Friday, December 30, 2011

Corn Salad

This is one of those recipes that is underated but everytime I make it people rave about it. Make sure you make it the day/night before to give it time to marinate.

Corn Salad

32 oz. bag of froze corn

3/4 C Helman's Mayo

1 diced red pepper

3 green onions

1/2 C shredded cheddar cheese

small bag of chili cheese fritos

Marinate 1st 4 ingredients overnight in fridge. Just before serving add cheddar cheese and crushed fritos.

Crock Pot Pulled Pork

This was really good. Great flavor and so easy to fix and forget. Don't let the root beer steer you away. I actually use diet root beer. Make this the night before, shred and you can pop back in the crock to warm up. The flavors have time to marry this way as well.

Crock Pot Pulled Pork

2 lb. pork tenderloin

12 oz. can or bottle of root beer

18 oz. bottle of your favorite BBQ sauce ( I used Sweet Baby Ray's)

Place pork tenderloin in crock pot; pour root beer over the meat. Cover and cook on low for 6-7 hours. Shred pork, drain and add barbecue sauce.

Easy Baked Beans

This was a quick tasty crock pot dish that's perfect to take to a potluck or picnic.

Easy Baked Beans

2 cans (28 oz. ea.) Vegetarian baked beans, drained

1 medium onion, chopped (1/2 cup)

2/3 C barbecue sauce

1/2 C packed brown sugar

2 Tbsp. ground mustard

Mix all ingredients in 3.5 to 6 qt. crock pot. Cover and cook on low 4-5 hours.

Cranberry Cheese Spread

This is a tasty recipe that is perfect to take somewhere when you need a quick appetizer. This recipe makes enough for two appetizers. Serve this with crackers.

Cranberry Cheese Spread

2 pkg. (8oz. ea.) cream cheese, softened

1 can (14oz.) whole berry cranberry sauce

1 can (4oz.) chopped green chilies, drained

1 green onion, sliced

1 Tbsp lime juice

1/2 tsp garlic salt

1/2 tsp cayenne pepper

1/2 tsp chili powder

assorted crackers

Place cream cheese on a serving plate. Combine the cranberry sauce, green chilies, onion, lime juice and spices in a small bowl. Spoon over cream cheese. Serve with crackers.

Tuesday, December 27, 2011

Eggnog French Toast

Simple...but DELICIOUS!!!! Made this Christmas morning and received RAVE reviews! You must have the texas toast bread, it truly makes this dish.

Eggnog French Toast

3-4 eggs
A big splash of eggnog
A splash of vanilla extract
Pinch of salt

Mix it up.

6 thick slices of your favourite bread.

Heat pan, add some butter..

Dip the bread in the mixture, let it soak a few seconds then fry them up until golden on both sides flipping half way.

photo courtesy of justataste dot com

Amish Breakfast Casserole

I made this for Christmas morning and it was fantastic! I like my breakfast casseroles to have potatoes in them and this was by far the best one I've had yet. I substituted cooked Jimmy Dean Maple sausage links in place of the bacon which my gallbladder hates and omitted onion. Do not skip the cottage cheese. Even if your family doesn't like it, you'll never taste it BUT it does add to the creaminess and set up of the dish!!

Amish Breakfast Casserole

  • 1 pound sliced bacon, diced
  • 1 medium sweet onion, chopped
  • 6 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups shredded Cheddar cheese
  • 1 1/2 cups small curd cottage cheese
  • 1 1/4 cups shredded Swiss cheese

  • In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

  • picture courtesy of Taste of Home

Sunday, November 13, 2011

Baked Potato Soup

I have this fear of cooking with sour cream. Every time I've done so, it comes out curdled and it just grosses me out. I found this recipe for Baked Potato Soup that used cream cheese in it's base so right away I was interested. Although I'm not a HUGE soup eater, I found this to be very good although I do believe the recipe needs some more salt. I'll let you be the judge so I won't alter the base recipe to include more. Overall this is a keeper!

Baked Potato Soup

5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 large yellow onion, diced
10 cloves of garlic, whole
8 cups chicken stock
16 oz cream cheese softened (I used 8oz regular and 8oz low fat)
1 TBS seasoned salt or all-purpose seasoning

Crumbled bacon
Shredded cheddar cheese
Green onions

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Remove and puree the garlic cloves and cream cheese along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
Stir until soup is well blended.
Top with your choice of garnishes & serve!

photo courtesy of rachelraydotcom

Little Italy Pasta Salad

I got this recipe from a local supermarket's sale flyer. It sounded good and was perfect for summer pot luck's and picnic's because there was no mayonnaise to go bad. What happened was a delightful salad that I've made countless times since because it's so darn good and easy.

Little Italy Pasta Salad

12 oz (1 box) of Fusilli pasta
15 grape tomatoes cut in 1/2
2 slices (1/4 in thick) Genoa Salami cut into 1/4 in. pieces
2 slices (1/4 in thick) provolone cheese cut into 1/4 in pieces
1 slice (1/4 in thick) hickory smoked ham cut into 1/4 in pieces
1 medium cucumber cut lengthwise in half and thinly sliced
2 C loosely packed fresh baby spinach leaves sliced
1 C mild banana pepper rings drained
1 C Italian salad dressing
1 tsp Italian seasoning
1 tsp salt
1/2 fresh ground black pepper

Cook pasta according to box. Rinse pasta under cold water and drain well!
In a large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.

picture courtesy of savemartdotcom

Sunday, November 6, 2011

Christmas Crack

The title pretty much explains how this tastes and how hard it is not to eat the WHOLE.DARN.PAN.
Good luck.

Christmas Crack

1 C butter
1 C light brown sugar
40 saltine crackers, whole (one sleeve)
12oz chocolate chips
chopped nuts or toffee bits

Preheat oven to 375 deg. F.
Line a jelly roll pan (15x10) with foil and spray with non-stick cooking spray. Lay out the crackers side by side until they cover the pan.
Boil butter and brown sugar about 3 to 5 min. stirring constantly until it's pulling away from the sides of the pan. Pour hot mixture over crackers and spread it out until it covers all the crackers. Bake in preheated oven until the whole thing is bubbly, about 5-7min. Don't let the edges burn!
Remove from oven and immediately pour chocolate chips over the top. I put this back into the oven for a few minutes to encourage the chips to melt. Take out and spread chocolate over caramel mixture. Sprinkle crushed nuts or toffee over it all. Let cool at room temperature then pop into refrigerator for an hour. Pull out and break into smaller pieces. Store in airtight container and ENJOY!

photo courtesy of blago dot net

Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

This was really good. The kids even loved it (unheard of especially since I slipped and called it "pork" instead of "chicken" which I call ALL white meat so they eat it). I didn't have the cornbread stuffing so I used chicken and I omitted pecans since I didn't have any on hand. Delicious anyway.

Crock Pot Pork Chops with Jalapeno Pecan Cornbread Stuffing

6 boneless loin pork chops,
1" thick 3/4 cup onion, chopped
3/4 cup celery, chopped
1/2 cup pecans, coarsely chopped
1/2 medium jalapeno pepper, seeded and chopped
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary leaves
1/8 teaspoon black pepper
4 cups cornbread stuffing mix
1 cup reduced-sodium chicken broth (increase to 11/4 C for moister stuffing)
1 egg, lightly beaten

Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until vegetables are tender; set aside. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing into slow cooker. Arrange pork on top. Cover and cook on Low for 6 hours or until pork is tender.

photo courtesy of Food Nework

To Die for Blueberry Muffins

Absolutely delicious. 'Nuff said.

To Die For Blueberry Muffins

1 ½ cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil (or vegetable oil)
1 egg
1 teaspoon vanilla
enough milk to fill one cup
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1/3 cup all purpose flour
1/4 cup butter, cold and cubed
1 1/2 teaspoons cinnamon

Preheat the oven to 400. Grease the muffin cups or use muffin liners.

Combine the flour, sugar, salt and baking powder in a large bowl. Whisk to mix. Place the vegetable oil into a 1-cup measuring cup and add the egg and vanilla. Pour in enough milk to fill it to the 1-cup line. Pour this into the flour mixture and mix just until combined. Don’t over mix! Gently fold in the blueberries. The batter will be thick.

Fill the muffin cups to the top. I used an ice cream scoop and one scoop filled them perfectly.

To make crumb topping:

Mix together the brown sugar, flour, cubed butter and cinnamon. Using a pasty blender or a fork combine until the butter is pea sized. Sprinkle over the muffins before baking. I used a heaping tablespoon for each one. Trust me, heaping mounds of topping are a good thing.

Bake 20 - 25 minutes in a preheated oven or until they test done. Let cool 5 minutes in pan, and then remove from pan to cool on a rack.

photo courtesy of friendseat dot com

Chipotle Marinated Grilled Chicken

LOVED this!! The flavor was great and not too spicy. I marinated this overnight and used boneless skinless chicken breasts. Please note that if you DO use olive oil, it will solidify in the refrigerator and look like a complete gloppy mess. It will still taste fantastic though. The next time around I will use canola oil and see how things go. I suspect it'll turn out just fine.

Chipotle Marinated Grilled Chicken

3 chipotle peppers in adobo sauce
2 garlic cloves
1/4 tsp cayenne pepper
1/4 tsp paprika
1/8 tsp ground black pepper
1/8 tsp ground cumin
2 Tblsp lime juice
2 Tblsp Worcestershire sauce
2 Tblsp honey
1/4 C balsamic vinegar
1/4 C olive or canola oil
4 skinless boneless chicken breasts

Place all ingredients minus chicken breasts and kosher salt into blender and blend until smooth and no garlic pieces remain. Pour 1/4 of the marinade into a small dish and set aside. Put chicken breasts into a large ziplock bag and add marinade. Allow to marinade in refrigerator for a minimum of two hours and maximum 24 hours.

Grill chicken breasts until no longer pink inside and baste with remaining marinade for the last couple minutes of grilling.
*Don't ever baste raw meat as you will contaminate your basting marinade and thus possibly contaminate your cooked meat with raw juices.

photo courtesy of best healthy diet recipes dot com

Sunday, September 25, 2011

Pumpkin Nutella Swirl Bread

Wow. This pumpkin bread is FANTASTIC. It's UNBELIEVABLY moist and the nutella give it that chocolate punch. What too this just over the top was the raw cane sugar I sprinkled on the top. A bit of crunch goodness that makes every bite sing in your mouth. Put on a sweatshirt, turn on the football game and make this. You won't be sorry.

Pumpkin Nutella Swirl Bread or Muffins

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
8 tablespoons Nutella (2 tablespoons per mini loaf) ***see note below

1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

*Note-You can make regular size loaves. This recipe should make 2 8×4 loaves. Adjust baking time to about 60 minutes. You can also make muffins, but I am not sure how many you will get from a full recipe since I did some mini loaves and some muffins. For muffins cook between 15-20 minutes. I also recommend doing additional nutella in the middle of you muffins or loaves. Just fill the pan half way and swirl in some nutella just like the recipe calls for on top.

Picture courtesy of realmomkitchendotcom

Tuesday, September 20, 2011

Blue Ribbon Chili

This chili is da-bomb. So much flavor and it tasted even better the next day. I have to say I like this better than my "go to" chili recipe. You could eaisly make this in the crock pot too. Just leave it on low for a couple hours, stirring every so often so the bottom doesn't burn.

Debdoozie's Blue Ribbon Chili

2 pounds ground beef (I used ground turkey)
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa (I used medium heat, perfect!)
4 tablespoons chili seasoning mix (I used one whole package)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can pinto beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Sunday, September 11, 2011

Caramel Apple Salad

OK this recipe should really be named "candy apple salad" BUT since I already have a recipe listed here by that name, I went with Caramel Apple Salad because this DOES taste like a caramel apple you'd get from a fair but without the calories or caramel to be exact LOL. This is as low fat as you can get, it's delicious and easy to throw together and take on the go. My Aunt makes it for many a family gathering and we all love it.

Caramel Apple Salad

4 Cups Granny Smith Apples, peeled, cored and chopped
(I used honey crisp and it was delicious)
½ C. Sugar (I used Splenda - 12 packets)
1 8 oz. Crushed Pineapple with Juice
1 T. Flour
1 Beaten Egg (I used egg whites)
1 T. Vinegar
1 8 oz Cool Whip (I used “light“)

1 C. Coarsely chopped dry roasted peanuts

In saucepan over medium
heat, stir egg, flour, sugar, vinegar and pineapple. Cook until thick, about six minutes. Cool. In large bowl, fold pineapple mixture and cool whip. Carefully mix in apples and ½ cup peanuts. Sprinkle the rest of the peanuts on top.  

Friday, September 9, 2011

Buffalo Chicken Wraps

OMG!! LOVE THESE!!! I thought that they'd be "OK" but they turned out SOOO GOOD!! Totally something that you could make a head of time and bake just when you needed them or they'd even be good reheated in a toaster oven. I made them as written only with a smaller amount of blue cheese only because I'm not a huge fan of the cheese.

Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g

Sunday, August 28, 2011

Apple Toffee Dip

How to take a perfectly healthy fruit and turn it into something that makes the angels weep. This is just delicious. I could eat it with my fingers because pausing to get a spoon would just take up too much time. Served with freshly sliced Granny Smith apples to marry a tart and amazingly sweet dip together. Heaven.

Apple Toffee Dip

2 8oz cream cheese

3/4 cups brown sugar

1/4 cup sugar

1 tsp vanilla

1 pkg heath toffee bits

Mix everything together and serve with apple slices!

Wednesday, August 24, 2011

Taco Stuffed Shells

These were a nice change from our typical taco night. They reheated up very well for work the next day and I'd definitely make them again!

Taco Stuffed Shells

1lb ground turkey
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

In a fry pan cook ground turkey and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While meat mixture is cooking, cook the pasta shells, drain and toss well with butter.
Pour salsa in the bottom of a 9 x 13 inch baking dish.
Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Cover and bake in the oven at 350 degrees for 30 minutes.
After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Saturday, August 13, 2011

FANTASTIC Do-It-All Marinade

This marinade was AWESOME! I used it on boneless, skinless chicken breasts and not only was the chicken soooo tasty and juicy, it gave the breasts a great color. Love this!! I can guarantee it would be just as good on pork or beef.

Do It All Marinade

3/4 cup olive oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon pepper
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh parsley

Whisk all ingredients together. Pour marinade over chicken, steak or pork; cover and chill meat for at least 5 hours. Remove meat from marinade, discarding marinade. Cook as desired.

Friday, July 29, 2011

Slow Cooker Hoisin Pork Wraps

What a different twist on say BBQ pulled pork or chicken. Tangy, easy and quite good. I'd make this again and I'd also consider it for a pot luck or group get together. Made as written with no substitutions.

Slow Cooker Hoisin Pork Wraps

1 - 2 lb boneless pork roast, trimmed of fat
5 Tbsp hoisin sauce
1 Tbsp grated gingerroot
1 tsp Chinese 5 spice powder
2 garlic cloves, minced
10 - 10" flour tortillas
3 cups shredded lettuce
1/2 cup sliced green onions
1 - 15 oz can mandarin orange segments, drained

Place pork roast in 3 to 4 quart slow cooker. In small bowl, combine 4
tablespoons of the hoisin sauce, gingerroot, 5 spice powder and garlic
and mix well. Spread mixture over pork.

Cover; cook on Low setting for 7 to 8 hours.

About 15 minutes before serving, heat oven to 300 degrees F. Wrap
tortillas in foil. Heat packet at 300 degrees F. for 10 to 15 minutes or
until warm.

Meanwhile, remove pork from slow cooker; place on cutting board. Stir
remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork
with 2 forks then return to slow cooker and mix well.

To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top
each with lettuce, onions and orange segments. Roll up.

Makes: 10 wraps

Thursday, July 28, 2011

Doreen's Ham on the grill

Let me start by saying I don't know who Doreen is but her Ham on the grill is delicious!!! Made exactly as written, basted during grilling and used the ham steaks from Costco. YUMMY!!!

Doreen's Ham on the grill

1 C brown sugar
1/4 C lemon juice
1/3 C prepared horseradish
2-4 large ham slices or steaks

Turn on grill low, lay aluminum foil over grill grate and spray with nonstick spray before putting ham on. Meanwhile, combine all above ingredients and heat in microwave for approx. 1 min until warm. Baste ham slices with marinade while on grill. Turing at least once during cooking. Cook for about 6-8 min per side or until desired doneness.

Monday, July 18, 2011

Candy Apple Salad

This salad is a GREAT picnic or potlock addition! It's so yummy, make sure to soak your apples in Sprite to keep them from browning (better than lemon juice!). Also, if you freeze your Snickers Bars, you can put them in a ziplock bag and smash them into bite size pieces vs. chopping them at room temperature (I've been known to sample a bit too much when they're bite size room temp. candy bars vs. the frozen broken pieces). Love this salad!

Candy Apple Salad

1 1/2 C cold milk, use skim or 2%

(1) small pkg. sugar free vanilla pudding
(3-4) Granny Smith apples, diced into bite size pieces

(3) 2.07 oz Snicker Bars cut into bite size pieces

8oz. Cool Whip; thawed

Combine milk and pudding and let stand 2 minutes. Gently fold pudding and whipped topping together with apples and candy bars. Refrigerate until ready to serve.

Sunday, July 17, 2011

Nan's Chocolate Trifle

What's that old adage? Anything in a trifle dish is good. Really, anything. I'm including this recipe on my all stars blog because my dear Nan thought this was the best dessert she's ever eaten. I have to laugh because although I do love it, I never considered it the BEST dessert but my grandmother didn't give out high praise to food very often so because of that, here it is.

Nan's Chocolate Trifle

1 box chocolate fudge cake mix
1 60z instant chocolate pudding
1/2 C STRONG coffee
12oz Cool Whip
6 Heath Bars crushed

Bake cake according to package directs for a 13x9 pan. Cool completely.
Prepare pudding according to package directions.
Crumble 1/2 C of chocolate cake and set aside in a bowl. Take 1/2 of the remaining cake and crumble it in the bottom of a trifle bowl. Next add 1/4 C of the strong coffee over the cake layer, then 1/2 of pudding and 1/2 of cool whip and 1/2 Heath Bars. Repeat these layers one more time. Mix remaining Heath Bars and reserved chocolate cake crumbs together. Sprinkle that on top of trifle. Cover with plastic wrap and let sit in refrigerator for 4-5 hours.

**NOTE: THIS IS BEST IF LEFT OVERNIGHT so make it the night before you need it**

Better than Sex/Hugs/Anything cake

Because it IS better than all of the above. Hands down. Making this the night before you need it takes it over the top. Everything becomes one. Buddha would be so proud.

Better than _____ cake

  • 1 (18.25 ounce) package German Chocolate cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1 jar butterscotch or caramel ice cream topping
  • 3 (1.4 ounce) bars chocolate covered toffee, chopped
  • 1 (8 ounce) container of Cool Whip topping, thawed

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 10 minutes. Make holes across the top of the cake with the end of a wooded spoon, making sure not to go through to the bottom.
Pour sweetened condensed milk over cake and let sink into holes. Then pour ice cream topping over cake and let that sink into holes. Refrigerate until completely cool. Spread cake with Cool Whip and sprinkle the toffee bar over frosted cake. Refrigerate until ready to serve.

Raspberry Cake

This cake made me famous 'round these parts. It's delicious. Perfect for a hot summer evening (or breakfast...don't judge me). It's been a challenge at times finding the frozen raspberries IN JUICE but Bird's Eye makes them so start looking now at your favorite store. Maybe they can order them for you. It's worth the effort, I swear. Oh and make this as written before you change it up. It's so good, I'd hate to have you miss out on the original cake.

Raspberry Cake

  • 1 package (18-1/4 ounces) white cake mix
  • 1 package (3 ounces) raspberry gelatin
  • 4 eggs
  • 1/2 cup canola oil
  • 1/4 cup hot water
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained

  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.
Yield: 12-16 servings.