Southern Strawberry Punch Bowl Cake

What You'll Need

• 1 boxYellow cake mix
• 6 ozPkg. vanilla instant pudding
• 1 can20 oz crushed Pineapple - drained
• 2 packages10 oz. each frozen strawberries
• 2 eachBananas
• 16 ozCarton cool whip +

How to Make It

1. Bake cake in two round cake pans and set aside to cool. Make pudding pudding and set in the refrigerator to get cold. Cut one layer of cake into small chunks put into punch bowl. Spread half of pudding on top then add half of the pineapple and one package of strawberries. Slice one banana on top of half of the cool whip, spreading to cover completely. Repeat with an other

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TURTLE CARAMEL CAKE

What You'll Need

• 1 cup chocolate chip
• Toll House Morsels Semi-Sweet Chocolate
• 2 For $4.00
• 2 cups pecans
• 3/4 cup melted butter
• 1/2 cup evaporated milk
• 1 (14 ounce) bags caramels
• 1 1/3 cups water ( or as called for by your cake mix)
• 1/3 cup oil ( or as called for by your cake mix)
• 3 eggs ( or as called for by your cake mix)
• 1 (18 ounce) boxes German chocolate cake mix

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease one 9x13 inch pan.
3. Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
4. In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake.
5. Sprinkle chocolate chips and chopped pecans over caramel mixture.
6. Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C).
7. Cool and frost.
8. To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner's sugar, and milk, mix well and use to frost cooled cake.

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Famous Red Lobster Shrimp Scampi

What You'll Need

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped...
• 1 1/2 cups white wine, I use chardonnay
• 1/2 fresh lemon, Juice only
• 1 teaspoon Italian seasoning
• 1/2 cup softened butter
• 1 tablespoon parsley
• 1/2 cup grated Parmesan cheese

How to Make It

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese

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The Pioneer Woman’s Cinnamon Rolls

What You'll Need

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 3 cups (to 4 Cups) Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon_
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

How to Make It

1. Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
2. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
3. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
4. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
5. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
6. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.
7. For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

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CREAMY LEMON SQUARES

What You'll Need

• FOR THE CRUST
• 4 tablespoons butter, melted and cooled, plus more for pan
• 1-1/2 cup graham cracker crumbs
• 1/4 cup sugar
• FOR THE FILLING
• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lemon juice (3 lemons)

How to Make It

1. Preheat oven to 350F / 180C degrees.
2. Brush a square baking dish with melted butter.
3. Crush graham crackers
4. Then add in sugar and butter and blend to mix.
5. Press mixture into bottom of prepared pan.
6. Bake until lightly browned, 8 to 12 minutes.
7. Cool crust, 30 minutes.
8. TO MAKE THE FILLING
9. *In a large bowl, whisk together egg yolks and condensed milk.
10. *Add lemon juice; whisk until smooth.
11. *Pour filling into cooled crust; carefully spread to edges.
12. *Bake until set, about 15 minutes.
13. *Cool in pan on rack.
14. *Chill at least 1 hour before serving.
15. Serve with whipped cream.

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CHICKEN ALFREDO LASAGNA ROLLS

What You'll Need

• 9 lasagna noodles
• 2 ½ cups alfredo sauce (optional homemade recipe below)
• 2 cups cooked, shredded chicken
• oregano
• garlic salt
• 3 cups shredded Mozzarella, or cheese of your choice

How to Make It

1. Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
2. Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
3. Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
4. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
5. The Best Garlic Alfredo Sauce
6. ½ cup butter
7. 2 ounces cream cheese
8. 2 cups heavy cream (or substitute half and half)
9. 2 teaspoon garlic powder
10. ½ tsp. fresh minced garlic
11. salt and freshly ground black pepper
12. ½ tsp dried oregano
13. ? cup parmesan cheese
14. In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
15. Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

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Red Velvet Cake

What You'll Need

• 1/2 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 2 tablespoons cocoa
• 2 ounces red food coloring
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon apple cider vinegar

How to Make It

1. Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans.
2. Cream butter and sugar in mixer bowl until fluffy. Add eggs and beat well.
3. Place cocoa and food coloring in small bowl and stir to a nice smooth consistency.
4. Add to creamed mixture.
5. Sift flour and salt.
6. Add flour mixture alternately with buttermilk, beating in between each addition.
7. Add vanilla, vinegar, and baking soda.
8. Mix well. Pour evenly into prepared cake pans and bake until done, about 25 minutes.
9. Remove from oven and let cake rest for about 5 minutes then remove from pans.
10. Cool completely and then with a large serrated knife, slice the layers horizontally making a total of four layers. Wrap each cooled layer in saran wrap and place them in freezer overnight. (The purpose of freezing the cake is that it makes it much easier to handle while frosting. You won't end up with little red crumbs in your frosting!)
11. Frosting :
12. 1 1/2 cups milk
13. 3 heaping tablespoons flour
14. 1 1/2 cups granulated sugar (NOT confectioners)
15. 1 1/2 cups butter
16. 1 teaspoon vanilla
17. Combine milk and flour in a small saucepan. Cook, over medium heat, stirring constantly until smooth and thick. Remove from heat, pour the mixture into a clean bowl and cover the surface with saran wrap. This stops the cooking and also prevents a skin from forming on the surface. Set aside to cool.
18. In stand mixer cream butter and sugar until fluffy. Add vanilla and mix.
19. When your milk mixture is slightly cooled, add one tablespoon at a time to the butter mixture, whipping thoroughly in between.
20. Whip until you have a fluffy, white and buttery frosting.
21. Frost each layer with small bit of frosting and then frost the entire cake! Refrigerate to solidify the frosting and it tastes better cold!
22. So, now a little discussion on the frosting. When I've shared this recipe in the past, I've actually heard folks say, "I didn't use the frosting recipe because I read the recipe and it seemed incorrect". It does seem very, very strange to make a roux for a cake frosting! However, I beg of you to please, please do not use any other frosting in the Red Velvet Cake. It is what actually "takes the cake"!
23. This is what I know about the frosting. It is a very old recipe that the French used to call Boiled Milk Frosting and then later it was called Ermine Frosting. It uses the gluten in the flour and the casein in the milk to create a suspension that makes for the fluffy amazingness of it!
24. It is a little extra work, but I really like that it is the very old original Red Velvet Cake frosting.

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