Golden Rum Cake

1 cup chopped walnuts
1 (18.25 oz) pkg. yellow cake mix
1 (3.4 oz) pkg. instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum

1. Preheat oven to 325*F. Grease and flour a 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of pan. 2. In a large bowl, combine cake mix and instant pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted comes out clean. Let set 10 minutes in pan, then turn out onto serving plate. Brush glaze over top and sides.

Combine butter, 1/4 cup water and 1 cup sugar in saucepan. Bring to boil, boil 5 minutes. Remove from heat and stir in 1/2 cup rum.


Peanut Butter Cake with Peanut Butter Frosting

2 1/4 cups all-purpose flour
2 cup light brown sugar(packed)
1 cup peanut butter
1/2 cup butter(room temp.)
1 tsp. baking powder
1/2 tsp. baking soda
1 1/4 cups milk
2 tsp. vanilla extract
3 eggs
Bag of mini chocolate chips

Preheat oven to 350*F and grease and flour a 10×15-inch cake pan. In a large bowl, mix first 4 ingredients with an electric mixer, blend at low speed until crumbly. Add the next 5 ingredients, and blend at low speed until everything is wet, then beat at medium speed for 3 minutes. Pour into prepared pan and bake on the middle rack for 35-40 minutes or until toothpick inserted comes out clean. Let the cake cool(in pan) 10 minutes, then spread the frosting on the hot cake and sprinkle 1 cup of mini chocolate chips over the frosting.

Peanut Butter-Honey Frosting:
1/2 cup peanut butter
2 Tbsp. Honey
1 tsp. vanilla extract
2 cups powdered sugar
4-5 Tbsp. milk

Warm the peanut butter and honey in microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake then sprinkle with 1 cup mini chocolate chips on tops and sides.



For the Baklava:
1 lb. chopped nuts (almonds,walnuts, pistachios or combo of all)
1 lb. Phyllo dough
1 cup butter, melted
1/3 cup sugar
1 tsp. ground cinnamon
1/3 tsp. ground cloves
For the Syrup:
1 cup water
1/2 cup honey
2 Tbsp. lemon juice
1 cinnamon stick
Finely ground pistachios for garnish

1. Lightly grease a 9×13-inch pan and set the oven to 350*F.2. Thaw the phyllo dough according to package directions. When thawed, roll out the dough and cut the dough in half so the sheets will fit in pan. Cover with a damp towel to keep it from drying out. 3. Process the nuts until in small even pieces. Combine with sugar, cinnamon and cloves. In a separate bowl, melt the butter in microwave. 4. Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it’s 8 sheets thick, each sheet being brushed with butter. 5. Spoon on a thin layer of nut mixture. Cover with 2 more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and 2 buttered phyllo sheets until nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each being individually buttered. Do not worry if is wrinkles up a bit, it will just add more texture. 6. Cut into 24 equal square size with a sharp knife. Bake at 350*F for 30-35 minutes, or until lightly golden brown, and edges are slightly crisp. 7. While baking, make the syrup. Combine cinnamon stick, sugar, lemon juice, honey and water in saucepan. Bring to a boil, then reduce the heat to medium-low heat and let simmer for 7 minutes and lightly thickened. Remove the cinnamon stick and allow to cool. 8. Spoon the cooled syrup over the hot baklava and let cool for 4 hours. Garnish with finely crushed pistachios if desired.


Boston Cream Pie

For the cake:
1/2 cup(1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla
1 1/4 cups cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
For the Glaze:
2 Tbsp. butter
2 oz. unsweetened chocolate
2 Tbsp. boil water
1 cup sifted powdered sugar
pinch of salt
1/2 tsp. vanilla extract

1. Heat oven to 350*F. Line the bottom of cake pan with parchment paper. Butter and flour pan. 2. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, 1 at a time, and add the vanilla extract. 3. Stir the cake flour, baking powder and salt together using a hand mixer. Reduced mixer speed to low and beat flour mixture into the butter-egg mixture adding it in thirds and alternating with the milk. Beat until the batter is smooth. 4. Transfer to the prepared pan and bake on center rack. Bake 35-40 minutes. Cool completely on wire rack. 5. To assemble, split the unmolded cake using a long serrated knife. Spread vanilla bean pudding over the bottom half of cake, then top with other half of cake. Pour chocolate glaze over cake.

For Glaze:
In a mixing bowl over simmering water melt butter and chocolate together. Beat in the boiling water, powdered sugar, salt and vanilla.


Old Fashioned Peach Cobbler

3(29 oz) cans sliced peaches
4 oz(1 1/2 sticks) butter, melted
1 cup all purpose flour
1 1/2 cups sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 tsp. cinnamon schnapps
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

1. Preheat oven to 350*F. 2. Lightly grease a 3-qt. baking pan. 3. Drain the peaches, reserving the juice, and set aside. 4. Melt the butter and pour into the bottom of pan. 5. In a mixing bowl, combine the flour and 1 cup of the sugar with the baking powder and salt. Whisk in the milk, schnapps and 1/2 cup of the reserved juice. Pour into the pan on top of the melted butter. 6. Pour the remaining sugar over the peaches and add the cinnamon and nutmeg. Mix with your fingers. Pour the peaches over the batter and bake 45 minutes to 1 hour, until topping is browned.


Hawaiian Rum Cake

1 box yellow cake mix
1 can Crushed pineapples (mostly drained)
1/2 tsp. Rum extract
Butter cream frosting

Follow preparation directions on box of yellow cake mix. Add 1/4 tsp. rum extract and mix well. Add crushed pineapples with a little of the juice with it; mix well with a spoon. Bake according to package directions. Cool completely. Add more rum if needed. Take whipped butter cream frosting and add 1/4 tsp. rum extract and mix well.


S’mores Nachos

3 graham crackers, broken into chunks
10 large marshmellows
1/2 cup milk chocolate chips
1/4 chocolate fudge ice cream syrup

1. Preheat oven to 350*F. 2. Using a small baking pan, layer first the graham crackers, then the marshmellows, then the chocolate chips. 3. Bake for 10 minutes then turn oven to broil. 4. Broil 2-3 minutes, to brown marshmellows. 5. Heat chocolate fudge syrup in microwave 30 seconds. 6. Drizzle on top of the s’mores nachos and enjoy!


Butterfinger Apple Nachos

36 caramels, unwrapped
1 Tbsp. water
35 large marshmellows
1/3 cup unsalted butter, cubed
4 granny smith apples
4 fun-size butterfinger bars, chopped
white chocolate chips

1. Melt caramels and water over low heat, stirring often. 2. Melt marshmellows and butter in large saucepan. 3. Slice 4 granny smith apples; arrange them on a platter.
4. Pour melted caramels and marshmellows over apples. 5. Top with chopped butterfinger bars and white chocolate chips.


Deep-Fried Sugar Pasta & Strawberry Crunch

1 box Lasagna noodles, boiled until done
Powdered sugar as needed
4 cups Fresh Strawberries ( or frozen)
1 cup Dixie Crystals sugar
1 tsp. vanilla extract
whipped cream, if desired

1. While the Lasagna noodles boil, combine strawberries and granulated sugar together over medium-low heat. Simmer for 15-20 minutes. Add vanilla and allow to simmer over low heat until needed. 2. When pasta is cooked, remove from heat and drain. Allow pasta to air dry for a moment, or blot with paper towels. Cut noodles into triangle wedges, and add to 350*F oil to fry. Remove when golden brown and sprinkle with powdered sugar. 3. Place fried noodles on serving dish and top with strawberry sauce, more fresh berries and whipped cream. Serve and enjoy!

Main Dishes

Mini Chicken Pot Pies

2 cups Green Giant frozen mixed vegetables, thawed
1 cup cooked chicken, diced
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands biscuits

1. Heat oven to 375*F. In medium bowl, combine vegetables,chicken and soup; mix well. 2. Press each biscuit into 5 1/2-inch round muffin pan. Place 1 round in each of 8 greased muffin cups. Firmly press in bottom and up sides, forming 3/4-in. rims. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling towards center; pleat and pinch dough gently to hold in place. 3. Bake at 375*F. 20-22 minutes or until golden brown. Cool 1 minute; remove from pan.