We took a drive down memory lane

Yesterday, my wife and I took a leisurely drive, we thought. I love to take a day trip, it was sort of overcast, but it didn't look too bad. We left home a little after 12 o'clock and drove on the freeway until our turnoff. We hadn't gone very far on this road for a long time, but I decided to keep going until we reached a small town with a huge lake surrounding it. It brings back a lot of memories, when it was small, but like everything else it was getting too commercialized. You could go and enjoy art and crafts fairs, and enjoy this beautiful scenery. There was also a river going thru it. The town was a very sleepy one when we first went there in the early '80's. It was so nice. Well, we drove along with about 50 other cars right downtown and were amazed that nothing seemed to change, except for the traffic. We were able to brings back some of our most treasured memories of our travels. It takes about an hour and a half to get there from our home, just enough time to enjoy a day. But, I decided to take another route back home that was the opposite way from the way we came. It was also a scenic way home; it was along a great River that feed into the Lake that we came from. It has now a ton of new homes on the banks. When we first visited it was pretty quiet and a lot of farms. The road is about the same. We were able to check out a small town or a blip in the road that my wife and young family were able to spend a wonderful 4^th of July there; the local townsfolk had a great picnic planned. We only paid a very small amount. The kids were able to have a lot of fun. My oldest daughter got dunked the dunk tank. It was warm outside so it was fun for her. My son got to get into this small fenced sand box and try to dig for money. He got all of the big bucks from it. Silver dollars, 50 cent pieces and any other $$ he could find, I think he took it all, that was it for him he found his niche in life to make a lots of money. My youngest daughter won a pie eating contest in her age group, three years old. She always hates to listen to our family reminiscing about the good experiences especially when came to this time, she was mortified about winning a pie eating contest. We ate a ton of food and enjoyed a fantastic fireworks display. It was really a surprise for such a small town. My son won a contest and got the biggest prize, more money. He won a ten dollar bank account at their local bank. Now remember this was out of state and we never got back very often, so I think that account probably closed for lack of use. Oh well, so much for winning money, something our family is not known for. Especially after all of my gum trips to the store that was really was to buy a dollar lotto ticket and coming out and telling my family they didn't have my kind of gum. I think they started to get wise after they got older; it would become a family joke. I am still waiting for that Billion dollars grand prize. Ya right, but it is fun for the anticipation. Well enough memories. We kept driving and driving back past the state border and then into our state, to say the least it took about 5 hours to get back home. Never again will we do that. We got enough memories to cover the rest of our lives. This leads me to food that I remember that was picnic treasures. I hope you enjoy them.

PUDDING CAKE

Chocolate cake that bakes with its own pudding – what more can you ask for? It had been ages since I had this cake. Mom used to make it when I was little. Sometimes I requested it for my birthday. Last weekend, we dug around in Mom’s recipebox until we found the instructions for this cake.
Ingredients:
1 Devil’s Food cake mix + the ingredients needed to make the batter
12 marshmallows, snipped in quarters or about a cup or so of mini marshmallows
1 cup brown sugar
1/2 cup cocoa
2 cups water
Directions:
1. In a 13×9 pan, mix the brown sugar and cocoa together. Stir in 2 cups of water. Scatter the marshmallows over the top.
2. Mix up the cake batter and spoon it over the top of the mixture in the pan.
3. Be careful transferring the pan to the oven. It is very sloshy with all that water in the bottom.
4. Bake at 350 degrees for 45-50 min.

CROWD PLEASING CHILI

This makes 10 to 15 bowls (depending on your generosity), or use a large, heavy aluminum stock pot and usually triple this recipe for a cookout!
2 lbs Ground Chuck
1 large Spanish Onion, chopped
4 Garlic cloves, minced
4 dried Pasidlla Chilies, seeded and chopped fine*
3/4 cup Chili Powder
1 Tbs Oregano
28 oz can Whole Tomatoes, chopped (juice reserved)
1 tsp Tabasco
3 cups Water
6 oz Tomato Paste
48 0z jar Pinto Beans (drained)

Brown ground beef, drain, reserve. Sauté onions, garlic, chilies till onions are almost clear. Add chili powder, oregano, bay leaves, sauté 2 min. Add chopped tomato, sauté 2 min. Add juice, Tabasco, water, tomato paste, and beans and simmer 1 hour

CHOCOLATE SHEET CAKE

Cake:
Mix in large bowl and set aside:2 cups flour
2 cups sugar
Combine in saucepan:
1 stick butter
4 Tbls cocoa (Mom used 6)
1/2 cup Crisco (Mom would have eliminated the butter and used all Crisco)
1 cup water
Bring to boil, stirring well, and pour over sugar and flour.
Add:
2 eggs
1 tsp. vanilla
1/2 cup buttermilk with 1 tsp. soda
Mix well--it will be thin.
Pour onto large, greased cookie sheet. Bake 20 minutes at 400 degrees.
Frosting:
(Start 5 minutes before cake is done)
In saucepan combine:
1/3 cup milk
1 stick butter
4 Tbls cocoa (very generous)
Bring to boil and remove from heat.

Add:
1 lb. powdered sugar
1 tsp. vanilla
1 cup chopped nuts (optional)
Spread over hot cake as it comes from the oven.

GREEN AND GOLD SALAD

Ingredients:

1-#2 can crushed Pineapple
1-3oz pkg Lime Jell-O
2-3oz pkg Cream Cheese
1 cp Whipped Cream (or Cool Whip, Dream Whip)
3/4 cup grated Sharp Cheddar Cheese
1 cp chopped Walnuts
Directions:Heat Pineapple to boiling point. Add Jell-O, stir till dissolved. Chill until partially set. Stir in remaining ingredients. Chill till set.

CROCK-POT SPAGHETTI

(A real crowd pleaser) Not!!

Ingredients:

2 lbs ground beef
1 small onion, chopped or minced
2 tsp oregano
1 tsp salt
2 small or 1 large clove garlic
2 tsp chili powder
Directions:
Brown all of the above, drain fat and put the meat in the crock pot.
Add:
(2) 15 oz. cans tomato sauce
1 can (about six cups) tomato juice
2-4 Tbls brown sugar
Directions:
Cook on low 6-8 hours or high 4-5 hours. Turn to high for last half-hour of cooking and add 16 oz. spaghetti noodles, broken in half.

EASY CHICKEN RICE

Ingredients:

6 thawed boneless, skinless chicken breasts
1½ cups of long grain rice (NON-INSTANT) if you use the instant it will get mushy.
1 can cream of mushroom soup
1 can french onion soup
1 can water
salt/pepper/garlic powder to taste

Directions:
Preheat oven to 390F/198.9C

In 9x13 Pyrex or corning ware baking dish. Spray the baking dish with a non-stick spray
Sprinkle rice evenly along the bottom of the dish. Lay the chicken breasts down side-by-side in the dish on top of the rice. Take the cream of mushroom, French onion soup and water and blend them together. Pour the soup mixture on top of the chicken, lifting the chicken slightly so that all the rice underneath is covered with the soup mixture. Cover with foil and put in oven for 1 hour. Take foil off and bake for another 20 minutes. Take out and ENJOY! Yield: 6 servings

TATER TOTS HOT DISH

2 lb. pkg tater tots
1 can cream of mushroom soup
1 can cream of celery soup
1 lb. ground beef or turkey
Press burger in bottom of 9x13 cake pan.
Sprinkle with onion salt
Lay tater tots side by side and end to end on top of burger.
Mix soups together and spread on top of tater tots.
Bake@375 for 45-60 minutes or until top is glazed and golden brown.
You can also put a layer of Velveeta or American cheese between the burger and tater tot layers.

FAT POTATOES

These instructions are for a small batch. You can make a double, or for in six-quart crock pot, 2-1/2 batches.

Ingredients:
9 medium white potatoes
1 stick butter
8 oz. cream cheese
8 oz. sour cream
Directions:
Peel and boil potatoes with a little salt in the water until potatoes are tender (just like you're making mashed potatoes). Drain potatoes and add butter, cream cheese, and sour cream and beat with electric mixer until smooth. Bake 30 minutes at 350 degrees (45 minutes if they have been made ahead and refrigerated), or cook in crock pot on high about 4 hours or on low for 6-8.

BOW TIE SEAFOOD SALAD

Prep: 25 min
Yield: 32 (1-cup) servings.
Ingredients:
3 pounds uncooked bow tie pasta
1-1/2 pounds imitation crabmeat, chopped
1 pound frozen cooked salad shrimp, thawed
4 celery ribs, chopped
1 cup finely chopped green onions
1 medium green pepper, diced
4 cups mayonnaise
1/4 cup dill pickle relish
1/4 cup Dijon mustard
1 tsp. salt
1 tsp. dill weed
1/2 tsp. pepper
Directions:
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper. In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

What is it with me and baked goods!!

It seem like a day doesn't go by that I don't think about those smells, the look, the blend of flavors that explode in your mouth, and you end with the satisfaction of a blessed event. No it is not a birth of a new baby, but a birth of your latest pastry. Have you ever passed near a bakery and smelt the aroma of fresh baked bread. I would drive downtown and specifically by or own wonder bread factory, drawn like a moth to the flame. I would roll the windows down in my car and smell with my nostrils flaring every bit of aroma that I could get of that unmistakable aroma that only fresh baked bread could bring to your senses. I go to stores and end up at the bakery and think, oh what is new today, all the time drooling as I look at every delicacy. I would support a trip around Europe to visit all of the bakeries and stand in wonderment of all of the creations that are laid out before you. Can you imagine Vienna, Paris, Rome, St. Petersburg, London, Budapest, Berlin and Copenhagen? What a trip of a lifetime. Oh, well here are some of the things that I consider a touch of that wonderment.

Chocolate Dipped Cannoli
Prep Time: 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: hr min
Level: Easy
Serves: 12 servings

Ingredients
3 tablespoons amaretto
1 teaspoon ground cinnamon
2/3 cup heavy cream
1/3 cup confectioners' sugar
1/4 cup unsalted chopped pistachios
1 cup ricotta cheese
12 prepared cannoli shells
1/2 cup melted chocolate

Directions
In a large bowl, whip together amaretto, cinnamon, heavy cream and confectioners' sugar until soft peaks form. In a medium bowl, combine the pistachios and ricotta and stir in half of the whipped cream. Gently fold in the remaining whipped cream. Fill a pastry bag with no tip with the mixture to fill the cannoli shells. Dip the tips of the cannoli into the melted chocolate. Place the sheet tray in the refrigerator for 2 hours or until filling and chocolate is set.

Éclair Cake
Prep Time: 10 min
Inactive Prep Time: 24 hr 0 min
Cook Time: hr min
Level: Easy
Serves: 20 to 24 servings


Ingredients

Cake:
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.


Chocolate Stuffed Éclairs
Prep Time: 30 min
Inactive Prep Time: hr min
Cook Time: 45 min
Level: Intermediate

Pastry:
Ingredients
1 cup water
1 stick margarine or butter
1 cup sifted all-purpose flour
4 eggs

Filling:
6 tablespoons all-purpose flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
3 cups milk
3 eggs, beaten
2 teaspoons vanilla

Icing:
2 (1-ounce) squares chocolate
2 cups sugar
1 cup whipping cream

Directions:
Preheat the oven to 400 degrees F. Heat the water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball. Remove from heat and let cool. Beat in 4 eggs, 1 at a time and once incorporated, place into a pastry bag. On a greased cookie sheet, pipe out dough in thick lines that form éclairs. Bake for approximately 30 minutes or until light brown. Set aside to cool. In a medium saucepan, prepare filling by whisking together the flour, cocoa powder, sugar and salt. Whisk in about 1 cup milk and cook over low heat, stirring often, until thickened or the consistency of mayonnaise. Add the rest of the milk and then temper in 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla. With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe the custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the éclairs.



Buttermilk Rum Baba Cake Recipe - Polish Babka Rumowa

This "spirited" cake has a dense, buttery crumb that soaks up the citrus-rum syrup in a snap. Serve it with a dollop of rum-infused whipped cream or a scoop of rum-raisin ice cream. Buttermilk Rum Cake is a big favorite at holiday time in my Polish family. But, because the alcohol in the rum hasn't been burned off, it's definitely an "adults-only" cake.
Makes 12 generous servings of Buttermilk Rum Cake
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:
1/2 pound (2 sticks) butter, softened
2 cups sugar
4 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1 teaspoon vanilla

Rum Syrup:
1 cup sugar
1 1/2 cups water
4 teaspoons lemon zest
2 tablespoons orange zest
1 teaspoon vanilla
2/3 cup dark rum
Glaze:
2/3 cup sugar
1/4 cup butter
1/3 cup orange juice


Preparation:
Heat the oven to 350 degrees. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time until well blended. In a separate bowl, combine flour and baking soda and add to butter-sugar-egg mixture, blending well. Add buttermilk and vanilla and incorporate completely. Bake for 1 hour or until toothpick tests clean. Cool on wire rack for 20 minutes, then invert. Meanwhile, make Rum Syrup by placing sugar, water, and zests in a small saucepan over high heat, stirring constantly, until sugar is dissolved, about 5 minutes. Strain syrup into a 4-cup glass measuring cup and allow to cool. When cool, add the vanilla and rum and set aside. While cake is still warm, poke holes all over it and slowly pour some of the Rum Syrup over, letting it seep into the cake. When it has been absorbed, pour more syrup over. You might have to do this two or three time. While the cake is absorbing the Rum Syrup, make the Glaze by melting 2/3 cup sugar, 1/4 cup butter and orange juice in a small saucepan over medium heat until the sugar dissolves. Set cake over a cooling rack and pour Glaze over cake, letting it drip down the sides. Allow to harden and store covered for up to two weeks.





Napoleon - A French Cream-Filled Pastry

There aren't many dessert recipes that offer a lovely light pastry filled with rich cream such as a Napoleon. Prep Time: 1 hour

Ingredients:

17-ounce package frozen pastry
chocolate or vanilla pastry cream*
1 cup powdered sugar
2 tablespoons water
1 ounce semisweet chocolate, melted
Preparation:

Preheat oven to 400 degrees F. Lightly flour bread board and rolling pin. Roll dough to 13 x 17 inch triangle, 1/8 inch thick. Transfer to cookie sheet. Prick dough with fork. Cover with another cookie sheet. Bake for 5 minutes. Remove top sheet and continue to bake for 5 more minutes or until lightly browned. Cool on wire rack. Cut pastry into thirds, lengthwise. Mix powdered sugar and water. Stir until smooth. Turn over 1 pastry strip on rack. Pour sugar glaze over strip. Smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife over top to make decorative design. Let stand until dry, about 30 minutes. To assemble: Place one unglazed strip on serving platter. Spread half of pastry cream on top. Top with the other unglazed strip. Top with rest of pastry cream. Top that with glazed strip. Chill it until firm, about and hour. (Don't chill longer than 3 hours. It may get soggy.) For the serving, cut it with a serrated knife.

Ultimate Coffee Cake

Prep Time: 10 min
Inactive Prep Time: 10 hr 0 min
Cook Time: 30 min
Level: Easy
Serves: 6 to 8 servings


Ingredients
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

Directions

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat the oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Well here they are, just some of the treats you have thinking about, or was that me?

I want spring!

We have been messing around here weather wise since November and we can't get the Spring thing going. It snowed yesterday…That wasn't nice of Mother Nature. I guess we shouldn't mess with her anyway, right? Well I would like to talk to her and say please feel sorry for me and let me go outside with my dogs and have fun. Oh by the way we can't go into the back yard yet. You know when it snows "it" collects. I won't go further, but I have to clean up before I can play back there. At least the front yard is workable. Now is not the right time to talk about food is it? LOL unless:

DOG POOP COOKIES

2 tbsp. butter
1 c. sugar
1/4 c. cocoa
1/4 c. milk
1/8 tsp. salt
1/3 c. peanut butter
1 1/2 c. quick oatmeal
1/8 tsp. vanilla

Combine the first 5 ingredients and bring to a boil. Melt in peanut butter, stir in oatmeal and vanilla. Drop by teaspoonfuls onto wax paper. Cool. This makes about 1-2 dozen. (I multiply the ingredients by 6 to make 7.75 dozen.)

Sorry, I just had to do that…Forgive me?

Anyway I still can't wait. I have been thinking about this since the last time I played "Groundhog Day" on the DVD. My wife and I watch it every year. I wait for the "official" first day of spring and wollahs (French) it is spring…Not! I think it either rained or snowed that day. Anyway, it has to come sooner or later, hoping for the earlier. I worked today and noticed that it snowed! What in the h--- is going on here? I want spring. Don't you! I went shopping the day after Valentine's Day and the whole store was in the Easter mode. What is wrong with people don't they know it is not spring yet? The next big Holiday is Halloween; I think they will change into that as soon as Easter is over. What a hoot. Here are some of the spring goodies I think that you will enjoy.

Spring Celebration Carrot Cake

Prep Time: 30 min
Inactive Prep Time: 1 hr 20 min
Cook Time: 45 min
Level: Easy
Serves: 12 servings

Ingredients
Cake:
1 1/2 cups grated fresh carrots (about 2 large)

1 cup walnut pieces

1/2 cup finely chopped fresh pineapple (see Cooks Note)

2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 (4-ounce) jars pureed carrot baby food
Icing:
2 (8-ounce) packages cream cheese (1 pound), at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
1 teaspoon pure vanilla extract
1 1/2 cups fresh pineapple
For the cake:
Directions
Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside.
Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.

For the icing:

Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.

To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.
Cook's Note: You will need about 1/2 a fresh medium pineapple, trimmed, cored, and finely chopped for the whole cake and frosting.

Praline 'n Cream Shortcake

You should spring for this less-traditional shortcake. It's filled with a yummy caramel whipped cream filling.

Prep Time: 25 min

TotalTime: 1 hour 30 min

Makes: 6 servings
Ingredients:
Shortcake

1 cup plus 2 tablespoons Gold Medal® all-purpose flour
1 cup packed brown sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
Filling and Topping
1 1/2 cups whipping cream
1/4 cup caramel topping, room temperature
2 tablespoons powdered sugar
1/2 cup chopped pecans
Directions:
1. Heat oven to 350°F. Grease and flour 9-inch round cake pan. In medium bowl, beat all shortcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 15 minutes.
3. In chilled large bowl, beat whipping cream, caramel topping and powdered sugar with electric mixer on high speed until stiff. Stir in pecans. Split shortcake horizontally. Fill and top shortcake with whipped cream mixture.

Special Touch
Drizzle extra caramel topping over plates for a restaurant-fancy finish.
Variation
Add sliced bananas to this hard-to-top dessert for an extra treat

Triple-Berry Angel Shortcakes

Try a classic spring dessert--angel food cake topped with berries and mounds of whipped cream.
Prep Time: 20 min
Total Time: 3 hours 10 min
Makes: 12 servings

Ingredients:
1 box (1 lb) Betty Crocker® angel food cake mix
1 1/4 cups cold water
1 can (21 oz) raspberry pie filling
3 cups sliced fresh strawberries
2 cups fresh blueberries
Whipped cream, if desired

Directions:
1. Heat oven to 350°F. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours.
2. In medium bowl, mix pie filling, strawberries and blueberries.
3. Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

Variation
Bake a Betty Crocker® SuperMoist® cake mix in a fluted tube cake pan and use instead of the angel food cake mix.

Strawberry-Sour Cream Cake

This quick and easy dessert is a delight to serve, especially when fresh strawberries are abundant.
Prep Time: 15 min
Total Time: 55 min
Makes: 16 servings

Directions:
Cake
3 cups Original Bisquick® mix
1 cup sour cream
2/3 cup granulated sugar
1/2 cup cold water
2 teaspoons vanilla
2 eggs
Topping
1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries

Directions:
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, beat all cake ingredients on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
3. In large bowl, mix sour cream and brown sugar until well blended. Gently stir in strawberries. Spread topping over warm cake. Store in refrigerator.
High Altitude (3500-6500 ft): No change.


I hope these sweetened your sweet tooth. I am drooling!

More St. Patrick’s Recipes--Enjoy

Sweet 'n' Tender Cabbage Rolls

The extra time it takes to assemble the rolls is well worth the effort. You can make two batches because they go so fast. You can assemble the night before and cook the next day

Servings: 7
Method: Slow Cooker
Prep: 40 min.

Cook:420 min. TOTAL: 460 min.

INGREDIENTS
1 large head cabbage
2 eggs, beaten
1/2 cup milk
2 cups cooked long grain rice
2 jars (4-1/2 ounces each) sliced mushrooms, well drained
1 small onion, chopped
2 teaspoons salt
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
2 pounds lean ground beef

SAUCE:
2 cans (8 ounces each) tomato sauce
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce

DIRECTIONS
Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°. Yield: 7 servings.

Toasted Reubens
"When New Yorkers taste my Reuben, they say it's like those served by delis in 'The Big Apple'."

Servings: 4
Prep: 15 min.
Total: 15 min.

INGREDIENTS
1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
4 teaspoons prepared mustard
8 slices rye bread
1 pound thinly sliced deli corned beef
4 slices Swiss cheese
1 can (8 ounces) sauerkraut, rinsed and well drained
2 tablespoons butter

DIRECTIONS
In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside. Spread mustard on one side of four slices of bread, then layer with the corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread. In a large skillet, melt butter over medium heat. Add sandwiches; cover and cook on both sides until bread is lightly toasted and cheese is melted. Yield: 4 servings.

Blarney Breakfast Bake

Servings: 12
Method: Baked
Prep: 20 min.
Cook: 50 min.
Total: 70 min.

INGREDIENTS
1 pound bulk pork sausage
1/2 pound sliced fresh mushrooms
1 large onion, chopped
10 eggs
3 cups milk
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) shredded cheddar cheese

DIRECTIONS
In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.

Corned Beef and Cabbage Sandwiches

You don't have to wait for St. Patrick's Day to serve these festive sandwiches. Your family is sure to enjoy the creamy cabbage and tender corned beef piled high on a hard roll anytime of year.

Servings: 4
Prep: 10 min.
Total: 10 min.

INGREDIENTS
1/3 cup mayonnaise
1 tablespoon white vinegar
1/4 teaspoon ground mustard
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/2 cups thinly shredded raw cabbage
4 kaiser or hard rolls, split
3/4 to 1 pound fully cooked corned beef, sliced

DIRECTIONS
In a small bowl, combine the mayonnaise, vinegar, mustard, celery seed and pepper until blended. Stir in cabbage. Spoon onto the bottom halves of rolls. Cover with corned beef; replace roll tops. Yield: 4 servings.

O'Larry's Skillet Potatoes


Servings: 10
Prep: 15 min.
Cook: 15 min.
Total: 30 min.

INGREDIENTS
2 pounds potatoes, cut into 1/2-inch cubes
1 medium onion, finely chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 teaspoon Caribbean jerk seasoning
1 teaspoon salt
1/4 cup olive oil

DIRECTIONS
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until almost tender. Drain. In a large skillet, saute the onion, red pepper, garlic, jerk seasoning, salt and potatoes in oil until potatoes are golden brown and vegetables are tender. Yield: 10 servings.

I can’t believe I fell for it…You know being IRISH!

I got this email just from a colleague from work this morning and I fell for it. It says if you send it out to at least 20 of your friends, your wish will be granted. It had all of these previous recipients' claims that it really works. Ya right! Anyway I thought what the heck. AND I DID! I am so sorry for this, but the Irish came out of me and said "do it". Speaking of Irish, I checked my Ancestry and found a whole lot of them so I guess I can say without out hesitation that I am part Irish, the other half is Russian. What a mixture. The Russians are known for their drinking, dancing and quick tempers. The Irish are known for their drinking, dancing and quick tempers. I have it bad on both ends. Oh well, I think I broke the mold. I don't drink, at my age I can't dance, my joints are saying "are you kidding" as we speak. My temper is well something I have to work on. Well two out of three isn't so bad. Anyway I love St. Patrick's Day. My wife makes the best corn beef and cabbage. I am going to make scones this year. Since St. Patrick's' Day falls on a Tuesday. So I have to make them right after work. As you can see from the recipe it is so easy and quick.

Simple Scones

Yields: 8 servings

"Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats."

INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

3. In a small bowl, whisk sour cream and egg until smooth.

4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a large sharp knife, (or pizza cutter sprayed with Pam), to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

I will make this as soon as I get home. It will be great warm. I'll have all of the ingredients ready when I walk into the door and start. My wife usually crock pots the corn beef and cabbage. So, I'll have a direct line to the kitchen and I'll be able to make them. It will be just the two of us. We usually have the "kids" over, but they have their own lives now. Oh well, as my Mom and Aunt used to say "more for us".

When I was a kid growing up, I had a fantasy about the Irish pot'o'gold. I thought I would chase a rainbow and I would find it. Well, we all know how that turns out. If you don't know, try it. Tell me if you find it. (Ya right) I think that was given to us to make us realize nothing is free. You have to make an effort and work for what you want. Well….it is still sort of fun to fantasize about it. Maybe that is why the Irish Drink, Dance and have quick tempers. Well, have a great St. Patrick's Day and may the leprechauns come out of the woodwork and dance and show you their Gold. Oh well…I thought it sounded sort of Irish. What do you think?