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.

Frozen Fruit cups

 

1 16 oz bag frozen sliced strawberries thawed Or fresh

1 15.25 oz can peaches in light syrup or juice Or fresh

1 12 oz can frozen orange pineapple juice concentrate thawed

1 15.25 oz can fruit cocktail in light syrup or juice

3 bananas

**You can use any fruits you like

 

Dice the strawberries and peaches. Be sure to save the juice. (all of the juices will go into the mixture, too)

Add the strawberries, peaches, juice concentrate and fruit cocktail into a large bowl.

Peel and slice the bananas into the mixture.

Pour into small cups about 2/3 full and freeze for 6-8 hours. 

Remove from freezer 20-30 minutes prior to serving to soften a bit.

Cheesy meatball casserole

 

3 potatoes, peeled and boiled

1 white onion

1 package of ground beef

1 teaspoon of chopped parsley

1 pinch of paprika

1 large bag of shredded mozzarella

bechamel sauce

salt

pepper

BECHAMEL SAUCE:

5 tablespoons of butter

4 tablespoons of all-purpose flour

4 cups of milk

2 teaspoons of salt

 

  to make a basic béchamel sauce: Get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.

In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and you’re good to go!

Now that your sauce is ready, preheat your oven to 400 degrees. Next, mix in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well.   Mix together all the ingredients until they’re evenly combined.

Peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.

  the entire meat mixture should form about 15 meatballs. Arrange them on your slices of potato that you laid out earlier.

Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire dish with a thin layer of shredded mozzarella.

Place in your preheated oven for 15 to 20 minutes.  

Recipe Found on Facebook.

Oven French Toast

 

1 loaf crusty sourdough or French bread

8 whole eggs

2 c. whole milk

1/2 c. heavy whipping cream

3/4 c. sugar

2 tbsp. vanilla extract

FOR THE TOPPING:

1/2 c. all-purpose flour

1/2 c. firmly-packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1 pinch nutmeg (optional)

1 stick cold butter, cut into pieces

Fresh fruit (optional)

Directions

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe from Pioneer Woman