Strawberry Refrigerator Cake

Strawberry Refrigerator Cake

1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
Approximately 10oz of sweetened,
frozen sliced strawberries, thawed
1 (3.4 oz) pkg vanilla instant pudding and pie filling
1 cup milk
3 cups frozen non-dairy whipped topping fresh strawberries

Preheat oven to 350 ºF.
Grease and flour 13x9-inch pan.

For cake,
prepare, bake and cool according to package directions.

Poke holes 1 inch apart in top of cake using handle from wooden spoon.

Puree thawed strawberries with juice in blender.
Spoon evenly over top of cake allowing mixture to soak into holes.

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.

Banana Pineapple Dessert

Banana Pineapple Dessert

1 (16 ounce) package vanilla wafers, crushed
1 cup margarine, melted
1 (20 ounce) can crushed pineapple, drained
5 bananas
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chopped walnuts (optional)
8 maraschino cherries


Combine the crushed vanilla wafers and melted margarine.
Pat into the bottom of one 9x13 inch pan.

Beat the cream cheese and confectioners' sugar
together until light and fluffy.

Spread over the top of the vanilla wafer crust.

Spoon crushed pineapple over the cream cheese layer.

Then layer sliced bananas over the pineapple.

Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.

Chill for at least 4 hours before serving.

Stuffed Grilled Mushrooms

Stuffed Grilled Mushrooms

2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim Kraft® mozzarella cheese
1 teaspoon olive oil, divided
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Cooking spray



Prepare grill.
Combine the tomato, cheese,
1/2 teaspoon oil, pepper, in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills.

Remove stems; discard.
Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps.
Place the mushroom caps, stem sides down
on grill rack coated with cooking spray,
and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap.
Cover and grill 3 minutes or until cheese is melted.

Fried Dill Pickles

Fried Dill Pickles
1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying
In a small bowl, mix together
egg,
milk,
1 tablespoon of flour
Worcestershire sauce.
In a separate bowl stir together
remaining flour
salt, and pepper.
Heat oil to 350 degrees F (175 degrees C)
in a deep-fryer or heavy deep skillet.
Dip pickle slices into the milk mixture,
then into the flour mixture. Repeat dipping.
Place the pickles carefully into the hot oil.
Avoid over crowding by frying in several batches.
Fry until pickles float to the surface, and are golden brown.
Remove with a slotted spoon, and drain on paper towels.

Smoked Sausage Dip

Smoked Sausage Dip

1 regular size package Eckrich® Skinless Smoked Sausage
cut into small 1/4 inch triangle pieces
(or use Eckrich® Turkey Smoked Sausage for a lighter option)

1 loaf (2 pounds) processed cheese (or Velveeta®)
cut into cubes

1 can (10 ounces) diced tomatoes with green chili peppers, drained

2 teaspoons ground cumin

1 cup sour cream

1/2 cup chopped cilantro

Pita chips or Bagel chips

Combine
sausage, cheese, tomatoes and cumin in a large saucepan; mix well

Heat the mixture over low heat until melted and hot,
stirring occasionally.
Add sour cream and cilantro; stir well.
Heat through and transfer
to a medium-sized slow cooker on low heat.
Serve with pita or bagel chips.
Dip may also be served in a large bowl
at room temperature for up to 2 hours.

PB & J Cupcakes

PB & J Cupcakes

1 pkg. JELL-O Strawberry Flavor Gelatin
1 tub COOL WHIP Vanilla Whipped Frosting
1 cup water
1 pkg. yellow cake mix
1 pkg. JELL-O Vanilla Flavor Instant Pudding
3 egg
1 cup water
1/2 cup PLANTERS Creamy Peanut Butter




Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use.
Add boiling water to remaining gelatin mix in medium bowl;
stir 2 min. until completely dissolved.
Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.)
Spoon into 24 paper-lined muffin cups.
Bake 18 to 21 min. or until toothpick inserted in centers
comes out clean. Cool completely.

Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake,
being careful to not cut through to bottom of cake;
set removed centers aside.
Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers,
pressing gently into cupcakes to secure.
Frost cupcakes.

Grilled Scalloped Potatoes

Grilled Scalloped Potatoes 

3 cups thinly sliced peeled potatoes
1 cup thinly sliced carrots
1 cup thinly sliced onion
3/4 cup mayonnaise, OR sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tablespoon dried parsley
1 teaspoon salt
dash of pepper

Preheat the grill on high for 10 minutes.
slice up the potatoes, carrots and onions.

In a large mixing bowl combine the remaining ingredients and mix Add
potatoes,
carrots
onions
mix until everything is completely coated

oil the middle of two long heavy duty sheets of foil
spoon potato mixture evenly onto them.
Fold foil into pockets or "tents"
Grill on medium heat for 15 minutes.
or until the potatoes are tender.