I realize we have had a great deal of rain these past couple of weeks and when it didn’t rain, it snowed. We can take comfort in that we have already set time ahead and spring can’t stop now. I have had enough winter and I want to watch someone mow my lawn.
Usually my husband or one of the kids mow for us, I have had very little opportunity to do it myself. I think I am now too old to learn, but I can supervise. Funny! I long for the smells of summer, barbeque grills, sausage and onions at the park, chlorine from the pools in the neighborhood and, of course, freshly mown (mowed?) grass. I can’t help you with the chlorine or the grass, but here are a couple of recipes that will make your house smell like summer – just close your eyes and wear shorts. Have a great week and enjoy the weather!
1 (19 ounce) package Italian Sausage ( 5 full size links)
1 red pepper, sliced
1 green pepper, sliced
1 small onion, sliced
5 sub buns
5 slices provolone cheese
Directions: In nonstick skillet over medium heat, cook sausage until brown. Place in slow cooker. Add peppers and onion. Cover and cook on low 4 to 6 hours until sausage is fully cooked. Place sausage in buns; top with peppers, onions, and cheese.
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed fresh strawberries
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup flaked coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese
1/2 cup butter, room temperature
3 1/2 cups confectioners’ sugar
3/4 cup fresh strawberries
1/2 cup flaked coconut
1/2 cup chopped pecans
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners’ sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
