recipes

DUMP CAKE
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can crushed pineapple
1 (16.5 ounce) can pitted dark sweet cherries
1/2 cup butter

Preheat oven to 350 degrees F (175 degrees C).

Dump pineapple and cherries (I use any fruit as long as it same amount ) into one 9x13 inch pan and mix together.

Top with cake mix and slice butter or margarine over mix.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until brown and bubbling. Remove and serve warm or cold.

RECIPES

STRAWBERRY CREAM CHEESE THUMBPRINTS
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration

In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of strawberry preserves.

Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

COOKIES

PEANUT BUTTER COOKIES
1 package yellow cake mix
1 cup Peanut butter (I use crunchy)
1/2 cup vegetable oil
2 eggs
2 Tablespoons water

Pre Heat oven to 350 dregrees

Pour cake mix in large mixing bowl. Make well in center. Add ohter ingredients in well. Mix until well blended.

Drop by teaspoon into ungreased baking sheet. Flatten with fork.
Bake 10 to 12 minutes. Let cool on sheet 2 to 3 minutes before
removing to wire rack to cool completely.

NO BAKE RUM BALLS
2 1/2 cups crushed vanilla wafers
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
1/4 cup rum

In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.

Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

Absolutely Excellent Oatmeal Cookies
1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets

In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

MICROWAVE FUDGE
1 1/2 cups sugar
1 can (130z) evaporated milk
1/4 cup butter
1/4 teaspoon salt
3 cups minature marshmallows
1 package (12oz) chocolate chips
1 cup chopped nuts(optional)
1 teaspoon vanilla

Combine sugar, milk, butter and salt
in a 3 quart casserole or mixing bowl
microwave safe
Loosely cover with lid or plastic wrap.

Microwave on high (100%) for 3 to 4
minutes or until boiling. Uncover
Microwave on high (100%) for 18 to
20 minutes.

Stir in remaining ingredients until
marshmallows and chocolate melt.

Pour into well greased baking dish
I use jelly roll pan for thinner Fudge.

CANDY

FUNKY FRITO FRUCKIES
10 1/2 ounces corn chips
1 cup white sugar
1 cup light corn syrup
1 cup creamy peanut butter (I used chunky)
1 package (12oz) chocolate chips

In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Add Fritos to mixture mix but not until soggy.

Pour mixture into a greased 10 x 15 inch pan. Spread evenly. Melt chocolate chips. Pour over frito mixture. Let cool, I do it in refrigerator. Cut into pieces.

CAKE

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