Friday, August 9, 2013

Lemon Lush

Lemon Lush

Layer 1:
-1 1/2 cups Flour
-1 1/2 sticks (3/4 cup) Butter, softened

-2 T of granulated sugar

-3/4 cup chopped Pecans (optional)
Smash and smush it together and put in the bottom of a 9x13 pan. Bake at 350 for 15-20 minutes or until lightly browned. Let cool.

Layer 2:
-1 (8 oz) bar Cream Cheese
-1 cup Powdered Sugar
-1 (8 oz) container Cool Whip
Beat together until combined and spread on the first layer.

Layer 3:
-2 small boxes instant Lemon Pudding (You can make this with all kinds of pudding flavors!)
-3 cups Milk
Combine until pudding is thick. Spread as the next layer.

Layer 4:
-1 pt. of lightly sweetened heavy cream , whipped until stiff

-Or one 8 oz. container of cool whip

Spread on top

Best if made early in the day or the day before.. Sets up better that way.

Thursday, August 1, 2013

Pineapple Fanta Apple Dumplings

 Pineapple Fanta Apple Dumplings
 1 Granny Smith apples
1 can crescent rolls
1 stick butter
3/4 cup sugar
1 teaspoons vanilla
1/2 can Pineapple Fanta

Peel and core apple. Cut apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 8 x 8 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Pineapple Fanta around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 30-40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Caramel Apple Crisp

1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp. Cinnamon
1/2 t. Apple pie spice (yes more cinnamon)
40-50 caramels, cut up into small pieces
9 cups baking apples, peeled and sliced (granny smith works well, make sure it is a tart apple)1/4 cup lemon juice
Combine flour, sugar, cinnamon and apple pie spice; add caramels and stir to coat. In a separate bowl, toss apples with lemon juice. Stir in caramel mixture and spread into a greased 13" X 9" baking pan. Add Topping.
1/4 granola
1/2 cup brown sugar
1/3 cup all-purpose flour
4 T cold butter
2/3 cup old fashioned oats
1/2 cup walnuts, chopped

Combine sugar and flour in small bowl; cut in butter until crumbly. Add oats, granola and walnuts; sprinkle over apples.
Bake at 350 degrees for 30 to 40 minutes, or until apples are tender. Makes a bunch.

7-up Pound Cake

1 cup (2 sticks) butter or margarine
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups flour Pinch of salt
3/4 cup 7Up

1 1/2 cups powdered sugar
Zest of 1 lime
3 to 4 tablespoons fresh lime juice

For cake: Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan. Using a mixer, cream butter and vegetable shortening, then gradually add sugar until light and fluffy. Add eggs one a time, beating well after each addition. Reduce mixer speed to low, then add flour until fully combined. Add salt and mix. Gently fold in 7Up, taking care not to overmix. Pour batter into prepared bundt pan. Bake 1 hour, 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto serving plate, then cool completely. Drizzle with Lime Glaze. For glaze: In a small bowl, combine sugar, zest and juice until well-blended and smooth.

Thursday, February 7, 2013

Easy Taco Soup

  • 2 pounds hamburger
  • 1 envelope taco seasoning
  • 1-1/2 cups water
  • 1 can (16 ounces) mild chili beans, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomato with green chilies
  • 1 can (4 ounces) chopped green chilies, optional
  • 1 envelope ranch salad dressing mix


  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).

Friday, January 25, 2013

Pineapple Angel Food Dessert

1 box Betty Crocker Angel Food Cake Mix
1 can 20 ounce crushed pineapple with juice.

Fold the two ingredients together until just mixed.
Pour into greased 9x13 glass dish.
Bake at 350 degrees for 35 min. (remember everyone's oven is different. The first time you make this start keeping an eye on the cake at the 30 min. mark)

Serve cold with fresh whipped cream on top.

Monday, January 21, 2013

Tweaked Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed
1 16 oz container sour cream
1 can condensed cream of chicken soup
1/2 cup white wine
3 tsp Worchestire sauce
1 tsp sage
1 T minced garlic
1 T hot sauce
2 T honey mustard dressing
1/4 tsp pepper
salt to taste

1 cup shredded sharp cheddar cheese

2 cups crushed Ritz crackers or crushed pretzels
1 stick melted butter
1 T poppyseeds
Preheat oven to 350 degrees.
Boil raw chicken breasts with lemon pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.
Stir together the condensed soup, sour cream and other eight ingredients.
Top with shredded cheese.
In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and cheese
Bake for 30 minutes in the preheated oven at 350, until the top of the casserole is browned and the sauce is bubbly. 

Pineapple Blueberry Crunch

1 can crushed sweet pineapple

1 can blueberry pie filling

1 box pineapple cake mix (can use yellow or lemon)
1 stick butter
1/2 c. chopped walnuts

Cover the bottom of baking dish with the pineapple, juice and all. 
Then cover that with the can of blueberry pie filling.
 Then sprinkle DRY the box of cake mix and dot with the butter and sprinkle the chopped pecans. 
Transfer batter to an ungreased 9x13 inch pan.
Bake in a preheated 325°F oven until golden brown and a cake tester inserted in center comes out clean.