STRAWBERRY CREAM CAKE
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This pin on Pinterest caught my eye from Katherine's Kitchen. It is basically strawberry shortcake...but it doesn't taste basic! It is so delicious. I brought it to my son's Blue and Gold Banquet for Cub Scouts and there might have been a little competition on who got the last piece! I had to check the recipe twice because it did not call for any OIL or BUTTER. But it worked like a dream and actually cake out with the texture of angel food cake.

1/2 package white cake mix

1 egg

3/4 c. water

2 T. flour

Mix together the ingredients and blend on high for 2 minutes. Pour into a greased 9 X 13 pan. Bake at 350 degrees for 20-25 minutes or until toothpick tests done. Allow to cool completely before adding cream layer.

8 ozs. softened cream cheese
2 c. powdered sugar
1 c. heavy whipping cream

Beat the whipping cream on high until soft peaks form. In another bowl, beat the cream cheese until smooth and then gradually add the powdered sugar. Gently fold in the whipped cream. Spread over the cooled cake.

1 quart fresh strawberries (slice and sprinkle with 1/4-1/2 cup sugar and allow the juices to run)

-OR-

2 small packages frozen strawberries (thaw and save the juice)

1 pkg. Danish Strawberry Dessert (found near the jello desserts)

Mix the Danish Dessert using the 1 3/4 cup liquid method- using the strawberry juice and additional water to make up the difference. Cook according to package directions and cool completely before adding the berries. Gently spread the berry mixture over the cream cheese layer of the cake. Refrigerate for 4 hours before serving.

CRUNCHY THAI CHICKEN SALAD WITH PEANUT DRESSING
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I love the flavors and crunch of this salad I found at Lauren's Latest!

4 cups romaine lettuce, washed and torn into bite size pieces

1/2 c. thinly sliced or shredded carrots

3 thinly sliced radishes

1/2 red bell pepper, chopped

1 grilled chicken breast, chilled and sliced-leftover or rotisserie

works well too

3 T. fresh cilantro, roughly chopped

3 T. dry roasted peanuts

3 T. chow mein noodles

Peanut Dressing

2/3 c. natural peanut butter

1/4 c. honey

2 T. soy sauce

juice of 1 lime

pinch of red pepper flakes

hot water

Combine salad ingredients in a bowl. For the dressing, stir peanut butter, honey, soy sauce, lime juice and red pepper flakes together. Slowly whisk in hot water until dressing is the consistency you want. Drizzle over salad and serve to hungry people.

CREAMY GARLIC POTATO CHOWDER
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My husband took my Mom's clam chowder recipe (our favorite) and used it as the base for this soup.  He had some sort of craving for a garlic potato soup so everything was added by taste until he got what his taste buds wanted. Although he tried to keep track of measurements, all amounts are approximate and this soup can be modified to please YOUR taste buds! 

2 T. butter

1/2 large red onion, diced

2 carrots, peeled and sliced

2 ribs celery, chopped

3-4 large cloves of garlic, minced (2 tsp)

4 Medium potatoes, peeled and cubed

2 c. broth (chicken or vegetable)

1 bay leaf

4 oz cream cheese, softened (can use this or cream)
2 c. milk

1 T. cornstarch

To Taste (amounts are approximate)

½ tsp. dried dill

½ tsp. seasoning salt

1 T. Parmesan cheese

salt and pepper

In a large pan, sauté onions, carrot, and celery in butter over medium heat, until they are tender crisp. Add garlic and bay leaf and sauté for another 30 - 60 seconds. Add broth and potatoes and let simmer until potatoes are cooked through, stirring occasionally. While potatoes are cooking, in a separate pan mix milk, cream cheese, and cornstarch until smooth and heat until mixture thickens. When potatoes are cooked, remove bay leaf, and add milk mixture to the vegetables and heat through.

Can serve with bits of cooked bacon and/or a little grated cheese on top.

Optional: Remove it from the heat and blend it with an immersion blender for a smooth texture or mash with potato mashed for a less chunky soup.

STRAWBERRY CHEESECAKE SALAD
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I found this yummy recipe via Pinterest from Time for Supper. It is really good, and I like the tartness the lemon juice on the bananas adds to it.

12 oz. whipped topping, thawed
1 small pkg. dry instant cheesecake flavored pudding
3 (6 oz) strawberry yogurts (I used strawberry cheesecake flavor by Yoplait)
3 bananas, sliced
lemon juice
1 lb. fresh strawberries, sliced
1 c. miniature marshmallows

In a bowl, stir together whipped topping, pudding powder, and yogurts. Place in the fridge for at least an hour to allow to set up. Right before serving, drizzle lemon juice over sliced bananas. Add them along with the sliced strawberries and marshmallows to the salad.

HEALTHY-ISH PUMPKIN CHOCOLATE CHIP BARS
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Listen people. It's not often that I get 5 out of 5 thumbs up on a recipe. THIS was one of those recipes so by default I love it and had to share it. I saw this recipe at Chocolate Covered Katie. It might not sound like it, but her blog is dedicated to making healthy recipes taste unhealthy. Sometimes she has ingredients that I just don't have but this one was easy to follow. I changed it a little, and this is how I made it that got rave reviews:

3/4 c. wheat pastry flour
1/4 c. white
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
4 T. brown sugar
1 packet stevia
1 c. canned pumpkin
3 T. milk
2 T. coconut oil
2 T. greek yogurt
1 tsp. vanilla extract
1/8 c. flax seed meal
1 c. chocolate chips (I used half white and half dark)-of course totally optional but sooo yummy!

Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into a sprayed 9X13 pan and cook for app. 18 minutes.

Her version had cream cheese frosting but I don't think you really need it! We just served ours with a dollop of whipped cream.

LIKE OLIVE GARDEN
ZUPPA TOSCANA SOUP
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WE ARE BACK! It's been so long I might have forgotten how to make a new post. :) I thought since the dog days of summer are most likely behind us, I would post a yummy soup recipe to warm you up when that cool fall breeze chills you. Of course I have to make it my own so I've made a note of my changes at the bottom. Orginal recipe found via Pinterest from Steak and Potatoes Kinda Gurl. Enjoy!

4 slices bacon, chopped*
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 c. (32 oz) chicken stock
3 c. russet potatoes, cubed
3/4 tsp sea salt
1/2 tsp. freshly ground black pepper
2 c. kale, in bite size pieces*
1 c. heavy whipping cream*
parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion. Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent. Add garlic and saute until fragrant. Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender. Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving.
*I actually like it better without the bacon but I do like cooking the sausage in a little bacon grease for the flavor. We like kale, but any green such as spinach would be good in this. Instead of whipping cream, I used skim evaporated milk to cut the fat. It was a thinner consistensy but it still tastes good!

STRAWBERRY RHUBARB MARSHMALLOW CAKE
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I got this recipe from a cute lady I worked with back when I had a job outside of the home...so about 10 years ago. It is a keeper for sure and a totally delectable way to use up all that seasonal rhubarb! I think rhubarb is a love/hate thing. If you are one of the haters, use all strawberries in this recipe. Enjoy!

1 pkg. white cake mix+ ingredients called for on box
1 pkg. (12-16 ozs) frozen strawberries, thawed OR
use half fresh or frozen (and thawed) rhubarb and half of the strawberries
1 small pkg. strawberry jello
1 bag miniature marshmallows
whipped topping to top finished cake with (optional)

Preheat oven to 350 and grease 9 X 13 pan very well with cooking spray. (The marshmallows tend to stick). Line pan with marshmallows. Combine fruit of choice with jello powder until dissolved; set aside. Mix cake using ingredients and directions on the box. Pour batter over marshmallows. Finally, pour fruit mixture over cake batter. Bake for app. 40 minutes or until the cake pulls away from the sides. Serve warm or at room temperature with a dollop of whipped cream.

ROASTED BROCCOLI w/ SOY & SESAME
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I found this yummy recipe on Pinterest from Kalyn's Kitchen.

1 lb. fresh broccoli florets
1 1/2 T. olive oil
1 T. soy sauce
1 tsp. sesame oil (I just use a couple drops because it's taste is so strong)
1 T. sesame seeds, toasted

Preheat oven to 450. Trim broccoli by cutting into 1/4 inch thick pieces.
Cut broccoli into pieces about 2 inches long. Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet. Turn down heat to 425 and roast 10 minutes or until to desired tenderness.
While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done garnish with sesame seeds.
This would also be good with a drizzle of honey at the end if you like the sweet/savory combo.

QUICK FRUIT SALAD
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I was assigned "something fruity" for Easter this year and I thought this would hit the spot. From Real Mom Kitchen.

1 (5.1 oz) pkg. vanilla instant pudding
1 (20 oz) can pineapple tidbits with juice
3 c. your choice fresh fruit: strawberries, blueberries, kiwi, grapes, etc.
3 bananas, sliced

In a bowl combine the pudding mix and canned pineapple with the juice. Stir until well blended and all the pudding mixture has dissolved. Fold in the strawberries and blueberries if desired. Refrigerate for at least 1 hour. Right before serving, fold in the sliced bananas.

THE PIONEER WOMAN'S ASIAN NOODLE SALAD
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I love the Pioneer Woman. She makes ranch life seem so glamorous. She makes me laugh, she inspires me to take pictures and to enjoy every moment, and she has the most delectable recipes. I try my best to take the fat and calorie count down when I make her dishes so I can still enjoy them.

SALAD INGREDIENTS:

1 package linguine or spaghetti noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage, or more to taste
1/2 head sliced purple cabbage, or more to taste
1/2 bag baby spinach, or more to taste
1 whole red bell Pepper, cliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, thinly sliced
1 bag bean sprouts (also called Mung Bean Sprouts)
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
3 whole cucumbers, peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet

FOR THE DRESSING:

1 whole lime, juiced
8 T. extra virgin olive oil (I cut this way down to about 2 T. You can replace some liquid with chicken broth if desired-I didn't and it had enough liquid)
8 T. soy sauce
1 T. sesame oil (I use less because it is strong, about 1 tsp.)
1/3 c. brown sugar
3 T. Fresh ginger, minced
2 cloves garlic, minced
2 whole hot peppers or jalapenos, minced (optional)
chopped cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

CROCKPOT BEEF & BROCCOLI
Weight Watchers Friendly
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Found and made this slow cooker recipe tonight. Made us feel a little less guilty about all the Christmas goodies we have been partaking in for the past few weeks. Ha! Found via Pinterest @ Laaloosh.com.

1 lb. boneless beef round (or other cut) steak, trimmed of fat, cut into strips
1/2 c. sliced mushrooms
1 small onion — cut into wedges
1/2 c. condensed beef broth
3 T. purchased teriyaki baste and glaze (I use Kikkoman)
1 tsp. red pepper flakes (optional-if you like it spicy)
1 tsp.sesame oil — if desired
2 c. frozen broccoli florets or fresh broccoli
2 tablespoons water
1 tablespoon cornstarch
hot cooked rice

In 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil. Mix well. Cover and cook on low setting for 8 to 10 hours or high for 4-5 hours. About 60 minutes before serving, in a small bowl, combine 2 tablespoons water and cornstarch. Stir cornstarch and broccoli into beef mixture. Cover and cook on low setting for an until broccoli is to desired tenderness. Serve over brown rice.
Makes 4 (1 1/4-cup) servings.
WW Points: 7

FESTIVE FRESH CRANBERRY SALSA

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In surfing of Pinterest I came upon this recipe from Jamie Cooks it Up. I was intrigued and decided to try it on my family on Thanksgiving Eve. It not only looks so festive for the holidays, it is so interesting with it's tart, sweet, and salty flavors. Bring this to your next potluck and be prepared to share the recipe!

1 12 oz. pkg. fresh cranberries

1/4 c. green onion
1/4 c. cilantro
1 small jalapeno pepper (or to your heat level), chopped into chunks
3/4 c.  sugar
1/2 tsp. cumin
1/4 tsp. salt
2 T. lemon juice
2 8 oz. pkgs. cream cheese

Place your cranberries, green onion, cilantro, and jalapeno in a food processor.  Pulse until chopped to your desired texture- leave chunky or go longer for a smoother texture. Pour into a bowl. Add sugar, cumin, salt, and lemon juice. Mix together, cover, and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  When you are ready to serve, spread your cream cheese as evenly as you can onto a plate. Pour cranberry mixture over the cream cheese and spread it evenly over top. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

POMEGRANATE SALAD
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One of our Aunts submitted this to a family cookbook we put together. Pomegranates can be a lot of work, but this salad makes it worth it once a year! Really festive for holiday get-togethers!

1 large pkg. raspberry Jello
2 c. boiling water
1 small box frozen, sliced strawberries
1 can crushed pineapple, undrained
2-3 mashed bananas
2 c. diced apples
1 c. chopped walnuts
seeds from 2 large or 4 small pomegranates
3 ozs. cream cheese, softened
1 pt. sour cream
1 (8 oz.) ctn. Cool Whip

Combine Jello and boiling water and stir well. Add frozen strawberries, stirring to cool Jello fast. Add pineapple with juice, bananas, apples, walnuts, and pomegranate seeds. Pour 1/2 the mixture into a 9 X 13 pan and set in fridge to set. Keep the other half at room temperature. Meanwhile, combine cream cheese with sour cream until smooth. Fold in Cool Whip. When first Jello layer is set, spread creamy mixture over top. Set in the fridge for about 10 minutes for it to set up. Pour remaining Jello over top of cream layer. Refrigerate until completely set.

RAISIN FILLED COOKIE BARS
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Our Grandma was famous for her raisin filled cookies. They are a hot commodity at our family reunion auction if someone takes the time to make them from scratch. These taste just as good and take about half the time. Found at Flour Me With Love. Yum!

Raisin filled cookies are one of my favorite cookies! I have a wonderful recipe, but sometimes I don't have the time to make them. So I decided to make them into bars. You still get the gooey raisin filled center and delicious dough, but made in a much simpler way!

Ingredients are as follows:

Dough:
1/2 C. shortening
1/2 C. butter
2 C. brown sugar
2 eggs
3 3/4 C. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

Filling:
2 c. raisins
1/2 c. finely chopped walnuts (optional)
1 T. cornstarch
3/4 C. brown sugar
1/2 tsp. cinnamon
1/2 C. water

Preheat oven to 350 degrees. Place raisins, nuts optional) cornstarch, brown sugar, cinnamon, and water into a small saucepan. Simmer over medium heat until thickened. Turn off heat and allow to cool slightly. Cream shortening, butter, and brown sugar together. Add eggs and mix until incorporated. Add flour, salt, baking soda and vanilla. Mix until completely combined. Cover the bottom of a cookie sheet with saran wrap. Press half of the dough onto the cookie sheet, covering it completely. Using the saran wrap, remove dough, set aside and press the remaining dough onto the ungreased cookie sheet. Cover dough with raisin filling. Flip first layer of dough on top of raisins; covering evenly. Bake in preheated oven for 25-30 minutes or until golden brown.

AUTUMN CHOPPED SALAD
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This is a really tasty salad for a Fall lunch! Found this one at Espresso and Cream. I added chopped cooked chicken to ours to make it a little more like a meal.

6 to 8 c. chopped romaine lettuce
2 medium pears, chopped*
1 c. dried cranberries
1 c. bacon, cooked and crumbled
4 to 6 oz. feta cheese, crumbled
1-2 c. chopped, cooked chicken (optional)
1 c. Poppy seed Salad Dressing and Balsamic Vinaigrette (mixed in about a 70/30 ratio)*

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle with dressings. Serve immediately.

*I bought some pears but they were taking FOR-EV-ER to ripen. I used chopped green apples instead.
*Instead of buying 2 salad dressings, I used poppy seed dressing plus balsamic vinegar to taste.

CROCKPOT PUMPKIN BREAD PUDDING
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Another yummy comfort recipe from Taste of Home!

8 slices cinnamon bread, cut into cubes
4 eggs, beaten
2 c. milk
1 c. canned pumpkin
1/4 c. packed brown sugar
1/4 c. melted unsalted butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 c. dried cranberries

SAUCE
(optional)
1 c. sugar
2/3 c. water
1 c. heavy whipping cream
2 tsp. vanilla
(Could also skip the sauce and use a drizzle of caramel or a dollop of whipped cream)

Place bread into a greased 3 or 4 quart crockpot. In a bowl, combine eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Stir in cranberries. Pour mixture over bread cubes. Cover and cook on low for 3-4 hours, or until a knife inserted in the center comes out clean.
For the sauce, combine sugar and water in a saucepan. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream and mix until smooth. Remove from the heat and add vanilla. Serve warm over bread pudding.

RASPBERRY BLONDIES

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I found this recipe in All You Magazine. They are really moist and tasty!

1 c. flour

1 tsp. baking powder

1/2 tsp. salt
1/2 c. unsalted butter, softened
1 c. brown sugar, packed
1 egg
1 tsp. vanilla
1/2 c. chopped almonds, walnuts, pecans, or a mixture of kinds
1 c. raspberries

Preheat oven to 350. Spray a 8 inch square pan with cooking spray. Sift together flour, baking powder, and salt. Melt butter ina saucepan over low heat. Stir in brown sugar. Allow to cool slightly. Add the egg and vanilla. Stir in flour mixture just until combined. Stir in nuts. Pour batter into prepared pan. Sprinkle raspberries over the top. Bake about 30 minutes or until blondies are set in the middle.

MOM'S BERRY-MALLOW DESSERT
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Crust:
2 c. graham cracker crumbs
1/4 c. chopped pecans
2 T. sugar
1/2 c. butter, melted

Preheat oven to 350. Combine crumbs, pecans, and sugar with the melted butter. Press into 9 X 13 pan (or 2 pie pans) and bake 8-10 minutes or until lightly browned. Allow to cool before adding next layer.

Mallow Layer:
50 large OR 2 1/2 c. miniature marshmallows
1 c. milk
1 tsp. vanilla
4 oz. softened cream cheese (optional-I added this but Mom never did)
2 c. Cool Whip or whipped cream

Melt marshmallows with milk and stir until smooth. Add cream cheese (if using) and vanilla. Fold in Cool Whip. Allow to cool to room temperature. (I found transferring to a cooler bowl and stirring it alot helped it cool down quick). Set in the fridge to allow to set slightly before adding fruit layer.

Berry Layer:
2 10 oz. pkgs (about 3 cups)  frozen berries with juice* (raspberries, blackberries, huckleberries)
1 c. water
1/4 c. sugar (or more if unsweetened, app. 1/2-3/4 c.)
2 tsp. lemon juice
2 T. cornstarch
1 T. butter (optional)

Heat water and sugar together until sugar is dissolved. Dissolve cornstarch in lemon juice and add to boiling sugar water. Cook and stir until very thick. Add berries and butter if using. Pour onto marshmallow layer. Chill until firm.
*IF USING FRESH BERRIES: increase water to 2 cups and cornstarch to 4 T.

MY INLAW'S BREADED ZUCCHINI

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My inlaws cooked this for my parents the first time they met. It is the only recipe we use now in the summer when zucchini is coming out of our ears!

1 c. flour

4 T. cornstarch

2 T. parmesan cheese

2 T. salad supreme seasoning
2 eggs
3/4 c. milk
1-2 medium zucchini, sliced in 1/2" thick rounds

Combine the flour and cornstarch with a whisk. Add parmesan, salad supreme, eggs, and milk. Whisk until smooth. Pour oil into a large skillet until the bottom is covered. Dip both sides into batter and then fry on both sides, until golden brown. Drain on paper towels and sprikle with seasoning salt (if needed). Good dipped in ranch dressing!

SUMMER VEGETABLE MEDLEY

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This is a very tasty summer veggie recipe from Taste of Home.

1-2 medium zucchini, sliced to 1/4 inch thick

1 medium yellow squash, sliced to 1/4 inch thick

3 ears sweet corn, cut from cob
1 medium red bell pepper, cut into 1 inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
10 fresh mushrooms, sliced thin
1/3 c. butter, melted
1 tsp. parsley
1 tsp. basil
1 tsp. chives
3/4 tsp. salt
1/2 tsp. pepper

In a bowl, combine zucchini, squash, corn, peppers, and mushrooms. Add butter, parsley, basil, chives, salt, and pepper. Toss to coat. To grill: pour into a disposable foil pan and cover with foil. Grill over medium heat for 5 minutes. Stir well and recover. Grill for 5 minutes more or until done to your liking. To bake: pour into a casserole dish, cover, and bake at 350 until tender-crisp, about 15 minutes.