Fresh Strawberry Cake

Fresh, moist, strawberry deliciousness!  With a decadent cream cheese icing and cake bursting with strawberry flavor, this cake will be a hit with friends and family alike.

You will only need half a block (4 oz.) of cream cheese.  Water not shown.

Fresh Strawberry Cake

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Fresh Strawberry Cake can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/fresh-strawberry-cake

Note:  I use the Baker's Corner brand of strawberry gelatin found at Aldi.  It does not have artificial colors, so my cake is not pink.  If you use a gelatin with artificial colors, your cake will be pink.

Creamed Peas

This recipe brings back memories of Sunday dinners.  Creamed Peas are an old-fashioned side dish perfect to serve with roast or salmon cakes.

Creamed Peas

1 (10 oz.) package frozen sweet peas

1 tbsp. butter

1 tbsp. flour

1/4 tsp. salt

1/8 tsp. pepper

1 tsp. sugar

1/2 cup whole milk

Cook peas according to package directions and drain if necessary.  (Peas that steam in a bag will not have to be drained.)  Set aside.  In a 2 qt. saucepan, melt the butter over medium heat.   Put the flour, salt, pepper, sugar, and milk into a small container that seals well and shake until blended. Add to the melted butter stirring while doing so. Cook and stir until mixture starts to thicken then stir in cooked peas heating through. If necessary, thin with a little additional milk. Serve immediately.

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Honey Mustard & Bacon Smothered Chicken

Honey mustard, bacon, and cheese are piled on top of chicken breasts in this recipe.  It can be on your table in 30 minutes!

Regular or turkey bacon can be used.

Honey Mustard & Bacon Smothered Chicken

4 (6 oz.) boneless, skinless chicken breasts 

1/4 tsp. pepper

1/4 tsp. salt

1 tbsp. butter 

1 tbsp. vegetable or canola oil

Honey mustard

8 fully cooked bacon slices, broken into bite-sized pieces

Shredded cheddar cheese

Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about 1/2-inch).  Sprinkle chicken with pepper and salt.  Melt butter with oil in a large skillet over medium heat.  Add chicken and cook on each side until done.  

Reduce heat to medium-low.  Brush chicken with desired amount of honey mustard.  Top each chicken breast with bacon pieces and sprinkle with cheese.  Cover and cook until cheese melts.

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Honey Bun Cake

Honey Bun Cake tastes very much like commercial Honey Buns...only better! It is fabulous for dessert or as a breakfast cake.

Honey Bun Cake

1 yellow cake mix
1 (8 oz.) sour cream
4 eggs
1/2 cup sugar 
3/4 cup oil
1 cup brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Spray a 9x13 baker with non-stick cooking spray and set aside.  Blend cake mix, sour cream, eggs, sugar, and oil in a large bowl on low speed using a hand or stand mixer until moistened.  Beat at medium speed for 2 minutes.  (If using a stand mixer like a Kitchenaid, mix on speed 3 for 2 minutes.)  Pour into the prepared baker.  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife.  (See photos below.)  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Icing:

2 cups powdered sugar
4 tbsp. milk
1 tsp. vanilla

Mix icing well.  (It will be thick.)  Pour evenly over hot cake and spread with a spatula or knife if necessary so coverage is even.  Cool before serving.

Cake batter is very heavy and wet.  When it is done baking, it will have a very uneven top.

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This recipe was shared with me by friend Carol Seay.

Honey Bun Cake 101:  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife:

Coconut Cream Cheesecake Lasagna

Coconut Cream Cheesecake Lasagna--delectable layers of crushed Golden Oreos, a cream cheese filling, coconut cream pudding, whipped topping, and toasted coconut--crunchy, velvety, and airy... How could it not become a favorite dessert?

Coconut Cream Cheesecake Lasagna

1 regular-sized (14.3 oz.) package Golden Oreo Cookies (not Double Stuff)--about 36 cookies

6 tbsp. butter, melted

1 (8 oz.) cream cheese or Neufchatel cheese, softened

2 (8 oz.) containers of whipped topping, thawed

1 cup powdered sugar

2 (3.4 oz.) packages instant coconut cream pudding

3 cups cold milk

1 cup toasted coconut (directions below)

Crush entire bag of Oreo cookies using a food processor, or you could also place them in a large zipper seal bag and crush them with a rolling pin.  Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.

Beat the cream cheese with a mixer until light and fluffy.  Add 1 container of whipped topping and the powdered sugar and mix until well blended.  Spread this mixture onto the Oreo crust.  

In a large bowl, combine the coconut cream instant pudding with the milk.  With an electric mixer or whisk, beat for several minutes until the pudding starts to thicken.  Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes in the refrigerator so that the pudding can set.

Spread the other container of whipped topping on top, and then sprinkle with desired amount of toasted coconut.  Chill for 4 hours before serving. Store in refrigerator.

Toasted Coconut:  Preheat oven to 325 degrees.  Spread 1 cup coconut (or desired amount) onto a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes. Cool and sprinkle over dessert.

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*Coconut Cream Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the toasted coconut right before serving.

*Recipe created and generously shared by Dianna Yancey.