Sour Cream Pound Cake (Emily)

Ingredients:
1 1/2 cups butter softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 8oz container sour cream
1 tsp lemon extract
1/4 tsp almond extract

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears
2. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
3. Bake at 325 degrees for 1 hour and 20 minutes to 1 hour and 30 minutes or until long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.

Spring Treats

Layered Strawberry Cheesecake Bowl (Robin)

3 cups sliced fresh strawberries
3 Tbs sugar
2 pkg Neufchatel Cheese, softened (or cream cheese)
1 1/2 cups cold milk
1 pkg vanilla instant pudding mix (3.4 oz)
2 cups cool whip topping, divided ( I left this out)
2 cups pound cake, cubed
1 cup chocolate chips

Combine berries and sugar. Refridgerate until ready to use.
Beat cheese until creamy, gradually beat in milk.
Add pudding mix and beat well.
(optional) Blend in 1 1/2 cups cool whip
Layer cake, cheese mixture, and berries in container.
Melt chocolate chips and drizzle on top.

Lemon Icebox Pie (Jamie Booth)

1 can sweetened condensed milk
1 tub cool whip(8 oz.)
1 envelope lemon(or lemon lime for key lime flavor) koolaid mix
graham cracker pie crust

Mix first three ingredients until well blended and spread in pie crust. Freeze and serve. Store in freezer.

Strawberry Jello and Pretzel Salad (Lindsey Slagley)
1 large box strawberry jello
2 cups boiling water
1 (10 oz) box frozen sliced strawberries, thawed
1 (12 oz) tub cool whip
8 oz cream cheese, softened
1 cup powdered sugar
2 cups pretzels, smashed in small pieces
3 Tbsp sugar
3/4 cup butter, melted

Mix pretzels, butter, and sugar and spread in a 9x13 dish. Press into the bottom of the dish and bake at 325 for 8 minutes. Cool.
While that is baking, mix jello powder and boiling water and stir for 2 minutes (until all jello powder is dissolved). Then, stir in sliced strawberries. Chill for 2 hours or until slightly congealed.
In a separate bowl, mix cream cheese, cool whip, and powdered sugar until fluffy.
Spread cream cheese mixture over cooled pretzel crust. Then, spread slightly congealed jello on top of cream cheese and chill until firm. Cut into squares.

RED!!!

Strawberry Poundcake

(courtney monaghan)

1 pkg. strawberry cake mix

1 pkg. small vanilla instant pudding mix

4 eggs

1 cup water

1/3 cup oil

glaze:  1 cup sugar, 1/3 cup water, 4 Tbsp. butter.  

Preheat oven to 350.  Grease and flour bundt pan.  Combine cake mix, pudding, eggs, water and oil in large bowl.  Beat on medium speed for 2 minutes.  Pour into bundt pan.  Bake for 50 minutes or until toothpick is clean.  

Cook glaze on low heat.  Once boiling, lower heat as much as possible (will be a thin consistency).  

After removing cake from oven, IMMEDIATELY pour glaze around the outside edges of cake pan.  Let stand for 10 minutes then put onto cake plate.  

Pizza Bites
(jamie booth)

2 cans small refrigerated biscuits
1 jar pizza sauce
shredded mozzarella
pizza toppings of choice(I used turkey bacon and artichokes)

Open biscuits and roll each with a rolling pin to desired thickness for crust. Place on baking sheet and top with desired toppings. (Spread sauce, then toppings, then cheese.) Bake at 350 until cheese melts. Great for snacking!


Cherry Crunch
(katie finley)

1 box White Cake Mix
1 can Cherry Pie Filling (Wilderness brand)
1 stick Parkay

Melt parkay in microwave in large mixing bowl. Stir in cake mix. Grease a square baking dish. Spread pie filling all around. Sprinkle cake mixture over the top and bake at 350 degrees for 30-45 minutes or until golden brown. This is great served warm with vanilla ice cream!

Strawberry Pie
(Lindsey Slagley)

1 cup hot water
1 cup sugar
1/4 tsp salt
3 Tbsp corn starch
2 Tbsp strawberry jello powder
few drops red food coloring
1 quart strawberries
1 cooked pie shell

Mix corn starch and sugar. Then add salt and hot water. Cook until thick and clear. Add jello powder and food coloring. Add strawberries and pour into pie shell. Cool and top with cool whip.

New Year, New Snacks!

We are starting off the new year welcoming a few new additions to recipe club... Welcome Maya Barki, Sage Booth, Anna Peterson and Blake Slagley! That is one main reason we trailed off in the fall, but we are going to make an effort to keep meeting at least once a month in 2009! With a new year, we are going to share some new recipes for snacks.


Miniature Cheesecakes
Lindsey Slagley
1/2 cup graham cracker crumbs
2 Tbsp butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp vanilla
10 oz jar fruit preserves (I use sugar free strawberry preserves)

Preheat oven to 350. Combine graham crackers and butter, mixing well. Line muffin tin with paper liners (use mini tin if you have one, but I couldn't find mini liners). Spoon 1 tsp. graham mixture into each liner and gently press.
Beat cream cheese with mixer until light and fluffy, then gradually add sugar and mix well. Add egg and vanilla, beating well. Spoon mixture into liners. Bake for 10 minutes.
Place preserves in a small saucepan and heat just until melted. Spoon 1 tsp over each cheesecake. Chill thoroughly!


white chocolate peanut butter bites
(katie finley)

4 cups rice krispies
3 cups miniature marshmallows
1 cup crunchy peanut butter
1 cup dry roasted peanuts
4 cups (24 oz) white chocolate morsels, melted

melt white chocolate morsels in a saucepan over low heat, stirring constantly. mix the cereal, marshmallows, peanut butter and peanuts in a large bowl with a spatula. pour the white chocolate over the cereal mixture and quickly mix to coat. spread the cereal mixture on a sheet of waxed paper and let stand until cool and firm. break into small pieces and store in an airtight container!

Granola (Robin)

Dry ingredients: Box Cracklin' Oat Bran, 3 cups quick cooking oats, 2 cups chopped pecans, 2 tablespoons cinnamon, 1/2 teaspoon salt (mix all together)

Wet ingredients: 1 stick butter, 3/4 cup honey, 3/4 cup brown sugar

Small bag of Craisins

Melt wet ingredients in sauce pan over medium-low heat, stirring frequently. Pour over dry ingredients and mix well. Transfer to foil-lined and greased cookie sheet and bake at 325 for 20 minutes (stir halfway through). Sprinkle with Craisins and bake an additional 5 minutes. Pour onto wax paper and let cool completely.