Strawberry Shortcake

When you go strawberry picking, you have lots of strawberries to use up before they go bad. I needed a dessert for a party adn whipped this up. 

Ingredients: 

Premade Angel Food Cake

1 box instant vanilla pudding

1 2/3 cups skim milk

1 16 oz container of lite cool whip

2 cups of strawberries, sliced sprinkled with sugar

Directions: 

Mix pudding and milk in mixer. Let sit for 5 minutes.  

Add cool whip to pudding and mix. 

Tear or cut up angel food cake into chunks (See picture)

In a 9x13 pan, cover the bottom of the pan with half of the angel food cake. 

Cover the cake with 1/2 of the pudding mixture. 

Cover with 1/2 of strawberry mixture. 

Repeat layers. 

Chill and serve! 

Perfect summer treat! Light and slightly sweet! 

Funfetti Cake Batter Buddies

This weekend we had our neighborhood block party! Did you know that the city of Mission, Kansas provides grants for block parties?! We applied, and were able to cover a lot of the food costs with the grant.  I made this yummy treat as a dessert! I have also made these with my Barstow kids and they gobble it right up! It really does taste like cake batter!

Ingredients: 

10 cups Chex cereal (1 box)

24 oz vanilla flavored Almond Bark

1 box Funfetti cake mix (any kind of cake mix would work)

1 cup powdered sugar

Directions:

Have the Chex ready to put the Almond bark on. 

 Melt Almond Bark according to the package directions. (About 2 minutes)

 Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. 

Mix gently with a spatula.

  Dump the cake mix and powdered sugar onto the cereal and mix gently until all the cereal is evenly coated. Because I doubled it, I added the powders to the Chex in a large grocery bag. 

Enjoy!

Adapted from: So Very Blessed

Cream Puff Cake

This is a great summer dessert! I made it with my kiddos in our Aprons and Desserts class. I love cream puffs, but this is pretty darn close!  I even had to BAKE the crust! 

Cream Puff Cake

Ingredients

1 stick margarine
1 cup water
1 cup flour
4 eggs
1 large box instant vanilla pudding
3 cups milk
1 – 8 oz. pkg. cream cheese, softened
1 – 8 oz. carton cool whip
chocolate syrup

Directions

Boil together the margarine and water. 

Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan. 

Bake at 400 for 30 minutes. Cool completely. 

In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.

Pour into cream puff crust.

Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

ENJOY! 

Microwave Peanut Brittle

I made this last year as Christmas gifts for my paras and aides.  They raved about it! So I decided to make it again this year! I made 3 batches, in less than an hour.  It is quick and easy and does not require a candy thermometer, oven, or stove.  It is my kind of "baking."

Ingredients: 

• 1 cup peanuts 
• 1 cup sugar
• 1/2 cup light corn syrup
• pinch of salt
• 1 T. butter
• 1 t. baking soda

Directions: 

In a microwave safe bowl combine the peanuts, sugar, corn syrup, and salt.

Cook in the microwave for 3 minutes. Stir.

Cook for another 3 minutes.

Add the butter and cook for 2-3 more minutes.

Prepare cookie sheet with parchment paper, and have baking soda measured.

Remove from the microwave and add the baking soda stirring until mixed. IT WILL BE VERY HOT!

Working quickly, pour onto a cookie sheet lined with parchment paper.

When it is completely cooled break into pieces.