Jell-O Pudding Poke Cake

1 package (2-layer size) yellow cake mix or cake mix with pudding in the mix
4 cups cold milk
2 packages (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling

Prepare and bake cake mix as directed on package for 13 X 9-inch baking pan. Remove from oven. Immediately poke holes down through cake to pan at 1-inch intervals with round handle of (Or poke holes with a plastic drinking straw, using turning motion to make large holes.)

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to frost cake.

Refrigerate at least 1 hour or until read to serve.


Helpful Tips

Invite the kids into the kitchen to help you whip up this scrumptious dessert. What fun to poke holes into a cake, frost it with pudding and discover the yummy surprise inside!

Mix'n'Match

To make a chocolate pudding poke cake substitute the yellow cake mix for a chocolate cake mix and the chocolate instant pudding for vanilla instant pudding.

Banana Nut Muffins

1 1/2 cups all-purpose flour
1 cup chopped walnuts
1/2 cup toasted wheat germ
1/2 cup brown sugar
1 Tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 ripe bananas mashed
3/4 cup milk
5 Tablespoons melted butter
1 egg
Cinnamon sugar (optional)


Preheat oven to 400°F. Fit 12 muffin cups with paper liners. Coat each with cooking spray.

Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl. Stir in bananas, milk, butter and egg. Mix just until blended.

Using an ice cream scoop, fill muffin cups evenly with batter. Sprinkle with cinnamon sugar, if desired.

Bake muffins until a skewer inserted into centers comes out clean, 20-22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

Makes 1 dozen muffins


Helpful Tips

Overmixing muffin batter can cause "tunnels" and pointed tops; mix just until dry ingrediants are moistened.

French Toast Casserole

1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter
2 Tablespoons light corn syrup
10 slices French bread, about 1-inch thick
2 cups milk
4 large eggs, beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 quart fresh strawberries, cleaned, sliced
1 Tablespoon honey
1 Tablespoon lemon juice
Confectioners' sugar


Place brown sugar, butter and corn syrup in a medium saucepan. Cook over low heat until mixture comes to a boil; boil 1 minute. Pour into 13- x 9-inch baking dish. Arrange bread in single layer over sauce.

Combine milk, eggs, vanilla and salt in a medium bowl. Whisk until smooth. Pour over bread in dish. Cover; chill overnight.

Combine the strawberries, honey and lemon juice in a medium bowl. Chill until ready to serve.

Preheat oven to 350°F. Cook casserole until knife inserted in center comes out clean and bread is browned, 45-55 minutes. Sprinkle lightly with confectioners' sugar. Serve warm with strawberry mixture.

Makes 5 servings


Helpful Tips

To judge the doneness of any egg dish, insert a knife into the center. It should come out clean-that is, without any egg mixture clinging to it.

Mix 'n' Match

Make a slit in the side of each slice of bread and insert a small piece of ham or cheese for a heartier breakfast.

Taco Burgers

1 pound lean ground beef
1 envelope (1 1/4-ounce) taco seasoning mix
1 cup salsa, divided
1 cup refried beans
3 Tablespoons chopped fresh cilantro
4 large hamburger buns
1 medium tomato, diced
1 cup shredded iceberg lettuce
1 small purple onion, sliced
1 cup (4 ounces) shredded zesty Mexican cheese or Cheddar cheese
Garnish: fresh cilantro sprigs (optional)


Combine beef and taco seasoning mix; shape into 4 patties. Cook in a large nonstick skillet coated with non-stick cooking spray over medium heat 4 to 5 minutes on each side or until done.

Combine 1/4 cup salsa, the beans, and cilantro; spread on cut sides of buns.

Stir together remaining 3/4 cup salsa and the tomato. Serve patties on buns with salsa mixture, lettuce, onion, and cheese. Garnish if desired.

Makes 4 servings


Helpful Tips

For spicier Taco Burgers use hot salsa.

Fiesta Taco Pie

4 cups white corn tortilla chips
1 egg white, beaten
1 pound lean ground beef
3/4 cup chopped onion
1 clove garlic, minced
1 can (15 ounces) red kidney beans, drained
1/2 cup tomato salsa
1-2 teaspoons chili powder
3/4 teaspoon salt
2 cups shredded Cheddar cheese
2 cups shredded iceberg lettuce
1 medium tomato diced
Sour cream and guacamole (optional)

Preheat oven to 400°F. Coat a 10-inch glass pie plate with cooking spray. Crush tortilla chips into small pieces.

Mix tortilla chips with egg white and press evenly into the pie plate to form a crust. Bake until crisp, about 15 minutes.

Brown the beef, onion and garlic in a medium nonstick skillet over medium-high heat. Mix in the kidney beans, salsa, chili powder and salt. Simmer 10 minutes.

Stir 1/2 cup shredded Cheddar into the beef mixture; pour the mixture into the baked crust. Top with the remaining Cheddar, lettuce and tomato.

Serve with sour cream and guacamole, if desired.

Makes 8 servings


Helpful Tips

To crush tortilla chips, place in a bag and crush with palms of hands. Tortilla chip pieces should be no smaller than 1/2 inch for best texture.

Hershey's Milk Chocolate Chip Giant Cookie

6 Tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
2 cups (11 1/2-ounce package) Hershey's Milk Chocolate Chips
Frosting (optional)
Ice cream (optional)


Preheat oven to 350°F. Line two 9-inch round baking pans with foil, extending foil over edges of pans.

Beat butter, granulated sugar, brown sugar and vailla until fluffy. Add egg; beat well. Stir together flour and baking soda; gradually add to butter mixture, beating until well blended. Stir in milk chocolate chips, Spread one half of batter into each prepared pan, spreading to 1 inch from edge. (Cookies will spread to edge when baking.)

Bake 18 to 22 minutes or until lightly browned. (Baking cookies on the middle rack of the oven one pan at a time will prevent uneven browning) Cool completely; carefully lift cookies from pans and remove foil. Frost, if desired. Cut each cookie into wedges; serve topped with scoop of ice cream, if desired.


Helpful Tips

Sugar will keep indefinitely stored in a container in a cool, dry place. Brown sugar dries out and hardens if exposed to air. Add an apple slice to the container to return moisture to the sugar.