Sunshine Cake

9:33 PM ByFiled UnderDesserts, Mouthwatering Monday

Sunshine Cake Slice

Just one bite of this beautiful, light, fluffy, tonguegasmic cake and you’ll understand immediately why I’m calling it a Sunshine Cake.

This is super simple, a GREAT recipe to make with the kids and the absolute perfect treat for those hot summer days.

Sunshine Cake

adapted from a Jello box recipe

  • 1 (20 oz) can crushed pineapple in juice (do not drain)
  • 1 package (3.4 oz) French Vanilla Instant Jello Pudding
  • 2 C Cool Whip (thawed, obviously)
  • 1 (10 oz) round Angel Food Cake
  • Fresh Fruit: Strawberries and Blueberries are my suggestions
  1. Slice the Angel Food Cake into 3 layers a hint.. freeze the cake for about 15 minutes to half an hour before slicing
  2. Mix the pineapple and pudding mix.  Slowly add in Cool Whip, until fully blended. (This is a great part for the kids)
  3. Spread the pudding/whip/pineapple mixture on top of the bottom layer of cake and top with sliced strawberries (and blueberries)
  4. Top with layer 2 of the Angel Food Cake.
  5. Repeat the layering, mix, fruit steps on layers 2 and 3.

My cake only has strawberries because the store was out of blueberries and we *sob* don’t have a farmers market.

sunshine cake 2

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Basic Guacamole Recipe

8:03 AM ByFiled UnderAppetizers, Mouthwatering Monday

How to Make Guacamole

With Cinco De Mayo peering it’s festive head around the corner, the twittersphere has been ripe with people chatting about Guacamole and Fajitas and Backyard Celebrations.
This got my mouth watering so off to the store I went to get some avocados and cilantro, so that I could make my own Guacamole.
The key to gorgeous, green, mouthwatering Guacamole is fresh ingredients.
When choosing your avocados they should yield to slight pressure, but not squish. They should NOT be hard and unyielding. Put down the greenish black rock and move on to the next.
Making your own guacamole is simple and you will be rewarded for your efforts, trust me.

Print
Making Guacamole at Home

Prep Time: 15 minutes

Ingredients

  • 3 avocados
  • 4 garlic cloves, pressed or finely minced
  • 1/2 medium yellow onion, chopped
  • 4 Campari Tomatoes, or 1 medium tomato
  • 1/4 tsp chopped cilantro leaves (or more or less, to your taste)
  • Juice of 1 lime
  • dash salt
  • dash pepper
  • 1 finely chopped and seeded jalapeno

Instructions

  1. Slice your avocados in half and remove the pit, using a spoon, scoop the avocados out gently and put them in a bowl.
  2. Add in your chopped jalapeno, tomatoes, onion, pressed or minced garlic, cilantro, pepper, salt and lime juice.
  3. Mash together until it is as smooth or chunky as you like it.
http://asouthernfairytale.com/2009/05/04/making-guacamole-at-home/

See, it’s easy and depending on your preferences for cilantro, garlic and jalapenos, you can add more at will. Some days I like a good bite! So, I’ll add 2 jalapenos and not remove all the seeds, or chop them up too finely. Other days I’ll add in a few dashes of cholula or tabasco.

My favorite way to eat guacamole is with the Hint of Jalapeno Scoops and an ice cold Dos XX or Corona.

Put your Guacamole (if there’s any left) into a sealed dish in your refrigerator and use it later as a special addition to your chicken or steak fajitas, tacos, hamburgers, salads, wraps etc… your options are only limited by your imagination and tastebuds.

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Delicious Spinach and Artichoke Dip

12:01 AM ByFiled UnderAppetizers, Mouthwatering Monday

spinach-artichoke-dip

Spinach Artichoke dip is one of my favorite dips and with the Super Bowl coming up this weekend, I thought I’d share my recipe with y’all. It’s easy and absolutely tonguegasmic, if you serve this, you’ll definitely be your party’s MVP.

Print
Delicious Spinach and Artichoke Dip

Prep Time: 20 minutes

Approximate Time: 20 minutes

Delicious Spinach and Artichoke Dip

Ingredients

  • 1 C chopped Artichoke Hearts (I use canned)
  • 1/2 C chopped frozen spinach, thawed
  • 8 oz cream cheese
  • 1/2 C fresh grated parmesan cheese
  • 1 tsp red pepper flakes
  • 4 garlic cloves, minced or pressed (or more if you’re a super garlic lover)
  • salt and pepper, to taste

Instructions

  1. Cover the spinach and artichoke hearts with just enough water to cover, boil over medium heat until tender. (roughly, 10 minutes) Drain when done.
  2. In a saucepan over medium heat, saute the garlic in just a hint of olive oil, when the garlic becomes a bit translucent and yummy smelling, add the cream cheese and heat until it’s hot.
  3. Add the spinach artichoke mixture and the spices, mix well.
http://asouthernfairytale.com/2009/01/26/delicious-spinach-and-artichoke-dip/

 

What are you serving this Super Bowl weekend?

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