Rolo Cookies (NEW!)

Ingredients:

     1 package Devils Food Cake Mix

     1 package of Rolos, individually wrapped

     2 Tablespoons of flour

     2 eggs

     1/2 cup oil

     sugar

Directions:

 

Mix the cake mix with the flour, eggs and oil.  Roll each unwrapped rolo in the cookie dough.  Lightly roll the cookie in sugar.  Bake at 350 degrees on a greased cookie sheet for 8 to 9 minutes or until they just start to crack.  They will flatten.  Cool on waxed paper because if placed on a wire rack the carmel might seep through the spaces.

Makes 3 dozen.

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Coconut Cranberry Chews

Ingredients:

     1 ½ cups butter, room temperature
     2 cups sugar
     1 Tbsp. grated orange peel
     2 tsp. vanilla
     1 large egg
     3 ¼ cups flour
     1 tsp. baking powder
     ¼ tsp. salt
     1 cup cranberries
     1 ½ cup coconut

Directions:

Beat together butter, sugar, orange peel and vanilla until smooth.  Beat in egg. In a large bowl, mix flour, baking powder, and salt.  Add to the butter mixture and mix together.  Then add cranberries and coconut.  Spoon the batter onto a cookie sheet and bake at 350 degrees for 11 to 15 minutes.

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Sugar Coated Peanuts

Ingredients:

     3 cups cocktail peanuts
     2 cups sugar
     1 cup water

Directions:

Place all the ingredients in a large frying pan. Cook on medium heat until the mixture boils and crystallizes. Stir occasionally. Once crystallized spread out on wax paper and let cool.

Put cooled nuts in jars or bags for gifts with a cute bow. Good for every occasion.

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Strawberry Danish Dessert

Ingredients:
     1 package of white or yellow cake mix
     1 package Danish strawberry dessert (Junket brand)
     1 ½ cups of water
     1 can or small bag frozen raspberries or strawberries
     3 cups fresh strawberries, cut up
     1 pint whipped cream
     1 cup powdered sugar
     1 - 8 ounce package of cream cheese

Directions:

Bake half of a cake mix in a 9 x 13 inch pan until golden at 350 degrees according to the directions on the package. Remember that since only have the cake is being cooked it will take less time to bake.

Mix the package of Danish dessert with water in a saucepan. Bring to a boil and cook until thick and glossy (about 1 minute). Add 1 can or bag of frozen raspberries or strawberries, then add about 3 cups fresh cut up strawberries. Mix well.

Whip the cream until stiff then add the powdered sugar and cream cheese. Mix together well and spread on top of the cooled cake.

Spoon the Danish strawberry mixture over the filling and put in refrigerator. Cover until ready to serve.

*The Danish Dessert is sometimes hard to find.  In Utah it can be found at Smith's.  For the rest of us, it can be found online with a search engine.  In bulk, it can be bought on amazon at $16.80 for 12.  There are a few other sites that carry it as well.  No matter what it takes, this cake is definitely worth it!  

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Banana Bread

Ingredients:

     2 cups flour
     ½ tsp. salt
     ½ tsp. baking powder
     1 tsp. baking soda
     1 tsp. cinnamon
     2 cups sugar
     2 cups bananas, mashed
     ¾ cup butter, melted
     2 eggs
     Walnuts, chopped
     Sugar

Directions:

Mix together the flour, salt, baking powder, baking soda, cinnamon and sugar. Hand mix in the bananas, butter and eggs. Put in greased and floured baking pans. Sprinkle with walnuts and sugar on top of the loaves. Bake at 350 degrees for around 50 minutes. Start checking on the bread after it has cooked 40 minutes.

*For this recipe I used smaller loaf pans so the cooking took less time.  Make sure that you keep an eye on the bread because you don't want it to overcook.

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Hummingbird Cake

This is the Hummingbird Cupcake recipe, but done as a cake instead... hmmmm... so good!

Ingredients for the cake:

     3 cups flour
     1 tsp. baking soda
     1 tsp. ground cinnamon
     ½ tsp. salt
     1 cup unsalted butter, melted and cooled
     2 tsp. pure vanilla extract
     2 cups sugar
     3 large eggs
     2 cups mashed ripe banana (about 3 large)
     1 – 8 ounce can crushed pineapple, drained
     1 cup chopped walnuts or pecans (optional)
     1 cup unsweetened desiccated coconut  
     Batch of cream cheese frosting

Directions:

Preheat oven to 350 degrees.  Spray pan with Pam.  In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.  In the bowl of an electronic mixer, fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.  Add eggs one at a time.  Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.  Add banana, pineapple, walnuts (if desired), and coconut to the egg mixture.  Mix until combined.   Gradually add in flour mixture to the egg mixture.  Fill the cupcake liners about 2/3rds full with batter.  Bake until golden brown and a cake tester comes out clean, about 45 to 55 minutes.

Cool completely and then frost.

Cream Cheese Frosting Ingredients:

     8 ounces cream cheese, room temperature
     1 tsp. pure vanilla extract
     ½ cup unsalted butter, cut into small cubes, room 

          temperature
     1 lb. powdered sugar

Directions:

Beat cream cheese and vanilla until light and creamy, about 2 minutes.  Gradually add in butter and then the sugar.  Use immediately or refrigerate.  If you do refrigerate the frosting, then it is best to bring the frosting back to room temperature before using.

*We found the desiccated coconut at Albertson's in the section where they carry the brand "It's Delish."  If you can't find any in your area, substitute regular shredded coconut for the desiccated coconut. 

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Barbeque Ribs (NEW!)

Ingredients:

     3 slabs of pork baby back ribs
     1 cup water
     salt and pepper
     Favorite barbeque sauce

Directions:

Place the ribs on a large cookie sheet with sides.  Add the water and cover the ribs with foil.  Put in the oven and steam for 3 hours at 250 to 300 degrees.  When done, remove the juice. Salt and pepper the ribs.  Use favorite barbeque sauce and brush on the ribs. Cook the ribs on the grill. When turning over, brush the ribs again until well coated.  Remove and enjoy!

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