Party food
You know I love a good poke cake and this one is delicious and easy to make. This one does take some time to make and some time to set up in the fridge (best made the day before serving). This cake was enjoyed by everyone who tried it. The only caution with this recipe is that it does need to stay cool until serving and does not work great if left out in warm weather. It does make a 9 x 13 so there is plenty to share!!
INGREDIENTS
1 box yellow cake mix plus ingredients on the box
1 box 3.5 ounce instant vanilla pudding mix
2 cups milk
1 14 ounce can of sweetened condensed milk
FROSTING
1 1/2 sticks of butter, softened
3/4 cup cocoa powder
1/2 cup boiling water
1 teaspoon vanilla
5 cups powdered sugar
DIRECTIONS
Bake cake according to package directions for a 9 x 13 pan. While the cake is in the oven make pudding mix with 2 cups of milk, whisk until combined and let sit for two minutes or until thickened. Whisk again for a few seconds and add the sweetened condensed milk. This mixture will be thinner than pudding! Let sit in the fridge. When the cake is baked through, remove from oven and poke holes all over the cake using a fork. Pour the pudding mixture all over the cake letting the mixture seep into the cake. Let the cake sit until cooled and pudding mixture is absorbed into the cake. About an hour.
To make the frosting, add softened butter into a large mixing bowl add the cocoa powder and the boiling water. Add vanilla and beat for about a minute or u til combined. Gradually add the powdered sugar beating after each cup is added. Beat until smooth. Frost cake and refrigerate until ready to serve. Best if refrigerated overnight.
Enjoy!
This is another Taste of Home recipe! I have been finding some super delicious recipes from TOH lately! This is an easy and pretty dessert and would be great for your Fourth of July holiday party! Easy to make with great flavor and how pretty is this dish?! I shared this with friends and they really enjoyed it and loved the fresh fruit on top and I could not agree more!
INGREDIENTS
1 1/3 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
TOPPING
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 Tablespoon lemon juice
1 teaspoon sugar
2 cups reduced fat whipped topping such as cool whip
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9 inch round baking pan. In a large bowl whisk flour, sugar, baking powder and salt. In another bowl whisk egg, buttermilk, melted butter, lemon peel, lemon juice and vanilla. Add to dry ingredients and stir just until moist. Fold in one cup of sliced strawberries and transfer into prepared pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. My cooking time was closer to 35 minutes! Cool ten minutes before removing from pan to a wire rack to cool completely. For topping toss berries with lemon juice and sugar. To serve spread whipped topping over cake and top with mixed berries.
Enjoy!
Summer is almost here and what is better than beer and spicy sausage? How about raspberry beer? This is so easy and you can easily double the amount of sausages with the amount of sauce this makes! I love the combination of sweet and spicy and the raspberry beer really brings some sweet flavor to the spicy sausages! This is an easy party dish that uses your slow cooker so you can spend time with your friends and family and not over the stove!
INGREDIENTS
1 bottle raspberry wheat ale
1/2 bottle of honey BBQ sauce (from an 18 ounce bottle)
1/4 cup ketchup
1 large sweet onion, sliced
1 green pepper, sliced
1 orange pepper, sliced
6-10 spicy Italian sausage links
Hot dog buns
DIRECTIONS
Place the raspberry wheat ale, BBQ sauce, ketchup, onion, and peppers in a slow cooker and mix well to combine ingredients. Turn slow cooker on low and cook for six hours. In a large skillet add your sausage links and brown over medium- high heat until all sides are browned. Transfer to the slow cooker and continue to cook until fully cooked through. Serve warm in the hot dog buns.
Enjoy!
This cake is delicious! I will be keeping this recipe very close. We shared it with some friends and they loved it as much as we did. I knew exactly where Jim was when I could not find him. He was sneaking a piece of this cake! I love the fresh summer flavors this cake has and it’s so easy to make! This is perfect for any summer gathering you are going to.
INGREDIENTS
1 box lemon cake mix
1/2 cup fresh lemon juice
1/2 cup milk
14 ounces sweetened condensed milk
3/4 cup raspberry preserves
4 ounces cream cheese
3/4 cup lemon curd
8 ounce container of Cool Whip, thawed (I used low fat)
Fresh raspberries for garnish
DIRECTIONS
Make the cake mix according to the package EXCEPT substitute the lemon juice and milk for the amount of water that is called for. Spread the batter into a greased 9 x 13 baking dish and bake in a 350 degree oven for 25-27 minutes or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes. Then take a fork and poke holes throughout the cake, pour the sweetened condensed milk slowly over the top of the cake, being sure to cover the cake completely and over the holes. Place the raspberry preserves in a microwave safe bowl and microwave for 15 seconds stir until melted. Spread the preserves over the entire cake. Let the cake cool for an hour on the counter then refrigerate until chilled through. Beat the cream cheese until creamy, add the lemon curd and beat again until smooth. Fold the Cool Whip into the cream cheese mixture and spread it over the chilled cake. Serve with fresh raspberries.
Enjoy!
This recipe can be found at www.insideblucrewlife.com
With summer around the corner the thought of sitting on the deck with a cold beverage and friends brings a smile to my face. If we add a cheese ball made with beer and a little bit of orange zest that is going to make the afternoon even better! I used Blue Moon because that’s what I had and like but any beer with notes of orange would be great!
INGREDIENTS
5 ounces softened cream cheese
1 cup of Parmesan cheese, grated
1/3 cup asiago cheese, grated
1/2 of one scallion white and green part, diced
1/3 cup of Blue Moon beer
1 pinch of garlic salt
1 Tablespoon of orange zest
1/2 cup of chopped pecans
DIRECTIONS
Add all of the ingredients except the pecans into a mixing bowl and mix until fully combined. Roll the mixture into a ball, cover with plastic wrap and Place in the fridge for 30 minutes to firm up. When firm remove from fridge and roll in the chopped pecans. Store in fridge until ready to eat. Serve with assorted crackers.
Enjoy!
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