Jada: Summer sweet fix

One thing I really enjoy is trying new recipes. I love sharing recipes with harvest friends because they have the tastiest, easiest to make recipes that are easy to serve in the field and feed several mouths.

I share a baking addiction with my friend Ali Thurman of Thurman Harvesting who happens to have an another addiction: Pinterest. She often uses it to find new and fun recipes such as this Strawberry Upside Down Cake. Following her lead, I also found another recipe I enjoy from Pinterest and will include in this post. Doesn’t summer goes hand in hand with sweets?! If you are cooking in a camper you’ll enjoy making the No-Bake Nutella Cheesecake. Hope you get your sugar fix!

Strawberry Upside Down Cake

Strawberry Upside down cake

(Like my the fine field china?)

Fresh strawberries chopped (approximately 4 cups)

1 Strawberry Jello mix

1 bag mini marshmallows

1 yellow cake mix with ingredients it requires

Preheat oven to 350 and spread chopped strawberries covering the bottom of a 9X13 greased pan. Sprinkle jello over strawberries then cover with marshmallows. Follow cake mix instructions and pour over marshmallows. Bake as directed by cake mix. Note: The top should be very tan and look like a cake. Don’t take it out of the oven until the top layer quits wobbling. This can be served warm or chilled.

No Bake Nutella Cheesecake

Yield: 4-6 servings (You’ll have to make this bigger for a crew but it’s worth it!)

Prep Time: 15 minutes


For the Crust

12 Oreo Cookies, crushed into crumbs (I use a blender to crush them)
3 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed


1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Press into the bottom of single serving dishes for easy field servings or a pie pan to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended.

3. Evenly pipe or spoon the filling into individual serving dishes/ pie pan. Cover with plastic wrap and refrigerate for at least 2 hours before serving. (Don’t be afraid to make this a day ahead. It stays good. )

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

All Aboard Harvest is sponsored by High Plains Journal and Syngenta. Jada Bulgin can be reached at jada@allaboardharvest.com.


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