PINEAPPLE PUDDING CAKE

Ingredients

1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) fat-free cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained

Directions

1/ Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
2/ Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3/ In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
4/ In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving.

Crock Pot Dump Cake

Prep time

5 mins

Cook time

3 hours

Total time

3 hours 5 mins

Author: Amanda Carlisle

Recipe type: Dessert

Serves: 8-10

Ingredients

• 1 Box Yellow Cake Mix (or this homemade cake mix)
• 1 Can Cherry Pie Filling (or filling of your choice)
• ¼ cup melted butter or margarine

Instructions

1. Dump 1 can of cherry pie filling into large crockpot. Spread out evenly.
2. Top with dry cake mix.
3. Then drizzle melted butter over the top.
4. Cover and cook on low for 2½ to 3 hours.
5. Serve warm with ice cream

Dairy Free

1. Use dairy free margarine or coconut oil instead of butter and dairy free cake mix.

Recipe by Moms with Crockpots at http://momswithcrockpots.com/2013/05/crock-pot-dump-cake/

Strawberry Pound Cake

Strawberry Pound Cake

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
STRAWBERRY SAUCE:
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butterDrain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake
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Strawberry Pound Cake

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Seven Layer Banana Dessert

Ingredients

• For the Crust
• 1/2 cup butter, melted
• 2 cups graham cracker crumbs
• 2 tbl sugar
• For the Filling
• 1- 5.9 oz box instant vanilla pudding
• 1- 5.9 oz box instant chocolate pudding
• 6 cups whole milk, divided
• 4 bananas, sliced
• 16 oz whipped topping, divided

Instructions

1. Start by making your crust
2. Melt 1 stick of butter
3. Combine melted butter, sugar and graham cracker crumbs in a large bowl.
4. Press crumb mixture into the bottom and up the sides of a 13 x 9 pan
5. Refridgerate pan for 30 minutes
6. In a large bowl, combine 3 cups cold milk and package of vanilla pudding until pudding reaches soft serve consistancy.
7. Spread an even layer of vanilla pudding over your prepared crust.
8. Add to the pudding a layer of 2 bananas, sliced.
9. Add a layer of 1/2 of the whipped topping.
10. Repeat with another layer of 2 bananas, sliced.
11. In a large bowl, combine 3 cups cold milk and the package of chocolate pudding
12. Add layer of chocolate pudding to dessert and top off with remaining whipped topping
13. Cover with plastic wrap and refridgerate for 1 hour.                                  . FROM Pack Momma     recipe site:

Mexican Stuffed Pizza

1 (15-ounce) can chili with beans
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese
Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.

The Midnight Baker: Mushroom Asiago Chicken

The Midnight Baker: Mushroom Asiago Chicken

1 lb boneless skinless chicken breast (about 2 large) 2 cups mushrooms, cut in half 1 clove garlic, minced 3 springs fresh thyme 1 1/2 cups dry white wine 1/2 cup seasoned flour 2 tbs butter 2 tbs olive oil 1/2 cup heavy cream 1/4-1/2 cup shredded asiago cheese 1/2 tsp salt (or to taste) 1/4 tsp pepper (or to taste) seasoned flour: 1/2 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper Read more: http://www.bakeatmidnite.com/2013/07/mushroom-asiago-chicken.html#ixzz3SRV8GVjZq

Breakfast Ideas

Chilled Fruit Cups 
From:  Real Moms Kitchen/ Delicious!!!!

• 1 can (12 ounces) frozen pineapple juice concentrate, thawed
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1 cup water
• 1 cup sugar
• 2 tablespoons lemon juice
• 3 medium firm bananas, sliced
• 1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
• 1 can (15 ounces) mandarin oranges, drained
• 1 can (8 ounces) crushed pineapple
• 18 clear plastic cups (9 ounces)

1. In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.
2. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.  (You kind of break up the frozen fruit with you spoon and eat it like a slush) Yield: 18 servings.

Overnight Blueberry French Toast with Blueberry Syrup

From: Real Moms Kitchen                                                

French Toast:

• 12 slices bread, cut into cubes (french or Texas toast work well)
• 1 (8-ounce) package cream cheese, cut in cubes
• 1 cup blueberries (fresh or frozen)
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 Tablespoons cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Crunchy Coated Bacon

From: Real Moms Kitchen                                              

• thick sliced bacon
• flour

1. Line a large cookie sheet with edge with parchment paper or tin foil
2. preheat oven to 350°
3. coat thick sliced bacon in flour
4. lay on cookie sheet (do not overlap)
5. bake for 30 mins. (start check at 20 minutes to see if it’s done you don’t want burnt bacon)

*Be very careful removing the pan from the oven.

STRAWBERRY DESERTS

While looking at my subscribed recipe sites today, I came across two wonderful Strawberry Cake recipes.  With strawberries in season i'm sure all of us would enjoy these recipes. I found them on Southern Plate. I'm sure Christie would appreciate you coming to her site for all of her wonderful recipes.  I'm going to enjoy these. How about you.?  

                                                    

Fresh Strawberry Pie

• 1 C sugar
• 1 C Water
• 3 T strawberry gelatin mix
• 1 Pint Fresh Strawberries
• 3 Heaping Tablespoons Cornstarch
• 1 pie crust, cooked and cooled (The recipe for my crust may be found here I made a recipe and a half for a bit thicker crust)
  

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream. Think of me when you eat a piece  

Strawberry Punch Bowl Cake

                                                               

• 1 pkg Angel Food Cake
• 1 pkg 3.5 ounce instant vanilla pudding mix (this is the small box and I always use sugar free)
• 2 C milk (can use skim)
• 1 (8 oz) carton whipped topping
• 1 pint fresh strawberries, washed and hulled

Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate. 

Aprons with pockets

Aprons with pockets

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