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
Beat
together:
1 8-oz. and
1 3-oz. pkg. cream cheese
1-1/2 cups
sifted powdered sugar
Fold in:
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.
Keep
refrigerated.
Sweet N’
Sour Rotini Chicken
Ingredients
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
Directions
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.
Serves 3-4
(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
Ingredients
1 3/4 cup boiling
water
1 cup quick oats
1 cup white sugar
1 cup brown sugar
1 stick butter or
margarine – softened
2 eggs
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)
Directions
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
Ingredients
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
Oatmeal
Directions
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.Mayonnaise Cake
Mix the following ingredients
1 cup sugar
2 cups flour
1-1/4 Tsp. baking soda
1/2 cup cocoa
Add
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.
Frosting
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.
Piggy Cake
Ingredients
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
4 eggs
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.arsenault@oakpress.com Follow me on Twitter @OCKidKorner Touting @ http://www.tout.com/u/ockidskorner
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