Monday, April 26, 2010

Cheesy Corn Bread

2 packages of corn bread mix
2 eggs
1 12 oz. can cream style corn
1/4 c. vegetable oil
1/2 t. lemon juice
3/4 c. shredded cheddar cheese

Preheat oven to 375. Place a small amount of oil in large iron skillet. Place in preheating oven or warm on burner. Pour batter into iron skillet. Bake for 22-28 minutes.

Saturday, April 24, 2010

Italian Cream Cake

Cream together well:
2 c. sugar
1/2 c. Crisco
1 stick butter
1 t. vanilla

Add 5 egg yolks (well beaten). Mix well.

Combine the following dry ingredients:
2 c. flour
1 t. soda
1/4 t. salt

Add dry ingredients, alternating with
1 cup buttermilk

1 c. nuts
1 c. coconut

Fold in 5 stiffly beaten egg whites. Bake in 3 greased and floured 9 inch cake pans at 350 for 25-30 minutes.

Bake and cool completely, then frost.


8 oz. package cream cheese
1 lb. confectioners sugar
1 stick butter, softened
1 t. vanilla
Cream together and frost cake.

for cupcakes bake at 350 for 20-25 minutes
Brandyn Kay and Eric's favorite birthday cake

Friday, April 16, 2010

Ruth's Key Lime Pie

1 1/2 c. graham cracker crumbs
1/2 c. sugar
4 T. melted butter

Mix together, press into 9 inch pie pan. Bake at 375 for 8-10 minutes. Watch closely so it doesn't over bake. Cool.

2 -- 14oz. cans sweetened condensed milk
1 c. Key lime juice
2 eggs
Whisk together milk, lime juice, and eggs. Pour into cooled shell. Bake at 325 for 15 minutes. Cool and then chill in refrigerator for at least 2 hours.

Combine 1 c. sour cream with 2 T. powdered sugar. Spread over top of pie. You can sprinkle lime zest on top if desired. Serve chilled.

This is from my next door neighbor.
My mouth is watering. . .

Saturday, April 3, 2010

StrawberryMallow Dippers

16 fresh strawberries
16 Pink Marshmallows
Chocolate for melting and dipping
Multi-colored sprinkles

Thread 1 each strawberry and marshmallow onto each of 16 small straws or wooden skewers (we used wooden skewers)

Melt chocolate in microwave

Dip tops of marshmallows in chocolate, then in sprinkles.
Refrigerate 15 min. or until chocolate is firm.

Makes 8 servings, two dippers each.

How to make a marshmallow bouquet:
Fill clear vase with sugar; set aside. Place 1 cup coconut in resealable plastic bag. Add 1/2 t. water mixed with a few drops food coloring (we used red, we wanted pink coconut). Seal bag; shake gently to evenly tint coconut. Sprinkle over sugar in vase. Insert bottom ends of Dippers in sugar to resemble a bouquet.

Makes a great centerpiece for your Easter table.