (3 oz.) packages of strawberry gelatin

2 c. boiling water

2 (10 oz.) packages of frozen strawberries

Preheat oven to 350 degrees.  Combine pretzels, margarine, and 3 tablespoons of sugar and mix well.  Bake in a 9x13 pan for 10 minutes, cool completely.  Cream the cheese and blend in one cup of sugar.  Add the whipped topping, mixing well.  Spread over the cooled pretzels.  Dissolve the gelatin in the boiling water.  Add the frozen strawberries, breaking up with a fork as you stir.  Chill until slightly thickened.  Pour over whipped topping layer; chill until set.   Yield:  8-10 servings

Notes:  I used tiny twist pretzels.  See picture below on crushing them.  When spreading the cream cheese layer over the pretzel layer, do so very gingerly.  You are going to probably get a few pretzels in your cream cheese, but don't worry.  The layer of gelatin will cover it.  I put several big dollops of the cream cheese mixture on the pretzels and then spread it with a big spatula very carefully to cover evenly.  I was in a bit of a rush and was worried that my gelatin layer would not set, and I had to travel with my salad.  As soon as I put the strawberries in, I put it in the freezer.  It was set in about 20 minutes. 

Place pretzels in a gallon plastic bag and take out all of your frustrations on them with a big meat hammer :)

Pretzel layer after baking

I used my mixer to blend the cream cheese, sugar, and cool whip.  You cold also use a hand mixer.

Big dollops of cream cheese mixture on the pretzels






Strawberry gelatin dissolved in boiling water



Sliced strawberries - The recipe calls for two 10 oz. bags.  The only ones that I could find were 16 oz.  I used one and one half bags.

Frozen strawberries added to gelatin

Ta Da!  It's done, and very pretty!

Unfortunately, much of this salad met its end on the floor of my van due to an unexpected abrupt stop at a red light and an inattentive nine year old boy who was supposed to be watching it!  We were able to salvage most of it, though.  Moral of the story:  If you need to take this someplace, be sure to make it in a dish that you can cover with a lid!  Lesson learned!