Easy Cheesecake Bars

Warning: Highly addictive. You have been warned. Do not come crying to me when you have eaten half the pan after making them. (You think I jest? You would be wrong.) They are. That. Good.





Cheesecake Bars (EASY!)


1 box yellow cake mix (dry)
1 egg
1/3 c oil

Mix until crumbly. Save 1/2 cup out and put the rest into a 9X13 inch pan you've sprayed with Pam or greased. Bake the crust at 350 for 15 minutes. While it's baking make the filling.

8 oz. cream cheese (softened)
1/3 c sugar
1 egg
1 t lemon juice
1/4-1/2 t dried lemon zest (optional)

Beat until smooth. Spoon and spread over the baked crust. Sprinkle the reserved crumbles on top and bake an additional 15 minutes. Cool completely by chilling in the refrigerator for at least 2 hours.

Black Bean and Corn Salsa

Update Note:   This post is dated 2007 - you know, back when cameras were still used to take photos and cellphones were just to... talk.  Ha ha. 

I've posted this recipe or similar many times in the past almost 14 years.  A search in the box to the right or by label will bring up newer posts that have photos or even just a smidgen different ingredients or amounts.  Over the years I've come to use 2 versions corn, lots of jalapeno's, some cumin... this is a great starter recipe and then you can add or delete ingredients to make it 'yours'.  



Black Bean and Corn Salsa

1 pound dry black beans, soaked and cooked about one hour until just tender*
1 - 11 oz can white corn, drained
2 - 10 oz cans diced tomatoes with green chilies, drained
2 tomatoes, diced
1 bunch cilantro, chopped
2 cloves of garlic, crushed
Juice of one lime
salt to taste if using dry beans

Mix it all up. Chill overnight. Garnish with additional cilantro if desired. Serve with chips or use in burritos.

*Can use 2-3 cans of black beans instead, rinsed













One of the many times I've reposted versions of this family favorite through the years can be found here:

Black Bean and Corn Salsa

Almond Sour Cream Cake

Almond is one of my favorite flavors. When I saw this recipe I had to copy it down, as I think the almond, milk and sour cream is going to make for an awesome cake. The original recipe called for 2 t vanilla and 2 t almond but I love love love almond cake and almond muffins so I removed the vanilla and made it 4 teaspoons of almond instead. Also, it called for 1/4 c oil. However, with the amount of sour cream and milk in the recipe I omitted the oil. The original also used water instead of milk, but I'm substituting milk, or perhaps half milk, half cream. I'm going to have fun with this one!



Almond Sour Cream Cake

2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups milk
4 teaspoons almond extract
2 cups sour cream
8 large egg whites, room temperature

Place all dry ingredients in a large mixing bowl and whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans. Bake at 325° until cake tests done.

Original Crullers

On one of my other blogs I was lamenting the loss of the Cruller from Dunkin' Donuts and the fact that Krispy Kreme donuts do not even make a real cruller. They make their regular yeasty yuck donuts into a cruller shape and sell it under the name cruller... thereby confusing and ruining the real cruller for an entire generation of young people that will grow up thinking that poor pile of muck is a cruller.

So I perused recipe after recipe after recipe and I found one I am keeping close to hopefully make in the next week or so. It's an original dutch cruller (as compared to the French Cruller which is really made with cream puff batter and piped into a round shape). These are rolled, cut into strips, the strips are doubled, twisted, pinched on the edges to join and then deep fried into a yummy goodness. The only thing I'm going to do differently is borrow the French version's topping, which is a very thin glaze as compared to a sprinkling of sugar.

Crullers

1/4 c butter
1 c sugar
2 eggs, beaten
4 c flour
3 t baking powder
dash ground nutmeg
1/2 t salt
1 c milk
oil for frying
powdered sugar glaze

Cream the butter and sugar. Add eggs. Whisk or sift the flour with the baking powder, nutmeg and salt. Add alternately with the milk. Chill the dough until you can handle it. Roll out 1/4 inch thick. Cut into strips 1 inch wide by 8 inches long. Fold each strip in half legthwise, twist several times and pinch the ends together. Fry, being sure to flip so both sides are done. Drain. Cool. Cover with a thin glaze.

French Crullers

1/4 c sugar
1/2 t salt
1/4 c shortening
1 c boiling water
1 c sifted flour
3 eggs
1 t vanilla extract
oil for frying
simple powdered sugar glaze

Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil. Add flour all at once and mix and cook until thickened, stirring constantly. Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla extract. Force mixture through pastry tube onto greased paper, forming circles. Deep fry. Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown. Spread with thin powder sugar glaze. Makes about 1 dozen.

Steak Marinades

I believe I've posted my regular steak marinade recipe on this blog previously but tonight I stumbled upon one that is almost exactly like mine, but for the addition of vinegar to it. I'm thinking this would be a good marinade for a cheaper cut of meat because the vinegar would help break it down and make it tender.

3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons vinegar
2 cloves garlic
2 tablespoons onion (chopped)
1 teaspoon ginger powder

Combine and refrigerate for 8-24 hours.


MARINADE NUMBER TWO:

This one is for my husband... A man who loves a rich, deep, dark beer, loves tabasco sauce and loves limes with beer, shrimp, margarita's... this is perfect for Father's Day!


1 bottle of dark beer
2 T garlic, chopped
2 T red onion, diced fine
2 T Worcestershire sauce
4 dashes Tabasco sauce
juice of 2 limes
1/4 c brown sugar, packed
1 T coarse brown mustard (Creole is good)
2 T olive oil
2 t salt


Mix and marinate a nice rib-eye for 4-12 hours. Grill as usual.

Chocolate Thumbprints

Grandmothers everywhere have made Thumbprint cookies at the holidays (and other times!). I think they are an excellent cookie and I love to make them with raspberry or cherry preserves. However when I stumbled across a chocolate version, I knew I had a hit on my hands with my family! Sure enough, when I first made these back around 2000 (?) it was requested I add them to my annual Christmas Baking List.

Chocolate Thumbprints

1/2 c butter
1/4 c packed brown sugar
1 egg yolk
1 t vanilla
1 egg white, beaten
1 c flour
3/4 c finely chopped pecans
3/4 c chocolate chips

Cream the butter and brown sugar, beat in the egg yolk and vanilla. Gradually add the flour and mix well. Cover and refrigerate for 2 hours until the dough is easy to handle. Roll into 1 inch balls. Dip one side in the egg white and then dip into the chopped nuts. Place 2 inches apart on a greased baking sheet or a baking sheet lined with parchment. Use your thumb to make a nice deep thumbprint indentation into each.

Bake at 325 for 15-20 minutes until the pecans are golden and the cookie is done. When you remove them, check to see if the thumbprint has baked out. If so, quickly press again or use the back of a spoon or the handle of a wooden spoon to press the indentation back in again.

While they cool melt the chocolate chips in the microwave, stir smooth and spoon a tiny dollop into each indentation in the cookies. Let cool completely. Beautiful!

Homemade Lavender Bubble Bath

When we lived in Southern Minnesota our home was landscaped by the previous owners. One of the plants we inherited was a walkway lined with lavender. Boy was I surprised to see how quickly it grows and spreads! It was a wonderful addition to our bathroom in both sprigs for decor (hang upside in a bunch and tie with rustic cord, twine or ribbon) and also to sprinkle the purple flowers in your bath. Still needing more ideas to use some of it up I found this recipe for homemade bubble bath. It's a great gift idea too!




Homemade Lander Bubble Bath


1 bunch of lavender
1 large bottle of clear organic shampoo
5 drops lavender oil

Pretty clear bottles or glass jars with excellent stoppers


Cut the long stems off the lavender, as you only want the purple flowers. Place the bunch head down into a clean widemouth canning jar. Add the shampoo and the oil. Close and let set for 2-3 weeks. (A windowsill is fine!). Shake occasionally. Strain the liquid well to remove the flowers and bottle in decorative containers for gift giving or reuse the shampoo bottle if you are keeping for yourself.

Embarrassingly Simple?

Tonight my husband was working and the kids were all out with friends when dinner time rolled around. Not in the mood for a 'meal' I grabbed some parmesan and garlic baked pita chips and ate a couple before I decided to make a 'meal' out of them and call it 'good'. It's something I have all the time but it's so simple I can hardly call it a recipe! Putting my embarrassment aside, I'll share it with you.


4 oz. cream cheese, softened
1/2 - 1 t dried herb mix*

Mix. Either spread and scoop with your cracker/chip or place in a bowl and scoop it out.


* Can be a dry Ranch Dressing mix, or an Italian Dressing mix, or a garden veggie soup mix, onion soup mix, dill mix, etc. Almost any dry seasoning mix will do!

Easy Shrimp Alfredo

I made the easiest and most delicious dinner two nights ago and we finished the leftovers last night. It was a simple shrimp alfredo dish that anyone can make, but it looks and tastes like spent hours. My kids really love this dish and hope yours will too.


1 lb. raw shrimp, shelled and deviened
2 T olive oil
4 cloves garlic, minced
2 T dried parsley

Cook the shrimp over medium high heat in a large pan on the stove in the oil with the garlic and parsley. It will only take about 2 minutes. Remove to a platter or bowl. In the same pan melt;

1/2 stick butter
8 oz. cream cheese, cubed
1 1/2 c milk or light cream
1/2 - 3/4 c parmesan or mozzarella if you are out of parmesan


Whisk smooth. Add the shrimp and immediately pour over prepared hot pasta of your choice. I like to use about 16 oz. pasta and while it's boiling I add a 10 oz. package of broccoli to the boiling water and then cook the veggies with the pasta!

Serve with garlic bread. Season with salt and pepper to taste.

Old Fashioned Sugar Cookie

When I want to make a basic sugar cookie that will be cut out and frosted, I have a handful I choose from. This particular recipe has been used by me personally for at least 9 years now.

Old Fashioned Sugar Cookie

3/4 c sugar
6 T butter
1/3 c shortening
1 egg
1 T milk
1 t vanilla
2 c flour
1 1/2 t baking powder
1/4 t salt


Cream the sugar, butter and shortening until fluffy. Add the egg, milk and vanilla. Beat well. Add the flour, baking powder and salt all together at once and then mix to blend in on low to start, and increase to medium just until mixed.

Chill the dough wrapped in plastic wrap for at least 3 hours. When you are ready to cut, flour your work surface and roll out the dough. Roll to about 1/4 inch thickness and cut. Transfer to an ungreased baking sheet, re roll the scraps and continue until the dough is used up. Bake each tray 9 minutes. Cool on the baking sheet 2 minutes to set up before transferring to a wire rack to cool.

A Great Find for Baking!

Today I made a trek to Costco and ever-mindful of careful spending in that place (they can soooo trick you into spending a gazillion dollars on things you don't need or that aren't any cheaper than the local grocery) they have an awesome buy on flour - twenty five pounds of flour for under five bucks! $4.95. Awesome deal when you go through as much flour as I do!

Now, one of your first thoughts might be (is?) where do I put it!? But really, it's not going to be an issue. You see, I put my flour into two (2) canisters. One is a typical flour cansiter that you probably have on your own counter. Then I have a second larger container that is actually a small RubberMaid plastic bin with a top that I bought at Target a couple years ago and fits perfectly lengthwise and height, into my cupboard. It's easier to dip my measuring cup into this container, and since my (weekly) bread dough and pizza dough recipes take 4 cups of flour each, this is quick and easy to use.

Garlic Bubble Bread

Garlic Bubble Bread


1 or 2 lbs prepared bread dough (either homemade or frozen and thawed)
1 stick butter
2 T dried parsley
1/2 - 1 t garlic salt
1 t garlic powder or 1 1/2 - 2 t fresh minced garlic
1/2 - 1 t onion powder


Melt the butter and mix in the spices and parsley. Use or more less to your preference. I never measure, I just pour some in the palm of my hand and guesstimate it's about a teaspoon. Tear one inch pieces of bread dough and and dip them into the butter mixture and then drop them into a prepared loaf pan. My photos show mine lined with parchment, but that is not necessary. Just lightly spray a loaf pan with cooking spray. Place it in a warm place to rise for about 1 1/2 hours until doubled in size. Bake at 375 for approximately 25 minutes or 350 for about 30 minutes. Let cool for at least 10 minutes before turning it out of the pan. Pull apart to eat.

Caramel Rolls

My kids love when I get time to make them homemade cinnamon or caramel rolls for breakfast. I suppose I could always buy the canned kind, or even cheat by using frozen bread dough, but there is something wonderful about starting from scratch and making them yourself. This recipe is coming to you from my cousin. She included it in a family cookbook we published a few years ago and they are a huge hit!



Caramel Rolls

2 c milk, scalded milk
½ c sugar
½ c shortening
1 t salt
2 pkg. Yeast
¼ c water, warm
1 t sugar
2 eggs
4 ½ - 5 c flour

Dissolve yeast and 1 t sugar in warm water. Set aside. Combine milk, shortening and sugar. When shortening has melted, add yeast mixture, salt and eggs. Mix well. Add flour to make soft dough. Bread flour works best. Do not over mix or dough will get tough. Let rise till double, knead and let rise again. Roll out on flour surface to ½ thick in a rectangular shape about 11 X 18. Spread butter or margarine over surface. Sprinkle with sugar and cinnamon, for a more Scandinavian flavor add cardamom (ground or whole). Roll into log shape. Cut in 1 ½ inch slices. I use a piece of thread (heavy duty works well). Place the thread under the roll of dough where you want the slice, cross the ends on the top and pull. Place the slices in 9X13 pan of caramel. Let rise until doubled. Bake at 350 degrees until golden brown, about 20 minutes. Test by thumping. Turn out onto a large cutting board or other appropriate surface immediately.


Caramel:

1 stick butter or margarine
1 cup brown sugar
2 T corn syrup

Heat all ingredients until dissolved. Pour in 9X13 pan.

Homemade Grape Nuts

Back in the 70's people started to eat healthier and a large population of the country went all 'let's get back to nature'. Communes, sharing, living off the land and such. This recipe came out of that era. I found it years and years ago, and I have had it in my files for so long I don't even remember where it first came from! But I do love store bought Grape Nuts, and if I can make them for a fraction of the cost, I think that's a good thing!



Grape Nuts

3 cups graham or whole wheat flour
1/2 cup wheat germ
1 cup brown sugar OR 3/4 cup corn syrup
2 cups buttermilk OR sour milk
1 tsp. baking soda
pinch salt

Heat oven to 350º.Combine ingredients in a large mixing bowl. Spread out on 2 large greased jelly roll pans. Bake 30 minutes.

Crumble by one of these methods: While still warm, break into chunks and grate on slaw cutter, or pulse briefly in blender, about a cupful at a time.

Allow to cool thoroughly, then put through food grinder with a coarse plate. Crisp at 250º 20-30 minutes. Store in airtight container.


Option: Omit wheat germ and increase flour by 1/2 cup.



Makes 2-1/2 pounds

Quick and Simple Chicken!

There is a recipe I believe I posted on this site a long time ago that calls for rolling up a slice of ham inside a chicken breast and wrapping with bacon, then you add a mushroom sauce. It's quick and easy in and of itself, but yesterday I needed it to be even faster.

This has got to be one of the easiest recipes I have ever posted, but it's so incredible that my family will eat it every week if I would let them.


Chicken with Mushroom Sauce and Bacon



6 boneless, skinless chicken breasts
1 can mushroom soup (I use the 98% fat free because I like the taste the best)
1 cup sour cream
1/2 - 3/4 c cooked, crumbled bacon pieces (I like to use Hormel REAL bacon pieces)
salt and pepper



Lay the chicken breasts in a greased baking pan. You can use them frozen or thawed (see how easy this is!?). Mix the soup and sour cream in a bowl and spread it over the chicken. Top with sprinkles of bacon over all.


Cover with foil and bake at 375 for 30 minutes if thawed, and uncover and bake 30 minutes more to thicken the sauce. If frozen, bake covered 1 hour and then uncovered for 30-40 minutes. You want the sauce to be thick and the top just starting to brown and the bacon crisp. Place the chicken on a plate and spoon extra sauce over. Delicious!

Delicious Filling for Inbetween Yellow Cake

This is a delicious filling to go between layers of a yellow cake. Bake your cake in two 8 or 9 inch round pans. Use this to fill a nice thick filling beween them. You can simply sprinkle the top with powdered sugar for a fabulously quick dessert!

Yellow Cake Filling


2 tsp very hot water
1/4 tsp salt(rounded)
7 oz jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla


Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

Add the salt solution to the filling mixture and combine.

Makes 1 1/2 cups.

Chocolate Zucchini Cake

I just 'put in' my garden last night so of course that means I will soon have zucchini, more zucchini and more zucchini! Ok, well this year I only planted one zucchini plant actually because truthfully? I still have some shredded zucchini in my deep freeze since last year. LOL. This recipe is a family recipe from an extended cousin who is an awesome cook!


Chocolate Zucchini Cake

½ c oil
½ t salt
½ c soft butter
½ c sour cream or buttermilk
2 c sugar
2 c zucchini, grated
2 eggs
½ c chopped nuts
1 t vanilla
6 oz. Chocolate chips
2 ¼ c flour
4 T cocoa
½ t soda

Mix oils and sugars, add egg and vanilla. Sift dry ingredients, add to oil alternately with milk. Add zucchini, pour into cake pan. Sprinkle with nuts and chips. Bake 350 for 40-50 minutes.

Country Style Ribs

This one isn't tried and true yet. As a matter of fact I just found it in my files from 2002, in a file that I didn't know I had. You see, I lost all my files last summer when my computer crashed and burned. The geeks at Best Buy were able to go into my dead computer and retrieve some of my files and put them on discs for me. I uploaded a bunch of them not too long ago, and 'found' a bunch of recipes I forgot I had! This one sounded similar to the sauce on some of the dishes you get the Chinese food places in the mall.

Country Style Ribs

2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs, cut into individual portions

In a slow cooker, combine ketchup, honey, vinegar, soy sauce,onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs,turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6−8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with delicious mashed potatoes.

Olive Stuffed Mushrooms

I found this one online on a Mr. Food site and although I am incredibly tempted to whip these up tonight, I need to wait because the mushrooms I have on hand are for shrimp kabobs tomorrow night! Oooo it's tempting though. Olives and mushrooms... two of my favorite foods!

Olive Stuffed Mushrooms

12 white mushrooms
4 T Extra Virgin Olive Oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup Spanish olives, chopped
1/4 cup parmesan cheese, grated
1/3 cup dry breadcrumbs
2 T parsley, chopped
1 T fresh rosemary, chopped
Salt & pepper, to taste

Preheat oven to 400 degrees.

In small bowl, mix olives, Parmesan cheese, breadcrumbs, parsley and rosemary. Set aside.

Trim mushrooms stems, separate from caps and finely chop. Warm 3 tablespoons oil in large skillet over med heat. Add onion and garlic and sauté until soft, about 2 minutes. Add chopped mushroom stems and sauté 1 minute. Add olive, cheese readcrumbs and herb mixture. Salt and pepper to taste. Pile mixture into mushroom caps. Arrange on greased baking sheet. Drizzle with remaining oil. Cover lightly with foil and bake for 15 minutes. Remove foil and bake another 5-7 minutes longer or until golden brown. Serve hot.

Raspberry Bundt Cake

Later today I hope to make a Raspberry Bundt Cake. Perfect for a warm sunny day, it is also simply sprinkled with powdered sugar so it doesn't have the 'heavy' feel of a cake covered in icing. I almost never buy yellow cake mixes, but for whatever reason, I picked one up about a month ago and it's been living in my cupboard ever since. Now I'm thankful!

Raspberry Bundt Cake

1 (18.25 ounce) box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 small box raspberry gelatin
1 (10 ounce) package frozen raspberries, thawed



Heat oven to 350 degrees F. Grease and flour a Bundt pan. Mix all ingredients, including juice from raspberries. Pour into a prepared bundt pan. Bake for 45 minutes (depending upon which pan you use). Cake is done when a wooden pick inserted into the center comes out clean.

After cools can dust with powdered sugar

Simple Black Bean Salsa

Sometimes you have 'leftovers' that need to be used up (like leftover corn!) and other times you just need something in a hurry because you have guests that showed up at the door. Still other times, let's admit it, we just don't want to cook and need to throw something together quickly. That is what this recipe is for. I don't have a picture for you because I didn't plan on posting it. I just happen to be snacking on it right now (leftover from dinner last night) and thought I'd share the recipe while I was thinking about it.


Simple Black Bean Salsa


1 can black beans, drained and rinsed
1 cup or can of corn, drained
2 c prepared salsa
1 T lime
salt


Mix, add lime and salt to taste. Serve with tortilla chips or grilled chicken. Delicious!

Pie Crust Scraps

As a child I didn't like to eat the 'fruit' part of pies. As an adult I usually still don't. I'm not sure what this is called, but I grew up getting to eat it whenever my Mother or Grandmother made a pie and I was around.


Pie Crust Scraps

The scraps from cutting a pie crust
cinnamon
sugar


Lay the pie crust scraps on a greased baking sheet or stoneware. Sprinkle with sugar and cinnamon to your taste. Bake in the oven with the pie you are baking at the lower 350 temperature. Bake until golden brown on the edges, about 5-8 minutes depending on the thickness of the crust.

Cool, break apart and eat!

My Blueberry Pie

I'm supposed to be making this right now... instead of playing online. *wink* My family has been asking for my blueberry pie for about 4 months now. I'm personally craving my bluberry bread instead... and I only have enough blueberries on hand to make one of them. Which will it be?

BLUEBERRY PIE


3 pints blueberries - cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up

A double pie crust (I don't have time to post the recipe - so use your recipe or just buy the canned or frozen version).


Mix the ingredients together in a bowl and then place in the bottom crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slice a pretty star shape on the top with a knife or fork to let steam escape. Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes.

Let cool and serve with vanilla ice cream or fresh whipped cream.






*Note*

I've listed this recipe on here before but I want to add some notes to this one. You can ALWAYS 'play around' with a recipe and add and delete on a whim. I wanted to let you know what I do to perk this one up sometimes.

• lemon rind
• orange rind
• ginger
• all brown sugar, no white
• a little rum or rum extract

I've used all of the above at one time or another. Just a light sprinkle of one or two of them together really brings out some flavor in this pie.

Peanut Butter Fudge Bars

Another 'grandma' recipe that almost every cook or baker over the age of 40 knows... but perhaps has been lost among those of us in our thirties and younger.



PEANUT BUTTER FUDGE BARS

1 box yellow cake mix
1 cup creamy peanut butter
1 egg
1/2 cup vegetable oil
1 (14 ounce) can sweetened condensed milk
1 cup (6 ounce) semisweet chocolate chips
1 tub coconut pecan frosting
1 tablespoon butter


Preheat oven to 350 degrees F. Grease a 13x9" baking pan. In a bowl, combine cake mix, peanut butter, egg and oil. Press two-thirds of the mixture into prepared baking pan. Bake for 10 minutes. Cool on a wire rack for 5 minutes.

In a heavy saucepan, heat the milk, chocolate chips, frosting and butter over low heat; stir until blended. Pour over crust. Sprinkle with remaining crumb mixture. Bake for 20 to 25 minutes or until golden brown. Cool on wire rack. Cut into bars.

Lemon Cream Cake

The sun is out this morning and that alone, makes a great outlook for the day! When I was going through my recipes I saw this one and I literally could smell the lemon cake just while reading it. Perfect for a sunny Spring day!


Lemon Cream Cake


5 large eggs
1 3/4 cups sugar
pinch salt
2 cups all-purpose flour
3 teaspoons baking powder
2/3 cup heavy cream
6 tablespoons melted butter
2 T dried lemon zest or 3 lemons freshly zested
2 tablespoons fresh lemon juice

Preheat oven to 375°.
In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color. In another bowl, sift together the flour and baking powder
Gently incorporate the flour mixture into the egg and sugar mixture a little at a time; blend well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.

Pour the batter into a greased and floured 9x5x3-inch loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.

Drizzle with a simple lemon glaze or serve with fresh whipped cream and raspberries.

Cream Cheese Wontons

Perhaps one of the most easy recipe's you will ever make! It can be a great family project because even little ones can help! Only 2 ingredients and you have yummy goodness that will gain you raves.


Cream Cheese Wontons

1 package won ton wrappers
8 oz. cream cheese



Cut the cream cheese into small 1/2 inch cubes. Lay a won ton wrapper on parchment paper or wax paper and place one cube of cream cheese on half of it. Wet your finger and rub the edge of the won ton with the water. Bring half of the wrapper up to make a triangle shape and press the wet edge to seal.

Fry in hot oil for approximately 20-30 seconds. Drain on paper towels. Serve with a delicious sweet and sour sauce or a soy sauce if serving as an appetizer. Sprinkle lightly with powdered sugar if you want to serve them as a dessert.

Homemade Popcicles - and Sugar Free Raspberry Green Tea Popcicles

Once upon a time in a small town in Iowa in 1973 there was a little blonde haired girl with big blue eyes (that later turned green but that's another story) that was outside walking around her backyard on a hot summer day with a homemade purple Popsicle in her little hand. That little girl was me and the homemade popcicles, courtesy of Tupperware. I don't think you can get them anymore though. 

Well guess who still has those very same popcicle molds? ME! Yeah! Me! The originals, that my mother bought back in 1973 are still in use today. Only today I'm making a sugar free Green Tea popcicle. Ah, the little girl grew up.









Raspberry Green Tea Popcicles

1 - 3 oz. package sugar-free raspberry jello
1 tub of sugar-free Crystal Lite Raspberry Green Tea drink powder
2 c cold water
2 c boiling water


Boil 2 cups of water in the microwave while you dump the two dry powders in a large bowl. Stir in the boiling water until it's dissolved. Add 2 cups cold water. Pour into popcicle molds, small dixie cups or plastic cups with a popcicle stick out the top if you prefer. Freeze.

*options*

For a Kool-Aid version use:

3 oz. jello
1 c sugar or sweetener of choice
1 pkg. dry Kool-Aid
2 c cold water
2 c boilding water

Freeze as usual.

Malted Milk Cookies

In one of my hometown recipe books I saw this recipe submitted and smiled. I really don't know anyone under the age of oh... 75 (?) that makes these anymore. I'm sure there are some, but I don't personally know any. The people that I've talked to or shown what 'malted milk powder' is have never seen it before or knew it existed. I grew up with it in our cupboards. We added it to our homemade shakes and malts. There is some in my cupboard right now. I wonder how many thirty-somethings have it in their kitchen at this moment? PS: It's sold by the ice cream toppings at your grocery store.


Malted Milk Cookies

1 c butter
1 c brown sugar
1/3 c sugar
1 egg
1 t vanilla
2 1/4 c flour
1 t baking soda
2 T malted milk powder
2 c malted milk ball candy, crushed


Cream butter and sugars. Beat in egg and vanilla. Combine the flour with the malted milk powder and baking soda. Stir in the crushed candy. Shape into balls and place 2 inches apart on a greased baking sheet. Bake at 375 for 10 minutes.

BBQ Sticky Chicken

I am 'holding' this recipe here to make within the next two weeks. I know my son is going to love this as he loves the sweet bbq bourbon chicken and this is a little similar - and my 2 girls love General Tso's Chicken and Sesame Chicken - and the glaze of this recipe is going to taste similar, without the orange flavor. I love the fact that I can use the glaze on rice and serve with the chicken.


BBQ Sticky Chicken


Marinade for chicken thighs (8 of them)

3/4 c coconut milk
1 T fresh minced garlic
1 t pepper
1 t red pepper flakes

Glaze

3/4 c rice wine vinegar
1/2 c sugar
3 T soy sauce
1 t red pepper flakes


Combine ingredients for marinade and mix with chicken. Let marinade for 1-24 hours. Reserve marinade when grilling, but continue to brush onto the chicken after each turn on the grill. Combine ingredients for the glaze and after the chicken is cooked, brush on the glaze (each side) and leave warming on the grill to become sticky (about 5 minutes). Use the remaining glaze to pour over rice and serve with the chicken.

Lemon Poppy Seed Muffins

Muffins are a sign that God loves us and wants us to be happy. Make sure you do not use non-fat yogurt in this recipe. If you don't have yogurt on hand try substituting sour cream but only if you can't get to the store for the yogurt!

Lemon Poppy Seed Muffins


2 cups (280 grams) all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon (3.5 grams) salt
1/2 teaspoon (2.5 grams) baking soda
1/2 cup (113 grams) unsalted butter
1 cup (200 grams) granulated white sugar
2 large eggs
1 cup (240 ml) plain yogurt (do not use non fat yogurt)
1 teaspoon (5 grams) pure vanilla extract
Zest of one lemon
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a muffin pan with paper liners or else spray with a vegetable spray. Set aside.
In a small bowl, stir together flour, poppy seeds, salt and baking soda. Set aside.
In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Add the yogurt, vanilla, and lemon zest and beat until well blended.
By hand, stir in flour mixture until just moistened. Do not overmix. Spoon batter using either two spoons or an ice cream scoop into greased or paper lined muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before removing from pan and serving.


For The Glaze:
1/2 cup (60 grams) powdered sugar
1 tablespoons fresh lemon juice

Stir together the powdered sugar and lemon juice. The mixture will be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon.

Italian Squares

Italian Squares


2 pkg. crescent rolls
14 oz jar roasted red peppers (drain)
1 can artichoke hearts, chopped
4 T Italian dressing, prepared
1/4 lb. pepperoni
1/4 lb. ham, sliced thin
1/4 lb. Genoa or Hard Salami, sliced thin
1 small can sliced black olives
1/4 lb. Provolone Cheese
1/4 lb Swiss cheese
1/2 c grated Parmesan cheese
3 eggs


Spread 1 roll of crescent rolls into the bottom of a 9" x 13" baking pan and seal the edges to make a crust. Layer the Ham, artichokes, Swiss cheese, Salami, Provolone, olives and Pepperoni over crescent roll bottom. Spread well drained peppers over top of the meats and sprinkle with black olives. Beat the eggs and cheese together pour over the top of the olives.

Use the 2nd container of crescent rolls to lay out on a piece of plastic, seal the edges and then lay it over the top, pressing seams to seal. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake an additional 15 minutes, until golden brown. Cool 10 minutes before cutting.

Sausage Stuffed Green Olives

I think this one sounds delicious but could be tweaked to be more like a Scotch Egg. I'm thinking of surrounding the meat mixture around the olive and then rolling in the flour, egg and breadcrumbs and then frying. This would eliminate some of the steps and the double frying needed. My mouth is watering just picturing how good these taste!


Sausage Stuffed Green Olives


1/4 pound fresh Italian sausage
1 teaspoon minced garlic
1 8 oz. jar large pitted green olives
1/2 cup all-purpose flour
2 large eggs
1/2 cup fine bread crumbs
2 teaspoons olive oil
Salt and freshly ground pepper

Mix sausage, garlic, salt and pepper to taste. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/2 t of the sausage mixture. Fry in hot oil.

Beat the eggs lightly. Spread the bread crumbs and the flour on seperate plates or shallow dishes and sprinkle the flour with salt and pepper. Moisten the olives with the olive oil. Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Refrigerate until you are ready to fry them.

Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.

Moist Chocolate Cake

Because you can never have too many chocolate cake recipes... and this one uses coffee.

Moist Chocolate Cake


2 c flour
1 t salt
1 t baking powder
2 t baking soda
3/4 c cocoa
2 c sugar
1 c oil
1 c hot coffee
1 c milk
2 eggs
2 t vanilla

Whisk or sift dry ingredients. Add oil, coffee and milk. Mix for 2 minutes to blend and add eggs and vanilla. Pour into 2 greased 9" pans and bake at 325 for 30-35 minutes. Allow to cool completely and fill the layers and frost or glaze the top.

Homemade Cream Horns.... 2007 version

Cream Horns (otherwise known as Lady Locks or Clothespin Cookies)

HINT: Try using a store bought puff pastry in its place (sold in the freezer section).  Personally I like it better than this version - the recipe that came with the molds.

This is the recipe that came with the metal cream horn forms:

CREAM HORNS
(Ladylocks or Clothespin Cookies)

1 c butter
1/2 c Crisco shortening
3 c flour (plus more for kneading and rolling)
2 egg yolks, beaten
2 t sugar
1 - 1 1/4 c water

Cream the butter and shortening. Set aside.
Combine the flour, egg yolks, sugar and water in a mixing bowl and mix well.
Add flour 1/4 cup at a time if the dough is too sticky.
Roll the dough out on a floured surface and spread with 1/4 of the butter shortening mixture.
Fold it in on itself and knead it then replace it into the bowl and chill for 1 hour.
Take it out and repeat the rolling, spreading and folding and kneading again with another 1/4 cup of the shortening/butter mixture.
Repeat this 2 more times until the butter mixture is incorporated. (*note: I found it difficult to incorporate the butter mixture after the 2nd rolling so I transferred it to my standing kitchen aid mixer and used the dough hook and the low speed to help me 'knead' it in. I also added 1/4 c flour each time to quell the stickiness and help incorporate it.)








Chill your dough overnight or at least for a couple hours. Roll dough to 1/4" thick on a floured surface. Cut into strips 1" wide. Wrap each one around the metal forms or the dowel, clothespin or pencil.



Bake on a greased baking sheet at 425 or approximately 10 minutes until they are puffed up and just starting to get golden brown. Slip them off the form while they are still warm and then allow them to cool.

FILLING:  Use what you like!  A simple whipped cream is fine - but this is my own version of a filling for them - I use it for cupcakes, layered Ho Ho Cakes and more.  It's my favorite because it requires no special temperatures.  Room temp is ok, even serving at a summer event, it's fine.  No stress over weepy whipped cream or having to keep it chilled at an event.

Cream Horn Filling

1 c Crisco
1 c butter (not margarine... never use margarine)
4 c powdered sugar
4 t vanilla
3/4 c marshmallow creme

Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms.

Does not need to be refrigerated for storage.

My Incredible Vanilla Fudge

For the record, I don't like sweets. I don't like chocolate. I don't like desserts. I make them all the time and my family loves them, but they will be the first to tell you that I will dish up and serve dessert for all of them and then help myself to an extra helping of vegetables. It's not that I make a conscious decision to avoid them, it's just that I happen to think vegetables and main dishes taste better than candy and sweets.

Having admitted that, I also have to say that when I DO want something sweet, it hits me hard and there is no stopping until I get it. Lately that has been for fudge. On vacation in Myrtle Beach last week we past the fudge shop at Barefoot Landing and another the next day at Broadway At The Beach. I didn't stop in either time because I refuse to pay $5 for 4 pieces of homemade fudge when I know perfectly well I can make it at home for pennies on the dollar. But that scent and craving stayed with me. As I sit here now, I'm munching on some fresh homemade vanilla fudge and I have some cherry almond fudge cooling.

My Vanilla Fudge

2 c sugar
5 oz. (small can) evaporated milk
1/4 c milk
2 oz. Vanilla Caramel non-dairy liquid coffee mate style creamer
1/8 t salt
3 T butter
1 t vanilla extract


Butter the inside edge of a heavy saucepan. Add sugar, evaporated milk, milk, non dairy creamer and salt. Cook and stir with a wooden spoon over medium high heat until it comes to a boil. Reduce heat to medium low so it simmers and cook and stir every few minutes until it reaches soft ball stage, which is approximately 238 degree's. This will take about 30 minutes if done correctly.

At soft ball stage (have a wide glass of ice water handy and pour in some of the candy mixture. If it gathers itself into a ball that you can pick up and handle but it's still pliable, then it's ready) remove from heat and add butter and vanilla. Don't stir it in, just let it set for about 35 minutes until the mixture cools a bit. When the mixture is likewarm beat the mixture with a HAND HELD electric mixer on LOW (not a large kitchen aid) by putting the beaters right in the pan and mixing, or if you don't have one, then mix it by hand with a wooden spoon. With the electric mixer on low, beat about 2 minutes until the mixture starts to be come thick and loses it's glossy texture. If mixing by hand it will take about 8-10 minutes.

Pour into a glass 8" dish that has been buttered or greased. It will start to set up within a couple minutes. Let set until firm and then slice and serve.

Ranch Chicken Pizza

This is another family favorite that I've been making since the spring of 2002. My family goes through about a gallon of Ranch Dressing a month. Seriously. And ONLY the home-mixed kind. The bottled ranch dressing just taste so.... fake? Horrible? Gross? So I buy the Hidden Valley Ranch mix (not a generic brand nor even the kind they sell at Costco... yuck!) in the large round canister that is the 128 serving size. Use that kind for this pizza and you will not be disappointed. It's so incredibly amazing if you like ranch, chicken and bacon.


Ranch Chicken Pizza

1 pizza crust, either store bought or homemade
If using homemade, only prebake it about 3/4 done then top it and return to cook fully

1 - 1.5 c ranch dressing
2 garlic cloves, minced
1 c chicken, cooked and diced
1/2 medium onion, chopped or sliced
4 oz. mushrooms, sliced
8 slices bacon, cooked and crumbled (or use store bought REAL bacon pieces, like hormel)
1 tomato, sliced or diced
2 c cheese, a mixture of provolone and mozzarella is nice


Spread the crust with the ranch dressing all the way to the edge. Top with the toppings and bake at 400 for 5-10 minutes until the cheese is melted and it just starts to brown. If you are using a homemade crust, only partially pre-bake it so you can top it and return it to the oven for about 12-15 minutes to finish baking.

BBQ Chicken Pizza

At our house, Saturday night is "Pizza Night" and every teenager for miles around knows it! I make the pizza dough from scratch and we either have 2 thick crust pizzas or 1 thick and 2 thin, depending on how many we are feeding and what toppings I decide to make. No matter what we always have one pepperoni and green olive, usually one greek feta cheese pizza and a garlic cheese bread pizza or a veggie pizza. However about once a month I will make a BBQ Chicken Pizza or a Chicken Ranch Pizza instead.

I've been making this BBQ Chicken pizza since the spring of 2002 and it's one of my favorites!


BBQ Chicken Pizza

1 pizza crust (bought or homemade and baked)

BBQ Sauce (about 1/2 - 3/4 cup of your favorite brand)
3/4 c cooked, diced chicken
4 oz. (1 cup grated) smoked gouda cheese
4 oz. (1 cup grated) mozzarella cheese
1/2 red onion, sliced into rings

Spread the crust with bbq sauce and top with the cheese, chicken and onions. Bake at 400 degree for about 7 minutes or until the cheese is melted and it just starts to brown. Since I make my own homemade crusts I only 'partially' bake the crusts, then top with the sauce and cheeses and rebake about 12 minutes.

Whipped Cream Frosting

Whipped Frosting

3 T flour
1 c milk
1 c butter
1 c sugar
1 t vanilla


In a medium saucepan, whisk milk and flour. Cook until a thick paste, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat on high 5 minutes until light and fluffy.

Easy Cream Frosting

Easy Cream Frosting

1 cup whipping cream
8 oz. sour cream
1 1/4 cups powdered sugar
1 t. vanilla

Combine all together and beat on medium speed to soft peaks. Use as filling/frosting. I like it on pound cake, cut horizontally into thirds. Use it as a filling between layers, then on the top only (not the sides). Top with fresh raspberries, if you have them. Store in the refrigerator.

Mango Cranberry Salsa

One of my favorite recipes is a feta and chicken stuffed anaheim pepper with mango salsa. I do however make the salsa a few times a year by itself because it is excellent with tortilla chips!

Adjust the ingredients and amounts to what you personally like.


Mango Salsa

2 mangoes, sliced and diced
1 papaya, diced (substitute 2 kiwi if you need to)
1/2 cup sweet onion, diced (only use about 1-2 T if you only have a strong white onion)
1-2 T fresh squeezed lime juice
1 tablespoons cilantro
1 jalapeno, seeded and chopped fine (or use 1 T canned chilies for less heat)
1 T oil
1 tiny clove minced fresh garlic
salt to taste (about 1/4-1/2 t)

In large bowl, combine and chill before serving with tortilla chips or as a topping for grilled chicken. I LOVE this stuff.

*** Update ***
Mango Cranberry Salsa

Thanks to a heavy hand with the salt and lime I needed to improvise today. I had no papaya's or kiwi but I had to add something to cut the lime and salt I got a little crazy with. I found a can of whole cranberry sauce in the cupboard and added;

1/2 can (8 oz. of a 16 oz. can) whole cranberry sauce


YUM! A new recipe is born. Mango Cranberry Salsa.

Fresh Mango Pudding

This one is from Bon Appétit. Not tried yet....


Fresh Mango Pudding


1/2 cup fresh orange juice
1 tablespoon fresh lime juice
2 teaspoons unflavored gelatin
12-ounce mango, in chunks
1/2 cup sour cream
1/2 cup whole milk
1/3 cup sugar
1 1/2 tablespoons dark rum
1 cup fresh raspberries

Mix citrus juices. Sprinkle gelatin over. Let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set. Combine mango, cream, milk, sugar and rum in processor. Blend on high speed until smooth. Add gelatin mixture. Pour into six 6-ounce custard cups (or larger glass dish). Divide berries among dishes, pressing into puddings. Cover and chill until firm,

Mangoes and Rice

Mangoes and Rice

3 c cooked rice
1 cup canned coconut milk
1/2 cup sugar
1/4 t salt
Mango slices

Combine rice and milk and cook over medium heat until thick. Reduce heat to low and simmer, covered, for 2 minutes. Serve warm on a platter with chilled mango slices.

Grilled Chicken with Mango and Black Beans

Grilled Chicken with Mango and Black Bean Salad

1/2 c prepared vinaigrette dressing
1/4 c chopped fresh cilantro
2 t grated lime peel
6 boneless skinless chicken breast halves or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 c chopped red onion
1/4 c finely chopped jalapeno peppers
2 ripe mangos

In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place 1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes.

In a medium bowl,combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the sides. Cut flesh criss-cross, taking care not to cut through the skin. Press skin so
fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Repeat with remaining mango.

Remove chicken from marinade; discard marinade.

Grill or broil chicken until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and black bean salad.

Skewerd Chicken with Mango Dipping Sauce

Skewered Chicken with Mango Dipping Sauce

For the chicken:
1/3 c hoisin sauce
1 t sesame oil
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 whole, boneless, skinless, chicken breasts cut into 1-inch cubes
25 to 30 skewers

For the mango sauce:
1 cup mango chutney
2 limes, juiced
1/4 cup water
2 tablespoons cilantro, chopped
1 tablespoon sesame seeds, toasted, for garnish


1. Combine the hoisin sauce, sesame oil, garlic, ginger, soy sauce and rice wine vinegar in a medium bowl. Add the chicken and mix well to coat the chicken evenly. Marinate for at least one hour or overnight, refrigerated.

2. Preheat the oven to 400°F.

3. Combine the mango chutney, lime juice, water and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.

4. Skewer two pieces of the chicken on a skewer and place them on baking sheets. Bake until cooked through about 7 minutes.

5. Sprinkle a platter with the toasted sesame seeds, place the skewers on the platter with the dipping sauce and serve.

Mango and Peach Chicken

Again, this is in 'holding' as an idea for later. I know 2 of the three kids would frown sitting down to this one, but we have the 'three bite rule' and I suspect they would like it after the three bites. This recipe is untried by me yet... so if you want to try it first, go ahead.


Mango and Peach Chicken


3 lb chicken
1/4 c butter
1/2 c diced peaches
1 T lemon rind
1 1/4 c chicken stock
1 T lemon juice
1/2 c heavy cream
Salt and pepper
1 c diced mangos

Preheat oven to 350 degrees. Fry chicken in butter until browned. Add mangos, peaches, lemon rind, and stock. Cover and bake 1 hour. Remove chicken from pan, keep warm. Remove lemon rind. Add lemon juice and cream. Season to taste. Bring sauce to simmer and reduce until thickened. Pour sauce over chicken and serve with rice. 4-6 servings.

Mango Key Lime Pie

I have three ripe mangoes to use up and I'm deciding the best way to do it. I'm going to hold this recipe here until I can try it. If you try it first, let me know!



Mango Key Lime Pie

1/4 c lime juice
1 can sweetened condensed milk
2 egg yolks
1 1/2 c mango puree
2 egg whites
1 graham cracker crust

Mix lime juice, condensed milk, egg yolks and mango puree. Beat egg whites with dash of salt to stiff peaks. Fold in mango mixture. Add to crust and chill until firm.

Icing for Cake

I woke up absolutely craving white cake with white frosting and there was no dispelling it! I caved. But with absolutely no reason whatsoever for a celebration cake, I decided to celebrate "Wednesday".



1 White Cake, baked and cooled

Icing

1 lb. powdered sugar
3/4 c Crisco shortening
1 T flour
1 T dry non-dairy creamer like coffeemate
1 1/2 t vanilla
1/2 t salt
1/2 - 2/3 c water
1 egg

Mix all ingredients together and beat on low with an electric mixer (stand mixers like Kitchen Aid if you have one) for 2 minutes. Scrape the sides down and turn it on high and beat for approxmately 7 - 10 minutes until fluffy and smooth. Decorate your cooled cake as you like.

Happy Wednesday!

7 Layer Salad

There are some recipes that are so quick, easy and 'traditional' that they've been made for years and years and everyone assumes that 'everyone' knows how to make them and doesn't think to submit them to community cookbooks anymore. Seven (7) Layer Salad would be one of those.

Without further adieu I give to you...






Seven Layer Salad


1 package or one head lettuce
1/2 - 10 oz. package of frozen baby peas
1 c mayonnaise (not miracle whip!!!)
1/2 c sour cream
2 T sugar or Splenda
1 T finely diced onion
1 T finely diced green pepper
1 c shredded cheddar cheese
3/4 c cooked and crumbled bacon
4-6 hard boiled eggs, sliced or diced


Place the lettuce in the bottom of a glass dish, approximately 10X8 or any size you like. You can even put it into a 9X13" size although it will be a very shallow salad that way. Mix the mayonnaise, sour cream and sugar in a bowl. Let this set while you sprinkle the lettuce with the onion and green pepper. Now spread the mayonnaise mixture over the lettuce and sprinkle with the frozen peas, cheddar cheese and crumbled bacon. Top with diced or sliced hard boiled egg.

Cover and refrigerate for at least 2 hours and if you have time, about 12 hours is optimal.