Bake the cake as directed in a 9×13″ pan, two square, OR two round pans. Let cake cool completely. Poke holes in cooled cake with the handle of a wooden spoon. I like to vary the depth of the holes.
Mix 1 package raspberry gelatin dessert with 1 cup boiling water, stirring til dissolved. Add 1 cup cold water and stir. Pour over cake. Cover lightly with plastic wrap and refrigerate for 3 hours.
In mixer bowl, beat pudding mix with cold milk, the second package of gelatin dessert and vanilla until thickened. Add approximately 3 cups of whipped topping. Place in refrigerator to chill along with the cake.
PLEASE NOTE: To get the layered look as in the picture – mix your cake as directed on box. Pour into well greased and floured pans. You can use two 8 x 8 or 9 x 9 square pans – OR – use round baking pans.
When cool, remove cakes from pans and place each layer on a dinner plate. Then poke your holes and pour the Jello over the top. Cover lightly with plastic wrap. Refrigerate for about 3 hours.
Frost cake with pudding/Jello/vanilla mixture.
By Tika 7/24/15
Follow us in Facebook https://www.facebook.com/CHEWWANNAEAT
Follow us in Pinterest https://www.pinterest.com/source/chewwannaeat.wordpress.com/
A delicious soft cookie with a subtle taste of lemon.
YIELD: 16 cookies
1 cup + 1 TBSP all-purpose flour
6 Tablespoons salted butter, softened
2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
1/2 cup granulated sugar
½ Teaspoon vanilla extract
½ Teaspoon lemon extract
1 1/2 Teaspoons lemon juice
1 Teaspoon lemon zest
¼ Teaspoon salt
1/2 cup white chocolate chips
½ cup frozen blueberries (Craisins or raspberries are fantastic too!)
Line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.
Beat cream cheese and butter until fluffy. Add sugar and beat about 2 min.
Add egg, lemon zest, salt, lemon juice, both extracts, and beat well.
Add flour and beat on low speed until just incorporated.
Fold in white chocolate until combined. Add frozen blueberries, which will be partially thawed by now. (NOTE: If you prefer the blueberries to be swirled, don’t be so gentle with them. (I wanted them left whole).
Preheat oven now to 350*
Using a medium cookie dough scoop or two tablespoons place cookie dough balls on prepared baking sheets. I left them in a mound because it was near impossible to shape them. They will flatten and take on a cookie shape as they bake. Bake cookies for about 15 minutes or until tops are firm.
Cool in pan for 2 -3 min then place on cooling racks.
Look for the Large Yellow Spot – This is where the watermelon was laying in the field. Make sure it’s a decent size and is yellow.
Give it a Good Thump – You want to make sure it sounds hollow.
Dull Outside – You want to make sure the outside of the watermelon looks dull and not shiny. A shiny watermelon means its not ripe.
Lift it Up – You want to make sure it’s heavy for it’s size, which means it has a ton of water in it (what you want!!)
Nice Oval Shape – A uniform-shaped watermelon shows that it got the perfect amount of sunshine and water.
Bee Stings and White Scars – Look for these little guys. These little marks show that it’s sweet enough that even the bees were trying to get to the inside. The stings look like brown lines or dots on the melon.
2 red, yellow, or orange sweet mini peppers, seeded
1 sleeve Ritz or Town House crackers
3 TBSP mayo
Juice of ½ a lemon
2 tsp Dijon mustard
1/8 tsp red cayenne pepper (more if you like them spicy)
In small food processor, chop crackers and place in large bowl. Chop onions and peppers and add to bowl. Add rest of ingredients and mix well. Form into patties. If mixture is too wet, add 3 or 4 extra crackers. It should hold together well.
Preheat large frying pan and add about 2 TBSP Crisco, coconut oil or olive oil. When melted and hot, add patties and cook over medium heat until browned. Flip and cook second side. Serve with homemade tartar sauce and lemon wedges.
Suggested side dishes: salad, French fries, onion rings, cole slaw, macaroni and cheese