Hi everybody! I am really excited to have a place to tell people about some of the wonderful recipe's I have tried out and found to be amazing. I am by no means a wonderful cook and have never invented a recipe of my own, but I have recently discovered that cooking isn't as hard as I always thought it was, and that there are so many things that I never thought I could make that aren't actually all that difficult to whip up. Any recipe I post on here will most certainly be something that is low expertise as well as low cost (gotta love that). Enjoy!
This week I went to a u-pick strawberry farm and came home with a gallon of incredibly delicious strawberry's (side note: don't ever buy strawberry's in the grocery store again. Seriously, it is so much better being able to pick them yourself so you know what you are getting, and no one is sneaking in the moldy or overripe ones in the middle of the other strawberry's where you can't see them until you are already home. Gah! I hate that. Plus, I think it ends up being cheaper to pick them yourself too. I paid $10 for a gallon. Is that cheaper? I don't dabble in math that much, but it seemed like it was a better deal). After using less then half the gallon on homemade jam, I decided to make a dessert using some of the remaining strawberry's.
I got this recipe from a friend and it is one of my all time favorite desserts, and there is almost nothing to it. I made a box yellow cake. I think a white one would have tasted a little better but I already had a yellow one at home so I went with that.I forgot to take a picture but after the cake had cooled, I took the bottom side of a wooden spoon and poked holes all over the cake. There is no certain number, just make it so there are plenty of holes throughout the entire cake. At least one hole for every slice of cake you would serve someone.
Then make a box of jello according to the directions.
I didn't get a picture of this part either, but as soon as the jello is mixed up in the pot and you have added the cold water, pour it over the entire cake. It will seem like you are going to make the cake really soggy, but it ends up soaking most of the juice up and not being soggy at all. Put it in the fridge for a few hours to cool off and then frost it with a container of cool whip.
Then add the strawberry's on top. After we ate this, I decided I didn't like the strawberry slices being so big on top. Next time I make this, I think I will dice them up and let them sit in some sugar for a little while so they get soft and juicy, and then put them on top. I think it would taste better that way. It was still pretty good with the big slices though. The entire cake was gone within 24 hours which is always a good sign.
One of the added perks to this recipe is that if you are looking to make it low sugar or low fat, it is a piece of cake (pun intended) to alter all the ingredients to make it either way. Every ingredient that is used to make this also comes in low sugar and/or low fat form.