LEMON DROP CAKE

Ingredients

1 box Betty Crocker™ SuperMoist™ lemon cake mix

Water, vegetable oil and eggs called for on cake mix box

1 cup powdered sugar

1/4 cup fresh lemon juice (1 large lemon)

1 container Betty Crocker™ Rich & Creamy lemon frosting

Lemon drop candies, crushed, if desired

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.

Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.

In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

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Easy Strawberry Cake

Ingredients

1 pkg white cake mix

1 (3 oz) pkg strawberry jello

1 cup fresh strawberries, mashed or finely chopped

1 cup vegetable oil (I always use canola)

½ cup whole milk

4 large eggs

Strawberry Cream Cheese Frosting

1 (8 oz) pkg cream cheese

½ cup butter, room temp

3½ cup confectioners’ sugar

¾ cup fresh strawberries, mashed or chopped fine

DIRECTIONS

Preheat oven to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to scrap down sides of bowl a couple times. Divide the batter evenly among layer pans or pour into 9×13 inch pan. For 9×13 pan bake 28 minutes or until toothpick inserted in center comes out clean. (Cook layers according to directions on box of cake mix.) Remove cake and cool completely.

For Cream Cheese Frosting: Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer

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The Pioneer Womans Cinnamon Rolls

Ingredients

1 quart Whole Milk

1 cup Vegetable Oil

1 cup Sugar

2 packages Active Dry Yeast

8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

1 Tablespoon (heaping) Salt

3 cups (to 4 Cups) Melted Butter

2 cups Sugar

Generous Sprinkling Of Cinnamon_

MAPLE FROSTING:

1 bag Powdered Sugar

2 teaspoons Maple Flavoring

½ cups Milk

¼ cups Melted Butter

¼ cups Brewed Coffee

⅛ teaspoons Salt

How to Make It

Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

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Here’s a favorite!

Ingredients :

5 8″ flour tortillas

1 lb. ground beef

1 16 oz. can refried beans

2 T. taco seasoning

1/4 C. water

1 jar salsa (I didn’t really measure, just used big spoonful’s)

2 C. shredded Colby jack cheese

2 green onions, chopped

1 tomato, chopped

In a skillet, brown the ground beef, breaking it up as it cooks. Drain the grease, add in the taco seasoning and water. Combine well and remove from heat. I used an 8″ iron skillet for mine, but use whatever you have that might work…Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese. Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top). Cover the dish with tinfoil and bake at 350 degrees for 20 minutes. Remove from the oven and top with the remaining cheese. Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp. Remove and top with the green onions and tomatoes before serving. Slice it like you would a pie.

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The Cheese Dip That Will Make You Famous

Ingredients:

1 8 oz. package cream cheese

2 cups grated cheddar cheese OR grated jalapeño jack

1 cup mayonnaise

1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)

Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies

Instructions:

Place all ingredients in a shallow baking dish (a 9? square pan or round quiche pan will be perfect!)

Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.

Stir until combined.

Bake at 350 for 20 minutes or until lightly browned.

Serve with Wheat Thins or Frito’s Scoops for dipping

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OLD-FASHIONED CHICKEN & DUMPLINGS

Ingredients:

1 whole chicken cut up

splash of oil

2 stalks celery, diced

1 can peas

3 carrots chopped

1 large sweet onion, diced

1 can cream of chicken soup

1 tsp salt

2 TBS PARSLEY

1 tsp tsp pepper

2 cans chicken broth (14oz)each

DUMPLINGS

1-1/2 cup all-purpose flour

1 teaspoon poultry seasoning OR CHICKEN BOULLION POWDER

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk

1 EGG

Directions:

BOIL CHICKEN ,VEGGIES, IN WATER TIL DONE, REMOVE CHICKEN FROM POT AND REMOVE BONES. ADD BACK TO THE STOCK, ADD CREAM OF CHICKEN SOUP AND BROTH (MAY NEED TO ADD A BIT MORE WATER ) ADD SALT AND PEPPER TO TASTE

DUMPLINGS

MIX FLOUR, SEASONING, SODA,EGG, SALT AND BUTTERMILK TIL YOU GET YOUR DOUGH, DROP IN SPOONFULLS INTO THE BROTH, CONTINUE TO COOK UNTIL DUMPLINGS ARE DONE AND ENJOY.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food

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Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

INGREDIENTS :

12 tablespoons of butter, plus 2 tablespoons (for pan)

1 cup sugar

1 cup buttermilk

1 teaspoon vanilla

3 large eggs

2 cups of all purpose flour, plus 1 tablespoon (for pan)

1 and a half teaspoons baking powder

½ teaspoon of salt

Cream Cheese Glaze

1 (8 ounce) package cream cheese, room temperature

1 and a half cups powdered sugar

¼ cup of evaporated milk

1 and a half teaspoon vanilla

DIRECTIONS :

Preheat oven to 350 degrees.

Mix together butter and sugar for 8 minutes in a mixer.

In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

In a glass measuring cup, pour in buttermilk.

Stir in the vanilla and eggs into the buttermilk.

Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.

Turn off mixer and scrape down the sides.

Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.

**Do not over mix.

Butter your loaf pan with about 2 tablespoons of butter.

Add 1 tablespoon of flour to “dust” the butter in the loaf pan.

Dump out any excess flour.

Pour all of the batter into the pan, spread evenly.

Bake for 60 minutes.

Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)

Cream Cheese Glaze

Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.

Mix together the cream cheese and powdered sugar with a mixer.

While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.

Drizzle onto cake

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