Homemade Fresh Blueberry Pancakes with Blueberry Syrup

 

These pancakes are so easy to make and tasty, that you'll never buy pancake mix from the store again!

Ingredients

• Pancakes:
• 2 cups all-purpose flour
• 4 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 4 Tablespoons butter, melted
• 2 large eggs
• Nonstick cooking spray
• 2 cups fresh blueberries
• Syrup:
• 1 cup water
• 1 cup sugar
• 1 cup fresh blueberries
• ½ cup maple syrup

Instructions

1. Pancakes:
2. In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
3. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
4. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
5. Cook pancakes for a few minutes on each side, or until golden brown.
6. Syrup:
7. In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.

Red, White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy additions.

 

Ingredients

1 box Betty Crocker Super Moist white cake mix

(Water, vegetable oil and egg whites called for on cake mix box)

1 box (4-serving size) strawberry-flavored gelatin

1 cup boiling water

1/2 cup cold water

1 box (4-serving size) white chocolate instant pudding and pie filling mix

1/3 cup milk

1 container (8 oz) frozen whipped topping, thawed

1 cup sliced fresh strawberries

1/2 cup fresh blueberries

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
• 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Expert Tips

To show off the red, white and blue of this cake, cut into serving-size pieces and arrange on a platter. Top each piece of cake with a tiny American flag available at craft stores. Garnish the platter with whole strawberries and blueberries.

Extreme Lemon Bundt Cake

1  box betty crocker or pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1/2 cup oil

Directions:

1 Preheat oven as directed.
2 Mix all ingredients and bake as directed.
3 I use a Bundt pan or you may also use 2 large loaf pans.
4 These cakes can be frozen for 30 days and still taste like you just baked them!

Hawaiian Wedding Cake

This cake is easy and your family and guests will love it anytime!

1 box Duncan Hines pineapple cake mix

1 (20 oz.) can crushed pineapple

1 (3.5 oz) box vanilla instant pudding

1 small container cool whip

1 cup milk

Coconut

Walnuts

 

 

Bake cake according to package directions. Prick cake with fork while still hot and spread can of crushed pineapple on top. Do not drain pineapple. When cake is cool, add topping.

Topping: Prepare instant vanilla pudding using only 1 cup milk. Fold the cool whip into the pudding and spread on the cake. Sprinkle top with coconut or broken walnuts. (I use both)

Keep cake refrigerated. Enjoy!

Chef John's BLT Pasta

"The flavors of America's favorite sandwich, bacon, lettuce, and tomato, combine in a fresh and tasty pasta dish that cooks up in a jiffy."

Ingredients:

1 tablespoon olive oil 1/2 pound bacon, cut crosswise into 1 -inch pieces 2 cloves garlic, minced 2 teaspoons lemon zest 2/3 cup creme fraiche 2 cups ditalini pasta

2 cups halved cherry tomatoes 4 cups baby arugula, coarsely chopped salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 tablespoon freshly shredded Parmesan cheese, or to taste (optional)

Directions:

1.	Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
2.	Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
3.	Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
4.	Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
5.	Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Sprinkle Sugar Cookies

This is my tried and true sugar cookie recipe with the simple addition of sprinkles!

Yield: 18-24 medium sized cut out cookies

Ingredients:

3 cups all purpose flour
1 teaspoon baking powder
2 Tablespoons non-pareils sprinkles
1 cup unsalted butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract

Directions:

In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.
In the bowl of an electric mixer add butter and beat until smooth.
Add sugar and blend until fully combined and fluffy.
Add egg and vanilla and blend.
While mixing, slowly pour in the bowl of flour.
Mix until dough forms and starts pulling away from the sides of the bowl.
Scoop dough out onto a work surface and form into two large balls. Place balls of dough into a large ziplock bag and press the balls down into thick, flat disk (about an inch thick). Chill the dough in the fridge for at least 30 minutes.
Roll out dough on a lightly floured work surface. I place a piece of parchment paper on top of the dough to avoid adding excess flour, and to prevent the dough from sticking to the rolling pin. Roll out the dough to about 1/3" thickness. Cut out cookies and bake similar sized cookies together on a baking sheet lined with parchment paper or a silpat type liner.
Bake 8-10 minutes in a preheated 350*F oven.
Cool on the baking sheet for 1-2 minutes, then move to a cooling rack.
Once fully cool, store cookies in a sealed container until ready to decorate.
Cookies remain fresh (when stored well) for at least a week.

Glorious Treats

Homemade White Bread

Time: 1 hour
Yield: 4 loaves
Recipe from Susan Merrill

4 C hot water
1/2 C sugar
2/3 C canola or vegetable oil
2 Tb salt
10-12 C all-purpose flour
3 Tb + 1 tsp yeast (I use active dry)
butter

1. Preheat your oven to 170 degrees.
2. Pour 4 cups of hot water into your stand mixer. You want the water to be hot, but not so hot that you can't hold your hand in it.
3. To your stand mixer add 1/2 cup sugar, 2/3 C oil, 2 tablespoons of salt and 4 cups flour.
4. Turn your mixer on to low allowing the ingredients to mix for about 30 seconds.
5.  Add 3 tablespoons plus 1 teaspoon of active dry yeast.
6. Continue adding the flour, one cup at a time while the mixer is on low. When the dough pulls away from the side of the bowl, you know you have enough flour. Turn the mixer to medium speed and let it mix for 6-7 minutes.
7. Remove the dough hook and take the bowl off of the stand mixer. Cover it with plastic wrap and allow it to rest for 5 minutes. 
8. Spray your hands with cooking spray. This will help so the dough doesn't stick too much.
9. Spray 4 loaf pans with cooking spray and separate the dough equally between them.
10. Take each piece of dough and round it into a ball. Slap the dough a few times with the palm of your hand in order to remove any air bubbles that remain inside. Then form it back into a lovely ball and place it in the pan.
11. Shape the other three loaves and carefully place them in your oven to rise. When the dough has risen up about 1 inch above the side of the pan (should only take about 15 minutes) turn your oven up to 350 degrees. Keep the loaf pans in the oven while it heats up. This will help the dough rise a bit more before it begins to bake. Allow the bread to bake for about 20-25 minutes or until golden brown on the top and bottom. Your oven may cook faster or slower than mine, just keep an eye on it to be sure it doesn't burn. :)
12. Remove the pans from the oven and carefully dump the bread out onto your counter. Using two hot pads, place the loaves on cooling racks.
13. Spread a bit of butter onto the top of each loaf. This will help the outer crust to not get too hard.
14. Allow the loaves to cool for about 5 minutes, then slice and enjoy! 

Store leftover loaves in freezer safe gallon sized Ziploc bags and then place them in your freezer.

Blueberry Yum Yum

 

• 1 (10-ounce) package Lorna Doone Cookies
• 1/4 cup butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 cup powdered sugar
• 2 (8-ounce) container frozen whipped topping, thawed
• 1 (12-ounce) can blueberry pie filling
• 1 cup chopped pecans

Instructions

Preheat the oven to 350°. Crush the Lorna Doone cookies and reserve about 1/2 cup of the crumbs for the topping. Mix the cookie crumbs with the melted butter. Press them into the bottom of a 9x13-inch glass baking dish. Bake for 5 minutes and then cool completely.

In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the thawed whipped topping by stirring by hand. Once thoroughly mixed, spread the mixture over the cooled crust.

Drop dollops of the blueberry pie filling over the cream cheese layer and spread carefully. Sprinkle pecans over the pie filling. Top with the remaining container of whipped topping and sprinkle with the reserved crushed cookies. Refrigerate at least 2 hours before serving.

Southern Bite

Lemon Icebox Delight

• 1 cup graham cracker crumbs
• 1/2 cup (1 stick) butter, melted
• 1/2 cup sugar
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 2 (14-ounce) cans sweetened condensed milk
• 2 egg yolks
• 1 cup lemon juice (bottled is fine)

For the crust:

Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.

Next Layer:

Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.

Next Layer:

Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.

Last Layer:

Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.

• 1 cup graham cracker crumbs
• 1/2 cup (1 stick) butter, melted
• 1/2 cup sugar
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 2 (14-ounce) cans sweetened condensed milk
• 2 egg yolks
• 1 cup lemon juice (bottled is fine)

Instructions

For the crust:

Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.

Next Layer:

Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.

Next Layer:

Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.

Last Layer:

Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.

- See more at: http://southernbite.com/2014/04/30/lemon-icebox-delight/#sthash.erheHqcf.dpuf

Lemon Icebox Delight

Rating: 5

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup (1 stick) butter, melted
• 1/2 cup sugar
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 2 (14-ounce) cans sweetened condensed milk
• 2 egg yolks
• 1 cup lemon juice (bottled is fine)

Instructions

For the crust:

Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.

Next Layer:

Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.

Next Layer:

Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.

Last Layer:

Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.

- See more at: http://southernbite.com/2014/04/30/lemon-icebox-delight/#sthash.erheHqcf.dpuf

Lemon Icebox Delight

Rating: 5

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup (1 stick) butter, melted
• 1/2 cup sugar
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 2 (14-ounce) cans sweetened condensed milk
• 2 egg yolks
• 1 cup lemon juice (bottled is fine)

Instructions

For the crust:

Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.

Next Layer:

Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.

Next Layer:

Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.

Last Layer:

Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.

- See more at: http://southernbite.com/2014/04/30/lemon-icebox-delight/#sthash.erheHqcf.dpuf

CRS Rice Bowl: Riz National from Haiti

 

1 onion, chopped
3 cloves of garlic, minced

• 1 green bell pepper, chopped
• 2 Tbsp Fair Trade olive oil
• 1 cup rice, uncooked
• 2 cans kidney beans, drained
• ½ tsp cumin
• ¼ tsp salt
• ¼ tsp oregano
• ¼ tsp crushed red pepper flakes
• 2½ cups water

DIRECTIONS:
Preheat oven to 350°F. Fry onion, garlic and green pepper in oil until tender. In a separate bowl, combine and mix all remaining ingredients. Add the onion mixture to the bowl and stir well. Pour mixture into a medium-sized casserole dish. Cover and bake until liquid is absorbed and rice is tender—about an hour. Stir before serving.

Brussels, Bacon & Balsamic

 

2-3 strips of bacon, sliced into thin pieces
2 cups of sprouts, stems cut away and quartered

• 1 clove of garlic minced
• 1 tsp, salt
• 1 tsp, black pepper
• 1/8-1/4 cup of water
• 
  For Balsamic Reduction:
• 1/2 cup of aged balsamic vinegar
• 1 tsp butter

DIRECTIONS:
Cook bacon in a large skillet over medium heat. When bacon begins to crisp, add the Brussels sprouts and cook until it begins to caramelize, about 3-4 minutes, stirring occasionally. Add the garlic and sauté. Deglaze the pan by adding the water and wine, and stir, allowing the sprouts to steam and soften up. When water is evaporated, test to see the doneness of the sprouts, which should be mostly tender but never mushy, about 4-5 minutes until the water liquid is completely evaporated. Season with salt and pepper, according to taste. Serve as a warm side dish, with a drizzle of balsamic vinegar reduction.

Instructions for Balsamic Vinegar Reduction: In a separate saucepan, heat balsamic vinegar over medium heat until it begins to boil. Turn down heat to low and cook until liquid reduces by 1/2, about 10 minutes. When vinegar is reduced by 1/2 remove from heat and whisk in the butter to create a glaze.

In the image above, I prepared a pan-seared chicken served with two preparations of Brussels sprouts, including a bed of braised Brussels sprouts with bacon and balsamic vinegar reduction.

Brussels and Granny Smith Apple Slaw

 

• 1 Cup of Brussels sprouts, shredded
• 1 Granny Smith apple, diced
• 1/2 lemon, juiced
• 1 Tbs olive oil
• 1/2 tsp of salt
• 1/2 tsp of black pepper
• 1/2 tsp of fresh parsley, minced
• OPTIONAL: 2 tsp of mayonnaise

DIRECTIONS:
Before combining all of the ingredients, be sure to rinse clean the sprouts, and cut away the tough stem part of the sprouts. Use only the leafy part of the sprouts to shred. Combine all ingredients together. For a creamier slaw, add mayonnaise. Keep chilled and serve as a side slaw.

Easter cookies with a twist

• 1 Cup whole pecans
• 1 tsp. vinegar
• 3 egg whites
• Pinch of salt
• 1 Cup sugar
• 
  
• Supplies
• Zipper baggie
• Wooden spoon
• Scotch tape
• 1 Bible

DIRECTIONS:
Along with this recipe, I want to share a faithful foodie cookie idea families can share with children. It came from one someone who attended one of my parish missions.

Because I don't have an exact resource, I want to clearly explain that I didn't create this recipe. I'm just sharing this recipe with you with great inspiration. In my opinion, inspiration is one of the most important ingredients in cooking.

The first thing to note is that you must MAKE THESE THE NIGHT BEFORE.

Pre heat oven to 300°.

Place pecans in zipper baggies and let children beat them with the wooden spoon to break pecans into small pieces. Set aside in baggie. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross, he was given vinegar to drink. Read John 19:28-30

Add the egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers and the bitterness of our own sin. Read Luke 23:27.

You’ll note that so far the ingredients do not seem very appetizing.

Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12-15 min. until stiff peaks form. Explain that the color white represents the purity in God’s eyes to those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-1.

Fold in the broken nuts. Using teaspoons, drop onto a wax paper-covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matt. 27:57-65.

Before putting the cookies in the oven, turn off the oven, insert the cookies, shut the door, and seal it with tape (masking or packaging tape). Go to bed! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were also in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.


By: Fr. Leo

Strawberry Angel Food Trifle

 

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too...

Papa’s Lemon Icebox Pie

• 1 1/2 cups Nilla Wafers, crushed (about 50 cookies)
• 1/2 cup butter (1 stick)
• 3 lemons, juiced
• 1 can sweetened condensed milk (14 oz)
• 3 eggs
• 4 tablespoons sugar

Crush Nilla Wafers using a food processor or by placing the cookies in a zip top bag and using a rolling pin.

Combine the cookie crumbs with 1 stick of melted butter.

Press into the bottom and sides of a glass pie dish to form the crust.

Separate your eggs with whites in one bowl and yolks in another.

Combine the egg yolks, lemon juice, and sweetened condensed milk in a large bowl. Pour into crust.

Beat the egg whites until white and frothy.

Add sugar and continue beating until soft peaks form. (Soft peaks are when the meringue is thick, but still soft enough that the peaks bend.)

Spread meringue on top of filling being sure to cover entire pie to the crust with meringue.

Bake in a 325 degree F oven for 15 minutes.

Kentucky Pecan Pie

• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• 2 eggs, beaten
• 1 cup sugar
• 1/2 cup butter, melted
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1 – 9 in. deep dish unbaked pie shell

Preheat oven to 325 degrees.

Combine chocolate chips, nuts, eggs, sugar, butter, flour, and vanilla and mix well.

Pour into pie shell and bake for 1 hour.

Allow to cool before slicing.

Tres Leches Poke Cake (3 Milk Poke Cake)

 

• 1 (15.25-ounce) box yellow cake mix (prepared to the box directions)
• 1 (14-oune) can sweetened condensed milk
• 1 cup half and half
• 1 (3.4-ounce) box coconut cream instant pudding
• 2 cups milk
• 2 cups heavy whipping cream
• 4 to 6 tablespoons powdered sugar
• cut fruit for topping (I like pineapple, strawberries, and kiwi)

Prepare the cake per the instructions on the box in a 9x13 pan.

Once the cake has cooled slightly, use the end of a wooden spoon to poke holes randomly in the cake. In a medium bowl, combine the sweetened condensed milk and half and half. Pour that over the cake ensuring to fill the holes with the mixture.

Next, combine the pudding mix and milk together in a medium bowl (it can be the same bowl you used before) and mix well. Allow the pudding to set slightly (about 5 minutes) then pour the pudding over the cake making sure to fill the holes. Cover and refrigerate for 3 to 4 hours or even better, overnight.

When ready to serve, pour the whipping cream into a large bowl and whip using a hand mixer or in stand mixer until frothy. Add the powdered sugar a tablespoon at a time until it reaches your desires sweetness. Whip until you get stiff peaks then spread the whipped cream over the cake. Top with the fruit as desired.

-Southern Bite

Ingredients

• 1 (15.25-ounce) box yellow cake mix (prepared to the box directions)
• 1 (14-oune) can sweetened condensed milk
• 1 cup half and half
• 1 (3.4-ounce) box coconut cream instant pudding
• 2 cups milk
• 2 cups heavy whipping cream
• 4 to 6 tablespoons powdered sugar
• cut fruit for topping (I like pineapple, strawberries, and kiwi)

Instructions

Prepare the cake per the instructions on the box in a 9x13 pan.

Once the cake has cooled slightly, use the end of a wooden spoon to poke holes randomly in the cake. In a medium bowl, combine the sweetened condensed milk and half and half. Pour that over the cake ensuring to fill the holes with the mixture.

Next, combine the pudding mix and milk together in a medium bowl (it can be the same bowl you used before) and mix well. Allow the pudding to set slightly (about 5 minutes) then pour the pudding over the cake making sure to fill the holes. Cover and refrigerate for 3 to 4 hours or even better, overnight.

When ready to serve, pour the whipping cream into a large bowl and whip using a hand mixer or in stand mixer until frothy. Add the powdered sugar a tablespoon at a time until it reaches your desires sweetness. Whip until you get stiff peaks then spread the whipped cream over the cake. Top with the fruit as desired.

- See more at: http://southernbite.com/2014/04/15/tre-leches-poke-cake-3-milk-poke-cake/#sthash.TDrvgMZW.dpuf

Ingredients

• 1 (15.25-ounce) box yellow cake mix (prepared to the box directions)
• 1 (14-oune) can sweetened condensed milk
• 1 cup half and half
• 1 (3.4-ounce) box coconut cream instant pudding
• 2 cups milk
• 2 cups heavy whipping cream
• 4 to 6 tablespoons powdered sugar
• cut fruit for topping (I like pineapple, strawberries, and kiwi)

Instructions

Prepare the cake per the instructions on the box in a 9x13 pan.

Once the cake has cooled slightly, use the end of a wooden spoon to poke holes randomly in the cake. In a medium bowl, combine the sweetened condensed milk and half and half. Pour that over the cake ensuring to fill the holes with the mixture.

Next, combine the pudding mix and milk together in a medium bowl (it can be the same bowl you used before) and mix well. Allow the pudding to set slightly (about 5 minutes) then pour the pudding over the cake making sure to fill the holes. Cover and refrigerate for 3 to 4 hours or even better, overnight.

When ready to serve, pour the whipping cream into a large bowl and whip using a hand mixer or in stand mixer until frothy. Add the powdered sugar a tablespoon at a time until it reaches your desires sweetness. Whip until you get stiff peaks then spread the whipped cream over the cake. Top with the fruit as desired.

- See more at: http://southernbite.com/2014/04/15/tre-leches-poke-cake-3-milk-poke-cake/#sthash.TDrvgMZW.dpuf

German Chocolate Bundt Cake

 

 For cake:

German Chocolate cake mix
1/2 cup chocolate chips, melted
1/2 cup oil
1 small pkg instant chocolate pudding
3 eggs
3/4 cup sour cream
1/2 cup water

6 Mounds candy bars
1 cup of pecans

Fill your prepared bundt pan with half the batter.  Before adding the other half of your batter toss in 6 chopped up mounds candy bars and a cup of chopped toasted pecans. Then add the rest of your batter.  The result will end up with this super yummy filling.

Bake this at 325 for 55-60min.

For Frosting:

1/2 cup evaporated milk
1/2 cup brown sugar
3 egg yolks
1/4 cup melted butter
1/2 tsp vanilla

Over med heat cook evaporated milk, brown sugar, 3 egg yolks, melted butter and tsp vanilla. Heat this till it thickens 8-10 min.  Then stir in 3/4 c coconut flakes and 3/4 c toasted pecan halves chopped.  Let this frosting sit in the fridge for 1 hr before frosting your cake.


 From:  Pampered Chef and Busy Lizzy

Whipped Nutella Mousse

This fabulous mousse can be used as a fruit dip, crepe filling, cupcake filling, cake filling or just to eat with a spoon.

1 C Nutella
1 (8 ounce) package cream cheese, softened
1 C cool whip

1. Place 1 cup of the Nutella into a medium-sized mixing bowl.2. Add 1 softened package of cream cheese and beat it with hand-held beaters (or you can beat it in your stand mixer) until its nice and smooth.3. Fold in 1 cup cool whip. Stir it well, making sure everything is well combined.

That's it! Serve immediately or cover with plastic wrap and store it in the fridge until you are ready to use it.

Enjoy!

Worms in Dirt

2 (3.9 oz) pkgs instant chocolate pudding
4 c. milk
1 (8 oz.) container Cool Whip 
20 Oreo cookies (crushed--makes about 2 cups)
Gummy worms


Directions

In a large mixing bowl, beat both packages of pudding with 4 c. of milk for 2-3 minutes. Let stand for 5 minutes. Mix in Cool Whip.

Put Oreos in a gallon freezer bag and crush with a rolling pin.

Mix 1 cup of crushed Oreos into the pudding mixture.

Spoon pudding mixture into the pail. (I usually add a handful of gummy worms in there too.)

Put the remaining Oreos on the top and add a few gummy worms.

Orange Creamcicle Poke Cake

Orange Creamcicle Cake Mix OR Orange Cake Mix (made according to directions)

2 small boxes instant vanilla pudding (made according to directions)

Cool Whip (whipped topping)

 

Instructions

Mix cake according to directions and bake in 9x13 Pyrex dish.

After cake bakes, poke holes throughout top of cake.

Prepare the pudding and pour over cake.

Top the pudding layer with a layer of whipped topping.

Place in fridge at least 4 hours.

Slice and serve!!

Pizza Pasta

 

Time: 30 minutes
Yield: 7 servings

1 T olive oil
1/2 onion, chopped

 1 tbsp of minced garlic

1 teaspoon of italian seasoning
1 (16 ounce) package fusilli pasta (spiral pasta)
1 (10 ounce) can cream of mushroom soup
1 3/4 C milk
salt and pepper

1 C grated mozzarella cheese or casserole blend
1 (7 ounce) package pepperoni (I didn't use the whole bag..probably close to half)
10.5 oz of grape or cherry tomatoes

1. Chop 1 onion and mince 3 cloves of garlic. Heat a large skillet up over medium high heat. Add 1 tablespoon of oil to the pan and the onion, garlic mixture. Hit it with a bit of salt and italian seasoning . Cook until the onions are soft and translucent. Should take about 10 minutes.

2. Grab a bag of fusilli pasta, or any other pasta you have in your pantry. Boil some water and cook the pasta according to package instructions.
3. When the onions are cooked through add 1 can cream of mushroom soup, 1 3/4 cup milk and 1 cup of cheese.
4. Chop pepperoni and add them to the skillet. Use a bit of salt and pepper and stir it all to combine. Allow the mixture to heat through and become bubbly.
5. Add the drained pasta and stir well.
6. Chop the tomatoes and stir them into the pasta!

Serve and enjoy!

Adapted From: Jamie Cooks It Up!

Strawberry Shortcake Dessert

Ingredients

• 1 package white cake mix (regular size)
• 1-1/4 cups water
• 1/3 cup oil
• 3 egg whites
• 1 package (3 oz) strawberry gelatin
• 2 cups boiling water
• 1 package (16 ounces) frozen sweetened sliced strawberries, thawed, drained
• 1 carton (16 ounces) frozen whipped topping, thawed
• 10 fresh strawberries, halved

Directions

• Follow directions on cake box.  Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350 for 30 to 35 minutes or until toothpick comes out clean.

• In a large bowl, dissolve gelatin in boiling water. Stir in
• strawberries. Using a sharp knife, make a diamond pattern in the top
• of the hot cake; immediately pour gelatin mixture over cake. Cool on
• a wire rack. 

• Refrigerate for at least 4 to 6 hours. Spread with whipped topping.

From: Taste of Home