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.

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.

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.

CUCUMBER LIMEADE
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1 medium cucumber, peeled and sliced
1 can frozen limeade concentrate
1 2-liter bottle Fresca

Ice - preferably Sonic Ice

Let limeade concentrate thaw slightly; pour it in a pitcher or punchbowl and add the sliced cucumber. Stir to coat cucumber with concentrate. (DO NOT add water.) Let sit for 10 minutes.

Add the Fresca and stir. Add ice and serve. (Ice from Sonic Restaurant is the best. You want enough so that it is not too sweet.)

This is a really refreshing drink, perfect for summer.

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.

ROOT BEER FLOAT ON A STICK

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As if I needed another reason to use sweetened condensed milk. Other than eating it with a spoon. YUM! Recipe from Life Should Be Delicious.

1 1/2 c. root beer (about 12 ozs)
1/2 c. sweetened condensed milk

Combine root beer and condensed milk together with a whisk. Wait until the foam settles down a bit and then pour into plastic/paper cups or popsicle molds. Freeze about an hour or until the popsicle stick will stand upright in the middle. Freeze until firm.

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!

PIZZA BURGERS

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This is the recipe for you if you can't decide between two flavors. Recipe from Plain Chicken.

1 lb. ground beef
1/3 c. chopped pepperoni (I use turkey pepperoni)
3 T. pizza sauce
1 1/2 tsp. Italian Seasoning
1 egg
3 slices mozzarella cheese
Other "pizza" toppings of your choice:sauted mushrooms, onions, peppers, etc.

In a mixing bowl, combine the hamburger, pepperoni, Italian Seasoning, egg and pizza sauce. Form meat into patties. Grill or broil to desired doneness. Serve on buns or garlic bread. Top burgers with mozzarella cheese, pizza sauce, and any other desired toppings.

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.

FIRECRACKER FLOATS

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Totally making these for our family's Fourth of July get together! From Taste of Home.

Per float:
3 scoops vanilla ice cream
1 envelope Pop Rocks candy, flavor of your choice
1 c. chilled soda (your choice of flavor-lemon lime, raspberry, etc)

Place a scoop of ice cream in a tall glass; sprinkle with 1/3 of the candy. Repeat layers twice. Top with soda. Serve immediately. Yield: 1 serving.

PIONEER WOMAN’S STRAWBERRY SHORTCAKE

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1 1/2 c. flour
3 T. corn starch
1/2 tsp. salt
1 tsp. baking soda
9 T. unsalted butter, room temperature
1 1/4 c. sugar
3 large eggs
1/2 c. sour cream, room temperature
1 tsp. vanilla

ICING ( or just frost with whipped cream)

1 block cream cheese, room temperature
2 sticks unsalted butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla
1 lb. strawberries

Preheat oven to 350. Sift together flour, salt, baking soda, and corn starch. Cream butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined. Pour into a greased and floured 8-inch cake pan. Bake for 25 to 35 minutes, or until cake tests done with a toothpick. Remove from pan, and place on a cooling rack. Allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

PRETZEL JELLO SALAD (OR DESSERT)

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Our Mom usually makes this for holidays and it is usually requested for family potlucks too. She always makes the raspberry version using raspberries from her garden. She always serves it as a side but it is good enough to be dessert also.

2 c. pretzels, crushed
1/3 c. melted butter
3 T. sugar

Preheat oven to 400. Combine pretzels, butter, and sugar. Press into a 9 X 13 pan. Bake for 5-8 minutes or until very lightly browned. Allow to cool completely.

1 (8 oz) pkg. cream cheese, softened
1 c. sugar
1 c. crushed pineapple, drained
1 (9 oz) ctn. Cool Whip

Beat cream cheese and sugar until smooth. Add pineapple and then fold in Cool Whip. Spread over cooled pretzel layer. Refrigerate until set (30 minutes-1 hour).

2 small pkg. raspberry Jello
2 c. boiling water
fresh or frozen raspberries (app. 2 cups)
(could use coordinating Jello/fruit combinations such as strawberry, too)

In a bowl, combine Jello and boiling water and stir until dissolved. Refrigerate until partially set. Add raspberries (thawing and draining them first if necessary). Pour over cream cheese layer and refrigerate until firm.

FRITO SALAD

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This goes quickly at our family potlucks!

1 c. chopped tomato
1 c. chopped green pepper
1 c. diced celery
1 c. diced onion
1 can kernel corn
2 cans kidney and/or black beans
1 small bottle Catalina dressing
1 small bag Fritos, chili cheese or original flavor

Combine tomatoes, peppers, celery, onion, corn, and beans with dressing. Refrigerate a few hours or overnight, stirring occasionally. Right before serving, stir in Fritos. This doesn't keep real well, because the Fritos get soggy.

BRANDI'S BEST BURGERS

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I have no idea who Brandi is, but I've just always known this recipe as "Brandi's". :) I use this recipe every time I make hamburgers.

2 lbs. ground beef
1 (1 oz) pkg. dry onion soup mix
1 tsp. Worcestershire sauce
1/4 c. bread crumbs
1/4 c. water

Gently combine meat with onion soup mix, Worcestershire sauce, bread crumbs, and water. Form into patties and grill, broil, or fry.

SPINACH STRAWBERRY SALAD

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Who is ready for spring?! I know we are. I am loving all the fresh new strawberries popping up in stores for reasonable prices. This is a great way to use those.

Spinach
Lettuce (optional)
Sliced Strawberries
Shredded Mozzarella cheese
Sliced Almonds I like these

Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. milk (I use water)
1/4 c. vinegar
1/4 c. sliced strawberries
2 tsp. poppy seeds
1/4 tsp. onion powder
1/4 tsp. salt

Blend the mayo, sugar, milk or water, vinegar, strawberries, poppy seeds, onion powder, and salt. I like to let the dressing chill for a few hours to let the flavors blend. Dress and top with strawberries, cheese, and almonds.

CHOCOLATE ZUCCHINI CAKE

Summer is just not summer for me without a slice or two of this spiced chocolate cake. If you have a couple sad looking zucchinis still hanging around, this is your recipe!

1 c. butter, margarine, or oil
1 3/4 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. buttermilk (or make your own by adding 1 tsp. white vinegar to the milk)
2 1/2 c. flour
4 T. cocoa powder
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
dash of salt
2 c. shredded zucchini
1/2 c. chocolate chips
chopped walnuts (if desired)

Cream together the butter and sugar. Add eggs, vanilla, and buttermilk. When mixed well, add the sifted dry ingredients. Finally, stir in zucchini. Pour into a greased 9 X 13 pan and sprinkle with chocolate chips and nuts if desired. Bake for 40-45 minutes at 325. This is even better the next day!

ROCKIN' SMORES BARS

Chewy, gooey, buttery, and just plain heavenly. Found in
our Family Fun Magazine.

1/2 c. sugar
1/3 c. butter, softened
1 egg
1 tsp. vanilla
3/4 c. crushed graham crackers
3/4 c. flour
1/4 tsp. salt
1 tsp. baking powder
3 (1.55 oz) milk chocolate bars (could also use chocolate chips)
1 (7 oz) jar marshmallow creme (I bet mini marshmallows would work, too.)

Preheat oven to 350 and spray an 8 inch square baking pan with cooking spray. Cream together the sugar and butter until light and fluffy. Add egg and vanilla. Add the crushed graham crackers, flour, salt, and baking powder. Mix until combined. Spoon half of the dough into the prepared pan. Spread it evenly. Break the chocolate bars into pieces and arrange over top. Next, spread the marshmallow creme over the chocolate. Drop spoonfuls of the remaining dough over all and flatten slightly. Bake until golden brown, about 25-30 minutes.

ZUCCHINI PARMESAN CASSEROLE


This time of year is when we seem to have an over abundance of zucchini. You might even find that some show up mysteriously on your front porch. This casserole works great as a side dish next to a grilled chicken breast. I eat warmed-up leftovers with a little ranch dressing on top.

4 eggs
1 tsp dried oregano
1/2 tsp each of garlic salt, pepper, & lemon pepper
2 Tbsp fresh parsley OR 1 Tbsp dried parsley
1/2 cup vegetable oil
1/2 cup milk
1/4 cup chopped onion
1/2 cup grated parmesan cheese
1 cup Bisquick
3 cups zucchini (1/2 inch chunks or thin slices) (can also use yellow crookneck squash {white flesh} or 1/2 zucchini 1/2 crookneck squash)
2 cups shredded cheese (use your favorite or whatever you have on hand - I've used cheddar, swiss, and pepper jack and they are all good)

In large bowl, beat together eggs, seasonings, oil, and milk. Add onion, parmesan cheese, & Bisquick. Mix well then stir in zucchini. Spread in greased 9x13 pan. Top w/ shredded cheese. Bake at 350 for approx 30 min. or until golden brown and table knife comes out clean. Easily half this recipe and put in 8x8 dish.

ZUCCHINI FETA CAKES

What? I like feta cheese, what can I say? I guess I figured if you bought feta to make the previous recipe, you might need another recipe to help use it up. Discovered this one in Taste ofHome's Healthy Cooking Magazine.

1 clove garlic, minced
2-3 tsp. oil, divided
1 c. shredded zucchini
1/4 c. panko bread crumbs (I'm sure plain crumbs would work fine because the crunch doesn't really survive the sauteing)
2 green onions, chopped
1 egg
2 T. parsley
1 T. dill
1/2 tsp. pepper
1/4 c. crumbled feta cheese

Saute garlic for a few minutes in a little oil to sweeten and mellow it out. Remove from heat and make cakes: place shredded zucchini in a colander and squeeze excess water out. In a bowl, combine zucchini, crumbs, onions, egg, herbs, pepper, and feta. Mix until combined. Preheat oil in a skillet. When hot, drop mixture by heaping tablespoons full into pan. Flatten slightly. Brown both sides until golden.

HOMEMADE ROOT BEER

This is a must-have at our family reunion every summer.

This recipe makes ALOT!

1 bottle root beer extract

5 lbs. sugar

5 gallons water

5 lbs. dry ice

Blend extract into sugar. Add water and stir with a big spoon until sugar is dissolved. Add dry ice and allow to carbonate for about 1 hour. Do not seal the drink cooler while the dry ice is doing it's thing. Enjoy!

If doubling recipe, use 7lbs dry ice for 10 gallons water.