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

French Toast Roll-Ups

    8 slices white sandwich bread
    softened cream cheese, diced strawberries, or Nutella
    2 eggs
    3 tablespoons milk
    1/3 cup granulated sugar
    1 heaping teaspoon ground cinnamon
    butter, for greasing the pan

Instructions

    Cut the crust from each slice of bread and flatten it out with a rolling pin.
    Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.

    In a shallow bowl whisk the eggs and milk until well combined.
    In a separate shallow bowl mix the sugar with the cinnamon.
    Heat a skillet set over medium heat and melt a tablespoon of butter.
    Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down.

Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.

    Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

French Toast Roll-Ups

Ingredients

• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
  
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan
  

See More Brunch Recipes

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html#DJXDguxC8QcagqEY.99

French Toast Roll-Ups

Ingredients

• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
  
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan
  

See More Brunch Recipes

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Read more at http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html#DJXDguxC8QcagqEY.99

Easy Cherry Turnovers

2 cans store-bought crescent rolls

1-1.5 cups cherry pie filling

1 cup confectioners sugar

2 Tablespoons heavy cream (or milk or half & half)

1/4 teaspoon vanilla extract

1. Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
2. Prepare a large baking sheet with parchment paper or a silpat mat.
3. Unroll the crescent roll dough and separate the triangles.
4. Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
5. Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
6. While baking, prepare the glaze.
7. Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
8. The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
9. Generously pour glaze over hot rolls, and enjoy warm.

Easy Christmas Peppermint Patties

 

• 1/4 cup butter, softened
• 1/3 cup light corn syrup
• 4 cups powdered sugar, divided
• 1 - 2 tsp peppermint extract or mint extract OR any other extract you want
• food coloring - preferably gel or paste
• 1/2 cup granulated sugar

Instructions

1. Combine butter and corn syrup together in a small bowl.
2. Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract 1/2 teaspoon at a time until the mixture reaches your desired flavor.
3. Stir in an additional cup of powdered sugar.
4. Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
5. Knead the mixture until sugar is absorbed and is completely smooth.
6. Divide dough into three portions.
7. Tint one portion red with the red food color/gel and one green. Leave one portion white.
8. Shape into 3/4 inch balls and roll in granulated sugar.
9. Flatten gently with a fork.
10. Let candies stand, uncovered, at room temperature for 1 day.
11. Store in an airtight container.

Candy Cane Marshmallow Fudge

1 (11.5 oz.) bag chocolate chips (I like Guittard Milk Chocolate)
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
3 c. mini marshmallows
1/2 c. crushed candy canes (about 6-7 candy canes)

Line a 9x13-inch dish with parchment paper and spray lightly with cooking spray.  Combine chocolate chips and sweetened condensed milk in a large microwave-safe dish.  Microwave until chips are melted, stirring every 30 seconds.  When completely melted, stir in the vanilla extract.  Add the marshmallows and crushed candy canes and stir together until well combined.

  Spread evenly into prepared baking dish.  Refrigerate until set.  Lift from pan and cut into squares and serve.  Store any leftovers in an airtight container in the refrigerator.   

* To crush candy canes: Unwrap, break into a few large pieces and place in a large zip-top bag.  Place bag over a folded kitchen towel.  Pound candy canes with a rolling pin until they reach desired size.

Jenn's Notes: I sprinkled crushed candy canes over half of my batch and the next morning, the candy canes were melted, so I wouldn't recommend doing that.