All posts by pamelashank2015

Desserts

STRAWBERRY MASCARPONE PRETZEL SALAD IN A JAR

Leave a comment

Strawberry Mascarpone Pretzel Salad in a Jar is a variation to the reto Strawberry Pretzel Salad that has been popular since the 1960'sStrawberry Mascarpone Pretzel Salad in a Jar

Strawberry Mascarpone Pretzel Salad in a Jar is a variation to the reto Strawberry Pretzel Salad that has been popular since the 1960’s. This dessert was at any covered dish event we ever went to. It is perfect for summer because it is colorful, refreshing, and so delicious.  Created in a jar with a lid makes it portable, it can be placed in a cooler on ice, and individual servings of any dessert are always a big hit. Continue reading STRAWBERRY MASCARPONE PRETZEL SALAD IN A JAR →

Salads, Sandwiches/Burgers

HONEY PECAN ROTISSERE CHICKEN SALAD

14 Comments

This Honey Pecan Rotisserie Chicken Salad is quick, easy and delicious.  I also want to show you  7 different ways that I serve it.

Honey Pecan Rotisserie Chciken Salad is delicious, easy to make and perfect for hot summer days.

One of my favorite go to recipes is the one I have for this
Honey Pecan Rotisserie Chicken Salad.  I have been making this one for about 20 years and am anxious to share it with you.  Chicken salad is so refreshing and with warmer weather coming, I am ready to make it almost weekly. Continue reading HONEY PECAN ROTISSERE CHICKEN SALAD →

Cakes/Cupcakes, Desserts, Parties/Events

“RETRO” SNACKS-COOK-OUT CUPCAKES

7 Comments

These “retro” snacks are fun to make and bring a smile to everyone’s face. 
We call them cook-out cupcakes.

Cook-out Cupcakes are a fun and tasty summertime dessert. Cupcakes are decorated to look like a cheeseburger. Loved by adults as well as children.

I have been making some “retro” snacks for my grandchildren this summer and thought of this one.  I have not made it for at least 6 or 7 years.  They use to love for me to make these cute little cook-out cupcakes when they were younger.  Continue reading “RETRO” SNACKS-COOK-OUT CUPCAKES →

Desserts

PEANUT BUTTER CHOCOLATE TEXAS SHEET CAKE

9 Comments

Sharing this Peanut Butter Chocolate Texas Sheet Cake recipe today.

Peanut Butter Chocolate Texas Sheetcake is an awesome dessert. The 2 kinds of sheet cakes are combined and topped with 2 kinds of frosting.

My favorite cake is Texas sheet cake and I make it every time that I need a dessert to serve a lot of people. A few days ago, I was in the mood to make one, but I was also in the mood to make a peanut butter sheet cake.  This crazy thought popped into my head that maybe I could make them both in one cake! That is how Peanut Butter Chocolate Texas Sheet Cake was created. It is so good!

Continue reading PEANUT BUTTER CHOCOLATE TEXAS SHEET CAKE →

Desserts

CHERRY CREAM PUFF RING

8 Comments

Sharing this Cherry Cream Puff Ring  recipe today and the memories it brings back to me.

This elegant dessert is a cream puff ring filled with pudding and cherry pie filling.

This is a dessert that my mother made frequently when I was growing up.  I had never made it before this week.  As a matter of fact, I did not even realize that I had the recipe.   I found it in a folder of old recipes last week-end.  This Cherry Cream Puff Ring  holds many special memories for me.

Continue reading CHERRY CREAM PUFF RING →

Cooking/Baking Downsized, Desserts

MINI CITRUS BUNDT CAKE WITH LEMON CURD & RASPBERRY SAUCE

4 Comments

Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor.Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor. 

Mini Citrus Bundt Cake with Lemon Curd and Raspberry Sauce is a perfect small dessert with lots of big flavor.

This Mini Citrus Bundt Cake is a moist and tender bundt cake, that was baked in a 6-inch mini bundt cake pan. It has a citrus vanilla flavor obtained from  using an extract called Fiori Di Sicilia, and is served with a homemade lemon curd and raspberry sauce. Continue reading MINI CITRUS BUNDT CAKE WITH LEMON CURD & RASPBERRY SAUCE →