Here are two new FREE mini-ebooks that have been uploaded to our Homemaking Group.
http://groups.yahoo.com/group/home-making/

Healthy Eating Tips
1.  Fight Unhealthy Eating with Meal Planning
2.  Healthy Eating Facts for the Busy Mom
3.  Eat Less by Drinking Water
4.  Listen to Your Body
5.  Recognize the Signs of Emotional Eating
6.  Snacking Savvy for the Busy Mom
7.  Quick and Easy Meal Makeovers for Healthy Eating

Skin Care Tips
1.  Simple Suggestions to Care for Your Skin
2.  Care for Your Skin Typs
3.  Combination Products for Skin Care
4.  Get Ready for Bed with an Easy Skincare Regimen
5.  Getting Ready for the Day in 5 Easy Steps
6.  Winterize your Skin
7.  Don’t Neglect Your Tired Feet

If you are not a member of our group, you can join here.
http://groups.yahoo.com/group/home-making/

Lettuce leaves
4 tbsp grated Brazil nuts
4 tbsp chopped dates
2 tomatoes, sliced
2 carrots, grated
2 raw beetroots, grated
About 12 oz grated cabbage
1/2 cucumber, sliced
Vinaigrette of your choice

Place lettuce leaves on plates. Combine the Brazil nuts and the chopped dates and put them in a pile in the middle of the plate. Add the other vegetables in piles around the nuts and create an appetizing and colorful dish.

Just before serving, pour a bit of vinaigrette over the salad to moisten.

This is perfect as a super-healthy vegetarian appetizer or even as a light lunch eaten with some crusty bread.

Makes 2 sandwiches

1/2 avocado
1 tbsp sour cream
1 tsp lemon juice
4 slices of your favorite bread
2 tbsp mayonnaise
1/2 cup chopped cooked chicken (leftover roast chicken or BBQ chicken)

Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.

Spread one slice of bread on one side with mayonnaise and the other slice with the avocado mixture. Put the chopped chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado. Cut into triangles and put into a lunch box.

The whole family will enjoy this colorful and delicious sandwich.

6 chicken pieces (about 2lbs)
2 tbsp flour
2 tsp dried herbs (basil, thyme, oregano, tarragon etc)
Salt
Pepper
1/3 cup warm water
Preheat the oven to 375°Fahrenheit.

In a little dish, combine the flour, dried herbs, salt and pepper. Set aside.

Remove the skin from the chicken pieces and wash them thoroughly under cold water. Pat them dry with paper towels.

Grease a shallow baking dish and add the chicken in a single layer. Sprinkle the herb flour over the chicken with a small sieve. Add 1/3 cup of warm water to the side of the baking dish, don’t pour it over the chicken.

Bake in the oven uncovered for about 40 to 50 minutes or until the chicken is done and no longer pink inside. For extra tasty and brown chicken, baste the chicken pieces once in a while with the liquid from the pan. If needed, add more warm water for basting.

Enjoy with rice and a tomato salad!

2 cups chopped cold cooked meat
1/4 cup bread crumbs
1 tablespoon butter
1 tablespoon flour
1 cup stock or broth
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped parsley
2 tablespoons chopped celery
2 tablespoons chopped onion

Put layer of bread crumbs in greased baking dish.  Add meat.  Melt butter in skillet.  Stir in flour, blending well.  Add liquid slowly.  Cook 5 minutes, stirring constantly.  Add other ingredients.  Pour over meat.  Bake at 350 degrees for 30 minutes.  Serves 6.

 By Angela Billings

Summer is nearly here and so is an increase in the in temperature. No one wants to be stuck in the kitchen on a hot day with the oven going. No, you can’t hand them a pop tart or a box of cereal and tell them to get out of your hair, even when that is really what you would rather do. I invested in a George Foreman Grill, so in the summer, I spend a lot of time preparing food on that or using the gas grill outside. So take a look at these tips and see if you can’t manage to get out of the kitchen sooner and still give the kids a cheap and fast supper while you beat the heat.

1. Eggbeater Omelet – Pour you some southwestern eggbeaters into a pan, once it is done add some cream cheese and fold it over. Serve with some fresh fruit for a fantastic quick and easy meal that can be enjoyed anytime of the day.

2. Salads are not only a great way to beat the summer heat but they are cheap and fast to make. You can do a basic lettuce and tomato if you want. Or you can dress it put some cheese, boiled eggs and a pack of sandwich meat. Serve with half an avocado stuffed with sour cream or cream cheese. Chill some fresh fruit and mix it for a nice cool fruit salad for desert.

3. Chicken salad. Great for left over chicken, or I buy a precooked chicken at the store to save time, de-bone it, toss in some grapes and pecans, mix with low-fat-mayonnaise and a little honey mustard. You can serve this on a bed of lettuce, as a sandwich, a wrap and it makes a great panini as well.

4. BLT with a Twist. I keep cooked bacon on hand at all times. Mix together tomatoes, cucumbers and mayonnaise and spread onto a whole-wheat wrap then layer some lettuce and bacon evenly over the wrap and roll up. Cut diagonally and serve with some fresh raw broccoli that you have sprinkled with lemon juice…yummy!

5. Pea salad. I hate peas…really I do, however there is nothing better than a good pea salad. I take a can of early peas (English peas), drain them and add 2 boiled eggs, a small Vidalia onion finely chopped and ¾ cup of shredded cheddar cheese. Mix it all together with some mayonnaise or ranch dressing and a hint of mustard and chill. Serve on a bed of lettuce with some boiled eggs and ham slices. This make a great side dish as well.

Just follow these tips and you’ll be out of the kitchen in no time. Your wallet and your air conditioning will thank you now that you have taken the heat out of supper. Now you have fed them a nice cheap and fast supper every day and they aren’t complaining about it either. You will find that you feel better during the summer after a lighter meal as well as not being exhausted from the heat of the kitchen.

Angela Billings is founder of Home and Family Ezine http://www.homeandfamilyezine.com where you can download your free June issue of Home and Family Ezine packed with 16 pages of homemaking tips and recipes!
Article Source: GreatArticlesforMoms.com

1/2 C of butter
3/4 C graham crackers, crushed fine
1/2 C of flour
1/2 C of coconut, flaked
1/2 C pecans, ground
12 oz. cream cheese, softened
1/4 C + 2/3 C of sugar, divided
4 eggs
1 T of milk
1 t vanilla
1 C of blueberries
1 C strawberries, chopped

Preheat oven to 350.  Spray a 13X9 inch baking pan with non-stick cooking spray.  Place the butter in a saucepan over medium heat.  Allow the butter to melt and cook the butter until it turns the color of light brown sugar.  Remove the pan from the heat and set aside.

Place the crushed graham crackers into a mixing bowl.  Add the flour, coconut and pecans to the crackers and toss to combine.  Stir in 1/4 C of the sugar until completely combined.  Pour the melted butter into the bowl and stir until completely combined.

Press the mixture into the bottom only of the prepared baking pan.  Bake the crust for 8 minutes or until golden brown.  Remove the crust and set aside to cool.

Place the cream cheese and remaining sugar into a mixing bowl.  Beat the mixture on medium speed until it becomes smooth.  Add the eggs, milk and vanilla to the cream cheese mixture.  Beat on medium speed until completely combined.

Spread the mixture evenly over the slightly cooled crust.  Sprinkle the blueberries and strawberries over the top.  Bake 18 minutes or until the center is set.

Remove and allow to slightly cool on a wire rack.  Cover and refrigerate for 3 hours then cut into bars before serving.

Makes 32 bars

Preparation Time:  30 minutes
Baking Time:  26 minutes
Chilling Time:  3 hours
Total Time:  3 hours 56 minutes

When shopping for fresh blueberries and strawberries always be sure to turn the container they are packaged in over to ensure there are no bruised or molded fruit.  Most berries will have a light white coating, also known as bloom on them when packaged.  Bloom on berries is what seals the moisture into the berry.

1 C of sugar
1/4 C unsweetened cocoa powder
2 C whipping cream
1 C of milk
1 t vanilla
1/8 t salt
3/4 C chocolate covered toffee candy, chopped

Place the sugar and cocoa powder in a large mix bowl and toss to combine.  Pour the whipping cream and milk into the bowl.  Add the vanilla and salt and stir until the sugar has completely dissolved.  Pour the mixture into the freezer canister.  Freeze according the manufacturer’s directions.  Stir in the toffee pieces and allow the ice cream to ripen 4 hours.

Makes 8 servings

A great way to serve this ice cream is in a chocolate dipped cone.  Place a 1/2 C of semisweet chocolate pieces in a microwave safe bowl.  Microwave the chocolate at 70 percent power or medium high heat for 1 minute.  Stir and continue microwaving for 1 to 3 minutes or until the chocolate is smooth.  Dip the cones into the melted chocolate about 1/3 of the way up the cone. If the chocolate is too thick, stir in 1 t of melted shortening.  Place the cones top side down on wax paper until the chocolate is set.

2 lbs. new potatoes, halved
2 T + 1/4 C of extra virgin olive oil, divided
1 t salt, divided
1/2 t pepper, divided
2 lbs. rib eye steaks
2 heads romaine lettuce
1 T of Italian parsley
1 t chives
1/2 t oregano
1/4 t thyme
2 garlic cloves, minced

Allow the oven to heat to 375 degrees.
Place the potatoes in a single layer in an ungreased 13X9 baking pan.
Drizzle 1 T of the oil over the potatoes evenly.
Sprinkle the potatoes with 1/2 t salt and 1/4 t of the pepper.
Bake 50 minutes or until fork tender.
Remove and allow the potatoes to cool slightly.
Brush the steaks with 1 T of the oil being sure to cover both sides.
Allow the grill to preheat.
Reduce the heat to medium and grill the steaks, covered for 12 minutes, turning once.
Remove the steaks and allow them to cool enough to handle.
Once cool slice the steaks into thin strips.
Slice the romaine into six 2 inch thick slices.
Place a slice of romaine onto 6 serving plates.
Place the remaining olive oil into a mixing bowl.
Add the parsley, chives, oregano, thyme and garlic and whisk to combine.
Whisk in the remaining salt and pepper.
Pour 1/2 of the dressing into the potatoes and toss to coat.
Pour the remaining dressing evenly over the 6 slices of romaine.
Spoon the potatoes onto the romaine and top each with slices of steak.

Makes 6 servings

Preparation Time:  30 minutes
Oven Time:  50 minutes
Grilling Time:  12 minutes
Total Time: 1 hour 32 minutes

4 medium zucchini
5 t olive oil, divided
2 T red onion, chopped fine
1/4 t garlic, minced
1/2 C dry bread crumbs
1/2 C mozzarella cheese, shredded
1 T fresh mint, minced
1/2 t salt
3 T Parmesan cheese, grated

Cut the zucchini’s in half lengthwise.
Scoop out all the pulp leaving a 1/4 inch shell and reserving the pulp.
Brush the zucchini with 2 t of the olive oil.
Chop the zucchini pulp.
Place the remaining oil into a skillet over medium heat.
Stir the pulp and on in into the oil.
Add the onion and cook 5 minutes stirring often.
Stir in the garlic and continue cooking 1 additional minute.
Dump the bread crumbs into the skillet and stirring continuously cook for 2 minutes or until the bread crumbs turn a golden brown.
Remove the skillet from the heat and stir in the mozzarella cheese.
Add the mint and salt and stir until the cheese has melted.
Spoon the mixture into the shells.
Sprinkle the tops with the Parmesan cheese.
Grill over medium heat, covered for 10 minutes or until the zucchini is tender.

Makes 4 servings

These boats make a great addition to fish, pork or beef.  Sprinkle the top with a little paprika after they are grilled to add a little color to your meal.

18 (3 oz.) disposable plastic cups
18 maraschino cherries
36 fresh blueberries
1 1/2 C cold distilled water, divided
2 (3 oz.) pkgs. berry blue gelatin
2 C of boiling water
4 C of cold water
2 C of unsweetened pineapple juice
1 (12 oz.) can frozen lemonade concentrate, thawed
2 liters of ginger ale, chilled

1.  Set the cups into the cups of a muffin tin.
2.  Place one cherry and two blueberries in the bottom of each cup.
3.  Pour 1 t of distilled water into each cup.
4.  Place the muffin tin in the freezer and allow the water to freeze for 30 minutes.
5.  Remove the muffin tin and pour 1 T of the distilled water into each cup.
6.  Return the muffin tin to the freezer and freeze for 3 hours or until solid.
7.  Place the gelatin powder into a large bowl.
8.  Pour the boiling water over the powder and stir until the gelatin has dissolved.
9.  Stir the cold water and pineapple juice into the gelatin.
10.  Blend the lemonade concentrate into the mixture well.
11.  Cover the bowl and chill for 1 1/2 hours.
12.  Pour the chilled gelatin into a large punch bowl.
13.  Stir the ginger ale into the punch.
14.  Remove the ice cubes from the cup and place into the punch bowl just before serving.

Makes 1 gallon

Preparation Time:  35 minutes
Freezing and Chilling Time:  3 hours
Total Time:  3 hours 35 minutes

It’s that time of year again – time to enjoy some of nature’s most delicious foods. Summertime yields some of the juiciest and sweetest fruits there are and watermelon is on the top of my list. Why do I love watermelon so much? It’s sweet, juicy and refreshing.

Just the thought of a juicy slice makes my mouth water, especially on a hot summer’s day. Not only that, but some of that pretty red and green fruit brightens up any plate or table; not to mention how good it is for you. All the water in watermelon will fill you up and naturally cleanses your body. Yes, I know the seeds can be a little annoying, but to me, they are worth the work of picking them out (or spitting them out…politely of course) for all the other benefits you get from watermelon.

There are many ways you can incorporate watermelon into your meals or eat it as a healthy snack. Here are just a few of my favorites.

•    The obvious is to slice it up into triangular pieces, small enough for little hands. Divide them up into storage containers and place them in the fridge for easy access. I know if something is in sight and easily accessible my family will eat it up. On the other hand, if it takes a lot of work or is out of sight they won’t touch it. Obviously you will want to take out the seeds first, before storing it for the smaller kids.

•    For a beautiful side dish on any table, lay the watermelon on its side and cut about 1/4 of the top off using a zig-zag motion, which will make a nice oblong “bowl”.  Slice about a 1/4 of the bottom off to make a stable base. You can use a round watermelon as well.

Create little melon balls by scooping out the fruit with the help of a melon-baller. Remove the seeds as much as possible while scooping. You will want to place the melon balls in a bowl while scooping, then once the inside of the melon is fairly clean and smooth, place the melon balls inside the watermelon bowl.

You can add other melon like cantaloupe and honey dew as well, if desired. The top part of the watermelon can be used as a lid if transporting. Be sure to use the flesh from the lid as melon balls as well so not to waste any of the delicious goodness.

For the more creative readers, create shapes out of the watermelon like fish and cars. A great site to learn how to make shapes out of watermelon is the National Watermelon Promotion Board. (http://www.watermelon.org)

•    For breakfast, dice up some seeded watermelon; layer with banana slices, apples, oranges or other fruit of your liking. Add some yogurt and granola for a tasty and healthy morning starter.

•    A fun appetizer is to make watermelon checkers. Cut equal sizes of 1/2 inch thick squares of watermelon and your favorite cheese. Layout like a checkerboard, alternating watermelon and cheese. Cut small circles of the watermelon and cheese to use as checkers. What a fun creative appetizer to serve at any summer outing.

•    For a fun and healthy summertime treat kids will love, make watermelon “ice cream” cones. Using regular cake cones fill the bottom of each cone with a tablespoon of pineapple cream cheese frosting. Then place a spoonful of dried Craisins over the frosting. Using an ice cream scoop, place a scoop of seedless watermelon over the Craisins, then top with sprinkles. You’ll have a healthy, delicious and adorable treat kids ask for again and again. Great for birthday parties, 4th of July or anytime.

•    Another fun treat kids and adults both enjoy is Frosted Watermelon. Use your favorite cookie cutters to cut out cookie-like shapes from the watermelon. Frost with flavored yogurt and sprinkle with granola. You can also use classic watermelon wedges instead of cookie shapes.

These ideas will brighten up any table, plus give the added benefits of eating something delicious and healthy. Watermelon really is nature’s healthy, sweet treat.

It’s that time of year again – time to enjoy some of nature’s most delicious foods. Summertime yields some of the juiciest and sweetest fruits there are and watermelon is on the top of my list. Why do I love watermelon so much? It’s sweet, juicy and refreshing.

Just the thought of a juicy slice makes my mouth water, especially on a hot summer’s day. Not only that, but some of that pretty red and green fruit brightens up any plate or table; not to mention how good it is for you. All the water in watermelon will fill you up and naturally cleanses your body. Yes, I know the seeds can be a little annoying, but to me, they are worth the work of picking them out (or spitting them out…politely of course) for all the other benefits you get from watermelon.

There are many ways you can incorporate watermelon into your meals or eat it as a healthy snack. Here are just a few of my favorites.

•    The obvious is to slice it up into triangular pieces, small enough for little hands. Divide them up into storage containers and place them in the fridge for easy access. I know if something is in sight and easily accessible my family will eat it up. On the other hand, if it takes a lot of work or is out of sight they won’t touch it. Obviously you will want to take out the seeds first, before storing it for the smaller kids.

•    For a beautiful side dish on any table, lay the watermelon on its side and cut about 1/4 of the top off using a zig-zag motion, which will make a nice oblong “bowl”.  Slice about a 1/4 of the bottom off to make a stable base. You can use a round watermelon as well.

Create little melon balls by scooping out the fruit with the help of a melon-baller. Remove the seeds as much as possible while scooping. You will want to place the melon balls in a bowl while scooping, then once the inside of the melon is fairly clean and smooth, place the melon balls inside the watermelon bowl.

You can add other melon like cantaloupe and honey dew as well, if desired. The top part of the watermelon can be used as a lid if transporting. Be sure to use the flesh from the lid as melon balls as well so not to waste any of the delicious goodness.

For the more creative readers, create shapes out of the watermelon like fish and cars. A great site to learn how to make shapes out of watermelon is the National Watermelon Promotion Board. (http://www.watermelon.org)

•    For breakfast, dice up some seeded watermelon; layer with banana slices, apples, oranges or other fruit of your liking. Add some yogurt and granola for a tasty and healthy morning starter.

•    A fun appetizer is to make watermelon checkers. Cut equal sizes of 1/2 inch thick squares of watermelon and your favorite cheese. Layout like a checkerboard, alternating watermelon and cheese. Cut small circles of the watermelon and cheese to use as checkers. What a fun creative appetizer to serve at any summer outing.

•    For a fun and healthy summertime treat kids will love, make watermelon “ice cream” cones. Using regular cake cones fill the bottom of each cone with a tablespoon of pineapple cream cheese frosting. Then place a spoonful of dried Craisins over the frosting. Using an ice cream scoop, place a scoop of seedless watermelon over the Craisins, then top with sprinkles. You’ll have a healthy, delicious and adorable treat kids ask for again and again. Great for birthday parties, 4th of July or anytime.

•    Another fun treat kids and adults both enjoy is Frosted Watermelon. Use your favorite cookie cutters to cut out cookie-like shapes from the watermelon. Frost with flavored yogurt and sprinkle with granola. You can also use classic watermelon wedges instead of cookie shapes.

These ideas will brighten up any table, plus give the added benefits of eating something delicious and healthy. Watermelon really is nature’s healthy, sweet treat.

2 2/3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 1/2 cups sugar

1 1/4 cups milk

1 egg yolk

1 teaspoon vanilla

3 egg whites

1/2 cup finely ground peppermint stick candy

1/2 cup coarsely ground peppermint stick candy

1.  Sift flour and measure.

2.  Sift again with baking powder and salt.

3. Cream shortening.  Continue creaming, gradually adding 4/5 cup of sugar and 3 tablespoons milk.

4.  Add egg yolk and vanilla to remaining milk.

5.  Add sifted dry ingredients alternately with milk to creamed mixture.  Beat egg whites stiff but not dry.

6.  Beat in remaining sugar.  Fold into cake batter.

7.  Pour into two 9-inch layer panswith wax paper in bottom.  Sprinkle with the finely ground peppermint candy.

8.  Bake at 375 degrees for 25 minutes.

9.  When cool, spread with pink frosting.  Sprinkle coarsely ground peppermint candy over top and sides of cake.

By Tammy Embrich

If you have a large family then you know how much of a challenge buying groceries to feed them can be. With today’s economy…even a normal-sized family of four finds it hard to manage paying household bills and buying food. Of course, it’s twice as hard for a family of eight or ten.

With the ever-rising cost of groceries, ground beef is still relatively inexpensive, and a large family can budget their dollars more easily while cooking with ground beef as it is so versatile and can be used with lots of other ingredients to make a full meal.

Ground beef goes a long ways when preparing these top ten main dishes

* Spaghetti
* Lasagna
* Mustacholli
* Chili
* Chili Mac
* Beef Casseroles
* Meatloaf
* Meatballs
* Sloppy Joes
* Tacos

The following is a recipe that my Grandmother used for meatloaf:

Grandma’s Meatloaf

Ingredients

2 lbs ground beef
2 eggs
1 can tomato soup
1 large onion
24 crackers
1/2 teaspoon garlic powder
1/2 cup ketchup
salt and pepper to taste

Directions

Preheat oven to 325 degrees. Gather all ingredients and a baking dish with a lid. Chop up the onion in very small minced pieces.

Mix all ingredients with the ground beef except the crackers and 1/2 of the tomato soup. After mixing the other ingredients, crush crackers into small pieces and fold into the meatloaf mixture. Mix the crackers into the meatloaf thoroughly.

Shape the ground beef mixture into a nice oval loaf and place in covered baking dish. Make a nice hole in the middle to form a ring. This will aid with getting the meatloaf all the way done and will lesson the time in the oven. Place in center of 325 degree oven for 1 hour.

Mix together the remaining tomato soup and some water for the top sauce. Pour the sauce on top of meatloaf. Bake an additional 20 minutes. Carve meatloaf in servable slices. Serve immediately with your favorite side dishes.

Tip: Hold on to the leftovers. They can always be added to the next day’s lunch.

Of course if your budget will allow for it, purchase the leaner ground beef for health reasons. As you can see there are many ways to prepare hamburger meat. Have fun and be creative. There are many other ways to cook beef than what I’ve listed above.

Maybe try using beef in salads? Or perhaps a meatball sub sandwich? You can also dress up macaroni and cheese with it. Also, adding various amounts of potatoes, veggies and pastas never fails to spice up a meal. These amounts can always be adjusted to how many you are feeding in your family. Use your imagination and see what else you can come up with to flame those taste buds.

Article Written By Tammy Embrich

You can find more recipes, and cooking and baking tips at Cookin At Home-Free Recipes.

Tammy also offers free work at home job leads, business tips, work at home articles, and more at Work At Home Jobs.

Article Source: http://EzineArticles.com/?expert=Tammy_Embrich
http://EzineArticles.com/?Budgeting-Your-Grocery-Bill-With-Ground-Beef-Recipes&id=1966182

By Katie Appleby

If you are looking for an excellent dessert recipe and love southern cooking, this is the recipe for you. This strawberry cake recipe is one of the favorites among the southern states and is perfect for any kind of occasion. This strawberry cake recipe can be made with either white or yellow cake mix and can also be used with any from scratch cake recipe.

Ingredients for Strawberry cake recipe:

• 1 package of white cake mix
• 1 package of strawberry flavored gelatin powder – 3 ounces
• 1 cup of vegetable oil
• 4 eggs, lightly beaten
• 1/4 cup of water
• 3/4 cup of mashed strawberries
• 1/2 cup of butter
• 1 pound of confection sugar
• 1/4 cup of mashed strawberries

Directions for Strawberry Cake Recipe:

• Combine the cake mix and gelatin powder in a large bowl
• Beat in oil, eggs, water and strawberries
• Pour into two 9 inch round and greased cake pans
• Bake in a 350 degree oven for 30 minutes
• Cool and frost with strawberry icing
• For the icing, beat the butter and confection sugar until smooth
• Add the strawberries
• Spread between the layers of cakes
• Frost the top and sides

If you would like to try a variety of the strawberry cake recipe, try this pecan strawberry cake recipe.

Ingredients:

• 1 box of white or yellow cake mix
• 1 cup of vegetable oil
• 4 large eggs
• 1 cup of flaked coconut
• 1 package of strawberry flavored gelatin
• 1/2 cup of milk
• 1 cup mashed fresh or frozen strawberries
• 1 cup chopped pecans
• 1 package of cream cheese, 8 ounces at room temperature
• 1/2 stick of margarine, 2 ounces at room temperature
• 1 teaspoon of vanilla
• 1/2 cup of chopped pecans
• 1/2 cup of strawberries mashed
• 5 to 6 cups of sifted powder sugar

Directions:

• Mix cake mix with the strawberry flavored gelatin
• Add the oil, eggs, coconut, gelatin and milk
• Beat until well blended
• Stir in one cup mashed strawberries and one cup of pecans
• Drizzle the cooled layers with reserved juice
• Spread with a layer of icing
• Ice the sides and top
• Store the cake and refrigerate

You can serve these delicious options of the strawberry cake recipe for any occasion. You can add in other ingredients such as rhubarb to add an extra tart flavor. You can also top with whipped cream or any other fruit topping you would like. Serve the cake right away or store in the refrigerator to keep it fresh.

Katie Appleby is an accomplished niche website developer and author.

To learn more about Strawberry cake recipe, please visit Tasty Desserts Site for
current articles and discussions.

Article Source: http://EzineArticles.com/?expert=Katie_Appleby
http://EzineArticles.com/?Strawberry-Cake-Recipes&id=1411609