Jesus’ Birthday Cake (Rainbow Poke Cake): On the 8th Day of Christmas…

…my true blog gave to me a refreshing dessert recipe!!

Yes, my family call this Jesus’ Birthday Cake!  I cannot remember a Christmas growing up without this cake.  It’s Uncle Bob’s favorite!!  Really…I think it’s everybody’s favorite!!  Here is a picture that my mom sent me of my brother about to enjoy this cake for his birthday…because it is so good we ask for it more often than just Christmas!!

photo 1 (1)Anyways!!  Back to the holidays!  I have such beautiful memories with this cake.  All the cousins and uncles and aunts would gather in a circle around the little table in my Grandma and Grandpa’s dining room, and we would legitimately sing happy birthday to Jesus, then the youngest kids would blow out the candles.  Then we would all try hard not to clobber each other for the first piece…you know, in the spirit of Christmas and everything.  🙂  Unlike a lot of desserts, this is cool and light and makes your insides feel good instead of heavy.  You gotta try it!  And IT’S BEAUTIFUL!!

Now, if you don’t believe me on the whole…this has been a tradition FOREVER thing, check this out.  I was asking my mom for a picture of this cake because I knew in the madness that is currently my life, I would have no chance to bake one myself.  And this is what she sent me…

photo 5This is the original recipe out of a magazine that my mom got…she believes it is from her FIRST Christmas with my dad.  How precious is that?!  And now you get to share in this!  Welcome to the family 😉

So, here’s what you need:

  • 1 Box Super Moist White Cake Mix
  • 1 (3 oz) Box Raspberry Jell-o (Or your favorite red flavor)
  • 1 (3 oz) Box Lime Jell-O (MY FAVORITE)
  • 2 Cups Boiling Water
  • 1 Container Whipped Cream

And here’s how you do it:

  1. Bake white cake mix (as directed)  in two round cake pans.
  2. Let cool for 10 minutes.  Remove from pans and cool completely.
  3. Return cake to pans.  Using a big fork, poke holes all over the cake!!  If you look close at the picture, it says to do this in 1/2 inch intervals.  I’ve never paid that close attention to it (poking the holes was always my job!).  I just poked the poo out of those cakes!
  4. Bring your 2 C of water to a boil.
  5. Pour half of the boiling water over your first flavor of Jell-O and whisk until it is dissolved.  Pour evenly over one of the cakes, so that it can soak down into the holes.  Repeat with other flavor.
  6. Put your cakes into the fridge until Jell-O is set, 3-4 hours.
  7. When ready to assemble, dip the bottom of the pans in warm water for 10 seconds, then gently shake onto a platter.
  8. Put a layer of whipped cream on top of whatever color you want on the bottom (usually raspberry for us), and top with the other.  You may need to slide a few toothpicks in at this point to keep the layers together.  Just warn everybody if you do!  Traditionally, the person that finds the toothpick has to do dishes or make the cake next year 😛
  9. Frost with the rest of the whipped cream and put into your fridge until ready to serve!!  My mom usually put it on a beautiful crystal cake stand, and topped the cake with little fake holly sprigs.  BEAUTIFUL!!

Edit 1/8/14…my mommy sent me pictures of the process just for you, my faithful readers!!  So here ya go!!

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Bake white cake mix (as directed)  in two round cake pans.  Let cool for 10 minutes.  Remove from pans and cool completely.  Return cake to pans.  Using a big fork, poke holes all over the cake!!  If you look close at the picture, it says to do this in 1/2 inch intervals.  I’ve never paid that close attention to it (poking the holes was always my job!).  I just poked the poo out of those cakes!  Bring your 2 C of water to a boil.  Pour half of the boiling water over your first flavor of Jell-O and whisk until it is dissolved.  Pour evenly over one of the cakes, so that it can soak down into the holes.  Repeat with other flavor.  Put your cakes into the fridge until Jell-O is set, 3-4 hours.

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When ready to assemble, dip the bottom of the pans in warm water for 10 seconds, then gently shake onto a platter.

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Place first layer on a cake stand.

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Spread a layer of whipped cream on top…

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Place second layer on top and secure with toothpicks if needed.

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Frost with the rest of the whipped cream…and with something pretty like my mommy does!!

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So pretty!  Place in fridge until ready to serve!

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Doesn’t that look DELICIOUS!

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Feel free to try this with different flavor combos, and celebrate!!  😀

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Cranberry Gin and Tonic!!!

A special treat after a stressful day!!  One I was very thankful today.  Yes, through the stress today I feel an underlying thankfulness, which seems appropriate since cranberry is usually associated with Thanksgiving 😉  Get it?!  Anywho.  I am also thankful for cuddly puppies, gardens with spring mixes, and a husband that lets me turn our sectional into a giant bed and will sleep on it with me all night, just for funsies.  Perfect end to a tense day. 🙂  Care to try?!  As always, remember to drink responsibly.  😉

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So, here’s what you need:

  • 2 oz Gin
  • 3 oz Cranberry Juice (A little more if you want more cranberry flavor!  That was my route;))
  • 2-3 oz Tonic Water
  • 2-3 Lime Wedges
  • Ice

And here’s how you do it:

  1. Um.  I don’t think I need to explain it haha.  Mix and pour over ice and enjoy!!  Simple, right?!  🙂  What do you think?  What’s your favorite, super easy home drink?

Deliciously Roasted Carrots

There was a short period in time when Mr. Rodgers and I had watched the documentary called Fat, Sick and Nearly Dead and we got all fired up to eat only vegetables.  We were going to be super veggie freaks!  In that short amount of time I went crazy on Pinterest and was searching out any veggie recipe I could find…and being ever so slightly OCD, I had to organize my Pinterest account!  So I made a board for every vegetable I could think about, and then spent hours finding pins to go in them.  Well we quickly got over the “just veggie” stage cause we really love meat, and have found that it really is pretty good for you 😉  However, I still use all those boards and pins that I found on my veggie pin binge!  But months later I was exploring those boards and realized that something seemed to be missing!!

What  could be missing?!  I had broccoli, cauliflower, artichokes, squash, bell peppers, asparagus and beans….what more could a girl need?  Then it dawned on me!  Carrots!  Why the heck don’t I have a board for carrots?!  Oh, I know why…I always immediately and exclusively think of carrots as something you eat raw.  My little Grandma Maudie would be so ashamed, because she would cook us a down home Oklahoma style feast every Sunday, and she would ALWAYS have carrots cooking in butter in her nice big cast iron skillet.  Why did it not occur to me that I could cook carrots too?

I’m so glad I had that awakening.  These carrots made me really happy.  I could barely even adapt it, because the blog where I found it already had used agave instead of sugar!!!  Two points for you, familystylefood.com!!  You have my respect.  I just cut out the fresh mint because, as I mentioned in my Quinoa Mint Zucchini Boat post…Mr. Rodgers is DEFINITELY not a fan of fresh mint.  😉

So, here’s what you need:

  • 1 bunch carrots with the green tops (baby carrots, or just long skinny ones)
  • 1 Tbsp Olive Oil
  • 1 Lime, Juice and Zest
  • 1 tsp Agave
  • Salt and Pepper to taste
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Coriander
  • 1/4 tsp Paprika
  • 2 Green Onions, sliced

 

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Trim most of the tops off of your carrots, wash them, and put them in a bowl.
  3. Whisk together the remaining ingredients (except green onions) in a bowl and dump them over the carrots.
  4. Cover a baking sheet with foil and dump on your carrots.
  5. Roast about 2o minutes until they are tender and have a little char on them.  Unless you don’t like char, but I do.  🙂
  6. Sprinkle with sliced onions.
  7. Now EAT!  This went great with our grilled chicken and fresh watermelon, and we got to eat it all on the front porch…it was perfect!!!

 

 

Pictures!!!

 

 

 

 

Cumin Carrots 2

 

Preheat your oven to 400.  Wash your carrots and trim the tops a bit!

Cumin Carrots 1

 

Whisk together everything except the green onions.  Pour over carrots (in a large bowl…or you can do it right on the pan like I did but it left me with a mess on the pan which I don’t like ;))  Toss to coat.

Roast for about 20 minutes, or until the carrots are tender and have a little bit of char!  It makes them taste yummy and look grilled!

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This is why you cover your pan in foil. 😉

Sprinkle with green onions and serve!  So yummy!!

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I think they’re kinda pretty, but maybe I’m biased 😉

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See how there is just a touch of char, but the beautiful orange color is still shining through?  Perfect!

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Welcome to our little picnic, where these tasty little carrots didn’t last long!  Perfect summer evening!!!  These nights make me so happy!  But not half as happy as this guy makes me, all this cooking and sunshine would be nothing without him…

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Heheheee.  Eating him some carrots!  Yeah!!!

 

Alright, that’s it folks!!!  Enjoy your carrots, mamma always told me they make you see better.  Maybe if you love these as much as I do and eat them lots…you’ll get X-ray vision!  SWEET!

Creamy Avocado Chicken Salad

Um, yeah.  Yum.  I’m not usually one for the whole chicken salad thing.  I like to stick to egg salad, cause I like my chicken to be hot.  Well.  Sheesh.  This recipe makes me feel dumb for making that conclusion.  This was so fantastic I was tempted to eat it with a spoon, and not share any with my husband.  But, seeing as this blog is dedicated to Feeding Mr. Rodgers…and also the fact that it would be mean…I decided to share, haha!!  He loved it too!  I am totally on an avocado kick right now, so pulling up this recipe from my archives makes me want to throw down my computer and make it RIGHT NOW!  YUMMMMYYY!  It’s also perfect for chicken leftovers!  I love roasting a whole chicken and eating it for dinner one night, then re-purposing the left overs in a recipe like this!  Why talk about it any more?  Let’s get to it so you can partake of this amazingness!!

I have to admit, I made this salad in a hurry, and the ingredients just sounded so perfect, so I didn’t change a thing!  So ALL credit goes to Kalyn’s Kitchen, a lovely blog I found through Pinterest!  To see the original click here!  Kalyn…you are a genius.  That is all 🙂

 

So, here’s what you need:

  • 2 C Cooked and Shredded Chicken (Very conveniently, I used leftover Garlic Herb Butter Roasted Chicken)
  • 2 Avocados, Diced (Not too small if you are like me and like chunks of avocado!)
  • 2 Tbsp Lime Juice, Divided (1-2 Limes)
  • 1/4 C Green Onion, Thinly sliced
  • 1/2 C Fresh Cilantro, Chopped
  • 2 Tbsp Mayo

 

And here’s how you do it:

  1. Prep everything as instructed in the ingredients.
  2. Toss your cubes of avocado with 1 Tbsp of the fresh lime juice.  This should keep them from turning brown as you prep 🙂
  3. Mix the last 1 Tbsp of lime juice with the Mayo.  This is going to be your dressing!  Doesn’t sound like much but the combination with the salad ingredients is PHENOMENALLLLLL!
  4. Mix the chicken, green onion, and dressing together in a large bowl.
  5. Add in the avocado, cilantro, and salt to taste and gently mix till everything is combined…don’t mix so much that your avocado cubes break down!
  6. You’re ready to go!  Wasn’t that easy!  Now serve…in a sammich, in a pita, in a tortilla, on chips, in a halved avocado…the possibilities are endless.

I don’t have many pictures, because of the quick nature in which this meal was prepared, and because I was serving them in cauliflower tortillas…which didn’t end up working all that great, which made me super sad.  I hate it when recipes fall apart!  Anywho, needless to say the fact that my tortillas were falling apart made my pictures not so pretty…but let me tell you…it was freaking delicious and we would have eaten it without anything else, haha!  Please try, and enjoy!

 

Avocado Chicken Salad 1

 

Put it in your bowl…and mix it!  So tasty, creamy, and delicious!!

Avocado Chicken Salad 2