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1 pkg. yellow butter cake mix
1 c. oil
3/4 c. orange juice
4 eggs
1 c. sugar
3/4 c. orange juice
Beat cake mix, oil, 3/4 cup of orange juice and eggs in mixer bowl. Spoon into greased and floured tube pan (bundt pan). Bake at 325 degrees for 50 minutes or until cake tests done.
Bring sugar and remaining 3/4 cup of orange juice to a boil in a saucepan. Pour over cake.
3/4 cup bottled strawberry flavored nonalcoholic margarita drink mix
1 package white cake mix
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1- 8 ounce container frozen whipped topping, thawed
Strawberries
Heat oven to 350 degrees. Grease bottom only of a 9×13 pan. Add enough water to drink mix to measure 1 1/4 cups. Beat cake mix, dink mix, oil and egg whites in large bowl with electric mixer on low speed for 2 minutes.
Pour into pan. Bake 28 to 33 minutes or until pick inserted in center comes out clean. Cool completely, about 1 hour. Gently stir lime peel into whipped topping, spread on cake. Garnish with strawberries.
Store in refrigerator.
50 Ritz crackers, crushed
3/4 c. sugar
1 stick butter
1 c. milk
2 c. pumpkin
1 pkg. vanilla instant pudding
1 small carton Cool Whip
1 t. cinnamon
1/2 t. nutmeg
Mix first 3 ingredients and press into a 9×13 pan. Mix the rest and pour on top of crust. Chill and cut.
1/3 cup peach jam
1 tube refrigerated biscuits
1/4 cup honey
1/2 cup chopped walnuts
2 tablespoons butter or margarine, melted
In mixing bowl combine the peach jam, honey and nuts. Stir in the melted butter and set aside.
Separate the 10 biscuits and cut each in quarters. Using half of the pieces, layer them in an 8-inch pie tin. Spread half of the peach jam mixture over the biscuits. Place the remaining biscuit pieces on top and spread with the remaining jam mixture. Bake at 350 degrees to 375 degrees for 25 to 30 minutes, or until a deep golden brown. Invert onto a serving dish. Pull apart to serve.
NOTE: Just about any flavor jam or preserves may be used. A ready-made frosting may be used as an icing, if desired.
After having Mama’s car break down yesterday & now being in the process of towing it to the mechanic, the explanation that the Lil’ Duck gives:
“Mama’s car is sick & broken, but Mater will hook it up with his tow cable, take it to mechanic, car doctor, he fix it or put it in junk heap!”
Let’s hope for the first option ;).
P.S. It’s going to be a light posting week around here, still working on the site re-design and implementing a new shopping cart system, hopefully this will be up and running very soon!
2 large red cooking apples
4 T. margarine (1/2 stick)
2 T. brown sugar
1/2 t. ground cinnamon
1/4 t. ground ginger
About 15 minutes before serving, core apples but don’t peel. Cut apples into 1/2″ thick slices. In large skillet, over medium heat, heat butter or margarine, brown sugar, cinnamon and ginger until butter melts. Add apples. Cook 3 to 5 minutes until apples are golden and fork tender.
This photo thank you card is from two girls who had a joint party, one for a birthday and the other for a dedication. They wanted a girly, soft feel on a photo card (i.e. single sided), so a muted color scheme was used to highlight these beautiful photos. The photos were converted to a soft rosy black & white to complete the look.
1/3 cup macadamia nuts — coarsely chopped
2 tablespoons unsalted butter
4 slices fresh pineapple
1/4 cup molasses
2 tablespoons dark rum
1 tablespoon lemon juice
1 pint coffee ice cream
Lightly toast the nuts in a small dry skillet over medium heat, stirring, until they are golden and fragrant, about 2 minutes. Immediately remove from skillet to prevent burning.
Melt the butter in a medium skillet and cook the pineapple over medium heat, turning once, until tinged with gold, about 2 minutes per side. Stir in the molasses and simmer, spooning the sauce over the fruit, for 3 minutes. Transfer the pineapple to 4 shallow dessert bowls.
Add the rum and lemon juice to the skillet and simmer, stirring, until slightly thickened, about 2 minutes.
Place a scoop of the ice cream on each pineapple slice. Spoon the sauce over the ice cream. Sprinkle with the nuts and serve immediately.
