Easy Strawberry Shortcake

Yellow cake mix--Bake according to directions on package in a 13 X 9 baking dish.

Topping:  

2-3 pints of fresh strawberries sliced

1 1/4 c. sugar

1/2 c. Evaporated milk

4 T. butter

1 t. Vanilla

While your cake is baking in the oven, cut & slice your strawberries & set aside.  When your cake is almost done baking combine your sugar, evaporated milk & butter in a sauce pan and heat to a boil.  Stirring & mixing together continually, add your vanilla right when the sauce start to come to a boil.  Allow your mixture to boil for 3 minutes.   Once your cake is out of the oven for about 5 minutes, place your sliced strawberries on top of the hot cake.  Then allow your heated sauce to cool slightly, about 5-7 minutes & pour your very warm/hot topping mixture over the strawberries that are on top of the cake.

(Basically everything happens quickly once you get your cake out of the oven.  You want a very warm sauce mixture on top of a very warm cake to allow the heat to soak in all that sauce goodness along with the juice of the strawberries.)

Cover & place in the refrigerator to cool overnight or you can serve if the cake has been in the fridge for several hours.  Top with whipped cream, if desired.

Peanut Butter Brownie Trifle

Ingredients

• 1 fudge brownie mix (13-inch x 9-inch pan size)

• 1 package (10 ounces) peanut butter chips

• 2 packages (13 ounces each) miniature peanut butter cups

• 4 cups cold 2% milk

• 2 packages (5.1 ounces each) instant vanilla pudding mix

• 1 cup creamy peanut butter

• 4 teaspoons vanilla extract

• 3 cartons (8 ounces each) frozen whipped topping, thawed

  
  

  Directions

  1. Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13 x 9-in. baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.
  2. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
  3. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Kale Citrus Salad

Ingredients

• 1 bunch Kale, Leaves Torn Off The Stalks
• 1 whole Jalapeno, Seeded And Sliced Very Thin
• 3 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
• 4 ounces Goat Cheese/chevre
• 1/4 cup Orange Juice
• 2 Tablespoons Olive Oil
• 1 clove Garlic, Pressed Or Grated
• 1 teaspoon Sugar
•  Salt To Taste
•  Black Pepper To Taste
• 1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt
• Shrimp (optional)

Preparation Instructions

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)

Enchilada Casserole

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Ingredients

• 1 pound lean ground beef (90% lean)

• 1 large onion, chopped

• 2 cups salsa

• 1 can (15 ounces) black beans, rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing

• 2 tablespoons reduced-sodium taco seasoning

• 1/4 teaspoon ground cumin

• 6 flour tortillas (8 inches)

• 3/4 cup reduced-fat sour cream

• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

• 1 cup shredded lettuce

• 1 medium tomato, chopped

• 1/4 cup minced fresh cilantro

  
  

  Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
  2. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.
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7 Layer Salad

Ingredients

•  SALAD:
• 2 heads Iceberg Lettuce, Chopped (or salad greens of your choice)
• 8 ounces, Baby Spinach, Washed And Dried
•  Salt And Pepper, to taste
• 8 whole Hard Boiled Eggs, Chopped
• 16 ounces, Bacon, Cooked And Chopped
• 4 whole Tomatoes, Chopped
• 1 bunch Green Onions, Thinly Sliced
• 8 ounces, Cheddar Cheese, Grated
• 1 bag (10 Ounce) Frozen Peas, Partially Thawed
•  FOR THE DRESSING:
• 1/2 cup (Real) Mayonnaise
• 1/2 cup Sour Cream
• 1 Tablespoon Sugar (more To Taste)
•  Fresh Dill, Chopped

Preparation Instructions

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.

Cover and refrigerate for up to 8 hours. Toss just before serving.

Chocolate-Covered Oreo Cookie Cake

Ingredients

• 1 package devil's food cake mix (regular size)
• 1 package (4 ounces)  Semi-Sweet Chocolate
• 1/4 cup butter
• 1 package (8 ounces) Cream Cheese, softened
• 1/2 cup sugar
• 2 cups  Whipped Topping, thawed
• 12 OREO® Cookies, coarsely crushed

Directions

1. HEAT oven to 350°F.
2. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
3. MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
4. PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated. Yield: 16 servings

Strawberry Coconut Cream Pie Bars

Crust Ingredients:
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/4 cup powdered sugar

Filling Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Topping Ingredients:
1 1/2 - 2 packages strawberries (I had some leftover, but I always buy two packs just in case)
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking pan by lining it with parchment paper. Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this may  take  from 10-20 minutes.) Add coconut and vanilla extracts and the shredded coconut and stir. Pour this filling over your cooled crust, let it cool for a bit on the counter before refrigerating to chill until firm, about 2 to 4 hours.

Assemble and make glaze: Slice most of a pound of strawberries in thin slices lengthwise and layer the slices in pretty alternating diagonal rows on the top of the coconut cream. Put into refrigerator to chill while you make your glaze.

Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Pour a little of the resulting strawberry juice into the glass with the cornstarch and stir to make a slurry. Put the rest of the juice back into the saucepan over medium-high heat and gradually whisk in sugar and cornstarch slurry. Cook until thickened.(If desired, you can tint this glaze with food coloring to desired hue).  Cool the glaze slightly (you can transfer to a heat-proof measuring cup with a pour spout to cool) and then pour over top of strawberry slices on  pie. Chill bars before serving.