Slow Roasted Honey Glazed Salmon

2 T Honey
2 T Butter (room temp)
1 t Lemon Zest
1 t Pepper
2 t Dijon Mustard
1 T Chopped Fresh Tyme
1/2 t salt

4 Boneless Salmon Steaks about 1 inch thick

Preheat oven to 225 degrees. In small bowl mix all ingredients except the salmon. Arrange salmon on shallow roasting pan, lined with foil. Spread mixture to coat the top of the salmon. Roast at 225 degrees for 25 minutes.

Cola Cake

Cake:
1 box white cake mix
4 T unsweetened cocoa powder
8 T (one stick) melted butter
1 cup cola
1/2 cup buttermilk
2 eggs
1 t vanilla
1 1/2 cups mini marshmallows

Grease or spray a 9 by 13 pan. Preheat oven to 350 degrees. Place all ingredients, except marshmallows, in mixing bowl. Mix at medium until well blended. Fold in marshmallows. Pour into pan and bake for about 40 minutes, or until toothpick comes out clean. Cool for 15 minutes before frosting. (Cake should still be warm)

Frosting:
8 T (one stick) butter
4 T unsweetened cocoa powder
1/3 cup cola
4 cups sifted powdered sugar
1 cup Chopped Pecans (optional)

Place powdered sugar in large bowl. Melt butter over low heat. Stir in cola and cocoa powder. Bring mixture to a boil, stirring constantly, then remove from heat. Pour into powdered sugar and mix until smooth. Pour over cake and spread to cover. Cool completely before serving.

Myrtle's Banana Split Cake

2 cups graham cracker crumbs 1/2 cup sugar 1/2 cup melted butter Combine and pat in 9 by 13 pan. Bake at 350 for 15 minutes and cool. 16 oz (softened) cream cheese 1 cup sugar 1 t vanilla Combine well and spread over graham crust. 3 sliced bananas 1 (20) can crushed pineapple, well drained 1 (12 oz) cool whip 1 jar maraschino cherries, chopped Layer bananas, drained pineapple and cool whip, over cream cheese mixture. Sprinkle with cherries on top. Cover and refrigerate 6 hours or overnight. This recipe can also be made in 2 store bought graham cracker pie crusts.

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!!!!