Strawberry season is here and I can’t get enough of these luscious farm- fresh- melt- in- your- mouth berries. I have 6 quarts of berries and I am not afraid to use them! Marinated berries in delicious Chambord ( Raspberry ) Liqueur brings out the fabulous flavors of the cake and berries.

Hubs loves strawberry shortcake, he has mentioned this to me many times….

I got an idea…how about a lemon pound cake with drunken strawberries?? Oh yeah…it’s so good…IMG_2810


We eat these so fast so I cut a quart up and added Chambord for a delicious treat!



My daughter’s friend brought me a freshly picked container of raspberries from her farm, I threw a couple in there for deliciousness!



  • 1 package Lemon Cake Mix

  • 1 (3.4 oz.) package instant lemon pudding and pie filling

  • 4 large eggs

  • 1 cup water

  • ⅓ cup vegetable oil

Strawberry Topping

  • 1 1/2- 2 cups sliced fresh strawberries

  • 1 Tablespoon sugar

  • 2 Tablespoons Chambord ( Raspberry Liqueur)

Baking Directions for Lemon Pound Cake

  1. Preheat oven to 350°F. Grease and flour 10″ tube pan.

  2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.

  3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.

Directions for strawberries:

In a bowl, combine strawberries, sugar and Chambord. Place in refrigerator while cake bakes.

Slice cake, spoon strawberries on top of cake, add whipped topping or whipped cream, serve.

Makes 12-14 servings

Want MOORE Strawberry recipes?

Fluffy Strawberry Lemon Cake


Easy Strawberry Rhubarb Crisp


Strawberry Shortcake Birthday Cake

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Easy Beef Kabobs



What inspires me?




A description?


Is the recipe simple, is it difficult? Depending on how much time I set aside for a recipe, I usually head towards an easy recipe, especially if we have guests coming over. If I see a luscious dessert, I have to make it.


If I see juicy Beef with Vegetables Kabob, you betcha, I am going to try to make that! I saw the photograph from my friend, Cooking from a SAHM’s kabobs (AND DROOLED) and had been thinking about them for a while.


The photograph was shared on facebook again, that was it! I found all of the ingredients that I wanted to build on my kabob sticks. This is a creative outlet, that is fun and delicious, you be the master chef and decide what to build for your kabobs.



  1. Marinated Steak Tips

  2. Mushrooms

  3. Zucchini

  4. Onion

  5. Pineapple, canned or fresh

  6. Orange Peppers

  7. Garlic

RECIPE for Marinade:

  • 1/2 C Soy Sauce

  • 1/4 C BBQ Sauce

  • 2 Tablespoons of Cherry Coke(or regular or skip it)

  • Sprinkle of Nutmeg

  • Sprinkle of Ginger

  • Sprinkle of Garlic Powder or minced Garlic

Directions for Marinade:

  1. Put all these ingredients in a bowl and whisk.

  2. Add your steak tips and marinade for 2 hours.


  • Wooden Sticks or Metal Skewers

  • Marinated Steak Tips

  • 6 Mushrooms

  • 2 Orange Peppers

  • 2 Onions

  • Pineapple Chunks

  • 2 Zucchini

  • Whole garlic

  1. Soak your wooden sticks in water for about 2 hours or so.

  2.  Chop all your vegetables (plus pineapple) into chunks.

  3. Stick Meat and Vegetables and pineapple on stick.

  4. This is the order that I skewered for the kabobs: Meat, Onion, pepper, pineapple, mushroom, garlic, zucchini.

  5. Repeat until all meat and vegetables are on the skewers.

  6. Grill on a medium high flame, move kabobs to top rack to keep warm while cooking the rest of the kabobs.

  7. Grill the meat to your liking.





This post is sponsored by Usefulthings.com. Opinions expressed are 100% my own.


Being a food blogger, I have every kitchen tool known to woman. I have my favorite kitchen tools, which are my cutting boards, sharp knives and bowl scrapers. I am always happy when I can organize my tools where they are visible and I can grab them quickly when prepping and cooking. One of my favorite things when cooking, is having everything organized and being able to find it in a snap.

That’s why I love my UTENSIL HOLDER WITH BOOK STAND! It can hold tools, cookbooks and tablets. It also has a SLIDE OUT ARM to hold large cookbooks. Scroll down for the GIVEAWAY DETAILS.



No more drops of food or liquids on my beautiful cookbooks while cooking. It is weighted with a non-skid base and has a flip down tablet holder. There is a removable crock insert that is dishwasher safe.



Retail Value is $24.95


Thanks to USEFULTHINGS, one lucky Moore or Less Cooking reader will win a UTENSIL HOLDER WITH BOOK STAND! Pictured above. (tools, tablet and cookbook not included ) Many thanks to them for providing the review and giveaway product. Giveaway is open to U.S. Readers.


To enter to win, simply leave a comment on this post and answer the following question:


You can receive up to FOUR additional entries to win by doing the following:

1. Subscribe to Moore Or Less Cooking by email. Come back and let me know you have subscribed in an additional comment on this post.

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Deadline: Wednesday August 6, 2014 at 11:59pm EST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post. I will email the winner and if he/she does not respond within 48 hours, another winner will be selected.

Disclaimer:  Usefulthings.com sent me this product and is mailing the prize out to the winner of the giveaway. My opinions remain entirely my own, as always.


LINKED UP Wednesday Whatsits


 If you need a quick and delicious appetizer in a pinch, these are perfect! Watch them disappear quickly at your next cocktail party.




These Easy Pesto Cheesy Bites are a wonderful appetizer for an easy summer cocktail party get together. Only 4 ingredients are needed for this delicious zesty app.





Mini Fillo Shells are wonderful, they are already pre- baked.





Grated Mozzarella Cheese, Grated Parmesano Reggiano Cheese, Pesto Sauce, FOR PESTO RECIPE CLICK HERE EASY BASIL PESTO RECIPE or you can use store bought Pesto Sauce.









Fill Phyllo shells with pesto cheese mixture and Bake at 350 degrees for 10 minutes, or until cheese is bubbling.

Allow to set for 5 minutes, then serve.



  • 2 packages Mini Phyllo Shells

  • 1 cup Mozzarella Cheese, grated

  • 1/2 cup Parmesan Reggiano Cheese, grated

  • 1/2 cup Pesto Sauce ( Store bought or homemade recipe )


  1. Preheat oven to 350 degrees

  2. Mix cheeses and Pesto Sauce together.

  3. Fill Mini Fillo Shells to the top.

  4. Bake Filled Mini Fillo Shells for 10 Minutes.

  5. Makes 30 Pesto Cheesy Bites

LINKED UP MMbadge2 IMG_0636 Foodie Friends Friday

No Bake Cookie Butter Pie

When I was in Los Angeles this winter, Susan and I went shopping at her local Trader Joe’s. Susan wanted me to try their Speculoos Cookie Butter. The nice employee working there that day, offered me a taste on a spoon, oh it was dreamy yummy! I couldn’t wait to make a recipe with this yummy treat and stop eating spoonfuls of it out of the jar!


So here we are in full summer mode and turning on my oven right now is not a great choice. So I decided to make a NO BAKE COOKIE BUTTER PIE. Oh my it is wonderful! So easy! This time I froze the pie so that it was easier to cut. When my God Daughter and I made the Peanut Butter Chocolate Pie, it would have been easier to cut had I froze it up a bit.


The recipe calls for an Oreo Crust, since I didn’t have any Oreo’s lying around in my pantry ( I have kids!)  but I did have a Pre- made Oreo Crust….haha..Mom strikes again!


Have you tried Cookie Butter before?? If not, it has a pleasant warm taste, spiced with cinnamon, some people have gone so far as to call it Christmas in a bottle. It is literally your favorite gingerbread cookie in spread form.


I used my wonderful KitchenAid to mix up the ingredients, if you do not have a KitchenAid, you can use your hand Mixer.


This is a perfectly smooth creamy filling.



Perfect now for slicing!


Delicious No Bake Cookie Butter Pie after 1 hour in the freezer.




  • 1 cup Speculoos Cookie Butter ( Trader Joe’s)

  • 1  8-ounce package Cream Cheese, softened at room temperature

  • 1/3 cup Powdered Sugar

  • 1 8-ounce container of Cool Whip, thawed


  1. In a stand mixer, using the whisk attachment, blend the cookie butter and cream cheese on medium speed.

  2. Turn mixer off, scrape sides of bowl, add powdered sugar.

  3. For another minute, blend on medium until everything is well blended.

  4. Scrape the sides of the bowl, then add Cool Whip.

  5. Whisk for another minute. Blend until everything is incorporated.

  6. Pour the filling into Prepared Oreo Crust.

  7. Using a spatula or knife, spread out the filling in an even layer.

  8. Place in Freezer for 1 hour or until thick and firm.

  9. Slice and Serve!

recipe from Mangoes and Palmtrees

Moore No Bake Recipes:

NO BAKE Peanut Butter and Chocolate Pie


The Best No Bake Bar You Will Ever Eat

The Best No Bake Bar You Will Ever Eat


LINKED UP: Foodie Friends Friday

Stuffed Squash Blossoms

I love everything about summer, especially seeing  what is growing my vegetable garden. My kale, basil and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.



When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!


I decided to stuff them with Mozzarella, Parmesano Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.


For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesano Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.


Twist the ends closed and try to pinch the blossoms closed so that the cheese doesn’t fall out. IMG_3036

Dip stuffed blossoms in flour, then in egg, then again in flour


Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.


These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!


Stuffed Squash Blossoms


  • 12 squash blossoms, stamen removed
  • 8 oz mozzarella, grated
  • 1/4 cup Parmesan Reggiano, grated
  • 3 large basil leaves
  • 1 cup flour
  • 2 eggs
  • Vegetable oil
  • 1 tablespoons sea salt plus more for garnishing
  • 1/2 tablespoon pepper

Wash squash blossoms. Take the stamen out from inside the blossom.  Pat dry. In a small bowl, combine Mozzarella , Parmesan and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.

Place the flour in a shallow bowl and add the pepper and salt, mix..  Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated.  Repeat with remaining blossoms.

Pour oil into a  rimmed frying pan, filling about 2-3 inches.  Heat until hot but not smoking, about 350-380 degrees.  Carefully fry blossoms in batches, until a nice golden brown color.  Serve warm.

Recipe adapted from Epicurean Mom

LINKED UP Image IMG_0636


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Nettie-Moore or Less Cooking Blog

Lysska-Cooking from a Stay at Home Mom

Cindy-Hun… What’s for Dinner?

Make sure to visit all 3 blogs, to see if you’ve been featured this week!! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

Last week’s features:

 Peach & Blackberry Teagarita FROM LOVE BAKES GOOD CAKES

Jose Cuervo Iced Teagarita consists of our classic lime flavored margarita, blended with Jose Cuervo Tequila and premium orange liqueur, then combined with refreshing iced tea. #CuervoTeagarita  #ad

 Ice Cream Sandwich Cake Recipe No Baking required! FROM I SAVE A TO Z

 Kid’s Party Food: Banana & Chocolate Chip Ice Cream –  FROM Spaceships and Laserbeams

chocolate chip banana ice cream


 Easy Loaded Brownies With Flair! FROM SHOESTRING ELEGANCE







 Walking on Sunshine: Chocolate Glazed Donuts



Simple Supper Tuesday Badge


The Party Rules
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Moore Or Less Cooking Food Blog
  4. Please use link to direct recipe, not to your home page.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Welcome to Simple Supper Tuesday! Please link up your quick and easy recipes, for those busy weeknights.

Thank you for sharing and we hope to see you again next week! ~Nettie, Lysska & Cindy

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