Dad's Favorite Strawberry Birthday Cake

Cake:
1 pkg Duncan Hines strawberry cake mix
2 pkgs (10 oz each) sweetened frozen sliced strawberries, thawed
Prepare cake as directed, cool. Poke holes 1 inch apart in top of cake using a handle from wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake, allowing strawberry mix to soak into holes.

Topping:
1 pkg (4 serving size) vanilla instant pudding
1 c. milk
2 c. Cool Whip
Fresh strawberries for garnish, optional
Prepare pudding using 1 cup of milk. Fold in Cool Whip. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

Spice Wild Rice Salad

1 c. wild rice, rinsed
6 T. cooking oil
3 T. Tarragon vinegar
1 t. salt
1/2 t. pepper
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/2 c. tomato, chopped
1/2 c. celery, chopped

Cook wild rice according to directions on packaging, drain well. Add vinegar and oil to rice while still hot, mix. Add remaining ingredients, stir well. Refrigerate until well chilled. Serve

Easy Potato Rolls

2/3 c. sugar
2/3 c. shortening
1 c. mashed potatoes
2 1/2 t. salt
2 eggs
2 pkgs (1/4 oz each)
1 1/3 c. warm water (110 degrees to 115 degrees) divided
6 to 6 1/2 c. flour

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs, mix. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes. Brush tops of rolls with melted butter. Remove from pans to cool.

Delicious Potato Soup

2/3 cup butter
2/3 c. flour
7 c. milk
4 large potatoes, cooked and cubed (about 4 cups)
4 green onions, sliced
1 pkg bacon, cooked and crumbled
1 1/4 c. shredded cheddar cheese
1 c. sour cream
3/4 t. salt
1/2 t. pepper

In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8 to 10 servings (2 1/2 quarts)

Pistachio Pudding Dessert

1st Layer:
1 c. flour
1 stick butter
2 T. sugar
1/4 chopped nuts
Mix all ingredients, press into a 9x13 pan. Bake at 350 degrees for 12 minutes. Cool.

2nd Layer:
1 8 oz. pkg cream cheese
2/3 c. powdered sugar
1/2 large carton Cool Whip
Beat all ingredients together and spread over 1st layer.

3rd Layer:
2 pkgs instant pistachio pudding (3.5 oz size)
2 1/2 c. milk
Beat pudding and mild together, carefully spread over second layer.

4th Layer:
1/2 large carton Cool Whip
Spread remaining Cool Whip over 3rd layer. Sprinkle with some chopped nuts, if desired. Refrigerate until ready to serve.

Mystery Pecan Pie

Prepare your favorite pie crust recipe and place into 8" or 9" pie plate.

1 8 oz. pkg cream cheese
1/3 c. sugar
1 egg
1 t. vanilla
1/4 t. salt
Beat in small bowl until thick and creamy. Set aside.

Beat 3 eggs in a mixing bowl until well blended. Add:
1/4 c. sugar
1 c. light corn syrup
1 t. vanilla
Blend well.

Spread cream cheese mixture in bottom of pie crust. Sprinkle with 1 1/4 cup chopped pecans. Press nuts slightly into cream cheese mixture. GENTLY pour corn syrup mixture over pecans.

Bake at 375 degrees for 35 to 40 minutes or until center is firm to the touch. Cool completely before cutting.

Best Cinnamon Rolls

2 pkgs active dry yeast
2 1/2 c. warm water (105 degrees to 115 degrees)
1 t. sugar
1 pkg (2 layer size) white cake mix
6 c. flour
1 egg
1/3 c. cooking oil
1/2 t. salt
1/4 c. butter, melted
2/3 c. sugar ( I also substitute brown sugar )
4 t. cinnamon

Powdered Sugar Icing (recipe follows)


1. For dough: In a large mixing bowl, stir yeast into 1/2 cup of the warm water, add 1 t. sugar. Let stand for about 5 minutes, or until foamy.
2. Stir the cake mix, 1 cup of the flour, the egg, cooking oil, salt and the remaining water into yeast mixture. Beat with a mixer on high speed for 3 minutes, scraping sides of bowl constantly. Using a wooden spoon, stir in the remaining flour to form a moderately soft dough. (Dough will be sticky.)
3. Cover and let rise in refrigerator 2 to 24 hours, or until doubled in size.
4. Lightly grease two 13x9 baking pans. Set aside. Stir dough. Divide in half. Turn 1 portion of dough out onto well floured surface. Turn to coat lightly with flour. Roll the dough into a 12x8 rectangle. Brush with half the melted butter. (I use more that this amount!)
5. For filling: In a small bowl, combine the 2/3 cup sugar and the cinnamon. Sprinkle half of the sugar mixture over dough. Roll up into a spiral, starting from one of the long sides. Pinch edge to seal. Repeat with the remaining dough, butter and sugar mixture.
6. Cut each roll of the dough crosswise into 12 pieces. Use thread or dental floss to "cut" the dough. Place 12 pieces into each of the pans. Cover loosely, and let rise until nearly doubled, about an hour.
7. Uncover pans. Bake in 350 degrees oven for 25 to 30 minutes, or until lightly brown and rolls sound hollow when tapped lightly.
8. Drizzle with Powdered Sugar Icing.

Powdered Sugar Icing
In a bowl, stir together 4 cups powdered sugar, 2 t. vanilla and enough milk (3 to 4 tablespoons) to make a drizzle consistency.

Cincinnati Style Chili

2 lbs. lean ground beef
2 onions, chopped
3 cloves garlic, chopped
1 6 oz. can tomato paste
5 cups water
1 T. Worcestershire sauce
4 T. chili powder
1 1/2 T. vinegar
1 t. red pepper
1 T. cinnamon
1 1/2 t. ground cumin
1 T sugar
1 1/2 t. allspice
4 bay leaves
1 t. pepper
Dash of nutmeg, cloves, celery salt, and oregano

16 oz spaghetti noodles, shredded cheese, chopped onions, chopped jalapeno peppers

Use a large, heavy sauce pan. Add water and raw meat. Crumble meat in water using hands. Add rest of ingredients. Bring to a boil, reduce heat to medium and cook 3 to 4 hours. Stir occasionally. Add a little water towards end of cooking, if necessary. Cook thin spaghetti (I like to use angel hair pasta) according to directions. Place a serving of noodles on plate, top with chili, cheese, onions, peppers, etc.

Pie Crust Recipe (2 crusts)

1 t. salt
2 1/2 c. flour
1 c. shortening
1 egg
1 T. vinegar
1/4 c. cold water

Mix flour and salt together, cut in shortening. Beat egg and vinegar in small separate bowl, add water. Add egg mixture to flour, mix well. Divide dough in half. Roll out for crust.

Popcorn Salad

1 lb. bacon
1 can Waterchestnuts, chopped
3 to 4 stalks of celery, diced
1/2 large red onion, diced
1/2 c. to 3/4 c. shredded cheese
1 pkg microwave popcorn, popped and cooled
mayonnaise

Slice bacon into small chunks, fry until crisp. Drain and cool. Put bacon into large mixing bowl, add waterchestnuts, celery, onion and cheese. Mix well. Refrigerate until ready to serve. Add popped popcorn to bowl, but be very careful to take out unpopped kernels of popcorn. Mix in enough mayo to create a moistened salad, about 1 to 2 cups of mayo.

Yummy Pumpkin Bars

4 eggs
1 c. vegetable oil
2 c. sugar
1 15 oz can pumpkin
Mix in mixing bowl.

Add:
2 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/2 t. nutmeg
1 c. chopped walnuts, 1 cup raisins, optional
Mix well and pour into greased and floured 12x18x1 pan. Bake for 25 to 30 minutes at 350 degrees. Cool. Frost with cream cheese frosting.

Basic Cream Cheese Frosting

1 8 oz pkg cream cheese
1 T. milk
1 t. vanilla
Dash of salt
5 1/2 c. powdered sugar

Blend together softened cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition. Fill and frosts two 8 or 9 inch cake layers.

The BEST Sugar Cookie Recipe

1 c. plus 4 T. shortening
2 c. sugar
1 t. salt
2 t. vanilla
2 eggs
1/3 c. milk
1 t. baking soda
4 c. flour
2 t. baking powder

Combine shortening and sugar until creamy. Add salt, vanilla, eggs and milk. Mix. Add flour, soda and powder. Mix. Roll dough out on counter with rolling pin. Be sure dough is not rolled out too thin. Use preferred cookie cutters. Bake at 350 degrees for 8 to 10 minutes. Cool. Frost with cream cheese frosting, decorate as desired.

White Chocolate Cheesecake

1/3 of 1 lb box chocolate graham crackers

4 T butter, melted

2 T sugar

8 oz white chocolate, chopped

1/4 cup heavy cream

Five 8 oz pkg cream cheese, room temp

1 cup sugar

2 large eggs, room temp

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

*I added fresh blueberries and fresh raspberries to this cheesecake and drizzled 2 oz of white chocolate over the top.*