Creamy Cheesy Pickle Ramen goes out to all my fellow pickle lovers. Packaged cheese ramen is paired with sliced cheese, spicy chili crisp and crunchy dill pickles.

There are a few cheese ramen brands out there to choose from. I really like the Ottogi brand, which I have found in regular and spicy. If you enjoy the spice, go for the spicy cheese style. You can also add more spice by adding additional spicy chili crisp. I buy the Momofuku band of Chili Crisp.

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Cheesy Pickle Ramen

Creamy Cheesy Pickle Ramen goes out to all my fellow pickle lovers. Packaged cheese ramen is paired with sliced cheese, spicy chili crisp and crunchy dill pickles.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 bowl of ramen

Calories 584kcal

Author Ali @ Jamhands.net

Ingredients

• 2 cups water Do not drain the water.
• 1 pkg cheese ramen regular or spicy
• 1 slice American cheese Kraft or similar – Do not use other styles of cheese, such as cheddar. You want a cheese that completely dissolves. Otherwise it will be stringy.
• 2 spears dill pickles sliced into small pieces
• 1 tsp spicy chili crisp
• optional: splash of pickle juice
• optional: other ramen mix-ins you prefer

Instructions

• Add the water to a small sauce pot. Bring to a boil.
• Add the ramen and all spice packets to the boiling water. Boil for 5 minutes, or as directed on the ramen packaging. Do not drain water after boiling.
• Turn off burner. Immediately add the pickles, cheese slice, chili crisp and any other mix-ins you prefer. Stir for about 30 seconds until the cheese completely dissolves. Serve hot.

Notes

Recipe by Ali at Jamhands.net. 

Please note that the nutritional info was calculated using the Ottogi brand of cheese ramen. 

Nutrition

Serving: 1serving | Calories: 584kcal | Carbohydrates: 77g | Protein: 14g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 2179mg | Potassium: 30mg | Fiber: 0.02g | Sugar: 7g | Vitamin A: 202IU | Vitamin C: 0.04mg | Calcium: 228mg | Iron: 0.1mg

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This deliciously moist 3-layer Stolen Carrot Cake with Cream Cheese Frosting is filled with not only shredded carrots, but chopped almonds and pine nuts. It is topped, and filled between layers, with a decadent cream cheese frosting.

Let me introduce you to the ‘Stolen Carrot Cake.’ I made this in 2011 and ended up unpublishing the post because I wanted to recipe test it again before having the final version up.

Little did I expect that this picture would be posted, and reposted, over and over, on Facebook and Pinterest, with an entirely different recipe attached to it. I’ve even seen the fake ‘recipe’ sold on Etsy with my pictures attached.

People are shameless, but such is the life of a recipe website creator. If you put your copyright and website on an image, people will crop it out and monetize it. I had enough after browsing Pinterest the other night, my dang carrot cake kept showing up, again and again in my feed, directing people anywhere but to me, who had the actual recipe.

So, here I am. Posting it again, 13 years later.

The recipe posted is unaltered, aside from one change I made, which is to roughly chop the almonds, instead of leaving them whole. What makes this recipe truly unique is the addition of chopped almonds and pine nuts. You could of course substitute a different type of roughly chopped nut if that is your preference, like walnuts.

As for the other ingredients, I would highly recommend freshly grating the carrots and if possible, to use fresh pineapple. Canned will also work if that isn’t an option.

It is indeed very moist and if I did make it again, I think I might try adding 1/4 cup of flour, or reducing the olive oil by 1/4 cup. I hope you enjoy the tongue in cheek ‘Stolen’ Carrot Pineapple Cake with Cream Cheese Frosting.

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Stolen Carrot Pineapple Cake with Cream Cheese Frosting

This deliciously moist 3-layer Carrot Pineapple Cake is filled with not only shredded carrots, but chopped almonds and pine nuts. It is topped, and filled between layers, with a decadent cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 16 slices

Calories 737kcal

Author Ali @ Jamhands.net

Equipment

• 3 9-inch round cake pans

Ingredients

Cake:

• 2 cups all purpose flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. cloves
• 1 cup roughly chopped almonds toasted if preferred
• 1 cup toasted pine nuts
• 1 cup olive oil
• 1 cup sugar
• 1/2 cup salted butter (1 stick), melted
• 1/2 cup packed brown sugar
• 4 large eggs
• 3 Tbsp. dark molasses
• 2 Tbsp. maple syrup
• 2 cups chopped fresh pineapple or 1 (16 oz.) can crushed pineapple, drained
• 3 cups freshly shredded carrots

Frosting:

• 32 ounces cream cheese room temperature (4 8oz. blocks)
• 1 cup unsalted butter room temperature (2 sticks)
• 2 cups powdered sugar
• Half-and-half as needed

Instructions

For the cake:

• Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.
• In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.
• Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.
• Bake for 20 to 25 minutes.
• Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

• With an electric mixer, mix the cream cheese, butter, sugar, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.
• Use the frosting to fill and frost the cooked layers.

Notes

Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Nutrition

Serving: 1slice | Calories: 737kcal | Carbohydrates: 63g | Protein: 11g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 613mg | Potassium: 452mg | Fiber: 3g | Sugar: 44g | Vitamin A: 4938IU | Vitamin C: 11mg | Calcium: 191mg | Iron: 2mg

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More delicious cake recipes!

• Blueberry Almond Coffeecake
• Banana Cake with Caramel Frosting
• Cream Cheese Pear Coffeecake
• Pineapple Coffeecake with Streusel Topping

The post Stolen Carrot Pineapple Cake with Cream Cheese Frosting appeared first on Jam Hands.

Comforting Apricot Cheese Kugel is the perfect dessert for fall and winter months. Cream cheese, eggs, noodles and apricot preserves make up this warm, delicious recipe.

Kugels are an indulgent baked dessert that can warm up a chilly winter night. I tend to like them on the more creamy and sweet side, as evidenced by a prior favorite recipe, Ultra Creamy & Rich Sweet Noodle Kugel.

Preserves vs. Jam for this Apricot Cheese Kugel

This particular recipe from Taste of Home utilizes a jar of apricot preserves (not jam). Preserves will have chunks of fruit in them, whereas jam does not, instead containing fruit pulp.

Feel free to sub in homemade preserves

I would venture to guess using homemade preserves is even better, but sometimes that isn’t an option, which is when jarred comes in handy. Other flavors, such as cherry, would be wonderful!

Reheating options

Kugel leftovers can be reheated in the microwave or oven. If it was my choice, I would stick with the microwave to try to avoid drying out the dish, but your mileage may vary. Enjoy!

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Apricot Cheese Kugel

Comforting Apricot Cheese Kugel is the perfect dessert for fall and winter months. Cream cheese, eggs, noodles and apricot preserves make up this warm, delicious recipe.

Course Breakfast, Dessert

Cuisine American, Jewish

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 592kcal

Author Ali @ Jamhands.net

Equipment

• 9″x13″ Baking Pan

Ingredients

• 16 oz wide egg noodles
• 8 oz cream cheese, softened
• 1 cup butter, softened
• 1.5 cups sugar
• 1/2 cup lemon juice
• 12 large eggs
• 18 ounce jar apricot preserves
• 1/2 teaspoon ground cinnamon, divided in half

Instructions

• Cook noodles according to package directions. Meanwhile, in a large bowl, beat cream cheese, butter and sugar until smooth; stir in lemon juice. Beat in eggs, one at a time. Drain and rinse noodles; add to egg mixture.
• Spoon half into an ungreased 13×9-in. baking dish. Top with half of the preserves; sprinkle with half of the cinnamon. Repeat layers.
• Bake, uncovered, at 325°f for 45 minutes or until golden brown and a knife inserted in the center comes out clean. Serve warm.

Notes

Recipe from Taste of Home

Nutrition

Serving: 1serving | Calories: 592kcal | Carbohydrates: 82g | Protein: 14g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 286mg | Potassium: 257mg | Fiber: 1g | Sugar: 46g | Vitamin A: 959IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 2mg

Looking for more winter dessert recipes?

Ultra Creamy and Rich Sweet Noodle Kugel

By Ali @ Jamhands.net

Posted in Christmas, Desserts, Family Favorites, Holiday, Recipes, Thanksgiving

Apricot and Raspberry Jam Thumbprint Cookies

By Ali @ Jamhands.net

Posted in Christmas, Desserts, Recipes

Creamy Stovetop Rice Pudding

By Ali @ Jamhands.net

Posted in Desserts, Family Favorites, Recipes

The post Apricot Cheese Kugel appeared first on Jam Hands.

Deliciously zippy and spicy, this Pepperoncini & Pickle Cucumber Salad is packed full of flavorful veggies, Grillo’s pickles, sharp cheddar cheese and a spicy dressing made of pepperoncini juice and Italian dressing.

With Summer rapidly wrapping up, I’ve been enjoying ripe vegetables and craving their crunch constantly. Pepperoncini and pickles have been a major craving, and when I needed to use up a bunch of veggies from the crisper drawer, I came up with this quick cucumber salad that is big on flavor.

Featuring a 2 ingredient dressing!

A healthy splash of pepperoncini juice and prepared Italian dressing are all you need. I used Olive Garden Italian dressing for this, along with Mezzetta Sliced Golden Greek Pepperoncini.

Recommendations

I highly suggest using either the brand Grillo’s dill pickle spears or Claussen for the best flavor and crunch. Both are found in the refrigerated section of the grocery store. I pick up a large container of Grillo’s at Costco for the best value.

Looking for more vegetable salads?

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Pepperoncini and Pickle Cucumber Salad

Deliciously zippy and spicy, this Pepperoncini & Pickle Cucumber Salad is packed full of flavorful veggies, cheddar cheese and a dressing made of pepperoncini juice and Italian dressing.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 servings

Calories 89kcal

Author Ali @ Jamhands.net

Ingredients

• 16 oz. bag mini cucumbers washed and cut into bite sized pieces (or roughly 1 large seedless English cucumber)
• 1/4 cup pepperoncini pepper slices + splash of juice
• 2 cups ripe cherry tomatoes washed, whole or halved
• 1 medium bell pepper, any color washed & deseeded, cut into bite sized pieces
• 1/2 cup 4 oz. sharp cheddar cheese block cubed, or as much as you prefer
• 1/4 cup prepared Italian dressing
• 1/2 cup Grillo's or Claussen dill pickles chop into bite sized pieces

Instructions

• Note: The amounts given for ingredients are very flexible. I suggest tasting and adjusting any amounts to your preferences. For example, using more Pepperoncini juice will add more spiciness and zippy flavor.
• Mix all in ingredients in a large Tupperware, cover and shake well. Let set in fridge to develop flavors.

Notes

Recipe by Ali @ Jamhands.net

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 1205mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 834IU | Vitamin C: 36mg | Calcium: 93mg | Iron: 1mg

The post Pepperoncini and Grillo’s Pickles Cucumber Salad appeared first on Jam Hands.

Looking for an easy dinner recipe? I’ve got the answer with this recipe for Jazzed Up Costco Vegetable & Barley Soup! Add in protein and a bit of dairy to make a hearty, perfect for winter soup! A side of fresh bread is all you need on the side.

What to do with Costco Leftovers?

If you are a shopper of bulk club stores, you can probably relate to needing to use up leftover food, but feeling not excited about eating the same thing again for another dinner.

I found myself in that exact spot when faced with a second container of Chopped Vegetable and Barley Soup that was purchased from Costco.

Adding already cooked protein to vegetable barley soup

Wanting to bulk up this soup to be more filling, I took a peek around my fridge and found some easy and fast additions of already cooked grilled chicken strips and cooked ham. A quick dice of both, using about a cup each, added lots of protein and volume. Sausage, spicy or normal would also be a great choice.

Adding in the dairy of your choice

An addition that I opted for was a bit of cream cheese, about 2 ounces, that needed to be used up. Half and half, cream or even a spoonful of sour cream or Greek yogurt would also be great options.

If you go the cream cheese route, since it is solid, I would recommend to let it come to room temp or to warm it up in the microwave. Just be sure to cover it, as it can get a bit explodey in the microwave!

All the extra little mix-ins to use up stuff from your fridge!

Some additional add ins that would be great are:

• clean out the veggie drawer and add diced vegetables, such as tomatoes, bell peppers & corn
• spinach
• Parmesan cheese
• splash of lemon juice to brighten up the flavors (fresh or from a bottle are both fine)
• If you like things spicy, add in cayenne pepper, hot sauce or red pepper flakes to your liking

How to prepare this quick Jazzed Up Vegetable & Barley Soup!

To a soup pot, add a 32 oz. container of vegetable & barley soup, 1-2 cups cubed protein of your choice, along with any additional chopped veggies to use up from the fridge. Put the heat up to medium-high and add any remaining ingredients, such as cream cheese or cream, Parmesan cheese or lemon juice. Heat until bubbling and hot. Serve with a side of fresh bread and butter.

Looking for more soup recipes?

• Creamy White Chicken Chili – cheesy & creamy chili goodness
• Italian Minestrone Soup – a long time readers favorite recipe!
• Chicken, Spinach & Bean Soup – more vegetable and chicken goodness for warmth in a cup

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Jazzed Up Costco Vegetable Barley Soup

Looking for an easy recipe to doctor up your container of Costco Vegetable Barley Soup? Add in protein and a bit of dairy to make a hearty, perfect for winter soup! A side of fresh bread is all you need on the side.

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 300kcal

Author Ali @ Jamhands.net

Ingredients

• 32 ounce container Cedarlane Organic Vegetable & Barley Soup (Costco sells these in packs of 2)
• 1 cup grilled chicken cubed
• 1 cup ham steak cubed
• 2 ounces cream cheese softened
• 1 Tablespoon lemon juice fresh or bottled

Optional Add Ins:

• Any chopped vegetables or spinach from the fridge
• cayenne pepper, red pepper flakes or hot sauce
• Parmesan cheese

Instructions

• To a soup pot, add a 32 oz. container of vegetable & barley soup, 1-2 cups cubed protein of your choice, along with any additional chopped veggies to use up from the fridge.
• Put the heat up to medium-high and add any remaining ingredients, such as cream cheese or cream, Parmesan cheese or lemon juice. Heat until bubbling and hot.
• Serve with a side of fresh bread and butter.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 1g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 928mg | Potassium: 311mg | Fiber: 4g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1mg

Add fresh baked bread on the side!

• The Best Boston Brown Bread – My favorite bread recipe, hands down!
• Sharp White Cheddar No-Knead Bread – flavorful cheddar cheese adds something extra
• Artisan No-Knead Bread – the classic base recipe that goes with everything

Pin this for later!

The post Jazzed Up Costco Vegetable & Barley Soup appeared first on Jam Hands.

Perfect as an appetizer or dinner, only 6 Ingredients are needed to make these delicious Shortcut Chicken & Green Chilies Empanadas.

If you have a half hour and 6 basic ingredients, you can make these delicious bundles of Chicken and Green Chilies goodness.

Using premade pie dough for empanadas

From scratch crust isn’t always an option for those short on time, so this recipe uses boxed pie crusts, which simply need to be unrolled.

How to cut the dough for chicken empanadas

A round cookie or biscuit cutter is all you need to cut these into shape. Even a large lid of a jar would work great!

Variations for Quick Chicken Empanadas

I found the filling for these quickie empanadas to be delicious as written, though they do lend themselves well to additional spices or hot sauce. Possibly even something like corn or green onions as well. Really it is up to your preferences if you’d like to tweak the recipe.

What type of cheese to use for empanadas

Another way to change up the base recipe is to use your favorite blend of cheese. Monterey Jack would be delicious, as well as many store bought cheese blends.

Ingredients needed

• 2 cooked chicken breasts, shredded
• 4 oz can fire-roasted diced green chilies
• 3 oz. cream cheese, softened
• 1/3 cup shredded cheese any flavor
• 1 package refrigerated pie crusts (2 sheets in a box)
• 1 large egg, for egg wash

Method

Combine the shredded chicken, green chilies, cream cheese and shredded cheese together in a bowl.

Lay out the pie crust on a lightly floured counter. Cut into 3-inch rounds. Add a spoonful of filling to each pie crust round. Fold over one side and pinch shut. Crimp edges with a fork. Add a light egg wash over the top of each empanada.

Bake at 400-f degrees for 12-15 minutes.

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Shortcut Chicken and Green Chilies Empanadas

Perfect as an appetizer or dinner, only 6 Ingredients are needed to make these delicious Shortcut Chicken & Green Chilies Empanadas.

Course Appetizer, Main Course

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 15 pieces, approx

Calories 158kcal

Author Ali @ Jamhands.net

Equipment

• 3-inch round cookie/biscuit cutter (I've also used a 2-inch cutter, as pictured above)

Ingredients

• 2 each chicken breasts seasoned with salt & pepper, cooked and shredded
• 4 oz can fire-roasted diced green chilies do not drain
• 3 ounces cream cheese softened
• 1/3 cup shredded cheese any flavor
• 1 package refrigerated pie crusts 2 sheets in a box
• 1 large egg for egg wash

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine the chicken, chilies, cream cheese, and shredded cheese.
• Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts.
• Arrange the rounds on a clean, flat surface. Place a small spoonful of chicken mixture in the center of the round. Fold dough over the filling, pressing edges with a fork to seal. Repeat until finished.
• Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. Ovens vary so keep a close eye on them.

Nutrition

Serving: 1piece | Calories: 158kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 161mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 66IU | Vitamin C: 0.001mg | Calcium: 28mg | Iron: 1mg

The post Shortcut Chicken and Green Chilies Empanadas appeared first on Jam Hands.

Indulge in the flavors of Italy with our Broiled Italian Feta & Mozzarella Tomatoes. Juicy Roma tomatoes topped with tangy feta, melted mozzarella, and zesty Italian dressing.

These delicious broiled Roma tomatoes are topped with a combination of feta and mozzarella cheese, Italian herbs and prepared Italian dressing. Only requiring 3 minutes to broil, these are one of the fastest side dishes I’ve ever made!

What type of tomato is best?

I prefer Roma tomatoes, also known as plum tomatoes, for this recipe. I think the ratio of tomato to topping is a better balance than using a larger tomato, such as a slicing tomato.

What can I substitute for feta cheese?

If you aren’t a feta fan, substitute in any good melting cheese you prefer, such as fontina, Parmesan, muenster, etc. Alternatively you could use all mozzarella cheese. The feta provides a bit of tang and creaminess so if you sub out for a different cheese, just be aware that the end result will be a little different. Gorgonzola cheese might also be tasty here if you are a fan!

Can I use a different dressing?

Sure! I think there are a ton of options here to switch up the flavors. Caesar dressing, sun dried tomato vinegrette, really anything that is going to be delicious in a warm form since we are broiling it. You may want to switch out the Italian herbs for something else if you go with a different flavor dressing.

Ingredients Needed:

• 6 large Roma tomatoes
• salt & pepper to taste
• Italian seasoning
• crumbled feta cheese
• mozzarella cheese
• prepared Italian dressing

Method

• Heat oven to Broil. Prepare a parchment or tin foil lined baking sheet.
• Wash tomatoes and cut in half. Place cut side up on baking sheet. Sprinkle the tops with salt & pepper, followed by the Italian seasoning.
• Top evenly with both types of cheese. Drizzle with Italian dressing.
• Broil 3 minutes and serve!

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Broiled Italian Feta and Mozzarella Tomatoes

Indulge in the flavors of Italy with our Broiled Italian Feta & Mozzarella Tomatoes. Juicy Roma tomatoes topped with tangy feta, melted mozzarella, and zesty Italian dressing. A delightful and easy recipe for any foodie.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 6 servings

Calories 84kcal

Author Ali @ Jamhands.net

Equipment

• Baking Sheet

Ingredients

• 6 large Roma tomatoes cut in half
• salt & pepper to taste
• 1/2 teaspoon Italian seasoning
• 1/3 cup crumbled feta cheese
• 1/3 cup shredded mozzarella cheese
• 1/3 cup prepared Italian dressing or as much or little as you like

Instructions

• Heat oven to Broil. Prepare a parchment or tin foil lined baking sheet.
• Wash tomatoes and cut in half. Place cut side up on baking sheet. Sprinkle the tops with salt & pepper, followed by the Italian seasoning.
• Top evenly with both types of cheese. Drizzle with Italian dressing.
• Broil 3 minutes and serve!

Notes

Recipe adapted from Recipezazz

Nutrition

Calories: 84kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 1514mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 0.3mg

The post Broiled Italian Feta and Mozzarella Tomatoes appeared first on Jam Hands.

With only a few ingredients, this chilled Ultra Moist Coconut Poke Cake is perfect for the upcoming hot weather.

I love a cake recipe that requires minimal fuss for the frosting, and this one sure fits that bill. Bake up a white or yellow cake mix (with coconut extract if you’d like) and let cool. Poke your holes and pour over the can of cream of coconut, cool whip and sweetened shredded coconut. Chill until ready to serve and you are set!

Boxed Cake Mixes

This recipe calls for either white or yellow boxed cake mix. I’ve read in other reviews that yellow was preferred, but white was what I had on hand. Heck, I think even chocolate/devils food might be good!

Optional Coconut Extract

Another frequent comment I had read in reviews was that adding coconut extract to the cake batter really added some great coconut flavoring. If you happen to have that on hand, I would suggest trying it out for a more bold flavor.

Cream of Coconut Notes – Not the same thing as coconut cream!

The similar naming of these 2 products is kind of ridiculous and confusing.
Cream of coconut (what we want) is very sweet with a syrup like texture. Coconut cream is unsweetened and very thick. Please be sure to familiarize yourself with the correct product to look out for.

Look for these!

Please note that each of these is a different size and will vary a lot depending on what brand you pick.

This cake is so sweet and refreshing when you have it chilled from the fridge. Do keep in mind that it is very sweet and very moist.

Variations

Chocolate Coconut Poke Cake: Use a chocolate cake mix instead of white or yellow. After poking the holes, pour the cream of coconut over the cake and let it soak in. Top with chocolate whipped cream and shredded coconut.

Lemon Coconut Poke Cake: Use a lemon cake mix instead of white or yellow. After poking the holes, pour a mixture of cream of coconut and lemon juice over the cake. Top with whipped cream and shredded coconut. Garnish with lemon slices.

Almond Joy Poke Cake: Add chopped almonds and mini chocolate chips to the cake batter before baking. After poking the holes, pour the cream of coconut over the cake and let it soak in. Top with whipped cream, shredded coconut, and more chopped almonds and chocolate chips.

Strawberry Coconut Poke Cake: Add strawberry jam or pureed strawberries to the cream of coconut before pouring it over the cake. Top with whipped cream and shredded coconut. Garnish with fresh strawberries.

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Ultra Moist Coconut Poke Cake

With only a few ingredients, this chilled Ultra Moist Coconut Poke Cake is perfect for the upcoming hot weather.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12 servings

Calories 406kcal

Author Ali @ Jamhands.net

Ingredients

• 1 box white or yellow cake mix
• 1 teaspoon coconut extract optional but good!
• 14 oz cream of coconut
• 2 cups or more sweetened shredded coconut
• 8 oz Cool Whip – If you like more topping go for 16 oz

Instructions

• Preheat the oven and prepare a 13×9 inch cake pan.
• Mix cake mix, coconut extract, and any other required ingredients. Pour into pan and bake.
• Once baked, let the cake cool until it’s slightly warm, then poke holes all over it. I like to use the nearest wooden mixing spoon with a round base.
• Slowly pour cream of coconut over the cake so it soaks into the holes.
• Chill the cake for at least 2 hours, or overnight.
• Spread Cool Whip on top, sprinkle shredded coconut over it, and chill again until ready to serve.
• Slice and serve the cake, optionally adding additional toppings.

Notes

Adapted from All Things Mama

Nutrition

Calories: 406kcal | Carbohydrates: 71g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 383mg | Potassium: 92mg | Fiber: 2g | Sugar: 50g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 1mg

The post Ultra Moist Coconut Poke Cake appeared first on Jam Hands.

Creamy Taco Hamburger Helper – A delicious and easy meal that’s perfect for busy weeknight dinners! This recipe features ziti noodles tossed with seasoned ground beef, creamy salsa-infused sauce, and melted cheese.

While it isn’t the prettiest pasta dinner out there, Creamy Taco Hamburger Helper is flavorful and delicious. To be fair, this is a hamburger helper style recipe, so let’s be reasonable on our expectations of attractiveness.

This tasty dinner comes together quickly and easily, entirely on the stove top. This saves time and money by not worrying about finishing it off in the oven. With this recipe, there is no need for that. Just plate up a dish, perhaps with a side green salad, and you are set!

Ingredients Needed

• ziti noodles
• ground beef
• onion, diced
• bell pepper, diced
• minced garlic
• salsa
• taco seasoning
• cream cheese
• shredded taco blend cheese
• Optional: reserved starchy water (1/2 cup) to thin sauce if desired.

Method

1. Boil ziti noodles and reserve 1/2 cup starchy water.
2. Cook and drain ground beef.
3. Sauté onion, bell pepper, and garlic.
4. Add beef, taco seasoning, salsa, cream cheese, and half of shredded cheese to pan.
5. Stir until melted, then add cooked noodles.
6. Optionally, add starchy water to thin sauce.
7. Sprinkle remaining cheese on top and cover to melt.

Tips & Notes

• Reserve Starchy Water: This can be used to thin out the sauce towards the end of cooking.
• Soften Cream Cheese: This is optional but it does help it to melt easier & faster.
• Pre-shredded Cheese: If using pre-shredded cheese, rinse it briefly under water and pat dry with a paper towel to remove excess starch. This will help the cheese melt better and prevent it from clumping.
• Adjust Seasoning: Taste and adjust the amount of taco seasoning to your preference for spices. Add spicy add-ins, such as jalapenos or crushed red pepper flakes for more spice.
• Toppings: Garnish with your favorite toppings, such as chopped cilantro, diced avocado and tomatoes.

Variations

• More Veggies! Add more vegetables such as diced tomatoes, corn, rinsed black beans, or zucchini. Sauté the additional veggies along with the onion, bell pepper and garlic.
• Swap for a leaner protein – Instead of ground beef, you can use ground turkey or chicken for a leaner option.
• Extra cheesy – Add in additional shredded cheeses, cubes of Velveeta cheese or a can of condensed cheddar cheese soup.
• More spice! Crank up the heat by adding diced jalapenos, crushed red pepper flakes, or hot sauce.
• Make it prettier – Adding freshly chopped herbs, such as cilantro, parsley or green onions as a garnish immediately before serving will add a pop of color. (I would’ve but wasn’t able to pop to the store for this one.)

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Creamy Taco Hamburger Helper

Creamy Taco Hamburger Helper – A delicious and easy meal that's perfect for busy weeknight dinners! This recipe features ziti noodles tossed with seasoned ground beef, creamy salsa-infused sauce, and melted cheese.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 491kcal

Author Ali @ Jamhands.net

Equipment

• Deep Skillet or Dutch oven style pan

Ingredients

• 16 oz noodles such as ziti
• 1 lb ground beef
• 1 medium onion diced
• 1 large bell pepper diced, any color
• 1 tbsp minced garlic
• 1 cup salsa
• 1 oz taco seasoning about 2 tbsp
• 8 oz cream cheese softened or cold
• 1 cup shredded taco blend cheese

Instructions

• Cook noodles according to package instructions, reserving 1/2 cup of starchy water.
• In a large pan, cook and crumble ground beef. Drain excess fat.
• Add diced onion, bell pepper, and minced garlic to the pan. Sauté until onions are translucent.
• Stir in salsa, taco seasoning, cream cheese, and half of the shredded cheese until cream cheese is melted.
• Add cooked noodles to the pan and stir to combine. If desired, use reserved starchy water to thin out the sauce.
• Top with remaining shredded cheese and cover until melted.

Notes

Adapted from The Diary of of a Real Housewife

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 52g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 729mg | Potassium: 516mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1379IU | Vitamin C: 30mg | Calcium: 173mg | Iron: 2mg

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