Well, it is Friday am, and I am trying to get my plans together for this weekend. Tomorrow we are having a community easter egg hunt and hot dogs at my house. We are having an "egg filling" party tonight (my neighbor and I) as we are filling close to a bizillion eggs for 12 kids.....They should get their fill. I found a wonderful recipe in All You magazine and thought that it would make a great addition to your Easter meal or weekend. A very "springy" recipe. Hope you enjoy and Happy Easter!

White Layer Cake with Raspberry Jam
Prep: 45 min.
Bake: 35 min.
Serves: 10

CAKE:
2 1/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 1/2 tsp. vanilla extract
1 1/2 sticks (3/8 lb.) unsalted butter, at room temperature
1 3/4 cups sugar

FROSTING:
1 stick (1/4 lb.) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups confectioners' sugar
1 tsp. vanilla extract
1/2 cup seedless raspberry jam

1. Preheat oven to 350°F. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.
2. Make cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.
3. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sides of bowl as necessary. Beat in another 1/3 of flour, then remaining milk, beating just until blended. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).
4. Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clean. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.
5. Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce speed to low and gradually beat in confectioners' sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.
6. Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake.

Is it Friday yet? (And a new recipe!)

As I sit here, I find myself wishing it were Friday.....Am I the only one? Why Friday? Really, there is no reason, other than my kid load goes down considerably....(I watch kiddos during the week:)) However, other than that not much changes. There are still the endless home responsibilities that seem to NEVER get finished. Do you ever notice that when you set out to "organize" you end up with a much larger mess than when you started? It is like a never ending cycle. Oh well.......It has been quite a while since I posted anything, much less a yummy recipe.

For dinner tonight, we are having pot roast. I know, seems pretty typical, but I have the no fail, turns out great every time recipe. And, even though you may think one of the ingredients is strange, TRUST me.....I would not lead you astray.


Crockpot Pot Roast


1 large roast 3-5 lb. (depending on the size of your family)

1 can Golden Mushroom Soup (I have only ever found it in Campbells)

1 can water (use the soup can)

1 pkg onion soup mix (the dry kind)

1 can Coke (yes, you read correctly, it tenderizes the meat. You CAN NOT tell that it is in there.)
Carrots, potatoes & 1 large onion


Heat 1 tbsp. oil in a large pan. While your pan is heating, salt & pepper your roast. Place roast in HOT pan and sear on all sides (about 2-3 minutes per side). Once browned, put in crockpot with potatoes, carrots and large onion sliced or quarted. Cook on low for 7-8 hrs or high 4-5 hrs. However, DH prefers longer cooking, so I start mine on low the night before.....I also check in the morning for the liquid level, if it is starting to cook down, I add some beef stock or some water. Just don't let it get dry.

This is one of the easiest dinners and one that definetly rates as comfort food.....Hope you enjoy!