FoodFoodFood- Wonderful Key Lime Cake

Quick and Easy

Ingredients

• 1 (18.25-ounce) package lemon cake mix
• 1 (4-serving size) package instant lemon pudding and pie filling
• 4 eggs
• ¹/2 cup plus 3 teaspoons Key lime juice, divided
• ¹/2 cup vegetable oil
• ¹/2 cup water
• 2 teaspoons lime zest, divided
• 1 cup confectioners' sugar

Instructions

1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
    
2. In a large bowl, using an electric mixer on low speed, combine cake mix, pudding mix, eggs, 1/2 cup Key lime juice, the vegetable oil, water, and 1 teaspoon lime zest; pour into prepared Bundt pan.
    
3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
    
4. Let cool 15 minutes then invert onto serving platter and cool completely.
    
5. In a medium bowl, combine confectioners’ sugar and remaining lime juice; stir until smooth. Drizzle glaze over cooled cake and sprinkle with remaining lime zest.
     

FoodFoodFood-Yummy BLT Spread

Ingredients

• 1 (8-ounce) package cream cheese, softened
• ¹/2 cup mayo
• ¹/4 teaspoon salt
• ¹/4 teaspoon black pepper
• 2 cups chopped iceberg lettuce
• 1 (28-ounce) package real bacon pieces
• 4 plum tomatoes, chopped
• 2 scallions green onions, chopped
• 1 cup shredded sharp Cheddar cheese

Instructions

1. In a medium bowl, combine cream cheese, mayonnaise, salt, and pepper; mix well.
    
2. Mound on a serving platter, top evenly with remaining ingredients, and chill until ready to serve.

FoodFoodFood- Strawberry Cheesecake Milkshake

Serves: 4

Ingredients

• 4 large scoops vanilla ice cream
• 1 (8-ounce) package cream cheese, softened
• ³/4 cup milk
• 2 teaspoons vanilla extract
• 8 fresh strawberries
• 8 graham cracker halves

Instructions

1. In a blender, combine ice cream, cream cheese, milk, and vanilla; pulse on high speed 1 minute, or until well blended.
    
2. Pour into glasses, garnish with fresh strawberries and graham crackers, and serve immediately.

FoodFoodFood-Watermelon Lemonade

Serves: 12

Ingredients

• 3 cups seedless watermelon chunks
• 8 cups water
• 1 cup lemon juice
• 3 cups sugar

Instructions

1. Place watermelon in a blender and process until smooth.
    
2. Pour watermelon puree into a large pitcher, add remaining ingredients, and stir until sugar has dissolved. Serve over ice or chill until ready to serve.

FoodFoodFood-Cupcakes--Banana Split Cupcakes

                                                                                                                                

• 1 (16-ounce) container vanilla frosting
• ¹/2 cup hot fudge
• ¹/2 cup chopped walnuts
• 12 maraschino cherries

Instructions

1. Preheat oven according to package directions. Line muffin tins with paper baking cups.
    
2. Make muffin mix according to package directions. Spoon batter into muffin tins, filling each cup about 3/4 full.
    
3. Bake according to package directions; let cool completely.
    
4. Spread vanilla frosting over each cupcake, drizzle with hot fudge, sprinkle with nuts, and top each with a cherry.

FoodFoodFood-Easy Fresh Peach Cobbler

With summer time, fresh fruits are abundant and nothing says summer like fresh Peach Cobbler. I learned this from a old family friend who has a gift of cooking.

2 pounds fresh peaches or
1 large can of peach slices (drained) or
1 16oz bag frozen peaches
1 cup sugar
1 cup self rising flour
1 cup of milk
3 tablespoons real butter (I used Salted butter)
3 tablespoon sugar (reserved to sprinkle on top before placing in oven)

Place butter in bottom of square baking dish, place in oven at 400 degrees to melt butter. Once butter is melted, remove from oven.
Mix all ingredients (except 3 tablespoon sugar), in in large bowl, mix until no lumps are seen. Pour into baking dish, then sprinkle with remaining sugar. Place into oven and bake for 30 minutes or until top of cobbler starts to turn golden brown.
Remove from oven.
Can be served warm topped with Ice Cream or allowed to cool and served cold.  Either way, it's a wonderful summer time treat.

FoodFoodFood-Easy Taco Soup

Want something quick and easy for those busy days that leave you with very little time to cook? Here is a quick and easy recipe that even the pickiest eater will love.

1 Pound Ground Beef or Turkey
3 Cans of Pinto Beans (I use store brand)
1 Large can of Diced Tomatoes (Again, I use store brand)
1 Package of Taco Seasoning
1 Package of Hidden Valley Ranch Dressing mix
1 Large bag of Fritos
1 Large onion diced (optional)
Sour Cream
Shredded Chees

In a large sause pan brown ground beef or turkey, then drain, place back into large pot. Open all the cans and dump the all into the large pot without draining any liquid from contents. Bring to a boil, then reduce heat to a simmer for 1 hour.
Place a layer of Fritos in a large soup bowl, spoon soup over Fritos. Top with sour cream and shredded cheese.

Tip:  Any leftovers can be frozen in single serve containers for future meals or lunch.