Menu: 8/14 thru 8/26

I'm still here! Summer has been crazy (and I can't believe it is coming to an end!!! It's almost school time for my kiddies!!! Woot!! We love back to school!!!)

Baseball ended a few weeks ago and now we're in full on football mode...at least four nights a week, every week...three kids on three different teams! Holy wah!!

Anywho...I've been revamping the photograph biz...THAT is time-consuming. I've been sick A LOT lately...not sure what the heck!?! And like I said, sports, sports, sports, (laundry, laundry), sports, sports, sports. LOL!

We are still meal-planning though! (I cannot express how much time and headache this saves!!!) Groceries are bought for the next two weeks! LOTS and LOTS of football going on all week, so we chose dinners that were either super quick, could be prepared in advance, or that could cook all day in the crock pot!

Sunday 8/14
Roast (Slow Cooker!)
Mashed Potatoes + Gravy
Green Beans

Monday 8/15
Quesadillas
Chips + Salsa

Tuesday 8/16
Shepherd's Pie

Wednesday 8/17
Chicken & Veggie Stir-Fry (Teriyaki)
White Rice

Thursday 8/18
LEFTOVER DAY!

Friday 8/19
Corn Dog Muffins
Homemade (baked) Mac-n-Cheese

Saturday 8/20
My FAMOUS Chicken Noodle Soup...yummmmy!!!! Can't wait!

Sunday 8/21
Honey Mustard Chicken (Slow Cooker)
Rice
Steamed Veggies

Monday 8/22
Spaghetti
Garlic Bread

Tuesday 8/23
Salmon (baked)
Wild Rice
Steamed Veggies

Wednesday 8/24
LEFTOVERS!

Thursday 8/25
Tuna Mac Casserole

Friday 8/26
Corn & Bacon Chowdaaahhh (Chowder *wink*)
Rolls

xoxo

Menu Monday

It's that time again, friends. MENU MONDAY! (Days got mixed up in last week's menu so this Sunday's meal was actually going to be Saturday from last week. But, one of the many beautiful things about menu planning is, it's totally flexible when there's got to be a change of plans!!)

Sunday 5/1
Steak Sandwiches
Rosemary Over potatoes
Green Beans

Monday 5/2
Chicken Quesadillas
Chips & Salsa + Guacamole

Tuesday 5/3
Baked Salmon
Caesar Salad

Wednesday 5/4
Tuna Mac Casserole

Thursday 5/5
LEFTOVERS!!!

Friday 5/6
Spaghetti (which is ACTUALLY leftovers from last time we had spaghetti. I dumped what we didn't eat into a freezer bag, so it's all ready for a quick thaw and reheat! Yummy!)

Next week, watch for a GUEST POST from one of my new favorite bloggie-friends! She posts weekly menu's also and she is going to be here to share her menu with you!

Ciao!

Bagel Schmear

I'll never forget it...that fateful, quiet Sunday morning...Easter Sunday. It was just Benji & I...the man was sleeping (he's a 3rd shifter) and the older boys were at their dad's.


I was lounging on the couch, browsing all of my favorite blogs, when I came across THIS post on This Life is Sweet. At that very moment, a new tradition was born.


It was HOURS until dinner time...what could I eat in the meantime? Why, BAGEL SCHMEAR of course!! I actually got up and went to the store just for the ingredients. The moment I saw it, I knew I needed it!


It was DEVINE! I'm sure I'll make it again throughout the year (it would make an awesome dip for crackers too!!) but from here on out, I will make it every Easter morning so we can snack throughout the day on something besides Easter candy, and it will keep us happily satiated until dinner time!


So if you're looking for a delicious snack (or even something that makes a great light meal...I had it for lunch yesterday), try this...and while you're enjoying your Schmear, check out This Life is Sweet! Tell her Jenn sent you! :)

Bagel Schmear (recipe from This Life is Sweet)

2 8-oz. packages cream cheese - softened
1 pkg. Pastrami (I bought Carl Buddig) - chopped finely.
1 bunch green onions - chopped
2 c. shredded cheddar

Mix cream cheese, pastrami and green onions. Depending on how long you let your cream cheese soften, it might be difficult to stir at first. Then add your cheddar cheese and mix well.

Spread on a toasted bagel (I used Sesame bagels...yummy!) or onto Ritz crackers.





ENJOY!!!

Menu Monday

Monday already? Gah! Where does the time go?!?

Did everyone have a fantastic Easter? I did...very much enjoyed time with my kiddos and I absolutely loved seeing their excitement over the goodies in their baskets! Luc started baseball (practice) this weekend too, so we are really starting to look forward to Spring sports!

I got our menu all planned out for the next two weeks and shopped on Saturday. (However, even though I plan for two weeks at a time, I'm only going to share one week at a time here.)

So here we go!

Sunday 4/24
Baked Ham
Mashed Potatoes & Gravy
Broccoli Ritz "Casserole"
Dinner Rolls (TOTALLY spaced it and forgot to make the dinner rolls last night!)
Strawberry Shortcake for dessert!

Monday 4/25
Honey Mustard Chicken (Slow-Cooker!)
Rice
Steamed Veggies
(We were supposed to have this last week and plans got changed.)

Tuesday 4/26
"Beefy Nachos"
(Basically a "nacho bar" set up with chips, taco meat, lettuce, tomatoes, salsa, sour cream, guacomole, and nacho cheese! Build your own nachos! Luc's requested meal of the week!)

Wednesday 4/27
Ham & Corn Chowder
Dinner Rolls
I will be using THIS recipe, as a base (using up leftover ham...woot!) but have some changes to make. If it turns out as deliciously as I'm expecting, I will create a separate post with the recipe!

Thursday 4/28
LEFTOVERS!! (Exclamation points make everything more exciting...right??)

Friday 4/29
Homemade Pizza...one buffalo chicken and one taco pizza (using leftover taco meat from our nacho bar day!). YUMMY! Can't wait! (This was Mikey's requested meal of the week!)
Salads

Saturday 4/30
Steak Sandwiches (Another new recipe I'll be trying...I will post if it's delish!)
Oven fries

Menu Monday

I tried to post this earlier but Blogger and I got into a fist-fight over formatting...Blogger won. Grr.

Trying again. :)

For the past few months I have been planning our meals two weeks in advance...and then shopping for our meals two weeks in advance. We love our new way of life. We eat healthier, because we rarely eat out. It saves us time because there are no last minute trips to the store and I know in advance what we are having, so there's not searching through the cabinets trying to make a decision when I get home from work. It also saves us money because I shop with specific meals in mind, I plan leftovers days, and I can plan meals that utilize leftovers.

It's still a flexible plan though...if something comes up and we need to switch days, no biggie. I am honestly so pleased with our decision to do this.

Anyway...thought I'd share our meal plans every week in case anyone is looking for meal ideas! Works for us!

Monday 4/18
LEFTOVERS (Leftover meatloaf and mashed potatoes from Saturday)

Tuesday 4/19
Sloppy Joes
Baked Mac-N-Cheese

Wednesday 4/20
Tatertot Casserole

Thursday 4/21
Steak
Grilled Potatoes
Steamed Broccoli

Friday 4/22
Honey Mustard Chicken
Rice
Steamed Veggies

Hopefully this helps anyone struggling to think of meals on a day to day basis!

Double Duty Recipes...Apple Butter Pork Chops AND Pork Fried Rice

So, I've been on the look-out for recipes that do Double Duty! You know...a "cook once, eat twice" type of thing?

I found a recipe online for Apple Butter Pork Loin that I converted into an Apple Butter Pork Chops recipe I will share below. Then a couple days later, we used the leftover pork to make some DELICIOUS Pork Fried Rice!! (Now...had I been thinking, I would've made the pork fried rice the same night, and saved myself another night of cooking, but the fried rice is so super quick and easy, it really wasn't a big deal.)

Without further ado...Double Duty:

Apple Butter Pork Chops

1-2 lbs pork chops
2 cups apple juice (next time, I will use apple cider instead!)
Onion Powder
Seasoned Salt
Apple Butter

1. Place pork chops in slow cooker. Season to taste with onion powder and seasoned salt. Add juice until chops are completely covered.
2. Cook on "high" for 4 hours.
3. Remove from juice and place on a baking sheet.
4. Brush each chop with apple butter and place under the broiler for about 2 minutes to create a nice bubbly glaze.
5. Enjoy!


And then...

Pork Fried Rice

Leftover Pork Chops from Apple Butter Pork Chops recipe
2 eggs
3 cups cooked white or brown rice
1 cup peas (frozen)
1 cup diced carrots (frozen)
2 Tbsp margarine
Soy Sauce to taste

1. Heat skillet over medium heat and add pork, peas and carrots, plus a dash of soy sauce. Heat until veggies are no longer frozen.
2. Push veggies and meat to the side and scramble 2 eggs in the pan, and then incorporate into the meat/veggies.
3. Poor cooked rice into skillet. Add butter, and fry for several minutes, stirring pretty constantly.
4. Add several splashes of soy sauce, to taste. (I like more than less) and make sure everything is well mixed and heated through.




ENJOY!

Project: Cookie Monster - Week 2 (Homemade Oreos)

We didn't forget about our weekly project already! I just didn't upload the photos until today...LOL! Busy, busy! You know me!

So for week two, we made Smitten Kitchen's Homemade Oreos! (Check out that blog, if you haven't before...TONS of really amazing recipes! Yummy!)

Her recipe is as follows (this is just copy and pasted):

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

The only difference between her recipe and what we did is that I couldn't find Dutch Process cocoa so I had no choice but to use natural unsweetened cocoa...I'm not sure how that affected the cookie, but they were still yummy!

They were actually a little on the sweet side for me, but the kids LOVED them and so did the folks at my work that I shared them with! The recipe was very easy to make and was not difficult to assemble. I'm sure we'll make them again sometime!

I didn't take any pictures of the process, but did take some finished pics! (Sorry...I got sidetracked that evening and we forgot!)

Mmmm...



Yummy!!!!!!!



In week three we are making Vanilla Wafers...can't wait!!!

Linking up all over this Friday...





The DIY Show Off Fall Friday




Stop on everywhere and check out the other projects and blogs and make some new friends!!

M&M Game

I grew up in a town that has a FIERCE football rivalry with the town I live in now. Every year, the “M&M Game” takes place between our neighboring towns…the oldest Interstate rivalry in High School Football History. It’s a BIG deal. I BLEED Maroon & Gold…you have to be FROM here to truly understand how deep our loyalties lie.

When I purchased my house, and moved to the enemy neighboring town, I didn’t think about football. My kids are little…what difference does it make? Well…it does. This morning, I dressed my elementary school aged boys in PURPLE (I’m gagging as I type) and sent them off to school for their pep rally. **heavy sigh**

This is NOT going to work…LOL! Is it sad that I’m considering open-enrolling them into a different school district? Haha! (Ok, kidding…sorta.)

I’m actually not GOING to the game this year. (Boo!) My brother, who is a senior this year, decided to quit football (DOUBLE boo!!) but I was there last year, all decked out in my Maroon gear cheering on the team with my family! (The games are better the year’s they play in my home town anyway! We have a far superior field…I think most folks from the other town would agree, to be honest.) BUT, tomorrow at work, we get to dress up to show our support for our home teams, so I will be here in my Maroon & Gold, loving on my “home” team in spirit!

Check me out...last year with my "little" brother!! (We won!)

And in high school...that's me...second from the right. U Rah Rah. :) (The cheerleading pic is actually from the Detroit Lions old stadium where we played and WON our State Championship game!)

A few (ok, maybe like 10) years ago, my Grandparents told me about an old tradition of the West End bar (which has since been torn down, (by my dad, actually) and replaced) making split pea soup and serving all of the bar patrons after the Saturday day-game. That tradition is sadly, long gone but in honor of it, this weekend I will be making Split Pea soup (so watch for that recipe!) My kids and I will be taking a trip to the pumpkin patch so that will be a yummy, warm lunch to come home to. More on that later!

Ciao,

Homemade Donuts - SUPER easy recipe!

Not much makes my kids happier than DONUTS for breakfast. But seriously...who feels like getting up and running to the store bright and early? Not this girl!

Thus, you can understand my excitement when I came across this SUPER easy recipe for homemade donuts! My kids were STOKED (as was momma...not gonna lie!)

We paired ours with a Danimals Crush Cup yogurt and breakfast was complete!

1. Open a can of southern style biscuits. (Do NOT use the "flaky" kind with the layers!) I just used a generic brand.

2. Using a cap from a 2 liter bottle (or any other small round something you may have) cut a hole out of the middle of each donut. Don't throw that extra dough away!! Fry it up for donut holes! YUMMY!



3. Heat oil in a skillet until "hot enough" (LOL...how helpful am I right now? Sorry!) Cook donuts on one side for about a minute.



4. Flip and cook on the other side about a minute. (I slightly undercooked mine on accident so they were doughy in the middle...icky.)



5. Remove from oil and place on paper towel. Blot to remove oil.

6. While still warm, dredge in a plate of sugar. (Next time we're going to try homemade icing and sprinkles!!)



7. FEAST!


(Edited to add: For the record, my wall isn't filthy! That's spots on the camera lens. I forgot to touch them up in this photo! LOL!)

Try it out! You won't be sorry...TRUST me!!

Linking up...blog hopping!!




Here, too!!







And HERE!






Got stuff to do?? Check out 10 in 10!

Project: Cookie Monster - Week 1

I tried this once before and failed miserably, but if at first you don't succeed, try, try again. Right? Right!

I am embarking on a personal project to make a different cookie recipe every week for a year! How fun to have a cookie jar full of delicious cookies (and what a great way to add recipes to my arsenal)! My kids have named our experiment: PROJECT COOKIE MONSTER :)

We started off tonight...it was Mikey's week to help...with, quite literally, the BEST chocolate chip cookie I've EVER had. I am not exaggerating folks. These are perfect. They are soft all the way through...amazing flavor...just dense enough...ahhh...cookie bliss!

I started off with this base recipe: here.

I altered it though, per recommendations of reviewers on AllRecipes, and to fit our own personal tastes.

Without further ado...the one and only chocolate chip cookie recipe I will ever use for as long as I shall live. LOL!
BEST ever Chocolate Chip Cookies

1/4 c. white sugar
3/4 c. brown sugar
1 stick salted butter
1/2 stick (1/2 cup) butter flavored Crisco shortening
1 (3.5 oz. box) vanilla instant pudding mix
2 eggs
1 and a half tsp. vanilla extract
1 tsp. baking soda
2 and a quarter c. all-purpose flour
1 pkg. semi-sweet chocolate chips

1. Preheat oven to 375 degrees.
2. Partially melt butter.
3. Cream butter, shortening and sugars together.



4. Add pudding mix and eggs.
5. Incorporate flour and baking soda...mix well.
6. Fold in chocolate chips.



7. Place by rounded tablespoon full onto cookie sheet. (These cookies shouldn't spread much so fill up your cookie sheet!)
8. Bake 10 minutes at 375...as soon as you start to see light brown on the edges, take them out. Remove to rack (or, like I did, a brown paper bag) to cool.



9. Enjoy the heck out of the best cookie you've ever had!

I am linking Project Cookie Monster up at the DIY Show Off Project Parade! Check them out: here for a TON of great projects!

And also at Skip to My Lou. Check the great stuff out here:

And at Tatertots and Jello! Go HERE...quick!

Stop back next week for Project Cookie Monster - Week 2...I think we're going with an Oreo knock-off! Yummy!

Stuff and Things.

Well, I took the plunge...yesterday, I had my tubes tied! Yes...I know it's cheaper, easier, smoother recovery, etc. for the man just to get the snip, BUT, from what I know of guys and their balls...no way was I going to try to force the man to let someone near his with a scissors! LOL!

So, I did it. Surgery went okay, recovery is going smoothly I suppose. I'm sore...bruised and ready to feel back to normal, but enjoying my week off of work and getting to spend more time with the kids. OH, how I wish I could be a stay at home mom...some day!!

So I made beef stew today...yummy! (Recipe: here ), have been taking care of a sick Luc (poor buddy has a bad headache that has woken him up crying several times...I hope he isn't a migraine sufferer like my brother, mom and I...), and just making the most of my time at home. (As much as I can anyway...I'm pretty slow moving with the soreness.)

I got a MOBY wrap today though! I'm still learning how to wrap/tie it but even with my painful incisions, I could comfortably wear Benji...AMAZING! I wish I had one of these for all my kids...or even had one earlier with Benj. I've been having a really hard time lately coming to terms, not so much with the fact that I won't have any more kids, but more with the fact that I won't ever have an 8 week old again...or a 9 week old...or a 10 week old...if that makes sense? I am hating having to go back to work, so I am trying to cherish every second I can with Benj as a baby...and having the Moby wrap will allow me to still be productive while keeping him close to me when I am home. :)

Anywho...some quick pics to share...

Veggies ready for sauteing...and a bowl of beef stew! (Seriously, check out the recipe! So delish!)



And me snuggled up with my boy! <3



xoxo

Getting into the swing of things...and a recipe!

Slowly, but surely, we are getting back into the swing of things. The boys are enjoying school, and I am happy with their new teachers, so that's awesome. We're doing our annual "fall cleaning' (opposite our spring cleaning) and spent the last two days going through every item of clothing in the house and sorting things to throw away, put away and give away. It was a big undertaking but I'm glad it's done.

I'm back to work full time and although I will say I SO wish I could be home with my buddy, I am relieved to have my paycheck coming in again.

My photography season is winding down...a few more sessions I'm looking forward to and then I expect things will be pretty slow until Spring...so it goes. :)

My boys Luc and Mike go to their dads every other week. It's something new we started recently and it's going ok. There have been snags but I'm trying to give it time...we'll see what happens, I guess. This weekend was my weekend with them, and I have been trying to make them fun breakfasts on their weekends here...just because. :)

Yesterday we had delicious, gooey cinnamon rolls, and this morning I made easy-peasy "Half-Homemade Chocolate Croissants" !! I saw this idea HERE last week...check out her blog. It's awesome!

This was super easy and super delicious!!

All you need is a can of Pillsbury crescent rolls (I used the jumbo "Big and Flaky" version) and a jar of Nutella (mmm!!!)



Unroll the crescent rolls and spread a dollop of Nutella on each...



Roll 'em up loosely and place on your baking sheet. Bake per package directions.



Yummmmmmmy!!!!!!!!!!!



See? Mikey approves!! (Luc wasn't as impressed...)



Dirty Face=Job Well done on Mom's part!!


I have an actual croissant recipe I want to try eventually but until then, this is quick, easy and delicious! Works for me!!

xoxo

Mexican Chicken & Cheese Pasta

I was feeling SO sick when I made this, that I didn't think to snap a picture. :( Sorry folks. But I had to share the recipe anyway.

I found a recipe online for a Mexican Chicken & Cheese Pasta, but we tweaked it to suit our families likes/dislikes, and I couldn't be happier with the results! Even the kids scarfed it down!! LOVE when that happens!

This is quick and delicious...hope you enjoy!

Mexican Chicken & Cheese Pasta

2 chicken breasts, cubed
1 box penne pasta (or any other fave...next time I am going to try rotini!)
1 jar Tostitos brand Salsa Con Queso
1 can black beans, rinsed and drained
1 large tomato-diced
Tostitos (or other corn chips)

1. Cook Pasta according to box directions. Drain and return to pan.
2. In a separate pan, cook chicken. (Season to taste)
3. Add chicken to pasta. Mix in beans and Cheese Sauce.
4. Serve immediately. Garnish with diced tomato and crushed tortilla chips.

Like I said, I wasn't feeling well the night I made it but I had it as leftovers the next day and it was delish! We will be adding it to our menu again in the future, I'm sure! Yummy!

Make Ahead Breakfast Burritos

With school starting for my boys very soon, I've been looking for ideas to save us time and sanity!

I saw an idea on TV to make "Make Ahead Breakfast Burritos" so that we did, and I am TOTALLY stoked with the results and now on the hunt for more great "Make Ahead" meals!!

We combined several ingredients (recipe below), rolled up and individually wrapped the breakfast burritos. Now if my kiddos want a quick, hot breakfast, it's as easy as taking one out of the freezer and popping it in the microwave for a couple of minutes! What a great way to provide a hot breakfast for my kids when they get sick of cereal and toast!

Another great thing is that this is TOTALLY customizable to your families likes/dislikes! If Adam would eat onions I would've used "Potatoes O'Brien" instead of regular hash browns...but they were still full of flavor as I made them!

Does anyone have a great "Make Ahead" meals resource? Or a great recipe you're willing to share?

I'd love to hear what others are cooking up!

Make Ahead Breakfast Burritos

16 (2 packages) 8-9" Tortilla Shells
1 dozen eggs
1/2 c. milk
3 T. butter
2 c. shredded cheddar
1 lb. pork sausage
1 pkg. frozen hash browns (or potatoes o'brien)

1. Cook and crumble sausage and drain off any fat. Set aside.

2. In another pan melt butter and then scramble eggs with milk and salt and pepper to taste. Be sure to only do a "soft scramble"...you want the eggs to still be a little wet because you will be reheating the burrito and the eggs will cook the rest of the way at that time.

3. Let sausage and eggs cool for a few minutes. Then mix together in a BIG bowl with your hashbrowns and shredded cheese.



4. Spoon a generous helping of filling onto the center of a tortilla. (I warmed the tortillas first in the microwave to make them easier to roll.)



5. Fold ends in and then roll up. Wrap individually in foil.



6. To reheat, place (in foil) in the oven (350 degrees) until heated through, or remove from foil and microwave for two minutes.

7. Serve with sour cream or salsa...ENJOY!

16 homemade breakfast burritos for less than $10 worth of ingredients with no preservatives or other junk?? I'll take it!

I'm linking up over at "Look What I Made" day at Creations by Kara...make sure you stop by her blog and check out all the homemade goodness going on over there today!!





xoxo

Lemon Poppy-Seed & Strawberry Cake - Half Homemade

I just spent the better part of a gorgeous morning hanging out in the driveway with my familia! It was wonderful! Due to the fact that both little boys, as well as I have been super sick over the past couple of weeks, we thought we'd host Mikey's 5th Birthday party OUTSIDE in the fresh air (with easily accessible bottles of hand sanitizer at the ready!)

And honestly, sickness or no sickness, that was the best decision EVER! It was SO very gorgeous out this morning...and being outdoors gave Mikey ample time to ride his new BIKE!! :)

Anyway...back to the point! Mikey was sitting next to me one day while I was leafing through a magazine and he saw a Lemon Poppy-Seed and Strawberry layer cake. He wanted THAT cake for his birthday. I looked up the recipe online and found some not great reviews, which is scary. AND it would've been a very pricey cake...cake and frosting from scratch. I do not keep cake flour in the house. I don't want to deal with whipping heavy cream. I'm all for the yum-factor, but between the kids and the pregnancy (plus now I'm sick) I just don't have the patience, time or energy!

SO...I figured, "Well...I can pretty much copy that idea and do it myself!" And folks...that is just what I did. Results from ALL who tried it?!?!?! BIG THUMBS UP!!

I wish I had a picture...my mom probably does. (If so, I'll share later) But here it is...

Half-Homemade Lemon Poppy-Seed & Strawberry Cake

1 Lemon Cake Box Mix (and ingredients required per box directions)
3 Tbsp. (give or take) Poppy Seeds
2 Cans White "Whipped" frosting
1 lb. Strawberries (fresh)
1 cup (Approx.) Strawberry Preserves

1. Mix cake mix according to box directions, adding poppy seeds prior to baking. Follow directions for two 8-inch round pans, which you have greased with shortening and floured. Bake per box directions, invert shortly after removing from oven, and cool on a cooling rack.
2. Cut each cake round in half, horizontally, using a serrated knife...giving you four separate layers.
3. Two assemble cake, place one layer on a plate, cut side up. Spread 1/3 of strawberry preserves over cake, followed by approximately 1/3th of a can of frosting. Top this with a layer of cut strawberries.
4. Repeat with remaining layers. When you reach the fourth cake layer, be sure to place it cut side down. Do not add preserves or berries to the top of this layer.
5. Frost the cake with desired amount of frosting on top and sides. Garnish with extra berries.
6. Refrigerate until ready to serve!

This cake was truly delicious and looks (and tastes) impressive for how simple it really is!

Like I said... I will share a photo later if my mom has one available!! (Can you believe I did not take a single picture today?? I've been so sick and so tired, I spent most of the party just RESTING!

Hope everyone has a fabulous Memorial Day Weekend!!

xoxo