Shellie's Lemon Poppyseed Cake

1 lemon cake mix
1 lemon pudding (the small size)
4 eggs
3/4 c. water
3/4 c. oil
1 tsp. lemon flavoring (I use freshly squeezed lemon juice)
2 T poppy seeds

Mix with a beater and bake in a greased and floured pan at 350 for 25-30 minutes. I use a bundt pan then drizzle frosting over it made of lemon juice, powdered sugar and a little melted butter.

Two-Tone Finger Jell-O

Kids love this!!! (Adults do too)

1 large box of Jell-O, any flavor
1 small box of Jell-O, same flavor
4 envelopes of Knox gelatin
3 cups boiling water
half pint whipping cream

Mix dry ingredients. Add boiling water and dissolve well. Add whipping cream straight from carton. Pour into 9 x 13 pan. Put in fridge. Separates and cools in about an hour.

Maja Cake (Chocolate Chip Cake)

2 sticks butter
1 T. margarine
3/4 c. sugar
1 1/3 c. flour
4 eggs
3-4 tsp. baking powder
chopped nuts
chocolate chips

Mix all ingredients. Bake in a bundt pan at 350 dgrees for 50 minutes.

Ashlie's Mini Black Bean Cakes

Cakes:
1/2 c. bottled salsa
2 tsp. ground cumin
2 (19 oz) cans black beans rinsed and drained
1 c. dry breadcrumbs, divided
1/4 c. thinly sliced green onions
1/2 tsp. salt
cooking spray
Toppings:
1/2 c. sour cream
1/4 c. green onions
1/4 c. diced peeled avocado
1/4 c. diced plum tomato
1 tsp. fresh lime juice

1. Preheat oven to 375
2. To prepare cakes, combine first 3 ingredients in a food processor; process until smooth. Stir in 1/2 c. bread crumbs, 1/4 c. green onions, and salt.
3. Divide black bean mixture into 24 equal portions, shaping each into a 1/2 inch-thick patty. Place 1/2 c. breadcrumbs in a shallow dish. Dredge patties in breadcrumbs. Place patties on a baking sheet coated with cooking spray. Bake at 375 for 14 minutes turning after 7 minutes.
4. To prepare toppings, combine sour cream and 1/4 c. green onions. Combine avocado, tomato and juice. Top each patty with 1 tsp. green onion cream and 1 tsp. avocado salsa.

Ashlie's Chocolate-Orange-Chocolate Chip Cookies

1 c. sugar
2/3 c. butter softened
1 T. grated orange peel
1 egg
1 1/2 c. flour
1/3 c. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 c. chopped pecans
1 pkg. chocolate chips (one cup)
1/3 c. sugar
1 tsp. grated orange peel
Heat oven to 350 degrees. Mix 1 cup sugar, the butter, 1 T grated orange peel and the egg in large bowl. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips. Roll dough into 1 1/2 inch balls. Mix 1/3 c. sugar and 1 tsp. grated orange peel. Roll balls of dough in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2 inch thickness with bottom of glass. Bake 9-11 minutes or until set. Cool slightly; remove from cookie sheet.

Ashlie's Apricot-Cream Cheese Braid

Dough:
1/2 c. granulated sugar
1/3 c. butter
1/2 tsp. salt
1 8oz carton low-fat sour cream
4 1/2 tsp. dry yeast
1/2 c. warm water
2 large eggs, lightly beaten
4 c. flour
Filling:
2/3 c. peach or apricot preserves
1/4 c. granulated sugar
1 tsp. vanilla
2 (8-oz) blocks 1/3-less-fat cream cheese, softened
1 large egg, lightly beaten
Cooking spray
Glaze: 1 1/2 c. powdered sugar
2 T. fat-free milk
1 tsp. vanilla

1. To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat, and cool. Dissolve the yeast in warm water in a large bowl, and let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups and level with a knife. Gradually stir four into sour cream mixture (dough will be soft and sticky). Cover dough and chill overnight.
2. To prepare filling, combine preserves and next 4 ingredients in a medium bowl, beat with a mixer at medium speed until mixture is well blended.
3. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll each portion into a 12 x 18 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion jelly-roll fashion, and pinch seam and ends to seal.
4. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 "X"s in top of each loaf with scissors. Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in size.
5. Preheat oven to 375 degrees.
6. Place 1 baking sheet in oven. Bake at 375 for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
7. To prepare glaze, combine powdered sugar, milk, and 1 tsp vanilla, stirring with a whisk. Drizzle warm loaves with glaze. Yield: 4 loaves, 10 slices per loaf.

Chewy Coc-Oat-Chip Cookies

1 c. butter softened
1 1/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
2 T. milk
2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. Quaker oats uncooked
2 c. chocolate chips
1 c. chopped nuts, optional

1. Heat oven to 375
2. Beat together butter and sugars until creamy.
3. Add eggs, milk and vanilla, beat well.
4. Add combined flour, baking soda and salt; mix well.
5. Stir in oats, chocolate pieces and nuts; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 9-11 minutes for a chewy cookie or 12-13 for a crisp cookie.
8. Cool one minute on cookie sheet; remove to wire rack. Cool completely

Apricot-Honey Chicken Poupon

4 chicken breasts, boneless, skinless
1/3 c. honey mustard or dijon mustard
3 T. apricot preserves
1 tsp. ground ginger

Combine honey mustard, apricot preserves and ginger. Brush over chicken as you grill it.

Marinated Salmon

2/3 plus 1/4 c. Italian Dressing
3 T. soy sauce
1/2 tsp. ground ginger
4 salmon steaks
For marinade, combine Italian dressing, soy sauce and ginger. In large, shallow non aluminum baking dish or plastic bag, add salmon and 2/3 c. of the marinade; turn to coat. Cover, or close bag and marinate in refrigerator, turning occasionally, up to 30 minutes. refrigerate remaining 1/4 c. marinade. Remove salmon, discarding marinade. Grill or broil salmon, turning once and brushing occasionally with refrigerated marinade, until salmon flakes. Serve with cucumber salsa.

Cucumber salsa:
1/4 c. Italian dressing, 1 T. soy sauce, 1 large cucumber peeled, seeded and diced, 2 chopped green onions, 1/8 tsp. red pepper flakes and 1 T. minced fresh parsley or cilantro.

Chocolate Angel Pie

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. chopped nuts
1 1/2 tsp. vanilla
1 pkg (4 oz) Baker's German Chocolate
2 T. water
1 cup. sweetened whipped cream
1 Heath candy bar

Beat egg whites with salt and cream of tartar until foamy. Add sugar gradually, beating until stiff peaks hold. Fold in nuts and 1/2 tsp. vanilla. Spread in 8 in pie plate, building up sides. Bake at 300 degrees for 50 minutes. Cool.
Melt chocolate in water over low heat, stirring constantly. Cool until thickened. Add remaining tsp. vanilla. Fold in half of whipped cream. Pile into meringue shell. Chill 3 hours. Put rest of whipped cream on top. Grate candy bar on top.

Pavlova

This is an Australian dessert that is easy to make and very yummy.

Ingredients:
4 egg whites at room temperature
1 cup sugar
1 tsp. white vinegar
1 tsp. vanilla
1/2 T cornstarch

Preheat oven to 250 degrees. Beat egg whites until they start to from soft peaks. Gradually add sugar, beating constantly. Continue beating until mixture forms stiff peaks. Fold in vinegar, vanilla, and cornstarch. Mound meringue on greased cookie sheet. Indent with back of spoon to form a bowl shape. Bake for 1 1/2 hours. Turn oven off and allow meringue to dry in cooling oven. Place meringue on serving plate. Fill with fresh fruit, ice cream or whipped cream.

Heather Staker's Orange Chicken

Boneless, Skinless Chicken breasts
1 onion thinly slice
1 6 oz can orange juice concentrate
1 juice can of water
1/4 c. brown sugar
1/2 tsp. nutmeg
2 T cornstarch

Spread onions generously over the surface of the chicken breasts arranged in a 9 x 13 pan. Combine orange juice, water, brown sugar, nutmeg and cornstarch. Pour over chicken. Cover with foil and bake at 325 degrees for one hour or until tender. You may want to uncover chicken for final 15 minutes to brown.

Shake N' Bake Chicken

This is a CopyKat recipe that is supposed to be just like Shake N' Bake

2/3 c. crushed plain corn flakes
1 T. whole wheat flour
1 1/4 tsp. garlic salt
1/2 tsp. dried minced onion
1/4 tsp. paprika
1/4 tsp. ground mustard
1 dash of sugar

1- 1 1/2 lbs. chicken pieces

Roll chicken in milk or beaten egg then roll in Shake N' Bake. Bake in a greased pan for about 40 minutes at 350 degrees.

Quiche Lorraine

1 unbaked 9" pastry shell
Filling:
8 strips bacon
1 1/2 c. diced Swiss cheese
1/4 c. diced ham
1 1/2 c. light cream
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. White pepper
4 eggs
Fry bacon until crisp and drain. Crush bacon over bottom of pie shell. Sprinkle Swiss cheese and ham over bacon in pie shell. Place cream, spices and eggs in blender container; cover and run on high sped until thoroughly mixed. Pour over bacon, ham and cheese in pie shell. Bake in preheated oven at 350 degrees for about 30 minutes or until top is golden brown and mixture is set. Serve warm. Servings 4-8 depending on if main dish or side dish.

French Strawberry Glace Pie

Make Baked Pie Shell of desired size.
1 quart strawberries
1 cup water
1 cup sugar
3 T. Cornstarch
1 pkg. 30z cream cheese, softened

Wash, drain, and hull strawberries. Simmer 1 cup strawberries and 2/3 c. water about 3 min. Blend sugar, cornstarch and remaining 1/3 c. water; add to boiling mixture. Boil 1 minute, stirring constantly. Cool. Spread cream cheese over bottom of cooled baked pie shell. Save out 1/2 c. choice berries; put remaining 2 1/2 cups berries in baked pie shell. Cover with cooked mixture and garnish with the 1/2 c. berries. Refrigerate until firm--about 2 hours. Serve with sweetened whipped cream or ice cream.