Jello Poke Cake


I made a good old fashioned Jello Poke Cake for St. Patrick’s Day.  It was really good and easy.

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water


1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles


Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish.

Cool on a wire rack for 1 hour.

In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake.

Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.

Spread over cake. Decorate with sprinkles.

Cover and refrigerate until serving.

Fresh Strawberry Cake


 This is a recipe my mother in law gave me when I first got married.  I have been making this recipe ever since and everyone loves it.  Fresh strawberries really make a difference in the taste of the cake.  It doesn’t take a lot of time to make.  The only thing that takes time is waiting for it to cool off before putting the icing on it.


1 box white cake mix
1 box strawberry jello
2/3 cup oil
1/2 cup water
4 eggs
2/3 cup crushed fresh berries

1/2 stick butter
3 oz. package cream cheese
Dash of salt
1 pound powdered sugar
1/3 cup crushed berries

Cake: Mix cake mix and jello until blended. Add oil and water and beat 2 to 3 minutes. Add eggs and berries and beat 2 to 3 minutes. Bake in a lightly greased and floured 9×13 inch pan or 3 layer pans. Bake at 325 degrees F for 20-30 for layer pans. Bake at 350 degrees F for 25 minutes for 9×13 pan. (I ended up cooking my 9×13 inch pan for 35 minutes.)

Icing: Beat butter and cream cheese with salt until smooth. Gradually beat in 1/2 the powdered sugar, then the strawberries, then the remaining powdered sugar until smooth. Ice cooled cake.

Orange Dreamsicle Cake


One of my favorite things to eat on a hot summer day when I was growing up was an orange dreamsicle popsicle.  I savored every cold bite of orange and vanilla flavors.  It isn’t any wonder that after I got older I still craved those flavors so I thought I would make an Orange Dreamsicle Cake.  It is one of my favorites.


Combine 1 package of French Vanilla Cake Mix, 12 oz. of orange soda and 2 eggs.  Since I had some leftover orange soda I drank it while I was mixing up the cake just to get my taste buds going.


Spray a 9×13 inch pan with an oil spray.  Pour the cake batter into the pan and bake it at 350 degrees for 30 minutes.


About 5 minutes before the cake needs to come out of the oven, mix 1 package of orange jello into 1 cup of hot water.  Mix up the jello until it is completely dissolved.  Then add 1 cup of cold water to the jello.


When the cake comes out of the oven, pierce the cake with a fork.  Carefully pierce the cake as many times as possible.


Pour the jello mixture that you just mixed up on top of the cake.  Cover the cake and refrigerate it for 2 hours.  Right before the end of the 2 hours, mix up the frosting.


Pour one box of french vanilla instant pudding into a bowl.


Pour 1 package of orange jello into the same bowl.


Pour 1 cup of cold milk into the bowl and mix it up.


Add one teaspoon of vanilla.


Add 8 ounces of a frozen whipped topping that has been thawed out.  Fold it into the jello/pudding mixture.


Now your frosting is ready to put on the cake!  Cover the cake after it has been iced and refrigerate for 1 hour before serving.


Now enjoy every luscious bite!!!

Here is the recipe:

Orange Dreamsicle Cake

  • 2 eggs
  • 1 regular sized vanilla cake mix
  • 1 can orange soda pop
  • 2 pkg. Jell-O orange
  • 1 pkg. instant vanilla pudding mix
  • 1 C. milk
  • 2 C. water
  • 1 tsp vanilla extract
  • 8 oz Cool Whip Whipped Topping

 Mix cake mix with orange pop and eggs. Spray 9×13 cake pan with Pam, pour batter into pan. Bake 20 -30 minutes at 350 degrees. When cake is done, poke holes in the cake with fork sprayed with Pam. Mix 1 pkg. of orange jello in 1 C. hot water until dissolved.  Add 1 C. cold water and pour entire mixture over cake.  Refrigerate for at least 2 hours.

Mix vanilla pudding mix and other pack of Jell-O together (dry). Add 1 C. of milk and 1 tsp. vanilla. Mix well, blend in thawed Cool Whip. Use this mixture to frost cake! Keep cake refrigerated.

Visions of sugar plums danced in their heads…….

Even though I will not be making sugar plums, I will be making one sweet Christmas goodie every day this week.  I will post each one here daily, as I finished each one.  I figured this would be an easier way to do it instead of doing a marathon cooking session since I am not quite up to doing that sort of thing anymore.

Monday, December 19, I will be making fantasy fudge.  It is a family favorite and goes much too quickly.  I think I will have to hide some of this so there will be some for company!   The recipe is on the back of the marshmallow creme jar but just in case, here it is.  It makes 3 pounds!!

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz. chocolate chips
7 oz. marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla
Stir together butter, sugar and milk in heavy 2 1/2 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 13×9 inch pan. Cool at room temperature, cut into squares.


Tuesday, December 20 I am making Mexican Wedding Cookies.  It is a fairly easy recipe and a family favorite!

1 cup butter
1/2 cup sifted powder sugar
1/4 teaspoon ground cinnamon
2 teaspoons water
1 teaspoon vanilla
2 cups flour
1/2 cup finely chopped toasted pecans
1 cup sifted powdered sugar
1/4 teaspoon cinnamon

Beat butter in a large mixing bowl with mixer until softened. Add the 1/2 cup powdered sugar and 1/4 teaspoon cinnamon; beat until combined. Beat in water and vanilla. Stir in flour and toasted pecans. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Bake in 425 oven about 20 minutes or until lightly browned on bottoms. Transfer to wire racks, cool. Place the 1 cup powdered sugar in a plastic bag. If desired stir in 1/4 teaspoon cinnamon. Add a few cookies at a time and shake gently to coat. Repeat for a double coating.


Wednesday, December 21 I am making Vanilla Almond Sugar Cookies.  If I have time I will decorate them today.  If not, I will decorate them tomorrow.

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I’ve stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

When they have cooled, decorate with icing in various colors.

Thursday, December 22:  Ice the sugar cookies!!   And decorate them too!!!  LOL!!

Friday, December 23:  I am making Melting Moments Cookies.  These are sooooo good!!  I am dying the icing red and green for Christmas!

2 sticks of butter, at room temperature
1/3 cup confectioners sugar
1/8 teaspoon salt
3/4 cup cornstarch
1 cup flour
2 tablespoons butter, melted
1 cup confectioners sugar
1 teaspoon almond extract
1 tablespoons half and half

In a medium bowl, cream the butter until light, then gradually add confectioners sugar and salt. Beat this mixture thoroughly, about 3 minutes, gradually add the cornstarch and flour and blend well. Form the dough in walnut size balls and chill in refrigerator for 1 hour. Preheat oven to 350 degrees. Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumbprint on top of each to flatten the cookies. Bake for 15-16 minutes or until cookies are golden on the bottom. Remove to a rack to cool. While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners sugar, almond extract and half and half until creamy. (May add food coloring.) Ice the cookies when they are completely cooled. Store in tins.

A green pie for St. Patrick’s Day

I have to make something green on St. Patrick’s day and if it’s for my family, it probably won’t be green vegetables.  I try to sneak those green veggies in, I really do but I just had to make this “green” pie.  It is also known as Idiot’s Pie.  My mother in law told me it’s called that because any idiot can make it, but for whatever name it goes by, it is good.

This is what you will need:  6 oz. of frozen limeade, 8 oz. frozen whipped topping, 1 can of sweetened condensed milk, 1 graham cracker crust and some green food coloring.  (Let the limeade and whipped topping thaw before making this.)

Fold the whipped topping, sweetened condensed milk and limeade together.

Add 4 or 5 drops of green food coloring to make it a pale green color.

Pour the filling into a graham cracker crust.  At this point the pie can be frozen (if you like it that way).  Or it can be refrigerated for a couple of hours and served.   I like the refrigerated version myself.  Have a happy St. Patrick’s Day!!

Earthquake Cake-it shakes my world!!

This has got to be my favorite cake, hands down.  I love the chocolate gooey pecan, coconut and cream cheese concoction.  What makes this cake even better, is how easy it is to make.  It is also a wonderful picnic cake.  It doesn’t have any icing on it to melt in the hot temperatures.

Spray a 13×9 inch pan with an oil spray.  Sprinkle 1 cup of coconut and 1 cup of chopped pecans on the bottom of the pan.

Following the instructions on the back of a German Chocolate Cake mix.  Pour the batter on top of the coconut and pecan mixture.

Pour 1 pound of powdered sugar into a bowl.

Add 8 oz. of softened cream cheese to the powdered sugar.

Then add 1 melted stick of butter to the powdered sugar.

Cream the powdered sugar, cream cheese and melted butter together.

Using a spoon, put a dollop of the powdered sugar/cream cheese mixture on top of the cake mix.  Put the dollops all over the top of the cake.

After the dollops are put on top of the cake, it should look something like this.  Cook this in a 350 degree oven for about 50 minutes or until done.

When taken out of the oven, it will look like this.  It looks like an earthquake hit it with the fault lines and everything in it.   Try it sometime.  It will shake your world too!