Skor Bar Cake

I haven't made this cake for awhile. I forgot how yummy and rich it was. I love it best the next day after it's sat in the fridge all night! If you have a sweet tooth, it's great for breakfast!!! :) Now you all know how bad I am. Ingredients:
1 pkg. Devils food cake mix
1 can sweetened condensed milk
1 small jar caramel topping
1 8oz. cool whip
skor bars, crushed

Directions:
Make the cake mix and bake according to instructions on the box. While warm, poke holes in the cake and drizzle condensed milk and caramel topping over the cake. Allow to cool. Top with cool whip and crushed skor bar. Keep in fridge.

Chicken Fried Steak with Creamy Pepper Gravy

I got this recipe out of a Southern Living Magazine about ten years ago while we were living in Iowa. It's been a favorite ever since! Normally I make it with pounded flat chicken breasts, but for the sake of this blog, I actually DID buy cube steak! It's great either way.
Ingredients:
1 egg white, beaten
2 3/4 cups milk, divided
20 saltine crackers, crushed
1 cup flour, divided
2 tsp. salt, divided
1 tsp. freshly ground pepper, divided
1 tsp. poultry seasoning
1 cup vegetable oil
6 cube steaks
1 TBSP. butter

Instructions:
Combine egg white and 1/4 cup milk in a bowl. Combine crushed crackers, 3/4 cup flour, 1 tsp. salt, 1/4 tsp. pepper and poultry seasoning in a shallow dish. Heat oil in a large skillet over medium high heat until hot. Dip 3 steaks, 1 at a time, into egg white misture. Dredge in seasoning crumbs. Preass to coat. Fry 4 minutes on each side or until golden. Remove to a wire rack. Then keep warm in a 225 degree oven. Repeat procedure with remaining three steaks. Drain hot oil, reserve browned bits and 2 TBSP. drippings. Melt butter in drippings over medium heat. Whisk in remaining 1/4 cup flour, remaining 1 tsp. salt and 3/4 tsp. pepper. Whisk in 2 1/2 cups milk. Cook over medium heat until thick and bubbly. Serve with mashed potatoes.

Apple Crisp

One of my favorite things in the fall (actually anytime of the year) is apple crisp. I love it warm, right out of the oven with really GOOD vanilla ice-cream melting on top of it. Even drizzled with caramel...yum! I love to use a mixture of apples, not just one kind. Topping:
1 c. butter
1 c. brown sugar
1 c. flour
1 c. oatmeal
1/4 tsp. baking powder

In a large bown mix together butter, brown sugar, flour, oatmeal, and baking powder just until the butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.

Filling:
8 good sized fresh apples, peeled and sliced
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon

Place apples in a 9x13 pan. Sprinkle with sugar, salt, and cinnamon. Then crumble crisp topping on top. Bake at 350 degrees for 45 minutes or until golden brown.

Zucchini Cake

Not the best picture, but I promise you, this cake is light, fluffy and will satisfy any chocolate craving. You'd never know it had zucchini in it at all! I like making it in a bundt cake and drizzling a chocolate sauce over the top, but you can make it in a bread pan and eat it plain.INGREDIENTS:
1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
2 1/2 cups flour
4 TBSP. baking cocoa
1/2 tsp. bakin powder
1 tsp. baking soda
1/2 tsp. cinnamon
2-3 cups zucchini (chop in a food processor)
1/2 cup chocolate chips

Beat the butter, oil and sugar well. Beat in the eggs, add the vanilla and sour cream. Dump in dry ingredients and beat into mixture, stir in zucchini. Pour into a greased and floured bundt cake or into loaf pans and bake at 325 for 1 hour. Cool in pan for 15 minutes.

If your like me, glaze with 3/4 cup whipping cream and 3/4 cup semi-sweet chocolate chips and 3/4 cup milk chocolate chips, melted over low heat.

No Bake Cheesecake

This is a favorite recipe from my childhood. Whenever my mom made cheesecake, this is what she would make. I haven't made it in a long time. I forgot how much I loved it. It's a lot different than traditional New York Cheesecake, but I still love the rich, cream cheese taste! Plus, it's super easy! Crust:
You can cheat and buy a pre-made graham cracker crust (which isn't as good) or make your own. I prefer to make my own, so I can make it thicker, as I LOVE the crust!
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cube butter, melted

Stir together and press on the bottom of a pie pan.

Filling:
2 pkg. cream cheese, softened
1 can Eagle Brand
1/3 cup lemon juice

Whip the cream cheese until beat smooth. Slowly pour in the Eagle brand and lemon juice and continue whipping until it's super smooth. Pour over prepared crust and chill in the refrigerator for at least four hours.

Topping: I love canned cherry pie filling, although I pick out the cherries! But you can top it with anything or just enjoy it plain.