Lemon Jello Cake

This recipe was shared by Ethel Powers at http://streetpeddlerphotos.imagekind.com/

Ingredients:
1 package Duncan Hines Deluxe II yellow cake mix (do not
use other cake mixes, especially those with pudding)
1 package of lemon jello (3 oz)
4 eggs (large)
3/4 cup Crisco Oil (Crisco is best for this recipe)
3/4 cup water (room temperature)
For glaze
2 cups confectioner’s sugar
1/2 teaspoon grated lemon peel
1/2 cup fresh lemon juice
1 teaspoon lemon flavor

Directions:
Preheat oven to 350 degrees. Spray a tube pan well with Pam.
For cake, put eggs, water, oil and jello in mixing bowl and mix until all ingredients are combined. Add cake mix. Beat
well, first on medium then on high for five minutes. Pour into cake pan. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Turn cake onto plate.  Poke holes into top of cake. While the cake is baking, mix the ingredients for the glaze. Stir and blend well. Just before you pour it onto the cake, stir well. It is best poured onto cake while cake is still warm. Later, after cake has cooled, pour on some more, making little swirly designs. This is the perfect dessert because it is so refreshing. It can be made ahead of time and frozen. Room temperature, it lasts for days because it is so moist. The recipe can be doubled and baked in a 13X9 in pan.

Haystacks

This recipe was shared by Reta Adams.

Ingredients:
2 – 6 oz packages chocolate chips
2 – 6 oz packages butterscotch chips
2 – 3 oz cans Chow Mien Noodles
½ C peanuts or cashews.

Directions:
Melt chocolate and butterscotch chips in heavy saucepan
over low heat, stirring constantly. Remove from
heat and quickly stir in noodles and nuts so they are
evenly coated. Dip out by teaspoonfuls onto waxed
paper. Chill and refrigerate
Recipe makes about 2 dozen.

Chocolate Meringue Drops

This recipe shared by Joyce Adams.

Ingredients:
1 6-ounce package (1 cup) semi-sweet chocolate pieces
2 egg whites
1/8 teaspoon salt
½ cup granulated sugar
½ teaspoon vanilla
½ teaspoon vinegar
¾ cup chopped nuts (English walnuts work well in this
recipe)

Directions:
Melt chocolate in bowl and set aside. In a separate bowl, add the salt to the egg whites and beat until foamy. Gradually add sugar; beat until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 minutes. Remove immediately.
Makes three dozen puffs of chocolate meringue cookies.

Chocolate Covered Cherries

This recipe was shared by Reta Adams.

Ingredients:
1 can Eagle Brand condensed Mild
1 stick softened margarine
2 ½ lbs powdered sugar
Add chopped nuts and maraschino cherries to taste.
12 oz milk chocolate chips
6 oz. dark chocolate chips
½ bar paraffin

Directions:
Mix condensed milk, margarine and powdered sugar
well and add chopped nuts and cherries as desired.
Make into balls, and freeze overnight.

Melt chocolate chips and paraffin in double boiler. Dip
balls in the chocolate and drop onto waxed paper.

Catching Up on Holiday Recipes

Now that the holidays are over and done with, I’m finally catching up and getting all of the yummy holiday recipes up on Recipe Corner.  You can still download the collection (link in left sidebar) but I wanted all of the recipes posted here too so that they can be easily searched for.  If you’re getting this through your feed reader, you’ll see several of the holiday recipes coming through in the next few days.  Once I get them all posted, I’ll get back to my regular posting schedule which is (unfortunately) totally sporadic.

As always, if you have recipes you would like to submit, feel free to send them to dee (AT) recipecorner (DOT) net or send them through the comment form.

Rum Cake

This recipe was shared by Barbara Gugel.

Ingredients:
1 pkg Lemon Cake Mix (no pudding added)
4 eggs
2 tsp rum extract
4 C light rum
¾ C oil
1 C milk
1 C sugar

Directions:
Combine all ingredients into a large mixing bowl and
mix on low until smooth. Beat on high for 3 minutes.
Bake in a well greased bunt pan at 350 degrees for 45
minutes. While still warm , drizzle glaze over top.

Glaze
1 C sifted powder sugar
1/3 C butter
1 tsp rum extract (or use the real stuff)

Beat all ingredients until smooth. Place thickened icing
in a bowl and heat in microwave on high for 1 minute.
Immediately drizzle over top of cake.

Egg Nog

This recipe was shared by Reta Adams.

Ingredients:
2 ctn whipping cream
½ gallon ice cream
1 qt. can egg nog mix

Directions:
Mush all up and mix. Add vanilla & nutmeg until flavor
you want. You can add rum or rum flavoring. If it
is too thick you can add milk to get the consistency you
desire.

Holiday Sweets and Treats Recipe Collection

Wow, you guys have some delicious sounding recipes.  Hopefully I’ll get around to trying them all out someday.  I still have many more to feature here at Recipe Corner, but I wanted to get the download out for any of you that may be looking for a last minute recipe.

My Holiday recipe collection is finished!

The Holiday Sweets and Treats recipe collection is now ready!  All you have to do is click on the link below.  You do have to have Adobe Reader installed on your computer to read it.  Then you can either save it to your computer or print it out.  I handed out several today to family and friends.

The book is best if your printer is able to print double sided. Then you can just fold it in half, staple it to keep it all together, and you’re finished.

If you aren’t able to print double sided, keep the cover page as it is, cut the other pages in half down the middle, then fold the cover over and place the other sheets inside it. You can staple everything together to keep it all nice and neat.

Okay, here’s the download link: Holiday Sweets and Treats

I hope you enjoy trying out some of these yummy recipes.  I think I’ll be using this as a reference year-round!

Happy Holidays!

No Bake Cookies

This recipe was shared by my husband’s Aunt Ratisha.

No Bake Cookies

Ingredients:
1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract

Directions:
Wipe 1″ wide band of butter around the rim of a 3 quart pan to prevent boil-over.
Combine milk, sugar, cocoa, butter and peanut butter.
Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir.
Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed.
Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.

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Don’t forget to send me your favorite holiday cookie recipe!

Cake Balls

This recipe was shared by my husband’s Aunt Ratisha

Cake Balls

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions:
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

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Don’t forget to send me your favorite holiday cookie recipe!