Strawberries And Cream Poke Cake

Strawberries And Cream Poke Cake – This strawberries and cream poke cake may look complicated but, it’s not.  You can be as creative as you like decorating the top.  For me, it often depends on the day I make it, as to how I finish it off.   If time is an issue and I’m in a hurry, just before serving I slice fresh strawberries and pile them on top with a dusting of powdered sugar. Add a couple of sprigs of mint and voila…magic.

The truth is, one bite of this masterpiece and no one will care it’s so darn tasty.  You can start this cake with a cake mix or use a white buttermilk cake recipe if you prefer baking from scratch.  This luscious cake really shows the baking love to those you serve it to, and I always enjoy the reaction when I pull it out at the end of our meal.  Strawberries and cream remain a family favorite at my house any day of the year.

Ingredients you’ll need:
1 [16.25] oz box white cake mix, plus eggs, oil and water to prepare 
1 [14] oz can sweetened condensed milk
2 [8] oz cream cheese, softened
1 tsp pure vanilla extract
2 quarts fresh strawberries, divided
4 cup sweetened fresh whipped cream or 16 oz frozen whipped topping, thawed
4 oz white chocolate, grated
few drops pink or red food coloring [optional]

Directions: 
Prepare the white cake in a 9 x 13 inch baking pan per the instructions on the packaging.  Use the recommended amount of eggs, oil and water.  Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake.

In a medium size mixing bowl, whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes.  Whip until fluffy and fully blended.  Whip in 1 cup of sweetened whipped cream.  Add a few drops of food coloring, if desired.

Spread half of the whipped cream cheese filling onto the warm cake filling the holes.  Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top. Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread this over the top.

Place the cake into the fridge to cool completely.  After cooled, frost with the remaining whipped cream and decorate as desired with grated white chocolate and the reserved whole strawberries. Yield: 16 pieces

Cook’s note:
1) To prepare the cake from scratch use this a White Buttermilk cake recipe….
2) To decorate the cake as pictured additional whipped cream or whipped topping will be needed.

Cheesy Southern Style Mac N' Cheese

It has a great cheesy flavor, but even more significant, the pasta came out fluffy instead of weighed down. This is the recipe I’ll stick with from now on.  

Ingredients

• 1 lb elbow macaroni, cooked – al dente, drained well
• 2 overflowing cups of sharp cheddar cheese, shredded or cut into 1/4-in cubes
• 1 can evaporated milk
• 1 Tbsp sugar
• 2 eggs, beaten
• Season salt – to taste
• Fresh cracked black pepper – to taste
• Dash or two or three or four of cayenne pepper

Directions

1. In a bowl, mix cooked and well drained macaroni and cheese together.
2. In another bowl whisk together eggs, milk, sugar and seasoning.
3. Pour egg/milk mixture over mac and cheese mixture, stir until well incorporated.
4. Pour into baking dish or tin, cover with foil.
5. Bake at 350 degrees for about an hour.
6. Remove foil, turn on broiler – broil top of mac and cheese until golden brown and bubbly.

HOMEMADE CRUNCHWRAP SUPREME

It could just be me though. Like I said, I'm not familiar with Nacho cheese. Maybe that's just how Nacho cheese tastes and I never really noticed. Either way,  for the ultimate homemade Crunchwrap Supreme experience, make sure you buy quality Nacho cheese.

And make sure you brag to all of your friends who just wasted gas to go wait forever behind some really hungry guy at the drive thru, that in 10 minutes, you just whipped up your own Crunchwrap Supreme in the comfort of your own home, made out of more than 88 percent beef, and no secret, cancerous "signature recipe".

HOMEMADE CRUNCHWRAP SUPREME

Yield: 6 Crunchwrap Supremes

  

Ingredients:

6 large flour tortillas

6 small corn tortillas (or tortilla chips)

1 pound ground beef

1 package taco seasoning

sour cream

nacho cheese (or shredded Mexican blend cheese)

shredded lettuce

diced tomatoes

Directions:

Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy 

One Pot Cheesy Pasta and Sausage

One Pot Cheesy Pasta and Sausage 

 3 cups halved grape tomatoes, divided 
1 large onion, sliced
 1 pound smoked Italian sausage links, precooked (sliced into coins)
 20-30 basil leaves, divided
 4 garlic cloves, sliced 
1 pound dry linguine 
1 1/2 teaspoons kosher salt 
1 teaspoon fresh ground pepper 
4 1/2 cups water 
1 cup shredded Parmesan cheese

 Reserve (set aside)

1 cup halved tomatoes, 10 basil leaves and cheese.

 Combine remaining ingredients in a large (12") braising pan or dutch oven over medium high heat.  Cover and bring to a boil.  Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (with a bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking.  Liquid will be mostly absorbed when pasta is cooked. Add cheese and toss to combine.  Cheese may clump but will melt into the sauce after a few minutes.  Toss in remaining tomatoes and basil before serving. Enjoy! - 

3 ingredient Simply Great Chicken

3 ingredient Simply Great Chicken - all you need is chicken, brown sugar and Italian dressing mix - and it only takes an hour!

About 3 1/2 pounds boneless, skinless chicken
1 ( .7 ounce) packet of Italian dressing mix
1/2 cup brown sugar, packed

Preheat your oven to 350 degrees Fahrenheit. Grease a 13inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.

Broccoli Siciliana

Broccoli Siciliana

Ingredients
1 Tbsp 100% organic extra virgin olive oil
2 Broccoli boiled
4 oz-Parmigiano grated
4 oz- Mozzarella diced
2 eggs
bread crumbs
salt
black pepper

Preparation
In a bowl put broccoli, extra virgin olive oil, eggs, parmigiano, breadcrumbs, mozzarella, pepper and salt then stir.
In a baking dish put the mixture and bake at 400 F for 20 min. or until set….
Serve.

Spaghetti alla Pugliese

Spaghetti alla Pugliese

Ingredients
4 Tbsp 100% Organic Extra virgin olive oil
1 lb-  Spaghetti
10 oz-  tomato
1 onion
oregano
salt
capers
green olives
black olives
black pepper

Preparation
In a pan with extra virgin olive oil fry onion then tomatoes cutted then put capers, olives, oregano ,salt and pepper. Cook the pasta in plenty of boiling salted water.Then mix pasta drained and sauce. Serve.

Gnocchi Sorrentina

Gnocchi Sorrentina

Ingredients
4 Tbsp 100% Organic Extra virgin Olive oil
1 ½ lb of gnocchi
2 cans of peeled tomatoes 

 9 oz mozzarella
Parmigiano
2 clove garlic
basil
salt
black pepper 

Preparation
Cut the tomatoes into small pieces.
In a pan put a little extra virgin olive oil and a clove of garlic.
When the garlic is golden, add the tomatoes, salt and black pepper.
Cook for about half an hour and then add basil.
Meanwhile Cut the mozzarella into cubes.
Put a pot of salted water on the stove and boil. Add the gnocchi in boiling water.
The gnocchi are ready when they rise to the surface.
Drain and add them directly into the pan with the tomato sauce. Turn on the heat and mix them gently in the pan so they are well coated with the sauce. Add the mozzarella into small pieces and let it melt then sprinkle with parmigiano. Serve.

Salsiccia&Peperoni

Salsiccia&Peperoni

Ingredients
3 Tbsp 100% Organic Extra virgin olive oil
4 red peppers
4 yellow peppers
½ glass white wine
1 ½ lb-Italian sausage
1 onion chopped
salt
black pepper

Preparation
Wash and slice the peppers then slice the sausage.
In a pan with extra virgin olive oil fry onion then add sausage and fry until golden.
Finally add white wine and let it evaporate then put peppers and season with salt and pepper then cook for 20 min.
Serve with a loaf of good bread!!!

Scarpaccia

Ingredients
3 Tbsp 100% Organic Extra Virgin Olive oil
6 Zucchini
16 oz  flour
4 eggs
4 oz- Butter
4 oz- Parmigiano
basil
thyme
parsley
salt


Preparation
Wash zucchini, cut into rounds.
Mix the flour with the eggs and add the butter, Parmigiano, chopped herbs, salt and a bit 'of water, add the zucchini and mix well.
Grease a baking dish, pour the mixture and bake in a preheated oven at 350 degrees  for 30 min.
Remove from oven and serve.

Zucchine & Pomodori Gratinati

Zucchine&Pomodori Gratinati

Ingredients
100% Organic Extra Virgin Olive oil
3 zucchini
12 oz- of cherry tomatoes
½ onion
2 cloves garlic
bread crumbs
3 tbsp Parmigiano
salt
Preparation
Chop and saute garlic and onion with extravirgin olive oil. Wash and cut into strips then dip the zucchini in extravirgin olive oil and then in bread crumbs.
In a baking dish with extra virgin olive oil then put in layers zucchini, fried, salt, pepper and chopped tomato and finally sprinkle with Parmigiano.
Bake in preheated oven at  350 ° F for 20 min.
Serve warm.

Cherry Almond Rugelach

Oh my goodness!!!
You have to try our Cherry Almond Rugelach recipe.
These cookies are magnificent! If you make them, let us know how much you loved them. Here is my recipe.

Dough
1/2 cup Unsalted Butter, softened
3 ounces cream cheese, softened
1/8 tsp pure almond extract
1/8 tsp ground nutmeg
1/4 tsp salt
1 cup all-purpose flour

Filling
1/4 cup sugar
1 cup A Taste of Michigan Cherries’ Sweet Cherry Almond Preserves
1/4 tsp ground nutmeg
1/3 cup finely chopped toasted slivered almonds
1/2 cup finely chopped dried cherries
Powdered sugar, if desired

Combine butter, cream cheese, almond extract, nutmeg and salt in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.

Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.

Heat oven to 375ºF. Line cookie sheet with parchment paper; set aside.

Place sugar, preserves and nutmeg in small food processor bowl fitted with metal blade; pulse until smooth.

Roll out dough, on lightly floured surface, to 13-inch circle, about 1/8 inch thick. Spread preserve mixture evenly over dough, leaving 1/2-inch border around edges. Sprinkle chopped almonds and dried cherries over the preserves.

Cut circle into 16 wedges. Roll up each wedge, beginning at wide end. Place cookies onto prepared cookie sheets. Bake 18-20 minutes or until edges of cookies just begin to brown. Cool completely. Dust with powdered sugar and enjoy!

Delicious Tuna & Cherry Salad

Ingredients

• 3/4 cup dried tart cherries
• 2 (6-ounce) cans white tuna in water, drained and flaked
• 1 cup green beans, cut, cooked and drained
• 1/2 cup carrots, shredded
• 1/2 cup celery, chopped
• 1/2 cup bottled balsamic vinaigrette salad dressing
• 1/2 cup feta cheese, crumbled
• 1 tablespoon Dijon mustard
• 1/4 cup pine nuts, toasted
• Salad greens (optional)

Directions

Combine tuna, cooked green beans, dried tart cherries, carrots and celery in a medium bowl.

Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.

Refrigerate covered, 2 to 3 hours to allow flavors to blend.

Sprinkle with pine nuts just before serving.

Serve over salad greens, if desired.

Grilled Cherry Honey Mustard Chicken Salad

Grilled Cherry Honey Mustard Chicken Salad...ENJOY!

1/2 lb cooked Rotini Pasta
1/2 cup mayonnaise
1/2 cup A Taste of Michigan Cherries' Cherry Honey Mustard
2 cups cubed grilled chicken
2 cups fresh baby spinach leaves
1 cup cherry tomatoes, halved
1 stalk celery, chopped (1/3 cup)
1 cup shredded cheddar cheese (4 oz)
3 hard-cooked eggs, coarsely chopped
3 slices bacon, crisply cooked and crumbled

SPARKLING CHERRY LEMONADE...

SPARKLING CHERRY LEMONADE...
IT'S SO REFRESHING and IT'S SO GOOD FOR YOU!

3 TB 100% Montmorency Tart Cherry Concentrate
3 cups sparkling water
1/2 cup fresh squeezed lemon juice
1/4 cup honey
Ice cubes

In a small sauce pan on medium heat, warm the lemon juice and honey until the honey has been combined. Remove from the heat.

In a large pitcher, combine the lemon and honey mixture with the cherry concentrate and sparkling water. Stir in enough ice cubes to fill the pitcher. Garnish with lemon wedges and Enjoy!

STRAWBERRY PRETZEL JELLO SALAD

4.3 from 10 reviews

STRAWBERRY PRETZEL JELLO SALAD

 

This is one of the most requested recipes for potlucks and BBQs! Its sweet, salty and the perfect combo of textures

INGREDIENTS

• 2 cups crushed pretzels (I used the checker shaped ones but you can also use sticks)
• ¾ cup butter, melted
• 3 Tbsp. sugar
• 12 oz. cream cheese, softened
• 1 cup sugar
• 12 oz. cool whip, thawed to room temperature
• 1 (6 oz) box Strawberry Jello
• 2 cups boiling water
• 3 cups strawberries, sliced

INSTRUCTIONS

1. Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
2. In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
3. Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.

Nonna's Italian Minestrone

If you want to know the secret to making a great Italian Minestrone this is it!!  The key is adding the ingredients one at a time with very little water until you get to the end of the recipe.

Add any vegetables you like and master the art of making minestrone by learning how to make 3 dinners from 1 soup by adding beans and then pasta.

Nonna Tip: *Substitute cabbage with 2 cups cooked squash if desired. Add cooked beans and/or cooked small pasta cut (or cooked farro) for another variation.

Ingredients

• 8 cups of water
• 2 onions chopped
• 1 clove garlic
• 3 tablespoons of extra virgin olive oil 
• 3 celery stalks finely chopped
• 2 large carrots diced
• 2 cups of Tomato Puree
• 2 zucchini diced
• 3 potatoes diced
• ¹⁄₂ cabbage finely chopped
• 1 tablespoon of Sea Salt
• cooked beans and pasta may also be added
• Serve with grated Parmesan or Imported Pecorino roman cheese on top
• 
  
• Directions

1. - Sauté onions & garlic in olive oil & 1 cup of the water
2. - Cook for 3-4 min. until translucent over med/low heat
3. - Add carrots, celery & additional 1 cup water & simmer 5 min.
4. - Mix in strained tomatoes, zucchini & potatoes
5. - Add 2 more cups water & simmer additional 5 min.
6. - Chop & stir in *cabbage with remaining 4 cups water
7. - Add salt to taste & let simmer 25-30 min.
8. - Add parsley & drizzle with oil & serve
9. Nonna Tip: *Substitute cabbage with 2 cups cooked squash
10. if desired. Add cooked beans and/or cooked small
11. pasta cut (or cooked farro) for another variation.

Nonna's Italian Minestrone

If you want to know the secret to making a great Italian Minestrone this is it!!  The key is adding the ingredients one at a time with very little water until you get to the end of the recipe.

Add any vegetables you like and master the art of making minestrone by learning how to make 3 dinners from 1 soup by adding beans and then pasta.

Nonna Tip: *Substitute cabbage with 2 cups cooked squash if desired. Add cooked beans and/or cooked small pasta cut (or cooked farro) for another variation.

Ingredients

• 8 cups of water
• 2 onions chopped
• 1 clove garlic
• 3 tablespoons of extra virgin olive oil 
• 3 celery stalks finely chopped
• 2 large carrots diced
• 2 cups of Tomato Puree
• 2 zucchini diced
• 3 potatoes diced
• ¹⁄₂ cabbage finely chopped
• 1 tablespoon of Sea Salt
• Cooked Beans and Pasta may also be added
• Serve with grated Parmesan or Imported Pecorino roman cheese on top

Directions

1. - Sauté onions & garlic in olive oil & 1 cup of the water
2. - Cook for 3-4 min. until translucent over med/low heat
3. - Add carrots, celery & additional 1 cup water & simmer 5 min.
4. - Mix in strained tomatoes, zucchini & potatoes
5. - Add 2 more cups water & simmer additional 5 min.
6. - Chop & stir in *cabbage with remaining 4 cups water
7. - Add salt to taste & let simmer 25-30 min.
8. - Add parsley & drizzle with oil & serve
9. Nonna Tip: *Substitute cabbage with 2 cups cooked squash
10. if desired. Add cooked beans and/or cooked small
11. pasta cut (or cooked farro) for another variation.

Salted Caramel Hazelnut Brownie Bars

Salted Caramel Hazelnut Brownie Bars
Yield 1, 9x13-inch baking dish

Ingredients

1 pkg. of our  chocolate fudge cake or brownie mix
1/2 cup butter, room temperature
3/4 cup evaporated milk
3/4 cup hazelnuts, chopped
1 (14 oz.) bag caramel candies, unwrapped
1/2 teaspoon sea salt
Directions

Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray or butter.
In a large bowl, combine cake mix, butter and 1/2 cup evaporated milk and mix well.
Pour 2/3 brownie batter into baking dish and smooth the top so it’s even.
Place in oven and bake for 11-13 minutes.
In a medium saucepan, melt the caramel candies with remaining evaporated milk and sea salt, stirring until melted and smooth. Make sure caramel doesn’t burn.
Pour 3/4 caramel sauce over pre-baked brownies, then gently spoon remaining brownie batter on top.
Sprinkle hazelnuts evenly across the top, then drizzle remaining caramel sauce over everything.
Return brownies to oven and cook for another 22-24 minutes, or until toothpick inserted in center come out mostly free of crumbs.
Let cool 15 minutes and serve warm or store in an airtight container.

Egg Muffins

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Honey Chipotle Chicken Bowls with Lime Quinoa

Honey Chipotle Chicken Bowls with Lime Quinoa

Ingredients

Honey Chipotle Chicken
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

Salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

Lime Quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

Lime Quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.