Quick Black Forest Torte

4 cups mini-marshmallows
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip (or 2 cups whipping cream) (light)
Method:
Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
Spoon cherry pie filling evenly over cake.
Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean.
Cool.
Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)
Serves 15

Stuffed French Bread Recipe

1⁄2 cup yellow onion, julienned
1 teaspoon olive oil
1⁄3 cup roasted red pepper, cut in 1/2 inch strips
2 teaspoons fresh parsley, chopped
1⁄2 teaspoon fresh thyme, chopped
8 ounces cheddar cheese, shredded
1 cup cooked smoked ham, diced
salt and pepper
4 (6 inch) French rolls

Preheat oven to 375°F. In small skillet, sauté onion in oil until soft, 3 to 4 minutes. In medium bowl, toss sautéed onions with peppers, parsley, thyme, cheese and ham. Season to taste with salt and pepper. To hollow rolls, cut off one end and set aside. Using a thin bladed knife, gently cut the center out of each bread, leaving 3/8 inches around the edge. Use a small spoon to scrape out inside bread and discard. Stuff 1/4 filling mixture into the rolls by using the end of a wooden spoon to gently push filling into bread. Replace cut-off end and wrap each bread with foil, leaving open on top. Place stuffed breads on baking sheet. Bake 10 to 15 minutes, until bread is crisp and filling is warm. Slice with a good serrated bread knife (so you don't smoosh it) and serve.

Tropical Carrot Cake with Coconut Cream Frosting Recipe

Cake:
2 1⁄3 cups sifted all-purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3⁄4 cup chopped crystallized ginger
3 1⁄2 teaspoons ground cinnamon
2 1⁄2 teaspoons baking powder
1 teaspoon salt
1⁄2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 (8 ounce) cans crushed pineapple in juice, well drained

Frosting:
3 (8 ounce) packages cream cheese, room temperature
3⁄4 cup unsalted butter, room temperature
2 cups powdered sugar
3⁄4 cup cream of coconut
1 teaspoon vanilla extract
1⁄2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1⁄4 cup chopped crystallized ginger

For Cake: Preheat oven to 350. Butter three 9" diameter cake pans with 1 1/2"-high sides. Line bottom with parchment paper. Combine 1/3 cup flour and next three ingredients in processor. Process until nuts are finely chopped. Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs one at a time, beat well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans, on rack 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For Frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread,about 30 minutes. Place one cake layer, flat side up on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup of frostin gover. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake.

Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

POPEYE'S SPICY CHICKEN

3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first

LEMON VELVET CAKE

Ingredients
1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1½ cups buttermilk
zest of two small or one large lemons, grated and finely chopped
FOR THE FROSTING
8 cups icing sugar (powdered sugar)
2 cups unsalted butter
1 tsp pure lemon extract
1 tsp minced lemon zest (optional)
aproximately 4 tbsp milk

Instructions
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the lemon zest.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

Fill and frost the cake. Garnish with candied lemon zest if desired.
To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.

Bring one cup of water and one cup of sugar to a slow boil.

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

When cool, cut them in strips and roll in fine sugar.

Loaded Shepherd's Pie

5 medium sized russet potatoes - skinned, chopped into large chunks
1 cup milk -
1/4 cup butter - (1/2 stick)
1/3 cup sour cream -
1 cup cheddar cheese - divided
meat/veggies
8 slices bacon - cubed
1.5 pound ground beef
1/2 onion - chopped
1 zucchini - medium sized, cut into cubes
3 garlic cloves - minced
1 cup corn -
3 tablespoons flour -
1 cup beef stock -
toppings
3 scallions - chopped
instructions:

preheat the oven to 400 degrees.
fill a large pot with water, add the potatoes and salt the water generously. bring to a boil and cook until the potato cubes are tender.

pour the potatoes into a strainer and add back to the hot pot. add in the butter, milk, salt/pepper and mash into desired consistency.

there is no way to know the exact size of potatoes that you will use. gradually add the milk until you reach the consistency you are looking for. add more milk if the potatoes are too thick.
add the sour cream and 1/2 cup of the cheese into the potatoes. taste and season with salt/pepper to taste, if needed. set aside.

meanwhile, preheat a large pan over medium high heat. add the bacon cubes.

saute until crisp and with a slotted spoon remove them to a plate with paper towels.

add the hamburger meat into the bacon grease. season with salt/pepper to taste and break up the hamburger meat into pieces with a spoon.

add in the onion, zucchini, garlic, 3/4 of the reserved bacon and corn. saute for a few minutes.
sprinkle the flour over the mixture. stir to coat and allow the flour taste to cook off for a few minutes.img_9993
pour in the beef stock and stir, scraping the bits of the bottom of the pan. cook on low for a few minutes.

pour the beef mixture into a 9x13 baking dish.

top with reserved potatoes.

sprinkle over the remaining 1/2 cup of cheese.
bake in the preheated oven for about 30 - 40 minutes or until the potatoes are lightly browned.

How To Make Icebox Pickles

6 cups sliced, unpeeled cucumbers
1 cup sliced red onion
1 cup sliced green bell pepper
1 Tablespoon celery seed
1 Tablespoon salt
2 cups white sugar
1 cup white vinegar
Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge

CROCK POT CHEESY PASTA AND BEEF CASSEROLE

Ingredients
1 tbsp canola oil
1 pound ground beef
1/2 cup chopped onion
1 tsp Worcestshire Sauce
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 8oz cans tomato sauce
14.5 oz can diced tomatoes in basil, garlic and oregano
1 pound penne pasta
2 cups shredded cheddar cheese

Directions
1. Heat oil in a large skillet and brown beef
2. Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes
3. Cover and cook on low for 8 hours
4. Cook pasta on stove top according to directions
5. Stir cooked pasta into beef mixture just before serving
6. Top with Cheddar cheese

Caramel Apple Cobbler

1 1/2 C. Bisquick baking mix...
2/3 C. white sugar
1/2 C. whole milk
3/4 C. packed brown sugar
1/2 tsp. cinnamon
2 apples, peeled and chopped ( I would use more 3-4)
1 C. boiling water

Combine baking mix and sugar, add in the milk and mix well. Pour into the bottom of a greased 9x9 pan. Top this with the chopped apples, do not stir. Mix the brown sugar and cinnamon together and sprinkle evenly over the apples. Pour the hot water over the top of this, again do not stir. Bake at 350 degrees for 1 hour. The caramel forms underneath the cobbler.
JanetsAppalachianKitchen

Reuben Crescent Bake

1 tube Crescent rolls
8-10 slices Swiss cheese
3/4 pound sliced deli corned beef
1/2 cup Thousand Island salad dressing
1 – 14oz can sauerkraut – drained
1 egg white – lightly beaten
½ tsp Caraway Seeds

Preheat oven to 375.

Unroll one tube of crescent roll dough. Place half in a baking dish that has been lightly sprayed with Pam. Seal perforations. Bake for approximately 8-10 minutes until golden brown.

After the bottom dough has baked, remove from oven.
Layer ½ of the cheese on top of the baked crescent rolls.

Next layer all of the corned beef.

Combine the sauerkraut and Thousand Island together.
Spread the sauerkraut over the corned beef.

Place the remaining cheese over the top of the sauerkraut.

Place the remaining half of the crescent roll dough on top of the last cheese layer. Carefully seal the perforations.

Brush with the egg white and sprinkle with the caraway seeds.

Bake for 12-16 minutes until the crust is golden brown.

Let stand for 5 minutes before cutting.

PUMPKIN PIE

Ingredients:
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions:
1 - Preheat oven to 425 degrees F.
2 - Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
3 - Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

BUTTER PECAN CAKE RECIPE

Ingredients

1-1/4 cups butter, softened, divided

2 teaspoons baking powder

2-2/3 cups chopped pecans

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

2 cups sugar

1 cup milk

4 eggs

FROSTING: OR PURCHASE

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

1 cup butter, softened

Directions:

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings