Kitty Litter Cake (Kim)

Yeah..sorry! But sometimes you just want a cake like this! lol It looks completely realistic ; )

1 (18.25 oz.) pkg. German Chocolate cake mix
1 (18.25 oz.) pkg. white cake mix
2 (3.5 oz.) pkgs. instant vanilla pudding mix
1 (12 oz.) pkg. vanilla sandwich cookies
3 drops green food colouring
1 (12 oz.) pkg. tootsie rolls

1. Prepare cake mixes and bake according to directions (any size pan).
2. Prepare pudding according to directions and chill.
3. Crumble sandwich cookies in small batches. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food colouring and mix.
4. When cakes are cooled, crumble them into a large bowl. Toss with 1/2 of the remaining cookie crumbs and the chilled pudding. You probably won't need all the pudding - you want the cake to be just moist, not soggy.
5. Line a new kittly litter box with liner (I have a kittly litter box that I bought new and use only for this recipe and I skip the lining step). Put cake mixture into box.
6. Put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. Shape the ends so that they are no longer blunt and curvt the Tootsie rolls slightly. Bury randomly in the cake ans sprinkle with half of the remaining cookie crumbs. Sprinkle a small amount of the green coloured cookie crumbs lightly over the top.
7. Heat the remaining Tootsie rolls in microwave and shape as before. Sprinkle with remaining green cookie crumbs. Hang a few over the side of the box and half submerge a few into "litter". Serve with the "pooper scooper".
Perfect for Halloween or an unconventional birthday party.

Elegant caramel flan cheesecake (Kim)

This is an elegant flan that my friend said was no-fail and she was right. Creamy.

1/2 c. sugar
8 oz. cream cheese, softened
5 egg yolks, beaten
13 oz. evaporated milk
1 can sweetened condensed milk
13 oz. water (measured in evap. milk can)
1 tsp. vanilla
pinch pf salt

1. Place sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan oan or shallow dish and let cool and harden.
2. In mixing bowl place cream cheese, add beaten egg yolks. Stir in the rest of the ingredients.
3. Pour into carmelized sugar that is hardened in flan pan and set in a bath of hot water in the oven. Bake at 350˚ for 1 1/2 to 1 3/4 hours.

Note: Flan will look soft but firms in the fridge. Be sure to chill thoroughly - it is better if it can chill overnight. When ready to serveinvert on a flat plate and the flan will come out easily with the caramel sauce on top. Do not freeze.

Almond Butter Cake (Kim)

This is a moist, damp cake that doesn't rise very high. It comes together in about 5 minutes and is delicious.

3/4 c. butter
1 1/2 c. sugar
2 eggs
1/2 tsp. salt
1 1/2 tsp. almond extract
1 tsp. vanilla extract
1 1/2 c. flour
2 tsp. soft butter or nonstick cooking spray for the pan

Topping
1 tbsp. sugar
3/4 c. sliced almonds

1. Melt butter in sauce pan over medium-low heat stirring regularly. Pour butter and sugar into large bowl and stir till smooth.
2. Crack eggs into same bowl and mix until creamy and one colour. Add salt, extracts, and flour and stir till smooth.
3. Grease bottom and sides of a 9" round pan. Transfer batter to pan and spread evenly. Sprinkle with sugar and then sliced almonds.
Bake at 350˚ for 35 minutes. The cake should be light brown on top and when a toothpick is inserted, should have a few sticky crumbs adhering to it.
Let cool for 30 minutes.
Cut into wedges and serve with fresh fruit. This cake will keep for a week and freeze indefinitley.

Peach Pickles (Erma)

Wash & peel peaches. Put peaches in salt solution (1 tsp salt to 1 qt water) for a few min to prevent them from turning brown.
Method 1:
Pack peaches in jars. Add 3-4 whole cloves per jar. Pour brine over peaches. Seal. Boil in canner 10-15 min.
Method 2:
Bring brine to boil. Add 3-4 whole cloves and enough peaches for 1 jat at a time. Bring to a good rolling boil. Put in jars immediately. Seal.
Brine:
1 1/2 c water
1 c sugar
1 c vinegar
Bring to boil.

Cranberry Sauce (Erma)

3 c cranberries (12 oz bag, 340g)
1 c sugar
1 c water (or 1/2 c water + 1/2 c orange juice)

Rinse cranberries. Bring water & sugar to a boil. Add cranberries, return to a boil. Boil gently till skins pop (5 min). Remove from heat. Refrigerate when cool. Makes 2 1/2 c.

Crabapple Pickles (Erma)

Syrup:
1 c sugar
1 c water

Bring syrup to a boil. Wash crabapples & add enough crabapples for 1 jar to syrup. Bring to a boil again & let boil till skins crack. Pack in jars & seal.

White Cherry Pickles (Erma)

Brine:
2 c vinegar
2 c sugar
3 c water
3-4 whole cloves

Bring to a boil. Add 1 jar cold washed cherries at a time. Bring to a good rolling boil & put in jar immediately & let seal.
1 batch brine fills 4-5 pints.

Zucchini Relish (Erma)

2 large & 3 med zucchini
5 onions
4 green peppers
2 red peppers

Use food processor- steel blade- pulse on #4. Makes 2 lg mixing bowls full. Sprinkle with 2-3 tbsp pickling salt. Let stand overnight.
brine:
2 1/4 c sugar
3/4 tsp celery seed
1 1/2 Tbsp mustard seed
3 c pickling vinegar
1 1 /2 c water
3/4 Tbsp turmeric
Boil brine 5 min. Add drained zucchini mixture. Bring to a boil. Put int sterilized jars. Seal. Makes 7 pints & 13 half pints.

Cucumber Relish (Erma)

1 doz cucmubers (med size, not peeled)
3-4 onions, med size
1 red pepper
3 green peppers
Cut fine; sprinkle with pickling salt (2-3 tbsp) and let stand overnight.
brine:
1 1/2 c sugar
1/2 tsp celery seed
2 c pickling vinegar
1 c water
1 Tbsp mustard seed
1/2 tbsp turmeric
Boil for 5 min. Add drained cucumbers & bring to a boil. Put into jars & seal. Makes about 5 pints. (use smallest blade on grinder).

Grandma's Chili Sauce

15 large ripe tomatoes (some roma)
4 med onions
2 green peppers
2 peaches
1 red pepper
1 c diced celery
1 1/4 c brown sugar
3 tbsp mixed pickling spice
1 c cider vinegar
1 1/2 Tbsp pickling salt

Scald & peel tomatoes. Chop fine. Sprinkle with 1 Tbsp pickling salt. Let stand 1 hr. Drain well. Add diced onion, peppers, celery & peaches. Add vinegar, salt & sugar. Put pickling spice in a little bag and drop in pot. Bring to a boil. Simmer uncovered until thick, stirring often. Pour into jars & seal. Makes 9-10 half pints.

Grandma's Pierhogy

2 1/2 c flour
1/2 tsp salt
3/4 c milk
2 tbsp melted butter or oil
1 large egg, slightly beaten

Mix flour & salt, add milk, butter & egg. Mix to form soft dough. Knead about 3 min. Cover & let rest 10-15 min. Roll dough thinly. Cut into 2 1/2-3 inch squares.

Filling:
1 c mashed potatoes
2 tbsp grated cheddar cheese
2 tbsp chopped onion
2 Tbsp butter
salt & pepper

Grandma's Waffles

2 1/4 c flour
4 tsp B powder
3/4 tsp salt
1 1/2 tsp  sugar
2 beaten eggs
3 c milk
3/4 c salad oil
Milk Sauce:
Heat 2 c milk. Add a bit of sugar to keep from scalding. Mix 1 1/2 Tbsp flour & 3 Tbsp sugar. Add cold milk to make paste. Add to hot milk. Add 1 tsp vanilla.

Grandma's Sage Dressing

1/2 loaf bread, cut into cubes
In frypan:
heat 1/4 c margarine, add chopped onion & celery. Heat until transparent. Add salt. Add to bread cubes. Sprinkle 1 tsp sage over mixture. Beat 1 egg & pour over bread cubes. Mix & stuff in turkey.

Grandma's Borscht

Put soup bones in to boil. Fill pot half full with water. Add handful of salt, couple bay leaves, one chili, one medium onion (chopped). Boil for 2 hours. Add 1 medium head chopped cabbage (or 1 bag coleslaw mix). Boil 1 hour. Add leftover cubed roast beef or cooked stewing beef. Add 2 medium diced potatoes & tomato soup. Boil about 1 more hour. Add 1/4 pt table cream about 15-20 min before serving.

Blackberry Jam (Erma)

4 c crushed fruit
2 c sugar
2 tsp lemon juice

Cook on high for 5 min. Reduce to medium & cook 10 min more. Skim off foam & store in heatproof container. Jam will thicken as it cools. Put in containers & freeze.

Grandma's Gooseberry Soup

2 c gooseberries (stem & blossom removed)
Cover with water to 1 inch above berries. Add 1/2 c sugar. Bring to a boil. Cook till berries are popping (approx 3-5 min).
Mix together 1/2-3/4 c sugar (depending on your taste), 3 tbsp flour. Add milk to make a paste. Thin out with a little more milk. Stir into goosberries. Bring back to a boil. Stir often. (If soup is too thick- thin with milk). Enjoy hot or cold.

Coleslaw (Erma)

Dressing:
2/3 c oil
3/4 c sugar
1 c vinegar
2 tsp salt
Bring to a boil. Cool. Add to cabbage when cold.
Shred 1 cabbage, 3 carrots, 2 green peppers & 1 onion.
Let sit 24 hours before serving. Will keep for 3 weeks in fridge. Serves 20 people.

Orange Pineapple Salad (Erma)

1 500mL cool whip
1 500mL creamed cottage cheese
1 can mandarin oranges, drained
1 can crushed pineapple, drained
1 pkg orange jello (85g)
Fold all ingredients together & chill.

Grandma's Bean Salad

1 tin green beans
1 tin yellow beans
1 tin kidney beans, drained
1 tin lima beans, drained
1 c chopped celery
1/2 c chopped onion
1/4 c chopped green pepper
dressing:
1 c sugar
1 c vinegar
1/2 c oil
1 tsp salt
1/2 tsp pepper

Mix together & pour over beans. Cover with lid and store in fridge for one day, stirring several times to let marinate.

Grandma's Bean Soup

Cook ham bone until done. Then take out meat & cool stock. Take fat off stock. Then heat stock. Add water and approx 1 Tbsp salt, pepper, summer savory & cubed potatoes. Let boil approx 1/2 hr. Then add canned yellow beans & chopped ham, let boil approx 15-20 min. Add cream & bring to a boil.

Grandma's Raspberry Currant Jam

3/4 qt raspberries
1 qt currants
1/4 c lemon juice
1 envelope liquid certo
6 1/2 c sugar

Crush fruit. Measure 3 3/4 c crushed fruit. Add lemon juice. Add sugar. Stir well. Bring to a full rolling boil over high heat. Boil hard 1 min, stirring constantly. Remove from heat. Stir in liquid certo. Stir & skim 5 min. Seal.

Dill Pickles (Erma)

Wash cucumbers then let soak in cold water for a couple of hours.
Put a layer of dill in bottom of jars
Fill with cucumbers
Add black pepper, chilies, garlic, bay leaves, horseradish & top with dill.
Pour brine over cucumbers & seal.
brine:
18c water
1 1/2 c pickling salt
1 tsp alum powder
Cover & bring to a boil. Then add 3 c vinegar & bring to a boil again. Then pour over jars.

5 Baskets yields 45 qts.
18 c water fills approx 12 jars.

Strawberry and Feta Salad (Lori Wall)

1 cup slivered almonds
2 cloves garlic, minced
1 tsp. honey
1 tsp. Dijon mustard
1/4 cup raspberry vinegar
2 Tbsp. balsamic vinegar
2 Tbsp brown sugar
1 cup veg oil (i usually use less)
1 head romaine lettuce torn
1 pint fresh strawberries sliced
1 cup crumbled feta

1. In skillet over med high heat toast almond and set aside
2. In a bowl prepare the dressing by whisking together garlic, honey, mustard, vinegars, sugar, oil
3. In a large bowl, toss together almonds, lettuce, strawberries, and feta.  Cover with dressing mixture and toss to serve

Raspberry Sauce (to serve with a pork dish) (Lori Wall)

1/4 cup seedless raspberry jam
2 Tbsp. orange juice
2 Tbsp white wine vinegar

In a skillet combine all 3 ingredients.  Bring to a boil and cook 2 - 3 minutes or until sauce is reduced to desired consistency (it will thicken a bit as it cools).  Tastes the best served over any pork dish

Baked Asparagus with Balsamic Butter Sauce (Lori Wall)

1 bunch of fresh asparagus, trimmed
cooking spray
salt & pepper to taste
2 Tbsp butter
1 Tbsp soy sauce
1 tsp balsamic vinegar

1. Preheat oven to 400
2. Arrange asparagus on baking sheet.  Coat with baking spray and season with salt and pepper
3. Bake asparagus 12 min. in the preheated oven or until tender
4. Melt the butter in a sauce pan over med heat.  Remove from heat and stir in soy sauce and vinegar.  Pour over the baked asparagus to serve.

Kale Soup (Lori Wall)

2 3/4 cups chicken stock
1/4 cup whipping cream
1 med. potato
2 cups chopped kale
1/2 lb. italien sausage
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

1. Cook sausage and cut into slices
2. Combine stock and cream over med. heat and add sausage
3. Cut potato into small pieces and add
4. Cut and add kale and spices
5. Simmer for an hour

(serves 4 as an app & 2 as an entree)

Blue Bacon Stuffed Mushrooms (Lori Wall)

3 strips of bacon
6 lg. mushrooms
1 Tbsp butter
1/2 onion diced
1 clove garlic, sliced
3 oz. cream cheese
3 oz. blue cheese
1/3 bread crumbs

1.  Cook bacon in a large skillet until crispy.  Drain on paper towels. Remove stems of mushrooms.  Set caps aside, and chop stems.
2. Add butter to skillet with bacon grease. When melted stir in mushroom stems, onion, and garlic.  Cook, stirring frequently until the onions caramelize, 15 - 20 minutes.
3. Preheat oven to 350.  Spray a small baking dish with cooking spray.
4.  Once onion mixture has reached a  deep rich brown colour, place into a blender along with bacon, cream cheese, blue cheese, bread crumbs.  Blend on low until ingredients are roughly chopped and evenly combined.  Stuff cheese mixture into mushroom caps and place into prepared baking dish.
5. Bake in preheated oven until bubbly and lightly browned, 10  - 15 min.

(Note - i usually double this  - they go fast!!)

Baked Jalapenos (Lori Wall)

12 jalapeno peppers
1/2 pkg. cream cheese (8 oz. pkg)
1 1/2 cups grated cheddar cheese
1 1/2 tsp. Worcestershire sauce
4 bacon slices cooked & crumbled

Cut peppers in half and remove seeds. Cook peppers in boiling water for 5-10 min.& drain.  Combine cream cheese, cheddar & Worcestershire.  Place a heaping spoonful of cheese mixture in each pepper half, sprinkle with bacon.
Bake at 400 degrees for 5 min. or until cheese melts

Erma's Salsa

5 c tomatoes, seeded, peeled & chopped
3/4 c chopped onion
3/3 c chopped green pepper
1/2 c chopped sweet red pepper
1 hot banana pepper, chopped
3 hot chili peppers, chopped (wear gloves)
1 lg clove garlic, chopped
5 1/2 oz tin tomato paste
1/2 c white vinegar
2 Tbsp sugar
1 1/2 Tbsp pickling salt
1 tsp paprika

Bring all of the above to a boil, then cook uncovered over med heat for 15 min. Add 2 Tbsp parsley + 1 tsp oregano. Cook 15 min or longer until liquid evaporates.
Makes approx 3 1/2 pints.