February 12th, 2013 posted by Family Corner Staff

Appetizers & Beverages | Vegetable Dips | Sides & Salads | Meats | Desserts | Grilling Tips & Techniques

White Ultra Power 5Speed Blender white blender Ideal for making cold drinks on those hot summer days! Mix shakes too with this gem. free smoothie cookbook Purchase this Blender and KitchenAid will send you a free Smoothies book containing 50 healthy and delicious recipes! Offer ends 06/30/00.

In The Kitchen

The Family Corner’s In The Kitchen weekly e-zine offers seasonal menus, easy dinners, a cooking links review, tips on organizing your kitchen, grocery shopping tips, cooking with herbs, recipes and more!

Double Layer Berry Cake Double Berry Layer Cake

1 pkg strawberry cake mix 2/3 cup strawberry jam, divided 2 1/2 cups fresh blueberries, rinsed, drained and divided 1 8 oz container Cool Whip whipped topping, divided Fresh strawberry slices, for garnish Preheat over to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake according to package directions. Place one cake layer on serving plate. Spread with 1/3 cup of strawberry jam. Arrange 1 cup of blueberries on jam. Spread 1/2 the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/3 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve. Tip: For best results, cut cake with serrated knife; clean knife after each slice.

Peanut Butter Sundaes

Peanut Butter Sundaes

1/4 cup peanut butter 1 tbsp butter or margarine, softened 1 tbsp light corn syrup 1 pint (2 cups) vanilla ice cream 4 tsp chopped, dry roasted peanuts 1/2 cup hot fudge ice cream topping 1/4 cup whipped cream, if desired 4 maraschino cherries, if desired In a small bowl, combine peanut butter, margarine and corn syrup; blend well. Spoon 1/4 cup ice cream into each of four 6 to 8 oz clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve. To serve, spoon 2 tablespoons ice cream topping into each cup. Top each with hot fudge, whipped cream and cherry.

Watermelon Ice

Watermelon Ice

1/2 small watermelon, peeled, seeded and cut into 1 inch chunks (about 6 cups) 3 tbsp powdered sugar 1 tbsp lemon juice 1/4 tsp salt In covered blender at low speed blend 1 cup of the watermelon chunks with powdered sugar, juice and salt until smooth; add remaining watermelon and blend until smooth. Pour into 9″ x 9″ baking pan; cover with foil or plastic wrap and feeze until partially frozen, about 2 hours. Spoon watermelon mixture into a large, chilled bowl. With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours.

To serve:

Remove from freezer and let stand for 10 minutes at room temperature for easier scooping.

Pineapple Upside Down Cake

Pinapple Upside Down Cake

1/2 cup margarine 2 cups packed brown sugar 1 15 oz can pineapple chunks maraschino cherries, drained yellow cake mix This is one of my all time favorite recipes. I make it every Fourth of July and get raving reviews and an empty pan every time! Preheat over to 375 degrees F. Before making the cake batter, prepare the topping: In a 13″ x 9″ pan place the margarine and put in the oven until it melts. Sprinkle the brown sugar over the margarine. Drain the pineapple chunks; use pineapple to form flowers in the sugar mixture. Use a cherry for the center of each flower. Prepare the cake batter as box directs, but carefully spoon the batter over the design in the baking pan. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean. Cool in pan, on wire rack, ten minutes. Then loosen cake from sides of pan ; place platter ontop of pan and invert both; lift off pan. (If any of the fruit sticks to the pan, lift off with a spatula and replace in the design on cake.


Sweet Maria’s Italian Desserts : Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites | Good Housekeeping Illustrated Book of Desserts | The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More

More Dessert Goodies:

9-Inch Round Cake Pan | 12-Cup Bundt Pan | 10-Inch Nonstick Springform Pan

Appetizers & Beverages | Vegetable Dips | Sides & Salads | Meats | Desserts | Grilling Tips & Techniques

Family Corner Staff (674 Posts)

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Cindy Rowe
Cindy Rowe (7 Posts)

Cindy Rowe is the owner/editor of Crazylou Creations blog. On the blog, you will find a little bit of crazy, and a whole lot of fun! As a FT working mother, she still finds time to create crafts, play around in the kitchen, plan parties and exercise. You'll find all of this and more on her blog!

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