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.