Wednesday, October 3, 2012

Strawberry Custard Cake

I haven't made this in a VERY long time but LOVE it!!! It's super easy. You can use any fruit you want. I originally had this with rhubarb and it was excellent but I like it with strawberries. I've also made it with blueberries and a strawberry/blueberry mix. You just can't go is wonderful. I'm making it today for Mother's Day dessert. I can't wait!!!

  • 1 package (18-1/4 ounces) white cake mix
  • 4 cups chopped fresh or frozen strawberries
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • Whipped cream and fresh mint, optional

  • Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with strawberries and sugar. Slowly pour cream over top.
  • Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.

  • Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Cheesy Ham & Noodle Bake

    I got this recipe from a new friend that just moved to the area and I have to say we absolutely LOVE it! We've made it a couple of times and I just need to post it here so I don't have to keep trying to dig it up each week!

    1 package egg noddles - cooked
    1T butter
    1 medium onion chopped
    1 can cream of chicken
    1 cup sour cream
    1/3c milk
    8oz Velveeta - cubed
    2 1/2c diced ham
    1c broccoli

    Preheat the oven to 350*. Coat a 9x13 baking dish with non stick cooking spray. Melt the butter in a saucepan. Add the onion & cook until tender. Add the soup, sour cream, milk & cheese. Heat & stir occasionally until the cheese is melted. Gently stir in the ham, broccoli & noodles. Pour into the baking dish. Bake for 35 minutes or until hot & bubbly.

    Saturday, April 28, 2012

    The Best Pretzels Ever!!

    Got this recipe from my Mommy & Me Cookbook (thank you Amy Hays for submitting it!!). It's awesome and we make these quite a bit now. We LOVE pretzels!!

    1/3 cup warm water
    1 pkg. yeast
    1 cup milk
    1 egg, separated
    1 teaspoon salt
    1/4-1/3 cup sugar or honey
    1/4 cup butter or margarine, soften
    4-5 cups flour

    Mix the warm water with the yeast till the yeast is dissolved. Separate the egg and place the egg white to the side. Mix all the other ingredients together. Let rise. Separate dough into 8-9 pieces and shape - i.e. make into a long rope, about a foot and cross the end pieces. The kids love to shape their dough piece how ever they like. Just don't let them have any small pieces out or they may burn. Flip the round part over the crossed pieces. Place on a greased cookie sheet. Mix the egg white with a little bit of water and brush the pretzels with the wash. Sprinkle with salt if desired. Let rise for about 20 minutes. Bake at 425 for 15-20 minutes. This is an old recipe. It can be made in a bread machine but it may strain it a bit. Use more sugar for a sweeter pretzel and less for a more traditional pretzel flavor.

    Amber's note: I am really bad about waiting for the dough to rise. I make mine usually omitting the rising the 2nd time. I usually make my dough, let it rise while I prep for other things (generally no more than half an hour) and then I start making them. Don't usually have much of an issue and they still taste great! We shape them in all different shapes. We made the number 4 for Danny's Birthday treat to his preschool class. They were awesome!!