Group active since Thu, May 26, 2011
Life is very hectic these days with work, school, & families. There is so much we have to get done before the day is over & some times there's no time to plan out a every day meal. So I thought abut it as I was at work & thought a group of easy, simple & yummy dishes would be great. This is a group to post quick, simple, maybe kind of not, and mostly yummy dishes along with great tips for every day cooking in between a hectic life....
I've never had a turkey and cranberry sandwich, not until 5 years ago, and after I came across this recipe, which was posted by Emily Mathews at food.com. The turkey and cranberry sauce goes so well together, plus the bacon, mayo, and provolone cheese, brings this sandwich over the top. I love this sandwich, and hope others will give it a try!
Turkey Cranberry Sandwich
WISH WE HAD A CHOICE TO USE COLORS ON HERE....I EMAILED THIS OUT TO FRIENDS IN "BREAST CANCER PINK"
Breast Cancer Awareness Cake
Show your support
1 (16.25-ounce) package white cake mix
1 cup plus 1 teaspoon strawberry dessert topping, divided
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
Prepare cake mix according to package directions for a 9 x 13" baking dish (or bundt pan, read down below). Bake according to package directions; let cool 10 to 15 minutes.
Using a straw or wooden spoon handle, poke holes randomly into cake. Slowly pour 1 cup strawberry topping into holes, using a spatula to spread excess. Refrigerate 1 hour.
In a medium bowl, beat cream cheese and butter until smooth (for glaze read down below). Add confectioners' sugar and remaining strawberry topping and beat until well mixed.
Evenly spread frosting onto cake and serve, or refrigerate until ready to serve.
If you can't eat store bought cake mixes, to make your own white cake do this with:
2 cups sugar
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla flavoring - clear vanilla
1 cup shortening
3 cups sifted cake flour
8 egg whites, stiffly beaten
1 1/2 teaspoons baking powder
Cream shortening and sugar in mixing bowl. Into another bowl, sift flour with baking powder and salt. Add flour mixture to the creamed mixture alternately with milk and lemon flavoring. Fold in stiffly beaten egg whites. Turn batter into a greased 10-inch tube pan (or bundt pan). Bake at 350° for 55 to 65 minutes, or until cake springs back when touched lightly with finger.
Make a cream cheese GLAZE:
2 ounces softened cream cheese
1/2 tablespoon butter
3 tablespoons milk
2 -3 tablespoons powdered sugar, depending on your taste
1/2 teaspoon vanilla
With an electric mixer, beat cream cheese, butter, and milk.
Gradually add the powdered sugar.
Beat in vanilla.
And yes, add strawberry dessert topping to the glaze. Chose glaze over frosting because it does great on Bundt pan cakes and also poked holes carefully and filled carefully.
(I received this in a Newsletter)
OK - So you inspired me to finally document another fall favorite.
Here is my third contribution to the contest - classic Split Pea and Ham soup.
I lived in Montreal for several years and picked this up while I was there...It has become a staple in our Fall/Winter meal plan - as the much anticipated follow-up to any meal where we serve a big bone-in Ham!
Fantastic Split Pea and Ham Soup
Afternoon everyone. Sorry I been away for so long. It has been a LONG & HARD few weeks. But this is a new start. This is always a new contest. Since it is the start of Autumn/fall.
I want your best Autumn & or Fall recipes. Something you make every year around this time?
Rules: 1.) You can enter as many recipes as you want. 2.) It has to be a recipe already posted on JAP. \
After a week of entering recipes. I will pick out the best 3-5 recipes & you all will pick the winning recipes.... Good luck every one