Southern Strawberry Punch Bowl Cake

Southern Strawberry Punch Bowl Cake 

 

 

I have to admit that I first saw this recipe on Facebook.  It looked so delicious that I couldn’t wait to try making this.  So I had to have an excuse … ah … a Christmas party. 

You’ll be pleased to know that it was a success.  If you are looking for an easy, yet totally yummy dessert that goes a long way this is one you should make. 

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Anchor Hocking Presence Trifle Bowl

Display your dessert beautifully in this fluted clear glass 3 quart bowl.

Measures 8 ½ tall by 8 inches wide.

Dishwasher safe. USA made.

 

Recipe Details

Prep to Table: varies

One Glass Punch or Truffle Bowl

Serves lots!

Ingredients

 1 yellow cake mix (you can use white, but yellow tastes better)

1 (6 oz.) pkg. instant vanilla pudding

1 large can crushed pineapple, drained

1 (10 oz.) pkgs. Sliced frozen strawberries

2 large bananas sliced

1 (16 oz.) carton Light Cool Whip

Directions

Bake the cake according to the directions on the package.  Let them cool several hours. 

Prepare the pudding as directed on the package also and let it cool in the refrigerator as well. 

Divide one cake into 2 inch squares and place them in the bottom of the punch bowl. 

Spread half of the pudding over the cake.  Spoon half of the pineapple, strawberries and bananas over the pudding.   

Evenly spread half of the cool whip over the entire mixture.   

Repeat the same with the remaining ingredients leaving some Cool Whip for the top.  Place in refrigerator overnight (this step is important). 

You may also like to make it with cherry or strawberry pie filling with chopped walnuts on top. 

For more punch bowl cake recipes check out http://www.cooks.com/.

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Scripture reference if used taken from the New King James Bible Version provided by Gateway Bible
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Asparagus and Egg Casserole Recipe

Asparagus and Egg Casserole

 

 

What can be better than a one pot meal dish?

 

I’ll tell you, having a recipe the entire family likes that is as easy to clean up as it is to make. 

My Asparagus and Egg Casserole recipe is perfect for vegetarian or meat eaters by simply adding a meat of choice. 

 

A favored meal any time of day or night.

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The Corning Ware 4 quart roaster works great for this recipe.  It has a clear cover making it nice for presentation. 

Use it for roasting, baking, serving or storing in the refrigerator.

It’s safe for using in the over or microwave.  This classic white dish measures 5x9x15 and has a limited one year warranty.

Corning Ware French White 2 Piece 4-Quart Covered Oval Roaster

Recipe Details

Prep to Table: 55 minutes

One Oven Safe Dish

Serves 2-3

Ingredients

3 tablespoons butter

3 slices of low fat American cheese

1/4 cup low fat shredded cheddar (optional)

3 large eggs

1 can of asparagus (10 1/2 oz.) cut spears. Drained/washed

1 can of diced potatoes (15 oz) drain and wash

3 veggie sausages cut into small pieces (I use Morning Star)

Pepper (to taste)

Coat the casserole dish with non-stick cooking spray

Directions

Preparing the canned vegetables: drain, wash, re-drain. Be sure to press lightly on the asparagus with a fork or spoon to get out all the excess liquid. Do not add salt. There is plenty in the canned veggies; however, you can have a salt shaker on the table if people desire it.

1. Blend in a mixing bowl three large eggs, 2 tablespoons of melted butter and pepper.

2. Add potatoes, "sausage" and asparagus.

3. Pour 1/2 the mixture into a spray coated casserole dish.

4. Tear the slices of cheese into smaller pieces and scatter them ontop of the mixture.

5. Pour the remaining mixture over the cheese.

6. If desired sprinkle shredded cheddar over the top. Too much makes the casserole greasy.

7. Bake at 350 degrees for about 40-45 minutes (depending on oven).

Toothpick should come out clean.

Variations: Use veggie dogs cut into 1/2 pieces. If you must use meat, some add chopped/cubed ham, meat sausage or chicken.

Note: I do not use the shredded cheese myself. I prefer a cleaner taste.

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Scripture reference if used taken from the New King James Bible Version provided by Gateway Bible
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Asparagus and Egg Casserole, Casseroles, Favored Cooking, Favored1, One Pot Meals, Vegan and Vegetarian Recipes, Healthy Meals

West African Vegetarian Vegetable Stew Recipe

 West African Vegetarian Vegetable Stew

 

This is one of my family’s favorite stew recipes.  It’s stocked with robust flavors that will take you away from traditional stews.

For people on the go with no time to cook something spectacular, this one pot dish will have you looking like a chef. 

Serve it by itself, with rice or Chinese noodles.  Left overs can easily be frozen in one quart containers.

 

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For more one pot recipes you may like one of my favorite cookbooks from Campbell's soups. 

More than 400 recipes in a 5 ring binder.  Browse through 22 chapters for any size menu from appetizers, grilling, casseroles, desserts and fun snacks for the kids.

Campbell's Recipe Collection

 

  

Recipe Details

Prep to Table: 45 minutes

One Stock Pot or 12” Skillet

Serves 4-6

Ingredients

1 tablespoon vegetable oil

2 large sliced onions (2 cups)

2 minced garlic cloves

1 pound sweet potatoes peeled and diced

1 large tomato chopped (2 cups)

1/2 cup raisins

1/2 teaspoon of ground cinnamon

1/2 teaspoon crushed red pepper

14 oz. of vegetable broth

15 oz. can low salt Garbanzo beans drained and rinsed

4 cups chopped fresh spinach leaves

Directions

1.     Heat oil in a 12 inch skillet over medium heat. Add onion and garlic. Cook until tender.

2.     Add potatoes, tomatoes and cook for 5 minutes. Stir in raisins, cinnamon, pepper, broth and heat until it boils. Turn down heat to low setting. Cover and cook for additional 15 minutes.

3.     Stir in garbanzo beans, spinach. Cook until spinach is wilted. Can be served over cooked rice or noodles. 

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Scripture reference if used taken from the New King James Bible Version provided by Gateway Bible
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Campbell's Soup Recipes, Crock Pot Recipes, Favored Cooking, Favored1, One Pot Meals, Online Recipes, Stews, Vegan and Vegetarian Recipes, Vegetarian, West African Vegetarian Vegetable Stew, Healthy Meals

Welcome to Favored Cooking

Favored Cooking

My husband is a meat eater … I am not, so coming up with meals we can both enjoy takes a bit of creativity.

For many years our home has been a test kitchen for recipes that we’ve made as we gathered our information from friends, cookbooks and the internet.

As a result we’ve come up with some recipes that we’ve really liked and thought we’d like to share them with others who may be traveling that same journey in their kitchen.

I hope that this site will be a help to anyone who visits and that each recipe is favored!

Favored Blessings

 Content and Image Copyright from Favored1. Do not copy. 

Favored1 is on Facebook, Twitter, Google+,  You Tube, Pinterest and Hub Pages Articles.

Maybe you don’t know the Living God that I know, but would like to have His favor in your life also.  Click on “Tell Me” for more information on becoming a child of the Savior.

Scripture reference if used taken from the New King James Bible Version provided by Gateway Bible
Image credit: Google Images or Dreamstime Creative Common License if not specified. Image:  CBD or Amazon Disclaimer Notes: Results may vary due to lack of belief.  Created 2/24/15