BOSTON CREAM POKE CAKE

This was a new one for me....I didn't love it, but my family did.

You might like it too--Truly!

(recipe from THIS site)

Ingredients:

1 box yellow cake mix

ingredients needed to make cake; eggs, oil and water

2 (3.4oz) boxes instant Vanilla or French Vanilla pudding

4 cups milk 

1 tub Chocolate Frosting

Directions:

Make cake mix according to directions and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes all over cake intervals using a wooden spoon handle
 or other similar size object.
You want those holes fairly big so the pudding has room to get in there and you need to poke 
straight through to the bottom of the cake.

For the life of me, I could not found my round wooden spoon. 

So I went with my knife sharpener.
Go with what you got.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. 

Pour pudding on top of warm cake.

Taking care to pour straight into the holes in the cake.

 Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes 
into the holes and spread it all the way to the sides.

Put cake in fridge and allow to cool completely before adding the frosting.

(about 2 hours)

 Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave for about 10-15 seconds.

Stir with a spoon. It should still be thick but pourable - not bubbly hot.

Pour chocolate frosting on top of pudding.

 Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.

Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
This cake needs to be kept refrigerated.
This is one of those cakes that I almost think tastes better after it has sat in the fridge overnight.
I think it really helps the pudding to settle in and blend all the flavors.

Cinnamon Crescent Rolls

I made these last night--no one in the Lewis home is brave enough to try them, so here they sit on my counter. I tried them, and must say...for as EASY as they were, they're not bad.

Obviously not a TRUE cinnamon roll, but they're an option.

I guess

*TRULY*

Cinnamon Crescent Rolls

2 cans refrigerated crescent rolls

1 stick butter, softened

½ cup white or brown sugar

1 tablespoon cinnamon

Glaze:

½ cup powdered sugar

1 teaspoon vanilla

2 tablespoons milk

Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.

Separate dough into triangles. Spread each triangle with about 2 tablespoons cinnamon

butter mixture. Roll up each, starting at the widest side, as you would normally do for crescent rolls.

Firmly press ends to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet.

Bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients,

adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

For dessert, we had this...

Cake batter cooked in the waffle iron, 

served with ice cream.

E.ASY!

*truly*

CHOCOLATE/PEANUT BUTTER BROWNIES

1 batch brownies (boxed mix)

1/2 cup salted peanuts

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

These are LOADED with richness

TRULY

White Trash

(white trash...get it???)

I'm feeling snacky.
And I like the name of this stuff.
And when in Rome, right?!

WHITE TRASH

4 c. Golden Grahams

4 c. Cheerios

4 c. Crispix

1 can peanuts

1 can mixed nuts

1 bag pretzels sticks

2 lbs white chocolate plus 2 tbs cooking oil

or

2 lbs almond bark (I like the almond bark)

I also like to add dried cranberries.

Use one of the bigger bags (of craisins).

Melt almond bark over double boiler (or 2 minutes in microwave).

DO NOT OVERCOOK.

Stir frequently while melting.

Immediately pour over dry ingredients, mixing thoroughly.

Spread out on wax paper. When cool break into smaller pieces.

The BEST Apple Crisp

Big Red EP shared this recipe with me, and gave me permission to share.

It really is THE BEST!!!

Apple Crisp
Mix the following ingredients together and pour into ungreased 9x13-inch pan.
8 cups peeled and sliced apples
1 cup packed brown sugar
2 T flour
½ cup milk
1 cup water

Topping:
1 1/3 cup flour
1 cup oats
½ cup sugar
1 cup margarine, melted
1 t salt
2 t cinnamon
2 packages dry Butterscotch pudding (not instant if you can find it)
Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 degrees until golden brown, approximately 45-50 minutes.

SOOOO GOOD!!!

XOXO, Truly

APPLE PIE

dough~

2 cups flour

1t. salt

2/3 crisco (i like butter flavored)

Mix with pastry blender to pea size pieces.

then add 5-7T. ice cold water-stir with fork

flour counter top, divide dough in half and roll out bottom crust.

Fill with apple filler~

7 apples (mac's) peeled and sliced thin

3/4 c. sugar

2T. flour

1t. cinnamon

1/2t. nutmeg

1/4t. salt (at most)

dot with butter (about 1/4 cup)

roll out top crust, slice top and bake!

375. 45 minutes.

SO SO YUMMY! serve warm with vanilla ice cream!

TRULY!

Easy Black Forest Cake

Easy Black Forest Cake


Ingredients:

**********

Unsweetened cocoa

1 (18.25-oz.) package devil's food cake mix

1 (3.4-oz.) package chocolate instant pudding mix

3 large eggs

1 1/4 cups milk

1 cup canola oil

1 tablespoon vanilla extract

1 1/2 teaspoons chocolate extract

1 teaspoon almond extract

3 (1.55-oz.) milk chocolate bars, chopped

1 (24.3-oz.) container ready-to-eat cheesecake filling, divided

1 (21-oz.) can cherry pie filling, divided

2 (16-oz.) cans chocolate fudge frosting

Garnish:

**********

chocolate covered cherries, halved (optional)

Preparation:

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired. Store in refrigerator.

**********

(instead of cream cheese filling, I use whipped (heavy) cream)

**********

Bon Bon