Welcome to my Weekly Menu Plan!
Is it hot where you are at? It is unbelievably hot here. Like 105 degrees hot! Any chance I can get to grill out I do!
Salads are always on the menu too!
Let’s see what’s cooking!
I am loving my Instant Pot. I am not sure what took me so long to start using this sweet machine. It doesn’t heat up the kitchen and so quick and easy to use.
I will be sharing more Instant Pot meals in my upcoming weekly meal plan.
Upstate Ramblings has a delicious Jambalaya recipe. Perfect with a salad and french bread.
Eggs are a great source of protein. Having eggs for dinner is a great way to change up dinner.
Have a make your own omelette meal. It is fun and a great way to sneak in extra vegetables too!
It’s Taco Tuesday. Keeping it cool in the kitchen by using our slow cooker. Pineapple is so refreshing with the heat of this pork. Recipe courtesy of Evolving Table.
I usually make pork on Wednesdays. Pork is the other white meat and not too heavy for a Summer meal. Noble Pig has an amazing recipe for Juicy Grilled Pork Chops with Spicy Peach Glaze. Throw some asparagus on the grill and this makes a delicious Summer meal.
Thursday is chicken night in our house. Carlsbad Cravings created a yummy and cool Cilantro Lime Chicken Taco Salad.
Friday is our take it easy night for dinner. Hamburgers and fresh sides fit the bill.
Saturday night is usually reserved for going out or ordering take out. It is a special treat we budget for ourselves. Dinner is followed by church or movie. Saturday is my favorite day of the week.
This week’s Sweet Ending is my absolute favorite Red Velvet Cake. This recipe has been passed down from my grandma and is frosted with traditional boiled frosting. It is a family favorite!
Red Velvet Cake with Traditional Frosting.
For Cake: In a mixer, cream shortening, sugar and eggs until fluffy.
Combine red food coloring, vanilla extract and cocoa powder; add to creamed mixture.
Add salt to flour and combine. Add flour mixture alternately with buttermilk to creamed mixture.
Mix baking soda and vinegar; blend well. Add to creamed mixture. Beat with mixer just until all ingredients are combined. Do not overmix.
Bake at 350 degrees for 30 minutes in three 8 inch layer pans.
For Frosting: In a saucepan on medium heat, combine flour and milk. cook until thick. Chill.
In a mixer, blend in sugar, butter and vanilla extract. Add chilled mixture. Beat until fluffy as whipped cream.
Frost cake. Enjoy!
Growing up, my request for birthday cake was ALWAYS Red Cake. We didn’t call it Red Velvet Cake. We aren’t fancy like that. 🙂
My grandma and my mom always made this rich beauty from scratch.
The boiled frosting adds just the right amount of sweetness.
I wouldn’t blame you for topping with cream cheese frosting. Both are equally delicious.