Strawberry Icebox Poke Cake

We slept in and took it easy this morning and plan to BBQ later in the day.  How great to live in this country where we can spend the day as we please, in peace and prosperity - God Bless America!  To go with our cookout,  I wanted to make a patriotic poke cake that includes strawberries and cream cheese - a little different than the ones I usually make.  And I think I created a new hit!

Strawberry Icebox Poke Cake

1 box white cake mix, prepared in a 13x9 deep dish

1 box berry blue Jell-o

1 qt. fresh strawberries

1 small tub Cool Whip

1 8 oz. brick cream cheese

1/2 c. powdered sugar

3/4 cup granulated sugar

2 1/2 T. cornstarch

1 cup water

red food coloring

After your cake has cooled a little from the oven, poke it all over with a fork.  Mix the jell-o with 3/4 cup boiling water until dissolved and pour over the warm cake.  Set aside.

 

Don't worry - it will turn out looking blue!

Set the cream cheese out to soften and wash and quarter the strawberries.

In a medium saucepan over medium heat, combine 3/4 c. granulated sugar, the cornstarch, and 1 cup water.  Cook until thick and clear.  Turn off the heat and stir in a few drops of red food coloring, then add the strawberries.

 

 Pour them over the cake.

Let it cool.  This will ensure that your frosting won't get mixed up in your strawberry glaze. Then mix up the frosting: Beat the cream cheese with the powdered sugar until smooth and fold in the Cool Whip.  Spread over the cake, then refrigerate it for a couple of hours.

  Happy 4th of July!

Gina

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Mealplan Monday #15 with a delicious burger idea!

Last week the boys and I happened upon a discovery that led to a delish burger for lunch: Pimento Cheese Spread!

I bought a little of it in the bulk prepared foods area of Central Market.  Nothing like the orange variety you get in the grocery store.  Not even close.

We slathered it on both sides of bakery buns, then piled on burger patties, sliced tomato, and romaine.  It was so good I think I ate it in about 30 seconds. And the burgers were already cooked so it took 5 minutes to heat them up and assemble.  

Genius lunch!

Monday - Marmalade Curry Chicken, couscous, corn
Tuesday - Salisbury Steaks, Mashed potatoes, brussels sprout
Wednesday - Happy 4th!  Grilled sausages, coleslaw, pot of pintos
Thursday - Chicken Piccata, rice, broccoli
Friday - Shredded Korean Beef tacos, pico, salad
Saturday - Dad grills
Sunday - Taco Salads

I'm pretty sure we're going to have to do these for lunch again real soon!

Gina

A walk with Scout

Scout and I walked up to Shroeter Park yesterday after dinner.

 

 Just a few blocks away.  Chasing the sunset.

This park is like a desert garden out in the country.  

It has some amazing patches of Agave and Prickly Pear.

 

It's easy to forget you are only a few blocks from home.  

I wore comfy clothes and tennies and came home covered in burrs.  This park is surrounded by a granite gravel track that I used to walk regularly.  

  

  

  

 

 Hurry!  We're almost out of light!

Gina

Crockpot carmelized onions

I got this idea from my mother, who makes these onions in her crockpot, then enjoys them on cold sandwiches or with her dinner.  She likes to use whole onions, but I decided to slice this batch to make them easier to serve.  Here's what I used:

Start with about 3 pounds of sweet onions.  These are from Central Market and are called Texas Sweet, very similar to Vidalias.

I put about 1 1/2 sticks of unsalted  butter in the bottom of my big crock pot and set the temp to low while I sliced up the onions.  I had to work fast - those onions were powerful!  I always end up looking like something out of a horror flick with red eyes and tears streaming down my cheeks.

This time I sprinkled about a tablespoon of brown sugar over them, but you could skip this step if you are using a variety of sweet onion.  I covered them, and off the boys and I went to do errands and pool all day.  These spent about 9 1/2 hours on low.

Halfway through the cooking time I gave them a stir.  The onion aroma filled the kitchen and people came running to see what was for dinner.  Before bedtime they had turned a nice light caramel color and I ladled them into jars to cool and store in the fridge.

When you slice them its hard to tell this is a jar of onion.  But it will make the most amazing thing to add to a burger.  It makes a great leftover roast sammie, is good in an omelette or quesadilla, and a spoonful of it stirred into beans is great! The cooking time is an estimate - If you want them darker, cook them a little longer; lighter, cook them less.  Eyeball them for color and texture and when they look like what you intend to use them for, stop cooking.  You can't really go wrong if you're an onion lover.  Try 'em and tell me what you think!

Gina

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and

Mealplan Monday #14 with boys return from camp

For some reason, we don't seem to be able to make a dent in the freezer stockpile.  Maybe because the boys were camping.  In any case, we still have plenty of food in there, and that ought to make the shopping trip easy this week.

Rustown Art

Monday - Cheese quesadillas, guacamole, pico, black beans

Tuesday - Salmon/chicken (freezer leftovers), mac and cheese, carrots
Wednesday - Brinner: Eggs, monkey biscuits, home fries
Thursday - Pulled pork sammies (freezer item), Queso blanco dip and Fritos
Friday - Freezer leftover Tuscan Chicken, green beans, garlic toast
Saturday - Dad grills
Sunday - Freezer leftover Chicken Rice casserole, salad

Gina

Window seat bed for Sugar

Some of my projects this week were mundane.  One was a pad for my fat kitty to lay on.  Normally she lays where ever she wants.  But she loves windows, so I figure I would make her a cozy place to watch squirrels and birds.

 I started with a torn up old towel and a soft fleece remnant
 marked down to $2.25 at Joann's.

 

I folded the towel to the size of a pad I wanted to make, 

marked the boundaries for my enclosure method, stitched it, turned it inside out, then slipped the towel in.  

 This will be handy when I want to wash it someday.

 She found it right away and staked her claim.

  

  

 I think she likes her new cozy spot.

Gina

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Taco Snack Mix

Last week, I got the boys off the computer and into the kitchen to help make some yummy things for the week:  Rolo Cookies and Taco Snack mix.  Go here to read about the Rolo cookies.  This time we used graham crackers and vanilla wafers.  The snack mix disappeared - good thing I made extra for the freezer.

Taco Snack Mix

4 cups Crispix cereal

4 cups oyster crackers

4 cups cheez-its crackers

4 cups mini pretzels

2/3 cup vegetable oil

1 packet taco seasoning mix

1 boy

Preheat the oven to 275 early in the day so you don't swelter in your Texas kitchen! Pour all of the dry ingredients into a large pan.  I use my roaster for such things. If you have some dibs and dabs of other chips, like Fritos, add them in, too!

Give it a stir.

Mix the oil and the taco seasoning packet well.  Drizzle it over the cereal and cracker mix as you stir.

Set your oven timer for 45 minutes, and stir every 15 minutes.
Spread on newspaper or paper towels to cool.  Store in air tight container.

I like taking a big ziploc bag of snack mix with us when we go to the pool or park.  This recipe got a thumbs up here, and it was fun to have Bubbie in the kitchen!  I am inspired to keep them even busier.

Gina

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