Louisiana Stranger's Cake (Bread)

 Tonight while thumbing through an old cookbook I notice a recipe taped inside.. That to me is a "sign"  I am thinking to myself, what in the word!  I know this was not in here the last time I used it!  The recipe says "Louisiana Stranger's Cake"  It took me a few minutes to rack my brain and figure out where in the world this came from!!

Christmas 2009 my Mother-in-law won a cake in a raffle in Dresden, TN.. This recipe was taped on the cake and she gave me the recipe.... I have no idea who to give credit where credit is due.... I have the recipe printed, and it says Recipe by : thesweetpea 

 

Louisiana Stranger's Cake (Bread)

1 box Betty Crocker Butter Pecan cake mix

1 cup water

1/2 cup chopped pecans

4 eggs

2 tsp. vanilla

1/2 cup melted butter

1 container coconut pecan frosting

Directions:

Preheat oven to 350 degrees.  Grease and flour (I use Baker's Joy spray) a bundt cake pan or a 10 inch loaf pan.  Mix all ingredients together in a large mixing bowl, with a wire whisk, until well blended (do not over mix).  Pour into prepared pan and bake for 60 minutes or until a cake tester inserted in the center of cake comes out clean.  Remove to wire rack and cool in pan for 15 minutes.  Remove from pan and finish cooling on wire rack.  Dust with powdered sugar, if desired.

Hot Crab Spread

I first made this dip as a newlywed.. I was pregnant and it was Super Bowl Sunday.  I got a craving for a crab dip and went searching.  I got out my cookbook my Grandmother Dorothy had given me for Christmas...  The cookbook is called "First Family Favorites" by First Baptist Church/Women's Ministry Martin, TN.  I found the perfect recipe, made it and took it to the Super Bowl party!  It was a hit!  It was perfect with wheat thins and bagel chips!

Hot Crab Spread submitted by Breanne Oldham

1 pkg imitation crab meat

1 stick margarine, softened

2 Tablespoons Mayonnaise  *

1 jar Old English cheese

1/4 tsp. garlic salt

1/4 tsp. seasoned salt

English Muffins

Mix together margarine, mayonnaise, cheese and salt.. Chop crab and stir into mixture.  Top English muffins with mixture.  Bake at 350 for 15-20 min. *

*I use butter in place of the margarine.  I bring it up to room temperature.

*I spray a medium size baking dish with a non-stick spray, spoon mixture into the dish & spread evenly.  Bake at 350 for 20 minutes.  I serve with assorted crackers.  I am sure it would be excellent on English muffins and then baked.  I have never tried it like this, I am sorry Ms. Oldham. 

Sherbet Party Punch

This punch is my Grandmother's punch recipe that she handed down to me..  When I was a kid she would make this sherbet punch for birthdays, baby & wedding showers.  I remember I couldn't stop going back for more! 

This punch is easy & delicious! 

1 Liter Sprite
1 can (46 oz) Pineapple juice
1 pint Sherbet- any kind!

Let Sherbet thaw slightly right before mixing.  Mix Sprite, pineapple & Sherbet in a large pitcher.  Mix well.
Pour into desired serving dish.

* The night before your party...  Fill empty ice trays with pineapple juice & add a slice or two of strawberry.  Freeze overnight...  Put ice cubes in the punch!  It looks really pretty & it will keep it cold!. 
(I like the Strawberry/Orange/Banana juice)  

Lemon Lime Ice Box Dessert

Today has been very uneventful... being that a flying clock landed on my head Sat. and sometime Sunday it decided to start throbbing... Beware of clocks!  LOL

So... between holding an ice pack on my throbbing temple I decided to whip up this tasty dessert...  This recipe is my Lemon Ice Box pie gone mad... I normally make this and pour it into a graham cracker crust.  I am trying to watch my calories & being that Fat Free Eagle Brand milk has 110 calories per serving... decided to leave off the crust.. 

So the recipe is: 

One container Fat Free whip cream topping

One can Fat Free Eagle Brand Condensed milk     * feel free to use the fattening stuff if you want to... I am just trying to lose the lady lumps*

One lemon, zest and juice

One lime , zest and juice

Mix whip cream topping, Eagle Brand Condensed milk, lemon/lime juice & zest. 

Pour into a 9 inch graham cracker crust.  Chill for 30 min- 1 hr...Enjoy!
Garnish with lemon or lime slice!

Prepare yourself for a taste bud explosion!!

Tonight I decided to pour the pie filling into martini glasses... I need to use them, I don't drink anymore!

Coconut Pie

Photo by Candy

Coconut Pie

Ingredients :

1/2 stick butter, melted

2 eggs, beaten

1 tablespoon all purpose flour

3/4 cup sugar

1 cup milk

3/4 cup unsweetened coconut

1 teaspoon vanilla extract

1 teaspoon Coconut extract

Directions:

Preheat Oven to 350 degrees.

Beat sugar and egg in a large mixing bowl until pale yellow.  Whisk in butter & flour until blended.  Add the milk, coconut and the extracts.  Pour into a prepared pie shell that has been transferred to a baking sheet.  Bake at 350 degrees for 40-50 min. until firm.  Let cool before serving.

How to follow a blog

Tater Tot Casserole

Ingredients

• 1 medium onion, chopped
• 1 lb Ground beef
• 1 can cream of mushroom soup
• 1 8 oz. sour cream
• 1 bag frozen tater tots
• 1 cup shredded cheddar cheese
• salt/ pepper

Directions

1. Preheat oven to 375 degrees.
2. In a med-large saucepan brown ground beef & medium onion with a dash or two of salt & pepper. Drain mixture. Place beef & onion mixture in a 13x9 dish. Mix in cream of mushroom soup & sour cream. Place frozen tater tots on top. Bake at 350 degrees for 40-45 minutes or until tater tots are light brown and crispy. Take out of oven, add cheese and return to oven for 5 more minutes, until cheese is melted.