Wednesday, January 27, 2016

Wine Bundt Cake

Wine Bundt Cake
Recipe submitted by Tracy Oprea


1 (18.25) package moist yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs


Preheat oven to 350 degrees. Grease and flour one 10-inch bundt pan.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, cream sherry, and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioner's sugar.

Do you like white wine? If yes, here's the recipe variation.

Substitute the sherry with white wine and the yellow cake mix with moist white cake mix. It's that's easy. Enjoy! 

Wednesday, January 20, 2016

Wilted Spinach Salad

Wilted Spinach Salad

This is one of my favorite salads! The dressing is over-the-top good, so I double the dressing recipe.


Raw baby spinach (8 ounces), washed and dried
1 medium red onion, thinly sliced
1/3 cup apple cider vinegar
1 tablespoon prepared Coarse Ground Dijon mustard
1/2 teaspoon garlic salt
1/8 teaspoon pepper


In a large bowl, mix the sliced onions and raw baby spinach together. Cover and chill in refrigerator.

For dressing:  

Add the ingredients together and heat until it starts to steam. Just before serving, pour the hot dressing over the salad tossing gently to wilt greens.

Sunday, January 10, 2016

Italian Roasted Potatoes

Italian Roasted Potatoes
Recipe submitted by Mary Mimi Rorie

Your family will go crazy over these roasted potatoes.


2 1/2 pounds waxy (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes
12 cloves garlic, peeled
2 teaspoons dried oregano
1/2 cup olive oil


Heat oven to 425 degrees. In a large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.

Place in oven, and roast until golden brown and crispy, tossing once or twice. Bake for about 1 hour.

Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

Recipe submitted by Mary Mimi Rorie