Wednesday, July 30, 2014

Home Cooking Has a New Site

has a new look.

I don't want to loose you so please come visit Home Cooking at

Follow me on your favorite social site so we can stay in touch.

A recipe box blog and few other fun things

Monday, July 21, 2014

Berry Summer Poke Cake

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
1 cup quartered fresh strawberries
1/2 cup each fresh blueberries, blackberries and raspberries
1 Tbsp. KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix
2 cups thawed COOL WHIP Whipped Topping

PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork or skewer at 1/2-inch intervals.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; slowly pour over cake. Refrigerate 3 hours. Meanwhile, toss berries with drink mix. Refrigerate until ready to serve.

FROST cake with COOL WHIP; top with berries

Place unopened tub in refrigerator for 4 hours. Do not thaw in microwave.
For variety, prepare using orange or lime flavor JELL-O Gelatin and KOOL-AID.
This is a great cake to bring to a picnic or potluck party. Bake the poke cake as directed. Place COOL WHIP and berries in separate containers. Refrigerate all until ready to bring to the party. Top the cake with the COOL WHIP and fruit just before serving.

One of my families favorite refreshing summer cakes. Thank you Kraft for reminding me about this cake. I must make at once. 

I'm linked at these awesome blog parties this week.

Monday, July 14, 2014

Easy Blueberry Tart

1 lb fresh blueberries
1 Pillsbury™ refrigerated pie crust, softened as directed on box
Ice cream or whipped cream, if desired

Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.

Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.

Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.

  • Blueberry pie filling can be used instead of the fresh blueberries. Spoon the filling over the crust and bake 30 minutes in the preheated oven.
  • For a twist on this simple blueberry tart, you can either mix the berries with the grated peel from 1/2 lemon or with 1/2 teaspoon ground cinnamon.

I'm a big fan of blueberries. This is so easy and so good for you. Thank you Pillsbury.

I'll be linked at these awesome blog parties this week.

Monday, July 7, 2014

Hot Potato Salad

1 pound processed cheese (such as Velveeta)
8 baking potatoes (about 4 lb.)
1 1/2 cups mayonnaise
1 cup half-and-half
1/2 cup chopped yellow onion
1 cup sliced pimiento-stuffed Spanish olives
Vegetable cooking spray
6 bacon slices, cut into 2-inch pieces

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.

2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.

3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.

4. Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Here is a Southern Living recipe. Perfect for a special side dish or a dish to bring.

Linked to these awesome blog parties

Sunday, June 29, 2014

Frozen Citrus Pie

1 can (6 oz.) lemonade frozen concentrate
1 pint vanilla ice cream, softened
3 1/2 cups thawed whipped topping
1 Graham cracker crust
Yellow food coloring, if desired

Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, and add food coloring, whipping until smooth. Freeze, if necessary until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours.

You can use any frozen citrus concentrate.

Linked with these great blog parties this week.

Monday, June 23, 2014

Raspberry Cake

5 cups fresh raspberries
1 cup sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 cups JET-PUFFED Miniature Marshmallows
1 pkg. (2-layer size) white cake mix
2cups thawed COOL WHIP Whipped Topping

Heat oven to 350

SPREAD raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows.

PREPARE cake batter as directed on package; pour over marshmallows.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool.

SERVE topped with COOL WHIP.

Substitute 2 pkg. (12 oz. each) frozen raspberries for the fresh raspberries.
This cake can be prepared ahead of time. Cool, then store in refrigerator until ready to serve. Refrigerate any leftovers.
Prepare using JELL-O Raspberry Flavor Gelatin.

Perfect spring/summer cake. So refreshing. I found this recipe at Kraft

Linked to these awesome blog parties

Monday, June 16, 2014

Fruit Pops

1/2 cup sugar
1 bag frozen mangos
Juice of 1/2 lime
1 bag frozen strawberries
Juice of 1/2 lemon

Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.

Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.

Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.

Repeat with another layer of mango and strawberry. Freeze until solid.

It is summer and what could me more perfect that icy cold fruit pops. This is the Pioneer Woman's recipe. Enjoy!

Read more at:

Linked to these awesome blog parties

Monday, June 9, 2014

Chicken Piccata Pasta Toss

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

This is one of my favorite dishes and was so excited to find this easy recipe. Hope you enjoy.

Read more at:

Related Posts with Thumbnails