I don’t know about your house, but in mine it isn’t really a holiday until someone is sick. My poor little Tessa isn’t feeling good. Fortunately, it just seems to be a cold but she is snotty and whiny and clingy. I think she caught something at the cook out we attended on Saturday. Who knows how many germs were floating around in that baby pool? The girls had a grand time so I tried not to think about it. Good for the immune system, right?
I’ve got baked beans from scratch in the oven right now…if they turn out yummy I’ll share that recipe next week. I also made a pretty red, white, and blue cake for Memorial Day.
It is a jello cake. For anyone who doesn’t know how to make one of these, I’ll share the recipe. (I originally saw it in Good Housekeeping or Better Homes & Gardens eons ago.) My husband loves this cake and always requests it as summer rolls around.
Red, White & Blue Jello cake
1 box lemon cake mix
1 large box strawberry jello
1 8 oz tub cool whip
1 pint strawberries
1 pint blueberries
Prepare cake mix in 9×13 pan according to box directions. Allow to cool
Poke holes all over the top of the cake with the end of a spoon or a chopstick.
Prepare jello with 3 cups of water (box will say 4 cups – use less). Allow to cool but not set.
Pour jello over cake. Make sure it all cool before topping with cool whip.
Top with tub of cool whip.
Slice strawberries. Alternate strawberries and blueberries in stripes. (Can use any other berry you like. Can also make a design with berries – the original cake was for a flag cake which had the strawberries striped and all of the blueberries in the upper left corner to mimic the American flag.)
Refrigerate for a couple of hours before serving.