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Lemon Fridge Cake
Ingredients:
1 - box lemon cake mix
1 - box lime jello
2 - boxes(small) instant lemon pudding
2 - envelopes Dreamwhip
Directions:
Bake cake according to package directions, use a 9 x 13 pan. Cool cake. Dissolve jello in 1 cup boiling water. With large fork, poke holes all over top of cooled cake. Pour jello over so it runs into holes. Let sit in fridge. Make Dreamwhip according to package directions except leave out vanilla. When done whipping pour in instant pudding and fold until mixed. Frost cake with lemon pudding/dreamwhip mixture. Store in fridge.
Hummingbird Cake
Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
3 eggs, slightly beaten
¾ cup vegetable oil
1½ teaspoons vanilla extract
One 8-ounce can crushed pineapple (do not drain)
2 cups mashed ripe bananas
1 cup finely chopped pecans
Pecan-Cream Cheese Frosting
One 8-ounce package (1 cup) cream cheese, softened
¼ cup (½ stick) butter, softened
One 16-ounce box (about 3⅔ cups) confectioners’ sugar
1 teaspoon vanilla extract
½ cup finely chopped pecans
TO MAKE THE CAKE,
heat the oven to 350°F. Grease and flour three 8-inch or two 9-inch round cake pans and set aside. Combine the flour, sugar, cinnamon, baking soda, and salt in a large bowl, and use a fork to mix well. WITH A LARGE WOODEN SPOON, mix in the beaten eggs, oil, vanilla, pineapple, bananas, and pecans. Mix well, stirring gently just enough
DIVIDE THE BATTER evenly among the cake pans and bake at 350°F for 20 to 25 minutes, until the cakes are nicely browned and pulling away from the sides of the pans.
COOL THE CAKES in the pans on wire racks or folded kitchen towels for about 15 minutes. Then gently turn out the cakes onto wire racks or plates. Turn the layers top side up, and let them cool completely.
TO MAKE THE FROSTING, in a medium bowl, combine the cream cheese and butter and beat with a mixer at low speed to mix well. Add the confectioners’ sugar and vanilla and beat until the frosting is fluffy and smooth, stopping once or twice to scrape down the bowl and blend everything thoroughly. Add the pecans, and stir well.
TO COMPLETE THE CAKE, place one layer, top side down, on a cake stand or a serving plate, and spread frosting on the top. Place the second layer, top side up, on the first. Frost the sides and then the top. Refrigerate the cake for 30 minutes or so, to help the icing set.
Ice Cream Cake
What You Need
1/2cup hot fudge ice cream topping, warmed
1tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches
Make It
POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours or until firm.
Chicken Noodle Soup (crock pot)
Friendship Bread
Starter:Ingredients for Starter:
1 package active dry yeast
1 cup milk
1 cup flour
1 cup sugar
How to make the Starter:
Note: DO NOT use metal bowls or spoons (only wood or plastic) and DO NOT refrigerate. Dissolve yeast in small amount of warm water. Mix all ingredients together in an ample sized bowl or jar (it WILL grow). Date the bag/jar so you can keep track of the day and what to do. Do not seal the bag/jar/bowl, leave room for gas to escape. If you miss a day (oops I have done this), pick up the next day and forget about the missed day. This is Day 1 of the starter.
* Day 1: The day you receive the starter - Do nothing.
* Day 2: Stir with wooden spoon.
* Day 3: Stir with wooden spoon
* Day 4: Stir with wooden spoon..
* Day 5: Add 1 cup each - flour, sugar, milk. Stir.
* Day 6: Stir with wooden spoon.
* Day 7: Stir with wooden spoon.
* Day 8: Stir with wooden spoon.
* Day 9: Do nothing.
* Day 10: Add 1 cup each - flour, sugar, milk. Stir. Pour into 3 containers (1 cup each). Give 2 containers to friends along with this recipe. Keep 1 cup for yourself. Gallon size Ziplock bags will work, or glass/plastic containers, just be sure not to seal completely, the gas must be able to escape or you may “pop you lid” or burst your bag. It’s also fun to decorate the container a little when passing along. I like to cut a fabric circle to top the jar, keep it on with the screw band, but discard the metal disc liner. Add some raffia, or ribbon and a hang tag with the directions and recipe.
* When passing along the starter, be sure to pass along these directions along with the recipe.
Friendship Bread from starter:
Ingredients:
2 cups all-purpose flour
1(6-serving size) package instant vanilla pudding mix
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup starter
1 cup sugar
2/3 cup vegetable oil
1/4 cup milk
3 large eggs
1 teaspoon vanilla extract
Stir together the flour, pudding mix, baking powder, cinnamon, salt and baking soda; set aside. In large mixing bowl mix all remaining ingredients, stir well. Stir in the flour mixture, mixing only until just combined; do not over mix. Pour into two 9 x 5 x 3-inch loaf pans. Bake at 350*F (175*C) for 50 to 60 minutes.
For more variations, add your favorite dried fruits, nuts and/or chocolate chips. Also experiment using different flavor pudding mixes. Makes 2 loaves
There are dozens of variations of this bread, search the internet to find them
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Ok, so it isn't something you eat, but there is NOTHING better than sippin Southern Style Sweet Tea and this is how I learned to make it when I lived in Mississippi
Southern Style Sweet Tea
Ingredients:
1 gallon of water - divided,
8 family size tea bags
1 1/4 - 1 1/2 cups sugar
healthy pinch of baking soda
ice
Directions: Fill a 2 qt. sauce pan with water, add sugar, bring to near boil, stir once or twice to help sugar dissolve and not burn. Just before it boils add tea bags and healthy pinch of baking soda. Set aside to cool and let steep for 30 minutes or so. Pour into gallon container that has ice in it - I usually fill it about 2/3 with ice. Add water to fill. Pour over ice in your glass. Sit back and dream of balmy southern nights while you sip your Sweet Tea!
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Speaking of Mississippi, you just can't beat a good ole Mississippi Mud Cake, and this one is so easy.
Title: Mississippi Mud CakeDescription: A great easy dessert
Ingredients:
1-plain devil's food cake mix
8 tablespoons butter melted
1 1/2 cups buttermilk
2 large eggs
1 teaspoon real vanilla extract
1 jar marshmallow cream
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Frosting:
8 tablespoons (1 stick) of butter
4 tablespoons unsweetened cocoa powder
1/3 cup whole milk
4 cups confectioner's sugar
1 cup pecans
Directions: Grease or spray with oil a 9x13 pan. Preheat oven to 350.
Mix: dry cake mix, butter, eggs, buttermilk, vanilla until well blended. Pour batter into prepared pan, smooth. Bake at 350 for 40 - 42 min. until it springs back when lightly pressed with your finger.
Remove from oven and immediately spread with marshmallow cream.
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Mix frosting:
Melt butter over low heat, stir in cocoa powder and milk. Let just come to a boil stirring. Remove from heat. Stir in confectioners sugar until smooth (I prefer to use a mixer), pour warm icing over cake topped with marshmallow cream. Sprinkle with nuts.
Number Of Servings:20
Preparation Time:10 min
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Cranberry Salad
Description: Perfect for the holidays
Ingredients:1 8 oz can crushed pineapple, drain reserving syrup
1 3 oz pkg raspberry jello
1 16 oz can whole cranberry sauce
1 t. finely shredded orange peel
1 11 oz can mandarin oranges, drained
1 c. whipping cream
Directions: Add boiling water to reserved pineapple syrup to make1 cup. Dissolve jello in this. Stir in cranberry sauce and orange peel. Chill till partially set (consistency of unbeaten egg white). Fold in orange section and pineapple. Whip cream till soft peaks form and then fold into the jello/fruit mixture, pour into a 6-cup mold and chill until set, unmold and enjoy.
Number Of Servings:8 10
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Well since I have brought up the holidays . . . I might as well share this. It is an old family favorite, my dad used to beg me for these. It just isn't Christmas without them.
Date Nut BarsIngredients:
1 1/2c. flour
1/2 t. baking powder
1 c. oil
1 t. vanilla
2 c. chopped pecans
2 c. sugar
1/4 t. salt
4 eggs
2 c. chopped dates
Directions: Mix flour, sugar, baking powder and salt. Make a well and add oil, eggs and vanilla. Beat until smooth. Add dates and nuts. Mix well, it will be thick. Pour into a 9 x 13 greased pan. Bake 25 - 30 minutes at 350. While still warm cut and roll in powdered sugar.
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Wassail
Ingredients:
1 gal. apple cider (minus 2 c.)
1 c. sugar
2 c. orange juice
cinnamon to taste
pinch of cloves
Directions: Mix altogether and heat either on stove or in a crockpot
Did you know you can get fresh apple cider when it is in season and freeze it for later use? Just be sure to pour out some before you freeze it to allow for expansion, I take about 1/2 cup out.
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Christmas Morning Casserole Description: We have this on Christmas morning, as well as other special occasions when we are together in the morning.
Ingredients:
2 lbs. bulk pork sausage
12 eggs, beaten
4 c. milk
2 t. dry mustard (spice)
4 slices bread, cut into 1/2 inch cubes
2 c. shredded cheddar cheese
Directions: Cook sausage well, stirring to crumble. Drain.
Combine sausage and all remaining ingredients, mix well. Pour into a well greased 9 x 13 pan. Cover and refrigerate at least overnight. Next morning, bake at 350 for an hour, or until set and lightly browned on top.
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Christmas Morning Rolls
Description: Too easy to be this good.
Ingredients:
1 bag of 24 frozen dinner rolls
1 small box of instant butterscotch pudding mix
1 stick oleo
3/4 c. of brown sugar
1 t. cinnamon
1/2 c. chopped pecans
Directions: Arrange the frozen roll in a large greased bundt pan
(if using an angel food cake pan, wrap outside of pan in foil so sauce won't run out, can also use a 9 x 13 pan). Sprinkle dry pudding mix over the rolls. Cook oleo and remaining ingredients until sugar is dissolved. Pour this over the rolls. Cover tightly with greased foil and let stand on the counter overnight. Next morning, bake for 30 minutes at 350. Let stand for 5 minutes, then invert carefully on a serving plate.
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When my daughter was young, and my health much better, we would bake 100s of these, decorate them and wrap them in saran wrap. Then I would string red or green ribbon around the door frames and tie the gingerbread men to it alternating them with candy canes. Everyone who came to visit during the season went home with a cookie and/or a candy cane. It looked so pretty and tasty!!
Gingerbread
Description: This is a very old recipe, it was given to me by an elderly neighbor when I was very young, it was given to her by her grandmother. We estimate the recipe to be from the mid 1800's. It is very easy to work with, and easy to eat!
Ingredients:
1c. lard
1c. sugar
1c. molasses
1 t. vanilla
1/2 c . warm coffee with 1 T. baking soda mixed in
1T. ginger
1 t. cinnamon
1 t. nutmeg
5 - 8 cups flour (whatever you need to add to make a nice dough).
raisins, red hot candies, etc. for decoration
your favorite icing (those cans with the tips work great!)
Directions: Mix it all up, roll it out, cut into shapes. Bake at 350 until lightly browned.
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If you cook a ham for the holidays, or anytime for that matter, this is a great way to use up the leftovers. I will even get a ham sliced am make these for parties, everyone loves them and I always give someone at the party the recipe.
Bubbah's Famous Ham Sandwich
Ingredients: Sliced smoked ham
Sliced Swiss cheese
Fresh sandwich buns (Hamburger)
Sauce:
1 c. - melted butter
1/2 c. - mustard
2 T. - Poppy seed
1 T. - Accent
chopped onion to taste
Directions: Mix all sauce ingredients together and heat until warm.
Layer ham & cheese on bun. Spoon a small amount of the sauce on each sandwich. Wrap sandwich in foil, place in 350 oven for 15 minutes, or until cheese melts.
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Hawaiian Meatballs
Description: This is the best appetizer, but is also a good meal when served over hot rice. This is great to double or triple for crowds - they go really fast.Ingredients:
1- 1lb, 4 oz can pineapple chunks, drained, reserve syrup
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MEATBALLS:
1 lb. ground beef
1 egg
2 slices bread, crumbled
1 T. instant minced onion
1 t. salt
1/8 t. ground cloves
1/8 t. ground allspice
2 T. reserved pineapple syrup
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SAUCE
1/3 c. reserved pineapple syrup
1/2 c. ketchup
1/3 c. packed brown sugar
Directions: Mix meatball ingredients together, mold small amount of mixture around each pineapple chuck. Make on a cooke sheet at 350 until meatballs are done (you will have to check one by cutting it open) usually around 15 minutes.
Mix sauce ingredients together in large pan. Add drained meatballs. Heat until sauce is warm. Serve on a platter with toothpicks, on in a crockpot on warm, or for a meal over hot rice.
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Gooey Apple Cake
Ingredients:Cream together:
2 c. sugar
1 / 2 c. butter or margarine
Add:
2 eggs
2 c. flour
1 /2 t. salt
1 t. nutmeg
2 t. baking soda
1 t. cinnamon
4 c. chopped apples
Bake at 350 for 30 - 45 minutes (batter will be very thick)
Heat to a boil over med. Heat:
1 /2 c. butter or margarine
1 c. sugar
1 /2 c. evaporated Milk
1 t. vanilla
1 c. chopped pecans
Pour over hot cake, let sit to soak in.
Meatball Burgundy
Description :Great company dish! Serve over hot cooked noodles (I use the frozen Reames noodles, just cook according to the package, drain)Ingredients:
1 egg beaten
1/2 c. milk
1/3 c. quick cooking oats
1/4 c. chopped onion ( I use the frozen ones)
1 lb. ground beef
2 T. flour
2 T. burgundy
1 1/2 t. instant beef bouillon granules
1 t. Kitchen Bouquet (optional)
1/2 t. sugar
Directions: Combine egg and milk, stir in oats, onion and 1/2 t. salt. Add beef, mix well, shape into 1 inch meatballs, brown in skillet. Remove meatballs, reserve 1 T. drippings in skillet. Stir flour into reserved drippings. Add wine, bouillon granules and 1 cup water, cook and stir till thickened and bubbly. Add Kitchen Bouquet and sugar, add meatballs. Cover, simmer about 20 minutes. Serve over hot cooked noodles.
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Mostaccioli
Description: This is a great recipe to double, then freeze one pan before baking. When you need it, just thaw and bake
8 oz mostaccioli - cooked (according to pkg. direction and drained)
1 1/2 lbs ground beef
1/2 c. chopped onion (using the frozen chopped onion you buy speeds this up and w/o tears!)
1/2 c. chopped green pepper
1 CLOVE garlic, minced (clove - not the whole bulb)
1- 28 oz. can tomatoes, cut up (you can use a sterile pair of scissors and just stick them into the open can and cut that way - less mess)
1- 8 oz. can tomato sauce
1- 6 oz can tomato paste
1 -4 oz can mushroom stems and pieces
1/2 c. water
1 t. salt
1 t. sugar
1 t. dried basil
pinch of pepper
1 large bay leaf
6 oz. sliced mozzarella cheese
1/2 c. grated parmesan cheese
Directions: Brown beef, onion, green pepper and garlic till meat is browned and veggies are tender, drain. Stir in UNDRAINED tomatoes & mushrooms, tomato sauce, tomato paste, seasonings, bring to boil, reduce and simmer for 30 minutes - sir occasionally. Remove bay leaf and stir in mostaccioli. Pour HALF of the mixture into a 9x13 pan, layer half of the mozzarella , then remaining meat mixture. Sprinkle with the parmesan, cover with foil, bake at 350 about 35 minutes, remove foil, cover with remaining mozzarella which you have cut into strips, bake about 5 minutes more, let stand for 5 minutes and then enjoy. Great with salad and breadsticks.
Number Of Servings:6 - 10 - depends on how hungry you are.
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Super Easy Turkey Roll
Description: This is too easy, and soooo good! A crockpot is a must. The only hard part is removing the net from the cooked turkey, if you let it cool for 10 minutes, then use scissors to snip the net it is much easier.Ingredients:1 - frozen turkey breast roll (boneless) thawed
1 - can whole cranberry sauce
1 - jar orange marmalade
Directions: Put the turkey roll in the crockpot. Dump the can of cranberry sauce and the jar of orange marmalade over it. Cook on low for about 8 hours - you will know when it is done.
This is great served with stove top stuffing, or the refrigerated "instant" potatoes and a veggie. Super quick and easy.
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French Onion Sandwiches
Description: These are great - and easy!Ingredients:2 tablespoons butter or margarine
4 (4 ounce) beef cube steaks
1 medium onion, sliced and separated into rings
1 cup beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
Dash of pepper
4 (1-inch) slices French bread, toasted
2 (1-ounce) slices Swiss cheese, halved
Directions: In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or until done. Remove from skillet, reserving drippings.
Cook onion in drippings until tender.
Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook and stir until bubbly. Cook and stir 2 minutes more.
Place steaks on bread. Top with cheese and onion mixture.
Number Of Servings:4
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Honey Bun Cake
Description: A great coffee cake, warm or cold.
Ingredients:
Cake:
1 - plain yellow cake mix
1 c. sour cream
3/4 c. oil
4 large eggs
Filling:
1/3 c. honey
1/2 c. brown sugar
1 T. cinnamon
1/2 c. chopped pecans (optional)
Glaze:
2 c. powdered sugar
1/3 c. milk
1 t. vanilla
Directions: Preheat oven to 350, spray 13 x 9 baking pan with Pam
Mix: cake mix, sour cream, oil and eggs, pour into the pan
Mix filling: brown sugar, cinnamon and nuts if using
swirl honey over top of batter, then sprinkle filling over that, use a knife to swirl if you want
Bake till golden brown and it springs back when lightly pressed with your finger - 38 - 40 minutes.
Mix glaze, pour over the hot cake and spread with the back of a spoon, allow cake to cool for 20 minutes before cutting it
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- 2 1/2 to 3 1/2 pounds chicken pieces (I just used boneless skinless breat meat, easier
- 4 cups water
- 4 cups chicken broth
- 1 teaspoon seasoned salt
- 1 teaspoon salt, or to taste, depending on saltiness of broth
- 1/4 teaspoon pepper
- 1 leek or small onion chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1/4 cup parsley, chopped
- 1/2 teaspoon dried marjoram or basil
- 1 bay leaf
- 6 ounces noodles
Pasta Fagioli
2 teaspoons olive Oil
1 1/2 pound Ground beef
1 cup chopped Onion
1/2 poundCarrots; slivered(I chopped this since was going in crockpot)
1/2 pouns Celery; diced
1 lg canTomatoes; diced
2 cans cooked Red Kidney beans
2 can cooked White kidney beans(I use light red since couldn't find white)
1 box Beef stock
2 teaspoons Oregano
1 2/3 teaspoon Pepper
3 1/3 teaspoons Parsley; (fresh chopped)
1 teaspoon Tabasco sauce
1 regular size jar Spaghetti sauce (I used basil and garlic)
5 - 6 ounces dry pasta Shell macaroni; or other pasta
Brown hamburger with onion, drain, dump in crockpot with everything else and cook all day on low
That's it
Easy peasy
1 cup chopped Onion
1/2 poundCarrots; slivered(I chopped this since was going in crockpot)
1/2 pouns Celery; diced
1 lg canTomatoes; diced
2 cans cooked Red Kidney beans
2 can cooked White kidney beans(I use light red since couldn't find white)
1 box Beef stock
2 teaspoons Oregano
1 2/3 teaspoon Pepper
3 1/3 teaspoons Parsley; (fresh chopped)
1 teaspoon Tabasco sauce
1 regular size jar Spaghetti sauce (I used basil and garlic)
5 - 6 ounces dry pasta Shell macaroni; or other pasta
Brown hamburger with onion, drain, dump in crockpot with everything else and cook all day on low
That's it
Easy peasy
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