Southern Style Strawberry Cake

Do you love to bake.. Love to create a masterpiece and wow the family?.. Then this one is for you..

Southern Style Strawberry Cake
Ingredients:
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry Jell-O
1 Tablespoon self-rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.

Directions:
Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting:
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.

Dreamsicle Orange Punch

Dreamsicle Orange Punch: 

1 Quart Orange Sherbet; 

1 Quart Vanilla Ice Cream; 

1 Liter Of Sprite or 7-Up. 

1 Can Of Cream Soda. Pour 

1 Liter Sprite or 7-Up 

In Large Punch Bowl. Scoop Softened Sherbet and Vanilla Ice Cream 

 Add 1 Can Of Cream Soda And Stir.

Ham and Cheese Biscuit Cups

Ham and Cheese Biscuit Cups

1 tube refrigerator biscuits
1/2 cup cheddar or swiss cheese, whatever you like
1/2 cup ham cut in small pieces
2-3 eggs
Salt and pepper
Cooking spray/butter/oil
Muffin tin

Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the ham and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.

Oven Baked fajita

Oven Baked fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. 

Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Angel Food Pineapple Cake

Angel Food Pineapple Cake

1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13 inch pan with vegetable oil spray.
In a large bowl, combine cake mix and pineapple (with juice).
Mix until well blended.
Pour batter into prepared 9x13 inch pan.
Bake for 25 minutes or until golden brown.
Let cool.
Serve with whipped topping

Marshmallow Cupcake Topping

Did someone say easy?

Too rushed for frosting?
Place a large marshmallow on each cupcake five minutes before they finish baking.
It will melt and make a yummy toasted marshmallow topping.

Sausage Bites

Sausage Bites

Ingredients*
1 lb. hot sausage (pork or turkey)
1 (8 oz.) package cream cheese
2 packages crescent rolls
Dash salt & ground black pepper
Directions
In a saute pan, brown sausage; drain.
Add a dash of salt and pepper.
Blend in cream cheese until the cream cheese is melted.
Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
Unroll the remaining package of crescent rolls and place on top of the sausage mixture.
Press the edges together to seal.
Gently press the seams together.
Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
Cut into small squares and serve.
(A pizza cutter makes really quick and easy work of the cutting.)

Grill Cabbage

Grill Cabbage
If you have never tried this .. you should, it's delish!

1 large head of cabbage

1 stick of butter ( or what ever you use )

2 sheets Heavy Duty aluminum foil
(big enough to cover head of cabbage )

salt and pepper (optional )

Directions
take your 2 pieces of foil, lay one on top of the other

Rinse cabbage
cut in half
place stick of butter between the halves of cabbage
salt and pepper to taste
put cabbage "back together"
Wrap head of cabbage with foil
*make sure to use both sheets of foil to hold moisture in
while cabbage is cooking*

Place on top rack in grill or off the side for indirect heat
cook for an hour or until you can stick a knife EASILY
through the top of the foil ball in to the center of the
cabbage.

HillBilly Salad

HillBilly Salad

4 thinly sliced cucumbers
1-large sliced red onions
1-large sliced green bell peppers
1-tbsp salt
2-cup white vinegar
1 1/2-cups sugar
1-tsp celery flakes
1-tsp red pepper flakes


Mix cucumbers, onions, peppers and salt; set a side.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.


Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)

Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months

Makes 2 quart jars
This is a great yummy summer salad and can stay in your fridge up to 2 months.

MARYLAND CRAB CAKES

MARYLAND CRAB CAKES:

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. 

Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Texas Trash Warm Bean Dip

Texas Trash Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS:
Preheat oven to 350 degrees. 

Mix together cream cheese and sour cream in a large bowl. 

Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. 

Spread mixture evenly into the bottom of the baking dish. 

Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. 

Serve with tortilla chips.

Baked Broccoli Potato Cheese Patties

Baked Broccoli Potato Cheese Patties
yield: 8 - 10 patties

Ingredients:
2 teaspoons vegetable oil
2 cloves garlic - minced
1/2 onion - chopped
1 russet potato peeled and cut into cubes
1 (12 ounce) bag frozen broccoli - defrosted
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs - beaten
salt/pepper

instructions:
preheat the oven to 400 degrees. 
Boil potato cubes for 8 mins
chop broccoli boil, for 2 minutes 
In a bowl combine potato and broccoli, mash together

Lightly grease a baking sheet lined with aluminum foil.
Heat the oil in a small pan over medium heat, 

add in the garlic and onions. Season with salt/pepper to taste. 

Sauté until onions are garlic are tender, set aside to cool.


  To the same bowl, add the panko, cheeses, eggs, salt/pepper to taste.
Mix together and form into patties, 

place on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. 

Flip and bake for another 15 minutes or until browned and crispy.

Sausage, egg and biscuits casserole

Sausage, egg and biscuits casserole

1 can buttermilk biscuits any brand
1 lb  sausage 

1 c shredded mozzarella
1 c shredded cheddar
6 eggs
3/4 cup milk
salt & pepper to taste

Directions
Cut biscuits into six to eight pieces place in a grease 8x8 pan, 

brown sausage on the stove top and drain 

spread over the cut up biscuits, 

beat eggs and add milk and salt and pepper to them 

 pour over sausage and biscuits, 

sprinkle both shredded cheeses over the top.
Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.

ALABAMA BISCUITS

ALABAMA BISCUITS
1 c. warm water
1 pkg. active dry yeast
2 1/2-3 c. self-rising flour
1 egg
1 tbsp. sugar
3 tbsp. soft butter
1/4 c. butter (to spread on dough)

Dissolve yeast in warm water in medium size bowl. 

Add sugar, egg and 3 tablespoons of butter. 

Stir in 2 1/2 cups or more self-rising flour. 

Mix thoroughly and turn out on floured board. 

Knead and roll to medium thickness. 

Spread 1/4 cup soft butter on half of dough. 

Turn other half over the buttered dough. 

Cut with biscuit cutter or cut in squares with knife and 

put in greased pan. Butter tops of biscuits  

let rise in a warm place for 1 hour. 

Bake in 450 degree oven until brown.

SNICKERS CAKE

SNICKERS CAKE

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Lemon Cake

1 (18.25 ounce) package yellow cake mix

1 (3 ounce) package lemon flavored Jell-O®

3/4 cup vegetable oil

4 eggs

3/4 cup water

1/4 teaspoon lemon extract

1 cup confectioners' sugar

4 tablespoons lemon juice


Directions
Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.

To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.

Amish Broccoli Salad

Amish Broccoli Salad

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

MELT IN YOUR MOUTH CHICKEN

MELT IN YOUR MOUTH CHICKEN

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins

CHEESESTEAK CRESCENT ROLLS

CHEESESTEAK CRESCENT ROLLS

Ingredients
2 Tbsp. butter
1 onion, sliced
1 green bell pepper, sliced
3/4 lb. sliced roast beef (from the deli)
1/3 c. beef broth
8 oz. cream cheese
2 (8 oz) tubes refrigerated crescent rolls
4 slices Swiss cheese


Instructions
◦Preheat oven to 375-degrees.
◦In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.
◦Coarsely chop roast beef and add to onion/pepper mix.
◦Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.
◦Separate crescents dough into triangles and press flat.
◦Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.
◦Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.
◦Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

Mini German Pancakes

Mini German Pancakes made in muffin tins. So easy!
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 degrees. 

Blend first five ingredients in a blender. 

Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. 

The crater will form on its own.
-Add your favorite toppings. 

And a dusting of powdered sugar.