Neapolitan Poke Cake


1 box strawberry cake mix, oil, eggs and water according to the box
2-3.5oz boxes chocolate instant pudding
4 cups milk
1-8oz tub cool whip
Chocolate syrup to decorate

Make cake according to box. Let cool about 5 minutes, with the end of a wooden spoon poke holes in cake. Mix milk and pudding until begins to thicken about 3 minutes. Pour on top of cake aiming for the holes and spreading, pushing into holes with the back of a spoon. Let set in fridge 3-4 hours. Top with cool whip and decorate with chocolate syrup!!


Corn Dog Mini Muffins


Preheat oven to 375 degrees. Spray a mini muffin tin with nonstick spray.

In a bowl add
1 cup flour
1 cup yellow corn meal
1/2 tsp baking soda
1/2 tsp salt

In a large measuring cup whisk together
1/2 cup sugar
1 cup buttermilk
1/2 cup butter, melted
2 eggs
Add the wet ingredients to the dry and with a rubber spatula stir until all ingredients are moistened.
Cut up 6 hot dogs in quarters. Place 1 Tbsp of batter into each mini muffin cup. Place hot dog piece in. Bake for 8-10 minutes.

Asian Kebob Marinade


24 hours before grilling, in a large Ziplock bag, cut up about 3 pounds of sirloin steak or cut of meat of your choice.

In a small bowl add,
1 Tbsp chili oil
1 Tbsp sesame oil
2 Tbsp rice wine vinegar
1-2 cloves chopped garlic
1 Tbsp minced fresh ginger
1/4 soy sauce
1/8 tsp crushed red chili flakes
1 tsp brown sugar
Whisk all together until combined. Pour into Ziplock bag with meat cubes and let set in fridge.:)


Garlic Twisties


Preheat oven to 450 degrees.

1 roll or bag or homemade pizza dough
2 Tbsp butter, melted
McCormicks Garlic bread sprinkle

Roll out dough, till about 1/8-1/4 each thick. You might need a little flour on you board and rolling pin. Using a pizza cutter cut dough into strips. Brush with butter and sprinkle with seasonings. Twist each strip and set on parchment paper covered cookie sheet. Bake 6-8 minutes.


Missile Jello Salad


1-6oz box cherry jello
2-3.4oz boxes pineapple jello
1-8oz block cream cheese
2 Tbsp milk
1 Tbsp mayonnaise

In a 13×9 baking dish make large box of jello according to instructions on the box. Let set 4 hours

For second layer
Make 1 small box of pineapple jello according to box. In a mixing bowl add jello, cream cheese, milk and mayo. Beat until there are no lumps. Pour on top of set layer of Cherry jello. Let set 4 hours.

Third layer
Make 1 small box pineapple jello according to instructions on box. Pour on top of second layer. Let set about 4 hours.

Netties Cherry Cheesecake Jello


2 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup of butter, melted
In a small bowl add crumbs, sugar and butter. Stir till crumbs are coated. Place in a 13×9 baking dish and bake at 375 degrees for 8 minutes. Cool completely.

Cheesecake layer
1-8oz tub cool whip
1-8oz block cream cheese, softened
1-3.4oz box cheesecake pudding mix.
Add cool whip, cream cheese and pudding mix to bowl of mixer. Mix on medium until combined well. Place on top of cooled crust.

Jello layer
2 cups boiling water
1-6oz box cherry jello
Mix water and jello until dissolved. Let cool for 5-10 minutes. Pour on top of cheesecake layer. Let set 4-6 hours.

Veggie Angel Hair


1/2-box angel hair pasta, cooked al dente
1 bunch asparagus,quartered and steamed for just a few minutes
1 container baby Bella mushrooms
2 cups grape tomato’s
1/4-1/2 cup Fresh Parmesan
Olive oil
4-5 leaves fresh basil,chopped
1/2 lemon

In a skillet heat a few drizzles of olive oil oil. Add mushrooms and asparagus, continue to cook until mushrooms begin to soften. Add pasta and a few more drizzles of olive oil, and the juice of lemon. Heat till warm. Add tomato’s, Parmesan and basil. Heat until tomato’s become slightly soft, cheese begins to melt and pasta and other veggies are warm.

White Chocolate Coconut Macadamia Cookies


Preheat oven to 350 degrees
1 cup butter
1-1/2 cups sugar
1 cup brown sugar
2 eggs, room temperature
1-1/2 tsp vanilla
3 cups unsifted flour
1/2 tsp baking soda
1 tsp salt
2 cups white chocolate chips
1/3 cup sweetened shredded coconut
1/3 cups macadamia nuts, rough chopped

Cream butter and sugars until fluffy. Add vanilla and eggs, one at a time and beat well. Blend flour, baking soda and salt. Stir in chips, nuts and coconut. Drop by one teaspoon onto ungreased cookie sheets or parchment paper covered cookie sheets. Bake for 10-12 minutes. ENJOY!!;)
Made about 5 dozen cookies!!:)

Bordeaux Chocolate Cherry Cupcake


First you are going to want to make the filling, so you can set it aside and let it cool while you make the cake batter.
In a sauce pan add
1 jar Bordeaux cherries, drained
3/4 cup red Bordeaux wine
2 Tbsp sugar
1 pinch cinnamon
2 Tbsp corn starch
Bring to a slow boil on medium, gently stirring turn down to medium until begins to thicken 3-5 minutes, remove from heat transfer to a bowl and let cool.
If you prefer not to use wine use the cherry juice from the jar and add water till measures 3/4 of a cup.

Preheat oven to 325 degrees. Line cupcake tins. (Makes 20-24 cupcakes)
In a mixing bowl add
2 cups sugar
1-3/4 cup flour
3/4 cups dark cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
Combine all together.
Add 2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
2 tsp vanilla mix on medium for about 3 minutes
Stir in by hand 1 cup boiling water.
Place 1/4 cup batter into each cupcake liner. Add about 1 tsp of cherry filling into each liner on top of batter. I made sure 1 cherry was in each. No need to sink or press down cherry during baking it will do it by itself. Bake for 18-20 minutes. Cool in tin 10 minutes. Remove and let cool completely.

1/2 cup butter, melted
2/3 cups dark cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Melt butter and add cocoa powder to butter, stir until combined. In mixer add powdered sugar and milk alternating. Mix until fluffy add vanilla and continue to mix until combined. Frost and decorate cooled cupcakes. ENJOY!!:)

Warm Artichoke Heart Parmesan Dip


Preheat oven to 350 degrees
1 round wharf bread, hole cut in center to make a bowl
1 wheel laughing cow herb and garlic cheese
2-14 ounce jars artichoke hearts packed in water, rough chopped.
3/4 cup mayonnaise
2 cups Parmesan cheese, shredded

In a bowl whip laughing cow cheese. Add mayonnaise, 1-1/2 cups Parmesan cheese and artichoke hearts. Stir well until all combined. Add mixture to bread bowl. Sprinkle with remaining 1/2 cup of Parmesan cheese. Place on a cookie sheet into preheated oven. Bake about 10-15 minutes until hot and gooey!! Turn oven to broil 3-5 minutes watching carefully just until cheese on top is browned. Serve with bread slices, sour dough rounds, chips or crackers.