Ingredients:
1 chocolate cake mix
1 can of cherry pie filling
1 egg
Directions:
Mix all ingredients together and pour into a greased fluted pan. Bake at 350 for 30 minutes.
Sunday, April 7, 2013
Sopapilla Cheesecake
Ingredients:
1 (8 oz) package of cream cheese, softened
1 cup white sugar
1 tsp vanilla extract
*This makes the filling. I like to double it.
2 (8 oz) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 tsp ground cinnamon
Directions:
1. Preheat oven to 350. Prepare a 9*13 baking pan with cooking spray.
2. Beat the cream cheese with 1 cup sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll cans of crescent roll dough, and use a rolling pin to shape each sheet into 9*12 reactangles. Press one sheet into the bottom of the pan.
4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough and brush with butter.
5. Stir together 1/2 cup sugar and cinnamon.
6. Bake in oven for 30 minutes* until the dough has puffed and turned golden brown. Cool for 10 minutes.
*This will take longer if you doubled the filling.
1 (8 oz) package of cream cheese, softened
1 cup white sugar
1 tsp vanilla extract
*This makes the filling. I like to double it.
2 (8 oz) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 tsp ground cinnamon
Directions:
1. Preheat oven to 350. Prepare a 9*13 baking pan with cooking spray.
2. Beat the cream cheese with 1 cup sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll cans of crescent roll dough, and use a rolling pin to shape each sheet into 9*12 reactangles. Press one sheet into the bottom of the pan.
4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough and brush with butter.
5. Stir together 1/2 cup sugar and cinnamon.
6. Bake in oven for 30 minutes* until the dough has puffed and turned golden brown. Cool for 10 minutes.
*This will take longer if you doubled the filling.
Lemon Bread
*Makes 3 loaves
Ingredients:
3 cups sugar
1 1/2 cups oil
Grated lemon rind (3)
6 eggs
4 1/2 cups flour
1 1/2 tsp. salt
1 tbsp. baking poweder
1 1/2 cups milk
1/2 cup lemon juice (1 lemon)
Directions:
1. Cream together sugar, oil, lemon rinds, and eggs.
2. Add flour, salt, baking powder, milk, and juice and mix together with an electric beater.
3. Grease pans and fill 3/4 full.
4. Bake at 350 for 1 hour, or until brown on top.
5. Once they are cooked, set the loaves on a baking sheet and prick with a fork.
6. Drip syrup made from the juice of 2 lemons (1 cup) mixed with 3/4 cup sugar, all over.
Ingredients:
3 cups sugar
1 1/2 cups oil
Grated lemon rind (3)
6 eggs
4 1/2 cups flour
1 1/2 tsp. salt
1 tbsp. baking poweder
1 1/2 cups milk
1/2 cup lemon juice (1 lemon)
Directions:
1. Cream together sugar, oil, lemon rinds, and eggs.
2. Add flour, salt, baking powder, milk, and juice and mix together with an electric beater.
3. Grease pans and fill 3/4 full.
4. Bake at 350 for 1 hour, or until brown on top.
5. Once they are cooked, set the loaves on a baking sheet and prick with a fork.
6. Drip syrup made from the juice of 2 lemons (1 cup) mixed with 3/4 cup sugar, all over.
Cheese Ball
Ingredients:
2 (8 oz) package cream cheese, softened
1 (1 oz) package ranch dressing mix
2 1/2 cup shredded cheddar cheese
1 1/2 cup chopped pecans
Directions:
In a medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into the cream cheese. Roll it into a ball and roll the ball in the chopped pecans. Refrigerate until ready to serve.
2 (8 oz) package cream cheese, softened
1 (1 oz) package ranch dressing mix
2 1/2 cup shredded cheddar cheese
1 1/2 cup chopped pecans
Directions:
In a medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into the cream cheese. Roll it into a ball and roll the ball in the chopped pecans. Refrigerate until ready to serve.
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