Many years ago, someone made a cake similar to this and I fell in love with it, but I never got the exact recipe. I knew that it was a white cake with a Danish Dessert topping. The cream cheese layer was the mystery, so I just used the instructions from this Pretzel-Bottom Strawberry Jello.
White cake, baked according to package directions in either a sheet cake or 9x13 pan
1 C. powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip, thawed
1 box strawberry-flavored Danish Dessert
Fresh strawberries, sliced
Beat cream cheese in bowl until smooth. Mix in powdered sugar until well combined. Fold in Cool Whip. Spread mixture over baked cake. Place sliced strawberries on top of cream cheese mixture so strawberries cover entire cake. Refrigerate. Meanwhile, make Danish Dessert using the recipe on the box for pie glaze. Stir contents of package into 1-3/4 C. cold water in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool mixture slightly. Pour mixture on top of refrigerated cake. Return cake to refrigerator and chill until Danish Dessert is set, about 3-4 hours.
Notes: If I am making a sheet cake, I will slice the fresh strawberries into thin slices. If I am making a 9x13-sized cake, I will slice the fresh strawberries into halves.
Frozen, sliced strawberries may be used in place of the fresh strawberries. However, if I am using frozen strawberries, then I do not layer the strawberries on the cake. I just put the strawberries directly into the Danish Dessert. The hot Danish Dessert will thaw the strawberries. Then pour the mixture on the refrigerated cake taking care to spread the strawberries as much as possible over the entire cake.
A sheet cake has a better ratio of cake to topping and makes more servings. However, the sides are not usually high enough to hold the cream cheese mixture and strawberry topping, so it is pretty messy. I usually prefer to bake the cake in a 9x13 pan.
There is probably more cream cheese mixture than is needed to "frost" the cake. Use the leftover "frosting" as a fruit dip. Yum!
The Danish Dessert stains everything, so be careful!
Variation: Raspberry-flavored Danish Dessert and fresh/frozen raspberries may be used in place of the strawberries.
Peanut Butter & Chocolate No-Bake Cookies
From the Food Network.
2 C. sugar
1/2 C. milk
1 stick unsalted butter
1/4 C. unsweetened cocoa powder (or up to 1/3 C. if you like more chocolate)
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 Tbsp. vanilla extract
Line a baking sheet/counter with wax paper or parchment.
Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, and vanilla, and stir to combine.
Drop teaspoonfuls of the mixture onto the wax paper/parchment. Let cookies sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Note: The key to getting this recipe right is boiling the mixture for the right amount of time. Let the mixture come to a rolling boil, meaning that the mixture keeps boiling even when stirred. When the mixture reaches that point, set the timer for 1 minute.
2 C. sugar
1/2 C. milk
1 stick unsalted butter
1/4 C. unsweetened cocoa powder (or up to 1/3 C. if you like more chocolate)
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 Tbsp. vanilla extract
Line a baking sheet/counter with wax paper or parchment.
Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, and vanilla, and stir to combine.
Drop teaspoonfuls of the mixture onto the wax paper/parchment. Let cookies sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Note: The key to getting this recipe right is boiling the mixture for the right amount of time. Let the mixture come to a rolling boil, meaning that the mixture keeps boiling even when stirred. When the mixture reaches that point, set the timer for 1 minute.
Peanut Butter Fudge Brownies
From A Bountiful Kitchen.
1 C. (two sticks) butter, room temperature
1/3 C. cocoa powder
2 C. sugar
4 eggs
1-1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
1 10-oz. pkg. Reese's peanut butter chips
1/2 C. smooth peanut butter (no natural peanut butters)
Favorite chocolate buttercream frosting
Preheat oven to 350 degrees. Set rack in center of oven. Line a 9x13-inch pan with parchment paper or foil, grease lightly. Mix the butter, cocoa, and sugar in an electric mixer until smooth. Add the flour, salt, vanilla, and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula just until the flour disappears. Do not beat/overmix. Spread the mixture into the prepared pan. Bake for about 25-30 minutes, or until the top is set and a toothpick inserted in the center of the brownies comes out clean with a few moist crumbs attached. Remove pan from oven and let cool for a few minutes. Spread peanut butter on top of the hot brownies with a spoon or butter knife. Let brownies cool completely (may place in the refrigerator to speed the process). When the brownies are completely cool, spread with frosting.
Note: Aluminum and nonstick pans are generally best for brownies. When I bake brownies in glass pans, the brownies typically fall in the middle since the glass absorbs heat and cooks the edges quickly. You can adjust the temperature and cook brownies successfully in glass pans, but I recommend sticking with metal.
1 C. (two sticks) butter, room temperature
1/3 C. cocoa powder
2 C. sugar
4 eggs
1-1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
1 10-oz. pkg. Reese's peanut butter chips
1/2 C. smooth peanut butter (no natural peanut butters)
Favorite chocolate buttercream frosting
Preheat oven to 350 degrees. Set rack in center of oven. Line a 9x13-inch pan with parchment paper or foil, grease lightly. Mix the butter, cocoa, and sugar in an electric mixer until smooth. Add the flour, salt, vanilla, and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula just until the flour disappears. Do not beat/overmix. Spread the mixture into the prepared pan. Bake for about 25-30 minutes, or until the top is set and a toothpick inserted in the center of the brownies comes out clean with a few moist crumbs attached. Remove pan from oven and let cool for a few minutes. Spread peanut butter on top of the hot brownies with a spoon or butter knife. Let brownies cool completely (may place in the refrigerator to speed the process). When the brownies are completely cool, spread with frosting.
Note: Aluminum and nonstick pans are generally best for brownies. When I bake brownies in glass pans, the brownies typically fall in the middle since the glass absorbs heat and cooks the edges quickly. You can adjust the temperature and cook brownies successfully in glass pans, but I recommend sticking with metal.
Chocolate Fudge
From Jamie Cooks It Up.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.
Baked Tilapia
Adapted from Taste of Home.
3-4 tilapia fillets
3 Tbsp. butter, melted
3 Tbsp. lemon juice
1-1/2 tsp. garlic powder
2 Tbsp. sweet relish
Old Bay seasoning
dried oregano
paprika
Preheat oven to 425 degrees. Spray 9x13-inch glass baking dish with nonstick cooking spray. Place tilapia in baking dish. In a small bowl, combine the butter, lemon juice, garlic powder, relish, and a few sprinkles (1/8 to 1/4 tsp.) Old Bay seasoning. Pour butter mixture over the fillets. Sprinkle fillets with dried oregano and paprika.
Bake uncovered for 10-15 minutes, or until fish reaches internal temperature of 145 degrees.
Note: I would either increase the measurements a little or reserve some of the butter mixture so there is sauce to serve on the fish after it is baked. The sauce is delicious!
3-4 tilapia fillets
3 Tbsp. butter, melted
3 Tbsp. lemon juice
1-1/2 tsp. garlic powder
2 Tbsp. sweet relish
Old Bay seasoning
dried oregano
paprika
Preheat oven to 425 degrees. Spray 9x13-inch glass baking dish with nonstick cooking spray. Place tilapia in baking dish. In a small bowl, combine the butter, lemon juice, garlic powder, relish, and a few sprinkles (1/8 to 1/4 tsp.) Old Bay seasoning. Pour butter mixture over the fillets. Sprinkle fillets with dried oregano and paprika.
Bake uncovered for 10-15 minutes, or until fish reaches internal temperature of 145 degrees.
Note: I would either increase the measurements a little or reserve some of the butter mixture so there is sauce to serve on the fish after it is baked. The sauce is delicious!
Cabbage Stew
From Taste of Home. Very easy to make.
1 lb. ground beef or turkey
1/2 C. chopped onion
2 cans (16 oz. each) low-sodium kidney beans, rinsed and drained
1 can (14-1/2 oz.) low-sodium beef broth
1 can (16 oz.) crushed tomatoes
4 C. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and pepper to taste
In a large saucepan, cook beef (or turkey) and onion until meat is browned and onion is tender; drain.
In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to saucepan with remaining beans and broth, tomatoes, cabbage, and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Notes: I often substitute dried onion flakes for chopped onion. I also used packaged sliced cabbage (typically used in coleslaw) rather than cutting up a head of cabbage. Next time I make this I may experiment with the seasonings. The stew was very good, but the seasonings make it taste a little too much like spaghetti.
1 lb. ground beef or turkey
1/2 C. chopped onion
2 cans (16 oz. each) low-sodium kidney beans, rinsed and drained
1 can (14-1/2 oz.) low-sodium beef broth
1 can (16 oz.) crushed tomatoes
4 C. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
salt and pepper to taste
In a large saucepan, cook beef (or turkey) and onion until meat is browned and onion is tender; drain.
In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth. Add to saucepan with remaining beans and broth, tomatoes, cabbage, and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Notes: I often substitute dried onion flakes for chopped onion. I also used packaged sliced cabbage (typically used in coleslaw) rather than cutting up a head of cabbage. Next time I make this I may experiment with the seasonings. The stew was very good, but the seasonings make it taste a little too much like spaghetti.
Chickpea Salad Sandwich
Tastes like a tuna fish sandwich, but is surprisingly vegetarian (the original recipe is vegan). My friend gave me this recipe, but it was originally posted here.
1/4 C. raw cashews
2 or 3 green onions, sliced
1 pickle, chopped
1/2 green bell pepper, chopped
1/4-1/2 C. mayonnaise (amount depends on how creamy you want the filling)
1/2 tsp. pickle juice
1/2 Tbsp. stone-ground mustard
1 Tbsp. sour cream
1 tsp. dried parsley
dash of dill
dash of white or black pepper
salt to taste
Mix all ingredients together in a bowl. Serve in romaine lettuce leaves or on whole-grain bread with sliced tomato and shredded romaine.
Notes: My friend adds more pickle juice, pickles, and celery when she makes this recipe. She mashes the chickpeas with a potato masher. I usually make the mixture in the food processor by first pulsing the chickpeas to a chunky texture and then adding the remaining ingredients and pulsing until combined. The original recipe called for avocado. Because avocado browns easily, I will spread a mashed avocado on the bread rather than including it in the mixture.