Strawberry Cheese Trifle

This is another recipe that my Grandma made for our family.

She finds the best recipes.

The original recipe called for canned cherry pie filling.

And that was how I had it the first time.

I was really wanting to do raspberries this time,

but couldn't find a single fresh raspberry anywhere.

So, I settled for strawberries, which wasn't too bad either!

I just made an envelope of junket to make it "pie filling" worthy.

So, go ahead and make it however way you would like!

But if anything...

I suggest you make it.

It will be worth it!

Strawberry Cheese Trifle

(The original name is Valentine Cherry Cheese Trifle)

1 8 oz pkg cream cheese

1 14 oz can sweetened condensed milk

2 cups heavy whiping cream, whipped and sweetened

1 tsp almond extract

1 prepared angel food cake

* 2 21 oz cans cherry pie filling

* 2 pkg fresh strawberries & 1 envelope Junket

* 4 pkg fresh raspberries & 1 envelope Junket

* whichever fruit you decide on!

Grab your trifle bowl, go ahead and get it out of the hall closet

and get it dusted off, because you are going to need it!

(Oh wait, that's just me? oh, ok!)

First of all, make sure you make that whipped cream!

Also, if you are doing the junket method...make that ahead of time as well,

as it needs time to cool.

Take the prepared angel food cake and cut it into 1-inch pieces.

I TRIED to use the entire cake, but you will see that I shouldn't have.

Perhaps my trifle bowl is a little small?

I don't know, it just didn't all fit!

So, my suggestion?

Layer the pieces of angel food cake in a single layer on the bottom of the trifle bowl.

Next, in a seperate bowl, combine the cream cheese and can of sweetened condensed milk

and beat until smooth.

Stir in the almond extract and then half of the prepared whipped cream.

Spread half of the cream cheese mixture over angel food cake pieces.

Top cream cheese mixture with half of the pie filling.

Now you are going to repeat those layers again!
The recipe calls to top the trifle bowl with the remaining whipped cream.
Uh, yeah...mine didn't fit!
I just did a dallop of whipped cream on each individual serving...
which was HUGE by the way!
It's fun and pretty and went perfect with the dinner I made for my in-laws.
Let me know if any of you try it with the raspberries.
I'm curious to know if I am going to have to make this one again.
And I say 'HAVE' to make it again with a smile on my face!

S'mores Lava Cake

I ripped this recipe out of a Rachael Ray magazine.

I think I have had it over a year.

When I saw it I thought it looked absolutely heavenly!

I decided to finally just do it!

Make the cake!

So I did.

I haven't had such a good string of luck lately with recipes I clipped out of magazines.

So...I was a little nervous it wouldn't turn out.

Oh, don't you worry!

It TOTALLY did!

and I personally thought it was SO GOOD!

So, if you gals want to impress your guys for Valentines Day,

just go ahead a cook them a nice steak dinner and serve this little puppy for dessert.

I think it will be a hit!

S'mores Lava Cake

1 stick unsalted butter,

plus a little more for greasing

1/4 cup sugar,

plus a little more for coating

4 oz bittersweet chocolate, chopped

2 large eggs plus 2 large yolks

1 tbsp flour

3 tbsp heavy cream (I used half and half)

2/3 cup marshmallow cream

1 graham cracker sheet, finely chopped.

Preheat oven to 425*

Grease the 4 6 oz custard cups with the butter.

I got mine at walmart...

(My Grandpa thinks that Walmart should sponsor this blog!)

Once greased, coat with the sugar.

In a bowl, combine the butter and chocolate.
Heat on medium power for 2 minutes.
Stir until smooth.

In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy.
(I didn't really know what this mean...and I used a hand whisk.
So, pretty much I whisked until I couldn't whisk any more..
and then whisked some more.
Probably use an electric beater to save your arm.)

Whisk in the chocolate mixture, then the flour.
Fill the custard cups 2/3 full with batter.

Bake until the edges are puffy, 13 to 15 minutes.

(I was nervous about mine not being done at all...

so I baked mine a full 15 minutes....

a little TOO long. You are wanting the center to be runny!)

While the cakes are baking,

and in a seperate bowl,

microwave the cream for 30 seconds on high power.

Stir in the marshmallow cream until smooth.

Invert the cakes onto the plates you will serve them on.

Drizzle the marshmallow sauce on the side.

Top with the graham cracker crumbs.

I thought it was really good!

I knew Rachael wouldn't let me down!

Chocolate Eclair Cake

This recipe has always been a good one around our house.
My sister makes it all the time and it is DELISH!
It really does taste like a chocolate eclair.

Chocolate Eclair Cake

2 boxes graham crackers

(the recipe calls for 1 but the brand I got...I needed more.

I think that one box of the walmart ones would be enough

because those ones seem to be bigger.)
3 1/2 cup milk
2 small pkg instant vanilla pudding
1 small tub cool whip, softened

In a lightly greased 9 x 13 pan, line with graham crackers.

Mix pudding with milk. Beat at medium speed for 3 minutes the blend in cool whip.

Pour half over crackers, then add another layer of crackers.

Then add the rest of the pudding mix and top with crackers.

****my tip for the top layer...

Instead of leaving the crackers in a *4* square, break them down to a *2* square.

It will be the perfect size for cutting, and you can kinda see where they are broken

down under the frosting, kinda like a cutting guide.

My final picture isn't that pretty,

because I didn't break down my top layer.

Oh well, it all goes to the same place...right?

OK, where was I?

Oh yes.

Crackers, pudding, crackers, pudding, broken crackers...done.

Place in the fridge for AT LEAST 2 - 3 hours before serving.

The crackers will soften and make it easy(er) to cut through.

Before serving, you need to make the frosting.

I doesn't need to cool or anything, but you can top it,

then put the whole cake back in the fridge until you are ready to eat it!

Frosting:

6 tbsp cocoa

2 tbsp oil

2 tsp. vanilla

3 tbsp milk

3 tbsp soft margarine

2 tsp karo syrup

1 1/2 cup powdered sugar.

Mix together all ingredients until smooth.

Spread over cake.

(the karo syrup makes it shiny!)

It isn't the best pictures, so I'm sorry about that...but it is SO good!

Poppy Seed Cake

I guess I'm still in a *bunt* mood!

I found this recipe in my mom's collection.

I have no memory of her making this *ever*

so I was a little curious!

Not too bad, if I do say so myself.

My husband's family enjoy it as well!

Poppy Seed Cake

1 pkg yellow cake mix

2 small pkg instant butterscotch pudding

2 oz poppy seed

4 eggs

3/4 cup oil

1 cup water

Preheat oven to 350*

Mix ingredients in a large bowl....

beat together for 4 minutes

making sure ingredients are incorporated!

Pour into a greased bunt pan

and bake for 45-50 minutes.

Let stand for 10 minutes before turning out onto serving plate.

While cooling, combine:

1 cup powdered sugar

1 tsp. vanilla

and milk to make frosting.

Drizzle over cake and serve!

Lemon Cake

This little cake was given to me before christmas as a neighbor gift.

Remember my Pampered Chef friend....well, it was from her.

I had a little bit of it and then I decided to not share any with my husband!

(I'm mean...I know!)

It was so good...

but I was feeling guilty for not sharing.

So, I decided to get the recipe and make my own cake!

We had it on Christmas Eve at my mom & dad's house!

Lemon Cake

1 pkg white cake mix

1 small box instant lemon pudding

3/4 cup oil

3 eggs

1 cup sprite

(yes, you read that correctly!)

Preheat oven to 350*

In a large bowl, combine all ingredients and mix with a mixer.

Pour into a greased bunt cake pan.

Bake for 40 minutes.

After it has cooled for a bit, turn it out onto the serving plate.

Mix 1 cup powdered sugar and 2 tbsp lemon juice.

(Maybe start with 1 tbsp and then taste it... I thought mine was too lemon-y)

(however...still VERY good!)

Drizle over the cake....a very liberal drizzle.

So good, and SO moist!

Thanks Tonya!

Mini Carrot Cakes

My neighbor Tonya is a pampered chef consultant.
It's where I get all my tools and gadgets that I love!
We also work together!
She gave me this recipe along with a sample, and I thought
I have got to post this!
My mom makes the best carrot cake,
and this was right up there with the taste.
But the difficulty level...so easy!
And you should know by now, if it's something mini...i'm there!

Mini Carrot Cake Cups

1 pkg yellow cake mix
3 tsp. allspice
2 eggs
4 tbsp vegetable oil
4 medium carrots, peeled and grated

Preheat oven to 350*

In a large bowl, combine the cake mix, allspice, egg and oil.
Combine until all the ingredients are wet.
Stir in grated carrots.

Using your mini scoop, place batter into a greased mini-muffin pan.
Bake for 11-13 minutes.

Once they are cooked, press in tops.

I used the end of a wooden spoon, because I did not have my mini-tart shaper

(from pampered chef...it was on order.)

You are doing this to make space for the cream cheese filling,

so go ahead and make the holes as BIG as you want!

Make these holes while still in the pan.

Cool for 5 minutes, then remove to cooling rack.

Now for the FILLING!

6 oz cream cheese, softened

3/4 cup powdered sugar

1 cup thawed cool whip

In a small bowl, combine ingredients with a hand mixer and mix until smooth.

Pour into a plastic bag, or using a cake decorator, pipe filling into cups.

I had my brother test these, and he said...

"Good, but you need more filling."

The boy loves sugar!

So, on all the other ones that I made, I had more filling on them.

You don't need to double the filling recipe..I had plenty!

Please, take a minute to make these!

I'm about 99.9% sure you won't be disappointed!

Pumpkin Roll

Now, please, nobody look at this recipe and think...
this is too hard.
Because, I guarantee you,
it is NOT!
I've had this recipe for a while, but to be honest with you,
this is my first time making it myself.
And, it was NOT hard.
Besides, it is TOO GOOD to not make!
Once it's been in the fridge and cooled, oh my goodness!

Pumpkin Roll

3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 eggs
1 cup sugar
2/3 cup pumpkin

Filling

8 oz. cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp. vanilla

Preheat oven to 375*
Using a jelly roll pan, line with parchment paper.
Get a clean kitchen towel and sprinkle liberally with powdered sugar.

Beat eggs and sugar in large mixer until thick.
Add flour, soda, powder, cinnamon, cloves and salt.
Continue mixing until all ingredients are combined.
Pour evenly into pan.
It will be very thin.
Bake for 13 to 15 minutes, use a toothpick to make sure it is done.
Turn cake onto powdered sugar towel.

Carefully peel off paper.

Roll up cake in towel, starting with the narrow end.
Cool on wire rack.
For best results, cool for at least 3 hours.

Beat cream cheese, butter, powdered sugar and vanilla until smooth.

Carefully unroll the cake and remove the towel.

Now, the next picture isn't *pretty*, but it's what I do.

Take spoonfuls of the cream cheese mixture and place them on the cake.

It makes it easier to spread, and doesn't tear the cake.

Spread evenly across the cake, making sure to get to the edge.

Roll cake back up the way it was originally rolled.
Sprinkle with powdered sugar.
Place in fridge for at least one hour.

Oh my GOSH! So good!

Earthquake Cake

This recipe takes me back to my single days, in a condo in Bountiful, and my AWESOME roommates!
I miss those days, and the good times we had! The late nights, the snacks, the good cooking, and the good friendships that we had!
So, thank you Alicia for the delicious recipe!

EARTHQUAKE CAKE

2/3 cup coconut
2/3 cup nuts
2/3 cup chocolate chips
1 box chocolate cake, ingredients as necessary
8 oz cream cheese, softened
1 lb powdered sugar
1 cube butter, softened

Preheat oven to 350*


In a greased 9 x 13 pan, pour coconut, nuts and chocolate chips
(I LOVE pecans, so that's what I used...you could use walnuts as well)

In a seperate bowl, prepare cake batter as directed on box.

Pour cake batter on top of coconut, nuts and chocolate chips.

In a seperate bowl, combine cream cheese, powdered sugar and butter.

Drop by spoonfuls on cake mixture.

(I didn't use all the cream cheese, there's just not enough room for it all !)

Bake in oven for 45 minutes.

This is the cake as it just comes out of the oven.

This is the cake after it has cooled for about an hour or 2.

Doesn't it look all *earthquakie*!

This is so good! It is a good combination of cream cheese goodness

NOT TO MENTION the secret surprise at the bottom of the cake!

Cinnamon Cake

This recipe is such a fun twist on your traditional cinnamon roll!

It is absolutely delicious!

(so far, what on this blog isn't?)

So, get busy bakin'!

CINNAMON CAKE

1 cup sugar

3 cups flour

1/4 tsp. salt

5 tsp. baking powder

2 eggs

1 cup melted margarine

1 1/2 cups milk

2 tsp. vanilla

1 cup melted margarine

1 tbls flour

1 tbls cinnamon

2/3 cup brown sugar

Preheat oven to 375*

Cake mixture

In a large mixing bowl, combine all the dry ingredients.

Sugar, flour, salt and baking powder.

Add the egg, milk and vanilla.

I like to melt the margarine and let it cool a little before mixing it with everything.

(the picture shows butter, but DO NOT us butter...I would say go with margarine on this one!)

Once ALL of the above ingredients are combined,

pour onto a greased and floured jelly roll pan.

Cinnamon Topping

Now, in a seperate bowl, we are making the cinnamon topping.

You need to melt ANOTHER cube of margarine..

(or butter. I think it would be fine in this one!)

Once you melt the butter, you can add the flour, cinnamon and brown sugar.

Make sure that all the brown sugar is dissolved..no clumps.

Pour the cinnamon mixture on top of the cake.

I don't think it matters on any type of *pattern*

Swirl the cinnamon mixture through the cake with a knife.

(I forgot to take a picture before I put it in the oven!)

Bake in oven for 20-25 minutes.

Now for the frosting!!!

Glaze

1 cup powdered sugar
2 tbls milk
3/4 tsp. vanilla

Mix in a bowl until all ingredients are combined and powdered sugar is dissolved.
This is the cake just out of the oven.

Drizzle glaze over the cake while it is HOT!

Serve with a tall glass of milk!

It is wonderful either fresh out of the oven or when it has cooled down.