Sock It To Me Cake

1/2 c Sugar
1 ea Box yellow cake mix
1/2 c Oil
8 oz Sour cream
4 ea Eggs

Filling:
3 tb Brown sugar
2 ts Cinnamon
1 c Chopped nuts

Glaze:
10 1/2 tb Butter
1 1/2 c Sugar
1/4 c Milk
Vanilla to taste

Mix sugar and cake mix.

Mix oil and sour cream and then add cake mix.

Add eggs, one at a time, beating well after each.

Pour half of batter into greased tube pan; then add
filling. Pour rest of batter on top.

Bake at 350 degrees F. for 45-50 minutes. Cool in pan
30 minutes. Remove and glaze.

Filling:
Mix together sugar, cinnamon and chopped nuts.

Glaze:
Cook the butter, sugar, and milk until smooth; add the vanilla.


Located In Rockford Michigan
Hand fed baby Lovebirds and cockatiels

Strawberry Swirl Bread

BREAD:
1 3/4 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup margarine, melted
1 egg, beaten
1 cup fresh or frozen (not in syrup) strawberries, mashed
1/3 cup water

SWIRL:
1 (8 oz.) package cream cheese, softened
1/4 cup sugar
1 egg, beaten

Make swirl first. Mix all ingredients together until smooth. Set
aside. Grease and flour one 9x5 loaf pan. Preheat oven to 350 degrees
F. Make bread. Combine dry ingredients. Combine strawberries,
margarine, egg, and water. Mix strawberry mixture into dry
ingredients just till moistened. Pour all but 2 cups into prepared
loaf pan. Pour cream cheese swirl mixture over strawberry batter: top
with reserved strawberry batter. Cut through batter with a knife to
create swirl. Bake 1 hour and 10 minutes. Cool on wire rack for 10
minutes, remove from pan, cool completely before cutting. Store
tightly wrapped in plastic in refrigerator. Keeps several months if
wrapped well and frozen


Located In Rockford Michigan
Hand fed baby Lovebirds and cockatiels

PEANUT BUTTER N APPLE COOKIES

INGREDIENTS:
1/2 CUP (1 STICK) MARGARINE OR BUTTER
1/2 CUP PACKED BROWN SUGAR
1/3 CUP GRADULATED SUGAR
1/3 CUP PEANUT BUTTER
1 EGG
2 TEASPOONS VANILLA EXTRACT
1 CUP ALL PURPOSE FLOUR
1/2 TEASPOON GROUND CINNAMON
1/2 TEASPOON BAKING SODA
3 CUPS APPLE FLAVORED CERERAL (LIKE APPLE JACKS) CRUSHED TO 2 CUPS

DIRECTIONS:

PREHET OVEN TO 350 DEGREES F. LIGHTLY GREASE COOKIE SHEET. BEAT
MARGARINE,SUGARS, MARGARINE, SUGARS,<WBR> AND PEANUT BUTTER UNTIL
VANILLA ; BEAT WELL. COMBINE FLOUR, CINNAMON AND BAKING SODA. ADD TO
MARGARINE MIXTURE;MIX WELL. STIR IN CEREAL. USING 1 LEVEL
TABLESPOON,SHAPE DOUGH INTO 1 INCH BALLS. PLACE 2 IN APART ON
PREPARED COOKIE SHEET; FLATTEN SLIGHTLY. BAKE 9-11 MIN OR UNTIL
LIGHTLY BROWNED. LET STAND 1 MIN BEFORE REMOVING TO RACKS TO COOL.

MAKES 3 1/2 DOZEN


Located In Rockford Michigan
Hand fed baby Lovebirds and cockatiels

Orange Dream Cake

Topping
1 box (4-serving size) white chocolate or vanilla instant pudding and
pie filling mix
1 cup milk
1 cup frozen (thawed) whipped topping
1 can (11 oz) mandarin orange segments, well drained
Cake
1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/3 cup milk
2 tablespoons butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon vanilla
2 eggs
1/2 cup grated white chocolate baking bars
Garnish
Toasted slivered almonds, if desired
White chocolate curls, if desired

1. In medium bowl, beat pudding mix and 1 cup milk with wire whisk or
electric mixer on low speed about 2 minutes or until well blended.
Fold in whipped topping. Reserve about 8 orange segments for garnish;
stir remaining orange segments into pudding mixture. Cover;
refrigerate 1 hour.
2. Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch
round cake pan with shortening or cooking spray; lightly flour.
3. In medium bowl, beat cake ingredients with electric mixer on low
speed 30 seconds, scraping bowl constantly. Beat on medium speed 4
minutes, scraping bowl occasionally. Stir in grated baking bars. Pour
into pan.
4. Bake about 30 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan to cooling rack. Cool
completely, about 1 hour.
5. Place cake on serving plate. Spoon topping onto cake. Garnish with
reserved orange segments, the almonds and chocolate curls. Store
covered in refrigerator.
High Altitude (3500-6500 ft): Use 1 3/4 cups Bisquick® mix and 1/2 cup
milk in cake.

Easy, Creamy Fruit Dip

1 jar marshmallow cream
8 ounce bar of cream cheese (softened)
Sliced fruit (examples: strawberries, melons, and
cantaloupe

Mix the marshmallow cream and cream cheese very well.
Take your favorite fruit and dip into the cream
mixture.

Located In Rockford Michigan
Hand fed baby Lovebirds and cockatiels

Peanutty Chocolate Banana Bread
Submitted by FootsieBear
2 c all purpose flour
1 c sugar
1tbs baking powder
½ tsp salt
1 c mashed ripe banana (2 med)
1/3 c milk
1/3 c peanut butter
3 tbs vegetable oil
1 egg
1 c milk chocolate morsels, divided
1/3 c peanuts
Preheat oven to 350. Spray bottom only of stoneware loaf pan with vegetable
oil using kitchen spritzer. In classic 2 qt batter bowl. Combine flour, sugar,
baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir
until dry ingredients are moistened using mix n scraper. Stir in ¾ cup of
the milk chocolate morsels. Spoon batter into pan. Using food chopper, coarsely
chop peanuts. Sprinkle peanuts and remaining ¼ cup of milk chocolate morsels
evenly over batter. Bake 60 minutes or until cake tester inserted in center
comes out clean. Cool in pan 10 minutes. Loosen sides of loaf from pan;
remove loaf to non stick cooling rack cool completely. Cut into slices using
serrated bread knife.

Yield 1 loaf 12 servings

Chocolate Chip Pumpkin Bread

3 cups flour
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups vegetable oil
1 1/2 cup (6 ounces) semisweet chocolate chips

Preheat oven to 350 F. Grease two 8 x 4 inch loaf pans. In a large bowl,
combine the flour, cinnamon, salt, and baking soda. In another bowl, beat the
eggs, sugar, pumpkin, and oil. Stir into the dry ingredients just until
moistened. Fold in the chocolate chips. Pour into prepared loaf pans. Bake
for 60-70 minutes or until a toothpick inserted near the center comes out
clean.
Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves