Lemon Cake

When we say Lemon Cake, we mean SUPER LEMON-Y Lemon Cake.  This is not for someone who doesn't love lemon.

1 pkg lemon jello
2/3 cup Vegetable Oil
1 box Yellow Cake Mix
4 Eggs
1/2 tsp Lemon Extract

Topping:
2 cups Powdered Sugar
Juice from 2 Lemons (1/2 cup)

Dissolve lemon jello into 1 cup boiling water.  Cool.
Mix vegetable oil with yellow cake mix.  Mix well.  Add 4 eggs and mix well.  Add lemon extract and jello mixture.  Mix well.
Pour into 13x9 inch pan and bake at 350 for 40 minutes.

After baking, poke holes in cake with fork or toothpick, mix powdered sugar & lemon juice, and pour mixture over cake.  Will create a thin, sugary glaze.

Easy Chocolate Ice Cream

2 quarts chocolate milk
9 oz thawed cool whip
1 can sweetened condensed milk

Mix ingredients together and freeze in ice cream freezer.

Nana's Fluffy Cheesecake

8oz cream cheese, softened
8oz cool whip
1/3 cup sugar
1 cup sour cream
2 tsp vanilla
1 graham cracker crust

Beat cream cheese until smooth.  Gradually add sugar, blend in sour cream and vanilla.  Fold in cool whip and spoon into graham cracker crust.  Chill for 4 hours before serving.

Peach Crunch

2 sticks butter
2 cups flour
1 cup pecans

Put flour in 9x13 pan.  Cut butter into flour with 2 knives.  Put pecans in and mix.  Press into pan with fingers.  Bake at 325 for 15-20 minutes.  Allow to cool completely.

1 Large Cool Whip
8 oz. cream cheese
1 box confectioner's sugar

Mix all together.  Spread on top of flour mixture.  Allow to stand in fridge for 3 hours, or until set up.  Top with 2 cans pie filling.  Refrigerate.

Cherry Cheese Pie

9-inch graham cracker crust
8 oz. cream cheese, softened
14 oz Eagle brand milk
1/3 cup real lemon juice
1 tsp. vanilla
Canned Cherry Pie Filling

In large bowl, beat cream cheese until fluffy.  Beat in milk until smooth.  Stir in lemon juice and vanilla.  Pour into crust.  Chill 3 hours or until set.  Top with pie filling.

Microwave Pecan Brittle

1/2 cup corn syrup
1 cup sugar
5 tsp. margarine or butter

Cook the above in a microwave-safe glass bowl for 3 minutes.  Then add:

2 cups chopped pecans
1 tsp. vanilla
1/2 to 3/4" of slivered paraffin GulfWax

Put back in microwave and cook 7&1/2 minutes.  Take out and stir in 2 tsp baking soda.
Pour into greased pans.  Pour into several pans in order for it to spread out thin.

7-Up Cake

Ingredients for Cake:

1 Box Lemon Supreme Cake Mix
4 eggs
10 oz. 7-up (or Sierra Mist)
1 Box Instant Pudding (Lemon)
1 Cup Wesson Oil

Beat ingredients together. Pour into two 8 inch pans or three 9 inch pans. Cook for 30 minutes at 350 degrees.

Ingredients for Frosting:

1 Large can of crushed pineapple
1 Stick of Butter
1 Can or 1 small package of Coconut
1 1/2 cups sugar
2 Tablespoons of Flour
3 Egg Yolks beaten

Combine pineapple, butter, sugar, flour and eggs and cook until thick. Add coconut. Let cool until warm. (I like to do this before I put the cake in the oven to give it time to cool and thicken.)

Frost cooled cake between layers, on top and sides.

Granne's Chocolate Sheath Cake

Cake:
2 cups self-rising flour
2 cups sugar
1 stick butter
1/2 cup canola oil
1 cup water
4 TBSP cocoa
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

Frosting:
1 stick butter
4 TBSP cocoa
1/2 cup milk
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts (we like pecans)

Cake:
In medium bowl, stir together flour and sugar.  In a saucepan, bring butter, canola oil, cocoa, and water to a rapid boil.  Boil until all is melted together.  Pour over flour and sugar mixture and mix with spoon (do not beat).  In a separate bowl, whisk together buttermilk, eggs, soda, cinnamon, and vanilla until well-incorporated.  Mix with batter.  Pour into greased 9x13 metal cake pan and bake at 350 for 25 to 30 minutes.

Frosting:
In a saucepan, melt butter, cocoa, and milk. Do not bring to a boil.  Steep until all is well-blended.  Sift powdered sugar and pour into cocoa mixture.  Mix until powdered sugar is dissolved.  Add vanilla and nuts and stir.  Pour over hot cake.  Allow to cool most of the way before serving.  

Peanut Butter-No Flour Cookies

1 cup sugar
1 cup peanut butter
1 egg
1 tsp vanilla
1/2 cup peanut butter or chocolate chips

Mix all ingredients thoroughly.  Drop onto cookie sheet.  Bake at 350 for 12 to 15 minutes.

Strawberry Cake

1 Duncan Hines white cake mix
1 family sized box of strawberry JELLO
1 small tub frozen strawberries, thawed (1/2 cup of juice separated)
3/4 cup Wesson vegetable oil
1/2 cup water
4 eggs

1 box confectioner's sugar
1/4 cup margarine, melted

Into mixing bowl, sift cake mix and JELLO.  Mix on low with strawberry juice, oil, and water.  Add eggs, one at a time, mixing thoroughly after each addition.  Pour mixture into a greased bundt pan.  Bake at 325 for 50 minutes.

While cake is cooling, add margarine and confectioner's sugar to remaining strawberries and juice.  Mix until all is incorporated.  Pour icing over cooled cake.

Peanut Butter Balls

1&1/2 cups of peanut butter
2 sticks butter, softened
1 lb. powdered sugar
1/2 stick Gulf Wax
1 lb. chocolate chips

Melt chocolate and wax together in a double boiler.  Combine the rest of the ingredients and roll into little balls.  Dip the balls into the chocolate using a slotted spoon (a toothpick also works).  Lay them on waxed paper to dry.  It also works well to freeze the balls before dipping them into the chocolate (helps them hold shape better).

Banana Pudding

This is Jerry's (Jiggs') favorite!

3 Cups Milk
1 1/2 Cups Sugar
4 Eggs
3 Tbsp Flour
1 Tsp Vanilla Flavoring
4-6 Bananas, sliced
1 Box Nilla Wafers

Scald milk over low heat. In the meantime, blend sugar, eggs, flour, and vanilla in bleder.  Add to milk and cook over low heat until thick, stirring constantly.  Layer bananas and wafers, pour pudding over the top.  Best served immediately.