1 package Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/3 cup butter or margarine, melted
3 eggs
1 jar (16 to 17.5 ounces) caramel or butterscotch topping
1 tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
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About Concordance™
1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Saturday, October 2, 2010
Sunday, September 12, 2010
Easy Lemon Cookies
Ingredients
* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 1 teaspoon lemon extract
* 1/3 cup confectioners' sugar for decoration
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
* 1 (18.25 ounce) package lemon cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 1 teaspoon lemon extract
* 1/3 cup confectioners' sugar for decoration
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Saturday, September 4, 2010
CREAM PUFF DESSERT
CREAM PUFF DESSERT
1 stick butter
1 c. water
1 c. flour
4 eggs
Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.
Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. A very easy dessert for clubs, socials, etc. The cream cheese gives the pudding a different good taste!
1 stick butter
1 c. water
1 c. flour
4 eggs
Boil together 1 stick butter and 1 cup water. Add 1 cup flour; mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust.
Take 1 large box vanilla instant pudding add 3 cups milk and 1 (8 ounce) package softened cream cheese. Mix together with wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounce Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. A very easy dessert for clubs, socials, etc. The cream cheese gives the pudding a different good taste!
Saturday, August 21, 2010
Frozen Limeade or Lemonade Pie
* 1 (12-ounce) container whipped topping, thawed
* 1 (14-ounce) can sweetened condensed milk, chilled
* 1 (6-ounce) can frozen limeade concentrate or Lemonade, defrosted
* 1 tablespoon lime or Lemon zest
* 1 graham Cracker Crust
In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade/lemonade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight.
* 1 (14-ounce) can sweetened condensed milk, chilled
* 1 (6-ounce) can frozen limeade concentrate or Lemonade, defrosted
* 1 tablespoon lime or Lemon zest
* 1 graham Cracker Crust
In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade/lemonade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight.
Sunday, August 15, 2010
The Best Rolled Sugar Cookies
Ingredients
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutritional Information open nutritional information
Amount Per Serving Calories: 109 | Total Fat: 5g | Cholesterol: 26mg
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutritional Information open nutritional information
Amount Per Serving Calories: 109 | Total Fat: 5g | Cholesterol: 26mg
Tuesday, August 3, 2010
Best White Chocolate Macadamian Cookies
White Chocolate Chip Macadamia Nut Cookies
Makes about 3 dozen cookies.
1 cup Butter Crisco (I use the sticks)
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour (I use whole wheat flour)
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks
Directions:
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.
Makes about 3 dozen cookies.
1 cup Butter Crisco (I use the sticks)
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour (I use whole wheat flour)
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks
Directions:
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.
Tuesday, July 27, 2010
Rice & Chicken Bake
2 boxes of Rice A Roni Fried Rice
2 can's Cream of Chicken Soup
2 can's of water
8 chicken breast tenders boneless & skinless
Spray a 9x13 pan. Pour the rice in bottom of pan. Sprinkle with seasoning from box. Lay chicken breast on top of rice. Mix soup and water and spread on top of rice and chicken. Bake 350 degrees for 1 hour.
Eat and enjoy.
2 can's Cream of Chicken Soup
2 can's of water
8 chicken breast tenders boneless & skinless
Spray a 9x13 pan. Pour the rice in bottom of pan. Sprinkle with seasoning from box. Lay chicken breast on top of rice. Mix soup and water and spread on top of rice and chicken. Bake 350 degrees for 1 hour.
Eat and enjoy.
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