Lemon Yogurt Cake

Ingredients:
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. vanilla extract
1/2 cup vegetable oil (I've used 1/3 cup and it still turns out)
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup powdered sugar (I use less, probably closer to 3/4 cup)
2 Tbls. freshly squeezed lemon juice

Directions:
Preheat oven to 350 degrees F. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together flour, baking powder and salt into a small bowl. In another medium to large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and vegetable oil. Slowly whisk the dry ingredients into the wet ingredients until it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf come out clean.

Meanwhile, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan unti the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool ih the pan for 10 minutes. Carefully place on a bakling rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. (I like to poke the cake with a bamboo skewer first, so the mixture soaks into the cake.) Cool.

For the glaze, combine the powdered sugar and lemon juice over the cake.

From Barefoot Contessa at Home

Heavenly Hot Fudge

~~Posted by Amber~~

1 cube butter
1/2 tsp. salt
3 cups sugar
4 oz. bitter chocolate or 1/2 cup baking cocoa
1 can evaporated milk

Directions
Melt butter on low. Add chocolate and stir until smooth. Add sugar and salt. Add milk slowly while whisking mixture. Continue to whisk until smooth. Cook on low, stirring until it boils. If lumpy, blend in blender.

Raspberry Crunch Jell-O

You have got to try this recipe!  It is great when you have a fun gathering, dinner party etc.  Just make sure you finely crush the pretzels and I only use the straight stick pretzels.

Raspberry Crunch Jell-O

 

3 cups Boiling Water

1 6oz Pkg Raspberry Jell-O

1 10 oz Pkg Frozen Raspberries

Dissolve Jell-o in boiling water, then add frozen raspberries and put in fridge to thicken

 

2 Cups Crushed stick pretzels

3 Tblsp Sugar

1/2 Cup butter, melted

Mix Pretzles, sugar and butter together and press into a 9x13 pan.  Bake @400for 5 min. and set aside to cool.

 

1 cup Sugar

1 8oz block cream cheese

1 Lg container cool whip, divided

1 16oz crushed pineapple

Beat sugar, cream cheese and half of cool whip until light and fluffy.  Then fold in pineapple.

 

To assemble: Spread the cream cheese layer onto cooled crust.  Then top with the thickened raspberry jell-o layer and finish with remaining cool whip.

-Amy

Salted Peanut Chews

Sweet and Salty. Yum! ~~Amber~~

Base:
1 Package Yellow Cake Mix
1/3 Cup Margarine or Butter, softened
1 Egg
3 Cups Miniature Marshmallows

Topping:
2/3 Cup Corn Syrup
1/4 Cup Margarine or Butter
2 Tsp. Vanilla
1 10 oz. Package Peanut Butter Chips
2 Cups Crisp Rice Cereal
2 Cups Salted Peanuts

Directions
Heat oven to 350 degrees F. In large bowl, combine cake mix, 1/3 cup margarine and egg; beat at low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered container.

Yield - 48 bars

Chocolate Cake with Fudge Frosting

If you like rich chocolate cake...then this is the cake for you. ~~Amber~~

3 Cups Flour
2 Cups Sugar
1 tsp. Salt
2 tsp. Baking Soda
8 Tbsp. Baking Cocoa
3/4 Cup Vegetable Oil
2 Tbsp. white vinegar
2 tsp. vanilla
2 Cups Cold Water

Directions
Heat oven to 350 degrees F. Grease and flour a 9x13 pan. Mix all ingredients together in a large bowl. Pour into prepared 9x13 pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost.

*Note: I like to make this cake in two round cake pans and put the fudge frosting (below) in between the layers. Then frost with a homemade white butter cream frosting. With a big glass of cold milk...Yummy!

Fudge Frosting

4 Cups Powdered Sugar
1/2 Cup Baking Cocoa
1/4 tsp. Salt
6 Tbsp. Boiling Hot Water
1 tsp. Vanilla
2/3 Stick Soft Margarine

Directions
Mix powdered sugar, cocoa and salt together in large bowl. Add water, vanilla and margarine. Beat with electric mixer until smooth and thickened.

Yummy chocolate caramel brownies, posted by Summer Thomas

Ingredients:

1 pkg. germen chocolate cake mix
1 C. chopped nuts....you dont have to add nuts, I don't
1 C. evaporated milk, divided
1/2 C. butter or margarine melted
35 caramels, unwrapped
2 C. semi-sweet chocolate morsels

Directions:
* Preheat oven to 350 degrees

Combine ckae mix and nuts in large bowl. stir in 2/3 C. evaporated milk and butter (batter will be think). Spread half of batter into ungreased 13x9 inch baking pan.

Bake for 15 mins.

Heat caramels and remaining evaporated milk in small sausepan over low heat, stirring constantly, until caramels are melted. sprinkle morsels over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25-30 mins. or until center is set. cool in pan or on wire rack. cut into 24 squares.