KEY LIME CAKE

The smell of a Key Lime Cake cooking in the oven stirs up not only my taste buds but my senses. Here is an easy recipe for you to try.

1 (18.25oz) pkg. lemon supreme cake mix
1 (3.4oz.) pkg. lemon instant pudding mix
4 big eggs
1/2 cup water
1/2 cup fresh Key lime juice
1/2 cup vegetable oil
2 cups sifted powdered sugar
1/4 cup Key lime juice

Combine first 6 ingredients; beat 2 minutes at medium speed of an electric mixer. Pour batter into a greased and floured 13x9-inch pan. bake at 350 degrees for 35 minutes. Let cake cool completely on a wire rack.
Combine powdered sugar and 1/4 cup Key lime juice; drizzle over cake. Cut into squares to serve.
15 to 18 servings

FRESH EGG OMELET with ASPARAGUS, SWISS CHEESE & TURKEY

A girl who has neighbors who bring her 10 dozen fresh eggs from their own backyard is a very lucky girl indeed. They called yesterday and said, "We are getting 3 dozen eggs a day, please come and take some of these off of our hands". The rest is history and this recipe is the result of what was in my fridge that was turned into last nights supper. Enjoy!

6 big fresh eggs
butter
1/2 lb. fresh asparagus
4 slices baby Swiss cheese
8 thin slices deli turkey breast

Beat the eggs with a little water in a bowl. Add salt and pepper. Saute the washed and trimmed asparagus in a little butter until just tender, slice into thirds; set aside. Melt enough butter to cover the bottom of an 8-inch skillet, about a tablespoon. When the eggs start to set around the edges, tilt the pan and use a spatula to lift up the edges and allow the egg to run underneath the omelet all the way around it. When it is to your desired degree of doneness, still a little wet on top preferably, top with the asparagus, Swiss cheese and turkey; then fold over and slide onto serving plate.
Serves 2 to 3

"1 fresh omelet omelet a day helps to keep the doctor away."~Adele Forbes

CHOCOLATE PUDDING CAKE

I have always believed in the barter system and when my husband came in today with some beautiful flats of flowers for my gardens and requested a Chocolate Pudding Cake in return, I happily obliged.

1 cup self-rising flour
3/4 cup sugar
6 tablespoons cocoa-divided
1/2 cup milk
2 tablespoons canola oil
1 teaspoon vanilla
1 cup firmly packed brown sugar
1 3/4 cup very hot tap water

In ungreased 9x9 pan or baking dish, mix flour, sugar and cocoa with a fork. Mix in milk, oil, and vanilla until smooth. Spread smoothly in pan. Sprinkle with brown sugar and remaining 4 tablespoons cocoa. Pour hot water over batter. do not stir. Bake in preheated 350 degree oven for 40 minutes. Cool in pan 15 minutes. Serve topped with vanilla ice cream.
Serves 8

"Where we love is home...home that our feet may leave, but not our hearts...

CHOCOLATE~COVERED PRETZELS

I simply adore a chocolate covered pretzel....here is an easy recipe for you to try your hand at. These make very nice gifts when placed in plastic baggies with a pretty colored ribbon.

1 (5.75-oz.) pkg. milk chocolate morsels
2 tablespoons shortening
24 (3-inch) pretzels

Combine chocolate morsels and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove double boiler from heat, leaving chocolate mixture over hot water.
Dip each pretzel in chocolate; allow excess to drain. Place on waxed paper-lined cookie sheets; chill until firm. Arrange pretzels between layers of waxed paper in an airtight container; store in a cool place.
Yield: 2 dozen

EASY PEACH COBBLER

This peach cobbler is just exactly what it says it is...EASY....and I am throwing in DELICIOUS! The recipes comes from Southern Living 1997 Annual Recipes. Be sure and buy high quality vanilla bean ice cream to go with it.

1 stick unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
ground cinnamon

Melt butter in a baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining sugar, peaches, and lemon juice to a boil over high heat, stirring constantly; pour over butter (do not stir). Sprinkle with cinnamon.

Bake at 375 for 45 minutes or until golden. Serve warm with Vanilla ice cream.
8 servings

COOKS NOTE: I used self-rising flour and omitted the baking powder and salt. I also did not have fresh peaches and instead used a big can of sliced peaches in heavy syrup and drained off the syrup in a colander. 

"Every female relative that's ever been in the kitchen was my teacher. All the children wanted to be in the kitchen because it was warm. Girls were given a little piece of dough (to shape) or something to help them learn."~Dori Sanders

BUFFALO CHICKEN TWICE-BAKED POTATOES

Who amongst us does not love a twice baked potato? Team it up with the makings for Buffalo Chicken and you will be doing a two-step around the kitchen shouting "OLE!"

4 russet baking potatoes
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 tablespoon Buffalo-style hot sauce
1 lb. skinned and boned chicken breasts-cut in chunks
1/2 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon canola oil
2 tablespoons white vinegar
3 tablespoons Buffalo-style hot sauce
2 tablespoons butter
Toppings: Sour cream, chopped green onions and diced cooked bacon

Bake potatoes on a baking sheet at 425 degrees. Cut in half lengthwise; spoon out pulp into large bowl, leaving shells intact. Stir together pulp, 3/4 cup of the shredded Cheddar cheese, 1/2 cup sour cream, and 1 tablespoon hot sauce.
Spoon mixture evenly into potato shells; sprinkle tops evenly with remaining 1/4 cup Cheddar cheese. Return potatoes to baking sheet and bake at 425 degrees for 6 to 8 minutes or until cheese is nicely melted.
Sprinkle chicken with salt and chili powder; cook in hot oil in a large nonstick skillet over medium-high heat 7 minutes or until chicken is browned, stirring often. Stir in vinegar, 3 tablespoons of hot sauce and butter; stir until blended and chicken is well coated. Cook 1 minute; remove skillet from heat. Spoon chicken mixture evenly over potatoes. Serve with desired toppings.
Serves 8

"Twice baked potatoes make me smile, and this particular version can be a meal in itself with a side of green salad."~Adele Forbes

PASTA PRIMAVERA REVISTED (April 12th, 2011)

PASTA PRIMAVERA

This is one of our top 5 pasta dishes ever. I guarantee that if you try it, it will be yours as well. Serve with a green salad and some crusty bread.

1 cup whipping cream

1/2 lb. fresh snow pea pods, trimmed

1/2 lb. fresh mushrooms, sliced

1 sweet red pepper, cut into julienne strips

1 small yellow squash, thinly sliced

1 cup small broccoli florets

3 Tbsp. melted butter

1 Tbsp. canola oil

1 (16oz.) pkg. linguine

1/2 cup freshly grated Parmesan cheese

freshly ground pepper to taste

Heat whipping cream in a small saucepan over low heat until warm Set aside.

Saute vegetables in butter and oil in a large skillet until almost crisp-tender.

Add cream, cook over medium heat, stirring constantly, 5 minutes or until slightly thickened.

Cook linguine according to package directions; drain well. Place on a large serving platter. Top with vegetable mixture and sprinkle with Parmesan cheese and pepper, toss gently. Serve immediately.

Serves: 4 to 6

"Life is a combination of magic and pasta."~Federico Fellini

LEMONADE MERINGUE PIE

Call in the Lemon Meringue Pie police because this pie will definitely set your taste buds to tingling!

3 eggs, separated
1 pkg. cook & serve vanilla pudding mix
1 1/4 cups milk
1 cup sour cream
1/3 cup thawed lemonade concentrate
1 teaspoon fresh lemon juice
1/4 teaspoon cream of tartar
1/3 cup sugar
1 (9-inch) pie crust-baked

Allow egg whites to stand in small bowl at room temperature for 30 minutes.
In a large saucepan, combine pudding mix, milk, and sour cream until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Gradually whisk 1 cup hot filling into egg yolks; return all to pan. Bring to gentle boil; cook and stir for 2 minutes, remove from heat and gently stir in lemonade concentrate, keep warm.
Add lemon juice and cream of tartar to egg whites; beat at medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high until stiff, glossy peaks form.
Pour warm filling into pastry shell. Spread meringue over filling, sealing edges to pastry. Bake at 350 degrees for 15 to 20 minutes or until golden brown; watch closely.
Cool on wire rack for 1 hour and refrigerate for at least for 3 hours before serving.
8 servings

"I never met a lemon pie of any kind that I did not like."~Adele Forbes

CROCKPOT CORN CHOWDER

The crockpot is a wonderful invention and my favorite piece of kitchen equipment. Just dump everything in, turn it on, leave it alone. This corn chowder is highly delicious and easy to put together. Have a loaf of crusty bread waiting on the sidelines.

6 slices bacon


2 pkgs. frozen corn (10 oz. each)

1 can cream style corn (16 oz.)

1 tbsp. Worcestershire sauce

2 c. water

1/2 c. onion, chopped

2 c. potatoes, diced

1 tbsp. sugar

1 tbsp. seasoned salt

1 can chicken broth (16 oz.)

1 c. milk

1/4 c. butter

In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in Crockery Pot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to Crock Pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.

PEANUT BUTTER & JELLY CUPCAKES~YUM YUM~EAT UM' UP

For those of you who love a peanut butter and jelly sandwich...don't just stop there...make these Peanut Butter & Jelly cupcakes and I guarontee' you will be floating around on a cloud of peanut butter and jelly heaven!

1 stick butter~softened
1/4 cup creamy peanut butter
1 1/3 cups sugar
2 big eggs
2 cups self-rising flour
1 cup milk
1 teaspoon vanilla extract
strawberry jelly or homemade strawberry freezer jam
Peanut Butter Frosting

Cream butter and peanut butter with electric mixer, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with milk, beginning and ending with flour. Stir in vanilla.
Fill paper-lined or well greased muffin tins 3/4 full of batter and bake at 350 degrees for 25 minutes or until done. Allow to cool completely then slice in half and put a generous spoonful of the strawberry jelly in the center of the cupcake. Frost the tops with PEANUT BUTTER FROSTING and top with a maraschino cherry, fresh strawberry half, or a dollop pf the jelly...or all 3...live a little.

2 1/2 tablespoons softened butter
1/4 cup plus 2 tablespoons creamy peanut butter
11/4 teaspoons vanilla extract
2 cups sifted powdered sugar
3 to 4 tablespoons milk

Cream butter and peanut butter until light and fluffy, add vanilla; mix well. Add sugar alternately with milk, beating until spreading consistency.

"I never met a peanut butter and jelly cupcake that I did not like."~Adele Forbes