Thursday, April 23, 2009

Strawberry Poke Cake

  • 1 (18.25 oz) package white cake mix
  • 1 (3.5 oz) package instant vanilla pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 (3 oz) package strawberry gelatin mix
  • 1 cup boiling water
  • 1 cup ice water
  • 1 (12 oz) container frozen whipped topping, thawed
  • fresh strawberries
  1. Preheat oven to 350 degrees. Grease and flour one 9x13" pan.
  2. Combine cake mix, pudding mix, eggs, 1 cup water and the vegetable oil and blend well. Beat at medium speed of an electric mixer for 4 minutes. Pour batter into prepared pan.
  3. Bake at 350 degrees for 45-50 minutes or until the cake springs back when lightly touched. Let cake cool in pan for 15 minutes.
  4. Meanwhile, dissolve the gelatin in the boiling water, then add the cold ice water.
  5. Poke holes in the warm cake with a fork at 1/2" intervals. Pour gelatin over the cake. chill cake for 3-4 hours then frost with shipped topping. Keep cake refrigerated.
  6. Can add fresh strawberries to the top of the cake.

Basting Sauce for Grilled Chicken

  • 1/2 cup oil
  • 1 cup cider vinegar
  • 2 1/2 Tbsp salt (can use less)
  • 1 1/2 tsp poultry seasoning
  • 1/4 tsp black pepper
  1. Mix all ingredients together and brush on chicken. It helps to parboil chicken before grilling.
**I usually put the chicken in a 9x13" pan and pour the basting sauce over the chicken and marinate it for awhile and then when it's grilled, you can use the sauce in the pan to baste the chicken.

Monday, April 20, 2009

Chippy Choc Cookie Mix

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1 cup peanut butter chips
  • 1/2 cup canola oil
  • 2 eggs


  1. In a 1-qt. glass container, layer half of the cake mix, peanut butter chips and remaining cake mix.
  2. Cover and store in a cool dry place up to 6 months. Yield: 1 batch (about 4 cups).
  3. To prepare cookies: In a large bowl, combine the cookie mix, oil and eggs.
  4. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
  5. Bake at 350° for 14-16 minutes or tops are cracked. Remove to wire racks to cool.

Yield: 2 dozen

Pineapple Stuffing

Recipe at: How to Cook Like Your Grandmother. This would be great to try with ham! I'm thinking of having company this weekend & making this so I'll let you know how it turns out.

Warm Toasted Marshmallow S'more Bars

  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1 cup graham cracker crumbs
  • 1 cup butter or margarine, melted
  • 3 cups milk chocolate chips (18 oz)
  • 4 1/2 cups miniature marshmallows


  1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
  2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
  3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.)
  4. Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.


I need an excuse to try these, they look so good! From Betty Crocker

Wednesday, April 15, 2009


  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Grease and flour six 6-ounce custard cups.
  3. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat.
  4. Fill custard cups 1/2 full.
  5. Bake at 450 degrees F (230 degrees C) for 20 minutes.
  6. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more.
  7. Immediately remove from cups and serve piping hot.


Tuesday, April 7, 2009

Oatmeal, Banana, Applesauce Cake


  • 1 1/2 cups all-purpose flour (1/2 cup wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup butter, melted and cooled (this is a lot. I used ¾ cup melted)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups old fashioned oats
  • 2-3 bananas, mashed


  1. Preheat oven to 350°.
  2. Spray 9×13-inch pan with cooking spray.
  3. Combine: flour, baking soda, salt, cinnamon in bowl set aside.
  4. Combine: sugars, and butter and beat with mixer till well blended.
  5. Add applesauce, eggs, and vanilla beat with mixer till smooth.
  6. Add bananas with mix and mash by hand or with mixer.
  7. Stir in flour mixture till just combined.
  8. Stir in oats.
  9. Pour into greased pan.
  10. Bake till golden brown, about 20-30 minutes depending on oven.
  11. Cool and cut into squares.

I consider this more a cake than bars like it was originally called. Great for a snack, kind of like a muffin.

Ham & Asparagus Rollups with Hollandaise Sauce


  • Sliced ham - (I used large boiled rectangular pieces)
  • fresh asparagus, washed & trimmed
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup firm butter (not margarine or spreads)

  1. Blanche asparagus for a couple minutes to slightly cook it - you don't want it mushy.
  2. Wrap 2-3 asparagus spears in a piece of ham.
  3. Place wrapped side down in a sprayed baking dish.
  4. Make Hollandaise sauce:

Stir egg yolks and lemon juice vigorously in 1 1/2 quart saucepan. Add 1/4 cup butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling.

5. Pour sauce over asparagus rolls and bake until warm & bubbly. 350 for about 15 minutes?

This is similar to how I made this recipe. I thought the Hollandaise sauce was very rich so I made a white sauce & mixed them together to thin it down a little. You could also add cheese.
We love this recipe! Mom used to make it at home but I think with a white sauce of some kind. Next time I make it I'll add a picture. This what we had for our visit last week. Whoops-I made it last time B was here (2 years ago)! She remembered it & thought it sounded good again so she didn't mind. It makes a nice light meal with a salad, fruit & bread.

(Hollandaise sauce from Betty Crocker Cookbook)

Mini Key Lime Cupcakes


  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1 1/2 cups whipping cream
  • 1/4 cup Key lime or regular lime juice
  • 4 drops green food color
  • 1 1/2 cups powdered sugar
  • 48 regular-size paper baking cups
  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box


  • 1 container Betty Crocker® Whipped fluffy white frosting
  • 1 tablespoon Key lime or regular lime juice
  • 1/2 teaspoon grated Key lime or regular lime peel


  1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
  2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
  3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
  4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

From Betty Crocker
These look yummy! I want to try them soon.

Blue Cheese Wedge Salad


  • 1/2 pound crumbled blue cheese
  • 1/4 cup sour cream
  • 1/3 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoons white sugar
  • 1 clove garlic, minced
  • ground black pepper to taste
  • 1 head iceberg lettuce, cut into 8 wedges
  • 2 roma tomatoes, diced
  • 1 small red onion, thinly sliced
  • 1/2 pound crumbled blue cheese
  1. Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.

  2. Build the salad by placing 1 lettuce wedge on each of 8 plates.

  3. Drizzle equal amounts of dressing over each wedge.

  4. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

I like wedge salads with french dressing & feta.

Monday, April 6, 2009

Grilled Potato Fans


  • 6 medium baking potatoes
  • 2 medium onions, halved and thinly sliced
  • 6 tablespoons butter, cubed
  • 1/4 cup finely chopped celery
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

  1. With a sharp knife, make cuts 1/2 in. apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly.
  2. Place each on a piece of heavy-duty foil (about 12 in. square).
  3. Insert onions and butter between potato slices.
  4. Sprinkle with celery, salt, oregano, garlic powder and pepper.
  5. Fold foil around potatoes and seal tightly.
  6. Grill, covered, over medium-hot heat for 40-45 minutes or until tender. (You can microwave the potatoes alittle before slicing them to cut down on the grill time)

Yield: 6 servings

Easter Bunny Cupcakes


  • Cupcakes and miniature cupcakes of your choice
  • 1 to 2 cans vanilla frosting (16 ounces each)
  • Green paste food coloring
  • Candy-coated sunflower kernels
  • Assorted stick chewing gum
  • Canned chocolate frosting
  • Jumbo heart sprinkles
  • Miniature marshmallows
  • Corn syrup
  • White nonpareils


  1. Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes.
  2. Sprinkle with sunflower kernels.
  3. For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip.
  4. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting. Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes.
  5. Place a heart sprinkle on each cupcake for nose.
  6. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.
  7. For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick.
  8. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired.

I know Easter isn't until NEXT week, but I couldn't wait until then to share these. ** I found them at Taste of Homes!