This is absolutely one of my favorite cakes. I love it, love it, love it. It's so moist and rich. Did I mention I love it?
1 box Devil's food cake mix
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
2-3 Tbsp baking cocoa
1 container (12 oz) Cool Whip, thawed
1/2 package Heath Toffee Bits
Grease a 9 X 13 pan. Prepare and bake cake according to package. Once cake is done, poke about 20 holes into warm cake using the end of a wooden spoon handle (or similar size spoon handle). Pour sweetened condensed milk evenly over cake. Let cake cool 10 minutes. Pour caramel topping evenly over cake. Let cake cool completely. In a large bowl, combine Cool Whip with cocoa and mix well. Spread Cool Whip mixture over cooled cake and top with toffee bits. Cover and refrigerate until ready to serve.
Friday, March 26, 2010
No-Bake Quick & Creamy Shortcake
This is a great spring or summer dessert and it's very easy and delicious. (And would be perfect for Easter Sunday!)
1 family size frozen Sara Lee pound cake, thawed
1 (4 serving size) white chocolate instant pudding mix
1 cup milk
1 container (8 oz) Cool Whip, thawed
1 container (24 oz) frozen sliced strawberries with sugar, thawed
Cut pound cake into approximately 1/2 to 1 inch cubes and set aside. In a medium size bowl, combine pudding mix, milk, and Cool Whip, stir until well blended and creamy. Drain strawberries, reserving juice in a small bowl; cover and refrigerate juice until ready to serve shortcake.
This recipe looks elegant layered in a trifle bowl, but simply adjust the layers based on your dish size/shape. For a trifle bowl, place 1/3 of the pound cake cubes in bottom of the bowl, cover cake cubes with 1/3 of the strawberries, and spread 1/3 of the pudding mixture over the strawberries; repeat layers two more times. Cover and refrigerate until ready to serve. Drizzle reserved strawberry juice over individual servings.
Note: My original post called for a 16 oz container of frozen strawberries, but that just didn't seem like enough the last time I made this. So I tried a 24 oz container and I think it worked better.
1 family size frozen Sara Lee pound cake, thawed
1 (4 serving size) white chocolate instant pudding mix
1 cup milk
1 container (8 oz) Cool Whip, thawed
1 container (24 oz) frozen sliced strawberries with sugar, thawed
Cut pound cake into approximately 1/2 to 1 inch cubes and set aside. In a medium size bowl, combine pudding mix, milk, and Cool Whip, stir until well blended and creamy. Drain strawberries, reserving juice in a small bowl; cover and refrigerate juice until ready to serve shortcake.
This recipe looks elegant layered in a trifle bowl, but simply adjust the layers based on your dish size/shape. For a trifle bowl, place 1/3 of the pound cake cubes in bottom of the bowl, cover cake cubes with 1/3 of the strawberries, and spread 1/3 of the pudding mixture over the strawberries; repeat layers two more times. Cover and refrigerate until ready to serve. Drizzle reserved strawberry juice over individual servings.
Note: My original post called for a 16 oz container of frozen strawberries, but that just didn't seem like enough the last time I made this. So I tried a 24 oz container and I think it worked better.
Sunday, February 28, 2010
Sweet and Sour Meatballs
This recipe was passed along to me by one of my dearest friends, Sarah. (I've also posted her Chinese Salad recipe...oh, so good!) This recipe makes a lot of meatballs, so I cut it in half when I made it and used a 9 x 9 pan. (I suppose I could have made the whole thing and then popped half of it in the freezer, but I didn't.) I also used onion powder instead of chopped onion. This recipe can easily be assembled ahead of time which is a plus in my book. I served it with rice and steamed broccoli.
Meatballs:
2 lb hamburger
1 cup oatmeal
1/2 tsp garlic powder
2 Tbsp soy sauce
1/3 cup ketchup
2 Tbsp chopped onion (or 1/4 tsp onion powder)
3 eggs, beaten
1/4 tsp pepper
Sweet and Sour Sauce:
10 oz jar grape jelly
1 tsp lemon juice
12 oz jar chili sauce
1/2 cup brown sugar
Mix meatball ingredients and shape into small balls. Place in a 9 x 13 dish.
Combine sauce ingredients and beat until smooth. Pour over meatballs. Bake at 350 degrees (do not cover) for 30 minutes or until meatballs are fully cooked.
Sarah, thanks for another keeper!
Meatballs:
2 lb hamburger
1 cup oatmeal
1/2 tsp garlic powder
2 Tbsp soy sauce
1/3 cup ketchup
2 Tbsp chopped onion (or 1/4 tsp onion powder)
3 eggs, beaten
1/4 tsp pepper
Sweet and Sour Sauce:
10 oz jar grape jelly
1 tsp lemon juice
12 oz jar chili sauce
1/2 cup brown sugar
Mix meatball ingredients and shape into small balls. Place in a 9 x 13 dish.
Combine sauce ingredients and beat until smooth. Pour over meatballs. Bake at 350 degrees (do not cover) for 30 minutes or until meatballs are fully cooked.
Sarah, thanks for another keeper!
Fastest Homemade Mac n' Cheese
For lunch today I was looking for something new to make that my preschooler might actually eat. He's one tough customer who thinks a great meal consists of plain bread and a cup of strawberry flavored milk. I found this recipe and decided to give it a try because it was at least something I would eat so it might not be a total loss. I also had all of the ingredients on hand. (My husband had already eaten lunch at this point.) Anyway, this was really good and worthy of being posted. I would like to note that I used 1 3/4 cups of cheddar cheese (a combination of mild and sharp because that's what I had open) and this was some seriously cheesy mac and cheese. I also used a combination of mini bow tie and mini wagon wheel pasta because I had just enough left in each box to make two cups. The original recipe also called for a splash of hot sauce, but I omitted it. Remember, I fixed this for a child that likes plain white bread. And did he like it? Yes! And he even asked for seconds!
2 cups water
1 can Campbell's Condensed Cheddar Cheese Soup
2 cups uncooked pasta
1-2 cups shredded cheddar cheese
Mix water and soup in saucepan. Cover and bring to a boil. Stir in pasta. Cover and cook over medium heat until pasta is tender, stirring occasionally. Remove from heat and stir in cheddar cheese. Mmm, mmm, good.
2 cups water
1 can Campbell's Condensed Cheddar Cheese Soup
2 cups uncooked pasta
1-2 cups shredded cheddar cheese
Mix water and soup in saucepan. Cover and bring to a boil. Stir in pasta. Cover and cook over medium heat until pasta is tender, stirring occasionally. Remove from heat and stir in cheddar cheese. Mmm, mmm, good.
Wednesday, February 24, 2010
Apple BBQ Sauce
Two weeks ago I made a cajun pot roast with veggies in the slow cooker. It didn't turn out well, but I did manage to salvage the roast part. The beef was seriously lacking flavor and the bottle of BBQ sauce I had on hand was expired, so what was a girl to do? I made yummy beef BBQ sandwiches with homemade sauce using ingredients already in my pantry.
1/2 cup unsweetened applesauce
1/4 cup ketchup
1/2 cup packed brown sugar
3 Tbsp lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
In a saucepan over medium heat mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, and garlic powder. Bring mixture to a boil and boil one minute. Remove from heat and let cool. Serve immediately or refrigerate.
1/2 cup unsweetened applesauce
1/4 cup ketchup
1/2 cup packed brown sugar
3 Tbsp lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
In a saucepan over medium heat mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, and garlic powder. Bring mixture to a boil and boil one minute. Remove from heat and let cool. Serve immediately or refrigerate.
Sweet & Spicy BBQ Brisket
I made this last weekend and it was really good...very moist and tender. I served it with fresh baked rolls and made mini sliders. My brisket was about 3 1/2 pounds and it was done after 4 hours. I love easy recipes that actually taste good.
1 trimmed beef brisket (3-5 pounds)
Ground black pepper
1 Tbsp garlic powder
2 cups Pace Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
Season the beef with the black pepper. Place into a 3-quart shallow baking dish. Stir the garlic powder, picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
Bake, covered, at 300 degrees for 3 1/2 to 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.
You can view the original recipe on Campbell's website.
1 trimmed beef brisket (3-5 pounds)
Ground black pepper
1 Tbsp garlic powder
2 cups Pace Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
Season the beef with the black pepper. Place into a 3-quart shallow baking dish. Stir the garlic powder, picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
Bake, covered, at 300 degrees for 3 1/2 to 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.
You can view the original recipe on Campbell's website.
Friday, February 12, 2010
Beef Stew with Sun-Dried Tomatoes
I've made this recipe many times. I got it from Betty Crocker's Slow Cooker Cookbook. For some reason I thought it was a bit too oniony (is that a word?) when I made it last week, but it was still good and deserves to be posted here on my blog. I like to eat it over biscuits. My husband thinks that's weird.
1 cup sun-dried tomatoes, coarsely chopped
1 1/2 lbs beef stew meat
1 1/2 lbs red potatoes, peeled and cubed
1 medium onion, cut into wedges
1 bag (8 oz) baby carrots (about 30)
2 cups water
1 1/2 tsp seasoned salt
1 bay leaf
1/4 cup cold water
2 Tbsp flour
Mix all ingredients in slow cooker except for 1/4 cup water and the flour. Cover and cook on low for 8 to 9 hours or until beef and veggies are tender.
Mix 1/4 cup water and flour and gradually stir into beef mixture. Cover and cook on high for about 10 minutes or until slightly thickened. Remove bay leaf and serve.
1 cup sun-dried tomatoes, coarsely chopped
1 1/2 lbs beef stew meat
1 1/2 lbs red potatoes, peeled and cubed
1 medium onion, cut into wedges
1 bag (8 oz) baby carrots (about 30)
2 cups water
1 1/2 tsp seasoned salt
1 bay leaf
1/4 cup cold water
2 Tbsp flour
Mix all ingredients in slow cooker except for 1/4 cup water and the flour. Cover and cook on low for 8 to 9 hours or until beef and veggies are tender.
Mix 1/4 cup water and flour and gradually stir into beef mixture. Cover and cook on high for about 10 minutes or until slightly thickened. Remove bay leaf and serve.
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