Tag Archives: christy jordan

Fresh strawberry cake with cream cheese icing and people can change

I am usually such a chocoholic when it comes desserts that I never saw it coming when I came across a recipe for this strawberry cake on Christy Jordan’s Southern Plate Facebook page at http://www.southernplate.com/2010/04/fresh-strawberry-cake-with-cream-cheese-icing.html and was compelled to make it right away. I felt a call, an urging to make it. Yes. That’s right. Making this heavenly strawberry cake is a calling. More like a product of divine intervention. It is dreamy. It is moist. It fulfills all of my dessert needs and yet…there is no chocolate. I am in love. Who says people can’t change? This recipe has a made from scratch taste and look yet it calls for a boxed cake mix. There are fresh strawberries in the cake and in the icing and man…it is something else. I will warn you…the smell of it making in the oven will cause your family to ask “what is that delicious smell?” And say “something smells so good” every 5 minutes. If you are looking for a new dessert to bring along to a party or just to bake for your family because you love them…or you know…they cannot talk while shoving this awesome cake in their mouths (not that I do that! He he) this is the one to try!!!!! Plus strawberries are in season now and they are not so expensive. Get on it!!! ~AMB

Fresh strawberry cake with cream cheese icing

Stuff you need~

for the cake:
1 box white cake mix
3 eggs
3/4 cup milk
3/4 cup canola or vegetable oil
1-3 ounce package of strawberry gelatin
1 cup crushed strawberries and juice (1 regular container of fresh strawberries will do)*

for the icing

1-8 ounce block cream cheese, softened
1/4 cup butter (I used half a stick of the real stuff), softened
3 cups powdered sugar
Whatever is left of the crushed strawberries

*cut the green part off the berries and then slice them up. Add to a gallon size storage bag. Close the bag well once all strawberries are in. I did as Christy Jordan suggested and used a canned good to crush the berries. Just gently roll the can across the closed ziplock bag. It works like a charm.
crushed strawberries . Easy peasy.

What to do with the stuff~

Preheat oven to 350 degrees. Spray two 8 inch round cake pans or 1 9 x 13 pan with Baker’s Magic or coat with oil and then flour them.
In a mixing bowl, add cake mix, eggs, milk, oil and gelatin. Using standing mixer or hand mixer, mix until all ingredients are combined. About 2 minutes. Next add in crushed strawberries. Mix again until the berries are incorporated well into batter.
Pour into prepared baking pan (s) and cooking until a toothpick inserted in the middle comes out clean. I did the 9 x 13 and it took about 35-40 minutes.
Allow cake to cool completely before icing.

While cake it baking, go on and get your icing ready. I just washed out my standing mixer bowl and used it again. In a medium size bowl, combine the softened cream cheese and butter and powdered sugar. Mix until smooth. Resist the urge to eat with a spoon. If you desire, add in the rest of the crushed berries you did not use. I like the way it looks and the taste is out of this world. CJ suggests it is prettier without the berries, but I disagree. Each to his own, so do your thing. You can’t lose either way!!
Once cake is cooled, ice that baby and cry your happy tears that you made a cake that is so luscious and pretty. Yay you!!!!

look at that pretty cake mix!

the icing. Will be my undoing. S.O.S.


Tina’s corn chowder

So this morning I was reading a post on Christy Jordan’s Southern Plate facebook page and there was a picture of a chowder recipe that lured me in.  All focus was lost and I knew I had to have some.  After I dropped the kiddos off at school, I ran to the grocery store to pick up some supplies.  I came home and got the chicken and dressing going and got it in the crockpot (another post for tomorrow) and then started on this corn chowder.  I know, I know…I was already making the chicken and dressing, why bother with corn chowder?  I told ya’ll about my cooking ADD..or maybe I have only talked about on my Cajun Mama facebook page?  Either way, I am pretty sure I have ADD when it comes to cooking and cleaning.  So when I saw that picture, my ADD kicked in big time.  I had to cook the chicken and dressing because my Sugar Cookie (oldest daughter will now be known as such) is a Thanksgiving dinner food freak like her mama.  So, yeah, I bought a can of cranberry sauce in October.  When we do it, we do it well.  So I figured I would go on and get supper going for tomorrow night.  Nothing wrong with being prepared, which I rarely am, so I may as well enjoy it.  So I have not finished the chowder yet, but I have it mostly done and I tried it.  Christy Jordan was right…it is FANTASTIC!!!!  The list of ingredients seems a little long, but most of it is stuff you most likely in your pantry.  

Tina’s Corn Chowder (from Christy Jordan’s Southern Plate)


1 onion, diced

2 T. butter

2 large red potatoes, cubed 

1 jalapeno, seeded and chopped

1/2 tsp. paprika

3 cups frozen corn

3 cups milk, divided

1 medium green bell pepper, chopped

1 can of chicken broth 

2 tsp. dijon mustard (I used creole mustard and it turned out great)

1 tsp. kosher salt

1/4 tsp. crushed red pepper flakes

4 green onions, chopped

1/2 cup flour


In a large stockpot, saute onion and bell pepper until tender. Add broth and chopped potatoes.  Bring to a boil and then reduce heat, stirring occasionally.  With lid on, simmer for about 15 minutes.  Stir in jalapeno, mustard, salt, paprika, and red pepper flakes.  Next, add corn, green onion, and 2 1/2 cups of the milk.  Bring to a boil gradually, stirring from time to time.  Reduce heat and allow simmer.

While that is simmering, combine the flour and milk in a medium sized bowl.  Whisk together.  Gradually add this mixture to the stock pot.  Bring this to a boil, stirring constantly for about 2 minutes or until mixture is bubbling and begins to thicken.  



This is the chowder before i stir in flour/milk mixture.  

Look at those colors!!