Strawberry Soda Cake!

 

 

 

 

This cake recipe was sent to me by one of our sweet readers, Kayla.  She said it was her grandmother's recipe and when anyone sends me their grandma's recipes, I just know they are going to be really good.  This one proved to be one of those really good ones also.  It's a light and cool cake that is just really good in the warmer, summer months.  This is what you will need:

 

 

1 white cake mix and the ingredients it calls for (you can also use yellow or strawberry cake mix)

2 ( 3.4 oz) boxes strawberry gelatin

1 cup boiling water

2 cups strawberry soda

1 (5.0 oz.)  large instant vanilla pudding mix

2 cups milk

8 oz. whipped topping

fresh strawberries for garnish

 

Prepare the cake mix in a 9"x13" pan.  I used a white cake mix because I think it looks the prettiest with the red and white marbling when it is cut.  You can use a yellow cake mix or a strawberry cake mix also.

 

Mix the gelatin with 1 cup of boiling hot water until dissolved.  Mix in 2 cups of strawberry soda.   It can be hard to find strawberry soda, at least it was where I live, but I did find an off brand in a 2 liter size at Kroger.  I think Walmart might also carry one.

 

 

With a fork or a wooden skewer, poke holes in the warm cake.  Then pour the gelatin mixture evenly over the cake. 

 

Mix the pudding mix with the two cups of milk until smooth and it starts to thicken.  Fold in the whipped topping until completely blended.

 

When the cake is completely cool, frost the top with the pudding and whipped cream mixture.   Chill for 2-3 hours.  

 

 You can garnish the top with strawberries cut in half if you wish for a pretty presentation. 

 

 

 

 

 

 





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Death by Chocolate!

 

I call this "Death by Chocolate" because it is a chocolate lover's dream dessert.  There is a mixture of brownies, Oreos, white chocolate pudding, and chocolate chips.  This also makes a really nice presentation and large amount of dessert so it's great for parties, cookouts and large family gatherings.  I made it for my families 4th of July get together and it was a hit!  Here is what you will need for this:

 

1 (18.3 oz.)  family size brownie mix (plus the ingredients called for to prepare them)

1  (14.3 oz.) bag of Oreo sandwich cookies, divided

2  (3.4 oz.) boxes of white chocolate instant pudding mix

3 cups of milk

1 8oz. cream cheese, softened

1 (14 oz.) can of sweetened condensed milk

1 tsp. vanilla

1 (16 oz.) frozen whipped topping, divided

1/2 cup mini chocolate chips

1/2 cup chopped nuts

 

Prepare the brownie mix according to the package directions in a 9"x13" pan.   Set aside after baking and allow to cool completely, then cut into 1 inch squares.

 

Set aside 12-13 of the Oreo cookies to garnish the top of the dessert.  How many depends on how big your trifle dish is.   Place the rest of the cookies in a Ziploc bag and crush them with a rolling pin or I sometimes just use the bottom of  a heavy mug.  Don't crush them too much, leave them with some chunkiness to them. 

 

In a large mixing bowl, mix the instant pudding with the milk until smooth.

 

In another bowl, beat the cream cheese with the condensed milk until smooth.  Add in the vanilla. Add this mixture to the pudding mixture and beat until well blended.   Fold in 1/2 of the whipped topping.   Fold in the crushed Oreo cookies. 

 

Use either a trifle dish or a large glass bowl with high sides to assemble this in.  Even a small punch bowl will work.  

 

Place 1/2 of the pudding mixture in the bottom first.  Then layer 1/2 of the brownie squares over that.  Next, another layer of pudding mixture, then the rest of the brownies. 

 

You will finish the top with the other 1/2 of the whipped cream, but before you spread it on top, line around the top sides of the dish with the whole Oreos you reserved.   Now, finish with the whipped topping, then sprinkle with the mini chocolate chips and the chopped nuts.   

 

Place in the refrigerator for at least 2-3 hours before serving.  This can be made the day before and it holds up great.   

 







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Zucchini Bread!

  

 

 

This is a great way to use the abundance of zucchini so many of us have in the summer.  This is a lightly sweetened bread that is good for breakfast or with a cup of coffee for an afternoon snack.  It's also a great way to get the kids to eat something nutritious without a fuss.  You might want to call it something besides 'zucchini bread' with them though...lol.   I like it with  a honey cream cheese spread.  You knew I would have to make it more fattening.  You can use light cream cheese though if it makes us feel better.   This is so easy to whip up, here is what you will need:

 

 

1 1/2 cups all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. cinnamon

1 cup sugar

1 cup shredded zucchini

2 eggs

1/2 cup vegetable oil

1 tsp. lemon zest

1 tsp. vanilla

1/2 cup pecans or walnuts, chopped

 

Preheat oven to 350 degrees,

 

Mix first 5 ingredients in a separate bowl.   In a mixing bowl beat together sugar, eggs, oil, zucchini and lemon zest.  Add vanilla.   Gradually add flour mixture.  Fold in nuts. 

 

Pour into a well greased loaf pan.  Bake at 350 degrees for 45 to 50 minutes.  Remove from oven and cool for about 10 minutes before turning it out. 

Cinnamon Honey Cream Cheese Spread
1  8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon





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Cool and Creamy Salads and Desserts!

 

 

 

This is the time of year when you want cool and creamy dishes that do not require hours of cooking in the oven or standing over a hot stove.  I decided to take some of the most popular ones on the site and put them all here in one place for you.  These are salads or desserts that we tend to make over and over in my family, because no one gets tired of them.  I hope you and your family will enjoy some of them also.  They are not complicated or fussy and some don't even require actual cooking, but they are so good. 

 

Click on the title of the recipe below each picture and it will take you to the post with the recipe! 

 

 

Chicken and Broccoli Pasta Salad

 

2 Minute Tropical Pie

 

Banana Split Salad

 

Snicker's Pie

 

Mama's Coleslaw!

 

Caramel Pecan Delight Pie!

 

Strawberry Dream Salad!

 

White Chocolate Banana Cream Pie!

 

Mama's Potato Salad!

 

Kicked Up Caramel Pie!

 

Southern Ambrosia!

 

Key Lime Pie!

 

Chili Cheese Frito Corn Salad!

 

Candy Bar Salad!

 

 Tortellini and Broccoli Harvest Salad!

 

Blueberry Lemon Trifle!

 

Orange Buttermilk Salad!

 

Lemon Icebox Pie!

 

Watergate Salad!

 

Pretzel Salad!

 

 

 



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Fresh Corn Salad!

 

 

This is a delicious light and fresh tasting corn salad that uses the produce that is in season right now.  It's healthier than some of the creamier corn salads, because the dressing is olive oil based.  It doesn't lack in flavor though.  Here is what you will need:

 

4 cups of fresh corn, cooked and chilled (can use a 12 oz. bag of frozen corn niblets)

1 medium sweet onion, dice ( I like to use Vidalia)

1 stalk celery, diced

1/2 cup red or green bell pepper, diced

1 cup cucumber, diced

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

2 tomatoes, diced

1/2 cup Feta cheese, crumbled  (optional)

 

Dressing

1/3 cup extra virgin olive oil

juice of 1/2 lemon

1 Tbs. cider vinegar (could use white)

1 tsp. salt

1/2 tsp. black pepper (fresh ground is best)

1/2 tsp. garlic powder

dash of Tabasco sauce

 

Place corn kernels in a medium size mixing bowl.   If you are using fresh corn, cut it off in as whole kernel as you can after you have cooked it, then place it in the fridge to cool before mixing the salad.  Add the other salad ingredients except the Feta cheese. 

 

In a small bowl, whisk together all of the dressing ingredients.  Pour over the salad and toss lightly.  Sprinkle the top with the Feta cheese if you are using it.   I like it without, just about as well.  If you are mixing this salad a few hours ahead of time, it's best to leave the tomatoes out and add them right before serving.  It just holds up better that way.

 

This is a great salad to serve with grilled foods and it's a good alternative to just a tossed salad or

coleslaw or potato salad! 

 

 





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Peachy Blueberry Pie!

 

To me, the combination of fresh peaches and fresh blueberries is just wonderful and right now, in my area, both are available.   This pie, which is so easy to make,  combines the two in just the right proportions.   Here is what you need for this:

 

1 cup sugar, plus 2 Tablespoons

2 Tablespoons cornstarch

1 tsp. cinnamon

3 cups fresh peaches, sliced (about 4 nice size peaches)

1 cup fresh blueberries

1/2 cup butter, divided

pastry for a double crust pie (9 inches)

 

In a bowl, mix 1 cup sugar with cornstarch and cinnamon.  Toss the sliced peaches and blueberries with the mixture. 

 

Line a pie plate with 1 pie crust.  Add the filling.  Dot with 1/2 of the butter (1/4 cup).  

 

Make a lattice crust with the other pie pastry over the pie.  Melt the other 1/2 of the butter and brush the top crust with it.  Sprinkle the 2 Tbs. of sugar over the crust. 

 

Place the pie on a cookie sheet for even baking.   Place in a 300 degree oven for 1 hour.   This is a lower temperature than some recipes call for with a longer baking time, but we find that this type of pie doesn't bubble over as much at this lower temperature. 

 



Remove from oven and allow to cool slightly and serve warm with a scoop of vanilla ice cream!

 

 





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Hummingbird Cake!

The Hummingbird Cake is one of the traditional southern cakes that most everyone loves, but it doesn't get baked quite as much as some of the others.   I am not completely sure why, except that recipes for it are not published as often and it's a little trickier to have success with.  However, don't let that stop you from trying it.  If you follow the directions in this recipe, you should have success.  The tricky part of the this cake, is that it is so moist, with the banana and the pineapple, it can fall apart.  It is traditionally a stacked, layer cake and preferably a three layer cake, although it can be made in two layers.  

The first known published recipe for the Hummingbird Cake was in 1978 in Southern Living Magazine and the cake won the Favorite Cake Award in 1978 at the Kentucky State Fair.   This is not that recipe, but a variation of it.  This is what you will need for your Hummingbird Cake with Cream Cheese Frosting:

3 cups all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 cup oil (vegetable or canola)

2 cups sugar

4 eggs, lightly beaten

2 tsp. cinnamon

2 tsp. vanilla

8 oz. crushed pineapple (drained)

2 cups very ripe bananas, mashed

2 cups chopped pecans, divided (can use walnuts)

Cream Cheese Frosting

2 (8 oz.) blocks of cream cheese (softened)

1 stick of butter, softened (1/2 cup)

2 lbs. confectioners sugar

2 tsp. vanilla

Preheat oven to 325 degrees. 

Sift together the flour, baking powder, baking soda, and salt. 

In a large mixing bowl, stir together the oil, sugar, and eggs.   Gradually stir in flour.  Add cinnamon and vanilla. 

Fold in the pineapple, mashed bananas and 1 cup of the pecans.  After it's well incorporated pour into three  round 9 inch prepared cake pans.

To prepare the pans, and this is a key to this cake turning out well,  cut three circles of either wax or parchment paper and place them in each cake pan.  It is very important to not skip this step.  This cake is so moist, it tend to break apart when you take it out of the pans.  The paper holds the layers together.    Spray the pans and the paper well with nonstick baking spray that contains flour, like Baker's Joy, or grease and flour the pans. 

Place the pans in the oven and bake for 25 to 30 minutes.  Remove from oven and cool before turning them out.

Prepare the cream cheese frosting while the cakes cool.  To make the cream cheese frosting, cream the cream cheese and the butter together with an electric mixer,  until fluffy.  Slowly add in the sugar until well incorporated.  Add the vanilla. 

Stack and frost your cake layers.  To finish, sprinkle the top with the other cup of chopped nuts.  Store this cake in the refrigerator if not serving immediately.





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