Congratulations Karen Mincy of Shelby Township! Karen was the winner of this week’s Cookbook Giveaway and will receive The Cake Mix Doctor Returns!
Karen’s winning recipes and other submitted favorites could become one of your favorites.
Mix the following like a pie crust and press into 9”x 13” pan:
3/4 cup butter or margarine
1-1/2 cup flour
3/4 cup chopped walnuts
3 Tbsp. sugar
Bake 15 min. at 350° and Cool
1 8-oz. and 1 3-oz. pkg. cream cheese
1-1/2 cups sifted powdered sugar
1-1/2 cups Cool Whip
Spread evenly on first layer
Beat together until thick:
3 small pkgs. chocolate instant pudding
4-1/2 cups milk
Pour over cheese mixture.
Spread remainder of Cool Whip over chocolate layer.
Sweet N’ Sour Rotini Chicken
2 chicken breasts
2 cups tri-color rotini or fusilli
1 each - large green pepper and large yellow pepper
2 carrots sliced (and/or any other vegetables)
1 cup fresh pineapple
1 jar Chun’s Sweet n’ Sour Sauce
Slice chicken and thoroughly cook, slightly browning. Cut into pieces.
Bring 3 quarts water to a boil. Add 1 tsp. salt and pasta. Simmer for approximately 8 minutes. Drain pasta.
Place chicken and cut-up vegetables and pineapple in large bowl. Top with Chun’s Sweet n’ Sour Sauce. Mix with rotini.
(Chun’s can be purchased at Meijer’s)
Thanks to Karen Mincy for her Four-layer chocolate dessert and Sweet N’ Sour Rotini Chicken.
Jo-Ellen Lockwood of West Bloomfield has been making this cake for over 40 years. She says you can stir it up without a mixer and because it doesn't need a frosting, it is easy to transport to picnics and potlucks.Drawing cookbook winner
Chocolate Chip Oatmeal Cake
1 3/4 cup boiling water
1 cup quick oats
1 cup white sugar
1 cup brown sugar
1 stick butter or margarine – softened
1 3/4 cup flour
1 Tsp. baking soda
1/2 Tsp. salt
1 Tbsp. Cocoa
1 12-oz bag chocolate chips
3/4 cup chopped nuts (optional)
In a large mixing bowl pour boiling water over quick oats. Let stand 10 minutes. Stir in white and brown sugars and softened butter or margarine. Add eggs, flour, baking soda, salt, cocoa and mix well. Stir in 1/2 package of chocolate chips and pour into a 9”x12” pan prepared with cooking spray. Sprinkle remaining chocolate chips and chopped nuts over batter. Bake at 350 degrees for about 25 minutes.
Thank you, Jo-Ellen for your long-time favorite cake recipe and for entering my cookbook giveaway.
Strawberry Rhubarb Crumble
5 cups Rhubarb, cut into small pieces
1 cup sugar
1 6-oz box strawberry Jello
1 bag frozen whole strawberries
1/2 cup water
1 yellow cake mix
1 stick butter or margarine
1 cup chopped walnuts
Heat rhubarb, sugar, Jello, strawberries and water in large sauce pan. Pour heated mixture into greased 9x13 baking pan.
Combine, using fork: cake mix, butter or margarine, walnuts and 2 or 3 handfuls of oatmeal. Mixture will be crumbly. Pour cake mixture over top of rhubarb mixture.
2 or 3 handfuls of oatmeal
1 cup walnuts
Mixture will be a bit crumbly
Pour cake mixture on top of rhubarb mixture. Bake at 350 degrees for 35-40 minutes. ENJOY!!
Thank you, Loma Fischer for submitting this delightful recipe and entering my cookbook giveaway.Cindi Kwit of Highland submitted this recipe and says it is a favorite cake of all the chocoholics in her family. Well Cindi, from one chocoholic family to another – I’ll put this on my to-bake list.
Mix the following ingredients
1 cup sugar
2 cups flour
1-1/4 Tsp. baking soda
1/2 cup cocoa
1 cup cold water
3/4 cup mayonnaise
1 Tsp. vanilla
Pour into buttered 9”x12” pan and bake for 20 minutes at 350 degrees.
1 cup sugar
1 cup water
3 Tbsp. cornstarch
2 squares baking chocolate
1 Tbsp. butter
1 Tbsp. vanilla
Blend all together in a sauce pan over medium heat.
When it starts to boil, add butter and vanilla. Cook a little longer then spread immediately over cooled cake. Frosting will be very glossy - and DELICIOUS!
And here’s a favorite all the way from the Sunshine State. Joanne Figurelle of Estero, Florida submitted one of her favorites and was entered in my cookbook giveaway.
1 yellow cake mix w/pudding in the mix
3/4 cup salad oil
4 large eggs
1 can mandarin oranges w/juice
Beat all ingredients with mixer and pour into greased 9”x12” pan. Bake at 350 degrees for 30-35 minutes.
When cake is cool, mix and frost with:
1 20-oz can crushed pineapple w/juice
1 large box instant lemon pudding mix
1 8-oz tub Cool Whip
Chill and serve.
Not too early to start thinking pumpkin! Bridgetta Snider of West Bloomfield submits this quick, family recipe.
Pumpkin Pound Cake
1 yellow cake mix
1/2 cup oil
1 16-oz can solid pack pumpkin
3/4 cup sugar
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1/4 cup water
Mix all ingredients with electric mixer for 3 minutes. Bake in floured Bundt or tube pan at 350 degrees for 40-45 minutes.
Lemon Cake Pudding
1 lemon cake mix prepared according to directions on box using an oiled and floured Bundt pan.
1 box lemon Jello instant pudding
1 small tub Cool Whip
Prepare pudding in large bowl. Mix in tub of Cool Whip. Completely cover cake on sides and top. Refrigerate.
Thank you, Julia Murray of Pontiac for sharing this recipe for all the lemon lovers out there.
Would you like to win a great cookbook just by sending in your favorite recipe?
Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.firstname.lastname@example.org Follow me on Twitter @OCKidKorner Touting @ http://www.tout.com/u/ockidskorner