Aunt Addie's Apricot Nectar Cake

Don't let the name fool you, this is one awesome cake. There was always one on Aunt Addie's counter when I was a child!

1 yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
1 3 oz. package lemon jello
2 cups confectioner's sugar
6 tbsp. lemon juice

Combine the first 4 ingredients. Dissolve jello in hot water and add to cake batter. Mix until blended. Pour into a prepared 10 inch bundt or tube pan. Bake at 350 degrees for 45 minutes. Cake is done when a pick inserted into center of cake comes out clean. Cool in pan for 10 minutes, invert onto platter and pour glaze (confectioner's sugar and lemon juice) over the cake while still warm.

Lucious Lime Cake

Adapted from the 75th Anniversary Beta Sigma Phi Cookbook.

1 package lemon cake mix
1 3 oz. package lime jello
4 eggs
2/3 cup oil
2/3 cup water
2 cups confectioner's sugar
1/4 cup lime juice

Combine first 5 ingredients and beat at medium speed for 2 minutes. Pour into a prepared 10 inch bundt pan. Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in the center comes out clean. Invert onto a baking sheet and cool 5 minutes. Mix confectioner's sugar and lime juice until smooth. Pour over cake slowoly allowing mixture to be absorbed before adding more. Bake for 5 to 8 minutes more. Place on a wire rack to cool. Makes about 12 servings.

Sausage Pinwheels

These are a Christmas tradition at our house.....

2 cans crescent rolls
2 lbs. bulk pork sausage (regular, hot, maple, sage, Italian or a combination)
2 cups finely shredded cheese

Lay out a sheet of waxed paper. Place crescent rolls end to end on paper pressing to close perforations. Press sausage into thin flat sections and lay evenly over the dough, sprinkle with cheese. Using the waxed paper, begin rolling from the long side (jelly roll fashion). Pinch to seal. Roll in waxed paper and refrigerate overnight. Next morning, slice with a serated knife, place on a baking sheet and bake at 350 degrees for about 20-30 minutes.

Sister's Sour Cream Coconut Cake

I've made this cake for my sister's birthday every year for the last 30 or so years. 24 hours in the refrigerator makes it even better!

1 white or yellow cake mix (prepared according to package directions)
1/2 cup granulated sugar
1 cup milk
8 oz. whipped topping
12 oz. frozen coconut (thawed)
8 oz. sour cream
1/2 confectioner's sugar

Once cake layers are done, cool in pan for 10 minutes. While they are cooling heat milk and 1/2 cup granulated sugar over medium heat until hot. Turn layers out on waxed paper and spoon hot milk mixture over them. Mix last 4 ingredients and spread between layers as you stack them on cake plate. Frost top and sides as well. This will make 2 thick layers or 3 thinner layers. Refrigerate immediately!

Barb's Fabulous Red Velvet Cake

There are some really good Red Velvet cakes mixes in your market. If time is short or you don't want to fuss, feel free to substitute for the layers here.

Layers -
Baker's Joy for the pans
2 1/2 cups self-rising flour
1 1/2 cups sugar
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Coconut Pineapple Filling (see recipe below)
Cream Cheese Frosting (see recipe below)


Preheat the oven to 350 degrees F. Spray 3 (9 by 1 1/2-inch round) cake pans with Baker's Joy.

In a large bowl, sift together the flour, sugar, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Mix the dry ingredients into the wet ingredients until well blended. Do not overbeat. Divide the cake batter evenly between the prepared cake pans.

Bake about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Remove the cakes from the oven let cool completely.

Filling -
While cake is cooling put 1/2 cup sugar and 1 medium can crushed pineapple in a small frying pan. Cook over medium heat until slightly thickened. Stir in 1-1/2 cup flaked coconut. Cool slightly and spread between layers as you assemble the cake.

Frost top and sides with Cream Cheese Frosting.

Cream Cheese Frosting -
8 ounces cream cheese, softened
1 box sifted confectioners' sugar
1 stick butter, softened
1 teaspoon vanilla extract
1/2 cup chopped pecans

With a mixer and in a large bowl, mix the cream cheese, sugar, and butter on low speed until combined. Turn mixer to high and beat until light and fluffy. Adjust speed of mixer to low and add the vanilla and the pecans.

Bubble Pizza

2 cans of refrigerated biscuits
28 oz. jar spaghetti sauce
2 cups shredded mozzarella cheese
1 pound ground beef (browned & drained)

Quarter biscuits and mix with sauce, ground beef and cheese. Pour into a 9 x 13 baking dish coated with cooking spray. Bake at 350 degrees for about 45 minutes or until bubbly and golden.

Crock Pot Fajitas

1 1/2 lb. London broil or boneless chicken
1/2 envelope taco seasoning
1/2 cup water
1 cup salsa (your favorite)
sliced bell peppers
sliced onions

Place meat in bottom of crock pot, sprinkle seasoning over top. Add peppers & onions, water & salsa. Cover meat with aluminum foil if using a large crockpot. Put lid on pot and cook on low for 6-8 hours. Shred meat with fork, serve on warm tortillas with your choice of toppings.

Cornbread

2 cups yellow self-rising cornmeal
2 eggs
1/2 cup cooking oil
1 cup buttermilk

Combine ingredients until moistened. Pour into a greased cast iron skillet and cook at 375 degress for about 30 -40 minutes or until golden brown.