Pink Lemonade Pound Cake

PINK LEMONADE POUND CAKE ⛄⛄
So pretty and EASY for Valentine Day Parties!

INGREDIENTS:
1 package (18.25 ounce size) lemon cake mix
1 package (3 ounce size) instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup frozen pink lemonade concentrate, thawed
4 drops pink or red food coloring, optional

GLAZE:
1 cup frozen pink lemonade concentrate, thawed
1/2 cup powder sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Grease and flour one 10-inch tube pan or bundt pan.
3. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk in large mixing bowl.
4. Mix until smooth.
5. Pour the batter into the prepared pan.
6. Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
7. Remove from oven and prick cake all over with a fork.
8. Immediately pour lemonade glaze over top of cake.
9. Let cake stand in pan until almost cool.

LEMONADE GLAZE:
1. Combine the thawed frozen lemonade and the powder sugar.
2. Mix thoroughly and pour over still warm cake

Easy Chocolate Drizzled Peppermint Rice Krispie Treats

5 candy canes, crushed (or peppermints if you don’t have candy canes)

This recipe comes from acultivatednest web site.  Some great things here.  I made this as part of my neighbor gift plate.  My wife loves Rice Krispie Treats and really enjoyed this one.



Ingredients
5-6 C. Kellogg’s Rice Krispies
1 10.5 oz package of Peppermint Marshmallows (check the seasonal section of your store)
4 tbs. butter
4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)

Directions
1. Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
2. While the marshmallows and butter are melting, line a 9×13 baking dish with parchment paper or spray with some non-stick cooking spray. This will help tremendously with sticking.
3. Once the marshmallows and butter have completely melted, pour in the Rice Krispie cereal and stir well coating all the Rice Krispies.
4. Quickly pour the mixture in the baking dish and press down. Evenly. This is where sandwich baggie #1 comes into play. I wore it like a glove and sprayed it with non-stick spray and then evenly pressed down on the Rice Krispie bars making them even in the pan.
5. Pour the chocolate chips into a small microwave safe dish and heat in 20 second increments, stirring every 20 seconds until melted. Remove from the microwave and let cool a few minutes.
Scoop the melted chocolate into sandwich baggie #2 and snip the corner of the baggie with the kitchen scissors.
6. Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats. It doesn’t have to be perfect, I just criss-crossed and went back and forth.
7. Lastly, sprinkle with the crushed candy canes (or peppermints). They will stick on top of the melted chocolate.
8. Cut evenly into 24 squares. 2 squares = 1 serving. Store in an airtight container for 4-5 days.

Chewy No-Bake Cookies and Cream Treats

I promised the girls at my pulmonologists office a gooey chocolate treat and wanted to try this recipe.  It was a hit with them.  I also went to see my allergist to day and his office also got some.  There is a young lady working in the allergists office that doesn't like chocolate but decided these were pretty good.

This recipe comes from the recipe blog Bakergirl.  Her blog can be found at:  http://buddingbaketress.blogspot.com/2011/07/chewy-no-bake-cookies-cream-treats.html   Check it out.

Ingredients

1 16oz package of Oreo cookies
5 cups (1 bag) large marshmallows
4 Tbsp butter

Directions

Line an 8x8 inch baking dish with aluminum foil, allowing the foil to hang over the edges and set aside.

Place Oreo cookies in a food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground.

Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes.  Remove  from microwave and pour in ground cookies.  Quickly stir to combine, then transfer to baking dish.

Allow to set for 10 to 15 minutes.  Remove bars from pan by foil edges.  Cut, serve and enjoy.

Raspberry Vanilla Jello Salad

Raspberry Vanilla Jello Salad


Jello is a favorite around this house.  I have not many recipes that were not a hit.  This recipe comes from the blog Butter With Side Of Bread.  http://www.butterwithasideofbread.com/2013/02/raspberry-vanilla-jello-salad.html

Ingredients:

1 lrg box instant vanilla pudding
32 oz contain vanilla yogurt
8 oz container Cool Whip(thawed)
1 pkg frozen raspberries

Directions

Combine pudding mix with vanilla yogurt.  Mix well.  Fold Cool Whip into pudding mixture.  Fold in raspberries.

Cherry Cheese Pie

  

Cherry Cheese Pie

I have been making this pie for a lot of years.  I think the recipe came from the back of the condensed milk can.  I have seen it on the graham cracker crust package and the cream cheese package.

Ingredients:

1 14oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 9" graham cracker crust pie shell
1 21oz can cherry pie filling

Directions

Beat the cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla.  Pour into pie shell and chill 4 hours.  Top with cherry pie filling and serve.

Peanut Butter Mississippi Mud Bars

This recipe comes from Debbi Fields' Great American Desserts.  Lots of chocolate in an 8x8 pan.  Love it.

Ingredients:

8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly-packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, room temp
1 tablespoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coursely chopped and divided into two 4-ounce portions
8 ounces semisweet chocolate, coursely chopped and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted and divided into two 1/2 cup portions

Instructions:

Preheat oven to 325 degrees.  Butter the baking pan, line it with aluminum foil, and butter the foil.

Put the butter and sugar in a large bowl and blend until smooth using an electric mixer on medium speed.  Beat in the peanut butter until smooth.

Stir in the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.

In a small bowl, whisk together the flour, baking soda, and salt.  Add to the butter mixture and combine well.

Stir in 1 portion each of the white and semisweet chocolates and combine.  Add one portion of the pecans and mix until combined.

Spread the batter evenly in the prepared pan and bake for 30-35 minutes, or until the center is soft but no longer runny.  Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top.  Cover the pan with aluminum foil and set aside to let the chocolates melt.

When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect.  Sprinkle the remaining pecans over the top.  Let the bars cool completely in the pan on a wire rack.

To serve, cut into 2-inch and arrange on a serving plate.

Marshmallow Whip Cheesecake

I am always looking for something new and easy.  I also love cheesecake.  My family thought this was good and is a keeper.  It comes from the blog:

http://peacockcoffeehouse.blogspot.com/

Ingredients:

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 butter or margarine (melted)

Filling:
10 1/2 ounce large marshmallows (abt 40)
3/4 cup milk
2 8oz pkgs cream cheese
12 oz cool whip

Instructions:

Mix graham cracker crust ingredients.  Press into bottom and sides of 9x13 greased pan.  Reserve 1/2 cup for top.

Melt marshmallows and milk over low heat.  Beat cream cheese, add marshmallow mixture.  Cool.  Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust.  Refrigerate until set.

Cake Batter Pudding Cookies

In honor of National Homemade Cookie Day here is a good cookie.  This is a different cookie but it was hit with my family.  It comes from Nikki and her blog Chef in Training. Blog address: http://www.chef-in-training.com





Ingredients

3/4 cup Butter
3/4 cup Brown Sugar
1/4 cup Sugar
1 (3.4 oz) package Instant Vanilla Pudding Mix (dry)
3/4 cup Yellow Cake Mix (dry)
2 Eggs
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 cups Flour
1/2 tsp Salt
Sprinkles

Directions

Preheat oven to 350 degrees.  Stir together flour, salt and baking soda.  Set aside.  In a large bowl, cream butter and sugars together.  Add in pudding and cake mix.  Beat until well blended.  Add eggs and vanilla.  Mix until smooth.  Slowly add flour mixture until it is all incorporated.  Add sprinkles.  Roll into 1" balls and place on greased cookie sheet.  Bake at 350 for 10-12 minutes.

Cool Whip Cookies

This recipe comes from the Cooking Blog Tasty Kitchen.  The links is:  http://tastykitchen.com/recipes/desserts/cool-whip-cookies/  They have some great recipes.  I made these the other day and everybody loves them.  I used a lemon cake mix.  They make a very soft cookie.

Ingredients:

1 package (18.5 oz. Box) Cake Mix

1 cup Cool Whip

1 Egg

1 cup Powdered Sugar

Instructions:

Preheat oven to 350 degrees.  Mix all ingredients, except powdered sugar.  Roll a spoonful of dough in powdered sugar.   Place on cookie sheet and bake for 8 minutes.

Cake Batter Rice Krispie Treats

This recipe and picture came from {sally's baking addiction} blog
http://sallysbakingaddiction.com/2012/03/25/cake-batter-rice-krispie-treats/

I made these treats today while my grandson was here.  I let him lick the spoon and he said "these a re great grandpa. I want some more"  SO I cut him another piece and sent some home with him to share with his family.

Ingredients

• 3 tbsp butter (i use land o lake light butter)
• 1 (10 oz.) bag of marshmallows
• 2/3 cup boxed yellow or white cake mix (the dry cake mix)
• 6 cups rice krispie cereal
• 1/2 cup sprinkles

Instructions

1. Spray a 11×7 baking pan with nonstick spray. Set aside.
2. In a large saucepan over low heat, melt the butter.
3. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Turn off the stove.
4. Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. (When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down)
5. Chill for at least 30 minutes and cut into squares.

Lemony Lemon Brownies

This recipe comes from the following blog: https://sites.google.com/site/beckycharms/cakies/lemony-lemon-brownies  Made them last night and they were a hit.

The "Brownie" Batter

3/4 cup all-purpose flour {King Arthur All-Purpose Flour}

3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Tart Lemon Glaze

1 rounded cup powdered sugar

4 tablespoon lemon juice

8 teaspoons lemon zest

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!

Raspberry-Swirl Sweet Rolls

This recipe comes from the January 2011 edition of Food and wine. The directions says heat oven to 425 degrees. The first time I did this I burned the rolls. The second time I made thes rolls I reduced the oven to 325 degrees and they came out perfect. They were a big hit. In fact I am making them again today for a family get together tomorrow. I used a cream cheese icing on them. I also used fresh blackberries from my yard.

Ingredients
Dough
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting

Filling
One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

Glaze 3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

Directions
1. In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.
4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
5. Preheat the oven to 325°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.
6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Make Ahead The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking. Notes Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Snickerdoodle Muffins

Loved these.  But then as I always thell people, "Santa has never met a cookie he didn't like" and I do love snickerdoodles.  Make it into a muffin and loife is really good.  The recipe comes from: http://tastykitchen.com/recipes/breads/snickerdoodle-muffins-3/

Ingredients

1 cup Butter, Softened

1 cup Sugar

2 whole Eggs

2 teaspoons Vanilla

2-¼ cups Flour

¾ teaspoons Baking Powder

¾ teaspoons Baking Soda

¾ teaspoons Cream Of Tartar

½ teaspoons Salt

1 cup Sour Cream

¼ cups Buttermilk

_____

FOR THE TOPPING:

⅔ cups Sugar

2 Tablespoons Cinnamon

Directions

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.
In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Caramel-Filled Snickerdoodles

I made these cookies over the Christmas Holiday.  They were a big hit with my family.  My mother wouldn't try one though without being told what was in the middle.  She does not like surprises and I couldn't get her to trust me.  Oh well.  The recipe comes from the following blog:  http://www.the-baker-chick.com


Ingredients

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1/2 cup pure vegetable shortening

1 3/4 cups sugar, plus more if needed

2 tablespoons ground cinnamon, plus more if needed

2 large eggs

48 soft caramel candies or Rolos unwrapped

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Dutch Pecan Treats

This recipe comes from my mom.  They are very good.

SHELL:                                                          

     1  cube soft butter                                            

     1  3 ounce package cream cheese
     1  cup flour

Combine butter, cheese and flour to make pastry.  Divide into 24 balls.  Pat each ball in  miniature cup of muffin pan, covering bottom and sides of each cup. 

FILLING:

    1 Tablespoon melted butter

    1  egg, beaten but not frothy
    ¾  cup brown sugar
    1  teaspoon vanilla
    ¼  teaspoon salt
    2/3 cup chopped pecans

Combine ingredients, mixing well.  Drop by teaspoon into each pie shell.  Bake at 325 degrees for 25 minutes.  Cool 10 minutes.  Remove from pan.  Makes 24.

Grate Cupcakes

 

I made these for our family fifth Sunday get together.  We have homemade ice cream and cookies whenever there is a fifth Sunday and Mom accepts donations to the goodies.  I saw these on the Internet and thought they would be a fun treat in July.  Everybody seemed to agree.

 

Ingredients

• Brownie batter
• Black food coloring
• White frosting
• Orange sugar

• Caramel creams
• Red, yellow, and green candy fruit slices
• Hot Tamales candies

Instructions

1. To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.
2. In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.
3. Prepare the grill food as instructed below and press it in place atop each brownie.
   
   Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers
   
   Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick
   
   Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick

Blackberry Apple Pie

Along with a young man by the name of Logan,we made two of these pies.  The recipe came from Taste of Home.  http://www.tasteofhome.com/Recipes/Blackberry-Apple-Pie  I used the recipe from the Lion House for the pie crusts.  http://www.deseretnews.com/food-dining/recipes/detail/1,5412,1601884,00.html  It was good pie.  But then I have never met a pie I didn't like.

Ingredients

Pastry for a double-crust pie (9 inches)

5 cups thinly sliced peeled tart apples (about 5 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon water or milk

Directions

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.

Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature. Yield: 8 servings.

Lemon-Cream Cheese Cupcakes

Debbie, this recipe is for you.  To see how much you enjoyed thee cupcakes makes my heart happy.  The recipe was given to e by my mother and comes from the Kraft Foods Site: http://www.kraftrecipes.com/recipes/lemon-cream-cheese-cupcakes-109591.aspx
Enjoy. : )

Ingredients:

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar

Directions

HEAT oven to 350ºF.


BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

Snow Grapes

I got this recipe from a n email I recieve daily with recipes.  It is called: My Daily Moments Recipe of the Day.  This is another one my grandson likes.  It has also been a hit with others.

Ingredients

4 lb. seedless grapes
1 cup sour cream
1 (8 oz.) pkg. cream cheese
1/2 cup white sugar
1 tsp. vanilla extract

Directions

Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Applesauce Gelatin Squares

Ingredients

4 packages (.3 ounce each) sugar-free raspberry gelatin or flavor of your choice
4 cups boiling water
2 cups cold water
1 jar (46 ounces) unsweetened applesauce

Directions

In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Yield: 16 servings.