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Thursday, April 17, 2014

Lemon Fluff Salad!

 
 
This "Lemon Fluff Salad" is a really light and pretty gelatin salad that is perfect for Spring and a holiday like Easter.  Like so many things we call a 'salad' in the South, this can be served as a light dessert on the dessert buffet or along with a meal.    For those who are watching their diets, this is lighter than a most desserts and will still make you feel like you had something sweet!   Here is what you need for this "salad":
 
1 (3 oz.) lemon gelatin
1 (8 oz.) can crushed pineapple
2 bananas sliced
3/4 cup sugar
1 Tbs. flour
1 egg beaten
1 tsp. vanilla
1 (8 oz.) container frozen whipped topping
1 cup pecans, chopped
 
Prepare the gelatin as the package directs.   Drain the pineapple and reserve the juice.  Add the drained pineapple and sliced bananas to the gelatin. 
 
Pour into a 11"x7" dish or a 9"x9" dish.  Place in the refrigerator and chill until set.
 
Combine sugar and flour in a saucepan.   Add in egg and reserved pineapple juice. Cook, stirring constantly until thickened.  Remove from heat and stir in vanilla.  Set aside to cool.  Once cooled fold the cooled mixture into the frozen whipped topping.  Spread over the gelatin layer. 
 
Sprinkle with the chopped pecans.
 
Chill until ready to serve.  Cut in squares to serve!
 
 
 



Tuesday, April 15, 2014

Butterscotch Blondies!

 
 
I love anything butterscotch and I also love Blondies, so I knew these "Butterscotch Blondies" would be a winner.  They are also so easy to make!  These are delicious with a big glass of milk or a good cup of coffee. 
 
Here is what you will need:
 
6 oz. butterscotch chips
6 oz. white chocolate chips
1/2 cup butter (1 stick)
1/2 cup vegetable or canola oil
1/2 cup brown sugar
1/2 cup white sugar
4 eggs
2 cups self rising flour***
2 tsp. vanilla
1 or 2 Tbs. shortening or butter
6 oz. chocolate chips
 
***If you do not have self rising flour, substitute all purpose flour, 1 Tsp. baking powder and 1 tsp. salt.
 
Preheat oven to 350 degrees.
 
Combine the butterscotch chips, white chocolate chips, butter and vegetable oil in a saucepan over low heat and heat until chips melt.  Stir to blend.  Or you can do this in the microwave 1 minute at a time until chips melt.    Stir in the brown and white sugars and stir. 
 
Add the eggs and stir.  Add the flour and mix just until well combined.  Stir in the vanilla.
 
Spray a 9"x13" baking pan with nonstick baking spray.  Pour the batter into the prepared pan and place in a 350 degree oven for 40 minutes.   Remove and allow to cool.
 
Melt the chocolate chips with the tablespoon of shortening or butter and stir.  Drizzle over the cooled bars in the pan.
 
Cut in bars and serve! 
 



Sunday, April 13, 2014

Pineapple Poke Cake!

 
 
 
This "Pineapple Poke Cake" is one of the best cakes I have eaten lately and you know I have to eat a lot of cake with what I do!  It's  a rough job, but somebody has to do it...lol!    This is a really easy cake to make and the results are so moist and yummy.  This tastes a whole lot like a pineapple upside down cake!   Here is what you will need to make this:
 
1 (20 oz.) can of crushed pineapple, drained and reserve juice
1 box yellow cake mix (2 layer size)
1 (3.4 oz.) pkg. instant vanilla pudding
3/4 cup vegetable oil
4 large eggs
2 Tbs. vanilla flavoring, divided
2 Tbs. butter, melted
1 cup powdered sugar
 
Glaze
1 cup powdered sugar
2 Tbs. milk
 
Preheat oven to 350 degrees.
 
Spray a Bundt pan with nonstick baking spray.  The type with flour works best.
 
Drain the pineapple and reserve the juice. 
 
In a mixing bowl, beat the cake mix, eggs, pudding mix, oil and 3/4 cup of the pineapple juice for 2 minutes.
 
Add 1 Tbs. vanilla flavoring to the batter and mix.
 
Fold in the crushed pineapple and mix.  Pour into the prepared Bundt pan. 
 
Place in the oven and bake for 40 minutes or until  a pick inserted comes out clean.
 
Remove cake from oven and with a skewer or large fork poke holes in the cake. 
 
Mix the remaining pineapple juice, 1 cup powdered sugar, melted butter and the remaining 1 Tablespoon vanilla flavoring.  Pour this mixture over the cake while it's still hot and remains in the pan.   If this starts to pool, poke a few more holes in the cake.  Allow the cake to cool in the pan for 1 hour while it soaks up all of the soaking liquid.  
 
 Invert onto a cake plate.  Mix the 1 cup powdered sugar and 2 Tbs. milk until smooth and drizzle over the cake. 
 
Slice and serve!  This cake won't last long!