Taste of Our Home Tuesday: Pistachio Cake

I found this cake recipe awhile back on Pinterest and made it with the intention of posting the recipe right before St. Patrick's day.  I'm a few days late, but thought I'd share it anyway.  The pudding mix in the cake makes for a very moist cake!  There is just enough pistachio flavor without it being too much.  It was a very delicious recipe that I'm embarrassed to say, Justin and I finished off way sooner than we should have.  Enjoy!

Ingredients:

For the Cake

1 box vanilla, white or yellow cake mix

1 (3.4 oz) box instant pistachio pudding

3 eggs

1 cup oil

1 cup milk

green food coloring (optional)

For the Frosting

1 (3.4 oz) box instant pistachio pudding

1/2 cup milk

1 (8oz) tub frozen whipped topping, thawed

green food coloring (optional)

Directions:

Cake:

Preheat oven to 350F degrees.

Spray a 9x13 baking dish with nonstick spray

In a medium bowl, combine dry cake mix with dry instant pistachio pudding.  Mix those together until combined.

Add in eggs, oil and milk.

Stir just until combined.

Add 6 to 8 drops of green food coloring, stir until it is totally incorporated.

Pour into prepared baking dish.

Bake for about 25 to 20 minutes.

(The cake will look brown when you remove it from the oven.  It will be green on the inside)

Allow cake to cool completely before making the frosting.

Frosting:

Put the instant pistachio pudding mix into a mixing bowl and add in 1/2 cup cold milk.  

Stir until combined.

Stir in the thawed whipped topping. 

Add about 5 drops of green food coloring.

Spread frosting onto cooled cake.  

If you like, sprinkle with some crushed pistachios.  This cake needs to be kept refrigerated.  

Original recipe came from The Country Cook.

Ready for Spring

Last Sunday Justin played disc golf with his buddies after church so Elijah and I stuck around and played in the park.  He had never been in a park swing, but was all smiles.

We played on the blanket in the sun for awhile as well.

 His hat is a little big and slides down over his eyes often.

It was a beautiful day and really gave us spring fever!



He's on the Move

Elijah has been working on actually crawling for the last week.  He finally mastered it this afternoon.  He thinks he's pretty big stuff crawling where he wants.

February Weekend

Wyatt loves holding Elijah and will pat his chest to tell us he's ready.  It works pretty well now that Elijah can sit up by himself, Wyatt can just slide in behind him.

 Hugs

 and kisses

 

 Elijah has started smiling when he sees my camera.

 Wyatt wanted to see the pictures his Mama had taken.

Wyatt's Hugs

Wyatt loves Elijah and is so gentle with him.  When we were down there the last week in February he kept hugging him, giving him kisses and patting him on the head.  It was so very cute!

Taste of Our Home Tuesday: Tomato Macaroni Soup

Now that it has started to warm up a bit, I thought I should catch up and post a soup recipe.  This will be for the snowstorm that invariably comes mid to late March when we are all ready for spring.  This soup was very good and Justin didn't think twice before telling me to add it to the "make again list".  It was very straight forward and easy to make as well.  Enjoy!  

 Ingredients:

1 lb ground beef (can be left out if you want)
1 onion, diced
3 (15 oz) cans beef broth (about 6 cups)
1 (14 oz) can diced tomatoes
1 cup ketchup
1 (6 oz) can tomato paste
1 cup shredded carrots (optional)
3 tablespoons A1 sauce
2 tablespoons brown sugar
3 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper to taste
1 1/2 cups elbow macaroni, cooked

 

Directions: In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni and serve.

This recipe came from Six Sisters' Stuff blog.