Tuesday, April 26, 2011

Sara Nan's Strawberry Cake

This is my Nana's recipe. It is very pink, very strawberry, and very sweet! A great summer cake that starts with a cake mix, so it's not hard to put together.


Recipe Notes
As with just about every other recipe on this blog, my oven ran hot and this cake was done earlier than the suggested time. I suggest watching your cake for the last 10 minutes or so. Also, I could only find whole frozen strawberries, so I mushed them up with a fork and added them to both the cake and the icing early so that they could be broken up into smaller pieces.


- 1 pkg. white cake mix (Nana suggested Betty Crocker)
- 3-oz. package strawberry Jell-O
1/2 c. water
- 1/2 c. vegetable oil
- 4 eggs
- 10-oz. package frozen sliced strawberries
- 1 stick butter, softened
- 1 lb. powdered sugar (1 box)


1. Thaw strawberries.

2. Mix cake mix, Jell-O, water, oil, and eggs in a large mixing bowl. Beat at a low speed until blended.

3. Add 1/2 package of strawberries and 1/2 strawberry syrup from package.

4. Pour into a greased 9x13 inch pan. Bake at 350 degrees for 30-35 minutes.

5. While cake is baking, cream butter and powdered sugar. Drain 1/2 remaining strawberries (1/4 of your original package) and add to the icing. Add enough strawberry syrup to make the icing of spreading consistency.

6. Spread icing over the cooled cake.

Monday, April 25, 2011

Sausage, Tomato, and Arugula Fettuccine

I have decided that I really like fresh pasta, even if it does cost a little bit more. This is one of those "20 Minute Dinner" recipes from Cooking Light that really does take 20 minutes to prepare. A nice bonus with twin 11-month-olds in the house and a hungry husband.


Recipe Notes

You will find the fresh pasta in the refrigerated section of the grocery store, often by the prepared foods or even by the fresh deli meats and cheeses.

Nutritional Information (per serving - serves 4)

356 calories - 13 g. fat - 39 g. carbs - 20 g. protein - 4 g. fiber


- 9-oz. package refrigerated fettuccine

- 1 tbsp. olive oil

- 6 oz. Italian turkey sausage

- 2 tsp. minced garlic (I used bottled)

- 1 pint cherry tomatoes

- Salt & pepper to taste

- 3 c. baby arugula leaves

- 2 oz. pecorino Romano cheese, shaved


1. Cook pasta according to package directions. Drain in a collander over a bowl, reserving 2/3 c. cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings and add sausage to pan, stirring to crumble until browned.

3. Add garlic and cook for 30 seconds.

4. Add tomatoes and pepper, covering to cook for 2 minutes.

5. Mash tomatoes with the back of a spoon to break them up. Cover pan, reduce heat to low, and cook for 3 minutes.

6. Remove pan from heat and add pasta, pasta water, and arugula.

7. Toss well and top with cheese.