CAKES GALORE: Have you ever tried Piggy or Mayonnaise Cake - what about a Strawberry Rhubarb Crumble

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.

Four-layer Chocolate Dessert

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

Cookbook Giveaway winner submits City Chicken and Peanut Butter Cupcakes; Next drawing: The Cake Mix Doctor Returns!

Congratulations to Sophie Litwin of Walled Lake. Sophie is the winner of the cookbook series – SmartCook Collection: Soup and SmartCook Collection Fish - in my Cookbook Giveaway Drawing.
Sophie’s daughter Sharon Litwin of Iowa entered two of her mother’s favorite recipes for the drawing. She says her 94-year-old mother still lives in her own home and cooks all her own meals, including vegetables from her very own garden. Sharon says her mom loves my recipe column, but wishes it was a whole section like it once was. Thank you Sophie!
The first recipe is her City Chicken recipe and a family favorite handed down from her Ukranian Aunt. The second recipe - Peanut Butter Cupcakes - are a favorite that she still makes for her children.

Thank you, Sophie Litwin, for sharing two of your family favorite recipes and entering my cookbook giveaway drawing.

The Cake Mix Doctor Returns! Win this cookbook by simply emailing one of your favorite recipes.

Peanut Butter Cupcakes
Cake ingredients
Makes 18-24 cupcakes
1 Yellow cake mix
1 cup water
1/2 cup evaporated milk
1/2 cup peanut butter
2 eggs
Frosting ingredients
6 oz. chocolate chips
1/3 cup evaporated milk
1 1/2 cups powdered sugar
Cake directions
Mix together the cake mix, water, evaporated milk, peanut butter and eggs. Mix well and pour into cupcake paper lined cupcake pans. Bake according to directions on cake box. When done, remove from pans and cool completely.
Frosting directions
Heat together chocolate chips and evaporated milk. When chips are melted, stir in the powdered sugar. Work fast as the frosting stiffens quickly. If you melt and mix in a double boiler, it stays soft longer and you can actually dip the tops of the cupcakes in the frosting.

City Chicken
Ingredients
3 lbs. pork roast (use a pork butt roast or a thick pork steak will also work)
3 lbs. veal roast or round steak
1 or 2 cloves of garlic
Flour
1 Egg
Cracker crumbs
Shortening
Salt and pepper
Wooden skewers
Directions
Cut meat into cubes and alternate, pork/beef, onto skewers. Salt and pepper meat and place in one layer in a baking dish. Chop garlic very fine and sprinkle over meat. Cover well with foil and refrigerate anywhere from one hour to overnight.
Next, roll each skewer of meat in flour to which salt and pepper has been added. Dip in an egg and water mixture of one beaten egg with about 1 1/2 Tbsp. of water. Roll in cracker crumbs and fry in shortening, turning frequently, until light brown.
Transfer to a baking sheet, and bake covered with foil for half an hour at 350 degrees. Uncover and continue to bake for another half hour, checking frequently so it doesn’t burn.

The next cookbook for my Cookbook Giveaway is The Cake Mix Doctor Returns! Author Ann Byrn that brought you The Cake Mix Doctor brings you The Cake Mix Doctor Returns! Showcasing 160 new recipes, the Cake Doctor transforms ordinary cake mixes into extraordinary desserts. You’ll get 40 layer cakes, 35 sheet cakes, 38 bundt and pound cakes and 16 cupcakes and muffins. Recipes for brownies, cookies and even a wedding cake!

This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my July 26 drawing and your name will be entered.
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 Tout www.tout.com/u/ockidskorner Find more recipes here and at www.theoaklandpress.com.

Sneak Peak: Next cookbook giveaway is from a collection; recipes

My next cookbook giveaway comes from a collection and includes these two cookbooks: SmartCook Collection: Soup and SmartCook Collection: Fish. Both cookbooks offer step-by-step instructions, cooking tips and beautiful full-color photography.
Soup: offers Spring, Summer, Autumn and Winter recipes and recipes for making your own stocks and garnishes.
Fish: offers recipes for all your favorites and tips on how to bone or skin a fillet of fish. You'll also find recipes for some favorite sauces that are sure to compliment all your fish recipes.
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 28 drawing and your name will be entered.

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

And here's a couple recipes to give you a sneak peak into what you'll get in these cookbooks:
The SmartCook Collection: Soup

Leek, Onion, and Potato Soup
Ingredients
4 Tbl. butter
4 large leeks
2 medium baking potatoes
1 medium onion, chopped small
3 1/2 cups Vegetable Stock
1 1/4 cups milk
salt and freshly ground black pepper to taste

Begin by trimming the leeks, discarding the tough outer layers. With them in half lengthwise, being sure to separate the rings of leeks to remove any hidden grit or dirt. Drain well. In a large, heavy-bottomed saucepan, gently melt the butter, then add the leeks, potatoes, and onions, stirring them all around with a wooden spoon so they get a nice coating of butter. Season with salt and pepper, then cover. Cook the vegetables over very low heat for about 15 minutes.
After that, add the stock and milk and bring to a simmer. Cover and simmer very gently for 20 minutes or until the vegetables are soft - if you have the heat too high, the milk in the soup may make it boil over. Now cool the soup a little, then, working in batches, puree it in a blender or food processor, making sure to have a bowl handy totake the pureed soup.
Now return the soup to the saucepan and reheat gently, tasting to check the seasoning. Add a swirl of cream or creme fraiche before serving and sprinkle with freshly snipped chives or parsley.

The SmartCook Collection: Fish
Baked Fish Fillets with a Parmesan Crust
4 Tbl. butter, melted, plus a little extra for brushing and drizzling
8 sole, lemon sole, or flounder fillets (about 1 1/2 lb)
Salt and freshly ground black pepper as needed
1 cup fresh bread crumbs, made from 3-4 slices slightly stale, firm white bread in a blender or food processor
3/4 cup (3 oz) freshly grated parmesan cheese
2 Tbl. chopped fresh parsley
For garnish: 1 lemon, cut into quarters and few sprigs of fresh parsley

Directions
Preheat over to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Brush the foil generously with melted butter. Now wipe the fish with paper towels, then lay it on the foil and season with salt and pepper to taste.
Next, mix the bread crumbs, Parmesan cheese, and parsley in a bowl. Add 3 tablespoon of the melted butter, 1/2 teaspoon salt and some pepper, and mix, again until the crumbs are evenly moistened.
Now spread the crumb mixture over the fillets and drizzle with the remaining melted butter. Place the baking sheet on the top third of the oven and bake for 7 to 8 minutes, or until the crumbs have turned golden brown. Serve with the lemon quarters for squeezing the fish and parsley sprigs as garnish.

Cookbook Giveaway: One woman's Indian dessert, a flash back to the 70s and other favorites

Love dessert? How about making desserts? Bob Hildebrand and Carol Hildebrand bring you 500 5-ingredient recipes and a whole lot more in this cookbook.
Simple yet elegant, from beginners to seasoned and serious homemakers – this book offers it all.
Chapter one will take you through Pantry Basics and techniques and will lead you through 12 chapters of cakes, brownies, pies and tarts and many other delectable chapters.
This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 4 cookbook drawing and your name will be entered.
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.
The drawing for my next cookbook, 500 5-Ingredient Desserts will be held on June 4.
Winners will be announced here and in The Oakland Press.

Bonnie suggests a breakfast of scrambled eggs and fresh fruit with these muffins for a great breakfast.
Ham and Cheese Muffins
Preheat oven to 400 degrees
Spray muffin tin with cooking spray
Ingredients
2 eggs
1 cup milk
2 tbl oil
1/2 cup shredded cheddar cheese
3/4 cup dices fully cooked ham
3 cups Bisquick
1/2 tsp. dill weed
2 tbl maple syrup
Mix all ingredients together. Pour mixture into muffin tins. Sprinkle cheese on top of batter.
Bake 15 to 20 minutes.
Thank you, Bonnie Keding of Waterford for your recipe.

Roberta says this is a great dish for big gatherings and especially cookouts, nothing but raves whenever she makes this. She said I should make it for one of my big family gatherings, but call it Vicki’s Bean’s and wait for the raves! Well Roberta, I may just do that.
Bert’s Beans
1 lb. lean ground beef
1 lb. bacon
1 large diced onion
2 large cans pork and beans
2 regular size cans butter beans
2 cans hot chili beans
1/2 cup light brown sugar
1/2 cup sugar
1/2 cup ketchup
1 tsp. dry mustard
2 tsp. Worcestershire sauce
Directions
Brown ground beef and onion together and drain. Completely cook bacon. Mix all ingredients together in slow cooker. Cook on low for 3 hours.
Thank you, Roberta Blanchard of Auburn Hills for your recipe.

Cherry Dessert
Ingredients
1-1/2 cups flour
1/2 cup margarine
1/2 cup sugar
1 can cherry pie filling
Directions
Cut margarine into flour and sugar. Add coconut and mix gently. Pat one-half of mixture in 8x8 inch pan. Cover with one can cherry pie filling. Sprinkle with remaining flour mixture.
Bake at 400 degrees for 30 minutes or lightly browned. Top with ice cream or whipped cream if desired.
Thank you, Robie Radford of White Lake.

Chocolate Lush
Stir together:
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tbl cocoa
Combine and add to dry ingredients:
2 tbl melted shortening
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Mix until well blended and spread into ungreased 8x8x2 inch pan.
Combine:
1/4 cup firmly packed brown sugar
4 tbl cocoa
1-3/4 cups hot water
Pour over top of batter.
Bake at 350 degrees for 45 minutes. Cut into squares and serve warm or cold.
Top the inverted squares with chocolate “lush” from bottom of pan.
Thank you, Dorothy Lookabaugh of Pontiac, this sounds luscious.

Barb’s Quickie Trifle
Over 40 years ago, Barb Bartos was the high school correspondent to The Oakland Press, reporting to Jody Headlee. Jody was a columnist for many years at The Oakland Press and loved by many. Barb went on to become editor of a chain of weekly newspapers. She says she always enjoys reading good print and shares her recipe, which she calls a light and not-too-sweet ending for any meal.
Ingredients
2 3-oz packages Ladyfingers
1 8-oz tub Philadelphia Indulgence Dark Chocolate cream cheese spread
1 cup heavy whipping cream prepared
To prepare whipping cream: Using electric hand mixer, blend whipping cream with 1/4 cup powdered sugar and 1 tsp. vanilla until thick, rippled consistency.
Directions
Layer Ladyfingers in bottom of small round glass bowl. Top with one-half of chocolate mixture. Layer one-half of prepared whipping cream on top. Repeat next layer in same order. Refrigerate for several hours. Scoop with a spoon into small fruit or dessert dishes to serve.
Thank you, Barbara Bartos of Clarkston.

This recipe won Pat Jackson a “Gold” in the “Golden Age Games” with the Waterford Parks and Recreation in August of 2012.
Peanut Butter and Jelly Pie
Ingredients
1 8-oz pkg cream cheese (softened)
1/2 cup confectioners sugar
1/2 cup peanut butter
1/2 cup raspberry jam
2 cup whipped topping
1 regular pie crust – prebaked according to directions
A few fresh raspberries to scatter on top of pie
Directions
In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Spread in prepared pie crust. In separate bowl, stir jam well. Mix whipped topping into jam until completely mixed. Spread over top of peanut butter mixture. Scatter fresh raspberries on top.
Thank you, Pat Jackson of Waterford for sharing the “Gold”!

Di’s Taco Salad
3 lbs hamburger – cooked and drained
1 1/2 heads lettuce – chopped
1 bunch green onions cut up in rings
2 tomatoes cut up
1 can black olives, large or jumbo cut up in rings
1 8-oz pkg shredded cheddar cheese
1 16-oz bottle of Catalina or Western salad dressing
2 pkg taco seasoning
Dash of chili powder
Salt and pepper to taste
Mix all ingredients together with lots of love and enjoy.
Diana Deneen of Waterford says her family and friends all really like this recipe. Thank you for sharing your recipe Diana.

Aditi Jasra of Calgary, Canada submitted her favorite dessert, although she said she’s more of a “spice girl.”
Aditi says this is a very simple coconut burfi recipe made from only a few ingredients: condensed milk, coconut, and cardamom powder and dry fruits of choice. This is a really yummy and quick dessert to satisfy your sweet cravings after a good Indian meal. One of my favorite Indian Mithai.
Coconut Burfi
Heat a pan and add tbsp of butter. Let it melt. Add 14-oz can of condensed milk and 14-oz pack of sweet coconut flakes. Combine the ingredients in the pan. Add cardamom powder and let everything cook for 5-6 minutes.
Add dry fruit and then transfer on to a pan greased with butter/ghee. Spread evenly and cut in equal portions. Place in the fridge and let it set for about 2 hours.
Serve when completely set to your friends and family.
You can also find many of Aditi’s great Indian recipes with videos On Youtube

Barbara Peckham of Burton and the winner of the 2500 Recipes Cookbook, submitted a little “flash from the past” with this Jell-O recipe.
Barbara says this is the "original" recipe for Knox Blox. Back in the 70's Jell-O offered a copper 7x10" pan to make Knox Blox. When the blox had set-up you would cut them into the squares and the bottom (which became the top) had impressions like actual wooden toy blocks. She says she still has the one she purchased all those years ago for her daughters.
KNOX BLOX
4 unflavored Knox gelatin packets
4 cups boiling water
3 small pkgs. of Jell-O (your choice of flavors)
Mix well until all the gelatin and Jell-O are blended. Pour into pan. Chill until firm, cut, and enjoy.
Thank you Barbara Peckham of Burton, for a step back to the 70s!

Sharon Giannangeli says this is a recipe that gets great accolades whenever she makes it.  She often adds chocolate chips to the batter and eliminates the frosting. It still turns out moist and great! 

DESSERT LOVERS: Send me your recipe for a chance to win 500 5-Ingredient Desserts Cookbook

Send me your recipe for a chance to win this cookbook

Love dessert? How about making desserts? Bob Hildebrand and Carol Hildebrand bring you 500 5-ingredient recipes and a whole lot more in this cookbook.

Simple yet elegant, from beginners to seasoned and serious homemakers – this book offers it all.

Chapter one will take you through Pantry Basics and techniques and will lead you through 12 chapters of cakes, brownies, pies and tarts and many other delectable chapters.

This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my June 4 cookbook drawing and your name will be entered.

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.
The drawing for my next cookbook, 500  5-Ingredient Desserts will be held on June 4.
Winners will be announced here and in The Oakland Press.