Strawberry season is coming up and my niece, Debbie, sent me one of her strawberry recipes – it’s delicious!

Pretty-in-Pink Strawberry Cake

1 package (18 1/4 ounce) cake mix – white or yellow

1 package (3 ounce) strawberry Jell-O

1 cup finely chopped fresh strawberries with juice

3/4 cup milk

3/4 cup vegetable oil

4 large eggs

Preheat oven to 350 degrees. Line 24 cupcakes with paper liners or grease a 9 by 13 pan – your choice. Combine cake mix, Jell-O mix, milk, strawberries, oil and eggs in large bowl. Blend on low 30 seconds. Scrape down sides, increase speed to medium and beat 2 minutes more. If using cupcake pans, fill cups 2/3 full. Bake until lightly golden and spring back when pressed gently with a finger – 20 to 25 minutes. Cook a cake 30 to 40 minutes. Cool cupcakes 5 minutes on wire rack, remove cupcakes from pan and cool another 15 minutes.


1 package (8 ounces) reduced-fat cream cheese at room temperature

1/2 stick unsalted butter

3 1/2 cups sifted confectioners sugar

1/2 cup mashed strawberries

pink sprinkles

sliced strawberries

Blend cream cheese and butter on low speed for 30 seconds. Add 3 1/2 cups confectioners sugar – mix on low speed 1 minute, increase speed to medium; beat 45 seconds (depending on the juicy strawberries, you may need more confectioner sugar.)

Frost cupcakes, add sprinkles and sliced strawberries.

Do you ever have left over pie dough? How about trying

Pie Fries

Cut leftover dough into crinkled-edged “pie fries” with a fluted pastry wheel, brush with melted butter, sprinkle with cinnamon and sugar, and bake at 375 degrees until golden, about 15 minutes. Serve berry jam on the side-it looks like ketchup!

Pineapple Sherbet Salad

1 (8 3/4 ounce) can pineapple tidbits


1 (3 ounce) package raspberry gelatin

1/2 pint raspberry sherbet

1 banana

1/4 cup toasted, slivered almonds

salad greens

Drain syrup from pineapple; add enough water to make 1 cup liquid. Heat to boiling; add gelatin and stir until dissolved. Stir in sherbet and cool. When mixture begins to thicken, add peeled, diced banana, almonds and pineapple. Chill until firm. Serve on salad greens.

Our thought for the week: “True friendship is a plant of slow growth.”