Are you making a special dinner for Valentine’s Day? Even if you are not, this fun playful cake will make your Sweetheart’s day extra sweet! Spouse, kids, friends, or coworkers – all ages will appreciate this delicious festive cake this Valentine’s Day.  Last year I had a Valentine’s party at my house…and really got into the Valentine’s Day theme with inexpensive decorations.  We all had so much fun and here is a glimpse of our fun night!

Strawberry Heart Cake from The New Holly Clegg Trim & TERRIFIC Cookbook

This awesome cake is too good to save for only Valentine’s Day. Turn into a round layered cake year-round with 9-inch round pans. It begins with a cake mix and is easy to make.

Makes 16 servings

1 (18.25-ounce) box white cake mix

1/4 cup canola oil

2 eggs

2 egg whites

1 (3-ounce) package strawberry gelatin

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup) (reserve extra for frosting)

1/2 cup skim milk

Strawberry Frosting (recipe follows)

1. Preheat oven to 350ºF. Coat one 9 x 9 x 2-inch square pan and one 9-inch round cake pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, oil, eggs, egg whites, strawberry gelatin, 1/2 cup strawberries, milk, mixing until well blended. Divide batter, pour into prepared pans. Bake 25 – 30 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pans, cool completely.

3. To form heart: Place square cake on large platter. Cut round cake in half, place each half with cut side next to square side. You may need to trim corners. This now makes a heart. Turn cakes so square cake’s pointed end is down and round halves are at top. Frost heart cake with Strawberry Frosting (see recipe below).

Strawberry Frosting

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup)

1. In medium mixing bowl, mix together butter, confectioners’ sugar, remaining strawberries until well blended.

Nutritional information per serving: Calories 336, Protein (g) 3, Carbohydrate (g) 60, Fat (g) 9, Calories from Fat (%) 25, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 27, Sodium (mg) 262 Diabetic Exchanges: 4 other carbohydrate, 2 fat

Steal Your Heart for Valentine’s Day with this Strawberry Valentine’s Day Heart Cake

Remember, cooking is creative so have fun this holiday season.  Here’s my Holiday Cooking Rules for a “No Stress Holiday Meal”  You can check out my website for holiday menus and recipes.  Recipe is:  Holiday Bars

Rule #1   If you don’t have an ingredient, leave it out-don’t run back to the grocery–no one will know that your cornbread dressing was supposed to have mushrooms, or a cake needed nuts.  I always say if a chocolate soufflé falls, serve it as chocolate pudding with a smile.

Rule #2  Select recipes that don’t only cook in the oven…remember you will have a busy oven so select stove top recipes.

Rule #3   Plan your menu with time saving make ahead recipes to freeze. 

 Rule #4   Prepare what you are comfortable with and pick up or let people bring the rest…you don’t have to prepare every dish to have a memorable meal. 

a)      Order a cooked turkey and garnish with fresh parsley and crab apples to give it a personal touch. 

b)      If you don’t like to make desserts, order festive holiday cookies or pies from your  favorite bakery.

 Rule #5   Ambience: Create an easy centerpiece by filling a glass bowl with pomegranates or seasonal items—no need for expensive flowers.

 Rule #6  Use holiday themed paper goods or plastic plates to serve dessert-easy clean up.

 Rule#7:  Cook trim&TERRIFIC

Last minute fun holiday gift-get a copy of my new fun whimsical cookbook–includes Effortless Entertaining, Foods To Improve…. and the popular Diva Dermatology Chapter

Christmas Recipes with No Kitchen Stress

Ooey Goey Squares

Who Dat!!! Go Saints, it’s a black and gold Super Bowl!!! My husband and I had some friends over to watch the game last night and we used our new grill (a gift from Chad’s parent’s for our wedding anniversary). It’s the new infared kind, he couldn’t wait to use it and I must say it produced some juicy steaks. I’m sure it didn’t hurt they were Omaha Steaks, but they were so moist! We also made a green bean casserole, salad and yummy cresent roll bread dish. And of course we had dessert, Ooey Gooey Squares, from my mom’s The New Holly Clegg trim&TERRIFIC Cookbook, and I don’t think I overcooked them this time. Finally…

Also, we ate at two really good restaruants this weekend with some friends. A FAVORITE of mine Victor Tango’s and Si Tapas which I’d never been to (both in Dallas)! At VT’s we had miso glazed sea bass scewers, chicken and waffles, ahi tuna nachos, and braised short rib with a rutabaga mash, which I must admit was awesome and i thought was some type of mashed potato at first. We had a vareity of tapas at Si Tapas, however, I really wanted the Paella, a favorite meal of mine. Next time, Chad said he’d go back with me

Who Dat and some good food!

Thanks, Linda, for sharing your thoughts, ideas, and changes….cooking is creative!

Holly, today I made my 5th cake since the recipe appeared in Relish.  I originally made the recipe as listed and then I made the following changes.  I used sugar free vanilla instant pudding and lite vanilla yogurt—on the back of cake mix I noticed 3 eggs so I did that(easier than separating the whites)  the other change I did not dust with powdered sugar.  I am diabetic so tried to justify eating the cake with these changes. 

I purchased a pack of red chargers and a pack of white doilies to make the cake show up. 

This last cake I was to carry to our Master Gardener Christmas supper and I had already told my entire e-mail list about how great it was so today I made this little flower arrangement with a copy of the recipe inserted and placed behind cake to identify….I had so many positive comments. I keep this cake in the refrigerator and it stays so moist.

Eggnog—since this is such a seasonal treat I goggled it and the answer was that it would freeze up to 6 months so I am freezing in 8 oz. cups for future baking.

  Eggnog Spice Bundt Cake

Eggnog Cake-Words of Wisdom

Spice and everything nice makes this a holiday hit.

Makes 16 servings

 1 (18 ¼-ounce) box spice cake mix

 1 (4-serving) box instant cheesecake pudding and pie filling

1 cup vanilla or eggnog nonfat yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 cup butterscotch chips, optional

2/3 cup chopped pecans

1. Preheat oven 350° F.  Coat nonstick Bundt pan with nonstick cooking spray. 

2.  In mixing bowl, combine the cake mix, pudding, yogurt, oil, eggnog, egg, and egg whites, mixing until creamy. 

3.  Stir in butterscotch chips and pecans.  Pour in prepared pan and bake 40-45 minutes or until wooden pick inserted comes out clean. 

Per serving: 280 calories, 14g fat, 20mg chol., 5g prot., 34g carbs., 2g fiber, 330mg sodium 

Linda’s made Eggnog Bundt Cake 5 TIMES

Cranberries!  Invited to an office party, cookie swap or need a gift for the holidays.  I love using cranberries during the holiday season, and these festive Cranberry and White Chocolate Treats are so delectable you will never believe they are diabetic-friendly! Tart cranberries, sweet white chocolate, crunchy nutritious cereal and nuts pack this delicious dessert with wholesome vitamins and minerals – perfect to indulge in while staying fit this holiday season.   I turn to this favorite bar cookie to make for friends and family this time of year. For a quick and delicious gift, just cut the cookies into squares, wrap with plastic wrap and tie with a holiday ribbon. From teachers to coaches, neighbors to doctors, give the delicious gift of nutrition this holiday season!

Cranberry and White Chocolate Treats from Holly Clegg trim&TERRIFIC Diabetic Cooking

These scrumptious cookies are festive enough for a holiday treat, and fantastic enough to enjoy all year long.

 48 servings/serving size: 1 square

 1 1/3 cups reduced-fat graham cracker crumbs

2 tablespoons sugar or sugar substitute

1/2 cup natural wheat and barley cereal

1 (14-ounce) can fat-free sweetened condensed milk

1/2 cup dried cranberries

1/3 cup white chocolate chips

1/3 cup chopped walnuts

5 tablespoons butter, melted

 1. Preheat oven 350° F.  In 13x9x2-in baking pan, mix graham cracker crumbs, sugar, butter; press along bottom of pan. 

2. Sprinkle cranberries, white chocolate chips, walnuts, cereal evenly over graham cracker crust.  Pour sweetened condensed milk over top.

3. Bake 20-25 minutes or until bubbly and light brown.

 Nutritional information per serving:

Calories 67, Calories from fat (%) 21, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 38, Carbohydrate (g) 11, Dietary Fiber (g) 0, Sugars (g) 8, Protein (g) 1, Diabetic Exchanges: 1/2 carbohydrate, 1/2 fat

 Terrific Tidbit: Cranberries are full of antioxidants and can help prevent and treat urinary tract infections.

Cookie Swap: Cranberries and White Chocolate Treats

Crawfish Bisque and Oatmeal Chocolate Pizza-Two Favorites

What goes on behind the scenes when I appear with all my ingredients in bowls and all chopped?  Well, the day before, I chop, dice, pre-cook and organize.  I always want a beauty shot to show my viewers the finished recipe as TV time doesn’t always correspond with the real clock.  However, fortunately, my recipes TRULY are easy and not too time consuming.  My sister says, “a recipe should fit on one page or it is too long.”  She loves my Gulf Coast Favorites book as most pages include two recipes.  Looking for Louisiana recipes, this book includes it all.  Off to the kitchen to prepare for tomorrow’s segment: Crawfish and Sweet Potato Soup and Oatmeal Chocolate Pizza.

Healthy soup and pizza: WBRZ Noon Show

Years ago I actually use to make homemade egg nog, an old family recipe that when I look back, wasn’t trim&TERRIFIC!  Now, you can buy light eggnog which still has rich creamy flavor, but without all the fat–give it a try.  Now, when I see that carton of eggnog, I think recipe so here my recipe I created for Relish Magazine that will be a nice holiday cake.  Finally, my sister is happy as she always likes a spice cake.

Eggnog Spice Bundt Cake 

Each bite of this amazing moist cake melts in your mouth.  Spice and everything nice makes this a holiday hit.

 Makes 16 serving

Eggnog Spice Bundt Cake

 1 (18 ¼-ounce) box spice cake mix

1 (4-serving) box instant cheesecake pudding and pie filling

1 cup vanilla or eggnog nonfat yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 cup butterscotch chips, optional

2/3 cup chopped pecans

1. Preheat oven 350° F.  Coat nonstick Bundt pan with nonstick cooking spray. 

2.  In mixing bowl, combine the cake mix, pudding, yogurt, oil, eggnog, egg, and egg whites, mixing until creamy. 

3.  Stir in butterscotch chips and pecans.  Pour in prepared pan and bake 40-45 minutes or until wooden pick inserted comes out clean. 

Per serving: 280 calories, 14g fat, 20mg chol., 5g prot., 34g carbs., 2g fiber, 330mg sodium 

What to do with carton of eggnog?