Cherry Dump Cake

1 yellow cake mix
1 can crushed pineapple, drained
1 can cherry pie filling (Baker's Choice has the most cherries)
1/2 c. chopped pecans
1/2 c. butter

Spread pineapple over bottom of lightly buttered 9x13x2 inch pan. Top with cherry pie filling. Sprinkle cake mix over pineapple and cherry. Melt butter and pour over cake mix; be sure to cover cake completely. Sprinkle pecans on top. Bake at 350 degrees for 35-40 minutes. Cool before serving. Can serve with whipped cream or ice cream.

from Sandra Pearson
Sprinkle cherries and pineapple with pecans if you desire.

Chocolate Cream Cheese Frosting:

• 2 ounces melted semisweet chocolate, cooled slightly
• 6 ounces softened cream cheese
• 2 tablespoons milk
• 2 cups confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Preparation:

To make the frosting: In a medium bowl, combine chocolate, cream cheese, milk, confectioners' sugar, 1/4 teaspoon salt and 1 teaspoon vanilla with an electric mixer at high speed until smooth and creamy. Spread on cooled cake.

By Barbara Rolek

Betty Feezor Chocolate Sauerkraut Cake

• 2 1/4 cups self rising flour
• 1/2 cup cocoa powder
• 2/3 cup Crisco or softened butter
• 1 1/2 cups sugar
• 3 large eggs
• 1 1/4 teaspoon vanilla
• 1 cup water
• 1/2 cup rinsed, drained and coarsely chopped sauerkraut 

Chocolate Frosting:

• 3/4 stick butter
• 1/8 t. salt
• 1 lb. powered sugar
• 2 t. vanilla
• 5 T cocoa
• 6-8 T milk

Preparation:

1. To make the cake: Heat oven to 350 degrees.In a large bowl, cream together butter with 1 1/2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add the flour  in three stages alternately with the water, mixing well. Stir in the sauerkraut.
   
   
2. Coat a 10-inch Bundt pan or a 13x9-inch pan with cooking spray. Pour batter into desired pan and bake 35 to 45 minutes, depending on the pan used, or until a toothpick tests clean. Cool Bundt pan on wire rack 15 minutes before inverting onto wire rack to cool completely. If using a 13x9-inch pan. Let cool completely in pan.
   
   
3. To make the frosting: In a medium bowl, combine butter, salt, confectioners' sugar, cocoa, milk, 1/8 teaspoon salt and 2 teaspoon vanilla with an electric mixer at high speed until smooth and creamy. Spread on cake.

BROWN SUGAR POUND CAKE

CAKE:

1/2 tsp. baking powder
1/2 tsp. salt

3 c. plain flour 

3 sticks butter 

1 lb. light brown sugar
5 lg. eggs
1 c.  milk
1 tsp. vanilla
1 c. chopped nuts optional

ICING:

1-1/2 c. brown sugar
1/2 c. butter
1/4 c. milk
1/4 tsp. salt
1-1/2 c. confectioner's sugar

Cream butter, add sugar and cream again; add eggs. Sift dry ingredients and add alternately with milk. Add vanilla and nuts. Bake in greased pan for about 1- 1/2 hours at 300 to 325 degrees.

Combine brown sugar, butter and salt in saucepan and bring to boil. Add milk, boil slowly for 3 minutes and cool. Add confectioner's sugar and beat until thick enough to spread. Spread on cake.

from Mom's Recipe Box

7 Egg Pound Cake

Ingredients

• 3 cups sugar
• 1 1/2 cups shortening
• 7 eggs 
• 3 1/2 cups all-purpose flour
• 1/4 t. salt
• 1 cup milk
• 1 t. vanilla
• 1 t. almond flavoring
• 1/2 t. butter flavoring

Instructions

1. Cream together shortening and sugar. Add eggs one at a time. Add flour alternately with milk, starting and ending with flour. Vanilla goes in last. Bake at 325 until it tests done. 1 1/2 hours.
2. This pound cake takes a while to bake because it is quite dense. I have found that a 11X15 pan holds two runs of this batter and bakes in 1 hr 20 min.

Mom's Recipe Box from Scarlet

Sour Cream Pound Cake

Ingredients:

• 3 cups granulated sugar
• 3 cups all-purpose flour, sift before measuring
• 1/2 lb. butter
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt (added to recipe)
• 1/2 pint sour cream
• 6 eggs, separated
• 1 teaspoon almond flavoring

Preparation:

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in flavoring and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Mom's Recipe Box from Nancy Featherstone

Brown Butter Frosting Southern Living

Ingredients

• 1 cup butter
• 1 (16-oz.) package powdered sugar

• 1/4 cup milk
• 1 teaspoon vanilla extract

Preparation

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Fresh Apple Cake Southern Living

Ingredients

• 1 1/2 cups chopped pecans
• 1/2 cup butter, melted
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon

• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.

October 2010

Brown Butter Frosting

Ingredients

• 1 cup butter
• 1 (16-oz.) package powdered sugar

• 1/4 cup milk
• 1 teaspoon vanilla extract

Preparation

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Instant Hot Chocolate Mix

1/2 c. confectioners sugar
6 oz. coffee creamer
2 lb. Nestle Quik
8 qt. dry milk

Sandra's Carrot Cake

Cake Ingredients:

 
1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
1 tsp. salt
2 tsp. ground cinnamon
2 tsp. baking powder
2 tsp. soda
1 cup pecans
3 cups raw grated carrots


Preheat oven to 350 degrees F.

Mix oil and sugar. Add eggs one at a time blending after each. In another bowl, sift together dry ingredients and blend with other ingredients. Fold in carrots and chopped nuts until well blended.

Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. Place in preheated oven and bake for 30 minutes or until springy.  Cool layers in pans, for approximately 1 hour.

If preferred bake in a 10” tube pan at 350 degrees for 1 hour.

Frosting Ingredients:
1 pkg. 8 ounce cream cheese, room temperature
1 stick butter
1 box powdered sugar
1 tsp. vanilla extract 

Mix well cream cheese and butter and add sugar and vanilla. Beat until fluffy.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. 

From Sandra Pearson 
Frosting directions and photo from Food Network

Banana Bread In Mason Jars

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup chopped pecans or walnuts
12 - 1 pint canning jars
funnel

1.If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
2.Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
3.In a large bowl, cream shortening and sugar until light and fluffy.
Mash bananas in separate bowl..
4.Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
5.Add to banana mixture. Add nuts and stir them in with spoon.
Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
6.Place jars directly on rack in oven.
7.Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes.

Don’t worry if a few rise over the top of the jar. You can press it down with the lid.
While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. When you want to eat they slid right out of the jar so easy.

Cathy tried this recipe and only got 8 jars out of the recipe.

Easy Recipes, Healthy Eating Ideas 

Ham and Cheese Hawaiian Rolls from Kecia

We all are usually so tired of all the holiday foods by the end of the day. But we still have lots of leftovers to eat. So here are a few of my ideas to use the leftovers and not waste food. This is a awesome recipe to use the leftover ham and hawaiian rolls. I love these and so do my kids..

1 8 oz cream cheese softened
2 teas. onion powder
1 stick butter melted
2 tablespoon parmesan cheese
2 teas. worcestershire sauce
1 pk hawaiian rolls
left over ham
2 cups of shredded swiss or mozzeralla or gruyere cheese
1 teas. poppy seeds

Slice the rolls in half. Mix cream cheese and onion powder together. Spread on the top side of rolls.    On bottom side place ham and cheese and place tops back on.  Melt butter and add parmesan cheese, worcestershire sauce and poppy seeds to butter and pour it over the rolls. Bake 20 minutes covered with foil on 350. Then uncover and bake 5 more minutes to brown. Enjoy and watch them disappear....  http://kecialee1601.blogspot.com

Chicken Spaghetti from http://kecialee1601.blogspot.com

1/2 cup butter
1 small onion chopped
3 cups chopped chicken  (cooked)
2 10 oz cans rotel
1 4.5 oz jar sliced mushrooms
1 1/2 cups frozen peas
1 15 oz can chicken broth
1 10.75 oz. cream of mushroom soup
1 3.8 oz jar sliced black olives
1 teas. salt
1 teas. pepper
2  cups shredded cheddar cheese
1 8 oz box spaghetti noodles cooked and drained


Preheat oven to 350. Grease a 4 quart baking dish. Melt butter in a sauce pot and add onion, salt and pepper cook for 5 minutes. Stir in chicken, tomatoes.mushrooms, peas, broth, soup, and olives. Add 1 cup cheese, stir until melted. Add noodles toss and pour into baking dish. Bake for 30 minutes until hot and bubbly. Take out and spread the other cup of cheese on top. Put back for just a few minutes until melted and brown.  Yum it is so yummy...  from http://kecialee1601.blogspot.com

Coconut Macaroons

3 cups shredded coconut
1 cup eagle bran
1/8 teas. salt
1 1/2 vanilla extract
1/2 teas almond extract


Mix all ingredients together and place in heaping spoonfuls on baking sheet. About 2 inches apart. Bake 350 for 15 minutes.

from http://kecialee1601.blogspot.com

Kecia's Meat Loaf

2 lbs. lean ground beef

1 pk. onion soup mix

1 can rotel

1 can tomato sauce

2 cups Italian bread crumbs

ketchup

Mix the meat, onion soup mix, rotel,tomato sauce,and bread crumbs together. Form into a 9x13 baking dish leaving room on eat side. Spread ketchup on to top and bake at 350 for 1 hour. With meat loaf I have got to have mash potatoes and green beans...

 

from  http://kecialee1601.blogspot.com

Kecia's Chicken Noodle Soup

1/2 lb. chicken breast

1/2 cup chopped celery

1 cup carrots

4 cans chicken broth

1 1/2 cup egg noodles

1/2 teas. basil

1/2 teas. oregano

2 chicken bullion cubes

salt and pepper to taste

Place the chicken and broth in a stock pot. Boil chicken until it will shredded with a fork. After chicken is shredded add the carrots, celery, basil, oregano, bullion cubes, salt and pepper. Let boil until carrots and celery are tender. Then add the egg noodles and boil until they are tender. I like this with a nice crunchy bread. 

http://kecialee1601.blogspot.com

Kecia's Pepper and Beef Steak over Beef flavored Rice

1 to 2 lbs. steak of your choice
1 cup soy sauce
1 cup worchestershire sauce
2 teas. garlic salt
olive oil
2 cups rice cooked
3 cups beef broth
1 cup water
red and green bell peppers, sliced
1 small can mushrooms

Cut up steak into srtrips and sprinkle garlic salt on all sides. Place in skillet with olive oil until brown. Mix the soy sauce and worchestershire sauce together and place cooked meat into this mixture, to set while you are cooking the rest. Add sliced peppers and mushrooms to skillet and saute them until desired tenderness. In seperate pot bring water and beef broth to a boil and add rice. Let cook until rice is done and set to side. When peppers and rice are done. Place some rice on a plate and top with the peppers and steak. And enjoy this guys, it is so good...
http://kecialee1601.blogspot.com

Bow Tie Pesto Chicken Pasta.....

 1/4 cup all purpose flour
1/2 teas. salt
1/2 teas. pepper
1 1/2 lb. chicken breast or tenders
2 tablespoon olive oil
2 tablespoon lemon juice
1 1/2 cup milk
1 pk pesto sauce mix
1 cup frozen peas
1/2 cup parmesan cheese
1 12oz box bow tie pasta cooked and drained

In a resealable plastic bag, combine flour, salt and pepper. Add chicken to bag and seal and shake to coat. In a large skillet, heat olive oil on medium high heat. Add chicken and cook for 5 minutes or until chicken is cooked all the way.  Add lemon juice to pan and scrape bottom of pan for drippings with a wooden spoon. In a small bowl combine the milk and pesto sauce. Add the milk mixture and peas to pan and cook for 5 minutes or until sauce thickens. Stir in cheese and add cooked pasta and toss and serve immediately.

from http://kecialee1601.blogspot.com

Kecia's Guacamole

4 ripe medium avocados

1/2 teas.garlic 

1/2 teas. salt

1 tablespoon lime juice

1 jalapeno chopped (if you like it hot)

opt. ingredients:

small onion

1 med. tomato chopped and seeded

1/4 cup cilantro

Place all the ingredients in a food processor and blend until smooth. I only add the top ingredients but the other can be added to if you like...

 

http://kecialee1601.blogspot.com

Nacho Chicken Casserole

2 cups shredded chicken
2 cups Mexican cheese blended (divided)
1 10 oz cream chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel (drained)
1/2 pk. taco seasoning
1 lg. bag nacho chips
shredded lettuce
diced tomato
black beans
avocados
basil


In large bowl mix together chicken,1 cup of the cheese, cream of chicken soup, milk, sour cream, rotel and taco seasoning. Grease a 2 quart casserole dish and crush some of the nacho chips and layer in the bottom of dish. Then a layer of the chicken mixture. Add one more layer of nacho chips crushed and another layer of the chicken mixture. Top with the last cup of cheese. You can add more nacho chips to top if you like. Cover and bake at 350 for 25 to 30 minutes until bubbling hot. Remove from oven and top with any of these, lettuce, black beans, avocados, tomatoes. Or even some chopped fresh basil...

  from http://kecialee1601.blogspot.com

Gooey Butter Cookies

 8 oz. cream cheese

1/2 cup butter softened

1 egg

1/4 teas. vanilla

1 18.5 oz yellow cake mix

1/4 cup sugar powered

Mix all ingredients together and roll into balls. Then roll into powered sugar and place on baking sheet 2 inches apart. Bake at 350 for 10 to 13 minutes.

 

from  http://kecialee1601.blogspot.com

Stuffed Shells and Homemade Marino Sauce

1 12 oz. box jumbo pasta shells

2 eggs beaten

1 32 oz. container of ricotta cheese

8 oz. grated parmesan cheese

1 tablespoon parsley

2 teas. salt 

1 teas pepper

2 cups of mozzarella sauce

Boil noodles 8 to 10 minutes. Drain and let dry. Mix eggs, ricotta cheese, parmesan cheese, parsley, salt and pepper together. When noodles cool take a ziplock bag and cut the end. Fill bag full of cheese mixture and squeeze into shells. Pour a little of the marino sauce in a 9x13 baking dish. When shells are full place on top of the sauce. Cover all shells with sauce and mozzarella cheese. Cover and bake for 45 to 60 minutes until edges are bubbly and brown. Uncover for last 10 minutes to let cheese brown..

Marino Sauce

2 tablespoon olive oil 

3 garlic cloves

1 28 oz. can crushed tomatoes

1 can tomato puree

2 1/2 tablespoon oregano

2 1/2 tablespoon parsley

1/2 cup grated Romano Parmesan cheese

1 teas. onion powder

Heat oil in sauce pan over medium heat. Sauté garlic until tender. Stir in tomatoes, tomato puree, oregano, parsley, Romano Parmesan cheese and onion powder. Reduce heat to low and simmer for 40 minutes.. This can be made ahead of time and frozen. That way you can pull it out when you need it..

from http://kecialee1601.blogspot.com

Easy & Yummy Stromboli

 
Ingredients:

Premade Pizza Dough
Cheese (Try: Provolone, Swiss, Mozzarella) (6-8 oz)
Meat (Try: Ham, Hard Salami, Turkey) (6-8 oz)
1 Beaten Egg Yolk
Garlic Powder
Dried Oregano
Dried Parsley

Note: I make two of these to feed my family and there is usually enough left for lunch for the kids the following day.

Instructions:

Preheat oven to 375ᵒ. Get out your dough. If you are able to make your own dough that’s fantastic, but store bought is fine for this. Roll out your dough into a rectangular shape. Put a layer of meat over the entire surface, leaving about an inch of dough showing all the ends and maybe 1/2 an inch at the long sides. Put a layer of cheese over the meat, again leaving room all the way around.

Sprinkle a fine layer of each garlic powder, oregano and parsley, over the cheese.

Roll it up starting at one of the shorter ends. Pinch the ends closed and place it on an oiled baking sheet seam down. Use a brush to paint the entire exposed surface with the egg yolk. Sprinkle a little cheese and seasoning over the top and bake at 375ᵒ for 25-30 minutes or until golden brown all over. Let stand a few minutes before cutting to serve.

For a twist add a marinara sauce or greek yogurt ranch to dip it in!

— with Lisa Mendias and Lesa Cleary.