Lemon Cream Cake

1 white cake mix,prepared
Filling:
8 oz. cream cheese, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice
Crumb Topping:
1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter


1. Prepare cake as directed in a 10" round spring form pan.

2. Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until ready to add to the cake.

3. Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

4. After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently.

5. Chill for 3 hours

Chocolate Bliss Cake

1 pkg.chocolate cake mix (I used chocolate fudge)

1 cup Sour Cream

1 pkg.  (3.9 oz.) Chocolate Instant Pudding (also used the chocolate fudge)

1/2 cup chocolate chips

4 eggs

1/2 cup  oil

1/2 cup  water

1 1/2 cups  thawed COOL WHIP Whipped Topping, divided

1 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

 

Fresh berries (optional I used strawberries)

 

 

Heat oven to 350ºF.
Beat all ingredients except COOL WHIP, chocolate and berries in large bowl with mixer until well blended. 

Pour into 12-cup bundt pan sprayed with cooking spray.
Bake 50-60 min or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate.
Microwave cool whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. 

Fill center of cake with berries. Keep refrigerated.

 

Cherry Filled Crescent Rolls

 

 

1 (8 count) can crescent rolls
1 1/2 cups cherry pie filling
1/2 cup confectioners' sugar



1 Unroll crescent rolls.
2 Place 2 Tbsp cherry pie filling in center of each roll; roll up dough.

3 Bake according to directions on can.

4 Sprinkle with confectioner's sugar.

* I thought that these were good but I think that a few changes would make them great. I would use the jumbo size crescent rolls. That way all the filling doesn't just fall out and also I would use blueberry filling next time but that's just personal preference.

Banana Bread with Greek Yogurt

1 1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

1/2 cup sugar 1/2 cup brown sugar

1 egg

1 teaspoon vanilla

2 very ripe bananas, mashed

1/2 cup plain greek yogurt

Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy. Add egg, vanilla, and mashed bananas; beat until combined. Add the dry ingredients and the yogurt alternately, beating until everything is just moistened. Be careful not to overbeat.

Pour the batter into the prepared pan.

Bake for about an hour, or until a toothpick inserted into the center comes out clean.(Mine took about 1hour and 15 min) Cool on a wire rack for 10 minutes before removing from the pan.

* I got this recipe from fakeginger I had yogurt and bananas that needed to be used up so I was so happy to find this recipe and it was great my kids love banana bread and this didn't last long. I will need to double the batch next time and get 2 loaves.

Quick Korean Beef

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I used a little less then 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger,
1/2 - 1 teaspoon crushed red peppers (to desired spiciness I used 1/2 tsp cuz of the kids)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.

Serve over steamed rice and top with green onions.

*I got this recipe from elizabethbryant.blogspot. we loved this recipe it was so fast and easy. In the week since I made it my husband has asked me 3 times when I am going to make it again. I am sure this is going to be a regular in our house. Next time we will wrap it up in some romaine lettuce for lettuce wraps. Yummy

Cherry Cobbler Cupcakes

box of cinnamon toast crunch muffin mix (plus ingredients to make the muffins oil,eggs,water)
can of cherry pie filling


1.Mix the muffins according to the package and scoop into 12 muffin tins. Leaving some space on the top for the cherries.

 
2. Scoop a tablespoon or two of pie filling into each muffin. Top with the strudel topping that the muffin mix comes with.

3. Bake at 350 (or whatever the box says) for 12 -15 min or until done.

Spaghetti a La Philly

1 Lb. ground beef or sausage (I just used beef its what I had)
salt and pepper

1 (24-26 oz.) jar spaghetti sauce(I used garlic and herb flavored sauce)

4 oz. cream cheese, cut into cubes

8 oz. spaghetti noodles

Parmesan cheese, for topping

1.Cook ground beef or sausage in a large skillet over medium heat until browned and cooked through; season with salt and pepper.  Add the spaghetti sauce and cream cheese.  Heat until sauce is warmed and cream cheese is melted. 

2.Meanwhile, cook the spaghetti noodles according to package directions; drain and serve with sauce.


* I got this recipe from one of my favorite blogs eatcakefordinner It was a super fast and simple dinner and a nice change from the normal old red marinara sauce.