Lemon Chess Gooey Butter Cake

Lemon Chess Gooey Butter Cake
from the Cake Doctor book

Crust
1 package yellow cake mix
1/2 stick melted butter
1 large egg

Filling
2 large lemons - for about 2 Tsps of zest and 6 Tbsp of juice
1 8 oz. package cream cheese - room temperature
2 large eggs
1/2 stick melted butter
2 Tbsp cornmeal - white or yellow
3 3/4 cups powdered sugar

Heat oven to 350. Use un-greased 13 X 9 pan. In a large bowl, place ingredients for crust and mix on low for 2 minutes. Batter should come together in a ball. Pat batter evenly on bottom of pan and set aside. Place cream cheese in same mixing bowl (no need to clean bowl or beaters) and beat until fluffy, about 30 seconds. Stop machine, add lemon juice and zest, eggs, melted butter, and cornmeal, then beat 1 minute. Add powdered sugar and beat medium until sugar is incorporated, about 1 more minute. Pour on crust. Bake 45-47 minutes until cake is well browned, but center is still jiggley when you shake the pan. Cool 30 minutes then eat. Enjoy.

Mama Susan's Fresh Peach Cobbler

Ingredients For Peaches:

1 1/2 T cornstarch

1/3 c. brown sugar

1/2 c. cold water

4 c. sliced peaches

1 T butter

1 T lemon juice

Mix first three ingredients, add peaches and cook on med heat until thick and bubbly then remove from heat. Add butter and lemon juice. Stir until butter melts and pour into 8" baking dish.

Topper:

1 c. flour

1 T sugar

1 1/2 t. baking powder

1/4 t. salt

1/4 c. butter

1/4 c. milk

1 slightly beaten egg

Mix together first 5 ingredients until you form course crumbs. In separate small bowl mix together milk and egg then add to dry ingredients until combined. Drop onto peaches then sprinkle with sugar. Bake at 400* for 20 minutes until golden brown. Serve with cream.

This is yummy and I like to add even more peaches.

Teriyaki Ranch Chicken

This is so yummy, wish I had taken a picture since I just made it last night. Sorry I dont have exact measurements, I will just guess because this is one of those that you just throw together and bake. I got the recipe from Windy Reay, thanks Windy!

Ingredients:
4 Chicken breasts
1 1/2 c. Lighthouse Lite Ranch Dressing
3/4 c. Teriyaki Sauce (maybe a little more or less??)
1 Green onion sliced
1/2 Package pre-cooked bacon cooked and crumpled
1 1/2 c. Shredded colby jack cheese

Directions:
Mix together ranch and teriyaki sauce. Taste and add more dressing/sauce as desired. Put chicken in caserole dish and pour sauce over chicken stirring together. Sprinkle with green onions, bacon, and cheese. Cook at 350* for one hour. Serve over rice.

(I want to figure out how much liquid to add if you put uncooked rice in the bottom of the caserole dish, mmm!!)

An easy way to get kids to eat Cauliflower.

I made mashed potatoes the other day. And do you know what was hidden in those mashed potatoes? Cauliflower. Yep. If you boil the cauliflower until it's way soft, you can just blend it right in with the potatoes, and you can't even taste it. Magic! My kids don't like cauliflower, but sometimes I get sick of broccoli and carrots. This was they get their cruciferous veggies, and are none the wiser.

how to make and awesome quesadilla, by Kalli

Here's what you need:
1 can of black beans or kidney beans
1 can of corn
3/4 cup of salsa, drained of excess juice and whatnot
1 rotisserie chicken
cheese of your preference (the mexican blend works magically)
tortillas (flour or whole wheat)

Here's what you do:
turn your oven on to ummm... about 425 or so
get the meat off the chicken and shred it
drain and rinse the beans and corn
add the chicken, beans and corn together in a bowl
mix in the salsa

cover a baking sheet with tin foil (this gets quite messy)
lay down a couple of tortillas
cover the tortillas in cheese
then spread chicken/bean/corn/salsa mix on top of cheese
put on some more cheese
top with another tortilla
bake for 5-7 min until cheese is gooey and melty

cut into quesadilla-like triangles and enjoy mmmkay?

feel free to dip in a cup of salsa

(I made this tonight and it changed my life it was so good. FYI I made it with kidney beans. So good)

Gabe's Tortellini/Meatball Soup

Ingredients:

1 lb lean ground beef
1 chopped onion
2-3 cloves chopped garlic
1 large zucchini sliced
1 cup sliced carrots
1 cup chopped celery
2 14oz. cans tomato sauce
1 box of chicken stock
1-2 T dried basil
1-2 T sugar
Salt and Pepper to taste
1 bag of Totellini

In a large stock pot, over medium heat, brown beef and strain. Add onion, garlic, zucchini, carrots, celery and sauté 5 minutes. Add tomato sauce and chicken stock. Cover pot and bring up heat. Once boiling, add tortellini, reduce to a simmer for 10 minutes.


This recipe is also great with meatballs.

Instead of browning beef in the beginning, add 1 lb of meatloaf mix (beef, veal and pork) in a medium bowl with ½ cups of grated Parmesan Cheese, ½ cup of Italian bread crumbs, 1 large beaten egg, and a couple of teaspoons of freshly chopped parsley. Mix these ingredients together and form into 1 ½ - 2 inch meatballs.

After you’ve added veggies, tomato sauce and chicken stock and brought to a boil, slide meatballs in and bring back to a boil. Stir in ½ spaghetti and simmer soup until meatballs are cooked and spaghetti is tender. Yumm-O!

Quick Fix Beef Burrito Skillet

This recipe is GREAT (if you like mexican), it feeds a lot and is good and hearty and QUICK, though you may want to avoid your husband later since he will most likely be gassy.
Just a warning.

I substitute the beef for ground turkey, and the tortillas for whole wheat tortillas. I also like to add black beans and corn a long with the kidney beans. Get the chunkiest salsa you can find to add veggies and whatnot (I used Newman's last time and it was good) It is tastey! Add lots of cheese to make up for the healthy ingredients. Kids might like it more with some tortilla chips so they can scoop.

Quick-Fix Beef Burrito Skillet

Ingredients:

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup KRAFT Mexican Style Shredded Four Cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (about 1 large)

Directions:

1. Brown meat in large nonstick skillet on medium-high heat; drain.

2. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.

3. Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Calories: 600 Total Fat: 25g
Prep Time: 10 Minutes Start to Finish: 35 Minutes Servings: 4, 1 ½ cups each

Recipes

I'm starting this off with a tried and true family recipe. It's very yummy, and very easy. For those of you that want to post, please leave me your email address in the comment section, and I'll send you the info.

Beef and Bean Enchiladas

1 pound Ground Beef
1 can refried beans
1 large can red enchilada sauce
Lots of cheese
Flour tortillas

Brown ground beef, drain.
Add refried beans, and mix until blended.
Spoon mixture on to warmed tortillas and roll.
Place rolled tortillas in 9x13 pan.
When pan is filled, top rolled tortillas with enchilada sauce.
Top with lots of cheese.

Bake at 350º until bubbly and warm.

Eat, enjoy!

Welcome to the new blog!

This is a new blog for a recipe exchange/dinner get together. As moms, wives, and just plain old busy people, we need all the help we can get to make life easier. Check here for get together times and places, as well as for new recipes posted by anyone who would like to participate. All you need is a Google account.