Apple Cobbler

This is so good and easy.  It is so much easier to make than a pie.  It also makes the house smell good too.  Serve with vanilla ice cream or whipped cream.

Apple Cobbler


Apple Cobbler

      • 3 pounds Granny Smith Apples, peeled and sliced
      • 3 tablespoons sugar
      • 1 teaspoon cinnamon
      • 1 box white cake mix
      • 2 sticks butter, melted
    • Place peeled and sliced apples in a greased 9×13 pan.
    • Sprinkle with sugar and cinnamon.
    • Mix the apples, cinnamon and sugar.
    • Sprinkle white cake mix over the top.
    • Evenly pour the melted butter over the top of the cake mix.
    • Place in a 350 degree oven for 45 minutes. Let it cool for 10 minutes before serving.

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Pecan Pie

Pecan pie is, by far our family’s favorite. I cook a pecan pie every Thanksgiving and Christmas.

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3 eggs, slightly beaten
1 cup Karo corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecans
1 unbaked 9 inch pastry shell

In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350F degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Jello Poke Cake

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I made a good old fashioned Jello Poke Cake for St. Patrick’s Day.  It was really good and easy.

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water

Topping:

1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles

Directions:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking dish.

Cool on a wire rack for 1 hour.

In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake.

Slowly pour gelatin over cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.

Spread over cake. Decorate with sprinkles.

Cover and refrigerate until serving.

Pumpkin Pie

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Thanksgiving isn’t Thanksgiving without the pumpkin pie.  It is a fav with the family.  A few posts back I was saying that I wanted to cook most of the Thanksgiving dinner ahead of time and freeze it.  My first dish was the freezable mashed potatoes.  Now I have made two pumpkin pies and I am freezing those.  All I did was follow the recipe on the back of the can of pumpkin.  Pumpkin pie freezes great and all you have to do is let it thaw before serving.  Can’t get any easier than that!

Fresh Strawberry Cake

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 This is a recipe my mother in law gave me when I first got married.  I have been making this recipe ever since and everyone loves it.  Fresh strawberries really make a difference in the taste of the cake.  It doesn’t take a lot of time to make.  The only thing that takes time is waiting for it to cool off before putting the icing on it.

Cake:

1 box white cake mix
1 box strawberry jello
2/3 cup oil
1/2 cup water
4 eggs
2/3 cup crushed fresh berries

Icing:
1/2 stick butter
3 oz. package cream cheese
Dash of salt
1 pound powdered sugar
1/3 cup crushed berries

Cake: Mix cake mix and jello until blended. Add oil and water and beat 2 to 3 minutes. Add eggs and berries and beat 2 to 3 minutes. Bake in a lightly greased and floured 9×13 inch pan or 3 layer pans. Bake at 325 degrees F for 20-30 for layer pans. Bake at 350 degrees F for 25 minutes for 9×13 pan. (I ended up cooking my 9×13 inch pan for 35 minutes.)

Icing: Beat butter and cream cheese with salt until smooth. Gradually beat in 1/2 the powdered sugar, then the strawberries, then the remaining powdered sugar until smooth. Ice cooled cake.

Orange Dreamsicle Cake

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One of my favorite things to eat on a hot summer day when I was growing up was an orange dreamsicle popsicle.  I savored every cold bite of orange and vanilla flavors.  It isn’t any wonder that after I got older I still craved those flavors so I thought I would make an Orange Dreamsicle Cake.  It is one of my favorites.

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Combine 1 package of French Vanilla Cake Mix, 12 oz. of orange soda and 2 eggs.  Since I had some leftover orange soda I drank it while I was mixing up the cake just to get my taste buds going.

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Spray a 9×13 inch pan with an oil spray.  Pour the cake batter into the pan and bake it at 350 degrees for 30 minutes.

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About 5 minutes before the cake needs to come out of the oven, mix 1 package of orange jello into 1 cup of hot water.  Mix up the jello until it is completely dissolved.  Then add 1 cup of cold water to the jello.

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When the cake comes out of the oven, pierce the cake with a fork.  Carefully pierce the cake as many times as possible.

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Pour the jello mixture that you just mixed up on top of the cake.  Cover the cake and refrigerate it for 2 hours.  Right before the end of the 2 hours, mix up the frosting.

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Pour one box of french vanilla instant pudding into a bowl.

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Pour 1 package of orange jello into the same bowl.

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Pour 1 cup of cold milk into the bowl and mix it up.

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Add one teaspoon of vanilla.

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Add 8 ounces of a frozen whipped topping that has been thawed out.  Fold it into the jello/pudding mixture.

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Now your frosting is ready to put on the cake!  Cover the cake after it has been iced and refrigerate for 1 hour before serving.

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Now enjoy every luscious bite!!!

Here is the recipe:

Orange Dreamsicle Cake

  • 2 eggs
  • 1 regular sized vanilla cake mix
  • 1 can orange soda pop
  • 2 pkg. Jell-O orange
  • 1 pkg. instant vanilla pudding mix
  • 1 C. milk
  • 2 C. water
  • 1 tsp vanilla extract
  • 8 oz Cool Whip Whipped Topping

 Mix cake mix with orange pop and eggs. Spray 9×13 cake pan with Pam, pour batter into pan. Bake 20 -30 minutes at 350 degrees. When cake is done, poke holes in the cake with fork sprayed with Pam. Mix 1 pkg. of orange jello in 1 C. hot water until dissolved.  Add 1 C. cold water and pour entire mixture over cake.  Refrigerate for at least 2 hours.

Mix vanilla pudding mix and other pack of Jell-O together (dry). Add 1 C. of milk and 1 tsp. vanilla. Mix well, blend in thawed Cool Whip. Use this mixture to frost cake! Keep cake refrigerated.

Valentine Cookies!!

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What is Valentine’s Day without cookies?  Sugar cookies cut in heart shapes and iced with red icing makes the day!  I used the same recipe I used for the Christmas cookies that I made.

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I’ve stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Bluuuuuu Berries!!!

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Blueberry Cobbler
3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside. In a medium bowl, cream butter and 1/2 cup cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Nothing says summertime like fresh peach cobbler!!

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Oh my goodness, this was so so good.  Fresh summer peaches make all the difference in the world.  It is even better served with vanilla ice cream!  Don’t let summer pass by without trying some!  You will be glad you did!

1/2 cup butter, melted
4 cups fresh peaches – peeled, pitted and sliced
2 tablespoons white sugar
1 cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup milk

Preheat oven to 350 degrees F (175 degrees C). Pour butter in to the bottom of a large casserole or 9 x 13 inch pan. In the prepared dish, toss together the peaches and 2 tablespoons sugar. In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches.
Bake for 45 minutes in the preheated oven, or until top is golden brown.