Okay, I know I said I wouldn’t be posting today. I really didn’t think I would have time.
Robert left for UGA a couple hours ago. It feels like Christmas holidays are officially over. It’s kind of sad when the guys go back to school and Rob goes back to work. It gets really quiet. I will now catch up on things I lagged behind on during the break (dusting, vacuuming, cleaning the baths, laundry). Yippee……hear my monotone?
I’ve got the ladies from the Wednesday night Bible study coming over for supper tonight. I’ve made chili with the trimmings (chips, salsa, cheese, sour cream) and a strawberry cake for dessert. I wasn’t sure what the weather (or my oven) would be doing today so I thought if it was too hot, I’d cook the chili, crank up the air and freeze the strawberry cake for them to eat cold. As it turns out, the weather is fabulous for chili and I think the strawberry cake will be a nice finish to the supper.
If you want the recipe for the chili, in the search box at the top left type in “recipes” and it will bring up posts that have recipes in them. Just scroll down until you find it. The strawberry cake, one of David’s faves is posted below.
Strawberry Jello Cake
1/4 cup water
1 cup vegetable oil
1 (2-layer) box white cake mix
3 T. all-purpose flour
1 (3 oz.) box strawberry Jello
1 (10 oz.) box frozen strawberries, thawed (reserve 3 T. of the strawberries and juice for frosting)
2 c. powdered sugar
4 T. butter, melted
3 T. reserved strawberries
Preheat oven to 350-degrees. “Pam” a 9 x 13 glass casserole dish.
In small bowl, beat together eggs, oil and water.
In large mixing bowl, add flour to cake mix. Stir egg mixture, Jello, and strawberries into cake mix. Beat 2 minutes. Pour into prepared pan.
Bake 40 minutes or until cake tests done. Cool in pan.
For frosting, combine the 3 ingredients and beat to mix in a medium mixing bowl. Spread over the cooled cake.
Chill cake before serving, if desired.