How to Make a Classic Christmas Rainbow Poke Cake

     

    This recipe has been around for a LONG time and to me, it never goes out of style.  It is colorful, festive, moist and utterly delicious.  Not to mention, really easy to make.  Be sure to whip one up this year for your family and friends.

 

1 pkg. super moist white cake mix

8 oz. tub whipped topping, such as Cool-Whip or make yourown

3 oz. pkg. raspberry Jell-O

3 oz. pkg. lime Jell-O

2 c. boiling water

Red and green sprinkles, optional

 

            Prepare the cake mix according to directions.  Pour the batter into a 9”x13” cake pan.  Bake as directed and allow the cake to cool for about 25-30 minutes. 

 

             As the cake is cooling, mix up the raspberry Jell-O in a bowl with one cup of the boiling water and stir until completely dissolved.  Do the same with the lime Jell-O.  Using the handle of a wooden spoon, poke holes evenly on the cake in rows.  Spoon the raspberry Jell-O over the cake in one row and then repeat the same with the lime Jell-O in the next row.  Continue alternating the rows. Refrigerate the cake for 3-4 hours. 

             Once the cake has been refrigerated for at least 3 hours, remove and top with Cool-Whip.  Sprinkle on some red and green sprinkles, cut and enjoy.  It’s always a huge hit. 

 

     Some of our other favorite dessert recipes include: Old Fashioned Potato Candy, the Classic Sugar Cookie, and a Dirty Snow Cake.  What is your favorite Christmas dessert?

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

 

Creamy & Delicious Chicken Stew

This recipe is classic comfort food.  It is easy to make and tastes great with some homemade biscuits.  

 

 It’s a meal unto itself with juicy chicken, potatoes, onions and more.  It’s one of my all-time favorite meals (along with beef stew). 

 

• 3 c. milk
• 1 c. sour cream
• 4 boneless and skinless chicken breasts, cooked and cut into bite sized pieces
• 4 large potatoes, diced
• 1 small onion, diced
• 1 can carrots
• 1 can green beans
• 2 batches of cream of chicken soup or 2 cans (10.5 oz.) store-bought
• 1 T. butter
• 2T. olive oil
• 1 T. Italian seasoning
• 2 T. ranch dressing mix or 1 envelope of store-bought
• ½ tsp. rosemary
• ½ tsp. thyme
• ½ tsp. celery seed
• ½ tsp. pepper

 

                Melt your butter in a large soup pot over medium heat.  Add in the chicken, pepper and Italian seasoning.  Stir in the vegetables and sauté until the onions are translucent.

                 Now add in the olive oil.  Stir in the rest of the ingredients.  Cook over medium-low heat for about 45 minutes or until the potatoes are tender.

 

 Serves 6.  This recipe provides about 50 carbs per serving.

     Be sure to check out some of my other great soup recipes including: Ham & Potato Soup, Homemade Chili, and Ham & Beans Soup. 

 

    If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

 

 

Mexican Bean Soup Mix in a Jar

    This mix makes a really delicious and hearty soup that is perfect any time of the year.  It is bursting with flavor and is easy on your pocketbook.  It is also great to take on camping trips and it freezes well too.

 

• 3/4 c dried pinto beans
• 3/4 c. navy beans
• 3/4 c. kidney beans
• 3/4 c. black beans
• 1 c. small cut pasta
• 1/2 c. rice
• 4 chicken bouillon cubes
• 2 T. dehydrated onion
• 2 T. parsley flakes
• 1 T. chili powder
• 2 tsp. cumin
• 1 tsp. oregano

 

    Layer the beans into a quart jar.  Place the pasta in a small baggie.  Place the rice into another small baggie.  Put the rest of the ingredients into a 3rd small baggie.  Place baggies into jar with the beans.  

To make the soup:

    Rinse the beans and place them into a heavy bottomed soup pot with 8 cups of water.  Bring to a boil.  Once they start to boil, turn off the stove and remove the pot from heat  Put a lid on the pot and let it sit for an hour.

    Once the hour has elapsed, drain the beans and put them back into the pot.  Add in 8 cups of water and the contents of the 3rd baggie (spices, etc.).  Bring to a boil, reduce heat and simmer for an hour with a lid on the pot.  The beans should be tender at this point.  If not, allow them to simmer a bit longer.  

    Once the beans are tender, stir in the rice and cover and simmer about 15 minutes.  Now stir in the pasta and 1/2 cup of water.  Uncover the pot  Cook for 10 minutes.  Serve and enjoy.

  If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!

     Be sure to check out some of my other soup mix in a jar recipes: Rainbow Soup Mix in a Jar, Chicken and Rice Soup Mix in a Jar, Potato Soup Mix in a Jar, and Barley & Lentil Soup Mix in a Jar!

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram