Sunday, May 8, 2011

Angel Food Cake

My grandmother used to make angel food cake all the time. It was sooooo good! I have very fond memories of that cake. So when the kids and I were invited to have Mother's Day dinner with some friends I immediately thought of making this cake to bring. I just hope it turns out as good as my grandmother's did!!

Angel Food Cake
  • 1 1/4 cups cake flour
  • 1 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


  1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract.
  2. Sift together flour, sugar, and salt. Repeat five times.
  3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

ColeSlaw with Corn

This was originally a Paula Deen recipe. I tweaked it (of course) and here's my version!

  • 1 head green cabbage, shredded
  • 1 pkg shredded carrots
  • 5 fresh ears corn,
  • 3/4 cup mayonnaise
  • garlic powder to taste
  • seasoned salt/pepper to taste


In a stock pot, cook corn until completely cooked. Cool and remove corn from the cob.
In a medium bowl, combine shredded cabbage, carrots, and corn.
Mix in mayo and seasonings to taste. Cover and refrigerate for at least 1 hour. This is better the longer it sits!

It was really good and the corn in it gave it a sweetness. Perfect for a potluck or to serve with hamburgers and hot dogs! 

Thursday, May 5, 2011

Sunday, May 1, 2011

Mushroom Swiss Steak in the Crock Pot

Mushroom Swiss Steak in the Crock Pot
1 large onion, chopped (1 cup)
1 bag baby carrots (fresh)
1pkg fresh mushrooms
1 1/2 lb boneless beef round steak, cut into serving-size pieces
2 cans (10.5oz) cream of mushroom soup

1 can (8 oz) tomato sauce

  1.  In 3- to 4-quart slow cooker, layer onion, carrots, mushrooms and beef. Sprinkle pepper over  beef. In medium bowl, mix soup and tomato sauce; pour over beef.
  2.   Cover; cook on Low heat setting 8 to 10 hours. 
  3. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef. 
weight watchers points per serving: 6
    This is our dinner for tonight! I love the idea of crock pots! After the crazy busy week we've had there's nothing like putting dinner in the pot and leaving it all day to cook. I can only imagine what the house will smell like when we get home from church. My mouth is watering just thinking about it!!!
    This meal is hearty and scrumptious!! You can serve it over noodles or not. I don't think i'll be serving it over noodles this time around. With the veggies cooking along with the meat and sauce it's a complete meal in a pot! No other dishes to mess up!! I like that for sure!!!
    Happy Sunday and I hope you enjoy your day!!

    *picture courtesy of betty crocker website
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