KENTUCKY BUTTER CAKE

KENTUCKY BUTTER CAKE

This cake goes very well with strawberries and whip topping!

CAKE

1 cup butter, cubed at room temperature

2 cups sugar

4 eggs

1 T vanilla

3 cups flour

1 tsp kosher salt

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

BUTTER GLAZE

1/3 cup butter

¾ cup sugar

2 T water

2 tsp vanilla

Preheat oven to 325.

Grease a 10” bundt pan with butter or shortening very liberally.  Dust pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment.  Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour batter into prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze.  Combine all ingredients into a small saucepan over medium-low heat.  Stir continuously until the butter is melted and the sugar is dissolved.  Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cook completely in the pan and then invert the cake onto a serving plate.

Tip: It is more moist and flavorful when it has rested overnight.

PUMPKIN POKE CAKE

PUMPKIN POKE CAKE
So good!  Perfect FHE treat.  This is not very good after a couple of days.  ADVANCE PREP - NEEDS TO BE IN FRIDGE OVERNIGHT

https://fabulesslyfrugal.com/recipes/pumpkin-poke-cake-recipe/

CAKE

• 1 box yellow cake mix
• 15 ounces 100% pure pumpkin (about 1 1/2 cups)
• 1 teaspoon pumpkin pie spice
• 14 ounces sweetened condensed milk

TOPPING

• 8 ounces whipped topping, thawed
• 4 ounces cream cheese, softened (optional)
• 1/2 cup powdered sugar (optional)
• toffee bits and/or caramel sauce (optional)

1. Preheat oven to 350.
2. Grease a 9x9 baking pan well.
3. In a large bowl, mix together the dry cake mix, pumpkin pie spice, and the pumpkin.
4. The batter will be thick.
5. Pour batter into prepared pan.
6. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
7. Let cake cool completely.
8. Turn out onto a serving platter, if desired.
9. Using the handle of a mixing spoon, poke holes all over the top of the cake.
10. Pour sweetened condensed milk over the cake, aiming to fill the holes.
11. Refrigerate for at least a few hours, but overnight is best.
12. Spread an 8-ounce tub of whipped topping over the cake, or make the whipped cream cheese frosting by beating together the whipped topping, cream cheese, and powdered sugar until smooth.
13. If desired, sprinkle toffee bits or caramel sauce, or both, over the top.
14. Keep refrigerated.

CREAM PUFF CAKE

CREAM PUFF CAKE
We all really liked this.  Had when Dan & Judi were here for dinner.  Not sure if the crust turned out like it was suppose to - maybe next time look at Danae Winder cream puff recipe and compare.  Or just watch video - it wasn't smooth.  Maybe we let it cool too much?  I think next time we would put chocolate syrup on right before serving on each piece or let them chose between chocolate or caramel.

https://lilluna.com/recipe-tip-deal-video-of-the-week-cream-puff-cake

1 stick margarine
1 c water
1 cup flour
4 eggs
1 LARGE box instant vanilla or white chocolate pudding
3 cups milk
1 (8 oz) cream cheese, softened
1 (8 oz) cool whip
chocolate syrup (or we think caramel (salted?) would be good too)

Boil together the margarine and water.

Add flour and mix well.  Cool slightly and stir in eggs, one at a time.  Mix well and spread into a greased 9x13 pan.

Bake at 400 for 30 minutes.  Cool completely.  NOTE: Crust will spread up onto the sides (this is suppose to happen).

In a large bowl mix pudding, milk and cream cheese.  Beat until lumps disappear.

Pour into cream puff crust.

Spread cool whip on top of pudding and drizzle syrup on top.  Refrigerate.

This will keep well for day.

ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE

ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE
We really liked.  So much better than store bought or boxed.  Loved strawberry sauce - would be good on ice cream.

Angel Food Cake
• 1 1/4 cups (125 grams) sifted cake flour
• 1 1/2 cups (300 grams) granulated white sugar
• 1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
• 1 teaspoon cream of tartar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon McCormick® pure vanilla extract
• 1/2 teaspoon McCormick® pure almond extract

Roasted Strawberry Sauce
• 2 cups (250g) sliced fresh strawberries
• 2 tablespoons maple syrup
• 1/4 teaspoon McCormick® ground cinnamon
• 10 ounces of strawberry spread (or jam, jelly preserves)
• Cool Whip (optional)

Angel Food Cake
1. Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
4. Add the cream of tartar, lemon juice, vanilla and almond extract, and salt and continue to beat until soft peaks form, roughly 2-3 minutes.
5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
6. You may need to scrape down the sides of the bowl.
7. Remove bowl from stand mixer.
8. Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
9. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
10. Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
11. When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
12. Next, use the offest spatula (or knife) along the bottom and remove.
13. Set cake on cake stand.

Roasted Strawberry Sauce
1. Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
2. Drizzle evenly with syrup and sprinkle cinnamon on top.
3. Roast strawberries at 400F 10-12 minutes or until berries are tender and have begun to release their juices.
4. Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
5. If mixture seems too thick can add up to 1/2 cup warm water.
6. When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a 'saw' motion and try not to press the cake down as you cut. Place piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
7. Repeat.

GERMAN APPLE CAKE

http://ourbestbites.com/2016/09/german-apple-cake/

GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used.  We had 1/2  a box with Lisa (from Sister Richardson) and they were starting to go bad.  We had LOVED this box of apples.  They were yellow and so sweet.  Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away.  It was SUPER TASTY!  Scott especially liked it.  We had it with cool whip (just plain is good too).  Did not top with caramel.

Ingredients

1. 2 large eggs
2. 1 cup vegetable oil
3. 2 cups white sugar
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoons salt
6. 1 teaspoon vanilla extract
7. 2 cups flour
8. 1 teaspoon baking soda
9. 4 cups peeled, diced apples (I suggest Granny Smith's)
10. optional but recommended: vanilla ice cream or whipped cream for serving.

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
2. In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
3. Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't overbake! This is best even slightly underbaked.
4. Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.

CHOCOLATE PEANUT BUTTER DREAM BARS

CHOCOLATE PEANUT BUTTER DREAM BARS

Scott saw this on facebook and wanted to make it.  It is very yummy!  Such a good peanut butter taste. Taste even better the next day.

Yield: makes one 8 X 8-inch dish

Ingredients

• 1 16 ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9 ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk
• 1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chips

Instructions

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 24 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours.
14. In a plastic bag, break up the 8 remaining cookies.
15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Prep Time: 20mn

Cook Time: N/A

Total Time: 1hr 20mn

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 - 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Printed from: http://centercutcook.com
Recipe URL: http://centercutcook.com/chocolate-lasagna/

SKINNY CAKE BATTER DIP

SKINNY CAKE BATTER DIP

This is so easy and so yummy!  We did strawberry, but can see how any would be good.

• 1 (18.9-ounce) box cake mix, any flavor
• 2 cups plain Greek yogurt
• 1 cup lite Cool Whip
• Sliced apples, fat-free animal crackers, or Ginger Thin Cookies

Instructions

In a large mixing bowl, mix together cake mix, Greek yogurt, and Cool Whip until completely combined and lump free. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with sliced apples, fat-free animal crackers, or ginger thins, enjoy!

Read more at http://fabulesslyfrugal.com/skinny-cake-batter-dip/#25dOTpRxLs0AdOxJ.99

Yield 24 servings. Try using your favorite cake mix. 1/4 cup serving of dip . {is approximately} . Calories: 105 . Fat: 2g . Carbs: 20.2g . Fiber: 0.3g . Protein: 1.4g . WW Points+: 3 pts

Yes, you can use a gluten free cake mix, I like Betty Crocker!

WENDY'S FROSTY

WENDY'S FROSTY
Got this off Pinterest. I couldn't believe how much it tasted like a frosty.  Need to 1/2 recipe for our ice cream maker.  I had whole milk I needed to use, so I just made chocolate milk with Nesquick.  I think it would be even better with a high quality (Reeds) chocolate milk.  Yum!

UPDATE: can do in vitamin. 1/2 recipe. Add 1 1/2 trays of ice. Drinkable consistency. Also added about 1/4 cup chocolate drink mix. Didn't add all of chocolate milk because of adding ice.

1 can condensed milk
1/2 gal chocolate milk
8 oz cool whip 

BROWNIE ICE CREAM SQUARES

Did this for St. Patrick's Day 2012. This took a little time to prepare, but so worth it. Everyone liked it. The brownie was really hard on the bottom. Next time I might try cake brownies or brownies that has on the box for a 9x13. I also didn't add the oreos (not going to pay $4+ for them). Instead I added the whole 1/2 gallon of ice cream and doubled the genache (did it Candace's way). I also forgot to get the Cool Whip so used Dreamwhip. Worked fine. Any kind of ice cream would be good (strawberry, peppermint or eggnog are ones we want to try). Next time I am going to take all of it out of the 9x13 and cut the whole thing up and then any left over wrap in individual squares and put in freezer.

http://www.ourbestbites.com/2012/03/mint-chip-ice-cream-brownie-squares/

Mint-Chip Brownie Ice Cream Squares

Recipe by ourbestbites.com

Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
optional: McCormick green food coloring, shaved or curled chocolate or sprinkles

Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.

PINEAPPLE ORANGE CAKE

PINEAPPLE ORANGE CAKE

We all loved this cake! So easy. A great summer cake!

1 pkg yellow cake mix

1 can (11 oz) mandarin oranges

4 egg whites

1/2 cup unsweetened applesauce

orange extract - a little bit (1/2 tsp), optional

In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low for 2 minutes. Pour into a greased 9x13. Bake at 350 for 25-30 minutes.

TOPPING:

1 can (20 oz) crushed pineapple, undrained

1 pkg. (1 oz) sugar-free instant vanilla or cheesecake pudding mix

1 (8 oz) whipped topping

In a bowl, combine the pineapple and pudding mix. Fold in the whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

SALADS

CONFETTI CORN SALAD

Scott was looking at this salad very suspiciously, but he was surprisingly liked it. I really liked it. I liked it more than I like Cowboy Corn Salad. I doubled the recipe just because of the can sizes.

1 can (7 oz) whole kernel corn, drained

1 can (2 1/4 oz) slice ripe olives (can add whole olives too)

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

2 radishes, sliced

1/4 cup prepared Italian salad dressing*

*I made my own: 1/4 c. basalmic vinegar, 1/2 cup olive oil, 1 tsp honey, 2 garlic cloves (or 1 big one) smashed. Add all together and shake.

Add all the ingredients and toss to coat.

GREEN TREASURE SALAD

This tasted really good and it was fun to have the kids help make.

1 cup green apple

1 cup green grapes

1/2 cup marshmallows

1/2 cup lemon yogurt

2 T slivered almonds

Mix everything together.

for more 5 a day recipes go to: www.5aday.gov

COOKIE SALAD

This recipe comes from Melody. It is very yummy! The kids loved helping me make it. A definite crowd pleaser. It is also good without the cookies.

1 pint strawberries
2 cups seedless grapes
1 small can pineapple tidbits, drained
2 bananas, sliced
1 12 oz carton Cool Whip
1 3 oz package instant vanilla or cheesecake pudding (sugar free works too)
1 cup buttermilk
1 pkg fudge striped cookies, broken

Combine fruit. Mix Cool Whip, buttermilk, & dry pudding mix in a separate bowl. Fold into fruit. Just before serving, fold in broken cookies. Serves 20. (I doubled it for the blessing.)

You can vary the fruit. If you want it just like I made it, use 2 lbs. strawberries, 5 bananas, 1 can pineapple chunks (drained), and 1 can mandarin oranges (drained). (That's just for the single recipe, not doubled.) Oh, and I found that I much prefer the store brand fudge-striped cookies (I used Kroger brand) to the Keebler variety. Cheaper and not as waxy.

ASIAN SALAD

Scott didn't like this salad, but I did. It reminded me of the one from Costco that I really like.

2 1/2 cups cooked chicken, cut into bite size pieces

1 (10 oz) bag shredded cabbage with carrots (if it doesn't have shred 2 carrots)

1 cup sliced mushrooms

2 T chopped cilantro (I didn't add)

1 cucumber, thinly sliced

1/2 cup non-fat Asian or Oriental salad dressing (next time I would use an expensive good kind instead of Kraft)

black pepper

---

1 tangerine (I used canned mandarian oranges)

3 green onions, thinly sliced

Mix everything together except green onions and tangerines. Put them on the top at the end.