Quick Italian Cream Cake
From: Barbara DeMarcus
1 (18.5 oz) pkg white cake mix with pudding
2 large eggs
1 ¼ cups buttermilk
¼ cup vegetable oil
1 (3 ½ oz) can flaked coconut
2/3 cup chopped pecans
3 tablespoons rum or vanilla flavoring
Cream Cheese Frosting
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 15 to 17 minutes. Remove from pans, and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting
1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine1 teaspoon vanilla
Showing posts with label Barbara DeMarcus. Show all posts
Showing posts with label Barbara DeMarcus. Show all posts
Fresh Apple Cake
Fresh Apple Cake
From: Barbara DeMarcus
2 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon salt
1 ½ cups Wesson oil
2 cups sugar
4 eggs
3 cups chopped apples
1 cup pecans, or raisins (chopped)
Sift dry ingredients together. In a large bowl, combine oil, sugar and eggs. Add dry ingredients. Fold in apples and pecans. Bake in a 9 x 13 pan or Bundt pan at 350 degrees for 45-50 minutes. Cool and top with cream cheese frosting.
Cream Cheese Frosting
1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine
1 teaspoon vanilla
You may use caramel icing instead of cream cheese icing if desired.
From: Barbara DeMarcus
2 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon salt
1 ½ cups Wesson oil
2 cups sugar
4 eggs
3 cups chopped apples
1 cup pecans, or raisins (chopped)
Sift dry ingredients together. In a large bowl, combine oil, sugar and eggs. Add dry ingredients. Fold in apples and pecans. Bake in a 9 x 13 pan or Bundt pan at 350 degrees for 45-50 minutes. Cool and top with cream cheese frosting.
Cream Cheese Frosting
1 box confectioners’ sugar
8 oz cream cheese
1 stick margarine
1 teaspoon vanilla
You may use caramel icing instead of cream cheese icing if desired.
Vegetable Casserole
Vegetable Casserole
From: Barbara DeMarcus
2 cans French style green beans, drained
2 cans shoe peg corn, drained
½ cup chopped onion
¼ cup chopped celery
1 ½ cups sharp cheddar cheese, shredded
½ cup sour cream
1 can cream of celery soup
Mix all ingredients together. Pour into a large shallow casserole dish.
Topping:
½ cup margarine, melted
1 roll Ritz crackers, crushed
¼ cup chopped almonds
Mix and place on top of casserole. Bake at 350 degrees for 40-45 minutes.
From: Barbara DeMarcus
2 cans French style green beans, drained
2 cans shoe peg corn, drained
½ cup chopped onion
¼ cup chopped celery
1 ½ cups sharp cheddar cheese, shredded
½ cup sour cream
1 can cream of celery soup
Mix all ingredients together. Pour into a large shallow casserole dish.
Topping:
½ cup margarine, melted
1 roll Ritz crackers, crushed
¼ cup chopped almonds
Mix and place on top of casserole. Bake at 350 degrees for 40-45 minutes.
Broccoli Salad
Broccoli Salad
From: Barbara DeMarcus
Broccoli (bite sized pieces)
8 slices of bacon, fried and crumbled
½ chopped onion
1 ½ cups shredded cheddar cheese
¼ cup raisins
¾ cup mayonnaise
½ cup white sugar
4 tablespoons cider vinegar
1 cup peanuts
Low-fat mayonnaise, cheese, and sugar substitute may be used if desired.
Combine broccoli, onion, bacon, cheese and raisins. Mix mayonnaise, sugar and vinegar to form dressing. Pour over mixture and toss lightly. Chill overnight.
From: Barbara DeMarcus
Broccoli (bite sized pieces)
8 slices of bacon, fried and crumbled
½ chopped onion
1 ½ cups shredded cheddar cheese
¼ cup raisins
¾ cup mayonnaise
½ cup white sugar
4 tablespoons cider vinegar
1 cup peanuts
Low-fat mayonnaise, cheese, and sugar substitute may be used if desired.
Combine broccoli, onion, bacon, cheese and raisins. Mix mayonnaise, sugar and vinegar to form dressing. Pour over mixture and toss lightly. Chill overnight.
Hot Pineapple Casserole
Hot Pineapple Casserole
From: Barbara DeMarcus
2 large cans pineapple chunks, including juice
6 tablespoons flour
1 cup sugar
2 cups cheddar cheese, grated
2 cups Ritz crackers, coarsely crushed
1 stick margarine, melted
Spray a large baking dish with cooking spray. Mix pineapple chunks, juice, flour, sugar, and cheddar cheese lightly; pour into casserole dish. Top with Ritz crackers and margarine. Place in preheated oven at 325 degrees for approximately 30 minutes. Top with cherries for a pretty finish.
From: Barbara DeMarcus
2 large cans pineapple chunks, including juice
6 tablespoons flour
1 cup sugar
2 cups cheddar cheese, grated
2 cups Ritz crackers, coarsely crushed
1 stick margarine, melted
Spray a large baking dish with cooking spray. Mix pineapple chunks, juice, flour, sugar, and cheddar cheese lightly; pour into casserole dish. Top with Ritz crackers and margarine. Place in preheated oven at 325 degrees for approximately 30 minutes. Top with cherries for a pretty finish.
Pina Colada Cake
Pina Colada Cake (non alcoholic)
From: Barbara DeMarcus
Duncan Hines white cake mix
Coco Lopez (cream of coconut), shake well, (comes in a can the size of a canned coke where drink mix is)
1 small box instant coconut cream pudding
1 small container of cool whip
Shredded coconut
Mix cake as directed. Bake in 9” by 13” pan. Use toothpick to punch holes in top of cake. Pour Coco Lopez into holes in cake while still hot. Mix pudding as directed and spread over cake (let cake cool first). When cold, top with cool whip and coconut. Refrigerate. It is so moist and delicious in your mouth!
From: Barbara DeMarcus
Duncan Hines white cake mix
Coco Lopez (cream of coconut), shake well, (comes in a can the size of a canned coke where drink mix is)
1 small box instant coconut cream pudding
1 small container of cool whip
Shredded coconut
Mix cake as directed. Bake in 9” by 13” pan. Use toothpick to punch holes in top of cake. Pour Coco Lopez into holes in cake while still hot. Mix pudding as directed and spread over cake (let cake cool first). When cold, top with cool whip and coconut. Refrigerate. It is so moist and delicious in your mouth!
Ro-Tel Dip
Ro-Tel Dip
From: Barbara DeMarcus
1 lb. hot sausage
1 ½ lb. hamburger
1 or 2 cans Ro-tell tomatoes and chilies
1 lb. Velveeta cheese
1 can cream of mushroom soup
Fry sausage and hamburger meat until dome. Drain. Add cheese, Ro-Tel and mushroom soup. Mix well. Put into crockpot to keep warm. Serve with chips.
From: Barbara DeMarcus
1 lb. hot sausage
1 ½ lb. hamburger
1 or 2 cans Ro-tell tomatoes and chilies
1 lb. Velveeta cheese
1 can cream of mushroom soup
Fry sausage and hamburger meat until dome. Drain. Add cheese, Ro-Tel and mushroom soup. Mix well. Put into crockpot to keep warm. Serve with chips.
Vegetable Pizza
Vegetable Pizza
From: Barbar DeMarcus
2 cans crescent rolls or 1 can pizza dough
2 (8oz) cream cheese
1 pkg dry ranch dressing mix
¾ cup mayonnaise
8 oz. sour cream
Garlic powder, salt, pepper to taste, if desired
Approximately 3 to 4 cups finely cut fresh vegetables (broccoli, cauliflower, carrots, green onions, tomatoes, green peppers, etc. (whatever you like) at least 3 or 4 vegetables.
8 oz. shredded cheese
Flatten dough in large sheet pan. Bake and let cool. Combine all other ingredients, except vegetables and shredded cheese. Spread on cooled crust. Top with vegetables and cheese. Cut into squares and serve. Keep refrigerated. Makes 25-30 squares. I press the vegetables down onto cream cheese layer so they will not be loose because they fall off easily when you cut into squares.
From: Barbar DeMarcus
2 cans crescent rolls or 1 can pizza dough
2 (8oz) cream cheese
1 pkg dry ranch dressing mix
¾ cup mayonnaise
8 oz. sour cream
Garlic powder, salt, pepper to taste, if desired
Approximately 3 to 4 cups finely cut fresh vegetables (broccoli, cauliflower, carrots, green onions, tomatoes, green peppers, etc. (whatever you like) at least 3 or 4 vegetables.
8 oz. shredded cheese
Flatten dough in large sheet pan. Bake and let cool. Combine all other ingredients, except vegetables and shredded cheese. Spread on cooled crust. Top with vegetables and cheese. Cut into squares and serve. Keep refrigerated. Makes 25-30 squares. I press the vegetables down onto cream cheese layer so they will not be loose because they fall off easily when you cut into squares.
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