Strawberry Cobbler Heaven

 

Ingredients

• 2 cup milk
• 2 cup sugar
• 2 cup flour
• 3 cup strawberries
• 2 eggs

Directions

1 Mix flour sugar milk and egg together pour half into a 9×10 baking dish
2 Dice strawberries sprinkle over batter pour remaining batter on top of strawberries
how to cook Strawberry Cobbler recipe
3 Bake @350 covered for about 30-45 or until golden serve topped with vanilla ice cream or whipped cream.

Tasty Mandarin Orange Pineapple Cake!

 

Ingredients :

• 1 box Duncan Hines Butter Cake mix
• 1/2 cup Wesson oil
• 1 11- ounce can mandarin oranges
• 1/2 cup sugar
• 4 eggs

Icing

• 12 ounce tub of Cool Whip
• small instant vanilla pudding mix
• 1 16 oz. can crushed pineapple

Steps :

Preheat oven to 350 degrees. Combine cake mix, oil, oranges with juice, sugar and eggs. Mix at medium speed for 2 minutes. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of the cake bounces back when touched. Cool in the pans for 10 minutes. Remove from pans and cool completely on cooling racks.
Icing
Drain juice from pineapple and set aside (If the icing seems to be too thick you can use it to thin it out a bit).
Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake according to these directions. Store the cake in the refrigerator. I think it is better the next day.

Cherry Layer Cake with Cherry Cream Cheese Frosting

 

Ingredients:
For the Cake

• 3 cups sifted cake flour
• 2½ teaspoons baking powder
• 1 teaspoon salt
• ⅓ cup unsalted butter, room temperature
• ⅓ cup vegetable shortening
• 1½ cups sugar
• ¼ cup maraschino cherry juice
• ¾ cup whole milk
• ¼ tsp almond extract
• 16 maraschino cherries, cut into eighths
• 5 egg whites, room temperature, stiffly beaten

For the Frosting:

• 8 oz (1 block) cream cheese, room temperature
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ¼ cup maraschino cherry juice
• 6 cups confectionary sugar

Directions:
For the Cake: Preheat oven to 350 degrees F. Generously grease and flour two 9-inch round layer cake pans (line bottoms with parchment, if desired) and set aside.
Sift the flour, baking powder, and salt together in a medium bowl; set aside.
Cream butter, shortening, and sugar in a large bowl until fluffy, about five minutes.
Measure out the milk, almond extract, and cherry juice into one liquid measuring cup together. Beginning and ending with the dry ingredients, alternately add the wet and dry to the creamed mixture. Beat well after each addition. Fold in the cherries.
Stiffly beat egg whites in a separate bowl. Fold in ⅓ of egg whites to batter to lighten it. Fold in the remaining egg whites until mixture is well combined.
Divide the batter between pans and bake for 30 to 35 minutes, or until springy to touch.
Cool cakes in pans on wire racks for about 10 minutes. Using a thin knife, loosen carefully around edges and turn out onto the racks. Cool to room temperature.
For the Frosting: Cream together the butter and cream cheese with half the confectionary sugar. Add the cherry juice. Mix in enough of the remaining confectionary sugar to get the taste and consistency desired

THIS IS A KEEPER. Everyone LOVES Caramel Cake for the holidays!

 

INGREDIENTS

• 3 sticks butter
• 3 cups sugar
• 5 eggs
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/4 cups whole milk
• 1 teaspoon vanilla

How to make it :
Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.

Caramel Icing
Ingredients:
2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

How to make it :
Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between the layers.

Don’t Buy Fabric Softeners Anymore – They Are Harmful! Make Yourself a Natural and Inexpensive One!

 

Ingredients:

10g baking soda
150-200 ml hot water
800 ml apple cider vinegar
20 drops essential oil

Preparation:

You need a big plastic container (3-5l), because of the bubble reaction. Combine water, baking soda and apple cider vinegar together. The ingredients will cause a chemical reaction, releasing bubbles all over the place.

Once the liquid “settles,” pour it into your softener tank, and make sure you use a jar, as it works best.

Add essential oil of your choice, close and shake well.

Extra tip:

Shake the softener before every use. Four tablespoons of the homemade softener are enough for one use.

Cherry Layer Cake with Cherry Cream Cheese Frosting

 

Ingredients

• 3 small (4 serving size) packages instant pudding Prepared as directed (6 cups)
• 8 oz cool whip thawed
• 1 Box graham cracker

Instructions
Lay out graham crackers in a 9 x 13 pan
Cover graham crackers with half of pudding
Layer graham crackers over the pudding layer
Cover graham cracker layer with remaining pudding
Top with cool whip
Refrigerate overnight or for at least 6 hours
Cut & serve like cake

CAJUN SHRIMP & SAUSAGE PASTA

 

Ingredients

• 1/2 – 3/4 lb cooked fettuccine
• 2 TBS olive oil
• 1 lb peeled, deveined raw large shrimp
• 1 TBS plus 2 tsp Essence seasoning (recipe below – I think you can buy this, too.)
• 1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)
• 1/2 cup diced green pepper
• 1/2 cup diced yellow onion
• 1 TBS minced garlic
• 1/2 cup chicken stock
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 cup heavy cream
• 1/2 cup grated ParmesanEssence Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions
Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
Add the garlic to the pan and saute for 30 seconds.

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.

Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.

Add the heavy cream to the pan and cook an additional 2 minutes.

Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.