Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Strawberry Shortcake Poke Cake Recipe
a General Mills Recipe

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INGREDIENTS:

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1 box Betty Crocker Super Moist white cake mix
1 1/4 cups half-and-half
1 tablespoon vegetable oil
4 eggs
1/2 cup strawberry syrup (look in coffee aisle or near ice cream toppings)
1 container (8 oz) frozen whipped topping, thawed
3 cups fresh whole strawberries, sliced
1/4 cup strawberry jam
(see my tips below)

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DIRECTIONS:

1: Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour (or just grease and flour the pan).
2: In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3: Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
4: Spread whipped topping over cake. In medium bowl, gently mix strawberries and jam. Top each serving with strawberry mixture. Store covered cake and strawberry mixture separately in refrigerator.

Darlene’s Tips:  The half and half that this recipe calls for probably gives the cake a creamier taste, but you could do this the easy (and cheaper) way by just baking a white or yellow cake according to the directions on the box then poke and add the syrup. Instead of syrup, can thin strawberry jam with some water and use that to fill the holes in the cake then just top with whipped topping. Let the recipe inspire you to do your own thing!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Peanut Butter and Jelly Monkey Bread Recipe
a General Mills Recipe

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INGREDIENTS:

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Monkey Bread
2 cans (16.3 oz) Pillsbury Grands!™ refrigerated biscuits
1/2 cup granulated sugar
1/2 cup grape jelly
3/4 cup (1 1/2 sticks) unsalted butter, melted

Glaze
1/2 cup powdered sugar
1 tablespoon peanut butter
1 tablespoon milk
optional: 1/4 cup Reese’s Puffs cereal, crushed (for topping)
(see my tips below)

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DIRECTIONS:

1: Heat oven to 350ºF. Grease a large bundt pan.
2: Divide biscuits and cut each biscuit into quarters. In a large bowl, toss biscuits with sugar until well coated.
3: Place a layer of biscuits in bottom of prepared bundt pan. Top with a few teaspoonfuls of grape jelly. Top with another few pieces of biscuits, then top with remaining jelly (in teaspoonfuls). Top with remaining biscuits.
4: Pour melted butter evenly over biscuits in bundt pan. Bake 30 minutes until center of bread is no longer doughy. Transfer to a cooling rack to cool 10 minutes, then carefully invert bread onto a serving plate. Let cool completely.
5: To make the glaze, combine powdered sugar, peanut butter and milk in a small bowl. Drizzle over cooled monkey bread. Top with crushed cereal if desired.

Darlene’s Tips:  You could do this with any flavor of jam or jelly. You could also toss some peanut butter flavored morsels onto the bread as you make the layers and some chopped peanuts too if you like. You could use chopped peanuts as a sprinkle topping instead of the crushed cereal.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Sugar Cookie Coconut Bars Recipe
a General Mills Recipe

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INGREDIENTS:

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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 1/2 cups white candy morsels
1 1/2 cups flaked coconut
1 cup slivered almonds
1 can (14 oz) sweetened condensed milk (not evaporated)
(see my tips below)

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DIRECTIONS:

1: Heat oven to 350°F. Grease 13×9-inch pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Sprinkle with 1 cup white morsels; press firmly into dough. Sprinkle with coconut and almonds; drizzle condensed milk over the top as evenly as possible (you can spread it with the back of a spoon).
2: Bake 20 to 30 minutes or until edges are golden brown and top is lightly browned. Cool completely, about 1 hour.
3: In small microwavable bowl, microwave the remaining white morsels on High 15 to 30 seconds. Stir until smooth. If necessary, microwave an additional 10 seconds at a time until melted. Drizzle over bars.

Darlene’s Tips:  You could do this with any flavor morsels. You could also swap out to whatever nuts you like or skip the nuts.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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