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