July 29th - August 5th
supper - grilled steaks, grilled corn, peppers, and zucchini, mashed new potatoes, sliced tomatoes
breakfast - breakfast ring
dinner - church potluck, taking spiral pasta salad, strawberry shortcake trifle
supper - breakfast for supper
breakfast - chocolate chip muffins
supper - chicken spaghetti, garlic knots
supper - mexican lasagna, chips and salsa
supper - black bean burgers, french fries
Friday, July 28, 2017
There's just nothing like summer, strawberries, and cake and ice cream!
Prepare a white box cake mix according to package directions
Let cool completely.
Soften a carton of Blue Bell Strawberries and Homemade Vanilla
for a few minutes on the counter.
Slice up a pound of strawberries
and leave a few whole for garnish.
Slice your cake into four layers and place one inside a spring form pan.
Spread a few scoops of ice cream onto the cake
and layer strawberries around the outside.
Repeat layers three times,
spreading strawberries over the top on the last layer.
Cover and place cake in freezer for 12 -24 hours.
Remove cake from spring form pan and decorate with whipped cream and whole strawberries.
I am forever trying to make the
lightest, fluffiest, flakiest
buttermilk biscuits. :-)
Here are some tips I have gathered over the years -
everything must be cold!
cold bowl, cold fork, cold ingredients, cold biscuit cutter
never use your warm hands
freeze your stick of butter and then grate it into your flour
real buttermilk, no substitutes
cut and stack your dough (this makes layers!)
press and lift to cut the biscuits, don't twist your cutter
bake biscuits touching to help them rise
Any other tips you'd like to share with me?