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
HOW TO THAW COOL WHIP Place unopened tub in refrigerator for 4 hours. Do not thaw in microwave. SUBSTITUTE For variety, prepare using orange or lime flavor JELL-O Gelatin and KOOL-AID. TAKE ALONG 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.
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.
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.
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 Substitute 2 pkg. (12 oz. each) frozen raspberries for the fresh raspberries. MAKE AHEAD This cake can be prepared ahead of time. Cool, then store in refrigerator until ready to serve. Refrigerate any leftovers. SUBSTITUTE Prepare using JELL-O Raspberry Flavor Gelatin.
Perfect spring/summer cake. So refreshing. I found this recipe at Kraft
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: http://www.foodnetwork.com/recipes/ree-drummond/fruit-pops.html?oc=linkback
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: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback