Sour Cream Chocolate Chip Cake

Sour Cream Chocolate Chip Cake
Paige A.

6 Tb butter, softened
1 cup sugar
1 Tb sugar
2 eggs
1 1/3 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup sour cream
6 oz. mini-semisweet chocolate chips

Mix butter with 1 cup of sugar until creamed, then beat in eggs, one at a time. Stir flour with baking powder, soda, and cinnamon, then blend with cream mixture. Mix in sour cream.

Pour batter into greased and flour dusted 9x13 baking pan. Scatter the chocolate chips evenly over the batter, then sprinkle with a Tb of sugar. Bake 35 minutes at 350 degrees.

Cake should just begin to pull away from the sides of the pan. Serve warm or cool. (do not refrigerate)

Aunt Claudia's Fresh Apple Cake

Aunt Claudia's Fresh Apple Cake

Kelly M.

page 142

Cake:
4 cups peeled and chopped apple (granny smith)
1/2 cup oil
2 unbeaten eggs
2 cups sugar
2 cups flour
2 tsp. cinnamon
1 tsp. salt
2 tsp. soda

Combine first four ingredients, then add: 1 tsp vanilla and 1 1/2 cups chopped nuts. Add sifted dry ingredients and mix well. (Batter will be stiff). Put into rectangular cake pan. Bake 40-45 minutes at 350 degrees.

Topping:
1/4 cup butter
2 T. milk
1/2 cup brown sugar

Bring to a boil all topping ingredients. cook one minute and pour over cake. Serve warm with whipped cream or vanilla ice cream.

Berry Delight

Berry Delight

Jessica L.

21 oz. can of pie filling (choose your favorite)

1 pkg. yellow cake mix

1/2 cup butter, melted

1/3 cup slivered almonds, optional

Place pie filling in greased slow cooker. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with almonds. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. Allow to cool, then serve in bowls with ice cream.

Crockpot Chocolate Cake

Crockpot Chocolate Cake

Paige A.

1 chocolate cake mix

1 chocolate instant pudding (small)

1 cup chocolate chips

1 cup sour cream

1 cup water

3/4 cup oil

4 eggs

Mix all together by hand in bowl.
Spray crockpot with cooking spray. Add cake mix.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Top with real whipped cream.

Pumpkin Pie Dessert Squares

Pumpkin Pie Dessert Squares (yum!)

Julie H.

1 pkg yellow cake mix (remove 1 cup for topping)

1/2 cup melted butter or margarine

1 egg

Filling
1 (16 oz) can solid pack pumpkin
2 1/2 tsp pumpkin spice
1/2 cup packed brown sugar
2 eggs
2/3 cup milk
1/4 tsp salt

Topping
1 cup reserved cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup butter

Grease 9x13 pan. Combine cake mix (minue 1 cup) butter and egg. Pres into bottom of pan. Mix filling until smooth. Pour over crust. For topping, combine all ingredients. Sprinkle over filling. Bake at 350 for 45-50 minutes, until knife comes clean. Let set for 10 minutes. This may seem too soft, but it will set up as it cools.

Serve with Cool Whip or vanilla ice cream.

Keebler Salad

Keebler Salad

Zelda E.

1 large pkg. instant vanilla pudding

2 small cans pineapple tidbits, drained

1 medium can madarin oranges

1 medium tub cool whip

2 c. buttemilk

1 pkg. striped shortbread cookies

Mix all ingredients together then crumble all but 4 cookies in and mix. Crumble remaining cookies over top. Refrigerate 2 hours. Serves 10-12

Sour Cream Chocolate Chip Cake

Sour Cream Chocolate Chip Cake

Danette

6 Tbs. butter, softened

1 c. sugar

1 Tbs. sugar

2 eggs

1 1/3 c. flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 c. sour cream

6 0z. mini-semisweet chocolate chips

Mix butter with 1 cup of sugar until creamed, then beat in eggs, one at a time. stir flour with baking powder, soda, and cinnamon, then blend with cream mixture. Mix in sour cream. Pour batter into greased and flour dusted 9x13 baking pan. Scatter the chocolate chips evenly over the batter, then sprinkle with a Tbs. of sugar. Bake 35 minutes at 350 degrees. Cake should just begin to pull away from the sides of the pan. Serve warm or cool (do not refrigerate).

Summer Salsa with Sweet Tortilla Chips

Summer Salsa with Sweet Tortilla Chips

Melissa G.

Sweet Tortilla Chips:

4 (about 8") flour tortillas

1 Tbs. butter or margarine, melted

1 Tbs. sugar

pinch ground cinnamon

Preheat oven to 375. Brush tortillas with butter. In cup, combine sugar and cinnamon. Sprinkly 1 side of each tortilla with cinnamon-sugar. Stack tortillas and cut into 6 wedges, making 24 wedges in total. Arrange wedges, sugar side up, in single layer on 2 large cookie sheets. Place cookie sheets on 2 oven racks and bake chips 10-12 minutes or until golden, rotating cookie sheets between upper and lower racks halfway through baking. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container up to 1 week.

Summer Salsa:

1 lime

1 Tbs. sugar

1 large ripe peach, unpeeled and chopped

1 large ripe plum, unpeeled and chopped

1 large ripe apricot, unpeeled and chopped

1/2 c. cherries, pitted and chopped

1/2 c. seedless green grapes, chopped

From lime, grate 1/4 tsp peel and squeeze 1 Tbs. juice. In medium bowl, stire lime peel, lime juice, sugar, and chopped fruit until combined.

Ice Cream

Ice Cream

Joy H.

1 c. cream

2 c. milk

2/3 c. sugar

1 Tbs. vanila

Mix together until sugar is dissolved. Churn into ice cream in ice cream churn.

Coconut Ice Cream

Coconut Ice Cream

Megan J.

4 c. milk

3 tsp. coconut flavor

1/2 tsp. vanilla

5 egg yolks

1/2 c. sugar

1/2 tsp. salt

shredded coconut (optional)

Pour milk, coconut flavor, and vanilla into a saucepan and bring to a light simmer. Whle it is heating up, whisk the egg yolks and sugar in a separate bowl. Once the milk starts to simmer, turn off the heat and whisk 1/2 of the milk mixture into the egg mixture. Pour this into the saucepan with remaining milk. Turn heat on LOW. Whisk for about 10 min. over low heat. Take off heat. Whisk in salt and let it cool. Cover and refrigerate overnight, or at least 8 hours.

10 minutes before processing in ice cream maker, put the mix into the freezer along with the dasher. Do not leave it in the freezer for more than 10 minutes. Process according to your ice cream maker. Stir in shredded coconut by hand (optional). Makes 8 servings.

Pink Lemonade Ice Cream Dessert

Pink Lemonade Ice Cream Dessert

Megan J.

1 can pink lemonade concentrate

1 half gallon vanilla ice cream

2 1/2 c. graham cracker crumbs

6 Tb. sugar

2/3 c. butter or margarine

Melt butter and mix with graham cracker and sugar. Press in bottom of 9x13 pan. Mix together softened ice cream and lemonade concentrate. Spread evenly over graham cracker crust. Sprinkle extra graham cracker crumbs on top (optional). Freeze.

Peach Dessert

Peach Dessert

Sue L.

1 (16 oz.) can sliced peaches, with syrup

1 box yellow cake mix

1 stick butter or margarine, melted

1 (8 oz.) Cool Whip

Preheat oven to 350. Pray a 9x13 pan with cooking spray. Spread peaches with syrup over bottom of pan. Sprinkle cake mix evenly over peaches, patting down gently. Drizzle melted butter over dry mixture. Bake cake 30-35 minutes, until golden brown. Serve warm, topped with Cool Whip or ice cream.

For Freezer Meal: Prepare as directed. Freeze. When ready to use, defrost in refrigerator and bake as directed.