(Andrea J.)
1 package lemon cake mix
1 package lemon instant pudding
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 or 1/4 cup poppy seeds
1/2 cup oil
1 cup warm water
4 eggs
Glaze
1 cup powdered sugar
lemon juice
Combine cake mix, pudding mix, cinnamon, nutmeg, poppy seed, oil, and warm water in large mixing bowl. Add eggs, one at a time, beating well after each addition. Put in greased and sugared bundt pan and bake at 350˚ for about 45 minutes or until done.
Tuesday, July 15, 2008
Tuesday, July 8, 2008
***Definitely Better Rice Krispy Treats***
A big improvement from the original recipe, this one makes for actual gooey marshmallow treats that don't dry out!
6 Tablespoons of butter
6 Tablespoons of butter
1/2 teaspoon vanilla
2 packages marshmallows (big or mini - 10 oz bags)
8 cups Rice Krispies Cereal
Melt butter in large saucepan over low heat. Add marshmallows and vanilla, stir until melted. Remove from heat. Add rice krispies and stir until well coated. Spread in greased 13x9x2 inch pan, cool, and cover tightly.
2 packages marshmallows (big or mini - 10 oz bags)
8 cups Rice Krispies Cereal
Melt butter in large saucepan over low heat. Add marshmallows and vanilla, stir until melted. Remove from heat. Add rice krispies and stir until well coated. Spread in greased 13x9x2 inch pan, cool, and cover tightly.
Thursday, July 3, 2008
Potato Salad
Oma J.
5 pounds Yukon gold
3-4 hard boiled eggs, diced
1/2 cup Hellman's Real Mayonnaise, if it looks dry add a Tablespoon at a time extra
Dressing:
6 Tablespoons Vegetable Oil
2 Tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon sugar
dash pepper
1/4 teaspoon Worcestershire sauce
2 Tablespoons chopped sweet onion, finely minced
Place potatoes in cold water, whole with skin on. Turn the heat up and bring to boil (about 45 minutes).
While the potatoes are boiling mix the dressing together in a small bowl and set aside.
Boil potatoes until a wooden skewer can easily go through potatoes with no resistance. Drain. Then peel when hot, rub skins off with a dish towel.
Chop the potatoes into small cubes and place in large glass bowl. While potatoes are still hot, pour dressing over them. Gently fold the potatoes and dressing together. Cover the bowl with foil or plastic wrap and put in refrigerator overnight.
Add the eggs and mayonnaise the next day, stirring gently. Salt and pepper to taste.
5 pounds Yukon gold
3-4 hard boiled eggs, diced
1/2 cup Hellman's Real Mayonnaise, if it looks dry add a Tablespoon at a time extra
Dressing:
6 Tablespoons Vegetable Oil
2 Tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon sugar
dash pepper
1/4 teaspoon Worcestershire sauce
2 Tablespoons chopped sweet onion, finely minced
Place potatoes in cold water, whole with skin on. Turn the heat up and bring to boil (about 45 minutes).
While the potatoes are boiling mix the dressing together in a small bowl and set aside.
Boil potatoes until a wooden skewer can easily go through potatoes with no resistance. Drain. Then peel when hot, rub skins off with a dish towel.
Chop the potatoes into small cubes and place in large glass bowl. While potatoes are still hot, pour dressing over them. Gently fold the potatoes and dressing together. Cover the bowl with foil or plastic wrap and put in refrigerator overnight.
Add the eggs and mayonnaise the next day, stirring gently. Salt and pepper to taste.
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