LEMON-WHISKEY BUNDT CAKE

LEMON-WHISKEY BUNDT CAKE

1 18.5-ounce package yellow cake mix
1 3.4-ounce package instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

Preheat oven to 350°F. Generously butter 10- to 12-cup Bundt pan; dust with
flour.

Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk,
1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into
batter. Transfer to prepared pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes.
Set pan with cake on rack while preparing glaze.

Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over
medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5
minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out
of pan. (Can be made 2 days ahead. Cover and store airtight at room
temperature.)

Serves 12.

Chewy Double Chocolate Brownies

Chewy Double Chocolate Brownies

2 eggs, beaten
1/2 cup Miracle Whip Salad Dressing
1/4 cup cold water
1 (21.5 ounce) package fudge brownie mix
1 (6 ounce) package semisweet chocolate pieces

Combine eggs, salad dressing and water; mix well. Stir in brownie mix, mixing just until moistened. Add chocolate pieces; mix lightly. Pour into greased 13 x 9-inch baking pan. Bake at 350 degrees F for 30 minutes or until edges begin to pull away from sides of pan.

Cool; sprinkle with sifted confectioners' sugar, if desired. Cut into squares.

Makes approximately 2 dozen.

Hamburger Rice Dish

Hamburger Rice Dish

1 lb hamburger
1 can cream of mushroom soup
2 cups water
1 cup long grain rice, uncooked (I used brown rice)
1 envelope onion soup mix

Brown hamburger, drain. Add soup, water, rice, and onion soup mix. Cover and simmer for ~20 minutes. I threw in some frozen peas just before it was done.

Butterscotch Almond Popcorn

Butterscotch Almond Popcorn

12 ounces butterscotch chips
4 cups popped corn
2 cups slivered almonds

In a 1-quart microwave-safe measuring cup, microwave butterscotch chips on HIGH power for 3 minutes, stirring after each minute, until melted and smooth. Pour over popcorn and almonds, stirring gently to mix well. Drop in small clusters onto a lightly-buttered baking sheet. Let cool.

Makes about 6 cups.

Scalloped Potatoes with Pepper Bacon (slow cooker)

Scalloped Potatoes with Pepper Bacon (slow cooker)

12 strips pepper bacon, diced

2 pkg. cream cheese, softened, and cut into pieces, 8 oz. each

2 cups half and half

1/2 cup sliced scallions, reserve green tops for garnish

2 t. each kosher salt and black pepper

4 lbs. russet potatoes, peeled and cut in 1/8 inch thick slices, 12 cups

Coat inside of a 4 to 6 quart slow cooker with cooking spray. Cook bacon in saute pan over medium high heat until crisp. Drain bacon on a paper towel lined plate; set aside. Process cream cheese with half and half in food processor or blender until smooth. Stir together cream cheese mixture, scallions, salt and pepper in large bowl. Add potatoes and bacon (Use a mandolin to slice potatoes. This will ensure uniform thickness and they will cook evenly) and lightly stir until potatoes are well coated. Transfer potato mixture to prepared slow cooker, being careful not to splash sauce on the sides of cooker. Cover; cook until potatoes are tender, on high heat setting for 3 to 4 hours or on low heat setting for 5 to 6 hours. Stir potatoes before serving. Thinly slice reserved scallion greens; sprinkle over potatoes. Makes 8 servings

Easy Caramel Coffee Ring

Easy Caramel Coffee Ring

1/2 c. margarine
3/4 c. nuts, chopped
1 c. brown sugar, firmly packed
2 tbsp. water
2 (10 oz.) cans Hungry Jack refrigerated biscuits

Heat oven to 375 degrees. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the nuts over bottom of prepared pan. Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of pan. Drizzle half of the caramel sauce over balls. Repeat layers. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan. Serves 10.

Strawstacks

Strawstacks

2 c Brown sugar
1 c Non-dairy liquid coffee cream
1 tb Butter
1 c Coconut

A fudge-type candy in different form, adding nice variety to a plate of assorted fudges.

In a saucepan mix all ingredients except coconut; cook without stirring to 238 degrees F. Remove from heat, cool 30 minutes, and beat until mixture thickens. Add coconut, blend in well. Drop by spoonful onto waxed paper in the shape of strawstacks. Makes about 60 pieces.