Wednesday, May 28, 2008

Stawberry Refrigerator Cake

This has been a long time Jensen favorite. I found this recipe on the back of a Duncan Hines cake mix and we've been in love with it since! This wasn't my best attempt as my cake fell and I poured too many strawberries on top but it still tasted heavenly!

Strawberry Refrigerator Cake

Waiting for this delicate, creamy cake to cool and set in the fridge may be pure torture. But we assure you, it's worth it!

Hands-On Time:
20 minutes
Total Time:
1 hour 45 minutes



1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix

2 (10 oz) pkgs sweetened, frozen sliced strawberries, thawed


1 (3.4 oz) pkg
vanilla instant pudding and pie filling

1 cup milk

2 cups frozen non-dairy whipped topping

fresh strawberries

Baking Instructions:
1 Preheat oven to 350ยบ F. Grease and flour 13x9-inch pan.
2 For cake, prepare, bake and cool according to package directions.
3 Poke holes 1 inch apart in top of cake using handle from wooden spoon.
4 Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.
5 For topping, prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

Campfire Peach Shortcake


2 tbsp honey
1 tbsp margarine or butter, melted
1/4 tsp ground cinnamon
2 medium ripe bananas
2 medium peaches
1/2 of 10-3/4 ounce frozen loaf pound cake, thawed and cut into 3/4 inch slices
1/2 of 8 oz. frozen whipped topping, thawed
1/4 tsp ground cinnamon
Dash ground nutmeg

Stir together honey, melted margarine or butter, and 1/4 tsp cinnamon in a small container; cover and transport. To cook, cut bananas and peaches into bite-size pieces. Place fruit in a disposable foil baking pan. Add honey mixture and toss to coat fruit. Cook fruit over campfire or on the rack of an uncovered grill over medium heat for 8 to 10 minutes or until heated through, stirring ofter. Spoon warm fruit over pound cake slices. Stir together whipped topping, 1/4 tsp cinnamon, and nutmeg. Spoon some on top of each serving.

I found this recipe on the Dickey Farms website and it was so good! I decided to use only peaches and I cooked it in the oven on 350 degrees instead of over a campfire. I cut up cubes of pound cake and put at the bottom of glass topped with peaches and whipped cream. This would probably be a very pretty dessert layered in a trifle bowl.

Sunday, May 25, 2008

Sweet Potato Fries

I found this recipe on and it sounded really yummy. I substituted sweet potatoes for the squash but I had a little bit of a mess up making these. I forgot to spray the pan so my fries stuck to the bottom! I had to pry them off with a spatula. I think I also cut them too small. They shrunk as they cooked. I'm posting this recipe (and their websites pic since mine weren't picture worthy) so I can try to make these again sometime.

Bake-tastic Butternut Squash Fries!

(Serving Size: 5oz. of squash cut into fries, calories: 65, fat: 0g, sodium: 6mg, carbs: 16.5, fiber: 4g, sugars: 3g, protein: 1.5g)
1/2 butternut squash
kosher salt

Directions:Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling these large items, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and sans seeds, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher salt). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

**We've been known to eat a huge 2-3 serving bowl of these for lunch...they're awesome, healthy and packed with fiber!

Sunday, May 18, 2008

Best Peach Cobbler Ever

I found this recipe perusing It turned out pretty yummy although the spices collected in the middle while it was cooking. If anyone knows how to avoid this let me know!

Prep Time: 30 MinutesCook Time: 1 Hour
Ready In: 1 Hour 30 MinutesYields: 18 servings

"In the winter make this 9x13-inch cobbler with canned peaches, in the summer use fresh ones. But either way this cobbler is wonderful. The batter goes in the pan before the spiced peaches, and it 's all topped off with cinnamon and nutmeg. Then it 's baked for an hour."

1 (29 ounce) can sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
1/2 cup water

1 cup milk
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg.
Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Printed from 5/18/2008

Sunday, May 4, 2008

Yum Yum Brownie Muffins

This is the first recipe I've tried out of the new Hungry Girl Cookbook. It was so simple and the kids absolutely loved it!

1 box devil's food cake mix
One 15-ounce can pure pumpkin

Preheat oven to 400 degrees.

Mix the two ingredients together. Don't add anything else that may be mentioned on the box, like eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do not do this!

Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray. Place pan in the oven and bake for 20 minutes. Makes 12 servings.

Per muffin: 181 calories

New Cookbook Found!

Yay! I love hungry girl and have been reading her tips and recipes for months. I was so excited to hear that she was putting out a cookbook and immediately had to pre-order it. Now I don't have to worry about printing out recipes from her website and losing them. It's full of recipes that are healthy and scrumptious. I bought if off of for only $10 and it was well-worth it. It also has tips for the real world and how to pick good choices when dining out. I'll probably be putting alot of her recipes on here! Yum!

Pumpkin Waffles

This was a really good waffle recipe. It wasn't too heavy and tasted quite good with fruit or with syrup.

2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 1/2 cups milk
4 tbsp butter, melted
1/2 cup canned pumpkin

Step 1
Preheat waffle iron.

Step 2
In a medium-size bowl stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.

Step 3
Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.)

Step 4
Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. Serve immediately.

This recipe said it serves 4 but it made about double that in my Belgian waffle maker. I found this recipe on Family Fun website.