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!

Butterscotch Poke Cake Recipe
a General Mills Recipe

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INGREDIENTS:

Cake
1 box Betty Crocker Super Moist yellow cake mix (or any brand)
1/2 cup butter, melted
1 cup milk
3 eggs
(see my tips below)

Filling
1 box (4-serving size) Jell-O butterscotch-flavor instant pudding (or any brand)
2 cups cold milk

Topping
1 container (8 oz) Cool Whip frozen whipped topping, thawed (or any brand)
optional: 1/4 cup toffee bits

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DIRECTIONS:
1:  Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
2: In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3: Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
4: In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
5: When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top if desired. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.

Darlene’s Tips:  This is a basic poke cake recipe. You can use any flavor cake mix and pudding mix that you want. You can drizzle some syrup over the top just before serving. Use whatever flavor works best with the cake you decide to make, like chocolate syrup, caramel, strawberry, etc. Look for syrups in with the cocoa/coffee and also in with the ice cream topping.

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!

Crescent Wrapped String Cheese Sticks Recipe
a General Mills Recipe

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INGREDIENTS:

1 package (12 count) string cheese (low moisture part-skim mozzarella cheese)
24 pepperoni slices (from 6-oz package)
1 can (8 oz) Pillsbury refrigerated crescent dough sheet
(see my tips below)

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DIRECTIONS:
1: Heat oven to 400°F. Unwrap string cheese, and cut a 2-inch slit along one side of each, leaving ends intact. Cut pepperoni slices in half, and insert 4 halves into each cut side of mozzarella sticks.
2: On large cutting board, unroll dough; cut short side into 12 equal strips. Starting at one end of mozzarella stick, wind one strip of crescent dough around cheese, completely covering cheese. Seal ends, and place on ungreased cookie sheet. Repeat for remaining dough and mozzarella sticks.
3: Bake 10 to 12 minutes or until golden brown.

Darlene’s Tips:  You can skip the pepperoni if you want plain old crescent wrapped cheese sticks! Or you could use alternate meat like deli ham or turkey, even bologna or a hot dog. Some hot peppers would also be good for those who like spicy. Do whatever you want! Serve with a side of heated pizza sauce or marinara sause. Would also be good dipped in sour cream or bacon and horseradish dip (look for Heluva Good brand). Save on cheese by slicing one stick in half lengthwise and making two less-cheesy crescent wraps out of one stick. You could do the same to a hotdog.

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

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