INGREDIENTS:
1 Box butter-flavored cake mix & ingredients called for
1 1/2 cups Sugar
16 oz Sour cream
2 6-oz pkgs Fresh-frozen grated coconut, thawed
1 1/2 cups Kool Whip, thawed
DIRECTIONS:
1. Prepare cake mix according to package directions. Make two 8-inch layers. When completely cooled, split both layers horizontally to make 4 layers.
2. Mix sugar, sour cream and coconut together. Chill.
3. Reserve 1 cup of the coconut-sour cream mixture for frosting the cake. Spread remainder between the layers.
4. Combine reserved sour cream - coconut mixture with whipped topping. Blend until smooth.
5. Spread over top and sides of cake. Seal cake in airtight container and refrigerate for 2 days before serving.
Posted on behalf of Evelyn Fontenot
Sunday, August 17, 2008
Friday, August 15, 2008
Miss Ellen's Spice Tea
INGREDIENTS:
1 lg. can pineapple juice
1 lg. can orange juice
2 qts. apple CIDER
1 pkg. "Red Hots" (candy-$.97 at Wal-Mart)
1/2 tsp. "EACH" ground cloves, cinnamon, nutmeg & allspice.
SUGAR to Taste
DIRECTIONS:
Combine all ingredients and simmer for 1 hour (the longer the better). Serve warm. Leftovers may be refrigerated.
1 lg. can pineapple juice
1 lg. can orange juice
2 qts. apple CIDER
1 pkg. "Red Hots" (candy-$.97 at Wal-Mart)
1/2 tsp. "EACH" ground cloves, cinnamon, nutmeg & allspice.
SUGAR to Taste
DIRECTIONS:
Combine all ingredients and simmer for 1 hour (the longer the better). Serve warm. Leftovers may be refrigerated.
Corn Casserole
INGREDIENTS:
2 cans Green Giant Mexicorn
1 pkg. Mahatma Yellow Rice in a box (use only 1 pkg.)
1 can cream of celery soup
1 stick of margarine
1 cup sharp cheese, grated
DIRECTIONS:
Prepare rice according to instructions on pkg. Add margarine, stir until melted, add corn and soup. Combine grated cheese with mixture; bake 30 minutes at 350 degrees. Remove from over; sprinkle some cheese on top and sprinkle some paprika for color.
2 cans Green Giant Mexicorn
1 pkg. Mahatma Yellow Rice in a box (use only 1 pkg.)
1 can cream of celery soup
1 stick of margarine
1 cup sharp cheese, grated
DIRECTIONS:
Prepare rice according to instructions on pkg. Add margarine, stir until melted, add corn and soup. Combine grated cheese with mixture; bake 30 minutes at 350 degrees. Remove from over; sprinkle some cheese on top and sprinkle some paprika for color.
Thursday, August 14, 2008
Mountain Dew Cake
INGREDIENTS:
1 box orange cake mix
1 box coconut creme pie mix
3/4 cup of oil
4 eggs
1 (10oz) can of mountain dew
ICING
1 large can of crushed pineapple
1 1/2 cup of sugar
1 stick of aleo (unsalted sweet cream butter)
1 can of coconut
DIRECTIONS:
PREHEAT oven to 350 degrees F. Mix and bake cake mix and first four ingredients. Bake for 30 mins. in two layer pans.
Icing and Filling instructions, melt aloe then add sugar and pineapple- add cornstarch and cook over medium heat until thick enough to spread. Add coconut,let cool. Spread between layers and on top of cake. For extra decorations, you can top with maraschino cherries.
posted on behalf of: Florence Booth
1 box orange cake mix
1 box coconut creme pie mix
3/4 cup of oil
4 eggs
1 (10oz) can of mountain dew
ICING
1 large can of crushed pineapple
1 1/2 cup of sugar
1 stick of aleo (unsalted sweet cream butter)
1 can of coconut
DIRECTIONS:
PREHEAT oven to 350 degrees F. Mix and bake cake mix and first four ingredients. Bake for 30 mins. in two layer pans.
Icing and Filling instructions, melt aloe then add sugar and pineapple- add cornstarch and cook over medium heat until thick enough to spread. Add coconut,let cool. Spread between layers and on top of cake. For extra decorations, you can top with maraschino cherries.
posted on behalf of: Florence Booth
Moist Caramel Apple Cake
SERVINGS:
16
INGREDIENTS:
1 pkg.(2-layer size) yellow cake mix
1 pkg.(4-serving size)JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
DIRECTIONS:
PREHEAT over to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 in.tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted into center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 1/2 min. stirring ever 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
16
INGREDIENTS:
1 pkg.(2-layer size) yellow cake mix
1 pkg.(4-serving size)JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
DIRECTIONS:
PREHEAT over to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10 in.tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted into center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 1/2 min. stirring ever 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
OREO Ice Cream Shop Pie
SERVINGS:
10
INGREDIENTS:
1/2 cup hot fudge dessert topping, divided
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed divided
1 1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling
DIRECTIONS:
Remove: 2 Tbsp. of the fudge topping; refrigerate for later use.
Spoon remaining topping into crust. Top with half of the
whipped topping; freeze 10 min.
Pour: milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 min. or until well blended. (Mixture will be
thick.) Gently stir in remaining whipped topping. Spoon
over whipped topping layer in crust.
Freeze: 4 hours or until firm. Remove pie from freezer 15 min.
before serving. Let stand at room temperature to soften
slightly. Drizzle with the reserved 2 Tbsp. fudge
topping. Store leftover pie in freezer.
10
INGREDIENTS:
1/2 cup hot fudge dessert topping, divided
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed divided
1 1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding & Pie Filling
DIRECTIONS:
Remove: 2 Tbsp. of the fudge topping; refrigerate for later use.
Spoon remaining topping into crust. Top with half of the
whipped topping; freeze 10 min.
Pour: milk into large bowl. Add dry pudding mixes. Beat with
wire whisk 2 min. or until well blended. (Mixture will be
thick.) Gently stir in remaining whipped topping. Spoon
over whipped topping layer in crust.
Freeze: 4 hours or until firm. Remove pie from freezer 15 min.
before serving. Let stand at room temperature to soften
slightly. Drizzle with the reserved 2 Tbsp. fudge
topping. Store leftover pie in freezer.
Wednesday, August 13, 2008
Texas Stuffed Grilled Burgers
SERVINGS:
10
INGREDIENTS:
5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped cooked ham
3 cups shredded Cheddar cheese
DIRECTIONS:
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.
10
INGREDIENTS:
5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped cooked ham
3 cups shredded Cheddar cheese
DIRECTIONS:
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 20 balls, and flatten into patties. On one half of the patties, distribute the onions, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.
