All posts by Sharon

Red Velvet Poke Cake

May 4, 2014 Sharon 1 Comment

Red Velvet Poke Cake

Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip

Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.

Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.

Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.

*Photo found online – credit unknown – if its yours, will happily link to your post.

Sharon Springfield

Red Velvet Poke Cake

Appetizers, Main Dish

Taco Cups

May 3, 2014 Sharon Leave a comment

Taco Cups

These double decker taco cups are a great hot appetizer for your next fiesta! Layers of wonton wrappers, refried beans, taco seasoned ground beef, cheese and all your favorite taco toppings all in one tasty bite. Ole’!

Serve these at your Cinco de Mayo celebration or any other Latin themed party.

INGREDIENTS

1 pound ground beef
1 (1.25 ounce) package of Old El Paso taco seasoning mix
36 wonton wrappers
1 (16 ounce) can Old El Paso refried beans
36 tortilla chips
2 cups shredded cheddar cheese
sour optional toppings: cream, diced tomatoes, cilantro, onion

DIRECTIONS

Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.

Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.

Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.

Bake for 15-18 minutes or until golden brown.

Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)

Sharon Springfield

Double Decker Taco Cups

Casseroles, Crabmeat, Fish, Main Dish, Pasta, Scallops, Shrimp

Seafood Baked Ziti

May 2, 2014 Sharon 1 Comment

This was originally going to be a seafood lasagna but I had worked all day and was ready to be off my feet, so I just quickly threw this together as a casserole. It was amazing! Loved it so much that Seafood Baked Ziti is going to be a frequent flier in my dinner recipe rotation.

Seafood Baked Ziti

8 oz. ziti, cooked al dente’
15 oz. jar Alfredo Sauce
8 oz. pkg imitation crab (surimi), chopped – or real crab meat
1/2 pound peeled, deveined cooked shrimp, chopped
2 teaspoons minced garlic
1/2 cup fat free half & half
1/4 Parmesan cheese, shredded
2 tablespoons Kraft Italian cheese blend
2 slices Swiss cheese, diced
2 Tbs siced red bell pepper & sliced scallions with additional for garnish

In a large bowl, stir together all the ingredients except for the garnish. Pour into a 2 quart casserole and bake in preheated 350º F oven for 15 – 20 minutes. (Just until heated through and cheeses melt)

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119409/

Seafood Baked Ziti

Sharon Springfield

Desserts, Pie

Fudge Pie a la Mode

May 1, 2014 Sharon Leave a comment

Thank you Lorree for this delicious Fudge Pie!

2/3 cup evaporated milk
1/2 (12-oz) package semisweet chocolate morsels
2 Tablespoons butter
1 cup sugar
2 Tablespoons all purpose flour
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup chopped pecans
1 (9-inch) frozen unbaked pie crust
Ice cream

Preheat oven to 375F. Microwave first 3 ingredients in a large microwave safe bowl on high for1-1 1/2 minutes or until melted and smooth, whisking every 30 seconds.

Whisk sugar and flour into chocolate mixture. Add eggs one at a time, whisking just until blended. Whisk in vanilla and salt. Stir in pecans. Pour into pie shell.

Bake at 375 for 35-40 minutes or until set.
Cool 10 minutes before serving. Serve with ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119100/

Sharon Springfield

Fudge Pie A La Mode

Casseroles, Potatoes, Squash, Vegetables

Vegetable Tian

May 1, 2014 Sharon Leave a comment

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

Cooking With Sharon Springfield

All posts by Sharon

Red Velvet Poke Cake

Taco Cups

Double Decker Taco Cups

Seafood Baked Ziti

Seafood Baked Ziti

Fudge Pie a la Mode

Fudge Pie A La Mode

Vegetable Tian

Vegetable Tian

Sharing my love of cooking and favorite recipes with you!