Tuesday, December 20, 2011

Barbecue Beef Bicuits

My sister introduced me to this recipe.  They sure are good.  They work as a meal paired with a salad, or are great as a party snack food, maybe for the big game?  I really liked these.

Sunday, December 4, 2011

Coco-Maca Nut French Toast

My Husband does NOT like French toast.  I LOVE french toast.  So I do not get french toast as often as I would have liked.  When Sam from Oh Nuts!  (LOVE their nuts) sent me some nuts, I knew exactly what I was going to make.  I came across this recipe this summer and have been waiting to try it out, and let me tell you, it was Heaven on a plate.  So good.  Seriously, I could write a book.  I even have a new syrup recipe I want to try with this the next time I make it!

Found here on:  Favorite Family Recipes

Wednesday, November 2, 2011

Mint Chocolate Chip Cookies

This are incredible.  They are made with a sugar cookie dough, but are a chocolate chip cookie.  And the mint is just right.  This is a cookie I will now make many times over!  Love it!

1 pouch (1 lb 1.5 oz)  sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips (Andes)
1 cup semisweet chocolate chunks (I just used plain old semisweet chocolate chips)

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature


Thursday, October 6, 2011

Homemade Butterfingers

 This is a recipe that has been going around Pinterest.  And I LOVE Butterfingers.  I was skeptical.  But I thought I would give it a shot.  They ended up turning out pretty well!  Not exactly like a Butterfinger, they are just a little softer, BUT  they have a taste very VERY similar to a Butterfinger, and who woulda' thunk, CANDY CORN!?

Found Here: Plain Chicken

1 lb. candy corn
16oz jar peanut butter (we always use Peter Pan because it's awesome)
16oz pkg. chocolate candy coating

1. Melt candy corn in microwave on high 1 minute. Stir
2. Continue cooking in 15-second intervals til melted, stirring after each interval.
3.  Once melted, stir in peanut butter. (Make sure it is all melted!  And make sure you didn't go to the gym and work out your arms the day you make this.  It is an arm workout)
4. Spread mixture in an 8x8 pan lined with parchment.
5. Cool completely. Cut into squares.
6. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Thursday, September 29, 2011

Pull-Apart Pumpkin Cinnamon and Sugar Bread

Incredible.  The pumpkin taste is subtle but still there.  The glaze is so tasty, and the cinnamon and sugar make this a perfect fall treat.  The glaze was originally a rum glaze, but it suggests using vanilla if you'd like.  And I 'like', and since we have no rum, nor will ever have rum in our house, I did vanilla.

Originally found here: Sunny Side up in San Diego

Bread2 Tbsp Unsalted butter (I used Salted)
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt (I cut this in half since I used salted butter)
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter (again, I used salted-have you seen the price of butter lately?  No way I am going to buy unsalted when I use salted more)
2 Tbsp unsalted butter (or salted)
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tsp Vanilla

1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black).
2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
3. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F).
4. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
5. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
6. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
7. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.  Making sure sugar evenly absorbs the butter. Set aside.
8. Next, grease and flour a 9x5 loaf pan and set aside.
9. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.
10. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan.
11. Cover the pan with a clean towel and let rise for 30-45 minutes.
12. Preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

13. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Yes, there are quite a few steps, but it is really easy.  The only part that may be a little tricky is making sure you don't burn your butter-just be careful and patient, it can brown quickly, and cooling the milk/butter mixture enough that it doesn't kill your dough (if you don't have a food thermometer, get one!  It is very useful, and once you have it, you'll use it all the time!)

Wednesday, September 21, 2011

Coconut Chicken Curry

Ok, I love Curry.  Especially Indian Curry.  And you can't really find Indian Curry out in Georgia (near where I live).  When I was pregnant with my most recent baby-and I think my first as well, I really craved A certain type of India Curry that I always got from Bombay House (an Indian Restaurant) when I was living in Utah.  It was sooo yummy, and all we had out here was Thai Curry (which isn't bad, it just isn't the same).  And then a month or 2 ago, I found this recipe, tried it, and LOVED IT!  It is exactly the Curry I would get at Bombay house, tasted the same, and hit the spot.  Love it.  If you love Curry, try this.  It is fantastic!

Found on Favorite Family Recipes (you will see more of them from me, they have some GREAT stuff I want to make!)

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1-2 tsp. cayenne (I just used a pinch, my husband doesn't like spice)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can coconut milk (I used light)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice (cooked)

1. Season chicken pieces with salt and pepper.
2. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. (Open your windows, this will be strong!)
3. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
4. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine.
5. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens.
6. Serve with Jasmine rice and garnish with cilantro.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

 Ok, Yum.  Yeah, seriously.  I found this while neglecting my duties and spending time on Pinterest.  And let me tell you, this is good.  We paired it with Blue Bell Vanilla Bean Ice cream, and it was a hit!  3 desserts in 1, who can go wrong there?
 found on Kevin and Amanda


1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (we didn't have any of this so I left it out, turned out just fine, maybe next time we'll get some to use).


1. Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes.
2. Add the eggs and vanilla and mix well to thoroughly combine.
3. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined.
4. Stir in chocolate chips.
5. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.
6. Top with a layer of Oreos.
7. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
8. Pour the brownie batter over the cookie dough and Oreos.
9. Bake at 350 degrees F for 45-55 minutes.

yes please!

Tuesday, September 6, 2011

Taco Pockets

Wow, can't believe it has been over a month since I have last posted.  In my defense, we did go on vacation for a few weeks.  And now it is getting to be holiday/baking season, so be expecting more posts coming in the future!!!!!  I am always a baking machine this time of year (though I should probably be more of a cleaning machine, but who really cares about cleaning right?  I mean you can't eat cleaning...)

I found some recipes like this one online, and they all claimed that your husband would love them if you made them..I was skeptical.  It's just like how every woman claims their man loves Bacon...mine doesn't really love bacon.  I love bacon.  So I knew I would like this recipe (no, there is no bacon in it, I just have a weird way of making connections, ask my husband-he thinks it's weird).  Anywho, I tried these, and wow.  SO good.  And no kidding, super easy.  AND  the husband LOVED THEM!  Yup, they were right.  Your husband will like these (but if he doesn't, don't blame me).  They are actually on the menu again this week and when he saw that he got excited.  That's how much we like these.  Try them if you like, chance are you won't regret it. (unless you don't eat meat).

I have made improvements since these pictures were taken...and they were taken of my plate during dinner.  Tried to snap one before I forgot, so it doesn't have all the bells and whistles...oh well.


1 lb ground beef cooked and prepared with taco seasoning
cheese (as little or as much as you want
Black Beans (f desired)
2 tubes of crescent rolls

1.  Roll 2 crescent rolls together to get a rectangle (they usually come out of the tube as rectangles, just don't tear them off).  You need to make sure there is no seam.
2.  Mix your cheese and beans with your meat
3.  Place meat mixture in middle of crescent roll, then fold over and seal the edges with a fork.
4.  Cook at 375 for 13 minutes (I follow the directions on the crescent roll tube)
5.  Serve with salsa and sour cream if desired!

Monday, July 25, 2011

Chicken Enchiladas

I made these a while ago, and esposo LOVED them (except that I used some dark meat chicken).  He said that this was his favorite Enchilada recipe that I have done so far.  It was really really easy and really good too!

  Also found on Key Ingredients
1 can (10 3/4 ounces) Cream of Chicken Soup
1/2 cup sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced
*I added a can of black beans as well.-feel free to add corn if you like as well.
1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Peanut Butter Oatmeal Chocolate Chunck/Chip Cookies

 These are my new favorite cookie-with Peanut butter and oatmeal (I have tried so many good cookies lately!).  I am drooling just thinking about them.  They are seriously soo good.  I found them on my Recipe Grazer App, but I guess they were originally found on Key Ingredient. I am totally not even kidding either, these are awesome cookies.

 1.5 cups Crunchy Peanut Butter
1/2 cup butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1.5 tsp vanilla
1 cup quick-cooking oats
3/4 cup flour
1/2 tsp baking soda
1 pkg (8 squares) Baker's Semi-Sweet Chocolate, chopped (I used 1 cup of SS Chocolate Chips)
1. Preheat oven to 350F.
2. Beat peanut butter and butter in large bowl in mixer until creamy. Add sugars; beat until light and fluffy. Blend in eggs and vanilla.
3.Mix oats, flour and baking soda. Add to peanut butter mixture; beat until blended. Stir in chocolate. Drop teaspoonfuls of dough, 1 inch apart, onto baking sheets.
4. Bake 10 to 12 mins, or just until centers are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Monday, June 20, 2011

Oreo Cupcakes

 We made these this past weekend.  Let me tell you, I am a sucker for Oreos..and peanut butter, but today we are talking about Oreos.  And since I LOVE cupcakes, I knew these would be a good match-AND to make it even easier, there is now a premade Oreo frosting!-That I happened to have a $1 off coupon for :).  I would make my own, but I have yet to find a homemade butter cream frosting that I like (maybe because by making it I know how much fat and sugars are probably in it).  But these are seriously good.  The Oreos in the batter and at the bottom of the cookie make these oh so yummy.  I wanted to make a white cake but the hubs voted for Chocolate, and since he doesn't often give input (and we were having a white cake the next day for Memorial Day) I went with Chocolate, and I am glad I did!

Dark Chocolate cake mix (so you will also need eggs, oil, and water)
24 Double stuffed oreo cookies
Oreo frosting (or homemade frosting with added oreo crumbs)

1.  Make cake according to instructions.
2.  Take the top cookie off an Oreo, leaving the cream on the bottom cookie, and place in cupcake liner.
3.  Break the remaining tops into pieces and mix the cookies into the batter (feel free to leave some out for garnish if you would like).
4.  Pour batter over Oreos and cook according to instructions on box.
5. Cool and Frost!!!!!

Wednesday, June 1, 2011


By: Victoria Kann and Elizabeth Kann

This is currently a favorite book at our house.  It is requested by name (sorta) "cake"-ok, not sorta, but it is about cupcakes.  We are learning about colors and we almost have pink down.  This is such a cute book.  I enjoy reading it because of the animation in the reading.  The illustrastions are fun as well.  It is just an all over fun read, for parents/teachers, and kids!

Chocolate Chunk Oatmeal Coconut Cookies

If you like coconut, oatmeal and chocolate, you'll probably love these cookies-I did.  They are so soft and good.  I found them on a blog I was stalking (what a great past time), and it is one I will frequent more.  Check it out: This week for Dinner.  And check out these cookies too!

 Originally from Barbara Boczany but found on This week for Dinner

- 2 sticks unsalted butter (I used salted butter because it was all I had, but you have to cut the added salt in halfish)
- 1 C brown sugar, packed
- 6 T sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/2 t salt
- 1/2 t baking soda
- 1 C flour
- 2 1/4 C oats
- 1 1/2 C coconut
- 12 oz semi-sweet chocolate chunks (2 cups) (I used mini chocolate chips)
- 3/4 C chopped almonds

1. Preheat oven to 375 F. 
2. Beat butter and sugars at high speed until fluffy. 
3. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. 
4. Add flour and mix at low speed until blended. 
5. Stir in oats, coconut, chocolate and almonds.
6. Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotation occasionally, 15-18 mins. ( I made mine smaller and cooked for 11-13 min, but I also made some 1/4 cup sized cookies and like the gooeyness of those better than the small ones).
7. Cool one minute. Transfer to cooling rack.

Tuesday, May 17, 2011

Cookies and Cream Cookies

This is another Picky Palate recipe (boy do I love that blog!).  I saw there there were Oreos in this and knew I had to try it.  So as soon as I had a package of Oreos, I gave it a go, and  I am glad I did.  These were very good.  The hubs said they tasted like Subway's chocolate cookies, and I agree.  These were very good.  A recipe I will use again!


2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips (I used semi-sweet chunks and White chocolate chips)
1 cup cocoa powder
15 whole Oreo Cookies, finely ground


1. Preheat oven to 350 degrees F
2. Beat butter and sugars until well combined.
3. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl.
5. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. 6. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.
7. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Makes 3 dozen cookies

PS:  Look for another yummy cookie recipe in the next few days, trying it out as we speak!  It sure has made my kitchen smell good!

Friday, April 22, 2011

Peanut Butter Cup Caramel Shortbread Bars (aka PB Twix)

 I found this recipe on Our Best Bites (a fav of mine), and knew right away that I wanted to try them.  But, the spouse and I are trying to cut back on our sugar and eat better so we can both get our post baby bods back.  But then we were planning on having our Church's missionaries over for dinner and I decided we needed a dessert.  So I decided to make half a batch so there wouldn't be too many leftovers (especially with candy crazed Easter on the Horizon!).  These little buggers took a little longer to make than I had anticipated, so they spent some time in the freezer (leave yourself some time to make these-believe me they are worth it!).  While making them I was worried that they weren't going to turn out to be what me and my taste buds had envisioned,  But as soon as we tried them I knew it was love.  There were seriously sooo good.  After sampling, the man of the house said they wouldn't make it to tomorrow, and they almost didn't!  The addition of the Reeses instead of just plain chocolate made these amazing!  If you have a free afternoon, I would suggest giving these a try!

This is a day after pic (of the last one) so it isn't the best example.  If you want a good representation, check out the finished product on Our Best Bites!  And I'll be sure to get a picture before we inhale our next goody!-And next time I make these I will be sure to watch the chocolate a little more closely!


1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)


1. Preheat oven to 300. Grease a 9×13″ pan.
2. In a large bowl, combine the butter, sugar, flour, and vanilla until the mixture comes together.
3. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.
4. Bake for 35-45 minutes or until the crust is lightly golden.
5.  When cooked, run a knife around the edges of the bars. Allow to cool completely.
6. Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
7. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
8. In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth (Mine were past the smooth point but not yet burnt, so be careful!!!), stirring each 45 seconds.  Spread over the cooled caramel.
9. Place in refrigerator for 1-2 hours or until the chocolate layer is solid.
10.  Cut into squares and serve!!!  (store in a cool/dry place, like your fridge)

Thursday, April 7, 2011

Best EVER Homemade Brownies

Sorry, I know it has been a while, but I have been a little busy with this.  #2.  And boy do we love him!-Though I think big sister is his biggest fan!

This next recipe I found on Buns in My Oven.  I am SO glad I found this recipe and blog.  I was looking for a brownie recipe and stumbled upon this one.  I have always been "ok" with homemade brownies, always preferring the boxed stuff.  But these were so chocolatey (and a little rich), that I will have to make them again.  I don't think any homemade brownies could ever taste boxed, but that is the beauty of these.  They hold their own, and have their own fantastic flavor that goes perfect with some hot fudge and ice cream...and sprinkles...and nuts. I have finally accepted homemade brownies, they are different, and with these, that's ok.

Ingredients: (I cut the recipe in half and cooked it in an 8x8-but feel free to make a full batch!)

1 cup (2 sticks) butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips


1. Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3.  Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into greased pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked.  Cool on a wire rack.
6.  Cut and ENJOY!

Wednesday, February 9, 2011

Wheat Bread

Sorry for my lack of posts lately.  Don't be deceived, I have been doing plenty of baking/cooking (one thing in particular which has been baking for say a good 9 months now).  I just haven't been on the ball with taking pictures of said food.  That's where I fail :(
I didn't have enough wheat flour for the usual Wheat Bread recipe I use, so I googled a new one and found this one at Tammy's Recipes (which by the way, has some really neato recipes that I need to try!).  This was a great recipe.  Not as dense as the one I usually make, but still really good.  In fact I made it twice within 4 days!  It is one I will have to keep coming back to.  It is super easy and tasty! 

 (not actual picture of bread, but pretty close!)

*1 cup warm water (110-115 degrees F)
*1 tablespoon milk
*2 tablespoons oil
*2 tablespoons honey
*2 tablespoons brown sugar
*1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (I used one packet of active Dry Yeast-rapid rise)
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes (I just mixed it in my Bosch using the dough mixer for 5-6 min-worked perfectly!). Place dough in a greased bowl, turning once to grease top. Cover with a towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. Lightly cover with foil if it looks like it is browning fast.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. 

Sunday, January 16, 2011

Strawberry, STRAWBERRY, Poke Cake

I found this recipe on the side of a Duncan Hines Strawberry cake mix box, and I knew right away I wanted to try it.  I love all things Strawberry right now (I blame it on the pregnancy), so I knew this would hit the spot.  We decided to have it as a conclusion to our Sunday dinner.  Oh my goodness this was good.  I don't know how many of you are familiar with Jello Cake (a family favorite at our house), but this is very similar except it uses mostly pureed sweetened strawberries.  This will definitely be made in our house again.  It would have been the perfect Valentine's Day dessert!

Strawberry Cake Mix (and everything needed to make cake-eggs, water, oil...)
20 oz Sliced, sweetened, frozen strawberries*-thawed
2 cups Cool Whip
1 cup Milk
1 pkg. Vanilla Pudding (small package)

*I used 16 oz of strawberries, then added a mixture of 2 tbsp of jello dissolved in 1/2 cups of hot water (This turned out fantastically, I think it held the mixture together better, I will continue making it this way)

1.  Make cake according to instructions on the box.  Let cool.
2.  Puree Strawberries (and jello water) in blender.
3.  Poke holes-1 inch apart in cake using end of a wooden spoon.
4.  Pour Strawberry mixture over cake, let soak into holes.

for the topping:
5.  Mix milk and pudding together until well mixed.
6.  Gently fold in Cool Whip until well combined.
7.  Spread over top of cake.

*Refrigerate for at least 4 hrs.*

Mmmmm I think I may have some more before bed......