Miss Dorothy Kinder's Sock-It-To-Me Cake!

From a family friend. This one needs no introduction!
Need tube pan 

Ingredients:
1 Box Duncan Hines Butter Cake mix
4 eggs
1/2 cup sugar
2/3 cup of oil (your choice to bake with)
1 cup sour cream
1 cup pecans (or walnuts or mixed nuts) chopped
1 tsp vanilla
4 Tbls. brown sugar
(optional) 1/2 tsp cinnamon

Mix together and put half the batter in a tube pan (greased and floured).  Sprinkle 2 tablespoons of brown sugar over batter. Add remaining batter and sprinkle 2 tablespoons of brown sugar over top along with the cinnamon, if desired.   Bake 350 degrees Farenheit for 1 hour or until done.

Punch Bowl Cake (must make once in your life - it's scrumptuous!)

From my mom! (Don't know where she got it. But she first made it when we had my parents' friends over at our house on a Navy Base in the '80s in the Philippines and I (a teen then) must of ate 3 servings!

Note: will need deep punch bowl, preferably glass to view the dessert layers.  This is a beautiful, parfait cake that is light, fruity, creamy, refreshing and out of this world!

Ingredients:
1/2 a box of  yellow cake mix (best to just bake a whole cake and then use half)
2 cans cherry pie filling
2 cans or more crushed pineapple (drained)
2-4 boxes of instant vanilla pudding
2 large containers of Cool Whip
Chopped nuts (optional)

Bake cake in 9"x13" pan or if cutting recipe in half, use 2 round layer pans.  Prepare instant pudding as directed on its own wrapping/box.  After yellow cake cooked and pudding prepared, layer everything in the glass bowl as follows:

1st layer:
1/2  of the crumbled cake (cut cake  into bite size pieces or cubes)

2nd layer
1/2 of  the cooked pudding

3rd layer
1/2 of the cherry pie filling

4th layer
1/2 of the drained crushed pineapple - depending on size of bowl may need more than 2 small cans (must judge)

5th layer
1/2 of the Cool Whip

6th layer
1/2 nuts sprinkled on top of the Cool Whip (if like nuts)

If want a higher parfait, repeat the layers!  However, if cutting recipe in half, only layer once.  Refrigerate and serve cold.

ENJOY!!!  Great for entertaining guests!!!

More Family Recipes Coming Starting Sept 4!

I will be out for a week but will be back with some scrumptuous and varied recipes that are our family's favorites!   

Get great deals on cooking and bakeware!

Mozzarella Noodle Casserole (Yum yum yum!)

This was my favorite casserole as a kid when my mom came up with this!  If you like mozzarella on noodles you will love this! It's minus the marinara sauce.

Cook 2 cups macaroni noodles
Add to it:
3 eggs
a chopped onion
1 3/4 cups milk
salt & pepper to taste
1/2 cup parmesan cheese
mozzarella cheese to taste
also good is adding sliced tomatoes!

She didn't include the baking instructions but I'd say bake 350 degrees Farenheit for 25-40 minutes depending on your oven.  Til cheese browns on top.  It is so good :)

Barley Casserole (nice side dish)

Makes 1 recipe per family (6 servings):

1/4 cup butter or margarine
1 cup pearl barley
1 medium onion, chopped
1 (3-oz.) can of mushroom, drained and sliced (reserve liquid)
1/2 cup slivered almonds
1 can water chestnuts, drained and sliced
1 envelope Lipton onion soup (or other powdered onion soup)
2 cups chicken broth

Heat 3 Tablespoons butter in saucepan; add barley and onion and saute only until a light golden brown.  Add almonds, dry onion soup and chicken broth.  Saute mushrooms in remaining tablespoon butter and add to barley along with water chestnuts and the liquid drained from the mushrooms.  Stir well, turn into casserole dish, cover and bake at 350 degrees F for 1 hour and 15 minutes (longer may burn it).

Note: This casserole may be prepared 2 days ahead of time and refrigerated before baking; leftovers freeze well.  You may use 1 cup sliced fresh mushrooms for the canned ones.

Recipe from friend, Ruby

Ham Casserole

4 cups cooked, sliced potatoes - fresh or can
4 peeled, cleaned shredded carrots
1 1/2 cups cubed fully cooked ham
1 can (10 3/4 oz) cream of mushroom soup
1 cup shredded American cheese (or choice)
1/4 cup milk
1 tablespoon instant minced onion
1/8 teaspoon pepper
1 cup bread crumbs (tiny cubed white bread is best)
1 tablespoon margarine

Layer 1. potatoes 2. carrots 3. next 6 ingredients mixed together-using only 3/4 of the cup of cheese (save remaining for garnish)

Repeat same layers for larger casseroles.

Top with: bread cubes browned in the margarine. Then remaining shredded cheese, parsley (optional)

Bake: 350 degrees F - 45 minutes

Note oblong dish is best.  My mom got this recipe from p.65 of the cookbook, "Yankee Noodle Dandy"

Hot Shrimp Dip

Ingredients:
May want to use food processor to mix the following

2 of the (8 oz.) pkgs. cream cheese

2 cans tiny shrimp - drained (should be shredded in the dip)

1 medium-sized onion finally chopped

1 medium-sized tomato finely chopped

3 cloves garlic minced (or garlic powder to your taste)

1/2 jalepeno pepper finely chopped (or use grated red pepper to taste) OR use 3-4 drops of hot sauce

(more or less to taste)

Fold ingredients gently in top pan of double boiler.  Serve hot with crackers  (Freezes well, too)  This is my favorite dip!  I could eat the whole thing!

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