SUSIE Q CAKE

Ingredients:
1 box chocolate cake mix (devil's food)
1 1/2 c. milk
4 1/2 tbsp. flour
2 c. powdered sugar
1 c. Crisco
1/2 c. butter
1 tsp. vanilla

Directions:
Cake:
Make cake on the like the directions on the back of the box.

Filling:
Mix milk and flour in saucepan and cook until thick. Cool. Beat powdered sugar, Crisco and butter until fluffy. Add to milk and flour mixture, beat until mixed. Add 1 tsp. vanilla.
Putting it all together: Split 13x9 cake in half and fill with filling. Ice cake with chocolate frosting and enjoy.

I made two circle cakes instead of the one 13X9.

Picture from my kitchen recipe from Cooks.com.

BROWN SUGAR ROAST

I got this recipe from one of my facebook friends. I have been trying to use my crockpot more often and my husband loves roast so I figured that this would be good to try. I really liked it, but my husband wasn't a big fan of the brown sugar.

Ingredients:
1 Roast
1 pkg of Onion Soup Mix
2 cups Water
1TBS Mustard
1 TBS Vinegar
1 cup Brown Sugar
Potatoes
Carrots

Directions:1. Put roast in crock with package of onion soup mix and 2 cups of water. Cook roast on LOW 4-5 hours.
2. Mix in a bowl 1 TBS mustard, 1 TBS vinegar, and 1 cup brown sugar. pour it over the roast.
3. Add in peeled and cut carrots, potatoes, bell pepper, onion. Cook additional 2-3 hours on LOW.

Extreme Banana Nut Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup butter or margarine
• 2 cups white sugar
• 2 cups mashed overripe bananas
• 4 eggs, beaten
• 1 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

 Recipe from All Recipes, picture from my kitchen.

Secret Pumpkin Cake

Ingredients:

1 pkg. yellow cake mix

4 eggs

3/4 c. butter, softened

1 can pumpkin

1/2 c packed brown sugar

1/2 c. sugar

2/3 c. milk

1 tsp. cinnamon

1/2 chopped pecans (opt.)

 

Directions:

Reserve..........1 cup cake mix.

Mix................ remaining cake mix with 1 beaten egg and 1/2 c. butter

Press............. into 9 x 13 pan

Mix................ pumpkin, 3 eggs, brown sugar, 1/4 c. sugar, milk and cinnamon in bowl

Pour.............. over cake mixture.

Combine......... reserved cake mix, pecans, 1/4 c. butter and 1/4 c. sugar in bowl, mixing until crumbly.

Spread .......... crumb topping over cake.

Bake............... according to cake box directions

Cake is done when tooth pick comes out clean.

 

* If you use pumpkin pie filling, omit the sugars and cinnamon

Open House

We hosted an Open House on October 2nd.  It was a great success.  I made these cookies for favors.  We then had Buffalo Chicken Dip, BBQ Meatballs, and Veggie and Fruit Trays.  We had about 40 family and friends coming over to look at the work that we "Lenny" has done on our house.  I am so proud of all that he has accomplished.  We have some more to do, but we are well over half way finished.

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1.02.28

Strawberry Lemonade Cupcakes

I got this recipe while listening to KLove. It sounded like so much fun to make. I have been waiting for over a month to have a reason to make these. Today we had the end of summer picnic at church and I thought these were the prefect way to send summer out.

 
Ingredients:
 For the cupcake:
1 box Lemon Cake Mix
For the cupcake filling: 
1 can Strawberry pie filling
1 jar Lemon pie filling
For the Glaze:
1 container frozen lemonade concentrate (thawed)
1 cup powdered sugar
For the Frosting:
1 jar Lemon Frosting
1 jar Strawberry Frosting

Directions:
Prepare, bake and cool the cupcakes according to package directions. After they’ve cooled, poke holes with a fork in the tops of the cupcakes. While the cupcakes are baking, puree the can of strawberry pie filling in a food processor or blender. Pour in the jar of lemon pie filling and blend the fillings together.
Also while the cupcakes are baking, mix together the lemonade concentrate and 1 cup powdered sugar until the sugar dissolves. Once the cupcakes have cooled, spoon the glaze over them. (I would recommend having something under your cooling rack to catch the runoff of the glaze.) Fill a decorating bag with the strawberry lemon filling. (Insert Bismarck tip 230 into the bag before you fill it with the filling.) Insert the tip in the top center of the cupcake and squeeze out a small amount of the strawberry lemon filling into the cupcake.
After all the cupcakes have been filled, you’re ready for the last step - frosting! Fill one decorating bag with the strawberry frosting and one decorating bag with the lemon frosting. I used tip 1M for both frostings. Pipe a spiral of the lemon frosting around the outer edge of the cupcake and pipe a second spiral of the strawberry frosting on the top center of the cupcake.

Peach Cobbler

Ingredients:
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions:
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.