Do Nothing Cake

2 cups sugar

2 cups flour

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

16 ounces crushed pineapple, undrained

Icing:

1/2 cup butter

1 cup sugar

3/4 cup evaporated milk

1 cup coconut

1 cup nuts

1 teaspoon vanilla

Place first 6 ingredients in a bowl & mix until blended with spoon.

Pour into 13×9 inch cake pan.

Bake at 350°F 35-40 minutes.

For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).

Remove from heat and add remaining ingredients.

Pour over hot cake.

Overnight Blueberry French Toast Casserole

For the Blueberry French Toast Casserole

    1 1/2 loaves French Bread, cut into cubes

    4 oz. cream cheese

    1 tablespoon milk

    1/2 cup powdered sugar

    1 cup blueberries

    1 cup milk

    5 eggs

    2 teaspoons vanilla extract

    1/2 teaspoon cinnamon

    1/4 teaspoon nutmeg

    1/4 cup maple syrup

For the Blueberry Syrup

    1 cup cold water

    2 tablespoons corn starch

    1/2 cup sugar

    1 cup blueberries

Instructions

    1. Spray an 8-x-8 inch casserole dish with nonstick spray.

    2. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.

    3. Mix together cream cheese, milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries.

    4. Add remaining bread cubes over the top.

    5. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight.

    6. Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.

    7. During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.

RECIPE : SAUSAGE ,PEPPERS & ONIONS

what you neeeeeeeeeeeeeeeeeeed:

2lbs Red Potatoes

2 Large Bell Peppers

1.5 Onions

6 Hot Italian Turkey Sausages (20oz)

1tsp Garlic Powder

1tsp Rosemary (dried & crushed)

1TB Olive Oil

Salt & Pepper

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:

Clean your veggies and chop the potatoes into a 1/2″-3/4″ dice, and the onions and peppers into 1″

sections. Toss the vegetables with the Olive Oil, garlic powder, rosemary and generous amounts of salt

and pepper. Cut the sausage links into 5-6 pieces each and set to the side in the refrigerator. Spread on a

greased sheet pan and cook on 375° for 20 mins, remove from the oven and put the sausage on top and

return to the oven for an additional 35 mins. Toss the mixture once or twice while cooking.

Remove from the oven, toss together and serve. This is delicious on its own and wonderful with an egg

Chicken and Taters

1 lb. chicken

1 1/2 T. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1/2 tsp. cayenne pepper

1/4 tsp. ground turmeric

Combine the last 3 ingredients and rub the chicken well with it. Place the chicken on a baking sheet covered with tinfoil that has been lightly sprayed with cooking spray. Let sit for 10 minutes.

Meanwhile, prepare the taters.

2 med. potatoes, washed and cut into wedges

1 T. olive oil

1 tsp. my house seasoning

1/2 tsp. cayenne pepper

Place the potatoes in a ziploc bag and add the oil and seasoning. Shake to coat the potatoes well and then place the potatoes in a single layer on the baking sheet with the chicken. Bake in a 400 degree oven for 35-40 minutes (internal temp. of chicken should be 165 degrees). Make sure to turn the potatoes after 20 minutes in the oven.

Compliments of Janets Appalachian Kitchen.

The Easiest Fresh Peach Cobbler Ever!

1⁄2 cup unsalted butter, melted……

1 cup flour

2 cups sugar

3 teaspoons baking powder

1 pinch salt

1 cup milk

4 cups peeled pitted thinly sliced fresh peaches

1 tablespoon lemon juice

3 -5 dashes cinnamon, to taste

DIRECTIONS

Preheat oven to 375* F.

Pour melted butter in a 13x9x2 baking dish.

In a medium bowl, combine flour, 1 c sugar, baking powder and salt and mix well.

Stir in milk, mixing until just combined.

Pour batter over butter in pan but do not stir.

In small saucepan, combine peaches, lemon juice, and remaining cup of sugar and bring to boil over high heat, stirring constantly.

Pour over batter mixture but do not stir.

Sprinkle with cinnamon.

Bake in preheated oven 40-45 minutes or until top is golden brown.

GERMAN CHOCOLATE CAKE

1/2 cup boiling water

4 ounces sweet cooking German chocolate

2 cups sugar

1 cup butter, softened

4 egg yolks

1 teaspoon vanilla

2 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut Pecan Frosting

1 cup sugar ( 1 1/2 cups)

1/2 cup butter ( 3/4 cups)

1 cup evaporated milk ( 12 oz. can)

1 teaspoon vanilla ( 1 1/2 tsp)

3 egg yolks ( 4 egg yolks)

1 1/3 cups flaked coconut ( 2 cups)

1 cup chopped pecans ( 1 1/2 cups)

How to make it :

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.

Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

Apple Pie Enchiladas

Ingredients:

1 (21 ounce) can apple (or cherry) pie filling

1 tsp ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

1 tsp vanilla

6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Directions:

Spoon about one heaping 1/4 cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes .. Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden

Enjoy!!

Each sauce recipe is enough for 6 Apple Pie Enchiladas

*I usually make a double batch of sauce. Its That Good!

Stacie says: "We've made these before, and my family wasn't a fan of doubling the sauce. They were good, but the extra sauce made them super-sweet. We really liked them, however, even with the super-sweet sauce. Also, these are GREAT with cherry pie filling, if you prefer cherry over apple."