RECIPE: Lemon Raspberry Jell-O Poke Cake

I haven't made a poke cake in forever! I've always made just the regular strawberry flavor with white cake, but I decided to branch out and try something new this time. Johnny and I both really like lemon, so I decided to go with a lemon cake and paired it with raspberry Jell-O. It was definitely a yummy combination!  

Lemon Raspberry Jell-O Poke Cake 

Ingredients:

1 box of Pillsbury Moist Supreme Lemon Cake (you can use any brand but I used this one)

    - 3 large eggs 

    - 1/2 cup Oil 

    - 1 cup water  
1 3oz pkg of Raspberry Jell-O (save and set aside about half a teaspoon of the powder)
1 cup boiling water 

1/4 cup cold water 

1 tub Cool Whip

Directions: 
Preheat oven to 350 degrees F. 
Prepare cake according to package and bake as directed. 
Remove cake from oven and let cool for at least 30 minutes. 

Using a fork or skewer, poke holes all over the cake. I used a large serving fork.

Pour Jell-O packet into a bowl. Pour in boiling water and stir until all of the powder has dissolved. Stir in cold water. 

Pour all of the Jell-O liquid over the entire cake, making sure that it's evenly distributed. 

Cover the cake and refrigerate for at least an hour.  

Remove the cake from the fridge and cover with a layer of Cool Whip as frosting. I also like to take the remaining Jell-O powder and sprinkle it on top of the cake for something a little extra. 

Then slice and enjoy! 

Make sure to store the cake in the refrigerator. 

View this post on Instagram

A post shared by Candace Pride (@tinycandi)

RECIPE: Chocolate Melt Vanilla Pudding Cookies

After the lemon pudding cookies turned out so well...I decided to come up with another pudding cookie recipe. I'm not a huge fan of chocolate and I don't really like chocolate chips in my cookies because they either get melty chocolate everywhere or they're harder than the cookie. So...I decided to use a semi-sweet chocolate baking bar and hiding it in the middle of the cookie...melty goodness without getting chocolate all over your hand! They turned out amaaaazing. Aubry's boyfriend said it's finally a cookie that tastes like cookie dough. ;) 

Chocolate Melt Vanilla Pudding Cookies

Ingredients:

2 large eggs, room temperature

1 tsp vanilla

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1 cup brown sugar

1/4 cup sugar

1/2 tsp baking soda

1 tsp baking powder

3.4 oz vanilla pudding mix

1/2 tsp salt

2 1/2 cups of flour

Semi-Sweet Chocolate Baking Bar, broken into pieces (mine ranged in size from 1/2 inch to 1 inch)

 

Directions:

1. Preheat the oven to 375 degrees F and grease the cookie sheet(s). 

2. Mix together eggs, butter, shortening, vanilla extract, both sugars, and pudding mix. 

3. In a separate bowl, whisk together flour, baking power, baking soda, and salt. 

4. Carefully add the flour mixture to the wet ingredients 1 cup at a time and mix well. 

5. I used a 1tbs measuring spoon to scoop out my cookie dough and then I wrapped it around a piece of chocolate and rolled it into a ball then flattened it just slightly when I put it on the cookie sheet. 

6. Bake the cookies for approximately 10 minutes. Let the cookies sit on the cookie sheet for 3 minutes before moving to a cooling rack. 

View this post on Instagram

A post shared by Candace Pride (@tinycandi)

RECIPE: Lemon Pudding Cookies

These are super soft, super yummy lemon cookies. The lemon pudding mix gives it a very nice, sweet lemon flavor. 

Lemon Pudding Cookies

Ingredients:

2 large eggs, room temperature

1/2 tsp vanilla

2 tsp lemon juice concentrate

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1 cup brown sugar

1/4 cup sugar

1/2 tsp baking soda

1 tsp baking powder

3.4 oz lemon pudding mix

1/2 tsp salt

2 1/2 to 3 cups of flour (they'll spread slightly with 2 1/2 cups and hold their shape with 3 cups).

 

Directions:

1. Preheat the oven to 375 degrees F and grease the cookie sheet(s). 

2. Mix together eggs, butter, shortening, vanilla extract, lemon juice, both sugars, and the pudding mix. 

3. In a separate bowl, whisk together , flour, baking power, baking soda, and salt. 

4. Carefully add the flour mixture to the wet ingredients 1 cup at a time. 

5. I use a 1tbs measuring spoon to scoop the dough and place it on the greased baking sheet then repeat with the rest of the dough.

6. Bake the cookies for 8-10 minutes. Let the cookies sit on the cookie sheet for 3 minutes before moving to a cooling rack. 

View this post on Instagram

A post shared by Candace Pride (@tinycandi)

RECIPE: Strawberry Jell-o Cookies

I've been craving something sweet. So last night at like 11pm I went through the cabinets to see what kind of ingredients we had and I found a box of strawberry Jell-o. I didn't feel like actual Jell-o, but I wondered what cookies would taste like made from it. So...I came up with this! When I took them out of the oven I was like...wait, I remember this smell! They smell exactly like Frankenberry cereal...and taste a lot like it, too! 

Strawberry Jell-o Cookies 

Ingredients:

2 large eggs

1/2 cup unsalted butter
1/2 cup shortening 
3/4 cup brown sugar
1 6oz package of strawberry Jell-o
1 tsp vanilla 

1/2 tsp salt
1 tsp baking soda
3 cups flour

1/3 cup sugar for rolling

Directions: 
Preheat oven to 375 degrees F. 
Mix eggs, butter, shortening, brown sugar, Jell-o, and vanilla. 
In a separate bowl, whisk together salt, flour, baking soda, and flour
Gradually add flour mixture 1 cup at a time and mix well.

Remove dough and roll about 1 tbs of dough into a ball then roll it in the sugar and set on the baking sheet. 

Bake for 8-10 minutes. Allow cookies to sit on the pan to continue cooking for at least 2 minutes before transferring to a wire rack to finish cooling. 

View this post on Instagram

A post shared by Candace Pride (@tinycandi)

RECIPE: Ginger Molasses Cookies

Ever since finishing the pumpkin bread I made for Thanksgiving, I've been craving something sweet. I had some molasses left after making the pumpkin bread, so I decided I'd make some ginger molasses cookies with it. I don't think I've had molasses cookies since I was little! I kinda just threw this recipe together, but they turned out really yummy. They're solid on the outside and soft on the inside with a wonderful "fall" flavor. Aubry said she liked these cookies even better than my chocolate chip cookies. :) 

Ginger Molasses Cookies 

Ingredients:

2 large eggs

1/2 cup unsalted butter
1/2 cup shortening 
3/4 cup brown sugar
1/4 cup sugar + 1/3 cup for rolling
2 tsp vanilla 

1/3 cup unsulphured molasses
1/2 tsp salt
2 tsp baking soda
3 cups flour

1 tsp ginger

1 tsp cinnamon 

2 tsp pumpkin pie spice

Directions: 
Preheat oven to 375 degrees F. 
Mix eggs, butter, shortening, brown sugar, sugar, vanilla, and molasses. 
In a separate bowl, whisk together salt, flour, baking soda, ginger, cinnamon, and pumpkin pie spice. 
Gradually add flour mixture 1 cup at a time and mix well.

Cover and refrigerate dough for 1 hour. 

Remove dough and roll about 1 tbs of dough into a ball then roll it in the sugar and set on the baking sheet. 
Bake for 10-12 minutes. Allow cookies to sit on the pan to continue cooking for at least 3 minutes before transferring to a wire rack to finish cooling. 

View this post on Instagram

A post shared by Candace Pride (@tinycandi)

RECIPE: Cinnamon Sugar Pumpkin Bread

Like all the recipes I make (aside from those that are recipes from my family), I looked at a lot of different recipes and just came up with something that I hoped worked out. So far I've had great luck doing it that way...and this was no different. It turned out VERY yummy...and actually tastes a lot like my banana bread. :P 

Cinnamon Sugar Pumpkin Bread 

Ingredients:

3/4 cup 100% pumpkin puree 
1/3 cup vegetable oil
1/4 cup milk

2 tsp vanilla extract
3/4 cup sugar 
1/2 cup brown sugar, packed
1 tsp molasses
1 1/4 cup flour
1 1/2 tsp baking powder

1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon

1 1/2 tbs sugar and 1 tsp cinnamon for top

Directions: 
Preheat oven to 400 degrees. Grease loaf pan. 
Mix pumpkin puree, vegetable oil, milk, vanilla extract, sugar, brown sugar, and molasses. Set aside. 
In a separate bowl, combine flour, baking powder, salt, pumpkin pie spice, and cinnamon. 
Stir the wet mixture into the flour mixture just until the ingredients are no longer dry. 
Pour into loaf pan and sprinkle the top with the cinnamon sugar mixture. 
Bake in oven for about 30 minutes hour. Cover with foil and return to oven for 15-20 minutes or until toothpick in the middle comes out clean. 
Remove from oven and let sit in pan for 10 minutes before placing on cooling rack. 

View this post on Instagram

A post shared by Candace Pride (@tinycandi)

RECIPE: Jell-O Poke Cake

This was the second dessert I ever made for Johnny (the first was Chocolate Chip Cookies) before we actually started officially dating again. I haven't made it in forever....but Johnny hasn't been feeling 100% and he requested it...so I made it last night. :) It's really super easy...it just takes awhile before you can actually eat it. :P 

Strawberry Jell-O Poke Cake 

Ingredients:

1 box of Pillsbury Moist Supreme White Cake (you can use any brand white cake but I used this one)

    - 3 large eggs 

    - 1/2 cup Oil 

    - 1 cup water  
1 3oz pkg of Jell-O (any flavor, but I prefer to use Strawberry) 
1 cup boiling water 

1/4 cup cold water 

1 tub Cool Whip

Directions: 
Preheat oven to 350 degrees F. 
Prepare cake according to package and bake as directed. 
Remove cake from oven and let cool for at least 30 minutes. 

Using a fork, poke holes in cake every half inch or so all over the whole cake. 

Pour Jell-O packet into a large bowl. Pour in boiling water and stir until all of the powder has dissolved. Stir in cold water. 

Pour all of the Jell-O liquid over the entire cake, making sure that it's evenly distributed. 

Cover the cake and refrigerate for about 3 hours. 

Remove the cake and cover with a layer of Cool Whip as frosting. 

Enjoy! 

Make sure to store the cake in the refrigerator. 

View this post on Instagram

A post shared by Candi Pride (@tinycandi)

In the photo, you'll see that there is some pink sprinkles on the Cool Whip frosting. I like to save just a little bit (less than a teaspoon) of the powdered Jell-O to sprinkle on top. :) 

RECIPE: Reese's Peanut Butter Cup Cookies

I have been craving Reese's Peanut Butter Cups lately, and I decided I was going to make these cookies for Valentine's Day. I just changed my Chocolate Chip Cookie recipe slightly because I really love that recipe. So here's what I came up with. My husband said they are dangerously yummy. :) 

Reese's Peanut Butter Cup Cookies 

Ingredients:

1/2 cup unsalted butter
1/2 cup creamy peanut butter  
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 tsp vanilla 
1/2 tsp salt
1 tsp baking soda
2 1/2 cups flour
48 unwrapped Reese's Miniature Peanut Butter Cups

Mini Muffin Tin (mine makes 24 mini muffins) & muffin liners

Directions: 
Preheat oven to 375 degrees F. Put muffin liners in mini muffin pan. 
Mix butter, peanut butter, brown sugar, sugar, eggs, and vanilla.
Sift together salt, flour, and baking soda. 
Gradually add flour mixture to batter and mix well. 

Put 1 tbs of cookie dough in each muffin liner. Press in the middle of each cookie to make a round indention. 

Bake for 8 minutes (any longer and they'll get crispy). Remove the pan from the oven and press a peanut butter cup into the middle of each cookie. Let sit in the muffin pan for at least 3 minutes before removing to a cooling rack...that way they'll finish firming up a bit. The chocolate WILL be very melty, so be careful. I used a butter knife to slide the cookies out of the muffin pan enough to grab it without dumping the cookie over and getting melted chocolate everywhere. :P 

View this post on Instagram

A post shared by Candi Pride (@tinycandi)

RECIPES: Thanksgiving Dinner!

If you're looking for a list of recipes for a complete Thanksgiving meal (at least what our Thanksgiving meal was this year) that doesn't require a whole lot of work...then you've come to the right place! I decided to post them all together in one post instead of making separate posts for each one. 
Note: This was dinner for four people plus leftovers. 

View this post on Instagram

A post shared by Candi Pride (@tinycandi)

(left to right, top to bottom) Reame's frozen egg noodles, mashed potatoes, cornbread casserole, green bean casserole, French onion dip with chips, candied yams, banana cake bread, Stovetop stuffing, whole cranberries, Heinz turkey gravy, SteamFresh corn, store-bought pumpkin pie, strawberry whip dream, turkey breast, Hawaiian Rolls, Stouffer's mac n cheese

Pressure Cooker: (Frozen) Turkey Breast

Ingredients:

7 lb young turkey breast with bone and skin, frozen 
1 can chicken broth

1 tsp poultry seasoning

3 tsp celery flakes

1/2 tsp garlic salt 

1/2 tsp paprika

1/4 tsp onion powder

Directions: 

1. Remove turkey breast from the wrapper. Remove gravy packet using hot water and set aside. Pat the turkey dry and place in the pressure cooker. 

2. Mix all of the seasonings together and then rub all over the turkey. 

3. Pour chicken broth into bottom of the pressure cooker pot. Add the turkey.

4. Lock the lid. Cook on high pressure for 45 minutes. 

5. Allow all of the pressure to naturally release completely.  

6. Carefully remove the turkey from the pressure cooker, carve, and enjoy! 

Green Bean Casserole

Ingredients:

2 cans cut green beans, drained 
2 cans Cream of Mushroom soup

1/2 cup milk

1 cup French fried onions 

Directions: 

1. Preheat oven to 350 degrees F.  
2. Thoroughly mix green beans, soup and milk. Top with French fried onions. 

3. Spread into 2 qt baking dish (mine is 7" by 11"). 
4. Bake for about 15-20 minutes until onions are a dark golden color. 

Cornbread Casserole (recipe from my Grandma)
Ingredients:

1 can cream style corn  

1 can whole kernel corn, drain  

8 oz sour cream  

1 large egg

1 box cornbread muffin mix

Directions: 
1. Preheat oven to 350 degrees F.  
2. Mix all ingredients and pour into an 8"x8" baking dish. 

3. Bake for 45 minutes.   

Candied Yams
Ingredients:

40 oz can of Bruce's Yams, drained

1/4 cup butter, sliced into pieces 

1/2 cup brown sugar 

2 cups mini marshmallows 

Directions: 

1. Preheat oven to 350 degrees F.  

2. Spread yams in an 8" by 8" baking dish. Evenly distribute butter over the yams. 

3. Sprinkle brown sugar on top of the yams and butter. Cover with a layer of marshmallows.

4. Bake for about 15-20 minutes or until marshmallows have browned on top.  

Strawberry Whip Dream
Ingredients:

6 oz strawberry Jell-o mix (not sugar-free!) 

2 cups very hot water

1 3/4 cup cold water 

8 oz Cool Whip, thawed

16 oz sliced, fresh strawberries (plain, no syrup or sugar added) 

Directions: 

1. Pour hot water into 3 qt baking dish. 

2. Stir in Jello-mix until completely dissolved.  

3. Stir in cold water. 

4. Refrigerate for 1 hour. Remove and use hand mixer until Jell-o is very frothy. 

5. Stir in Cool Whip until nice and smooth. 

6. Fold in strawberries. 

7. Return to refrigerator for at least 2 hours or until ready to serve (I left mine in overnight). 

Now...I like to take shortcuts wherever I can...especially when I'm preparing such a big spread. With some things, I just don't want to do more work if I don't have to. The Reame's egg noodles, Stovetop stuffing, Heinz jar of turkey gravy, Bob Evans mashed potatoes, Stouffer's mac n cheese, and Steamfresh corn are all prepared according to the package. The French onion dip is simply a package of Lipton Onion Soup mix stirred together with 16 oz of sour cream. Oh and the banana cake bread recipe I've posted to my blog before. You can find the recipe here. :) 

I hope everyone had a wonderful Thanksgiving!