Dessert Recipes (anyone who has ever seen my butt knows I know my way around a dessert!)

World's Best Lemon Cake

1 box lemon cake mix
4  eggs
1 box (3.4 oz) lemon jello
3/4 cup corn or canola oil
3/4 cup water
2 cup powdered sugar
1/2 cup fresh lemon juice

Combine first 5 ingredients in large mixing bowl. Beat until smooth. Bake at 350 degrees (F) in a greased 13x9 pan for 35 minutes. When cake is done baking and set on a rack to cool, combine powdered sugar and lemon juice - beat until smooth. With a fork, poke holes all over the cake and pour lemon juice mixture over the top, covering completely. Let cool.

Very moist, very easy, and unnaturally yellow.

*************************
@@@@@ Now You're Cooking! Export Format

Salted Nut-Roll Bars

1 pound nutter butter cookies; coarsely crumbled
1 stick Butter; melted
 ++++
2 cups peanut butter chips
2/3 cup light corn syrup
4 tablespoons Butter
1 teaspoon vanilla
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups rice krispies cereal

Preheat oven to 350°F. Grease a 13 x 9 pan.

Pulverize cookies in a food processor until fine crumbs form. Add melted butter and process until crumbs clump together. Press crumbs into prepared pan and bake 15 minutes or until golden. Remove from oven.

While crust is baking, melt peanut butter chips, corn syrup, 4 tablespoons of butter and vanilla in microwave with 30 second bursts of power. Stir until smooth. Spread 1/2 cup of melted chip mixture over crumb base. Top with marshmallows and return bars to the oven. Bake about 2 minutes until marshmallows puff and then remove from oven. Do not let marshmallows brown.

Toss peanuts and cereal with remaining peanut chip mixture to coat. Drop spoonsful of the topping over marshmallows, then spread out with a spatula sprayed with non-stick spray (to prevent sticking). Cool bars before cutting with a knife coated with a nonstick spray.

Yield: 28 bars
Preparation Time:  00:45

************************
Coconut Crunch Delight

1/2 cup butter; melted
1 cup flour
1 1/14 cups coconut
1/4 cup brown sugar
1 cup almonds; slivered
1 package (3.4 oz) vanilla pudding mix (instant)
1 package (3.4 oz) coconut pudding mix (instant)
2 2/3 cup milk; cold
2 cups whipped topping

Note: If coconut pudding is not available, use another package of instant vanilla pudding and a few drops (to taste) of coconut extract. In a bowl, combine first five ingedients: press lightly into greased 13x9 pan. Bake at 350 degrees for 25-30 minutes, stirring every 10 minutes to make coarse crumbs. Cool. Divide crumb mixture in half, pressing half back into the same baking dish to form crust. In a mixing bowl, beat puddings and milk.
Fold in whipped topping and spoon over crust. Top with remaining crumb mixture. Cover and refrigerate over night. (I prefer to serve it immediatley while the crumb mixture is still very crisp)

Yield: 12-16 servings (if there are no teenagers present.  1-2 servings, if there are)

QnHeartMM wrote on Mar 5^th, 2009 at 5:01pm:


Don't know about Michigan, but I'm sure Wisconsin doesn't care . . . A lemon tree would pull up its own roots and run like hell once it felt the weather here . . . .