Cook of the Week: Jalisa Pratt recipes

Lauren Wood | Buy at Whopper Juniors

Lauren Wood | Buy at
Whopper Juniors

Banana Pudding Poke Cake

1 box yellow cake mix

2 small boxes instant banana pudding

4 cups cold milk

1 (8-ounce) container whipped topping

1 to 2 cups roughly chopped vanilla wafers

Bake cake according to directions on the box in a 9×13-inch pan. When cake is done and slightly cooled, poke holes all over the cake (you can use the end of a wooden spoon). Combine pudding mix and milk and pour over the cake before the pudding gets too thick, making sure it fills all the holes. Refrigerate until completely cooled. Spread whipped topping over the top. Cover with chopped wafers.

Whopper Juniors

1 box devil’s food cake mix

1 stick butter

2 teaspoons vanilla extract

2 pounds confectioner’s sugar

14 cup cocoa powder

3 tablespoons water

1 box Whoppers candy

1 cup semi-sweet chocolate chips

Prepare cake mix according to instructions on the box. Fill lined cupcake tins half full of batter and bake at 350 degrees for about 15 minutes or until done. Let cool completely.

For the frosting, cream butter. Add vanilla and beat until blended. Slowly add powdered sugar, cocoa powder and water and beat on low speed until fully incorporated. Beat on high speed until fluffy.

Pipe frosting onto cooled cupcakes. Top each cupcake with a Whoppers piece of candy. Melt chocolate chips and drizzle over the top.

Chocolate Chip Cookie Cheesecake

Chocolate chip cookie dough, purchased or prepared

2 (8-ounce) packages cream cheese, softened

14 cup sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice (optional)

1 (8-ounce) container whipped topping

Mini-chocolate chips (optional)

Divide cookie dough into 4 portions. Press cookie dough into the bottom of 4 mini (6-inch) springform pans and bake at 350 degrees for 11 to 15 minutes.

Beat cream cheese until smooth, then slowly add the sugar and vanilla and lemon juice, if using. Slowly beat the whipped topping into the cream cheese mixture.

Divide the filling into 4 portions and spoon over cooked cookie crusts. Melt some mini-chocolate chips and drizzle over the top or sprinkle with mini-chocolate chips, if desired. Chill for 4 to 6 hours before serving.

Tater Tot Casserole

1 pound ground beef


1 family-size can cream of mushroom soup

1 can sweet peas, drained

1 can whole kernel corn, drained

1 can mild Ro-tel tomatoes, drained

2 cups shredded Cheddar cheese, divided

1 (32-ounce) package frozen Tater Tots


Preheat oven to 350 degrees. Season ground beef with seasonings of your choice. Brown meat in a skillet, then drain. Combine cooked beef with soup, peas, corn, Ro-tel and 1 cup cheese. Pour mixture into a greased 9×13-inch baking dish. Top with Tater Tots. Sprinkle with salt. Bake for 30 minutes. Sprinkle remaining cheese over the top and bake an additional 5 to 10 minutes until cheese is melted.

Mississippi Mud Cake

2 sticks butter, cut in chunks

12 cup cocoa powder

4 eggs, beaten well

1 teaspoon vanilla extract

2 cups sugar

112 cps all-purpose flour

14 teaspoon salt

1 cup chopped pecans or walnuts

1 can chocolate frosting

4 cups mini-marshmallows or 3 cups marshmallows, quartered

Preheat oven to 350 degrees. Grease and flour a 9×13-inch pan.

In a medium saucepan, combine butter and cocoa and cook over medium heat, stirring now and then, until butter is melted and mixture is well-blended, 3 to 4 minutes. Stir in beaten eggs, vanilla, sugar, flour, salt and nuts and beat with a wooden spoon or spatula or with a mixer at low speed until batter is smooth and the flour has disappeared.

Pour batter into prepared pan and bake for 20 to 25 minutes, until the cake springs back when touched gently in the center and begins to pull away from the sides of the pan.

Microwave frosting to a pourable state. Remove cake from oven and scatter the marshmallows over the top. Pour the heated frosting over all and return cake to hot oven for about 3 minutes to soften the marshmallows. Cut into small squares.

Click video to hear audio