Easy Lemon Poppy Seed Cake

Well summer has caught up with me and I'm busy as ever. I thought I better get a new recipe on before Fall arrives lol. This recipe is perfect for summer really lite and so easy, one bowl throw everything in and mix VIOLA ready to bake. You really will never know it was made with a cake mix.


Easy Lemon Poppy Seed Cake

1 Lemon Cake Mix
1 Small Pkg Instant Lemon Jello
4 Eggs
1/2 Cup Oil
1/2 Cup Water
1 Cup Sour Cream
2 Tblsp. Poppy Seeds

Dump all ingredients into mixer (or hand mix) Mix for 3-4 mins. Pour into a greased and sugared bundt pan.(Sugar your pan just like you would flour a pan this gives it a wonderful brown sugar coating on the outside of the cake.)
**I have never owned a bundt pan but after trying this recipe I'm so glad I made the purchase) Bake @ 350 for 50-60 mins. Cool 5-10 mins then turnover on a plate and glaze.

Glaze

Lemon Juice
Powdered Sugar

Mix in a bowl about 1/4 cup of lemon juice and add powdered sugar to it so that it is a drizzle consistency. Drizzle over cake.. ENJOY!!



http://sites.google.com/site/windleyfamilyprintablerecipes/Easy-Lemon-Poppy-Seed-Cake

Marshmallow Popcorn

A dear friend of mine past away last night after fighting cancer, this is a recipe she gave me and I thought in her memory Id post this recipe. She loved recipes like I do and I will miss her lots.. This is a family favorite and is so much easier than carmel corn but taste just as good if not better. :)

Marshmallow Popcorn

1/2 Cup Butter

1/2 Cup Sugar

20 Large Marshmallows

1 tsp. Vanilla

3-4 drops of food coloring

1 cup popcorn kernels (popped of course) **Can use microwave popcorn but i like to pop it myself.

Melt butter and sugar. Add marshmallows. Stir until dissolved. Remove from heat add vanilla and food coloring. Pour over popcorn and mix well. Cool **This is like a sticky caramel corn. http://sites.google.com/site/windleyfamilyprintablerecipes/marshmallow-popcorn

Peanut Butter Bars

Ok! So how I do love Reese's Peanut Butter Cups and this is the closest thing to them I have found. Very easy and delicious. I'm really hoping the holidays are almost over so I can quit baking all these yummy treats. Also I have attached a printable link at the bottom of all of my recipes on my blog to make it easier to print


Peanut Butter Bars

1 Cup Butter (melted)
2 Cups Graham Cracker Crumbs
2 Cups Powdered Sugar
1 Cup Peanut Butter
1 1/2 Cups Semisweet Choc. Chips (I seriously hate semisweet so of course I use my milk chocolate Hersey kisses baking pieces) 4 Tblsps Peanut Butter

* In a bowl mix together the butter, graham crackers, powdered sugar and the 1 cup peanut butter until blended.

Press evenly into the bottom of an ungreased 9 x 13 pan.



*Melt Chocolate chips with the 4 Tblsps. peanut butter in the microwave stirring often until smooth.

Spread over the peanut butter crust.


Refrigerate for at least 1 hour before cutting into squares. YUM YUM

https://sites.google.com/site/windleyfamilyprintablerecipes/peanut-butter-bars

Idaho Spuds Candy

Idaho Spuds Candy

These are the perfect Christmas treat. They will bring lots of cheer to your family and friends. Delicious and super easy, my kind of calories :)

Idaho Spuds Candy

2 6.8 oz or 7 oz Symphony or Hersheys Milk Chocolate Bars (broke in pieces)

1 8oz Cool Whip

*Flaked Coconut

*Crushed Walnuts or Almonds(I blend in my blender to get a fine consistency)

**My family doesnt love coconut so I do mostly the nuts.

In microwave melt chocolate pieces then fold in cool whip (consistency is kind of like a thick frosting)

Drop by rounded teaspoonfuls into a bowl with coconut or nuts and toss until covered. Place on a cookie sheet lined with wax paper.

Refrigerate till set. Store in a covered container in refrigerator

https://sites.google.com/site/windleyfamilyprintablerecipes/idaho-spuds-candy

Cheesecake Dessert

This is a great recipe and so easy and fast.
Great for the summer barbeques.

CheeseCake Dessert

2 Cheesecake (instant) pudding **Make as according to directions. (set up for 5-10 minutes)

*1 8oz cool whip (fold into pudding mix)

*Layer bottom of a 9x13 cake pan with whole graham crackers till bottom of pan is covered. (I think it usually takes 2 or 3 packages of the graham crackers) then add a pudding mix layer to cover grahams and then another layer of graham crackers and another layer of pudding finally a top layer of graham crackers.

*1 container of milk choc. frosting (melt the frosting in the microwave until pourable.)

**Pour over last layer of grahams and spread.

Refrigerate overnight and serve

https://sites.google.com/site/windleyfamilyprintablerecipes/cheesecake-dessert

Chocolate Chip Cookie Delight

I entered this recipe to Taste of Home (one of my favorite magazines). And they published it in there hardbound cookbook. This is so good and really great for those barbeque's coming up and family gatherings. It serves a lot and taste so good. Kind of like a chocolate chip cheesecake. There are several recipes similar but use a butter crust or graham cracker crust. This is so easy and the results are obvious when you bring the dish back empty. http://www.tasteofhome.com/Recipes/Chocolate-Chip-Cookie-Delight

Chocolate Chip Cookie Delight

15 Servings

Prep: 35 min. + chilling

Ingredients

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional

Directions

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.


Nutrition Facts: 1 piece (calculated without nuts and chocolate curls) equals 365 calories, 17 g fat (10 g saturated fat), 29 mg cholesterol, 329 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.
https://sites.google.com/site/windleyfamilyprintablerecipes/chocolate-chip-cookie-delight