CAKES GALORE: Have you ever tried Piggy or Mayonnaise Cake - what about a Strawberry Rhubarb Crumble

Congratulations Karen Mincy of Shelby Township! Karen was the winner of this week’s Cookbook Giveaway and will receive The Cake Mix Doctor Returns!

Karen’s winning recipes and other submitted favorites could become one of your favorites.

Four-layer Chocolate Dessert

Mix the following like a pie crust and press into 9”x 13” pan:

3/4 cup butter or margarine

1-1/2 cup flour

3/4 cup chopped walnuts

3 Tbsp. sugar

Bake 15 min. at 350° and Cool

Beat together:

1 8-oz. and 1 3-oz. pkg. cream cheese

1-1/2 cups sifted powdered sugar

Fold in:

1-1/2 cups Cool Whip

Spread evenly on first layer

Beat together until thick:

3 small pkgs. chocolate instant pudding

4-1/2 cups milk

Pour over cheese mixture.

Spread remainder of Cool Whip over chocolate layer.

Keep refrigerated.

Sweet N’ Sour Rotini Chicken

Ingredients

2 chicken breasts

2 cups tri-color rotini or fusilli

1 each - large green pepper and large yellow pepper

2 carrots sliced (and/or any other vegetables)

1 cup fresh pineapple

1 jar Chun’s Sweet n’ Sour Sauce

Directions

Slice chicken and thoroughly cook, slightly browning.  Cut into pieces.

Bring 3 quarts water to a boil. Add 1 tsp. salt and pasta. Simmer for approximately 8 minutes.  Drain pasta.

Place chicken and cut-up vegetables and pineapple in large bowl. Top with Chun’s Sweet n’ Sour Sauce. Mix with rotini.

Serves 3-4

(Chun’s can be purchased at Meijer’s)

Thanks to Karen Mincy for her Four-layer chocolate dessert and Sweet N’ Sour Rotini Chicken.

Jo-Ellen Lockwood of West Bloomfield has been making this cake for over 40 years. She says you can stir it up without a mixer and because it doesn't need a frosting, it is easy to transport to picnics and potlucks.Drawing cookbook winner

Chocolate Chip Oatmeal Cake

Ingredients

1 3/4 cup boiling water

1 cup quick oats

1 cup white sugar

1 cup brown sugar

1 stick butter or margarine – softened

2 eggs

1 3/4 cup flour

1 Tsp. baking soda

1/2 Tsp. salt

1 Tbsp. Cocoa

1 12-oz bag chocolate chips

3/4 cup chopped nuts (optional)

Directions

In a large mixing bowl pour boiling water over quick oats. Let stand 10 minutes. Stir in white and brown sugars and softened butter or margarine. Add eggs, flour, baking soda, salt, cocoa and mix well. Stir in 1/2 package of chocolate chips and pour into a 9”x12” pan prepared with cooking spray. Sprinkle remaining chocolate chips and chopped nuts over batter. Bake at 350 degrees for about 25 minutes.

Thank you, Jo-Ellen for your long-time favorite cake recipe and for entering my cookbook giveaway.

Strawberry Rhubarb Crumble

Ingredients

5 cups Rhubarb, cut into small pieces

1 cup sugar

1 6-oz box strawberry Jello

1 bag frozen whole strawberries

1/2 cup water

1 yellow cake mix

1 stick butter or margarine

1 cup chopped walnuts

Oatmeal

Directions

Heat rhubarb, sugar, Jello, strawberries and water in large sauce pan. Pour heated mixture into greased 9x13 baking pan.

Combine, using fork: cake mix, butter or margarine, walnuts and 2 or 3 handfuls of oatmeal. Mixture will be crumbly. Pour cake mixture over top of rhubarb mixture.

2 or 3 handfuls of oatmeal

1 cup walnuts

Mixture will be a bit crumbly

Pour cake mixture on top of rhubarb mixture. Bake at 350 degrees for 35-40 minutes. ENJOY!!

Thank you, Loma Fischer for submitting this delightful recipe and entering my cookbook giveaway.

Cindi Kwit of Highland submitted this recipe and says it is a favorite cake of all the chocoholics in her family. Well Cindi, from one chocoholic family to another – I’ll put this on my to-bake list.

Mayonnaise Cake
Mix the following ingredients 
1 cup sugar                        
2 cups flour
1-1/4 Tsp. baking soda         
1/2 cup cocoa
Add
1 cup cold water              
3/4 cup mayonnaise
1 Tsp. vanilla
Pour into buttered 9”x12” pan and bake for 20 minutes at 350 degrees.
Frosting 
1 cup sugar                     
1 cup water
3 Tbsp. cornstarch               
2 squares baking chocolate
1 Tbsp. butter
1 Tbsp. vanilla
Blend all together in a sauce pan over medium heat.
When it starts to boil, add butter and vanilla.  Cook a little longer then spread immediately over cooled cake.  Frosting will be very glossy - and DELICIOUS!

And here’s a favorite all the way from the Sunshine State. Joanne Figurelle of Estero, Florida submitted one of her favorites and was entered in my cookbook giveaway.

Piggy Cake

Ingredients

1 yellow cake mix w/pudding in the mix

3/4 cup salad oil

4 large eggs

1 can mandarin oranges w/juice

Beat all ingredients with mixer and pour into greased 9”x12” pan. Bake at 350 degrees for 30-35 minutes.

When cake is cool, mix and frost with:

1 20-oz can crushed pineapple w/juice

1 large box instant lemon pudding mix

1 8-oz tub Cool Whip

Chill and serve.

Not too early to start thinking pumpkin! Bridgetta Snider of West Bloomfield submits this quick, family recipe.

Pumpkin Pound Cake

1 yellow cake mix

4 eggs

1/2 cup oil

1 16-oz can solid pack pumpkin

3/4 cup sugar

1 Tbsp. cinnamon

1/4 tsp. nutmeg

1/4 cup water

Mix all ingredients with electric mixer for 3 minutes. Bake in floured Bundt or tube pan at 350 degrees for 40-45 minutes.

Lemon Cake Pudding

1 lemon cake mix prepared according to directions on box using an oiled and floured Bundt pan.

1 box lemon Jello instant pudding

1 small tub Cool Whip

Prepare pudding in large bowl. Mix in tub of Cool Whip. Completely cover cake on sides and top. Refrigerate.

Thank you, Julia Murray of Pontiac for sharing this recipe for all the lemon lovers out there.

Would you like to win a great cookbook just by sending in your favorite recipe?

Here’s how to enter:

Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.

If you have a photo, please send that along with your recipe. 

Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com Follow me on Twitter @OCKidKorner Touting @ http://www.tout.com/u/ockidskorner

FEATURED RECIPE: Double-Chocolate filled Strawberries

This recipe is definitely going on my list of Spring desserts! It's light and fruity and perfect for any occasion. Not only does It have many of my favorite ingredients - Philadelphia cream cheese, Cool Whip, white chocolate Jell-O pudding and chocolate - it's also low in calories, fat and sugar. How can you go wrong with this recipe.
I can hardly wait to prepare it.

Enjoy!

Photo from Kraftrecipes.com

Ingredients

45 large  fresh strawberries (about 2 lb.)

1/4 cup  PHILADELPHIA 1/3 Less Fat than Cream Cheese

1 cup  cold fat-free milk, divided

1 pkg.  (1 oz.) JELL-O White Chocolate Flavor Fat Free Sugar Free Instant Pudding

1 cup  thawed COOL WHIP Sugar Free Whipped Topping

1 tsp.  lemon zest

1 oz.  BAKER'S Bittersweet Chocolate

Directions 

Cut stems off strawberries. Cut "X" in bottom of each berry; spread pieces apart to create opening in center.
Whisk cream cheese and 1/4 cup milk in medium bowl until well blended. Gradually whisk in remaining milk. Add dry pudding mix; whisk 2 min. Stir in COOL WHIP and zest. Spoon into resealable plastic bag.
Cut small corner from bottom of bag; use to pipe filling into berries. Melt chocolate as directed; drizzle over berries. 

Suggestion
This recipe is based on sugar free, fat free ingredients. You can easily prepare with regular cream cheese, pudding, whipped topping and 2 percent or whole milk for an incredibly rich dessert.  


This recipe is based on sugar free, fat free ingredients. You can easily prepare with regular cream cheese, pudding, whipped topping and 2 percent or whole milk for an incredibly rich dessert.

Thanks to KraftRecipes.com for this recipe where you can find this and many more great recipes.

Betty Crocker: Sugar Cookie Mix Recipes and Easter fun

Betty Crocker has been a part of family traditions for over 90 years. From simple and quick to deliciously gourmet - you can create an entire meal with the help of this icon.

You’ll enjoy these recipes plus many more when you start with Betty Crocker’s Sugar Cookie Mix.

This dessert was voted Best Red Carpet Dessert of 2008 and continues to be a favorite of mine. Using Betty Crocker's Sugar Cookie Mix, this recipe can be made quickly and easily.

Photos from BettyCrocker.com

Strawberries and Cream Dessert Squares 

Crust

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1 egg 

Filling

1 cup white vanilla baking chips (6 oz)

1 package (8 oz) cream cheese, softened

Topping

4 cups sliced fresh strawberries

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup water

10 to 12 drops red food color, if desired
Directions

Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Makes 20 servings  

How about these fun cookies just in time for Easter.

Rainbow Egg Cookies

1 pouch Betty Crocker® sugar cookie mix

1/2 cup margarine or butter, melted

1/4 cup Gold Medal® all-purpose flour

1 egg

3 food colors

White coarse sugar crystals or granulated sugar, if desired

1/2 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting

Directions

Heat oven to 375º. Stir cookie mix, margarine, flour and egg until soft dough forms. Divide dough evenly among 3 bowls; tint each dough by stirring in a few drops of desired food color. For a variety of colors, make several batches of cookies.

Shape 1/3 cup of each color of dough into a rope about 5 inches long and 1 inch in diameter. Place ropes side by side and a little more than 1/4 inch apart on floured surface; roll until 1/4 inch thick. Cut with 2- to 2 1/2-inch egg-shaped cookie cutter so each cookie has 3 colors. Sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough. (When rerolling doughscraps, carefully lay matching colors together. For marbled cookies, mix colors of dough scraps- but don't mix colors too much or they won't be distinct.)

Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread frosting on bottoms of half the cookies. Top with remaining cookies.

Makes 18 sandwich cookies

Maybe you’re thinking an Easter brunch. Try these make-ahead dishes.

Three Cheese-Vegetable Quiche

Ingredients

1 Pillsbury® refrigerated pie crust, softened as directed on box

1 tablespoon vegetable oil

3 portabella mushrooms, sliced

1/2 red onion, sliced

1 cup milk

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1 teaspoon minced onion

1/3 cup egg whites (about 3 egg whites)

2 eggs

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup Gouda cheese, shredded

3/4 cup Cheddar cheese, shredded

1 to 2 tablespoons Gorgonzola, crumbled

1/4 teaspoon dried parsley leaves

Directions

Heat oven to 350°F. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Using fork, poke holes in the base all over and bake according to package directions.

Meanwhile in medium skillet, heat oil. Add mushrooms and red onion slices; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.

In medium bowl, combine milk, spinach, minced onion, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.

Stir in Gouda cheese, Cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle Gorgonzola cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes.

The use of cinnamon bread gives this French toast a burst of flavor.

Bananas Foster French Toast

8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)

8 eggs

1 cup milk

2 1/2 cups real maple syrup

1 teaspoon rum extract

6 ripe bananas, cut into 1/2-inch slices

1 cup chopped pecans
Directions

Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.

Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.

Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.

Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.

Makes 8 servings 

Watch this video for step-by-step directions for the Bananas Foster French Toast.

Looking for a little Easter fun. Watch this video on How-To: Bunny Cakes

Wholesome Fiber One chewy PB&J bars are the perfect snack

If your kids love peanut butter and jelly, Fiber One has a product for you. It's new, it's chewy and it's delicious!

Each chewy Strawberry PB&J bar has crisp rice, whole grain oats, barley flakes and strawberry flavored fruit bits. These delicious ingredients plus more, are all wrapped up with a peanut butter bottom then topped off with a tasty peanut butter drizzle.

Each 6 ounce bar contains protein, calcium, iron and 5 grams of fiber. With no high fructose corn syrup and only 110 calories, this is the perfect snack for school, after-school and when you're on-the-go. And parents, be sure to pick up an extra box for yourself. You'll enjoy this chewy snack just as much as the kids!

And, there's more........

Peanut butter and jelly is great, but how about a chewy chocolate bar when your taste buds are screaming for chocolate.

Fiber One took that same yummy crisp rice, whole grain oats and barley flakes - added a chocolate bottom and then topped it all off with a chocolate drizzle - all this plus the 5 grams of fiber and only 100 calories.

Parents and kids alike will say yes to this delicious, chewy chocolate bar. School, work, home or on-the-go - Fiber One has you covered.

Whether the kids are asking for PB&J or chocolate, parents everywhere can treat their kids, without the guilt to a delicious, wholesome snack.

Visit Fiber One's website and check out all their great products. Find 80 calorie cereal, yogurt, brownies and even recipes.

Both the Chewy chocolate and Strawberry PB&J packages contain 6 - 1 oz bars with a suggested retail price of $3.89.