good to know - cake 101

To keep a baked cake from crumbling, let it cool for at least an hour before removing it from the pan. If it sticks, wrap both cake and pan in plastic wrap and freeze for at least six hours. Run a butter knife or offset spatula around the edges of the frozen cake to loosen it. Flip the pan over; tap an edge on a cutting board while holding the pan at a 45-degree angle to pop the cake out.

~ 2 ingredient cake ~

2 Ingredient Cake! Easy and low on calories! 1 box strawberry cake mix 12 oz. diet 7-up Combine the cake mix and the 7-up in a bowl and beat with an electric mixer until well blended. Bake as directed on box. (decreased the temp to 325° and decreased the time by 5 minutes.) Cool and frost with Cool Whip or any frosting of your choice.

Going to try this one at our next BBQ with the in-laws since my "mom-in-law" can't have chocolate!!!

~the ultimate chocolate lasagna~

stuff you need:
1 package regular Oreo cookies
6 Tablespoon butter, melted
1 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1 12 ounce tub Cool Whip, divided
2 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1-1/2 cups mini chocolate chips

what to do:
crush the Oreo cookies (you can use a food processor or a large ziplock bag and crush them.
 **when the Oreos have turned into fine crumbs, you are done** :)

in large bowl mix Oreo crumbs and (6) tablespoons of melted butter (use fork to mix) place mixture in a 9 x 13 baking dish and press into bottom of pan - making a crust **I like glass dish to see final product** place pan in refrigerator while you work on additional layers

mix cream cheese (with mixer) until it is light and fluffy - add (2) tablespoons of milk and 1/4 cup of sugar...mix well stir in 1-1/4 cups cool whip - spread mixture over the crust - place back in refrigerator 

combine chocolate pudding with 3-1/4 cups cold milk - whisk for several minutes until pudding starts to thicken - spread over cream cheese mixture - place back in refrigerator for at least 5 minutes to allow the pudding to thicken

spread remaining cool whip over the top sprinkle mini chocolate chips over the top place in freezer for 1 hour or refrigerator for 4 hours before serving

**made this for a family BBQ - it was easy to make the night before and everyone LOVED it**

~frozen lemonade pie~

what you need: 

For the Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

For the Filling:

2-12oz whipped topping (thawed)

1-14oz can sweetened condensed milk (chilled)

1 6-ounce can frozen lemonade concentrate (do not thaw)

Directions

Preheat the oven to 350 degrees. 

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. 

Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. 

In another bowl, stir together the condensed milk and frozen lemonade. 

Gently fold the lemonade mixture into the whipped cream. 

Pour the filling into the crust; freeze overnight.

Place whipped topping on top of pie and garnish with lemon peel or lemon candies.

Let the pie come to room temperature for 10 minutes before cu

~chocolate eclair cake~

Made this yesterday for Easter dinner and my boyfriend wouldn't let me take it to the family dinner because he wanted to eat it all!!! 

what you need: 

1 (3.4oz) vanilla instant pudding

1 (3.4oz) chocolate instant pudding 
1 package graham crackers
3 cups milk (don't use skim)
16 oz whipped topping (don't use fat free)
1 (16oz) container chocolate frosting

what to do: 

mix vanilla pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

in a separate bowl mix chocolate pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

layer of graham crackers in a 9 x 13 pan 

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with chocolate frosting 

chill in refrigerator at least 4 hours (overnight is best)

~for the sweet tooth.. chocolate and fondue~

WHAT YOU NEED: 

strawberries

puff pastry (or make your own cake or shortbread)

apples

berries

nuts

Chocolate of your choice

and of course a little vino! 

WHAT TO DO: 

Create a small double boiler (see pic below) 

 melt down 1 cup of chocolate chips with 2 tbsp milk

!KEEP STIRRING! 

when melted serve

!ENJOY!

~triple layer chocolate pie~

time: 15 min plus refrigerating / 8 servings

what you need:

2 cups cold milk 

(6oz) chocolate pie crust

2 bxs (3.5oz) chocolate instant pudding

8 oz thawed whipped cream

what to do! 

beat pudding mix and milk w/ wire whisk (2 min) 

mixture will be THICK 

spoon 1-1/2 cups onto pie crust

ADD ½ whipped topping to remaining pudding

stir until well blended 

spread over pudding layer

top with remain whipped topping

refrigerate 4 hours

store in refrigerator

~strawberry shortcake~

time: 15 min / makes: 12 servings

what you need: 

6 cup fresh strawberries – sliced 

¼ cup sugar (or sugar substitute) 

12 slices sponge cake (or pound cake) 

8 oz thawed whipped topping

toss berries with sugar (or sugar substitute) 

let stand 10 min 

cut each cake slice horizontally in half

place on dessert plate 

top with ¼ cup of berries

2 tbsp whipped topping

repeat layers 

Now if I could just make cakes like my Mom instead of using store bought ones ...... :) 

~No-Bake Banana Pudding~

This recipe won my finance's family over and now they think I can actually ... COOK! :) 

~ No-Bake Banana Pudding ~

Prep Time: 30 minutes / 10-12 servings 

What you need:

8 oz sour cream

16 oz frozen whipped topping (thawed)

1 - 5 oz package instant vanilla pudding mix

2 cups milk

1 box package vanilla wafer cookies 

4-6 bananas - peeled and sliced

Combine sour cream, half of the whipped cream, pudding mix and milk in a large mixing bowl. Line the bottom and sides of your serving dish with vanilla wafers, layer pudding then bananas.  Repeat until all ingredients are used.  Spread the remaining whipped topping over top.

Chill.

Enjoy!!!

**for an individual servings use cupcake papers**