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?

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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!

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