$100 Cake

2 c flour

1 c sugar

2 t baking soda

4 T cocoa

1 c mayonnaise

1 c water 

1 t vanilla

Soft together the flour, sugar, baking soda and cocoa. Add the mayonnaise, water and vanilla. Stir together. Put in greased cake pan and bake 350 degrees for 30-35 minutes.

Frost with your favorite icing.

Blondies

1 stick unsalted butter, melted

1 c brown sugar

1 large egg

1 t vanilla

Pinch salt

1 c all- purpose flour

Butter an 8x8 pan. Mix butter with brown sugar- beat until smooth.  Beat in egg and then vanilla. Add salt, stir in flour.  Pour into prepared pan. Bake at 350 degrees 20-25 minutes, or until set in the middle. Cool on rack before cutting.

Chocolate Peppermint Cake

1 devils food cake mix
1 jar Smuckers hot fudge sauce
1 can sweetened condensed milk
1/4 t. Peppermint extract
8 oz cool whip
1 bag Andes peppermint crunch baking chips

Bake cake according to directions in 9x13 pan. While cake is baking, mix milk, fudge sauce and extract together. When cake is done and still warm, poke holes with a fork. Pour milk mixture over cake. Let cool completely. Sprinkle half the peppermint chips over cake, then spread cool whip on top. Sprinkle rest of chips on top of cool whip. Chill.

Honeybun Cake

1 box Yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. light brown sugar
2 t. cinnamon
2 c. powdered sugar
6 T. milk
1 t. vanilla extract

Preheat oven to 325 degrees. By hand, blend the cake mix,eggs, sour cream and oil until well incorporated. The mixture may have a few lumps, but that is ok. Set aside.

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

Pour half of the cake batter in a greased 9X13 pan, spreading the batter out into a thin layer. Add half the swirl mixture to cover top. Pour the rest of the batter on top and spread until the batter is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter. Place the cake into the oven and bake for 45-50 mins.( mine was a little less time, depending on oven).

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 hot cake, I poked a few holes in the cake and tilted it so the glaze would spread evenly over the cake. Let the cake sit a few mins. so the glaze can set and serve warm or at room temp.

Strawberry Jello Delight

My pictures aren't very good, but trust me, this salad is really good! My mother used to make it for me when I was a child, and its always been my favorite!

1 small can of evaporated milk (2/3 c.) chilled

3 oz cream cheese,room temp.

8oz pkg. frozen strawberries

1 pkg. strawberry jello

1 c. hot water

Dissolve jello in hot water; add cream cheese and blend. Add strawberries to hot jello to help thaw and cool jello. Chill until thickens. Whip in blender.

Whip can of evaporated milk until thick and stands in peaks. Then add 6 T. sugar and 1 t. vanilla. Fold everything together. Chill until set.

Strawberry Pie

STRAWBERRY PIE

1 c. sugar

1 c. water

3 T. cornstarch

3 T. strawberry jello

1 pt. fresh strawberries

graham cracker crust

cool whip

Cook sugar, water and cornstarch until thick. Add strawberry jello; chill slightly. Add fresh cut up strawberries. Put in graham cracker crust and top with cool whip. Refrigerate.

This pie has been in my family for a long time. I remember making it when I was a young girl. Its a wonderful, easy summertime dessert!

Pink Lemonade Pound Cake

1 box lemon cake mix

1 3oz pkg. instant lemon pudding mix

4 eggs

1/3 c vegetable oil

1/2 c milk

1/2 c pink lemonade concentrate

4 drops pink or red food color,optional

Preheat oven to 350. Grease and flour bundt pan. Combine cake mix, pudding mix,eggs,oil 1/2 c pink lemonade concentrate and milk. Mix until smooth. Pour batter into the prepared pan. Bake for 50 - 60 minutes. . Let cake sit in pan for 10 minutes then remove to serving platter and top with glaze.

Glaze:

1 c frozen pink lemonade concentrate, thawed

1/2 c sugar ( I used quite a bit more)

Chocolate Mayonaise Cake with Caramel Frosting

If you want a super moist chocolate cake, this is it!

Chocolate Mayonnaise Cake

2 c. flour, unsifted

2/3 c. unsweetened cocoa

1 1/4 t. baking soda

1 1/4 t. baking powder

3 eggs

1 2/3 c. sugar, minus 1T.

1 t. vanilla

1 c. mayonnaise

1 1/3 c. water

Grease and flour two 9-inch pans. In medium bowl mix flour, cocoa, baking soda, and baking powder. In large bowl mix on high, eggs, sugar and vanilla for 3 minutes or until light and fluffy, scraping occasionally. Reduce to low and beat in mayonnaise until blended. Add flour mixture alternately with water. Begin and end with flour. Pour into prepared pans. Bake at 350 degrees for 30 minutes or until pick comes out clean. Cool 10 minutes. Remove from pans.

Easy Caramel Frosting

1/2 c. butter

1 c. brown sugar

1/4 c. milk

About 2 c. sifted powdered sugar

1 t. vanilla

Melt butter in saucepan, stir in brown sugar. Cook and stir over low heat 2 minutes. Add milk,continue stirring until boiling. Remove from heat. Cool to lukewarm. Put into small mixer bowl,add sugar and vanilla while beating on medium speed,then beat on low speed for one minute.

Old Fashioned Banana Pudding

I have been craving this for a while. I love banana pudding and I love the version made with cool whip, etc. But It has been forever since I had the old fashioned kind made with merinque. I found this recipe on a recipe blog. I wish I could remember who's so I could give them credit. If it was yours, let me know! I made it last week and it was so good!

Banana Pudding

1/2 c sugar

1/3 c flour

1/4 t salt

3 egg yolks(save the whites for later)

2 c milk

1 t vanilla

1 box vanilla wafers

4-5 bananas sliced

3 egg whites

1/2 t vanilla

3 T sugar

In a medium saucepan; mix together 1/2 sugar,flour,salt, egg yolks and milk. Stirring constantly, heat over medium heat until mixture thickens. Remove from heat and stir in vanilla.

Line the bottom and sides of small baking dish with vanilla wafers; add a layer of sliced bananas and then a layer of custard; repeat layers.

In large mixing bowl beat egg whites and vanilla on high speed until soft peaks form;gradually add remaining sugar 1 T at a time until stiff peaks form. Spread over custard,sealing edges of pan.

Bake in a 425 degree oven for 5 minutes or until lightly golden brown. Can be served warm or chilled.

Pumpkin Cake

a family favorite for years!

2 c. sugar

1 1/2 c. oil

4 eggs

1 1/2 c. pumpkin

2 t. baking soda

1 t. salt

1 t. cinnamon

2 c. flour

Mix in order given. Do not use whole can of pumpkin. Bake in greased and floured bundt pan at 350 degrees for one hour.

Icing

1 stick of oleo,softened

8 oz. cream cheese,softened

1 box powdered sugar

1 t. vanilla

1 c. chopped pecans

Mix together and spread on cooled cake

Homemade Vanilla Ice Cream

2 c sugar
6 eggs,beaten well
1 can Eagle Brand Milk
2 cans Carnation evaporated milk
1 qt. half and half
1 t vanilla
milk to finish filling

In a large bowl, beat eggs. Add Eagle Brand,Carnation and half and half beating until blended well. Add sugar and beat until foamy. Add vanilla. Pour into freezer and add enough regular milk to finish filling to fill line on freezer. Freeze according to directions on ice cream freezer.

Orange Cake

1 orange flavored cake mix
1 small box instant vanilla pudding
3 T orange flavored jello mix
1/4 c. fresh orange juice

Preheat oven to 325. Spray bundt or tube pan. Mix cake mix according to package directions, adding the vanilla pudding mix, jello mix and orange juice in addition. Bake 40-45 minutes or until cake is done. Let cool in pan 10-15 minutes. While cake is cooling,prepare glaze.

Glaze:
1 c. powdered sugar
3 T. milk
1 T fresh orange juice

With a wire whisk, mix the above ingredients together. Drizzle over warm cake, once it is removed from pan.

Quick Crescent Pecan Pie Bars

I found this quick and easy recipe on Beth's Favorite Recipes. She was kind enough to give me permission to post it on my blog. Thanks for sharing your delicious recipes with us Beth!

Quick Crescent Pecan-Pie Bars

1 8-ounce can refrigerated quick crescent dinner rolls
1 egg beaten (We added 2 eggs)
1/2 cup chopped pecans (We added ~1 cup)
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla (We added 1 teaspoon)


Preheat oven to 375. Lightly grease 9x13 inch pan. Separate crescent dough into 2 large rectangles. Press rectangles over bottom and 1/2 inch up sides of prepared pan to form crust; seal perforations. Bake crust at 375 for 5 minutes. In medium bowl, combine remaining ingredients. Pour over partially baked crust. Bake at 375 for 18-22 minutes until golden brown and filling is set. Cool, but into bars. Makes 2 dozen bars

Snow Icecream

2 qt. clean snow

1/2 c. evaporated milk

1/4 c. sugar

1 t. vanilla

Mix together and enjoy!

Sugar Cookies

3/4 c. butter

1 c. sugar

2 eggs

1/2 t. lemon extract

2 1/2 c. flour

1 t. baking powder

1 t. salt

Mix together the butter, sugar,eggs and flavoring. Sift flour. Stir flour,baking powder, and salt together; blend in with the butter mixutre. Chill for 1 hour or longer. Roll,cut and bake at 400 degrees for 6-8 minutes.

Icing:

2 c. sifted powdered sugar

1/2 t. salt

1 t. vanilla

3 T. milk (more or less for desired consistency)

Blend sugar,salt and vanilla. Add milk . Tint with a few drops of food coloring. Spread on cookies. May add sprinkles if desired.

Triple Layer Thin Mint Pie

Oh my gosh! It's that time of year again for Girl Scout cookies! My favorite cookie is Thin Mints. I found this recipe on the internet and cant wait to make it.



1 box Thin Mint cookies (32 cookies)
3 tablespoons melted butter
2 cups cold milk
2 packages (4-serving size each) Jell-O Chocolate Flavor Instant Pudding
1/4 teaspoon peppermint extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided use

Remove 10 cookies and set aside.

Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.

Chop remaining cookies and combine them with about 2 ½ cups (doesn’t have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.

Chill for 4 hours or until set

To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.

To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!

Makes 8 servings

Fresh 'N Easy Banana Pound Cake

1 pkg. yellow cake mix
4 eggs(room temperature)
1/3 c. salad oil
1/2 c. water
1 1/3 c. (4 medium) mashed bananas
1 ( 3 3/4 oz.) pkg. instant vanilla pudding mix
1/2 t. cinnamon
1/2 t. nutmeg

Combine all ingredients in large bowl. Mix until blended,then beat at medium speed for 4 minutes. Turn batter into greased and lightly floured 10 inch tube pan. Bake in 350 degree oven for 1 hour, or until cake tester inserted in cake comes out clean. Cool in pan 10 minutes,then turn out onto rack and cool completely. If desired,dust with confectioners sugar before serving.

Angel Food Cake with Pineapple Filling

I've made this cake several times. Its a great summer dessert.

1 pkg. Jello Vanilla Instant Pudding
1 (20oz.) can crushed pineapple;in it's own juice,undrained
1 c. ( 4oz.) thawed cool whip
1 prepared angel food cake
berries on top

Mix Jello and pineapple with juice. Gently fold in cool whip. Cut cake into 3 layers. Top bottom layer with 1/3 of pineapple mixture. Repeat with each cake layer. Top with berries. Put in fridge for 1 hour.

Pink Lemonade Pie

Another favorite recipe that my mother always made when I was growing up.

graham cracker crumbs
1 can Eagle Brand Milk
1 small can frozen pink lemonade
1 medium cool whip

Make graham cracker crust according to directions on box. Double for a 9x13.

Mix the eagle brand milk and frozen lemoade with a spoon. Fold in cool whip. I add a little red food coloring to give it more pink color. Pour into 9x13 pan that has graham cracker crust and refirgerate.

Could also make 2 pies using store bought crusts.

Buttermilk Brownie Cake

Cake:
2 c. sugar
2 c. all-purpose flour
1/4 c. cocoa powder
1/2 c. oil
1/2 c. butter
1/2 c. buttermilk
1 t. baking soda
2 eggs,lightly beaten
1 t. vanilla

Preheat oven to 4oo degrees. Grease a 15x10 baking pan. Combine sugar,flour,and cocoa;mix well. Combine 1 c. water with oil and butter in a medium saucepan. Bring to a boil;add to flour mixture and mix well. Add buttermilk,baking soda,eggs and vanilla. Beat well by hand and pour into pan. Bake 20-25 minutes,until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.

Frosting:
1/2 c. butter
1/4 c. cocoa powder
1/3 c. buttermilk
1 lb.(1 box) powdered sugar
1 t. vanilla

Combine butter,cocoa,and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in powdered sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies.

Serves 48