1 Duncan Hines Deluxe Lemon Supreme cake mix
1 pkg lemon instant pudding mix (4 serving size)
½ cup Crisco oil *
1 cup water
1 cup confectioners sugar
2 tbsp lemon juice
Preheat oven to 350. Blend all ingredients in a large bowl, beat at medium speed for 2 minutes. Bake in a greased and floured 10 inch tube pan for 45-55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. Combine confectioner sugar and lemon juice and drizzle over cake.
*Use Crisco as other oils cause cake to fall.
~ June makes this for church potlucks and it’s one of my long time favorites.
TOTAL TIME: Prep: 30 min. + chilling overnight
MAKES: 6-8 servings
Nutritional Facts1 serving (1 slice) equals 432 calories, 22 g fat (12 g saturated fat), 44 mg cholesterol, 187 mg sodium, 57 g carbohydrate, 1 g fiber, 4 g protein.
For all those wanting the recipe... Some friends were talking about how tasty this casserole was, and the swim dinner was the first and only time I have made this dish. I made only a half recipe, which fills a 9x13 casserole. Enjoy!
4 cups chicken tenders, cooked and cut up (I used about 1 2/3 pounds) I'm sure you could use any chicken, but tenders are easy to cut up
4 cans cream of chicken soup (2 cans)
4 cans Rotel tomatoes with chilies (2 cans) using one can original and one can HOT would add some kick to your dish :)
2 cans peas (I skipped the peas, thinking HS boys would skip peas)
20 ounces vermicelli (I used a 20-oz. box thin spaghetti)
4 cups shredded Monterey Jack/Colby cheese (I used a 2-cup pkg. shredded Colby/Jack)
(I tossed in some "Mexican" spices--cilantro, cumin, extra pepper, and sprinkled the chicken with "Slap Ya Mama", my favorite spicy seasoning salt, before cooking)
Bake the chicken, covering it halfway through to keep it moist and to create some juices. Cut up chicken into bite-size pieces. Cook pasta until just tender, as it will cook some more in the sauce, and drain. Mix together soup, tomatoes, (peas), and HALF of cheese (I mixed in about 2/3) and spices if you use them. Stir in chicken pieces and blend, then stir in pasta. Transfer to 9x13 baking dish and cook, covered, for about 20 minutes at 350 degrees. Sprinkle remaining cheese over casserole, cover only lightly (leave edges of foil loose), and return to oven for another 10 minutes. Serve hot. You can make this ahead and refrigerate it, but you would need to bake longer covered to heat it through before adding cheese on top.
This makes a huge batch!
In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight. Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups.
Nutritional Facts: 1/4 cup dip equals 95 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 335 mg sodium, 8 g carbohydrate, 2 g fiber,
© Taste of Home 2014
from Nestle verybestbaking.com & courtesy of Gwenette Gaddis
1 cup (2 sticks) margarine, softened
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
2 cups (a 12-ounce package) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Grease a 13x9-inch baking pan. Beat margarine in a large mixing bowl until creamy. Beat in flour, brown sugar, and salt until crumbly. With floured fingers, press 1-3/4 cups crumb mixture into bottom of pan; reserve the remaining mixture. Bake for 10-12 minutes or until edges are golden brown. Combine 1 cup morsels and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop jam by rounded teaspoons over crumb mixture. Sprinkle with remaining morsels. Bake for 25-30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.Makes 3 dozen bars.
from Annette Hill Briggs
1 large onion, diced
3-4 cloves of garlic, minced
2 Tbsp. olive oil
1 envelope of McCormicks white chicken chili seasoning mix
1 15 oz can of chicken broth (or 2 cups homemade)
1 48oz jar of Great Northern Beans
2 cans mild Rotel tomatoes
2 ½ cups cooked, shredded chicken
2 cups water
1 pint half & half
16 oz sour cream
2 cups sharp cheddar cheese, shredded
Heat olive oil in large pot, add onion and garlc saute until clear. Add beans (with liquid), chicken broth, chicken, rotel tomatoes, seasoning mix and water. Heat until boiling then reduce heatand simmer 45 minutes, stirring often. Stir in half/half and sour cream. Cook 30 more minutes on low.
Serve with cheddar and tortilla chips.
NOTES: Tastes best when cooked ahead and reheated. Just as good without the chicken!
from Annette Hill Briggs
1 cup self-rising flour
1 stick margarine or butter
1 cup powdered sugar
* 6 oz instant chocolate pudding
1 cup chopped pecans
* 1 8-oz brick cream cheese
* 3 cups cold milk
* 1 large tub cool whip
Melt butter and mix together with pecans and flour. Press into bottom of glass 9x13. Bake 20 minutes & let cool COMPLETELY!! (Rush on this and you'll be sorry.) Mix 1 cup cool whip, powdered sugar and cream cheese. Spread over COOLED crust. Combine pudding mix and cold milk. Pour over white layer & set in fridge until it is firm. (30 minutes more or less). Spread rest of cool whip over top and keep in fridge until serving.
*sugar free, low fat and fat free all work fine
Note: Bug King is really Doris King, longtime family friend
from Joyce Cookman
1 head of Napa cabbage–chop as thin as possible
1 bunch of green onions–chop including greens
½ cup of sesame seed
1 cup sliced almonds
2 pkg. of ramen noodles crushed (discard seasoning packs)
1 stick of butter (or soy butter)
¾ cup canola oil
½ cup sugar
¼ cup vinegar
2 tbsp. soy sauce
Melt butter and add sesame seeds, almonds and crushed noodles. Brown and cool. Heat dressing to boiling. Boil for one minute. Chill.Keep cabbage, onions, crunchies and dressing separate until ready to eat. Toss and serve.
This salad does not keep well overnight because everything becomes mushy.
*We always call this “Sheila Salad” because I first obtained this recipe from my longtime friend, Sheila Van Bree, who after many years in Bloomington, now lives in Texas. I’m happy to share this recipe in honor of a great cook and a great friend!
5 pounds of beef spare ribs
1 cup real maple syrup (pancake syrup will not work)
3 Tbsp orange juice concentrate
3 Tbsp catsup
2 Tbsp soy sauce
1 Tbsp dijon mustard
1 Tbsp Worstershire sauce
1 tsp curry powder
2-3 cloves garlic, minced
2 green onions, chopped
1 Tbsp sesame seeds, toasted
Preheat oven to 350. Place ribs on a rack in a large baking pan ( I put cooling rack inside a lasagna pan) and cover with foil. Bake 60-90 minutes. Meanwhile, in a saucepan, combine maple syrup, orange juice concentrate, catsup, soy sauce, mustard, worstershire, curry powder, garlic and onions. Bring to a boil, reduce heat and boil gently for 15 minutes. Remove from heat and set aside. When ribs are done, remove from rack and drain pan. Return ribs to pan or smaller baking dish and cover with maple sauce. Bake, uncovered, basting often for 35 more minutes. Move to platter and sprinkle with seeds.
I like to serve this with mashed potato casserole. Tastier if made ahead, refridgerated and reheated!
These are some of our favorite and most requested recipes at church potlucks.