Strawberry Delight

This has been one of my favorite cakes that my mom makes since I was a little kid! I would always ask for my mom to make this for my birthday every September (when strawberries are not in season)! Since it is still February I thought this would be a good dessert to add for the end of the month.

What you need:

1 box vanilla or lemon cake from any cake mix brand

1 pint Whipping Cream

Powder Sugar

1/2 - 3/4 cup Cream Cheese

1 package Raspberry or Strawberry pie glaze

Fresh Raspberries or Strawberries

Bake vanilla or lemon cake following instructions on box. Whip 2 cups whip cream, adding powder sugar and the 1/2 - 3/4 cup cream cheese as the cream begins to firm up.

Mix raspberry or stawberry pie glaze according to pre-package directions. Adding fresh raspberries or strawberries. Layer in alternating order, whipped cream and then pie glaze with berries.

Muddy Buddies

This recipe comes from the Chex cereal website. We love this snack in our house because it's so good and really easy to make!

What you need:

9 cups Rice Chex, Corn Chex cereal

1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Comte Grilled Cheese Sandwich

If you are a grilled cheese sandwich fan like me then you are going to fall in love with this version! My dad made this sandwich for me once and ever since a normal grilled cheese sandwich has never been good enough. He was kind enough to share the recipe with me so that I could share it with all of you!

What you need:

4 tbsp. unsalted butter, softened

4-1⁄2"-thick slices sourdough bread

1-8-oz. piece comté cheese, sliced

1-1/2 lb. of deli ham, sliced for sandwiches

2-1tsp. Fig Jam

Spread butter evenly on one side of each slice of bread. Put the cheese on one slice of bread for each sandwich. Spread a thin layer of the fig jam on one slice of bread for each sandwich. Place one slice of ham on top of the cheese. Top each with the fig covered bread slices. Heat a 12" cast-iron skillet over medium-low heat.

Add sandwiches to skillet and cook, flipping once with a metal spatula, until golden brown and crusty on both sides, 18–20 minutes. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.

Slow-Cooker Pot Roast

I love this meal because it doesn't take a lot of time to prepare and it always turns out so moist and delicious! It's just one of those quick and easy dinners that rock!

What you need:

1 beef roast (4-5lbs. - chuck, rump, blade, tip, or eye of round)

2 large onions, sliced

1/3 cup red wine vineger

1 can chicken broth

1 cup water

1 1/2 tsp. kosher salt

Freshly ground pepper

1 tbs. dried rosemary or 3 tbs. fresh rosemary

Trim fat from roast and place in a large slow cooker. Add onions, red wine vinegar, chicken broth, water, salt, pepper, and sprinkle with rosemary. Cook roast on low heat for 8-10 hrs. or medium high heat for 4-5 hrs. when done serve with potatoes and any other sides you like! Serves 6-8.