By: Vickie Davis
April showers sure brought us rain and more rain! Thought I was going to have to swim out of my driveway for awhile and I cannot swim!
It’s been busy for the past month was and before we know it school will be out, and summer will be here. I do not think I will ever get a garden planted with all the rain.
I am hoping for sunshine and some wind to dry my garden up some and get some green onions planted.
I hope everyone had a nice Easter. We delayed our dinner because Mom was in the hospital and then rehab facility for a couple of weeks. She is doing a lot better and wants to come home!
This month’s recipes are again a hodge podge of recipes I have been looking at.
The first recipe is for an Elvis Presley Cake or Jailhouse Rock Cake. I always read he loved peanut butter, so I figured it was an ingredient in this recipe, but it was not. Very moist and delicious!
The next recipe is for Crack Burgers given to me by Candy Bunner. These are delicious and top them with your favorite condiments and you will love these.
The next recipe is for Last Minute Peach Cobbler. This is delicious and I have made this numerous times. Besides, it being tasty every ingredient you should have in your kitchen. No running out to buy certain ingredients!
The Turtle Cookie Bars are made in a 13×9 pan and are full of chocolate chips, pecans and butter and brown sugar. How can you go wrong with this combination of ingredients! A must try!
The last recipe is a Super Easy Dump Crockpot Meal. You just stand back and dump everything in the Crockpot. Smells so good with hashbrowns, kielbasa, onions, and more goodies. Quick and easy!
My little ditty I leave with you this month is so true! “No matter what happens in Life, be good to people. Being good to people is a wonderful Legacy to leave behind!”
See ya all next month!
Super Easy Dump
Crockpot Meal
1 – 32-ounce bag hashbrowns frozen
Kielbasa diced up.
Small onion diced up.
Two cups cheddar cheese
½ cup sour cream
½ cup of milk
1 – 10 ounce can of cream of mushroom or cream of chicken soup
Put meat, hashbrowns, onion and cheese in a greased slow cooker. Then mix soup, milk, and sour cream together. I add things like salt and pepper, minced garlic, and onion powder to this mixture. Then pour the kielbasa mixture in slow cooker. Then sprinkle about ½ cup more cheese on top and cook on LOW 6 hours or HIGH for 3-4 hours. Serve with a salad or Texas Garlic toast.
Turtle Cookie Bars
CRUST:
Two cups flour
One cup firmly packed brown sugar.
½ cup butter, softened
SECOND LATER:
One cup pecans halves or chopped pecans.
2/3 cup butter
½ cup firmly packed brown sugar
One cup milk chocolate morsels
Preheat oven to 350 degrees. Combine the first three ingredients in a mixing bowl and beat at medium speed with electric mixer until blended. Pat mixture firmly into an ungreased 13×9 pan.
Arrange pecans over crust. Combine 2/3 cup butter and ½ cup brown sugar in a saucepan bringing it to a boil over medium high heat stirring constantly.
Cook for 3 minutes stirring constantly and then pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.
Remove from oven, sprinkle with chocolate morsels, and leave stand for 2-3 minutes or until slightly melted.
Gently swirl chocolate with a knife leaving some morsels whole. DO NOT SPREAD! Let cool at room temperature until chocolate is set. Cut into squares.
Last Minute Peach Cobbler
One can sliced peaches.
One ½ cups sugar
One stick butter
¾ cup flour
Two teaspoons baking powder.
1/8 teaspoon salt
¾ cup milk
½ teaspoon vanilla
Drain peaches and mix with ½ cup sugar. Preheat oven to 350 degrees and place butter in the bottom of an 8×8 inch glass baking dish or 2-quart casserole dish. Set baking dish with butter in oven to melt. Remove from oven once melted. In a medium bowl, mix one cup sugar, flour, baking powder, salt, milk, and vanilla to form a batter.
Pour batter over the butter but DO NOT STIR! Place peaches on top of the batter.
Bake your peach cobbler for one hour or until crusty is golden brown. The batter will rise to the top during baking.
Delicious served with vanilla ice cream or whipped cream!
Crack Burgers
One pound of ground chuck
Three tablespoons sour cream
Two tablespoon ranch dressing mix
¼ cup cooked and crumbled bacon
One cup shredded cheddar cheese
In a large bowl combine ground chuck, sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese. Mix until well combined. Form mixture into four hamburger patties.
Grill the patties to your desired doneness being careful as the burgers will be very moist. Flip them carefully to avoid breaking.
Serve on your favorite hamburger buns topped with lettuce, tomato, mustard and mayo or anything you want.
Enjoy these delicious and flavorful crack burgers in just 12 minutes.
Elvis Presley Cake
or Jailhouse Rock Cake
One white cake mix
1 – 8 ounce can crushed pineapple with juice
One cup sugar
½ teaspoon vanilla extract for pineapple mixture
1- 8-ounce package cream cheese softened
½ cup butter softened
Three cups powdered sugar.
½ teaspoon vanilla extract for frosting
Three cups crushed pecans.
Bake the white cake according to package directions in your desired cake pan. Once baked, cool the cake and poke holes throughout with the end of a wooden spoon.
Pineapple Mixture: In a saucepan, combine the crushed pineapple with its own juice, one cup of sugar and ½ teaspoon vanilla. Bring to a boil for a few minutes stirring occasionally. Pour the hot pineapple mixture over cooled cake ensuring it seeps into the holes.
Cream cheese frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, remaining vanilla extract and two cups crushed pecans mixing until well combined. Spread the frosting over the pineapple-soaked cake.
Garnish the remaining one cup pecans over the top of the cake.
For the best flavor, let the cake set overnight in the refrigerator or at least for 6 hours before serving. This allows all the flavors to meld together.