Friday, July 3, 2015

Red Velvet Bundt Cake

Happy summer!  Need an idea for a patriotic-looking cake that's fast?  (This is not a recipe.  It's a quick solution!)
  Go buy a Red Velvet cake mix and a can of cream  cheese frosting.  Follow the directions on the box and bake the cake in a Bundt pan.  Invert baked cake and cool completely!

Mix up your favorite cream cheese frosting, or pop open a can of ready made.  (No judgement here!). Separate the frosting;  leave half of the frosting white for the filling and put a few drops of blue food coloring in the other half.  Mix well.

Split cake in half with a large bread knife. Spread bottom half of the cake with white frosting.  Replace the top.  Spoon blue frosting over the top and sprinkle with red, white and blue sprinkles.  There!  You now have a great-looking dessert for after the fireworks!  Enjoy!

Friday, June 12, 2015

Tangy, Crunchy Cauliflower and Broccoli Salad

  Now that warmer weather is here, I'm in the mood for salads!  I like the kind that you can prepare a day ahead and set in the refrigerator for folks to pull out whenever they want some.  These kinds of ready-to-go salads are the perfect summertime fast food!  The beautiful vegetables provide color and crunch;  very satisfying! 
  The recipe that I made today is an old typed one from one of my Aunt Sis' business classes (she required students to bring their favorite recipes for typing practice-such a smart woman!)

Cauliflower and Broccoli Salad

1 lb. fresh cauliflower
1lb.  fresh broccoli
1 small onion -I used Vidalia
Chop vegetables and toss with the following dressing.

1/3 C white vinegar
1/3 C sugar
2/3 C mayo (I use Hellman's)
1 tsp salt
Toss vegetables with the dressing.  Put in a pretty bowl.  Cover and chill overnight.

Have a great week!  Get out and enjoy the sunshine!

Thursday, June 4, 2015

Slow Cooker Beef and Barley Soup

Earlier this week, we had a pot roast for dinner.  As usual, there remain the couple of slices of beef and a few potatoes, but I like to use these remnants to make a hearty beef and barley soup.  It's such an easy soup to make!  I think you will like this soup that uses up beef leftovers.  Let's pull that storage container of cold beef and potatoes out of the fridge and get started!

Marcia's Beef and Barley Soup

Shredded beef
Cold leftover cooked potatoes, cubed
Handful of barley
1 C diced celery
1 C diced onion
1/2 C diced, peeled tomatoes
3 or 4 C water
1 can of beef broth or beefconsommé
  Place all ingredients in your slow cooker.  Cook on High for 2 hours, then turn to low until ready to serve.  I seasoned my soup with garlic salt, rosemary and freshly-ground pepper.  (This is great with a toasted everything bagel topped with cream cheese!)