YUMMY strawberry cake

So I found this reciepe on someone elses blog, and thought it sounded so yummy. I'm planning on making it, but thought I would share..

Ingredients:
1 package plain white cake mix
1 package strawberry gelatin
1 cup mashed strawberries with juice (this is one cup AFTER they are mashed)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs

DirectionsPreheat oven to 350 degrees.Grease and flour three 9 inch pans. Set pans aside.Place cake mix, gelatin, mashed strawberries, oil, milk and eggs in a large bowl. Beat on low speed for 1 minute. Strawberries should be well blended. Divide batter among pans. Bake until light brown, about 25-30 minutes. Allow to cool for a couple hours before frosting.

Cream Cheese Frosting Ingredients
2 packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioner's sugar
1 1/2 teaspoons vanilla extract
3/4 cup strawberries with juice drained.
Cream the cream cheese and butter together until smooth and creamy.Add vanilla and mix until incorporated. Gradually add the confectioner's sugar. After sugar is mixed in fold in the strawberries.

Some tips to note: *The cake I made today had 5 layers. I just divided the batter even further and baked them about 15 minutes. The cake is much more divine tasting with more layers. ** This cream cheese icing is FINALLY an icing I mastered, but I must warn you it is a very thick cream cheese taste. So, if you do not like a thick cream cheese taste you may want to use an alternate recipe.***I also place a measuring cup of about 2 cups of water under the cake pan while it is baking. This makes for a more moist cake. (i lost the blog, otherwise I would give her her props.)

Food Storage Recipes

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I wanted to share a website that I love for finding recipes that use food storage ingredients. It is everydayfoodstorage.net. I have found several recipes that I use from here, but my favorite so far is the EZ Wheat Bread. Cooking is not a talent I posses and baking bread is by far my worst subject, but I actually got this recipe to work, and this stands as a testimony to how "EZ" it actually is. Here is the link to the recipe and the videos she has posted on how to make the bread. (These were the most helpful part for me, since I own a kitchen aid mixer, but have no idea how to use it. =)

http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes

Also, if you visit the website before Friday you can enter a contest she is having to give away copies of her new cook book "I Can't Believe it's Food Storage".

Best Yet Whole Wheat Bread

For those of you that have tried my homemade bread recipe, I am willing to divulge the "secret" so everyone can enjoy!

Note: "Whole Wheat Flour" is found in the baking aisle, by the rest of the flour. Make sure it says "whole" on it. Otherwise, it's just regular flour. "Vital Wheat Gluten" is also found on the baking aisle. It's in a bag, by the gluten-free stuff. I know that seems wierd to put gluten by gluten-free, but, that's where it is. I've found "Bob's Red Mill" brand at King Soopers.

The Bread
1/3 c. honey
1/3 c. olive oil
2 1/2 c. warm water
1 1/2 tb. yeast
1 tb. salt
6-7 c. whole wheat flour
1 1/2 c. vital wheat gluten

1. Combine warm water, yeast, and 2 c. flour in a large mixing bowl (I have a Bosch, but a KitchenAid should be big enough). Allow to sponge for 15 minutes.

2. Add honey, oil, gluten, salt, and 4-5 c. additional flour until the dough begins to clean the sides of the bowl. Do not allow the dough to get too stiff and dry. It should be smooth and elastic.

3. Knead the bread (mixer: 5 min, hand: 7-10 min) until smooth, elastic, and small bubbles appear beneath the surface.

4. Form into 2 loaves (or roll out to make cinnamon rolls, or form into balls for dinner rolls...) and put into greased loaf pans to rise in a slightly warmed oven until double (about 30-40 min).

5. Bake at 350 for 25-30 minutes, until top and sides are golden brown and it sounds hollow when tapped on bottom.

Tomato-Spinach Tortellini Soup

This is one of my favorites!!

3 cups water

2 14.5 ounce cans diced tomatoes (I used stewed tomatoes with Italian seasoning)

1 10 oz package frozen spinach (you can use canned or fresh, it's all good!)

2 chicken bouillon cubes

1 teaspoon minced garlic (or you can use garlic powder)

1 teaspoon oregano

1 teaspoon basil

1 pound package of tortellini

grated or shredded Parmesan cheese for garnish

Salt to taste

In a large stock pot bring the water, tomatoes, spinach, bouillon, and seasonings to boil.
Turn heat down to a low rolling boil and add tortellini.

Cook the tortellini to manufacturer's instructions. (till desired tenderness)

Sprinkle each serving with Parmesan cheese.

I made this last night and we didn't have any spinach and it still turned out fabulous!!