Boston Cream poke cake

1 box yellow cake mix

2 (3.4 oz) boxes instant vanilla pudding

4 cups milk

1 teaspoon vanilla extract

12 oz bag chocolate chips

1 1/2 cups heavy cream

Prepare yellow cake in a 9×13-inch baking pan according to package instructions. Let cool completely.

Once cake has cooled, poke holes all over the cake using the end of a wooden spoon.

While cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.

Once cake has chilled, make the chocolate ganache:

Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat it in the microwave.)

Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.

Pour chocolate over cake and smooth with a spatula. Chill in refrigerator at least 4 hours and up to overnight before slicing and serving.

***Recipe can be cut in half by using a Jiffy yellow cake mix.

Chocolate chocolate chip frappe'

 Double chocolate chip Frappe

1/2 c milk

1/2 strong coffee

2 Tbls sugar

1/3 c chocolate chips

3 Tbls chocolate syrup

2 cups ice

1/8 tsp vanilla extract

Blend and enjoy.

Strawberry Pretzel Dessert

6 oz strawberry Jell-O

2 cups boiling water

2 1/2 cups salted pretzels (measured before crushing)

1/4 cup granulated sugar

8 Tbsp   butter

8 oz package cream cheese softened

1/2 cup granulated sugar

8 oz cool whip thawed in the fridge

1 lb fresh strawberries hulled and sliced

Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.

In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Raisin sauce for ham or pork

 Raisin Sauce for ham or pork

1 1/2 cups water

 3/4 cup raisins

 1/3 cup brown sugar

 1 teaspoon cornstarch

 1/2 teaspoon salt

Pinch of cloves

1/4 tsp of apple cider vinegar

Bring water to boil in a medium saucepan. Once boiling, add raisins. Reduce heat to medium and cook for 5 minutes, until raisins are soft.

In a separate bowl, stir together brown sugar, corn starch, and salt.

Add sugar mixture to raisin mixture. Reduce heat to a simmer and cook, stirring, for about 10 minutes, until sauce is thick.

This can be made ahead and stored in fridge until needed. If too thick when reheated, add a touch of water to get desired consistency.