Strawberry Shortcake Golden Oreo™ Poke Cake

Ingredients

Cake

1

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

1

cup strawberry jam

1

box (6-serving size) vanilla instant pudding and pie filling mix

3

cups cold milk

Topping

1

container (8 oz) Cool Whip™ frozen whipped topping, thawed

2

cups chopped Golden Oreo™ cookies (about 16 cookies)

1

cup chopped strawberries

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2

  Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
• 3

  With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• 4

  In small microwavable bowl, microwave jam uncovered on High 2 minutes, stirring after 1 minute, until mixture is warm and spreadable. Pour over cake; spread evenly over surface, working back and forth to fill holes.
• 5

  In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
• 6

  In medium bowl, stir together whipped topping and 1 cup of the chopped cookies. Spread evenly over cake. Refrigerate 30 minutes. Just before serving, top with chopped strawberries and remaining 1 cup chopped cookies. Cut into 5 rows by 3 rows.

Dulce de Leche Crepe Cake

Ingredients

1

cup butter, softened

2 3/4

cups powdered sugar

1

can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

15

ready-to-use 9-inch French crepes (from two 5-oz packages)

1

cup heavy whipping cream

Unsweetened baking cocoa

Steps

• 1

  In large bowl, beat softened butter with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating on low speed until combined.
• 2

  Reserve 1/4 cup dulce de leche in small microwavable bowl. Beat remaining dulce de leche into butter mixture with electric mixer on low speed until combined.
• 3

  Place 1 crepe on serving plate. Spread about 1/4 cup dulce de leche frosting on top. Top with another crepe. Repeat layers until all crepes and frosting are used, making sure cake is topped with unfrosted crepe.
• 4

  In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon and spread whipped cream on top of cake. Sprinkle lightly with cocoa. Microwave reserved 1/4 cup dulce de leche uncovered on High 30 seconds, stirring halfway through, until thin enough to drizzle. Cool slightly; drizzle over cake. Serve immediately.

No-Bake Chocolate Chip Cookie Dough Bars

Ingredients

Cookie Dough Base Layer:

1/2

cup unsalted butter, softened

1

cup packed light brown sugar

1

teaspoon vanilla extract

1/3

cup milk (non-dairy is fine)

1/2

teaspoon salt

2 1/3

cups oat flour (see tips)

1

cup mini chocolate chips

Chocolate Ganache Topping:

1 1/2

cups semisweet chocolate chips

2

tablespoons coconut oil (see tips)

Steps

• 1

  For the base layer: in a large mixing bowl, using an electric hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until well combined.
• 2

  Add in the vanilla extract, milk, salt and oat flour. Mix together until smooth.
• 3

  Fold in the mini chocolate chips until well distributed.
• 4

  Line an 8x8-inch baking pan with parchment or wax paper. Spread the “dough” out evenly, making sure to get it all the way into the corners of the pan. Refrigerate for at least two hours or until very solid.
• 5

  Once the base layer is solid, make the top layer by melting the remaining chocolate chips with coconut oil in a small saucepan over low heat.
• 6

  Once smooth, pour over the base layer and spread evenly. Return pan to fridge to solidify the chocolate layer (about 15 minutes).
• 7

  Slice into 2-inch squares. Serve immediately or keep refrigerated in an airtight container for up to a week.

Lemon-Blueberry Frozen Crunch Cake

Ingredients

1

box (8.94 oz) Nature Valley™ Crunchy Granola Bars, crushed into coarse crumbs

1/2

cup Gold Medal™ all-purpose flour

1/3

cup packed light brown sugar

6

tablespoons unsalted butter, melted

3

cups vanilla ice cream, softened

2

teaspoons high quality lemon emulsion/extract

3/4

cup frozen blueberries

Steps

• 1

  Preheat oven to 350ºF. Place the Nature Valley™ granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.
• 2

  In a large mixing bowl, add the softened ice cream and stir in the lemon extract. Stir in the frozen blueberries.
• 3

  Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.
• 4

  Let the dessert sit for about 5 minutes after removing from the freezer to soften, then cut into squares and serve.

Strawberry Shortcake Dip

Ingredients

Biscuits

1

can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits

2

tablespoons butter, melted

1

tablespoon sugar

Dip

1

package (16 oz) fresh strawberries, stemmed and diced

4

tablespoons sugar

1

tablespoon vanilla

1/2

teaspoon finely grated lemon peel

1

package (8 oz) cream cheese, softened

1

container (6 oz) Yoplait® Original vanilla yogurt

2

tablespoons thinly sliced fresh mint leaves

Steps

• 1

  Heat oven to 375°F. Line large rimmed baking pan with cooking parchment paper. Separate dough into 8 biscuits. Cut each biscuit into 4 strips. Place on pan. Brush top and sides of each biscuit piece with melted butter; sprinkle with 1 tablespoon sugar. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
• 2

  Meanwhile, in medium bowl, mix strawberries, 1 tablespoon of the sugar, the vanilla and lemon peel. Let stand 5 minutes.
• 3

  Meanwhile, place remaining 3 tablespoons sugar, the cream cheese and yogurt in medium bowl. With electric mixer, beat on medium speed until creamy and smooth. Spread cream cheese mixture on serving plate. Drain strawberry mixture, if necessary; spoon on top of cream cheese mixture. Sprinkle with mint leaves. Serve dip with biscuits as dippers.

Chicken Pot Pie Cupcakes

Ingredients

1

chicken breast, poached and diced

1

can (14.5 oz) cream of chicken soup

1

cup frozen mixed vegetables

1

cup shredded cheddar cheese

1

tablespoon Herbs De Provence

1

teaspoon onion powder

1

teaspoon garlic salt

2

cans (10 oz each)  refrigerated biscuits

Steps

• 1

  Preheat your oven to 400ºF. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• 2

  Lightly grease a 12-cup muffin tin and place the  biscuits into each cup, pressing into the bottom and up the sides.
• 3

  Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
• 4

  Let rest for about 3 minutes and dig in!