This is my all time favorite recipe. All. Time. I got this recipe from a lady who made cakes for a store I used to work at. I would get SO excited when she brought the cakes. Literally I would be in tears because I was so happy!! True story. She let me in on the secret to this recipe. Mexican vanilla. It is still good with regular but the mexican makes it REALLY good. There's something about that strong vanilla taste. This recipe is great for a big crowd (13x9) or you can make it into a 2 or 3 layer cake. It is so pretty in layers. The cake is a beautiful pink color! I hope you enjoy this as much as I do.
Cake:
1 box white cake mix (Duncan Hines)
1/2 c vegetable oil
1 3oz strawberry jello mix
1 c heavy whipping cream OR sour cream
4 eggs
1/2 c water
1 t vanilla
1 c strawberries, cut into chunks (sprinkle sugar on top)
Preheat oven according to box instructions. Cut up strawberries, sprinkle with sugar, and set aside.
Mix the remaining ingredients. Fold in strawberries. Bake according to box.
Frosting:
8 oz cream cheese, softened
1 stick of butter, softened
1 t vanilla
powdered sugar
Mix cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar until you have enough frosting. I usually add about 3 cups. Sometimes more. Just eyeball it! :)
Hey y'all!! I was in Baton Rouge a couple of weeks ago for Lee's nephews first communion. We had a great time with the family. We just love them!! For dessert Libby had this awesome dessert! It was soooo good!!! Very light and creamy.... great for the spring/summer because it is very refreshing. You put it in the freezer to set (or overnight) so it will keep for a while (in the freezer) since it is basically frozen yogurt. The recipe is also on the back of Honey Maid low fat Honey Grahams. Enjoy!
9 Honey Maid low fat Honey Graham, finely crushed (about 1-1/4 cups)
1/4 cup (1/2 stick) butter, melted
1 qt (4 cups) frozen vanilla low-fat yogurt, softened
6 oz (1/2 of 12 oz can) frozen lemonade concentrate, thawed
1/2 cup fat free whipped topping, thawed
Mix graham crumbs and butter; press onto bottom of 9 in square pan.
Beat yogurt and concentrate with mixer until well blended; spread over crust.
Freeze 4 hours or until firm. Serve topped with Cool Whip.
NOTE: I doubled the recipe and put in a 13x9 in dish. So I used a stick of butter, 1/2 gallon of frozen yogurt and all of lemonade concentrate. Try mixing it up and doing a pink or limeade.
Another good one from Libby! I first had this recipe when I went down to Baton Rouge last summer. I could not stop eating it! It's very different but good. Think mango or pineapple salsa... sweet flavor. The colors are amazing together too!! Great, bright dish for the summer (and it's healthy). Beware, it makes a big batch! Try it over chicken or pork.
1 bunch seedless green grapes, cut into halves (I quartered the big ones)
1 bunch seedless red grapes, cut into halves
1 pint grape tomatoes (i cut these too)
1/2 to 1 purple onion, chopped
1/2 green bell pepper, chopped
1/2 red, yellow or orange bell pepper, chopped (I use 1/2 of all 3)
1 bunch cilantro, stems removed and chopped
3-4 garlic cloves, finely chopped
1 jalapeno chile, seeded and chopped
Juice of 6 limes (scrape a little pulp in there too)
Olive oil to taste
Combine the grapes, tomatoes, onion, bell peppers, cilantro, garlic and jalapeno chile in a bowl and mix well. Add the lime juice and olive oil and toss to coat. Let stand at room temperature for 1 hour. Serve as an appetizer with corn chips or as a side salad.
Enjoy!!
