Cell Phone Saturday #13

Key Lime Cake

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil

4 eggs

1 (3 ounce) package lime flavored gelatin mix

3/4 cup orange juice

1/2 cup butter

1 (8 ounce) package cream cheese

3 tablespoons fresh lime juice

4 cups confectioners' sugar

Directions

1. Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

2. To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

This was our familes St. Patrick Day dessert.
Yum!
I LOVE CAKE!

Sauteed Cabbage

I found this great recipe over here at Salads and Such.

I've never had cabbage cooked this way and I LOVE it!

I have a whole row of cabbage still in my garden

 so I will be cooking this dish more often!

Sauteed Cabbage

2 tablespoons clarified butter (I don't bother to clarify the butter.)

2 cloves garlic, thinly sliced

1/2 teaspoon caraway seeds

1/4 to 1/2 large Savoy cabbage, cored and thinly sliced (I use regular cabbage.)

Coarse salt and freshly ground black pepper to taste

1. Heat the clarified butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 to 45 seconds. Add the caraway seeds and toast lightly, stirring constantly until aromatic, about 30 to 45 seconds.

2. Add the cabbage and reduce heat to medium-low. Season with salt and pepper. Cook until soft and golden, about 10-15 minutes. Adjust seasonings and serve immediately.

Makes 4 servings.

Tasty Tuesday

4 Ingredients easy enough that M-Cat could make it!

Chocolate Pudding Dump Cake

Ingredients:

1 chocolate boxed cake mix

(I use the sugar free cake mix made with splenda)

1 small package chocolate pudding

(I use the instant sugar free pudding)

1 1/2 cups milk

(I used the 1% milk) 

1 1/2 cups (large handful) chocolate chips

(I used regular choco chips)

(For fun I threw some marshmallows on one end.

They were good.

All it really needed is some nuts. Next time it will have pecans.

Very easy and fast.)

Directions:

Preheat oven to 350 degrees.

Prepare the pudding with the milk according to package directions. Add the cake mix and stir well to combine (batter will be thick).

Smooth batter into a greased 9 x 13-inch pan. Scatter chocolate chips on top.

Bake for 30 minutes, or until edges pull away from sides.

Time:

40 minutes

Tasty Tuesday From My Garden

I know it is Wednesday but I am at the beach with the GRANDs and niece and nephew.

They are still sleeping so of course I'm blogging.

Once they are awake I'm done for the day.

It will be all Fun and Sun!

(Not my favorite to much any more. You find me in the

 shade under the hat and long sleeve shirt with a good book.)

I can not tell you how exciting it was to pick my first tomato of the season.

This is the first year we  have had any luck growing tomatoes.

Why are they such a fussy plant?

But they are my favorite by far!

I can eat three of these tomatoes just cut up with salt and pepper as a meal.

2 Handed Kitchen Sink Tomato Sandwich

Ingredients:

1 -2 large fresh picked vine ripened tomato

2 slices bread

salt and pepper

Kraft mayonnaise

Directions:

1 In the peak of tomato season, chill 1 very large or 2 medium size tomatoes that have been vine-ripened and have plenty juice.

2.Take 2- slices of bread and coat them with 1/4 inch good mayonnaise.

3. Add layer of tomatoes cut 1/4 inch thick.

4. Salt & Pepper to taste.

5. Add another slice of tomatoes and salt and pepper to taste again.

6. Add the other piece of bread on top of this.

7. Roll up your sleeves and start eating over the kitchen sink while the juice runs down your elbows.

BEST SUMMER SANDWICH BESIDES THE B.L.T!!

Tasty Tuesday

Alright Anna, here's the recipe.
You can also cut the oil to 3/4 cup
and that has turned out good. I want to cut it even more
to just a half a cup of oil but when I have baked
it it has been for others and not had time to
really experiment with their recipe.
*Also I have made it with Splenda granulated sugar
 and Splenda brown sugar. It's more dense and not as moist.
It's edible.

Zucchini Bread

2 eggs beaten

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

2 teaspoon vanilla

2 cups of grated zucchini

Mix Wet ingredients together.

Mix together dry ingredients.

3 cups flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon bk. powder

2 teaspoons cinnamon

3/4 teaspoons nutmeg

Add to wet ingredients. a little bit at a time.

Bake in bunt pan or two loaf pans and bake for an hour or a little longer if necessary.

Tasty Tuesday From My Garden

Sorry Tauna for showing off my garden veggies when you

haven't had decent weather to even plant your garden yet.

My Garden has done wonderful this year

compared to the last few years.

This salad was so easy.

Just boil your favorite pasta.

Drain and while it is still hot pour your favorite Italian dressing

over the top and stir it in and then let it continue to cool off.

Chop into small pieces your favorite garden veggies.

I was so excited to finally have broccoli grow in my garden.

I've planted it the last few years but have never had it bloom.

So I added my broccoli, yellow summer squash,

 green bell pepper, red onion, and cucumber.

The onion was the only thing I didn't grow.

Add the veggies to the cool pasta and then refrigerate

until cold. Enjoy!

 I've never had a tomato plant grow this big
so I had Anna stand beside it so we could tell how big it has gotten!

They haven't started turning red yet but this one will make

wonderful fried green tomatoes!

There are tomatoes just covering all 5 plants.

They have gotten so heavy they were falling over and so we have had to stake them qnd tie them up.

We have also had an abundant supply of cucumbers.

I've been making lots of zucchini bread.

10 loaves yesterday to give to my V/T sisters.

We never get tired of yellow squash cooked with Vidalia onions.

I also cooked a head of cabbage from my garden

yesterday but forgot to take a picture of it.

We have really enjoyed our fresh veggies and

feel very blessed to have had such a good garden this year.

Tasty Tuesday

Midwest BBQ Pasta Salad

1lb (or 6 cups) dry Garden Rotini pasta

1 cup ranch dressing

3/4 cup barbecue sauce

2 cups chopped chicken

1/2 cup bacon cooked and chopped in large pieces

1/2 cup bell pepper

i1/2 cup scallions minced

1/2 cup red onion chopped

1/2 cup peeled, seeded and diced cucumber

salt and pepper to taste

Cook Garden Rotini according to package directions. When pasta is "al dente" drain and rinse with cool water to stop the cooking. Drain off excess water thoroughly. Place all ingredients in a large mixing bowl and toss well Season to taste. Serves 6-8

I took this pasta salad to the Ward Social last Friday night.

First time I had ever made it.

Pretty good and great for summer BBQ's.

Tasty Tuesday

 

This oldest child of mine turned 32 the 28th of March.

He had his favorite meal.

 

 

And I made his favorite birthday cake again this year!

Pecan Praline Cheese Cake

Crust: • 1/2 stick of melted butter

•1 1/2 cups graham cracker crumbs

•1/4 cup granulated sugar

•Filling:

•4 packages (8 ounces each) cream cheese, softened

•1 can (14 ounces) sweetened condensed milk

•4 eggs

•1/3 cup all-purpose flour

•1 tablespoon vanilla extract

Preparation:

Preheat oven to 325°.

Combine crust ingredients and press into bottom of a 9-inch spring form pan.

In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until well blended. Pour into prepared crust. Wrap the bottom of the spring form pan in heavy duty foil; place the pan in a shallow baking pan, such as a jelly roll pan. Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or to a depth of about 1/2-inch. Bake for 1 hour, or until lightly browned. The cheesecake will be slightly jiggly in the center.

PECAN PRALINE SAUCE

1/2 stick butter

1 c. brown sugar

1 1/2 c. pecan halves

1/4 c. light Karo syrup

1/2 c. sour cream

Melt butter over low heat; add pecans. Stir until light brown; add sugar and syrup. Continue to stir until sugar is dissolved. Remove from heat and blend in sour cream. Pour over Cheese Cake.

I am way behind on blog posts that I may or may not ever catch up on.

Sugar Cookie Bars

For all of you who love Sugar Cookies but hate the rolling

 out the dough and cutting all those little bunny's or pumpkins

 or candy canes, just go with these Sugar Cookie Bars!

I am in love with these!

They are very moist and oh so yummy!

Just cut and ice with cute colored icing and you have a very delicious treat!

Sugar Cookie Bars

1 1/2 C sugar

1 C butter, softened

8 oz cream cheese, softened

1 egg

1/2 t almond extract

1 t vanilla

1/2 t baking soda

1 t baking powder

2 1/2 C flour

FROSTING:

1/2 C butter softened

4 oz cream cheese, softened

3 1/2 C powdered sugar

3-5 T milk

1 t vanilla

food coloring

1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes.

2. Add the vanilla and almond extract and beat for 1 minute more.

3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.

4. Add the flour mixture to the butter mixture and beat for about 2 minutes.

5. Press the dough into a large jelly roll (cookie sheet) pan.

6. Bake at 350 degrees for 20 minutes.

7. Let the pan cool completely.

8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes.

9. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth.

10. Frost your pan of cookies. Cut the cookies into bars and serve!

As a fun decorative option, you could pipe a bit of white frosting onto the bars. Just take about 1/4 of the frosting out of the mixer before you add the food coloring. Put the white frosting into to sandwich sized zip loc bag. Carefully snip the tip and pipe some fun decorations onto the bars.

I found this little gem of a recipe here! Thanks

Moon Rocks

Tasty Tuesday
A new recipe from the Ultimate Cake Mix Book.
These cookies were really interesting with the pretzels and oatmeal both in them.
They had a moist but crunchy texture.

Moon Rocks

1 pkg. devils' food cake mix

3 eggs

1/2 (1 stick) melted butter

2 cups slightly crushed (2 1/2 inch) pretzel sticks

1 1/2 cups old fashion oats

1 cup white or swirl chocolate chips

Preheat oven to 350*

Blend cake mix, eggs and butter in large bowl. Stir in pretzels, oats and chips. Dough will be stiff. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 7 to 9 minutes until set. Cool cookies on sheet at least one minute before removing to wire racks.

Recipe from Ultimate Cake Mix recipe book.

Tasty Tuesday

I won this great little book from a giveaway on Connie's blog.

I also got a way cute apron and a few other GREAT goodies.

This book is so cute.

It has a colored picture for nearly every recipe.

I've looked at every page at least 5 times. So fun.

The first recipe I decide to fix was these coconut cookies.

I made them to pass out to the sisters after my R/S lesson a few weeks ago.

The were received with lots of Yums!

Coconut Clouds

2 2/3 cups flaked coconut, divided

1 pkg. Yellow cake mix (I used a white cake mix in the above picture)

1 egg

1/2 cup vegetable oil

1/4 cup water

1 teaspoon almond flavoring

1. Preheat oven to 350*. Reserve 1 1/3 cups coconut in medium bowl

2. Combine cake mix, egg, oil, water and almond extract in large bowl.

Beat at low speed with electric mixer. Stir in remaining 1 1/3 cups coconut.

I used the small cookie scoop and scooped cookie dough balls into

the remaining coconut. Roll to cover lightly.

Place on ungreased cookie sheet about 2 inches apart.

3. Bake at 350* for 10 - 12 minutes or until lightly golden brown.

Cool a few minutes on the cookie sheet before moving to cooling racks.

Cool completely.

Store in airtight container.

Makes 3 dozen.

What I will do different next time I make them is this:

They reminded me of the Girl Scout Cookie, Samoas.

So I think that I would dip the bottoms in chocolate and then put chocolate stripes on them.

Can you say double Yum!

Tasty Tuesday

And YES I know it's Wednesday.

Chocolate Brownie Pudding

Chocolate Brownie Pudding

1 cup flour
1/2 teaspoon salt
3 Tablespoons cocoa powder
1 teaspoon vanilla
3/4 cups chopped walnuts
2 teaspoons baking powder
3/4 cups sugar
1/2 milk
2 Tablespoons melted butter

Topping
3/4 cups brown sugar
1/4 cups cocoa powder
1 1/2 cups boiling water

Mix flour, baking powder, salt, sugar and 3 Tablespoons cocoa powder together. Add milk, vanilla and melted butter and mix until smooth.Add chopped nuts and pour into a 8x8 square greased and floured pan.

Topping
Blend together brown sugar and 1/4 cup cocoa. Sprinkle over the batter. Pour boiling water over the entire pan of batter and topping. DO NOT STIR. Bake in preheated oven at 350* for 40~45 minutes. This will makes it's on chocolate pudding. Very moist. Be sure to top it with some ice cream or whipped topping.

Yum!!

V.D. Treats For V.T. Sisters

Thank you for the idea Connie.

They turned out so cute!

Best box mix ever!

Both of the above cupcakes were made from this mix:

Ghirardelli Chocolate Triple Chocolate Cupcake Premium Mix

Normally I do not like a box cake mix b u t ...

This cake mix rocks!!!!

I saw these on someones blog this week except

they were dipped in milk chocolate instead of white chocolate.

If it was your blog please leave a comment so I can give you credit.

These are just square pretzel with some peanut butter in the middle

then dipped in chocolate.

Wonderful!

Thanks to Kimmie at "Pink Cookies With Sprinkles."

These just say Happy Valentine's Day don't they?

I had a great time baking and delivering these treats

to the Sisters and to my family.

And, drum roll please .......

It was sunny and 72* today!

Can you say B.E.A.U.T.I.F.U.L!!

Beautiful day and thank you Heavenly Father!

Easy Peasy

I bought several flats of strawberries this past

summer and I saved these little baskets for a craft of some sort.

At the time I didn't know what I'd use them for.

I ran two rows of ribbon.

You could do all three rows.

If you can melt a bag of chips and crush some

candy canes you can make this wonderful Christmas bark in 3 minutes flat!

Really, it's that easy.

Over on Prudence Pennywise blog she had two different

step by step blog posts on how to do this and

just how easy it is to make.

Check it out here and here to see for yourselves!

I'm filling the little baskets with that wonderful bark.

It will make nice little gifts for teachers, neighbors,

Home and Visiting teachers or anyone you

need to remember this Christmas season.

Or just eat it yourself.

Enjoy!

Merry Christmas!

Tasty Tuesday

Vanilla Wafer Cake
or Coconut Pound Cake
6 eggs
2 sticks of butter
2 cups sugar
2 cups coconut
1 large box Wafer
1/2 cup milk
2 cups nuts
1 teaspoon vanilla
Cream butter and sugar together.
Beat in one egg at a time until smooth.
Add vanilla, wafer crumbs,
pecans and coconut.
Bake one hour at 350*

~~~~~~

The pictures really doesn't do it justice.

This is a really old recipe.

I remember my mama making this cake at Christmas time when I was a child.

It was always one of my favorites.

Still is.

It's a really moist cake and no need for any icing.

YUM!

A Great Christmas Cookie

Check here for other Ruby Tuesday pictures.

Red Velvet Gooey Butter Cookies

1 8oz. pkg. cream cheese

1/2 c. butter, softened

1 egg

1/4 tsp. vanilla

1 Red Velvet cake mix

1/2 c. powdered sugar

DIRECTIONS: Preheat oven to 350 degrees.In a medium bowl, cream together the cream cheese and butter. Stir in egg and vanilla. Add cake mix & stir until well blended.Powder sugar your hands well. Roll into 1" or 2" balls and dust balls in powdered sugar. Place 1" apart on ungreased cookie sheets (Siplast and parchment paper work well too) . Bake for 10 minutes. Leave on cookie sheet for 3 minutes or more before removing to cool on wire racks.

The original Gooey Butter Recipe, I posted here.

Fried Okra

Ingredients
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Directions
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Recipe courtesy of Paula Dean

Sweet Potato Supreme

Sweet Potato Supreme

3 cups mashed sweet potatoes

2 eggs beaten

1/3 cup melted butter

1 cup sugar

1/3 cup milk

1 teaspoon vanilla

Mix all together and spread in a greased 9 x 13 baking dish.

Topping

1 cup light brown sugar

1/3 cup all purpose flour

1/3 cups melted butter

1 cup copped pecans

Mix topping ingredients together and

sprinkle over the top of the sweet potato mixture.

Bake at 350* for 30~45 minutes.

Can be made ahead and frozen or refrigerated till ready to bake.

This is a must for us at Thanksgiving and Christmas.

Tasty Tuesday

My Daddy makes better Banana Pudding than your Daddy!!

And he enjoys making it and takes great care in making it so perfect.

I finally took the time to take some pictures of him making

it for our Crenshaw Family Reunion this past weekend.

See that cute smile, he was grinning at me for taking his picture.

He's having some health problems and is having some tests run today

could you please keep him in your prayers?

Thanks.

This is an email he sent us a few weeks ago about the said Banana Pudding:
Dear ones,
Last night I went to General Priesthood meeting at the Stake Center. Our Stake President, Gene Patch, was making his way around the chapel greeting and shaking hands with all the brethren, when he got to the Palatka bunch he came down the row shaking hands and when he got to me he said, "Hi Bro.Crenshaw, oh by the way, a few days ago, Elder Gonzales of the Seventy was in our home for dinner and my wife fix your recipe for your banana pudding and it was delicious and Elder Gonzales said so too. He continued and said to tell Bro. Crenshaw it was great. So we gave you the credit for the recipe."

Last year when we had Ward Conference and dinner afterwards I fix two pudding so most would have some. Well, the Stake Presidency and wives were there and they got some of my banana pudding and they told me the really liked it. Around the first of the this year President Patch and Sister Patch was here for a Scout Court honor. I spoke to them she ask if I would give her my recipe for my banana pudding and I said if you'll give me your e-mail I'll send it to you. So she did and then I did.

Didn't hear anymore about it until last night when he told me the above information. It tickled me and I laughed and laughed. What a moment, just had to share that with y'all.

Y'all be good.
Keep the Faith,
I love you all,
Papa, Billy

I just thought that was so sweet and wanted to share it with yall along with the recipe again!

Papa's Banana Pudding

Ingredients:

4-6 ripe bananas, mellow, not mushy

1 box of vanilla wafers

small can 8 oz of crushed pineapple

2 cups of cold milk, skimmed

1 large box INSTANT VANILLA pudding mix

1 tub of cool whip topping

Directions:

Make sure cool whip topping is thoroughly thawed. Place cut up bananas and wafers in layers in serving bowl. Save about 12-15 wafers and crumbs to decorate the topping. Mix together the crushed pineapple and its juice, 2 cups of cold milk and slowly stir in the instant vanilla mix, remember the box calls for 3 cups of milk but you are substituting 8 oz of pineapple & juice for one cup of milk. Then shake or beat with electric beater as directed on package, at least one and a half minutes, then pour evenly over the wafers and bananas. When the liquid has settled, spread the topping over the mixture. Add the saved wafers and add them in your own design and sprinkle on the crumbs. Best when chilled a few hours or over night in the fridge. Enjoy the taste and the compliments. Guaranteed!

Try it you'll like it, I promise!

Coconut Cheese Topped Brownies

I think I could rename these brownies,

German Chocolate Brownies,

because that is what they reminded me of when I tasted them.

Very easy to make and very moist.

Just make a box of Milk Chocolate, Fudge, Brownie mix

by the box directions.

Add one cup of milk chocolate chips to the mix.

Pour into greased pan.

Then mix together:

1 8 oz. package cream cheese

1 Tablespoon all purpose flour

3 Tablespoons sugar

1 large egg

Pour over brownie mix and spread to the edges.

Bake as per directions on the box.

Quick and fancy.

1 cup sweet coconut