Strawberry Poke Cake...

It's still strawberry season in Indiana and I'm sharing this recipe for all of you to enjoy!  I made it for the first time a few weeks ago and my husband laughed when I said it was a light and refreshing dessert.  He didn't understand how a dessert could be light...and refreshing, but it is!  This would be great after any meal...maybe one from the grill!  A perfect dessert for summertime!

 Everyone in our house loved it especially our youngest, but she will eat anything!!!  Really though, it is delicious!!!

Strawberry Poke Cake

Ingredients

• 1 box strawberry cake mix
• 2 Cups strawberries, fresh, frozen (thawed), or store bought
• 1 3.4 ounce package vanilla instant pudding
• 1 Cup milk
• 3 Cups whipped topping

Cooking Directions

1. Preheat oven to 350 degrees, Grease a 9x13 baking pan.
2. Prepare, bake and cool cake mix according to directions on package.
3. Once cake is cool, poke holes 1" apart in top (I used a wooden handle from a spoon).
4. Puree thawed strawberries with juice in blender. (I used a potato masher to mash mine). Spoon evenly over top of cake allowing the mixture to soak into the holes.
5. For topping, combine pudding mix and 1 cup milk. Fold whipped topping into pudding mixture. Spread evenly over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours before serving. Keep refrigerated.

Kelly's Strawberry Glaze Pie...

We have strawberries coming out of our ears!!!!  We have only picked from our patch twice and have already picked about 100 quart!  We have made jam, halved some and froze them to enjoy on shortcake this winter, I have frozen them whole, made shortcake, sold them and am now in the process of making every strawberry recipe I can think of!  My friend, Kelly gave me this yummy recipe and it is so good!  So, if you have some fresh berries, whip up this pie.  I'm sure store bought strawberries would work too, but nothing beats garden fresh in my book!  Enjoy!!

Strawberry Glaze Pie

Ingredients

• 1 pre-baked pie crust
• 4 Cups Fresh strawberries, halved
• 1 Cup Sugar
• 3 Tablespoons Cornstarch
• 1 Cup Water
• 1/2 small package strawberry jello

Cooking Directions

1. Place halved strawberries in pre-baked pie shell.
2. Combine sugar and cornstarch in a saucepan and mix until most lumps are gone.
3. Add water and jello to sugar and cornstarch and bring to a rapid boil.
4. Boil until thick. (about 10 minutes)
5. Pour glaze over strawberries.

Strawberry-Rhubarb Crisp...

It's rhubarb season in the Midwest!  I'm not really a fan, but my husband loves it, so I bought a plant a couple years ago and it is finally producing enough to do something with.  I saw a recipe for Strawberry-Rhubarb Crisp and decided to give it a whirl.  I thought if it included strawberries, then I might like it and I did!  I even made it with only rhubarb one time and it was still delicious.  When I have ripe strawberries in my garden, I'm going to try it with only strawberries.  If you do this just add 4 Cups of strawberries or rhubarb, whatever you choose to use instead of 2 cups of rhubarb and strawberries.

Strawberry-Rhubarb Crisp

Ingredients

• 2 Cups Rhubarb cut into 1/2 inch pieces
• 2 Cups Strawberries (hulled and halved or quartered)
• 1/2 Cup sugar
• 1 Cup all-purpose flour
• 1/2 Cup Old fashioned oats
• 1/3 Cup Sugar
• 1/3 Cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 Cup (1 stick) butter

Cooking Directions

Filling:
In a bowl, stir together the strawberries rhubarb and sugar.  Pour in a 2 qt. greased baking dish and set aside.
Topping: 

 Melt butter in a large microwave safe bowl. Stir in flour, oats, sugars, cinnamon and salt until well blended and moistened crumbs form. Spoon the mixture over the top.
Bake at 350 degrees for 35-40 minutes.