I’ve shared this recipe before, but I made this again the other day and it was so yummy, I thought I’d share it again!
I must issue a warning that today’s salad might not be the most healthy you could choose -but the tastiness more than makes up for it!
Sticking with the Patriotic Theme, this salad is a fun pop of color for your 4th of July table and it comes together quickly!
Place cheese on salad and enjoy if you haven’t devoured the cheese before it makes it to the salad. Even Captain Cavedweller, who does not like cheese, ate more than his share (including some of mine).
Fried Mozzarella Salad
Sliced Mozzarella Cheese
Flour
Egg (beaten)
Panko Crumbs
Parmesan Cheese (shredded)
Salt
Spinach
Raspberries
Blueberries
Raspberry Vinaigrette
Prepare spinach and berries and set aside.
Put flour in one bowl, beaten egg in a second and the panko crumbs mixed with the Parmesan cheese and salt in a third. Make sure the bowls are wide enough your cheese slices will sit flat inside.
Heat oil in a deep fat fryer or cast iron skillet. You want it to be good and hot.
Drench cheese slices through flour, egg and panko mix. When they are all finished, start frying. It will take just a few seconds to brown each side. The smell will begin to weaken your knees. Should you give in to temptation and take a bite, you may never get the cheese onto the salad.
Drizzle dressing over spinach and berries then top with a slice or two of the cheese.
There will be cake at our house later today (carrot, of course – his favorite) and maybe a present or two.
Back when I first met this guy 21 years ago, I was so goofy in love with him, I didn’t give more than a random thought to the future. I just knew I wanted it to be with him.
Captain Cavedweller has put up with a lot from me over the years.
A lot.
Back in the days when I was a newspaper reporter, I used to drag him along to all sorts of events and interviews. Once, he ended up being the only male at a fashion show. (I still get reminded of that from time to time!) Thanks to me, he’s been nearly attacked by a cougar, gotten up close and personal with an ostrich, and lost in the hills in the middle of nowhere while attempting to locate a sheepherder. Those were fun times (not so much)!
More frequently than you’d think, he gets coerced into being part of a prop in a photo. Like standing in a wheat field.
Or holding a heart (although I think he knows he’s always got mine in his hands).
I guess the point of my rambling is that CC has always been willing to help me, support me, encourage me and love me without hesitation or conditions. He’s got a huge, caring heart and is one of the most honest, upright, kindest people I know. (And I’m not biased in the least).
He’s the kind of person you can count on when the skies are blue, but also when life’s storms hit with full force. In the past year, I’ve been reminded time and again what a blessing he is to me and how blessed I am to have him in my life.
No matter what’s going on in my life, just being with him makes everything better, brighter, and definitely a lot more fun.
My most wonderful mother-in-law is spending the weekend with us.
So I baked a cake.
While it was baking yesterday, I kept thinking of that catchy tune If I Knew You Were Coming I’d’ve a Baked a Cake.
Since I did know she was coming and I did bake a cake, I thought I’d share the recipe with you.
I love bundt cakes because they are so easy to make and always so moist. I decided to experiment a little and boy was that a tasty idea. Even Captain Cavedweller gave this a two thumbs up.
Ingredients
Mix everything together except the sweetened condensed milk.
Pour the milk into a thoroughly greased bundt cake pan.
Top with the cake batter. Do NOT mix or stir.
Place it in an oven preheated to 350 degrees and bake for about 50 minutes.
Until it looks like this.
Let cool completely before inverting on a serving platter.
Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.
Did I mention it was delicious?
As in you just have to have a piece good…
Heavenly Bundt Cake
1 vanilla cake mix
3 eggs
1 1/2 cups water
1/2 cup oil
1 cup sour cream
1 small pkg. instant cheesecake pudding
1 can sweetened condensed milk
Preheat oven to 350 and thoroughly spray a bundt pan with non-stick cooking spray.
In a large mixing bowl, beat eggs. Add in cake mix, water, oil, sour cream and pudding. Beat on medium speed about three minutes.
Open the sweetened condensed milk and pour into the bundt pan. Yes, the whole can.
Spoon cake batter over the milk. Do not mix or stir!
Bake for about 50 minutes, until cake starts to pull away from the sides of the pan and a toothpick inserted near the center comes out clean.
Remove from oven and let cool completely.
Invert over a serving plate. All that deliciously yummy sweetened condensed milk has made the most glorious topping on your cake and soaked into the top layer.
If you can refrain from eating it right then, chill until ready to serve.
Savvy Entertaining 