Grasshopper Fudge Cake

Grasshopper Fudge Cake

from BettyCrocker.com

1 box Betty Crocker® SuperMoist® white cake mix

                Water, vegetable oil and egg whites called for on cake mix box   

2 teaspoons mint extract   

12 drops green food color

2 jars (16 oz each) hot fudge topping  

1 container (8 oz) frozen whipped topping,thawed   

5 drops yellow food color              

Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

3 Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.

Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

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Aunt Joy's Vegetable Soup

All my memories of my Aunt Joy revolve around food or farm. She was a wonderful cook who rarely used recipes. Her meals were hearty, to feed a family that rose early to do farm chores. Biscuits and gravy, fresh eggs from their chickens, sausage from hogs they grew. It was a life that I didn't live, but loved. Summertime, I'd spend a week at Aunt Joy's soaking up the deliciousness of farm life. She would let me churn butter, collect the eggs and ride Topsy. It was good.

Aunt Joy's Vegetable Soup

 (from the Risley-Ledbetter Cookbook)

Chicken Broth or Beef Broth

Frozen mixed vegetables

1 large onion, chopped

2 stalks celery, chopped

1/2 green pepper, chopped

1/2 small cabbage, chopped

4 medium potatoes, chopped

1 quart tomatoes (or use fresh tomatoes or juice)

1/2-1 can of Rotel for part of the tomatoes if desired

Mix in a large pot, simmer several hours. Great warmed over. Serve with crackers.

* This is another "Good Cook" recipe without exact measurements! When I make it, I use the quart box of chicken or beef broth but omit the frozen veges. I also use my crock pot and let it cook all day on low. Nothing smells as good as vegetable soup on a cold day!

"Paula-fied" Bread Pudding

Just when you thought you had the best bread pudding of your life...think again. I saw this recipe on Paula Deen’s Food Network show “Paula’s Party.“ Now, anything to do with Krispy Kreme’s is going to be fabulous, but Paula adds her special touch to other people’s recipes by "Paula-fying" them! In any case this may be the most calorie-filled dessert ever. Any dessert that measures sugar in boxes, butter in sticks and doughnuts by the dozen has got to be evil!

Bill Nicholson's Krispy Kreme Bread Pudding
Printable Recipe

2 dozen Krispy Kreme Donuts, day old are best for the recipe

1 (14-oz) can Sweetened Condensed Milk (not evaporated)

2 (4.5-oz) cans fruit cocktail (undrained)

2 Eggs, beaten1

9 ounce box raisins

1 pinch salt

1 or 2 teaspoon cinnamon

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Place in buttered 9X13 inch pan.Bake at 350 degrees for about an hour until center has jelled. Top with Butter Rum Sauce.Butter Rum Sauce: 1 stick butter 1 pound box confectioner's sugar Rum to tasteMelt butter and slowly stir in confectioner's sugar. Add Rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding. Take insulin shot and enjoy!

Yield: 20-24 servings Recipe courtesy Paula Deen

*I keep buying Krispy Kremes to make the bread pudding recipe, but I eat them before I can get home. Just make sure you run about 20 miles after to burn off all those calories!

Enjoy & have a great weekend…