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Chocolate Caramel Hazelnut Cake 1 Duncan Hines Devils Food Cake mix

Bake in two nine inch rounds according to the directions and cool.

Caramel Filling- Melt two bags Werthers Original chewy caramels with 4 Tbs. evaporated milk. Cool and set aside.

Nutella Frosting
2 Sticks Butter room Temperature
2 Cups Nutella (I admit I upped this a bit because I like Nutella a lot)
5 Cups Powdered Sugar
2 tsp. Vanilla
Pinch of Salt


Heavy Cream (This is what makes it silky smooth and fabulous!!)

Combine all together in a mixer and add heavy cream until a creamy smooth and spreadable consistency. Spread on the cake before you eat too much!!

Homemade Kentucky Blackberry Cobbler 2 1/2 c blackberries, washed
1 c flour
2 t baking powder
1/2 c unsalted butter, melted


Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375º. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.  Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan.  Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for  5 minutes so it will hold its shape.

Cheesy Baked Vidalia Dip 3 cups freshly shredded cheese (I use 1.5 cups mild cheddar and 1.5 cups mozzarella but you can use all cheddar if you like)
4 ounces cream cheese, cubed
2-3 small Vidalia or other sweet yellow onion, diced
½ cup mayonnaise


Place cubed cream cheese in large mixing bowl and microwave for about thirty seconds, just until soft.
Add diced onion, cheeses, and mayo to mixing bowl with cream cheese. Stir to combine.
Spoon into greased 1.5 baking dish (8x8 works fine)
Bake at 375 for 25-30 minutes, or until bubbly and lightly browned on top.
Serve with corn chips or crackers. 

how to make it: 1 cake mix ( white or yellow cake mix )
½ cup cocoa
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups Coconut, shredded


1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.
2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.
3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.
4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.
5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve

Best Steak Marinade In Existence 1/3 cup Soy sauce
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic 1 box Betty Crocker™ Gluten Free yellow cake mix
2 packages instant banana pudding
4 cups milk
1 cup Honey Nut Cheerios (crushed)
1 tub whipped topping
1 banana for presentation


Cook the yellow cake according to package directions and let cool.
Poke holes in the cake in uniform lines. Be sure to let hole go all the way down to the bottom of the cake pan.
Prepare pudding according to package instructions; let sit for 2 minutes and then pour on top of cake.
Let pudding set, about 5-10 minutes.
Spread whipped topping on top of pudding. Add crushed cheerios.
You can serve immediately or let the cake sit over night to set further.

Peanut Butter Mississippi Mud Bars 


Cowboy Lasagne 1 pound lean ground beef, chuck or round
1 pound sage-flavored sausage
1 medium onion, finely chopped
1 pound sliced pepperoni
1 16-ounce can tomatoes, diced or stewed
1 12-ounce can tomato paste
1 Tablespoon dried oregano
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded



In a large, heavy skillet, lightly brown the ground beef, sausage, onion, and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano. Simmer, uncovered, for 30 minutes.

Cook and drain the lasagna noodles according to package directions.

In a 9 x 13 x 2-inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheeses, ending with  sauce, mozzarella, and Parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 3-inch squares and serve.


I used Sweet Italian sausage and eliminated the pepperoni altogether.

I accidentally bought a 28-ounce can of tomatoes, which I used, so I reduced the amount of water by 1/2 cup.

I allowed the sauce to simmer for a couple of hours rather than 30 minutes.

I only used half a package of lasagna noodles (9 rather than 18).

I brought the water to a boil and began cooking the noodles prior to preparing the sauce.

I saved a little time by using some of the precooked sausage I had stashed in the freezer for our weekly pizzas.

After draining the cooked noodles, I placed them on a large piece of aluminum foil to cool.

I find it very easy to spread the ricotta cheese on the cooled noodles while they are still on the foil. The noodles stick to the foil nicely so they don't slide around while trying to smooth out the ricotta and yet are easily peeled away from the foil when ready to transfer them to the prepared dish as I'm ready to assemble the lasagne. 

Put sugar and milk in pan and bring to a boil. Boil two and a half minutes. Remove from heat and add peanut butter and vanilla. Stir just until mixed well.
Pour into greased pan (the smaller the pan, the thicker the fudge will be). Cool and cut.

Maple Bread Pudding 2 Cups Milk
1/3 Cup Real Maple Syrup
1 Tablespoon Sugar
1 teaspoon Vanilla
7 Eggs
3 Cups cubed bread (Use good hearty bread that is a little stale, no wimpy Wonder bread for this!)
dash of Nutmeg


Preheat oven to 350 degrees. Grease an 8x8 casserole dish. You will also need a larger (9x13) pan for this recipe (to do a water bath).

In a small saucepan, heat the milk to the point where it is just beginning to simmer. Remove from heat. Stir in the syrup, sugar, salt, stirring until the sugar is dissolved. In a separate bowl, beat the eggs lightly. Gradually add the milk mixture to the eggs, adding just a little liquid at a time while continuously stirring it into the eggs (this tempers the eggs so the hot liquid does not cook them).
Add vanilla, and give the egg/milk mixture one last good beating to mix.

Pour the egg/milk mixture over the cubed bread and stir well. Let the mixture sit for five minutes before pouring it into a greased 8x8 casserole dish. Dust the top with nutmeg. Place the dish in a larger pan and add 1-2 inches of water into the larger pan (pouring carefully so you don't get water into the bread pudding.) Bake 40-45 minutes, or until it no longer jiggles in the middle when you give it a shake. Cool a bit before cutting (I like to serve it warm, but not hot). This makes 9 regular squares or 12 little squares. Drizzle real maple syrup over the top of each piece when serving. This bread pudding is not overly sweet, so don't skip the extra maple syrup on top - it really makes it just right!

Toasted Coconut Cupcakes 


Preheat oven to 350 degrees. Line muffin cups with paper liners. (This recipe should make 24+ cupcakes, depending on how much you fill each muffin cup.)

Fill muffin cups no more than half full. I like to use a standard ice cream scooper levelled off to measure and dispense the batter.

Bake about 20 minutes until the tops spring back when you gently press on them with a finger.

Cool before frosting.

Place one cup of flaked coconut on a cookie sheet and put it in the oven at 350 for about 6 minutes, stirring it halfway through. Watch very carefully the last two minutes so it doesn't get overly browned. Coconut can burn quickly. Cool.

Frost the cupcakes, then sprinkle the toasted coconut on top.


Grandma B's Butterscotch Pie 

Sour Cream Frosting 1/2 Cup (1 stick) butter at room temperature
4 Cups confectioner's sugar
1/4 Cup Sour Cream
1/2 - 1 teaspoon vanilla or other flavoring


Place ingredients into the bowl of an electric mixer. With the paddle attachment, mix on low speed until moistened, then turn up to med-high and beat for about 5 minutes, until fluffy. Cover with plastic wrap if not frosting the cake right away. This recipe will frost and fill one small layer cake or one dozen cupcakes.

Simple Chocolate Layer Cake 1-3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons vanilla extract
3/4 cup hot fresh coffee


Heat oven to 350°F. Grease and flour two 9-inch round baking pans, or three 6-inch round pans.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt in large bowl.

In a separate bowl, beat the eggs lightly and then add in the milk, oil and vanilla.

Add the wet ingredients into the dry ingredients. With an electric mixer, beat on medium speed for two minutes. Stir in the coffee (batter will be thin). Pour batter into prepared pans. Bake 25-30 minutes until a toothpick inserted in center comes out clean, or until the surface springs back when pressed lighly with a fingertip. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate or vanilla buttercream.

Baked Cheeseburger Spinach Macaroni 
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/2 cup diced red or yellow onion
1 cup beef broth
3 cups whole grain medium shells, uncooked
2 cups fresh spinach, slightly chopped
2 Tbsp. flour
1-2 Tbsp. butter or margarine, if needed
2 cups shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan Cheese

How to make it:

Preheat the oven to 350 F.

In a large skillet, mix together ground beef, Worcestershire sauce, seasoned salt, and pepper.  Brown meat over medium high heat.  Stir in diced onion, and cook until soft.  Pour in beef broth and reduce heat to low to simmer while you work on the other parts.

Cook shells as directed on package, adding spinach in to cook for the last minute.  Drain.  Return to pot.

In another large skillet, melt 1-2 Tbsp butter or margarine.  Add flour; cook and stir until bubbly. Gradually stir in milk.  Bring to boil, stirring constantly; cook 3 to 5 minutes,  or until thickened.  Stir in 1 1/2 cups shredded cheddar cheese and the Parmesan cheese; cook and stir until melted.

Pour ground beef mixture and cheese mixture over shells and spinach in the large pot; mix well.  Pour into a greased 2-1/2 qt casserole.  Top with the remaining shredded cheddar cheese.

Bake in the preheated oven for 20 minutes, or until it is bubbling and the cheese on top is melted.

Skillet Chili Mac and Cheese 1TB Chili Powder
1 TB Cumin
4 cloves of garlic, minced
1 TB Brown Sugar
1 pound of ground meat of your choice(beef, turkey, etc)
2 cups of water
15oz can tomato sauce, no salt added
2 cups elbow macaroni
8oz. Mexican Blend shredded cheese


Saute onion, chili, cumin and a touch of salt in the EVOO (Extra Virgin Olive Oil)for 5-7 minutes.
Add Garlic and Sugar to pan. Stir to combine.
Add in your ground meat and cook through.
**If you use an extra fatty meat, you will need to drain your meat when it is cooked through. You do not want all that fat in your dish. I used a very lean ground beef so I did not have to drain mine.
Add the water, tomato sauce and uncooked pasta.
Cover and cook for 12 minutes, stirring often to keep the pasta from sticking together.
Remove from heat, add 8oz of cheese and stir.
Serve this one pot dish warm!

Andes Peppermint Crunch Chunkies 
2 sticks (1/2 Lb.) unsalted butter, softened
1 cup brown sugar, packed
1/3 cup granulated sugar
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut (we left these out)
1 1/4 cups coarsely chopped pecans, toasted (we left these out)
1 1/2 cups Andes® Peppermint Crunch Baking Chips

How to make them:

Preheat oven to 300° F.

Place round balls on lightly greased cookie sheets two inches apart.  Press lightly.  Sprinkle some of the remaining chips on top of each cookie.  Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.

Makes: 30 – 3″ or 60 – 1 1/2″ cookies.

Snowball Swirl Cookies Recipe 
1 1/2 cups softened butter (3 sticks)
3/4 cup powdered sugar
1/2-1 cup sprinkles in colors of your choice


Beat butter and sugar with mixer until smooth and fluffy. Add in vanilla, mix well. Add in salt and flour, a little at a time, mixing until well combined. Dough will be thick.
Fold in the chocolate chips and sprinkles.
Using a small cookie scoop, drop cookie dough onto cookie sheets, leaving about 2″ between each cookie.
Bake for approximately 10-12 minutes or until just starting to lightly brown.
Remove from oven and allow to cool on baking sheets for at least 10 minutes.
Store in airtight containers.

Soul Food Peach Cobbler Recipe Ingredients:

1/2 cup self rising flour
1/2 cup pure fine granulated sugar
1-1/2 cup canned sliced peaches w/juice
Cookware and Utensils:

1 - Measuring cup
1 - 8.5x4.5x2.5in Baking pan
1  Mixing bowl
1  Stirring spoon.

Recipe Instructions:

Preheat oven to 350 degrees Fahrenheit. While you're preheating your oven, go ahead and melt 3 tablespoons of butter into a baking pan.
Combine flour and sugar into a mixing bowl and stir briefly. Next add whole milk and vanilla extract, then mix thoroughly. By now your oven should be preheated and your butter melted.
After the butter has melted, pour your mixture to the baking pan. Next evenly distribute your sliced peaches over the mixture. Do not stir. Bake at 350 degrees, in the center of your oven for 1 hour until peach cobbler is golden brown. This recipe will feed 4 to 5 people.
Preparation Time = 8 minutes Cooking Time = 1 hour until golden brown

Grandma's Country White Bread 

Greek Steak Pitas with Caramelized Onions and Mushrooms 1 to 1 1/2 lb top sirloin steak, cut in thin strips
1 teaspoon Cavender’s All Purpose Greek Seasoning
1/2 teaspoon salt and pepper
8 fresh baby portabella mushrooms, sliced
5 tablespoons olive oil or canola oil, divided


For the onions-Heat a skillet on medium low heat. Add the butter and 2 tablespoons of oil.
Once the butter has melted, throw in the onions. Stir frequently.
The onions should cook down for at least 30 mins.
you may need to adjust the temperature if the onions begin to brown to soon.
The key is low and slow.
While the onions cook, move onto preparing and cooking the steak.
For the steak-Combine sliced steak, oregano, cavender, salt and pepper in a ziploc bag.
Mix until the seasoning has evenly coated the steak.
Heat 1 tablespoon of oil in a cast iron skillet over medium high heat.
Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak.
Do not over crowd the pan. Add 1 tablespoon of oil if the pan gets to dry.
Once the steak is cooked, throw your mushrooms in the pan and saute until tender.
Assemble the pitas with steak, onions and mushrooms

Cracker Barrel Meatloaf what you need:

32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 1/2 lbs ground beef
1 teaspoon mustard


Cinna-bun Cake in the oven 

5 tablespoons milk


Remove from oven and glaze the cake while still warm

buttermilk oven fried chicken 1 Chicken- cut up
2 teaspoons garlic pepper
2 teaspoons paprika


Preheat Oven 350 degrees:
In a baking pan, whisk together flour, garlic pepper, sugar and paprika.
In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
Dip each piece of chicken into buttermilk mixture, shaking off excess.
Roll in flour mixture and then dip into buttermilk and flour mixture a second time.
Place in baking pan and drizzle with olive oil.
Bake about 50-55 minutes or until chicken is golden.
 1 med onion, chopped
½ tsp garlic salt
¼ tsp pepper
5 large green bell peppers
1 cup shredded Cheddar cheese (optional)


Brown ground beer in skillet, stirring until crumbly; drain.
Add onion, rice, garlic salt, salt, pepper and half the tomato sauce.
Slice tops from peppers; discard seeds.
Spoon ground beef mixture into peppers.
Place in baking dish.
Top with cheese (if desired) and remaining tomato sauce.
Bake, covered, at 375 degrees for 50 minutes.

Cheesy Tot Casserole You’ll Need:


Baked Chocolate Pie 2 tbsp all-purpose flour
3 eggs (slightly beaten)
2 blocks baker's chocolate


Melt butter in a saucepan at low to medium-low heat.
Break up first block of baker's chocolate and stir into butter until melted; repeat with second block.
Stir in the rest of the ingredients, one at a time and mix well.
Pour into pie crust.
Bake for 45 minutes at 350 degrees.

Black Walnut Pound Cake ½ lb margarine or butter
½ cup Crisco
3 cups plain flour
3 cups sugar
½ tsp black walnut flavoring
1 cup evaporated milk
1 cup chopped black walnuts


Cream margarine/butter and shortening.
Add sugar and beat until light and fluffy.
Add eggs, one at a time, and beat well.
Add flavoring and beat well.
Mix ¼ cup of flour with nuts, and sift remaining flour with baking powder and alternately add with milk, starting and ending with flour.
Fold in floured nuts. Do not beat!
Bake in greased and floured tube pan for 1 hour and 20 minutes in 325 degree oven.

Stewed Potatoes 6-8 large potatoes (peeled and cubed, about 1-inch cubes)
2 tablespoons bacon grease (optional)
1 pinch onion flakes
½ cup milk


Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.
After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
Add more flour if you want it thicker, or more water if you want it thinner.
Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.

Prep time:20 mins
Cook time:35 mins
Total time:55 mins
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