Saturday, June 19, 2010

Vanilla Sour Cream Pound Cake

3 cups granulated sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Wednesday, June 16, 2010

Chocolate Dream by Alixa Winn


Make a pan of brownies and let cool
Make a large box of Jello instant chocolate pudding and let set
1 container of Cool Whip
some candy bars (I used heath)
Once cooled, layer brownies, chocolate pudding, and cool whip in bowl and do it twice. Top with crushed candy bar. Serve cold.

Tuesday, June 15, 2010

Zucchini a la Suz


Prep Time: 15 Min Cook Time: 15 Min Ready In: 30 Min Yield 8 servings


Ingredients

  1. 1/4 cup butter
  2. 3-4 medium zucchini, sliced
  3. 1 large onion, sliced
  4. 1 can petite diced tomatoes ( 15 oz)
  5. 1 tbs. bacon bits( real)
  6. 1 tbs. chopped garlic
  7. Salt ,pepper, onion salt and Mrs. Dash's to taste
  8. 1tbs. fresh chopped basil
  9. 1 teaspoon soy sauce
  10. 1/2 cup Italian dry bread crumbs
  11. 1 cup shredded Cheddar cheese
  12. 1/2cup grated Parmesan cheese


Directions

  1. Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, garlic, tomatoes, basil, seasonings and bacon. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
  2. Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.