Hickory Nut Cake

This is the BEST cake ever! Its definitely a must-try. Here's the breakdown:

2 C. sugar

2/3 C. butter, softened

3 eggs

1/8 t. salt

2 t. baking powder

2-1/2 C. flour

1 C. milk

1 t. vanilla

1 C. hickory nuts or walnuts, chopped

PENUCHE FROSTING:

1/2 C. butter, melted

1 C. Br. sugar

1/4 C. milk or cream

2 C. powdered sugar

1 t. vanilla

Cream together sugar and butter for cake. Add eggs; beat on med. speed on mixer for 2 min. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased 13-in. x 9-in. baking pan. Bake @ 325 for 45-50 min. (Cake may be baked in 8-in. layer pans.) Cool.

Make frosting by melting butter in a med. saucepan. Add Br. sugar; boil 2 min. Add cream; bring to boil. Remove from heat; cool to lukewarm. Beat in powd. sugar and vanilla. Frost cake.

pesto chicken stuffed shells

Dont know what to make for dinner? I DO! I DO! I made this last night for the first time, mind you im not the best cook even when I follow recipes, and it turned out DEELISH!!
I feel like there could be some sort of sauce that can be drizzled over the top but it doesn't call for one. But if you figure one out let me know!!!
Anywho, here it is:

12-16 jumbo shells
water for boiling
4oz cream cheese, softened
1C freshly grated parmesion cheese + 1/4 C for topping
3T prepared pesto
2C shredded cooked chicken
2 cloves garlic, minced
Salt & Pepper to taste


In large pot boil water and prepare pasta as directed on package. Cook pasta only until al dente.


In large bowl, combine the rest of ingredients except 1/4 C of cheese for the topping. Fill pasta shells with filling and place into dish. Sprinkle cheese.


Preheat oven to 350 and bake shells uncovered for 30 minutes or until shells are bubbling and cheese melts.


Vance loved it so that's saying something! I actually doubled the recipe because I was feeding 4 adults and 2 children. This is a definit MUST TRY!

Homemade Soft Pretzels

These soft pretzels are so easy and super good. It tastes just like the store bought ones, maybe better! Heres the Ingredients:

Ingredients

• 2 tablespoons warm water, plus 1 1/3 cups warm water
• 2 tablespoons dry yeast
• 1/3 cup brown sugar
• 5 cups flour
• 8 cups water
• 1/2 cup baking soda
• Kosher salt

Directions

In a large mixing bowl, mix 2 tablespoons warm water with theyeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.

Preheat oven to 475 degrees F.

grease 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Shape dough into pretzels. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown.

Strawberry Pretzel Jello Dessert

You have NOT tasted real jello until you've tried this.....

• 3/4 cup butter, at room temperature
• 2 cups boiling water
• 2 heaping cups sliced strawberries, fresh or frozen
• 8 ounces cream cheese, at room temperature
• 1 cup sugar
• 1 cup whipped topping or real cream whipped
• 1 package (6 ounce) strawberry flavor gelatin
• About 2 cups crushed pretzels
• 1C.sugar-powdered or regular

Preparation:

Preheat oven to 400 F.

Finely crush pretzels with a rolling pin or food processor. Combine crushed pretzels with 3 tablespoons sugar and butter. With a spatula, press pretzel mixture into the bottom of a 9 x 13-inch baking pan to form a crust. Bake 6 to 10 minutes until lightly browned. Cool completely.

Pour 2 cups bowling water over strawberry jello. Stir until melted and let cool to room temperature.

Beat cream cheese, 1 cup sugar, and whipped topping until combined. Spread evenly over cooled crust.

Add strawberries to cooled jello and let thicken slightly. Spread over cream cheese layer. Refrigerate until firm.

For our family we would double this.

I hope you like it!!! We have it every thanksgiving and finish it off by the next morning.

tortilla wraps

You can use any kind of tortilla and it will still taste fabulous!

You will need

• a lunch meat of your choice
• a cream cheese spread of your choice
• cheese of your choice
• a tortilla of your choice

I use spinich tortillas, beef lunch meat, onion and chive cream cheese, and graded mixed cheese blend.

Take your tortilla and spread your cream cheese on top. Then place or sprinkle your cheese. Take few slices, i use 4, of your lunch meat and then roll it up tight.

You can cut it into small bit size pieces which makes a PERFECT snack for kids or guests!

It's super DELISH and a fun new way of eating a sandwhich!

(I think maybe even a little more healthier than your everyday bread, mayo, and mustard)

ENJOY!!

Hot Fudge Sauce

2 c. dry milk

1 1/2 c. sugar

3/4 c. cocoa

2 tsp. vanilla

1 c. boiling water

1/2 c. butter melted

Place dry ingredients and vanilla in a blender. Boil together water and butter, pour hot mixture into blender at highest speed for 2-3 min. Store in fridge.

Super good poured on ice cream when cooled off. Hope you like it!! Its been a family special for years.

~Emma

Ice Cream Cake

This is definitely the most YUMMY cake ever!!!! You HAVE to try this.

Ingredients:

24 ice cream sandwich's

whipped cream

caramel topping

crushed candy bars (heath's are recommended)

Lay 12 ice cream sandwich's in a pan. Spread whipped cream over them, put 12 more ice cream sandwich's on the cream, and spread more whipped cream over them. Pour caramel topping over everything, then sprinkle on crushed candy bars. Freeze over night.

~Kaydee