Category: All Recipes

SPARKLING FRUIT PUNCH

This Easy fruit punch is my go-to drink for every party and get-together. Super sweet, super fruity, and guaranteed to be a crowd-pleaser!

Every time I have served this fruit punch at a party, at least one person has asked for the recipe. It’s that good! It’s full of bold, fruity flavors with bubbly carbonation. The addition of the blended strawberries and bananas thickens the juice and gives it a smooth, creamy texture.

Not only is this juice amazingly delicious, but it’s also so easy to put together. It all comes together in under ten minutes! So it’s easy to serve at a casual backyard barbeque or dress it up with strawberries or fruit slices (lemon, lime, or pineapple slices) for a more formal get-together.

Looking for a more adult-themed beverage, add light rum or vodka to the fruit punch. Reduce the ginger ale to one liter and start with 3 to 4 cups of alcohol (you can always add more or less depending on your preference). You can also make the juice by following the instructions and then adding the vodka or rum to the individual glasses.

Sparkling Fruit Punch

This Easy fruit punch is my go-to drink for every party and get-together. Super sweet, super fruity, and guaranteed to be a crowd-pleaser!
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Drinks
Servings 20 servings

Ingredients
 

  • 1 can (46 ounces) pineapple juice,
  • ¾ cup frozen lemonade concentrate, thawed
  • 1 cup water, divided
  • ½ cup sugar
  • 2 large ripe bananas
  • 1 package (20 ounces) frozen unsweetened whole strawberries, thawed
  • 2 liters ginger ale, chilled
  • alcohol (optional), see notes

Instructions
 

  • In a punch bowl or large pitcher, combine pineapple juice, lemonade concentrate, ½ cup water, and sugar.
  • Place bananas, thawed strawberries, and remaining water in a blender; cover and process until smooth. Stir into the juice mixture.
  • Cover and refrigerate for 4 hours.
  • Just before serving, stir in the chilled ginger ale.
  • **See notes for adding alcohol

Notes

Looking for a more adult-themed beverage, add light rum or vodka to the fruit punch. Reduce the ginger ale to one liter and start with 3 to 4 cups of alcohol (you can always add more or less depending on your preference). You can also make the juice by following the instructions and then adding the vodka or rum to the individual glasses.
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PEACHES AND CREAM DUMP CAKE

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?

My husband can’t stand the name “dump cake,” but it’s what they are called…So, what is a dump cake? It’s a super easy dessert that’s a cross between a cake and a cobbler. It gets its name because all the ingredients are literally dumped into a 9×13 baking dish; no mixing bowl needed, no mixing or blending, everything just goes into the baking dish. So simple and easy, yet so delicious!!

I wanted something that was a little more than just peaches and cake mix, and the addition of cream cheese was the answer. It adds more flavor and creaminess to the cake, not to mention the addition of brown sugar and cinnamon, giving this cake a real cobbler taste. I love the addition of the pecans as well; they have such a nice sweet, buttery flavor that compliments the other flavors in this cake perfectly…My kids, however, were upset that I would even think to put nuts in their dessert…Oh, the horror! Of course, the pecans are optional, so leave them off if you must.

How to Make a Dump Cake:

There are not a lot of steps involved in making a dump cake, but I’ll share the basic steps with you:

You’ll Need:

  • 2 – cans of sliced peaches in light syrup
  • cinnamon
  • brown sugar
  • cream cheese
  • 1 – French vanilla cake mix
  • 1 – stick of butter of butter
  • pecan halves, optional
  • Start by preheating the oven to 350°F. Next, spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice. You will have a very runny cake if you add all the juice. But you need some liquid to help keep the cake mix soft as it bakes. **You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
(I took this picture before I changed the recipe to cut the cream cheese into smaller pieces. The cubes should be half this size and twice as many. )
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible. It’s important that you do not pat it down! You want to keep the cake mix fluffy so it bakes up nice and soft and not into a hard crust.
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. It should be bubbling, and the top starting to lightly brown. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

That’s it, nothing too hard there! Enjoy!

Peach and Cream Dump Cake

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?
4.88 from 8 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 2 – 29 ounce cans of sliced peaches in light syrup **See notes
  • 2 teaspoons cinnamon
  • ⅓ cup brown sugar
  • 8 ounces cream cheese, cut into about 48 small cubes
  • 1 French vanilla cake mix
  • ½ cup butter, (1 stick) cut into small pieces
  • ½ to 1 cup pecan halves, optional

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible without pressing the cake mix down (you want to keep it fluffy).
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

Notes

**You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
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STRAWBERRY JELLO POKE CAKE

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.

I have been enjoying this cake since I was a kid. Now I make this cake for my family and trust me, they love it as much as I did growing up. Recently my kids tried to convince me that since there are strawberries on the cake, they should be allowed to have it for breakfast… So I made them eat something healthy-ish first and then served them a piece (why not, you only live once)!

How do You Make a Jello Poke Cake?

If you have 15 minutes of free time, you have enough time to make this amazing cake. Seriously, that’s it!

Step 1: Using a box cake mix (use a white cake), bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.

Step 2: After the cake has cooled for 15 minutes, poke the cake with a fork about every 1/2 inch. Make sure to go all the way to the bottom of the cake.

Step 3: In a glass 2-cup measuring cup, mix the strawberry Jello with 1 cup of boiling water. Stir for 2 minutes until the Jello is completely dissolved. Then stir in 1/2 cold water. Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.

Step 4: Once the cake has chilled, spread on the Cool Whip and garnish with strawberries. Refrigerate until you are ready to serve.

That’s it; you’re done! I told you that was easy…And delicious!

Strawberry Jello Poke Cake

Incredibly light, moist, and bursting with flavor! This Strawberry Jello Poke Cake is always a crowd favorite…but it will be our secret that it only took about 15 minutes of work to make.
4.96 from 23 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 3 hours
Course Dessert
Servings 16 servings

Ingredients
 

  • 1 box white cake mix
  • 1 3-ounce box strawberry Jello
  • 1 cup boiling water
  • ½ cup cold water
  • 1 8-ounce tub Cool Whip topping
  • Strawberries for garnish, optional

Instructions
 

  • Bake the cake in a 9×13-inch pan according to the instructions on the box. Remove from the oven and cool the cake in the pan for 15 minutes.
  • Pierce the cake with a fork at ½-inch intervals.
  • In a 2 cup glass measuring cup, mix the dry Jello with 1 cup boiling water. Stir for 2 minutes until completely dissolved. Stir in cold water.
  • Carefully pour the Jello over the cake, making sure to pour over all the fork holes. Then refrigerate the cake for at least 3 hours.
  • After the cake has chilled, frost with the Cool Whip and garnish with strawberries. Refrigerate until ready to serve.

Notes

Store covered in the refrigerator for up to 3 days.
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CLASSIC EGG SALAD

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!

Every year around this time, I find myself with a bounty of brightly colored Easter eggs that need to be used – I just have a hard time throwing out perfectly good food! Of course, my kids eat some of the eggs, usually their favorite ones, but I always need to find a way to use the rest. So, without fail, I will make egg salad sandwiches. It’s such an easy and quick way to use up all those eggs! And everyone in my house loves this egg salad recipe, so it’s a win-win!

But honestly, you don’t have to wait for Easter to make this classic egg salad. It is just too delicious to have only once a year – not to mention it is incredibly easy. In about 25 minutes, you’ll have a delicious, protein-packed lunch, snack, or appetizer!

How to Boil the Perfect Egg Every Time!

Step 1: Place eggs in the bottom of a saucepan. 

Step 2: Fill the pan with cold water, 1 inch above the eggs.

Step 3: Bring the water to a rapid boil on the stovetop over high heat.

Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.

Step 5: Fill a large bowl with ice and water.

Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.

Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.

Making Egg Salad:

Once the eggs are boiled, you are almost done!

  • Chop the eggs, don’t dice them; you want some texture to egg salad.
  • Measure out 2 tablespoons of relish and drain off any excess liquid. It makes your egg salad runny if you add too much liquid. But, don’t worry; you will still get the tangy punch of flavor from the relish.
  • Add all the ingredients; Miracle Whip, mustard, relish, salt, and pepper (mince the parsley if using) and gently fold everything together.

That’s it! I told you it was easy.

  • This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • It also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack.

Classic Egg Salad

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!
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Prep Time 10 minutes
Cook Time 12 minutes
Course Salad
Servings 4 servings

Ingredients
 

  • 6 hard-boiled eggs
  • 4 tablespoons Miracle Whip
  • 2 teaspoons yellow mustard
  • 2 tablespoons sweet relish
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh minced parsley, (optional)
  • paprika for garnish, (optional)

Instructions
 

  • Boil 6 eggs (*see notes below), peel, and chop.
  • Measure out the 2 tablespoons of relish and drain off any excess liquid.
  • Add all the ingredients to the chopped eggs and gently fold together. Taste and add more salt if needed.
  • Serve in a standard sandwich, an open-faced sandwich, or serve with crackers.
  • Store in an air-tight container for up to 3 days.

Notes

  • This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
  • This also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
  • Serve with your favorite crackers for a delicious side dish or snack.
 

How to Boil the Perfect Egg:

Step 1: Place eggs in the bottom of a saucepan.
Step 2: Fill the pan with cold water, 1 inch above the eggs.
Step 3: Bring the water to a rapid boil on the stovetop over high heat.
Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.
Step 5: Fill a large bowl with ice and water.
Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.
Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.
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LAYERED RAINBOW JELLO

Jiggly, colorful, and bursting with flavor – What’s not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!

My kids go crazy over this jello dessert! They consumed an entire 9×13-in pan of this finger jello in two days. I did get a couple of pieces for myself, and I can’t say I blame them! It is amazing!

When you look at this recipe, you’ll notice extra gelatin added to the jello layers. This is finger jello and is intended to be picked up. Jello made per the directions on the box is too soft to pick up easily. Adding the unflavored gelatin creates firmer jello, making it easier to serve and eat with your fingers.

Is Making Layered Jello Hard?

The instructions may appear daunting, but it is not really difficult. However, it is time-consuming. Most of it is not active time but chilling time, as each layer (9 in all) needs to set before adding the next. Plan on the process taking at least 6 hours before you’re done. Again most of that is chilling time. If you can, I recommend making this the day before and allowing it to set up firmly overnight. The longer you chill it, the firmer your finger jello will be.

Making Layered Jello:

  • Start by preparing your 9×13-inch pan. Spray the pan very lightly with non-stick cooking spray. Then take a napkin or paper towel and evenly spread it around. This step helps your jello release more cleanly.
  • First, prepare the white layer: I make this before the jello layer so it can begin to cool. In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. Soaking the gelatin first helps soften it, so it dissolves better when you add hot water. Skipping this step often leads to clumpy gelatin. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • Prepare the first jello layer while the milk mixture is cooling. This is the blue layer. In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling water, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour it into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, making sure it is sitting level and flat, and allow it to set up for 30 minutes or until firm.

**If you can, I recommend pouring the layers with the pan in the refrigerator. As you add more layers and the pan gets fuller, it becomes increasingly difficult to carry it back and forth to the refrigerator without spilling. For the first layer, it doesn’t really matter.

  • Add the white layer: When the first jello layer is set firm, measure 1 cup of the sweetened condensed milk mixture. Pour it slowly and carefully over the first jello layer, ensuring the entire blue layer is covered. Allow it to set up for 20 to 30 minutes or until firm.
  • While the white layer is chilling, begin working on the next jello layer, the green layer. This will give the jello enough time to cool, and it will be ready when the white layer has set firm in about 30 minutes. Be sure to follow the same steps you did for the blue layer.
  • Continue to make layers, alternating jello layers with the white layers, letting each layer set up firm before adding the next one until all of the jello has been used up. If you find the white layer is setting up on the counter in between waiting for the colored layers to cool, place it in the microwave for 15 seconds and stir. (Be careful not to make it hot). You want to keep it smooth and runny enough to pour nicely over the jello layers.
  • After adding your final layer of jello, allow it to set up for at least 2 hours or, for best results, overnight.
  • Then slice into 1-inch to 1 1/2-inch pieces and remove using a small spatula. The first few pieces are the most challenging to get out of the pan, but you should have no problems after that.

Jello Variations:

One of the great things about this dessert is its versatility! You can use any flavor of jello you prefer or whatever jello color suits the occasion. You can also do fewer layers or make the layers thicker. So let your imagination go wild! Here are some other ideas for customizing these rainbow jello cubes for different events and holidays.

  • Fourth of July – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and blue (berry blue jello) – See my version here.
  • Valentines Day – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), and pink (watermelon jello)
  • Christmas – Red (raspberry or strawberry jello), white (sweetened condensed milk layer), green (lime jello)
  • Baby shower or gender reveal party – pink (watermelon jello), white (sweetened condensed milk layer), and blue (berry blue jello)

Layered Rainbow Jello

Jiggly, colorful, and bursting with flavor – What's not to love?! This finger jello is perfect for parties and is always a hit – loved by kids and adults alike!
5 from 1 vote
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Prep Time 15 minutes
Chill Time 6 hours
Course Dessert

Equipment

  • 9 x 13 inch pan

Ingredients
 

  • 8 individual packets Knox unflavored gelatin
  • 2 (14-ounce cans) sweetened condensed milk
  • 5 (3-ounce) packets of different Jello flavors (Berry Blue, Lime, Lemon, Orange, and Raspberry or Strawberry for red)

Instructions
 

  • Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
  • In a 4-cup glass measuring cup, add 3 packets of the Knox unflavored gelatin. Add a ¼ cup of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1¼ cup boiling water, stirring with a whisk until completely dissolved. Next, stir in the two cans of sweetened condensed milk. Add more hot water, if needed, to make a total of 4 cups. Set aside to cool.
  • In a 2-cup glass measuring cup, add 1 packet of Knox unflavored gelatin. Add 2 tablespoons of cool water, stirring to moisten the gelatin, then allow the gelatin to soak for 5 minutes. After 5 minutes, add 1½ cups of boiling, stirring until the gelatin is completely dissolved. Then pour in the box of blue jello, stirring until dissolved. Let cool for 20 minutes, then pour into the prepared 9 x 13-inch pan. Place the pan in the refrigerator, make sure it is sitting level and flat, and allow the jello to set up for 30 minutes.
  • When the first jello layer is set firm, leave the pan in the refrigerator if possible, and measure 1 cup of the sweetened condensed milk mixture. Pour slowly and carefully over the first jello layer, making sure the entire blue layer is covered. Allow to set up for 20 to 30 minutes or until firm.
  • While the sweetened condensed layer is setting up, prepare the green layer of jello, repeating the instructions in step 3.
    **Before adding the green layer, make sure the sweetened condensed milk layer is set firm.
  • For the remaining layers, alternate the milk mixture with a jello layer (alternating steps 3 and 4). For the remaining jello layers, the order is yellow, orange, and red.
    Remember to allow the jello to cool for 20 minutes before adding it to the pan.
    Allow each layer to set for at least 30 minutes before adding the next layer.
    **If possible, leave the pan in the refrigerator while pouring the layers. As the pan gets fuller, it gets challenging to carry it back and forth to the refrigerator without spilling.
  • Once all the layers have been added, allow the finished jello to set up for at least 2 hours or, even better, overnight before attempting to cut and remove.
  • Once completely set, cut into 1-inch to 1½-inch squares.

Notes

It is important to make sure your pan is sitting level in the refrigerator. Otherwise, you’ll have uneven layers. 
If, during the process, your sweetened condensed milk mixture starts to thicken, place it in the microwave for 15 seconds and stir well until smooth and thinned out. **Do not make it hot! If you do, allow it cool before using it.
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LILIKOI (PASSION FRUIT) MOUSSE

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!

I’ve been throwing a lot of lilikoi recipes at you lately…sorry, not sorry! Lilikoi is too fantastic of a fruit to regret any of it! The flavor is incredibly bold and lands somewhere between extremely sweet to extremely tart, depending on the individual fruit. But there really is nothing like it!

We had an incredible harvest this year. We had so much fruit! Our vines produce more than I can use right away, so I freeze the juice in half-cup containers, making it super easy to pull out what I need for a recipe.

This recipe is a favorite not only because it tastes amazing but because it comes together in 10 minutes with just a few ingredients.

One of the challenges with mousse is getting the texture right and having the whipped cream set up and firm. With the addition of just a little unflavored gelatin, it gives this mousse the perfect, foolproof consistency every time! Give it a try! You won’t regret it.

The Simple Steps to Making Lilikoi Mousse:

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
  • In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

That’s it! You’re done! So simple and so good!

Lilikoi Mousse

Light, fluffy, and bursting with lilikoi flavor! This amazing dessert comes together in 10 minutes for a decadent yet delicate dessert that will have you coming back for more!
5 from 7 votes
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Prep Time 10 minutes
Chill 1 hour
Course Dessert
Servings 4 servings

Ingredients
 

  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water
  • ⅓ cup granulated sugar
  • 6 tablespoons fresh lilikoi juice
  • 1 teaspoon lemon zest
  • 1 cup heavy cream or heavy whipping cream, very cold

Garnish Suggestions:

  • fresh fruit
  • lemon wedge
  • whipped cream or cool whip

Instructions
 

  • Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools very cold.
  • In a small microwave-safe bowl, soften the powdered gelatin in 2 tablespoons room temperature water, stirring gently to moisten all the gelatin. Let it stand for 5 minutes. Then microwave for 10 to 15 seconds until the gelatin is translucent. Set aside.
  • In the cold mixing bowl, add sugar, lilikoi juice, lemon zest, and heavy cream.
  • Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
  • Add the melted gelatin mixture and beat at low speed until well-blended and smooth.
  • Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
  • Garnish with whipped cream and fresh fruit.

Notes

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes. 
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