Rhubarb & Cream Cake

1 package yellow cake mix (no pudding)
3 C cut up rhubarb
1 C whipping cream
1 ½ C sugar (with 1 tsp. Cinnamon, if desired)
¾ C chopped walnuts or pecans (if desired)

Mix the yellow cake mix as directed on the package.  Put into medium roasting pan.  On top of cake batter, add the rhubarb, followed by the whipping cream and nuts, and then the sugar.  Bake at 350 for 45 to 60 minutes.  Test for doneness. Cool.  Cut and serve with dollup of whipped cream.

Rhubarb Cake

Cream together:
1 C brown sugar
½ C margarine
1 egg

Add to creamed mixture and beat well:
2 C flour
½ tsp. Salt
1 tsp. Vanilla
1 tsp. Soda
1 C sour cream
2 C chopped raw rhubarb

Pour into greased and floured 9 x 13

Top with (mixed well):
1 C packed brown sugar
1 C chopped walnuts
3 Tbsp. Melted margarine

Bake 350 for 45 minutes

Best Barbecue Coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  When I've served it, Emily has commented that it is pretty much like KFC's coleslaw - and it is good!

1/2 c sugar
1/2 c mayonnaise
1/4 c milk
1/4 c buttermilk
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
2 (10 oz) packages finely shredded cabbage (I cut a 20 oz piece off a head of cabbage and then shred it using my food processor)
1 carrot, shredded

Whisk together first 8 ingredients in a large bowl; add vegetables tossing to coat.  Cover and chill at least 2 hours.  Yield:  10 servings.

Chicken Pot Pie

I combined a couple recipes and came up with this.  It reminds me of the Marie Calendar's Chicken Pot Pie -- as long as you don't skimp on the sauce.

Make a white sauce (melt butter, add flour & bouillon, bring to a boil for a minute stirring constantly, add liquids, return to boil until thickened)
2 T butter
2 T flour
1 C water
1 C milk
1 bouillon cube

Add to white sauce & heat through:
1 C cooked & diced chicken
16 oz. frozen vegetables (carrots, corn, peas, beans)
1 small potato, cooked & diced

Prepared pie crusts.

This will make 2 small pies (size of Marie Calendar's pies), or one large pie.

Bake at 400-425 for around 50 minutes.

Pineapple Nut Cake/Hawaiian Wedding Cake

I was first introduced to this cake by a lady I visit taught.  Then, I found nearly the same cake in the Lion House International book.  It's listed as a Mexican recipe.

1 can (20 oz.) crushed pineapple in juice (blending a can of tidbits works, too)
2 C flour
2 C sugar
2 eggs
2 t baking soda
1 C chopped walnuts/pecans
1 C coconut (optional -- this was the only difference in the recipes)

Topping/Frosting
8 oz. cream cheese
2 C powdered sugar
1/2 C butter/margarine
1 t vanilla

Mix all cake ingredients together.  Pour into a greased 9 x 13.  Bake 350 for 35 - 45 min. until golden brown on top.  Let cool.  Blend topping ingredients & frost.

We had this for Sarah's b-day cake.

Hawaiian Haystacks

This is Chad's mom's gravy recipe that I ABSOLUTELY LOVE!!!!

Hot, cooked rice (about 3 c. uncooked minute brown rice)

Gravy:
1 Pkg Southeastern Mills Country Chicken Gravy Mix- make it into gravy then add:
1 large (or two small) cans cream of chicken soup
1/2 c. pineapple juice (from can that you'll use for the topping)
1/4 c. sugar (opt. I don't add)
big pinch crushed red pepper flakes
1 tsp of basil
2 c. cooked, shredded chicken

Toppings:
tomatoes
coconut
slivered almonds
green/red/yellow peppers
green onions
shredded carrots
pineapple, crushed or tidbits
celery
chow mein noodles
cheddar cheese
peas

Serves about 8

Ooey-Gooey Peanut-Butter Brownies

Yes, I know I seem to only post recipes from OurBestBites, but that's where I try new food from!  And I only post the recipes I love.  Here's another....WE LOVED IT!


*I usually half dessert recipes if they're not cookies, and so I halved this one.  Just so you know, half of a cake mix is about 1 1/2 c. plus 3 Tbs.  (I've measured both Betty Crocker and Duncan Hines).  I still put a large egg white in and we used 1/2 PB chips for this half recipe.   We also baked it for the 10 min. then 20.  Our oven seems to be rather normal, not extra hot like ours in the past.  They were definitely gooey, and could not be picked up or stacked beautifully like in their pictures, but they were amazingly delicious! Next time I'll probably add 5 min. to them.


Go here to see the pictures!


Ooey-Gooey Peanut-Butter Brownies
Recipe from Cooking Light, Sept. 2010
3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)
Preheat oven to 350 degrees.
With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.
Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (The original recipe calls for 30 minutes, but many readers have noted that 20 minutes was perfect, and I usually only bake for about 20-25).  Remove from oven and cool before cutting into squares.