Pretty Pink Flamingo Cake

I recently saw this amazing recipe (again) and since I'm in Florida and 

my home and yard are decorated with all kinds of flamingo decor, I thought 

this would be perfect to take to a recent potluck in the RV park where I live for the winter. 

(The cake was actually thicker than it looks!)

(hover over photo to pin) 

It's a Southern Plate original, but I changed just a couple of 

things (which I will tell you as we go)....

What a F-U-N cake!  Big kids as well as little ones will love the

bright color and the combo of cherries and pineapple in the 

frosting...made with Cool Whip. 

Do hope you enjoy soon - it would be awesome for a pool party,

picnic, or summer potluck!  AND...you can make it ahead!!!

It's all very simple, delicious and refreshing, so let's get to it....

(hover over photo to pin) 

PINK FLAMINGO CAKE 

CAKE: 

1 box (15 ozs) white cake mix 

1 sm. box (4-serving size) cherry jello, dry 

3/4 c. vegetable oil 

(or use 1/2 c. applesauce and 1/4 c. oil) 

3/4 c. buttermilk

3 eggs

1 tsp. real vanilla

(I added for a 'pop' of flavor) 

FROSTING: 

8 ozs. crushed pineapple, with juice

(I used half a 20 ozs. can)

1 sm. (4-serv. size) instant (french) vanilla pudding mix

16 ozs. Cool Whip, thawed  

(I used 12 ozs.)

8 ozs. jar maraschino cherries, chopped in half

(you may want to save a few to top the cake) 

Preheat oven to 350*. 

Spray a 9" X 13" baking pan with non-stick spray. 

In a large mixing bowl, add cake mix, jello, (applesauce, if using), oil, buttermilk,

eggs and vanilla.  Beat with an electric mixer for about 2 minutes

until smooth and well blended.  Pour into prepared pan. Bake 30 - 35 minutes 

until cake pops up when touched.  Cool completely. 

In medium bowl, place the pineapple and juice in a bowl; sprinkle dry pudding mix over the top and

stir until blended.  Stir in whipped topping. Add chopped cherries and 

some cherry juice until 'frosting' turns pink, about 1/4 c. juice.  

Spread topping evenly over the cake. Cover and refrigerate up to 3 days before 

serving.  

This is the doormat at my front door at my FL paradise...

​

Amish Peanut Butter Pie

Yummm oh yummmm!  And yes please! 

Your family will be so happy when you make this luscious pie for them. 

I have a similar recipe...

No Bake Peanut Butter Pie..

that's made with instant pudding. 

(I love having the option to make it sugar free that way)...

This recipe is made from scratch and also has layers of a peanut butter/powdered sugar mixture that sweetens it a little more. 

Folks often ask why a recipe claims to be "Amish". 

from what I've read, I'd have to say it's because it's a 'simple' recipe, using ingredients you'd have on hand. I know several folks who LOVE 

their Amish cookbooks!

On my blog, I also have these "Amish" recipes...

(click on links below) 

Amish Cinnamon Swirl Quick Bread

​Simple Amish Stovetop Custard

Amish Cheeseburger Soup

Back to this pie recipe...the pudding part isn't real sweet, but the 

powdered sugar/pb mixture sweetens it up...

And yes, you can certainly make this with a baked pie crust if desired! 

Here you go!  Enjoy every tasty bite! 

(hover over photo to pin) 

AMISH PEANUT BUTTER PIE 

1 9" graham cracker pie crust

PUDDING: 

1 c. half & half

(May use regular milk) 

3 egg yolks

1/2 c. cornstarch

1/2 tsp. salt

1 tsp. vanilla extract

(real is best!) 

2-1/2 c. milk

3 Tb. butter

1/2 c. sugar

1/3 c. peanut butter,

creamy or chunky 

CRUMB  MIXTURE:     

1 c. powdered sugar

1/2 c. peanut butter

TOPPING: 

1+ c. Cool Whip, thawed 

(Meringue idea below!) 

In a large bowl, whisk the egg yolks until fluffy;  gradually add the 1/2 & 1/2, cornstarch, salt, and vanilla until smooth; set aside. 

In large saucepan, heat 2-1/2 c. milk, butter, sugar and peanut butter until just 

before boiling.  Add a cup of the hot milk mixture to the cornstarch mixture slowly while whisking and then add it all to the hot milk mixture, whisking until smooth. Continue to heat until mixture thickens.  Remove from heat and let cool about 10 minutes, then chill with plastic wrap directly on top of pudding to prevent getting 'skin'. 

In medium bowl, combine powdered sugar and peanut butter together until it becomes coarse crumbles; set aside. 

When pudding is cooled, add about 1/3 of the pb crumbs to the bottom of the pie crust. Add half the pudding to the pie shell; sprinkle another 1/3 of the crumbs, then pour remaining pudding over. Top with Cool Whip, then the reserved crumbs.  Chill before serving. 

(My sis-in-love makes a similar pie and uses the 3 egg whites to make

a meringue. Beat egg whites until stiff, then add 1/4 tsp. cream of tartar.  

Spread meringue over HOT filling; then sprinkle remaining crumbs and bake

12 - 15 minutes at 350*) 

You might also enjoy...

Easy Peanut Butter Cookies from a Cake Mix

   

  

  

1-Minute Nutterbutter Fudge (Microwave)

​

Chocaroon Pie

Such a tasty dessert!  Get ready to share the recipe when you share the pie!

I added this recipe to my last cookbook, Fork Favorites, and it came from 

a dear friend in Florida, Jo Ann. 

Her motto is ALWAYS BAKE WITH LOVE!  

Gotta love that right??? 

Jo Ann and I have so many things in common and not only enjoy each other's company...we've been told we look like sisters.  (We both have the same short grey haircuts and wear glasses).  She's a great cook and loves to feed folks 

like I do. 

One bite of this luscious treat and you'll know you will be making it again. 

Instead of making the chocolate bottom layer from scratch, you can also use a brownie mix (9" x 13" family size) and make 2 pies.  

(Your family will thank you!) 

The topping is made with coconut and sweetened condensed milk. 

Now all of you s.c.m. lovers know it's gonna be good! 

And you surely can't go wrong doing that.  I promise you won't have a hard time watching it disappear! 

CHOCAROON PIE 

Crust: 

3 sq. unsweetened chocolate 

(you may substitute 9Tb. baking cocoa and 3 Tb. oil) 

1/2 c. butter or margarine

3/4 c. sugar 

3 eggs, slightly beaten

1/2 c. all purpose flour

1 tsp. vanilla extract 

Topping: 

2/3 c. sweetened condensed milk

2-2/3 c. coconut 

Preheat oven to 350*. Grease 9" pie plate; set aside.  

In large saucepan, melt chocolate and butter over low heat.  Allow to cool a few minutes; add sugar, eggs, flour and vanilla; stir (by hand) until well blended.  Pour into prepared pie plate.

In medium bowl, combine sweetened condensed milk and coconut.  Spoon over chocolate mixture, leaving 1/2 - 1" border. Bake 30 minutes; cool before serving. 

You may also enjoy...

Pecan Cheesecake Pie

​

Frosted Zucchini Brownies (1 minute frosting!)

I am ALWAYS trying new recipes!

These brownies are OUTSTANDING!  So very moist...just the right chocolate-y flavor...

AND...they have a simple but amazing frosting to top them off! 

These are some of the BEST I've ever tasted!! 

I love that they stay moist for a few days...if they last very long!

Many of us have an abundance of fresh zucchini in the summertime, 

and hopefully we all stock up in the summertime when they are plentiful,

so that we can bake luscious goodies like these in the cooler months. 

I love making things like...

Zucchini Cupcakes with Salted Caramel Frosting

Zippy Zucchini Pineapple Bread

Mom's Zucchini Casserole

And how cool is it that zucchini can be used in 'Zavory or Zweet' dishes?  ;-)

I have nearly 50 recipes that include zucchini here at my blog!

Check out that search engine (top left corner) 

Anyway...back to the brownies, the star of this show!

I always lower the sugar amount.  These were perfectly fine with 1 cup 

(each - brownies and the frosting) 

(vs. the 1-1/2 c. sugar called for in original recipe - just for the brownies

An additional 1-1/2 c. for frosting - NO thank you!) 

You can easily cut this in half for an 8" sq. panfull.  Just beat an egg and add half of it...the rest is easier to measure. 

Fabulous and Moist - don't miss these!  

I stirred these by hand with a spatula...no need to drag out the mixer!

FROSTED ZUCCHINI BROWNIES 

Brownie: 

1/2 c. vegetable oil

1  c. white sugar

2 tsp. vanilla extract

1 egg

2 c. all purpose flour

1/2 c. unsweetened baking cocoa powder

2 tsp. baking soda

2-1/2 c. grated zucchini - about 1 large

(be sure to add all the water in them)

(I added 1 Tb. water to batter but depending on how much water

in the zucchini, you may not need to.  Batter should be easy to pour) 

Frosting: 

1/3 c. milk

1/3 c. butter

1 c. white sugar

1 c. chocolate chips 

Preheat oven to 350*. Grease and flour 9" X 13" baking dish; set aside. 

In large bowl, combine oil, sugar, egg and vanilla. In a separate bowl combine

flour, baking cocoa and baking soda.  Add flour mixture to sugar mixture; stir well. It will be quite dry, but once you gently stir the zucchini in, it should loosen up with the added moisture.  Spread in pan evenly. 

Bake 25 - 28 minutes, being careful not to overbake. Test with toothpick in the center.  If it comes out mostly clean, they're done. 

While cake is cooling, in small saucepan, combine butter, milk and sugar. Bring to boil over medium heat; boiling vigorously for 30 seconds.  Remove from heat; add chocolate chips, stirring by hand until smooth.  Immediately pour over warm brownies Cool completely before cutting.  

Get ready to share this recipe!! 

Recipe inspired by Spend with Pennies

Linked up at 

Meal Plan Monday

You may also like...

Self-Frosted Zucchini Cake

Creamy Zucchini & Carrot Soup

​

The Bryan Times - August 19, 2019 - Lemons

While I do remember I shared some lemon recipes with you a few months ago, there are so many options using this citrus fruit loaded with Vitamin C, I just had to share more ideas. And I did say I'd share some lemonade recipes, so here you are...

I'm sure you've heard the old saying, "When life hands you lemons, make lemonade". While that's a great perspective, we can do so much more with lemons and their peel. 

                                                        

Luscious Lemon Cooler Cream Cake

Use juice or peel to freshen your microwave, and help you get it clean in no time! Add lemon rinds (or juice) to a microwave-safe bowl (I use my glass measuring cup) filled with 2 c. water. Microwave on high for four or five minutes. Let stand another five minutes, allowing the water to steam the walls and top of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. AND the microwave will smell clean and fresh. You're Welcome!

If your fridge needs a pick-me-up, dab a cotton ball or sponge in lemon juice and leave it in the refrigerator for a few hours to neutralize odors. 

My sis-in-love, Carol Herman, shared this dessert with us at a recent Baker Sibling gathering.  We all went a little crazy over it. The only thing I changed was to cut the amount of cold water in half. 

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. Yield: 12 - 15 servings

Hope you enjoy these fruity, refreshing drinks. Great to help you 'chill'.                       

Simple Homemade Lemonade

(Sugar Free Option) 

SIMPLE HOMEMADE LEMONADE

1 scant cup (just less than) sugar or sweetener

1 c. water

7 c. water (sparkling - for a 'kick') 

1 c. fresh squeezed (or bottled) lemon juice 

1 lemon, quartered, for serving

1 lemon sliced, for serving

Make a simple syrup by adding sugar and 1 c. water to a saucepan; heat until sugar is dissolved. (I used a microwave safe dish and warmed it for 2 minutes - stir until sugar dissolves). Allow to cool. 

Add 7 cups water and lemon juice to 2-qt. pitcher.  Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. Yield: 6 - 8 servings.  Recipe can easily be doubled to make a gallon! TIP:  I suggest not adding slices to lemonade until ready to serve as the peel can make the lemonade bitter if it sits too long. 

WATERMELON LEMONADE

2 c. water

3/4 - 1 c. sugar 

(or xylitol..or your fav sugar substitute)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 generous cups of cubed watermelon (seeds removed)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Lady Bird Johnson once said  “Children are likely to live up to what you believe of them."

Luscious Lemon Cooler Cream Cake!!! (A must-make!)

Oh my! If you are a lemon lover, you're going to go wild over this amazing dessert!

My Sis-in-Love, Susie, brought this to a Baker sibling gathering recently and we 

all agreed it is a fabulous summer dessert! 

This is not a very good picture, but I hope it inspires you to try it.  It's simple to make...don't be surprised if your family doesn't ask for it again - pronto!

It is VERY moist! SO moist that we didn't even cut it into pieces, we just scooped it out with a big spoon!

It's similar to a jello poke cake with a 'frosting' made with whipped topping, dry pudding mix and jello too.  It's hard to stop eating it after one piece!!! 

It's great to make ahead and let it set overnight to 'marry' the flavors. 

Not only is this an awesome dessert, it's frugal too! That's always a plus. 

Susie got the recipe here from allrecipes.com

(there's a video there if you're interested!) 

This cake has over 200 wonderful reviews!!

The only change I made was to cut back cold water from 1 c. to 1/2 c.

(hover over photo to pin)

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. 

Yield: 12 - 15 servings

You might also enjoy...

Tasty Lemon Chess Pie

Glazed Lemon Bread (AKA Lemonade Bread)

​

The Bryan Times - June 3, 2019 - Strawberries & Patriotism

Welcome June! We're all hoping the warmer temps will stay with us this month! June also brings strawberry season and Flag Day. Be sure to celebrate Flag Day on June 14th by flying the Stars and Stripes. 

Tips for displaying Old Glory: 

Don't display a flag at night unless it's illuminated.  If lighting isn't possible, make sure to take yours down at sunset. 

Always be sure the union (the blue field) is at the top left if you hang the flag from a staff projecting from a window or building. 

Never allow the flag to touch anything beneath it. 

Be sure to retire frayed or worn flags - they're no longer fit to serve as a symbol of our country.  Please don't just trash them. Most American Legion or Veterans posts host flag-burning ceremonies for this purpose. 

A dear friend gave me this recipe 20 years ago.  She made it for every reunion or potluck all summer long.  It's a delightful dessert. 

(Hint: If you want to save time, you can use a 16 ozs. pkg. of ready-made sugar cookie dough for the crust and mix an 8-oz. pkg. of cream cheese with a 7-oz. jar of marshmallow cream for the filling.)

"Lightened" Strawberry Pizza

STRAWBERRY PIZZA

1-1/2 c. all purpose flour

1 c. cold butter, cut into chunks

1/3 - 1/2 c. brown sugar
1/2 c. chopped pecans

1 - 8 oz. cream cheese, softened (reduced fat is fine)

3/4 c. powdered sugar

1 - 8 oz. tub (lite) Cool Whip, thawed

4 c. cleaned, sliced fresh strawberries

1 - 16 oz. pkg. (sugar free) strawberry glaze

Preheat oven to 350*. In large  bowl, combine flour, butter, brown sugar and nuts. Spread on 14" pizza pan or smaller-sized cookie sheet. Bake 12 - 15 minutes until browned. Cool.

In medium bowl, combine cream cheese and powdered sugar; beat until smooth. Fold in whipped topping and spread over cooled crust. Refrigerate for 15 minutes to set up.

In large bowl, combine fresh strawberries and glaze until coated. Spread out over cream cheese filling, then top with dollops of Cool Whip to serve. Keep leftovers refrigerated. Serves 10 - 15, depending on how you cut it. 

Do you know how to make fresh strawberries last longer?  Try this 'trick'..Just mix 2 cups of cold water with 1/2 cup of white vinegar in a large bowl and soak fresh strawberries (with tops on them) for about 20 minutes! Drain in a colander, rinse them and then lay the strawberries on a towel or paper towels to dry completely, about an hour. (A key to keeping them fresh) Refrigerate until ready to eat. (You won't be able to taste the vinegar!) 

If you are privileged to know Delores Cook from Bryan, you may have tasted these amazing melt-in-your-mouth goodies. (You can just imagine how quickly the COOKS and the BAKERS became friends!) This unusual cookie dough intrigues me. The batter is similar to pancake and they bake only 5 minutes at 450*. They also make wonderful 'shortcake' for your strawberries so enjoy them soon, with or without berries. 

SPECIAL SUGAR COOKIES 

2 c. buttermilk

2 tsp. baking soda

2 c. oil

3 c. sugar 

(I use 2-1/2 c.)

4 eggs

6 c. flour

6 tsp. baking powder

1 tsp. salt

1 Tb. vanilla extract

Preheat oven to 450*. Prepare a cookie sheet with parchment paper or a silpat. 

In small bowl, place buttermilk and baking soda; allow to stand while mixing oil, sugar and eggs in large bowl. Add buttermilk mixture, beating until smooth. Add flour, baking powder, salt and vanilla, beating until well blended. 

Drop by tablespoonsful onto prepared cookie sheet; sprinkle with sugar if desired. (Don't be alarmed - dough will spread) Bake 5 - 6 minutes. Remove to wire rack to cool. Allow cookie sheet to cool a couple of minutes before baking next batch. These freeze nicely.  Yield: about 5 dozen.

"Keep your face to the sun and you will never see the shadows." - Helen Keller (a blind woman)