Tuesday, June 18, 2013

Day 16 -Oh THAT'S what they were taking about!

After just over 2 weeks I have finally discovered what they meant by seedlings getting their first true leaves. Apparently, after they get these new leaves, they are mature enough to transplant. I am hoping to get my spinach plants, which look to be thriving, outdoors this weekend. That is, if my hubby builds me those containers before then ;) There are only a couple things I have really learned so far: 1. The self-watering seedling starter kit from Burpee's is WAY easier to deal with than the other one i bought. I dont have to water near as often and the soil stays continuously moist. Also the soil in those seems to be easier for the seedlings to sprout up through. 2. The mixed flowers in the large pots should have been scattered way further apart! I didnt think so many would actually

Strawberry Upside Down Cake

As promised...Here is the next amazing recipe that I have made recently! This cake was taken to my 7 year old's end-of-the-year picnic for her baseball team and my husband brought home an empty platter! Light, refreshing and super easy to make! The perfect summer cake!

Here is what you will need:

2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored Jell-O mix
3 cups miniature marshmallows1 (18 ounce) package yellow cake mix, batter prepared as directed on package

****For the crushed strawberries, I bought 3lbs of strawberries, cut them into sections and used a fork to crush them on a plate with raised edges (this will make sense in a second). Then I poured the crushed berries and the juice (the most important part since that is what mixes with the gelatin to make that amazing topping!) into a measuring cup. I used most of the 3 lbs and my kids and hubby ate the rest standing right there!****

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.
 I serve mine with whipped cream on the side for those (such as myself) that love it.

Once again...you're welcome ;)


Monday, June 17, 2013

Not Yo Mama's Banana Pudding

One of my favorite desserts is one I found while watching my Food Network idol, Paula Deen. I don't know how anyone goes through life without having this at least once. Kudos to you Paula on creating such a heavenly treat!


2 bags Pepperidge Farm Chessmen cookies (or 1 box Nilla Wafers)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk ( I only use half of the can in mine)
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. Original recipe can be found on her page here.

This has been a hit at every single party I have taken it to!!

You're welcome