Potluck Peach Cake

Cake: 1 white cake mix 1/4 cup flour 1 t baking powder 3 eggs 1 (19 oz) peach pie filling 1/2 t lemon extract Topping: 1/2 cup sugar 1/2 cup flour 3/4 t cinnamon 1/4 cup softened butter Combine all the cake ingredients in a mixer bowl. Beat on medium for 2 minutes or until mixed. Spread in a greased 9 by 13 pan. In small bowl combine all topping ingredients. Cut in butter until crumbly. Sprinkle over batter. Bake for 40 to 45 minutes or until tester comes out clean in center of cake. Cool at least 30 minutes before cutting.

Banana Cake with Banana Cream Frosting

1 box white cake mix
3 eggs
1 2/3 cup mashed ripe bananas (3-4 large)
1/3 cup vegetable oil

Preheat oven to 350 degrees. Grease a 13 x 9 pan.

In large bowl, combine all the ingredients. Beat on medium for 2 minutes, until smooth. Spread in pan and bake for 35 - 40 minutes. Cool before frosting.

Banana Cream Frosting:
1/2 cup butter, softened
1/2 cup mashed banana
4 cups of sifted powdered sugar
1 T half and half or milk

In mixer bowl, beat butter, banana and half of the sugar until light. Add half and half. Add remaining sugar and beat until smooth.

Slow Cooker Beef Stew

I know everyone has a beef stew recipe, but I made this one of the ladies on Saturday and it was a big hit!! So easy.


Ingredients
4 carrots, chopped
2 potatoes, peeled and cubed
1 cup sliced fresh mushrooms
1 onion, chopped
3 stalks celery, chopped
3 pounds cubed stew meat
1 packet dry onion soup mix
1 (10.75 ounce) can condensed golden mushroom soup
1 3/4 cups water

Directions
Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
Add water as needed so that the liquid comes just to the bottom of the meat.
Cook on low setting overnight, adding more water as necessary

Chocolate Midight Cake with Magic Butter Cream Frosting

2 Greased and floured 9 inch cake pans or line cupcake pans.

1 package dark chocolate fudge or devils food cake mix
1 cup water
1 cup mayonnaise
3 large eggs
2 t vanilla

Preheat oven to 350 degrees

Place all ingredients in a bowl and mix with electric mixer for 3 minutes or until well blended.

Pour into pans and bake 28 to 30 minutes or until they spring back when lightly pressed.

Cool in pans for 10 minutes, then invert and allow to cool.

Magic Butter Cream Frosting

1 (7 1/2 oz) jar of marshmallow Fluff
1 1/2 cups (3 sticks) of butter
1 (5 oz) dark chocolate bar melted and cooled or any other kind of chocolate.

Soften the fluff for 30 seconds in the microwave (take off the cover). Scrape the entire contents of the jar into a bowl. With electric mixer, beat on high until smooth. Add butter in small pieces and whip until smooth. Mix in chocolate and whip until smooth. After frosting the cake, refrigerate.

This recipe also works great as cupcakes!!!!

Scrumptious Chocolate Layer Bars

2 cups semi sweet chips
1 (8 oz) cream cheese
1/2 cup plus 2 T evaporated milk
1 cup chopped walnuts
1/2 t almond extract
3 cups flour
1 1/2 cups sugar
1 t baking powder
1/2 t salt
1 cup butter
2 eggs
1/2 t almond extract

Combine chips, cream cheese and evaporated milk in saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and stir in walnuts and 1/2 t almond extract. Blend well and set aside.

Combine remaining ingredients in large mixing bowl. Blend well on low until mixture resembles coarse crumbs. Press half the mixture in greased 9 by 13 pan. Spread chocolate mixture over crust. Sprinkle rest of crumbs over filling. (If mixture softens and gets stiff, pinch off small pieces and drop over top) Bake at 375 for 35 to 40 minutes or until golden brown. Cool and cut into bars.

Raspberry Meringue Kisses

3 Egg Whites
1/8 t salt
3 1/2 Tablespoons Raspberry Gelatin
3/4 cup Sugar
1 t vinegar
1 cup miniature chocolate chips

Cover cookie sheets with parchment paper.

Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar, fold in chocolate chips. Drop by teaspoon onto prepared cookie sheets. Bake at 250 degrees for 25 minutes. Turn oven off and leave in oven for 20 minutes longer (DO NOT OPEN OVEN DOOR). Store in airtight container.

KILL ME WITH CARAMEL BARS

I just got this recipe and I can't wait to try them. Thick brownies with chopped up Snicker Bars.
So good!!!


Ingredients
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
1 (14-oz.) can dulce de leche*
Preparation
Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.