Crock Pot Dump Cake

Prep time

5 mins

Cook time

3 hours

Total time

3 hours 5 mins

Author: Amanda Carlisle

Recipe type: Dessert

Serves: 8-10

Ingredients

• 1 Box Yellow Cake Mix (or this homemade cake mix)
• 1 Can Cherry Pie Filling (or filling of your choice)
• ¼ cup melted butter or margarine

Instructions

1. Dump 1 can of cherry pie filling into large crockpot. Spread out evenly.
2. Top with dry cake mix.
3. Then drizzle melted butter over the top.
4. Cover and cook on low for 2½ to 3 hours.
5. Serve warm with ice cream

Dairy Free

1. Use dairy free margarine or coconut oil instead of butter and dairy free cake mix.

Recipe by Moms with Crockpots at http://momswithcrockpots.com/2013/05/crock-pot-dump-cake/

Strawberry Pound Cake

Strawberry Pound Cake

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
STRAWBERRY SAUCE:
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butterDrain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake
https://www.facebook.com/nellsoldfashionrecipes
https://www.shop.nellsoldfashionrecipes.com/
blog.nellsoldfashionrecipes.com

Strawberry Pound Cake

Print

Seven Layer Banana Dessert

Ingredients

• For the Crust
• 1/2 cup butter, melted
• 2 cups graham cracker crumbs
• 2 tbl sugar
• For the Filling
• 1- 5.9 oz box instant vanilla pudding
• 1- 5.9 oz box instant chocolate pudding
• 6 cups whole milk, divided
• 4 bananas, sliced
• 16 oz whipped topping, divided

Instructions

1. Start by making your crust
2. Melt 1 stick of butter
3. Combine melted butter, sugar and graham cracker crumbs in a large bowl.
4. Press crumb mixture into the bottom and up the sides of a 13 x 9 pan
5. Refridgerate pan for 30 minutes
6. In a large bowl, combine 3 cups cold milk and package of vanilla pudding until pudding reaches soft serve consistancy.
7. Spread an even layer of vanilla pudding over your prepared crust.
8. Add to the pudding a layer of 2 bananas, sliced.
9. Add a layer of 1/2 of the whipped topping.
10. Repeat with another layer of 2 bananas, sliced.
11. In a large bowl, combine 3 cups cold milk and the package of chocolate pudding
12. Add layer of chocolate pudding to dessert and top off with remaining whipped topping
13. Cover with plastic wrap and refridgerate for 1 hour.                                  . FROM Pack Momma     recipe site:

Mexican Stuffed Pizza

1 (15-ounce) can chili with beans
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese
Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.

The Midnight Baker: Mushroom Asiago Chicken

The Midnight Baker: Mushroom Asiago Chicken

1 lb boneless skinless chicken breast (about 2 large) 2 cups mushrooms, cut in half 1 clove garlic, minced 3 springs fresh thyme 1 1/2 cups dry white wine 1/2 cup seasoned flour 2 tbs butter 2 tbs olive oil 1/2 cup heavy cream 1/4-1/2 cup shredded asiago cheese 1/2 tsp salt (or to taste) 1/4 tsp pepper (or to taste) seasoned flour: 1/2 cup all-purpose flour 1 tsp salt 1/2 tsp black pepper Read more: http://www.bakeatmidnite.com/2013/07/mushroom-asiago-chicken.html#ixzz3SRV8GVjZq

Breakfast Ideas

Chilled Fruit Cups 
From:  Real Moms Kitchen/ Delicious!!!!

• 1 can (12 ounces) frozen pineapple juice concentrate, thawed
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1 cup water
• 1 cup sugar
• 2 tablespoons lemon juice
• 3 medium firm bananas, sliced
• 1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
• 1 can (15 ounces) mandarin oranges, drained
• 1 can (8 ounces) crushed pineapple
• 18 clear plastic cups (9 ounces)

1. In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.
2. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.  (You kind of break up the frozen fruit with you spoon and eat it like a slush) Yield: 18 servings.

Overnight Blueberry French Toast with Blueberry Syrup

From: Real Moms Kitchen                                                

French Toast:

• 12 slices bread, cut into cubes (french or Texas toast work well)
• 1 (8-ounce) package cream cheese, cut in cubes
• 1 cup blueberries (fresh or frozen)
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 Tablespoons cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 Tablespoon butter

1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Crunchy Coated Bacon

From: Real Moms Kitchen                                              

• thick sliced bacon
• flour

1. Line a large cookie sheet with edge with parchment paper or tin foil
2. preheat oven to 350°
3. coat thick sliced bacon in flour
4. lay on cookie sheet (do not overlap)
5. bake for 30 mins. (start check at 20 minutes to see if it’s done you don’t want burnt bacon)

*Be very careful removing the pan from the oven.

STRAWBERRY DESERTS

While looking at my subscribed recipe sites today, I came across two wonderful Strawberry Cake recipes.  With strawberries in season i'm sure all of us would enjoy these recipes. I found them on Southern Plate. I'm sure Christie would appreciate you coming to her site for all of her wonderful recipes.  I'm going to enjoy these. How about you.?  

                                                    

Fresh Strawberry Pie

• 1 C sugar
• 1 C Water
• 3 T strawberry gelatin mix
• 1 Pint Fresh Strawberries
• 3 Heaping Tablespoons Cornstarch
• 1 pie crust, cooked and cooled (The recipe for my crust may be found here I made a recipe and a half for a bit thicker crust)
  

Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream. Think of me when you eat a piece  

Strawberry Punch Bowl Cake

                                                               

• 1 pkg Angel Food Cake
• 1 pkg 3.5 ounce instant vanilla pudding mix (this is the small box and I always use sugar free)
• 2 C milk (can use skim)
• 1 (8 oz) carton whipped topping
• 1 pint fresh strawberries, washed and hulled

Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate. 

Aprons with pockets

Aprons with pockets

Posted using ShareThis

Country Casserole

Country Casserole

One of my favorite sites is Southern Plate. She has such delicious recipes and I love to read about her family during the depression days.  This is one of her recipes.  Please go here to find more.

Country Casserole

2 cups small shell pasta, cooked and drained

3 cups frozen mixed vegetables, cooked and drained

2 cups shredded cheddar, divided

One can French fried onions, divided

2 cups shredded cooked chicken (can use canned chicken)

1 can cream of chicken soup

¼ cup milk

1 tsp pepper

1 tsp garlic powder

½ tsp salt

Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.

Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.

If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!

To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection!

VALENTINES DAY TREATS

Aw,  Valentine Day will be here soon.  Are your ready?  Have you chosen a card or gift for your favorite person?   How about some homemade cookies or a heart shaped cake or craft  something special.

Well, I am making  heart shaped cookies for my grandchildren to enjoy .  My husband also has a sweet tooth so I am making him a Texas Sheet Cake . 

Texas Sheet Cake       

By Diana  Rattray, About.com Guide

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk or sour milk
• 1 1/2 teaspoons vanilla
• .
• Chocolate Frosting:
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 3 tablespoons buttermilk
• 2 1/4 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

Preparation:

Cake Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings. Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

THIS CAKE IS SOOO GOOD!!!!!!!  YOU SHOULD TRY IT.

Now for my cookie recipe for my grandchildren:

Valentine's Cookies

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1/4 teaspoon vanilla
• Approximately 3 cups flour
• 2 teaspoons baking powder
• Icing, recipe follows
• Silver balls
• Gold balls

Icing:

• 2 tablespoons egg whites*
• 2 cups powdered sugar
• Red food coloring

Directions

Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.
Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.
Recipe from Food Network.