FAITHFUL RECIPES: The Weslyn Church

....From the Family Cookbook of the East Michigan Division of....

The Weslyn Church

Weekly Worship Recipes

Mary B. Cullum of Crossroads Community

EARTHQUAKE CAKE

1 cup coconut

1 cup chopped pecans

1 box German chocolate cake mix

1 stick oleo

1 (8 oz) pkg cream cheese

1 lb powdered sugar

DIRECTIONS

In bottom of 9x13 ungreased baking pan, spread coconut. Sprinkle pecans over coconut. Make cake according to directions on box. Pour cake mixture over top of coconut and pecans. Mix oleo, cream cheese and powdered sugar. Drop by spoonfuls onto cake mixture. DO NOT STIR in. Bake at 350 degrees for 50-60 minutes or until texter inserted comes out clean between dollops.

Have a Family Cookbook of recipes at your church or house of worship? Share them with me to post right here. Send me your recipes and include photos of yourself and your delicious creation.

God Bless and enjoy! VA

FEATURE RECIPE: Swiss Swirl Ice Cream Cake

After our most recent visit to Kansas City to visit our wonderful kids and grandkids, I thought this would be the perfect recipe for Landon, our 5-year-old grandson whose birthday is in June.

Swiss Swirl Ice Cream Cake photo from Taste of Home website. Made with Little Debbie snack cakes and ice cream.

Each time we go we try to make our visit special. It usually consists of a long weekend so we try to squeeze everything in and make it into a mini vacation for our grandkids. And because we take them to hotels to enjoy swimming, eating and visiting - mom and dad get a little mini vacation too.
Before we head out on our trip, I always go to the local Kroger or Meijer store and stock up on snacks and treats. Just so happens that one of the treats I picked up this time was Little Debbie Swiss Cake Rolls. Big hit! Turns out, this is a favorite of our five and 3-year-old grandkids.
Breakfast, lunch or dinnertime - they didn't miss the opportunity to request a Little Debbie Swiss Cake Roll!. (No, granny did not give in until after dinner!).
Can't wait to make it - for all of us!
Until next time - VA

This recipe is awesome - get it here.

Create dinner excitement with Lawry's new spice blends and marinades

Lawry's would like to introduce you to its new line of spices and marinades. Marinades that will put the sizzle on your grill and spices that will give your meals bursts of bold new flavors.

Keep your family excited about coming to the dinner table when you add these new and exciting flavors to your chicken, pork or beef with Lawry's Santa Fe Chili and Mediterranean Herb and White Wine Marinades. In as little as 30 minutes your chicken, pork, beef or fish will be ready to grill, bake or broil.

Take your dinner straight to the grill with Lawry's signature spice blends of Seasoned Salt Mediterranean Herb, Fire Roasted Chile & Garlic Blend or Roasted Garlic Salt with Oregano & Basil. These zesty spice blends are just what your family is looking for.

You can find out more about these new products and a variety of Lawry's spices, marinades and sauces at Lawrys.com. Need dinner ideas? You'll find recipes for meats, potatoes, vegetables and even pastas - bring something for everyone in your family to the dinner table tonight.



Lawry's Spice Blends at $3.29 per package can be found in the spice aisle of your supermarket.
Marinades at $2.99 per bottle can be found in the marinade/BBQ sauces aisle.

FEATURED RECIPE: Spring Vegetable Strata

This amazing recipe from dashrecipes.com is chocked full of vegetables, loaded with protein and is surrounded with some of your favorite cheeses.
This delicious strata can easily be prepared in the morning and baked for dinner in less than an hour. Planning a brunch? Prepare the night before and refrigerate.
According to Dash, this dish can be prepared for around $9 and will serve 8.



SPRING VEGETABLE STRATA

Ingredients:

2 Tbsp olive oil
4 scallions, sliced
1/2 tsp salt
1/2 tsp black pepper, divided
1 Tbsp chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped broccoli
5 English muffins, toasted and torn into pieces
1 cup grated Monterey Jack
1 cup grated cheddar, divided
9 eggs
2 1/2 cups whole milk
2 Tbsp Dijon mustard

 

DIRECTIONS: 1. In a large skillet, heat oil on medium for 30 seconds. Add scallions, salt, and 1/4 tsp black pepper. Cook for 3 minutes. Add garlic, bell peppers, and broccoli and cook for 7 minutes.

2. Coat a 9-by-13-inch baking dish with cooking spray. Line with English muffins. Top with vegetable mixture, Monterey Jack, and 1/2 cup cheddar.

3. In a large bowl, whisk eggs, milk, and mustard. Add 1/4 tsp pepper. Pour eggs over vegetables and cheese. Cover with foil and refrigerate for 4 hours or overnight.

4. Preheat oven to 350°F. Bake strata, covered, for 30 minutes. Remove foil and sprinkle with 1/2 cup cheddar. Bake for 25 minutes more or until golden brown and set in center. Cool for 10 minutes.

KITCHEN COUNTER: Serves: 8. Per Serving: 370 calories, 25g carbs, 20g protein, 21g fat, 245mg cholesterol, 640mg sodium, 1g fiber

All natural Easter egg dye

Your kids will have even more fun coloring Easter eggs when using their own homemade dyes. Not only will you get brilliant, gorgeous colors, the kids can put on their favorite stickers without the color rubbing off. Get your kids in the kitchen this Easter and have some family fun.

Ingredients

Red:

Photo from Family Fun

• 2 pounds beets, peeled, diced

Yellow/tan:

• 1 pound onion skins

Yellow/orange:

• 1 1/2 cup (1.9 ounce) jar turmeric

Purple:

• 2 small heads red cabbage, sliced

Warm brown:

• 1 (6-cup) pot of strong coffee
• Distilled white vinegar

Directions

For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight. 

Each color will color a dozen eggs.

Recipe courtesy of Food Network Kitchens

Photo from The Family Kitchen

For step-by-step instructions on making natural dyes, designing your eggs and tips on getting the most color from your dyes - click here.

Yoplait Trix yogurt just got better

Nothing says fun like Yoplait Trix yogurt. Its colorful, delicious flavors are sure to please kids and moms everywhere. Kids will love the same great taste and moms will appreciate the goodness packed into every cup.

Image provided by Yoplait

Yoplait understands the importance of providing children with wholesome healthy snacks. Which is why they've taken their already delicious product and made it even better by removing all the artificial flavors, colors, sweeteners and high fructose corn syrup.

Convenient 4-pack

According to news reports, only about 50 percent of children over the age of 2 are getting the recommended amount of calcium and 90 percent are not meeting the recommended amounts of vitamin D, vital for building bone mass. Yoplait provides a fun product that kids love to eat while getting much needed nutrients during developing adolescent years.

Yoplait provides a fun product that kids love to eat while getting much needed nutrients. Yoplait Trix yogurt comes in a convenient 4-pack and retails for about $2.29 before this coupon offer. The individual cups are great for dropping into their lunch or when you're on the go. And the single serving cups are the perfect amount for toddlers and teens alike.

Make each day a fun day with a variety of fruity flavors. Strawberry Banana Bash, Triple Cherry, Cotton Candy, Raspberry Rainbow and Strawberry Punch. I had the pleasure of trying the Strawberry Banana Bash - and even though Trix "is for kids," it's also for sneaky grandmas.

Strawberry Banana Bash

Apple Cartwheels: A healthy treat for all

This recipe can be found in the Taste of Home magazine, another of my favorite go-to places for recipes. This healthy snack is not only easy, but can also be made ahead and refrigerated for a quick snack. It's a sure family pleaser for all kids - big and small.

Miriam Miller of Thorp, Wisconsin stuffs apples with a yummy filling, then slices the fruit into rings to make eye-appealing after-school snacks. The filling is an irresistible combination of creamy peanut butter, sweet honey, miniature chocolate chips and raisins.

Photo by Taste of Home

Ingredients

• 1/4 cup peanut butter
• 1-1/2 teaspoons honey
• 1/2 cup miniature semisweet chocolate chips
• 2 tablespoons raisins
• 4 medium unpeeled Red Delicious apples, cored

Directions

• In a small bowl, combine peanut butter and honey; fold in chocolate chips and raisins.
• Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings. Yield: about 2 dozen.

Nutritional Facts1 apple ring equals 50 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 13 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Apple Cartwheels in Quick Cooking September/October 2001, p40

Pork Tenderloin with Dijon Marsala Sauce

I found this recipe on the allrecipes.com website. It looked delicious and the 15 minute prep time really caught my eye. The recipe was posted by KOALAGIRL who said "try the sauce over other cuts of meat and vegetables." I'm thinking thinly sliced chicken breast lightly pan fried, would be perfect to smother with this sauce!

I'll let you know, as I plan to prepare it very soon. Hope you enjoy the recipe and be sure to let me know what you think or maybe you have your own recipe to share with me.

Until next time - VA

 

Photographer:

cookin'mama

 Ingredients

• 2 pork tenderloins
• 4 tablespoons Dijon mustard
• 1 tablespoon oil
• 2 tablespoons butter
• 2 shallots, minced
• 1 cup Marsala wine
• 1 tablespoon Dijon mustard
• 1 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. 

6. Prep Time:
   15 Min

   Cook Time:
   40 Min

   Ready In:
   55 Min

    Amount Per Serving  Calories: 463 | Total Fat: 26.1g | Cholesterol: 163mg Powered by ESHA Nutrient Database

Nutritional Information

Pork Tenderloin with Dijon Marsala Sauce

Servings Per Recipe: 6
Amount Per Serving
Calories: 463

• Total Fat: 26.1g
• Cholesterol: 163mg
• Sodium: 439mg
• Total Carbs: 12.1g
• Dietary Fiber: 0.1g
• Protein: 32.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Nutritional Information

Pork Tenderloin with Dijon Marsala Sauce

Servings Per Recipe: 6
Amount Per Serving
Calories: 463

• Total Fat: 26.1g
• Cholesterol: 163mg
• Sodium: 439mg
• Total Carbs: 12.1g
•     Dietary Fiber: 0.1g
• Protein: 32.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

There's something for everyone on Valentine's Day

Every February 14 all across the United States and other parts of the world, loved ones, friends and kids will celebrate Valentine's Day with cards, flowers and other gifts.

I recently baked this Red Velvet cake following the featured recipe.

According to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine's Day the second largest card-sending holiday of the year. No one really knows for sure the origin of this romantic holiday, but it is said that it goes back as far as the 14th Century.
One thing we do know for sure, is that it is a day of love and romance. A day when spouses will show their love for each other, parents and grandparents will treat their kids and grandkids to gifts and even children across the country will show their friendship with a Valentine's Day card exchange with their friends.
For me, nothing says Valentine's Day like a great recipe. One of the more popular recipes on this romantic holiday, is the Red Velvet Cake. With its luscious red color and mild chocolatey flavor combined with the sweet creamy richness of the cream cheese frosting makes this cake a favorite.
(Recipe taken from the JoyofBaking.com website)

RED VELVET CAKE

2 1/2 cups sifted cake flour

1/2 teaspoon salt

2 tablespoons regular or Dutch-processed cocoa powder

1/2 cup unsalted butter, at room temperature

1 1/2 cups granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce cream cheese, room temperature

1 - 8 ounce tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup confectioners' (icing or powdered) sugar, sifted

1 1/2 cups cold heavy whipping cream (double cream) (35-40% butterfat)

Directions

Preheat oven to 350 degrees F and place rack in center of oven. Butter two - 9 inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Serves 10 - 12 people.

Don't let diabetes stop you from making a special dessert for your loved one. I came up with this recipe a few years back when several family members were having to watch their sugar intake. The entire family has enjoyed it many times since then. This recipe is not only practically sugar-free it's also delicious and very easy to make. Sugar doesn't have to be an issue for you to enjoy this cake, make it just because you love it. It's light and fluffy and can be enjoyed by everyone.

ANGEL FOOD FLUFF CAKE

1 sugar free angel food cake

1 pkg sugar free vanilla instant pudding

1 large can crushed pineapple (use the pineapple in its own juices so as not to add sugar)

1 8 oz tub sugar free Cool Whip (completely thawed)

Directions

Poor entire can of pineapple with juices into medium size bowl. Mix in package of pudding until well blended. Mixture will be very thick. Fold in entire tub of thawed Cook Whip until well mixed. Place in refrigerator for 15 minutes. 

Slice angel food cake horizontally into 3 layers. Carefully remove and set aside top 2 layers. Place bottom layer on plate.

Remove fluff from refrigerator and spoon about 1/4 of mixture on cake layer. Place middle cake layer on top of mixture and spoon another 1/4 of mixture on cake layer. Place top layer on mixture and using remaining mixture in bowl, completely cover top of cake and spread over sides. Option: Decorate with fresh sliced strawberries. Keep refrigerated.

Don't forget the kids! This cupcake recipe will not only be a treat for the kids but can also be a fun way to get your kids involved. Let your kids or grandkids join you in the kitchen to make this special valentine treat.

Peanut Butter Cup Cupcakes 

Photo by Taste of Home

• 1/3 cup shortening
• 1/3 cup peanut butter
• 1-1/4 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1-3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 16 miniature peanut butter cups

Directions

• In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
• Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.

Nutritional Analysis: 1 cupcake equals 238 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 260 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. 

(Recipe taken from TasteOfHome.com website)

Honey Bunn Cake

I got this recipe from The Country Cook. She has one of my favorite Blogs to go to for recipes. This Honey Bunn Cake reminded me of one of my all time favorite cakes - Sock-It-To-Me.

Ingredients:

1 box (18.25 Oz. Box) Yellow Cake Mix

4 Eggs

1 cup Sour Cream

¾ cup Vegetable Oil

1 cup Light Brown Sugar

2 teaspoons Cinnamon

2 cups Powdered Sugar

6 Tablespoons Milk

1 teaspoon Vanilla Extract

Directions:

Preheat your oven to 350 degrees.
Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).

In a medium bowl, combine the cake mix, eggs, sour cream, and oil and mix until well-It’s okay if it is lumpy.

In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.

Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter. Pour the rest of the cake batter on top, and spread the batter until the cake is even. Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)

Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.

While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.

GUEST: Couponing with the family

Guest Post: This post was written by James Lander of Couponing.com. Couponing is a website dedicated to sharing top-retailer coupon information as well as articles on how to break into the couponing world.

It’s essential to have your whole family involved in couponing. Initially, other family members may not be as passionate as you are about couponing, but, using various ways, you can change that. You need to be consistent and committed to realize viable savings with couponing and, it’s a lot easier when your family is on board.

Trying to save while pleasing your family at the same time can be quite a feat. At first, they might gripe because they will be missing out on their favorite things but eventually, they will come around. Your shopping will change in many ways when you use coupons and certainly not everyone will like it.

Below, we’ll look at some ideas on how to get your family to like the idea of shopping with coupons.

Firstly, you’re going to have to sit down with your children – or grandchildren for that matter – and have a conversation about money, spending and saving. Let your kids know that you intend to save using coupons and that they are going to be part of it. Make it clear to them that as you collectively try to save as a family, there are sacrifices you’ll all have to make, for instance, you may have to forego some of the favorite yet non-essential things. Children, and indeed other family members, will be more willing to forego certain things if they are aware of the financial benefits of couponing.

The next thing you want to do is set a budget for your monthly grocery shopping. Once you’ve agreed on a budget as a family, this is the time to determine what items are absolutely necessary and what is not. Take the time to talk it out with your children – really listen to their arguments and use this as an opportunity to create a dialogue. 

Children are not particularly easy to convince about the merits of saving so the best way to get them to participate is by making it a fun activity. Much of the work is in clipping and sorting so do this as a family, especially with younger children, and make it enjoyable. You can let older children look up coupon deals in newspapers and online. Think of fun things that will get the kids to participate, for instance, a reward scheme is a great way to make them love couponing.

If you put a special incentive in place, such as a reward for the saving a certain amount of money, make it a point to keep your family abreast with the progress of the savings. One way to do this is by using a chart. Talk about the project more often and stay upbeat about it; when you do so, the enthusiasm is infectious and they will be more eager to take part.

Using coupons also means you’ll have to make do with a number of new brands you’re not used to because retailers and manufacturers often use coupons to promote new products. You can turn even this into a fun product review game. Have your children make a faux commercial for the product – even if they hated it, let them get creative! 

Despite all of the fun activities you can do with your family, it’s important to note that extreme couponing is not all rosy. There have been reports of compulsive behavior in individuals that clip coupons more frequently. Whereas coupon clipping cannot equate to more serious addictions – such as drugs and alcohol – the signs of compulsive behavior exhibited by a few individuals still raises considerable worry. Also, a good deal can only be good if you’re going to use the product or donate it; otherwise buying an item you don’t need simply because you couldn’t miss such a great deal is actually ‘no good deal’.

There’s no limit to the amount of savings you can make with couponing if you and your family are all in it. So, make couponing fun and enjoy the rewards of saving.

How to make a great Lasagna

Looking for a great lasagna recipe, try some of these from the Taste of Home site. They always have great recipes that can easily be prepared and offer many recipes that are kid friendly. These Lasagna recipes include anything from traditional to seafood. I've also included a step-by-step video to make it even easier for you to prepare a perfect Lasagna for your family.

Enjoy and share! VA

Taste of Home offers this tip when preparing your Lasagna

To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.

Holiday recipes from my family to yours!

Some of my fondest memories growing up was all the great food on holidays and Sunday dinners.
The traditional Sunday dinner was especially nice, the entire family would all gather together at mom and dads house and it seemed, no matter what else was going on, the comfort of the food and being together always made for a great day.
Family and food is a great combination that's sure to warm you for the holidays.
Here are a few family recipes and a few favorites from friends and Kroger. I hope you enjoy them as much as my family has over the years.
And don't forget to include the kids. Getting your children and grandchildren into the kitchen with you is great family fun.
Send me your favorite family recipes, I would love to add them to my favorite recipe list!

Merry Christmas Everyone! And may the new year bring you much happiness and good health!

Moms Chicken and Dressing
4-6 chicken thighs or breasts
1 32 oz can chicken broth
5 Tb McCormick sage
1 prepared pan cornbread
4 slices white bread lightly toasted
2 eggs slightly beaten
1 small onion diced
(If you enjoy celery, you can dice a couple stalks with the onion)

Boil 4-6 chicken thighs or breasts with 1/2 tsp salt, about 20 minutes. Remove chicken and reserve broth.  Remove skin and bones from chicken and set aside.
Remove outside crust from cornbread and discard. Crumble cornbread and toast into baking pan. Add sage, chopped onion and chicken broth and mix well. Stir in slightly beaten eggs. Tear or cut chicken into pieces and mix into cornbread mixture.
Place into preheated 350 degree oven and bake until edges begin to brown and dressing is slightly firm but soft.
Dressing will continue to set after removing from oven. Do not overcook.

Caramel Apple Salad
1 cup sugar
2 Tb corn starch
4 Tb vinegar
2 eggs
1 Tb flour
1 20 ounce can crushed pineapple

Combine sugar, corn starch, flour and mix well removing all lumps
Add pineapple and slightly beaten eggs. Mix well
Cook on low heat until thick
Cool completely
Add 1 12 ounce cool whip thawed
3/4 cup peanuts - unsalted
4-6 peeled and chopped granny smith apples
Mix well and refrigerate

Pineapple upside-down cake

1 Box Duncan Hines Pineapple Supreme cake mix (mix according to direction but I like to replace at least half of the water with the juice from the pineapples.

1 20 ounce can sliced pineapples
1 20 ounce can crushed pineapples (well drained)
1 1/2 stick butter or margarine
1 1/2 cup brown sugar (packed)
1 small can maraschino cherries or replace with fresh blueberries
Optional chopped walnuts is also good

Directions
Melt butter and pour into bottom of 13 x 9 baking pan. Add brown sugar and mix well.
Spoon well-drained crushed pineapple over entire bottom of pan over sugar and butter mixture (do not mix)
Arrange pineapple slices on bottom of pan and place either cherries or blueberries in centers of pineapple slices.
Mix cake mix according to directions and pour over pineapple topping in pan.
Place on center rack at 325 degrees for at least 45 minutes or until top springs up when pushed or well browned.
After removing from oven, place flat platter or sheet cake pan on top of cake and flip upside-down. (The boys really liked this part).
Slowly remove 9 x 13 pan (careful, will be hot).
Allow to cool completely.
Beautiful!

Buttermilk Pie
(I always make this for my Uncle LeRoy when he visits from Arkansas)
1/3 cup butter
1 cup sugar
3 eggs separated
3 Tb flour
1/4 tsp salt
1 Tb lemon juice
1  1/2 cup buttermilk
1 deep dish pie crust

Directions
Cream butter & sugar together
Add egg yolks and mix well
Add flour, salt and lemon. Mix well
Add buttermilk. Mix well
Beat egg whites until a peak will form
Fold into mixture

Pour into pie crust
Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 40 minutes more.

Chocolate Passion
1) box chocolate cake mix (I like Duncan Hines devil's food but any chocolate cake will work - light or dark)
1 14 ounce can sweetened condensed milk (I use Eagle brand)
1 20 ounce jar of Sanders Classic Caramel topping
1 12 ounce container whipped topping
1  king size Hershey's Health candy bar
1/2 cup walnuts (optional)

Directions
Prepare cake mix according to directions and bake in 9 x 13 cake pan.
Immediately after removing cake from oven, punch holes over the entire top of cake using back of tablespoon.
Pour entire can of sweetened condensed milk over top of cake.
Pour entire jar of caramel topping over top of cake.
The first time I made this cake and complained to my daughter-in-law Jessica that mine just 'wasn't the same' as hers, she gave me this very important tip.
TIP: For best results, the condensed milk and caramel should be poured over the cake hot-out-of-the-oven without cooling.
(I like to leave the cake set overnight to allow the milk and caramel to totally absorb into the cake before refrigerating).
After cake has then completely cooled, spread whipped topping over entire cake.
Break candy bar (still in wrapper) into pieces and scatter over whipped topping.
Cover and refrigerate and this will keep nicely for 5 days.

Other options:
Sprinkle nuts (walnuts or pecans) over top
Use Butterfinger candy bar topping or another favorite candy bar for topping.
Use Butterscotch Caramel topping instead of Caramel topping
*Fat-Free Eagle Brand condensed milk
Sugar Free Caramel topping
*I have not used either one of these options. They are both much thinner than the regular and may need to be applied to a cooler cake.



Cherry Cream Cheese Cake
(My sister Pat wouldn't dare show without this on the holiday)
2 8 ounce pkg creme cheese
2 cups powdered sugar
16 oz container Cool Whip
Graham cracker crumbs
1 can cherry pie filling

Directions
Mix 3 cups graham crackers with 1 stick butter and press into bottom of 9 x 13 pan. Bake at 375 degrees until well done.n
Blend cream cheese with powdered sugar at med speed until well mixed and fluffy. Fold in whip cream and blend well.
Spread cream cheese mixture over cooled Graham cracker crust. Refrigerate for 15 minutes. Spread cherry topping over cream cheese. Cover and Refrigerate.

Chicken enchilada's
(everyone raves about my sister Doris' enchilada's)
3-4 boneless chicken breasts
1 can chopped green chili's
1 small onion
2 can cream of chicken soup
1 pkg Velveeta Mexican cheese
2 pkg shredded Colby jack cheese
1  pkg soft flour tortilla shells

Directions
Boil chicken breasts and cut up. Set aside.
Brown onion and green chilis in 1 stick of butter
Add both cans of cream of mushroom soup to onion and chills
Heat through completely on low
Add Velveeta cheese and heat until melted
Add about half of soup mixture to cut up chicken
Fill shells with chicken mixture and place in baking pan
Pour remaining soup mixture over shells
Cover with one package of co-jack cheese
Bake at 350 degrees for 30 minutes
Note: add second package of cheese after cheese melts. Continue baking.

Sweet Potato Souffle
(My sister Mae's Souffle - side dish or dessert?)
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
2 eggs
1/3 stick butter
1/2 cup milk
1 tsp vanilla

Topping
1/3 cup brown sugar
1/3 cup flour
1 cup chopped walnuts
1/3 stick butter

Mix sugar, salt, butter, eggs and milk. Add mashed sweet potatoes and vanilla and mix well
Pour into greased casserole dish

Mix flour and brown sugar. Add butter and mix well until crumbly. Add chopped walnuts and mix well. Spread topping evenly over sweet potato mixture.  Bake at 350 degrees for 35 minutes.


Cheese strudel
(My sister Pat first made this for my son's graduation open house. He is now 32 and this is still a favorite)
2 pkg Pillsbury Crescent Rolls
1 cup sugar
1 tsp vanilla
1 egg yolk

Press one pkg of Crescent Rolls into bottom of greased 9x13 pan, pressing together all edges.
Place all ingredients in bowl and mix with electric mixer until smooth.  Spread over top of crescent rolls in pan.
Open second can of crescent rolls and place rolls on top of cream cheese mixture. Unroll crescent rolls and slightly stretch rolls to join edges as close together as possible to cover cheese mixture.
Bake at 350 degrees or until very golden brown.

Icing
1 cup powdered sugar
2 Tb milk
Mix until smooth, will be very thick

Spread icing over top of rolls directly out of oven. Do not allow to cool.


Sock-it-to-me Cake
(My niece Nena makes this especially for me - but I share)
1 Yellow cake mix
1/2 cup sugar
3/4 cup oil
4 eggs

My niece Nena (center) with Sock-it-to-me cake

8 oz sour cream
1/2 cup nuts
2 Tb brown sugar
2 tsp cinnamon

Mix brown sugar, nuts and cinnamon and set aside.
With electric mixture, Blend cake mix, oil, sugar and sour cream.
Add eggs one at a time and blend well
Pour half of the batter into bundt pan coated with cooking spray
Sprinkle sugar, cinnamon and nut mixture over batter. Pour remaining batter over sugar mixture.
Using knife, make swirls through batter
Place in oven on center rack and bake for 1 hour at 350 degrees

Glaze
Mix 1 cup powdered sugar with 3 Tb milk
Drizzle over top of completely cooled cake

Pumpkin Bars
(My daughter-in-laws says Rachel Wilcox is the best baker ever!)
4 eggs
1  1/2 cups sugar
1 cup vegetable oil
1  15-ounce can of pumpkin puree (not mix)
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Preheat oven to 350 degrees
In large bowl Combine first 4 ingredients. Mix until light and fluffy (although it's really not fluffy, but rather smooth).
In medium size bowl combine the rest of the ingredients with whisk. Add flour mixture to pumpkin mixture, stir until well incorporated but do not over mix.
Pour and spread into non-greased 9x13 pan.
Bake until toothpick inserted comes out clean and springy to the touch
Let cool completely
Top with Buttercream cream cheese frosting
Cut into bars and enjoy!

Buttercream cream cheese frosting
5 ounce cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
1/4 tsp salt

Combine all ingredients in bowl. Mix with electric mixer until smooth and creamy.

Courtesy of Rachel Wilcox

Chocolate Cream Extreme 

(My sister Diane added this delicious recipe to the Family Favorites back in the summer)

OMG! This cake screams delicious. My sister Diane gets an A+ for this recipe. The paring of chocolate cake and a cream cheese and whipped cream blend filling, all topped with a milk chocolate icing, makes this the perfect Bundt cake.

My sister Diane and her Chocolate Cream Extreme Bundt Cake

Ingredients (Cake)

1 box Pillsbury chocolate cake mix (with pudding in the mix)

1 small box Jello brand chocolate instant pie filling

1 can Pillsbury milk chocolate frosting

2 Tbl water

 Filling

1 1/4 cup powdered sugar

1 tsp vanilla
1 8 ounce Philadelphia cream cheese
1 8 ounce Kraft Cool Whip


Directions

Prepare cake according to directions. Mix in package of chocolate instant pudding and mix well. Batter will be stiff, add 2 tablespoons of water and finish mixing.

A slice of Heaven

Pour batter into prepared bundt pan and bake according to directions.

While cake is baking prepare filling.

Beat cream cheese with powdered sugar and vanilla with mixer until smooth and fluffy. Fold in Cool whip until well blended. Set aside.

When cake is done, remove from oven and place on wire rack. Take a knife and run it along the outside of the cake to prevent sticking.

Invert cake onto a plate and cool completely.

Using a sharp knife, slice cake evenly from side to side. Gently separate the top half of the cake from the bottom half and set aside.

Spread filling evenly on bottom half of cake and gently replace top half.

Completely frost entire cake with milk chocolate frosting.

Now enjoy!

Variations

 Add an extra cup of Cool Whip topping for a fluffier filling. Reserve 2 tablespoons of the milk chocolate frosting. Melt frosting in microwave and drizzle over top of frosted cake. Garnish with fresh strawberries or raspberries and this cake could be served at any of your finer restaurants.

  

Cherry cobbler - quick and easy
1 cup  self-rising flour
1 cup sugar
4 Tb butter
1/2 tsp vanilla extract
1/3 cup milk
1 16 ounce pkg frozen cherries (thawed) (reserve juice)
Peaches may be used in place of cherries

Preheat oven to 350 degrees
Combine flour, sugar and milk until there are no lumps
In a cast iron  or oven-proof skillet, melt butter over medium heat. Once melted, add batter and cook until edges are set, about 3-5 minutes. Pour thawed fruit in and put in oven for 30-40 minutes, until top is brown and set. Refrigerate leftovers.

Kroger recipe, courtesy of associate, Debbie

White Chocolate Cheesecake (Divinely decadent)
Crust
1 pkg chocolate chip cookies
1/4 cup butter melted
1/4 cup sugar

Filing
4 8 oz pkg cream cheese softened
1 1/3 cup sugar
4 eggs
3 oz white chocolate grated
1 tsp vanilla extract

Topping
1 1/2 cup sour cream
1/4 cup sugar
1 oz white chocolate grated
1 tsp almond extract

Place cookies in food processor and process to crumbs. Combine crumbs, 1/4 cup sugar, butter and mix well. Press onto bottom and sides of a 10-inch springform pan. Set aside.
Beat cream cheese in large bowl until creamy. Gradually add 1 1/3 cups sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in 3 oz white chocolate and vanilla.
Pour mixture into crust. Bake at 350 for 55 minutes or until cheesecake is set. Remove from oven. Let set 10 minutes.
Combine sour cream, 1/4 cup sugar and 1 oz white chocolate and almond extract. Mix well.
Spread evenly over top of cheesecake. Bake at 400 for 10 minutes or until bubbly. Remove from oven. Cool, chill 8 hours or overnight. Remove from pan before serving.

Kroger recipe courtesy of their chef Ann