Lemonade Pie

This recipe is delicious to cool off during those hot summer nights. We have been experimental with this recipe and have made it with pink lemonade and raspberry lemonade as well.

6 Ounces Frozen Lemonade Concentrate
8 Ounces Cool Whip
1 Can Sweetened Condensed Milk
1 Graham Cracker Pie Crust

Combine lemonade concentrate, Cool Whip and sweetened condensed milk. Pour into graham cracker crust. Chill for at least two hours.

Heath Cake

1 Chocolate Cake Mix
1 Quart Mrs. Richardson's Butterscotch Topping
9 Ounce Carton Cool Whip
2 Heath Candy Bars, Crushed or Heath Pieces

Bake the chocolate cake according to the package directions. Bake the cake in a 9x13 pan. While the chocolate cake is hot, spread 1 quart Mrs. Richardson's Butterscotch topping. Then take the Cool Whip and spread over the butterscotch. Crush the two Heath candy bars. Sprinkle the candy bar pieces on top.

Chocolate Zucchini Cake

I have also heard this called "Picnic Cake". It is great to take on picnics or potluck dinners because it travels well.

1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 1/2 Cups Flour
2 Cups Zucchini, Shredded
1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
4 Tablespoons Cocoa
1 Teaspoon Salt
1/2 Cup Sour Milk
1 Teaspoon Vanilla

Mix the above ingredients together. Pour in a greased 9x13 baking pan. In a bowl combine: 1/2 cup chocolate chips, 1/2 cup brown sugar, 1/2 cup chopped nuts. Sprinkle over the top of the cake. Bake at 350 for 40-45 minutes.

Cherries and Cream Cake

1 Package Cherry Chip Cake Mix
1 Cup Sour Cream
2 Tablespoons Sugar
1/2 Teaspoon Vanilla
21 Oz Can Cherry Pie Filling

Bake cake according to package directions in a 9x13 pan. Mix sour cream, sugar, vanilla, and cherry pie filling. Spread over the top of cooled cake. Store in the refrigerator.

Chocolate Bundt Cake

This is a recipe of my mother-in-laws.

1 German Chocolate Cake Mix
6 Ounce Package Chocolate Fudge Instant Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Oil
Chocolate Chips
Powdered Sugar

Combine the above ingredients (except for the powdered sugar) and mix well. Pour into greased bundt pan. Bake at 350 degrees for 50 to 60 minutes. Turn out after 10 minutes. When cooled, sprinkle with powdered sugar.

This recipe is microwaveable. Use a microwave safe cake pan. Microwave covered on medium heat for 15 minutes. Let stand 15 minutes uncovered. When cool, sprinkle with powdered sugar.

Punch Bowl Cake

1 Chocolate Cake, Baked in a 9x13 pan according to the package directions
12 Ounce Container Cool Whip
1 Large Instant Milk Chocolate Pudding Mix
Toffee Pieces or 6 Skor Candy Bars, Crushed

Mix and bake the chocolate cake according to the directions on the package. Also mix the pudding according to the directions on the box. Allow the pudding to set. In the bottom of a punch bow, crumble one half of the cake. Then lightly spread half of the pudding on top. Then add a layer of Cool Whip using half of the Cool Whip. Then sprinkle a layer of toffee pieces. Repeat the layers one more time.

Baked Potato Soup

I found this recipe in a Taste of Home magazine several years ago. It has become one of my favorite soups!

4 Large Baking Potatoes (about 2-3/4 Pounds)
2/3 Cups Butter
2/3 Cups All-Purpose Flour
3/4 Teaspoon Salt
1/4 Teaspoon White Pepper
6 Cups Milk
1 Cup (8 Oz.) Sour Cream
1/4 Cup Thinly Sliced Green Onions
10 Bacon Strips, Cooked and Crumbled
1 Cup (4 Oz.) Shredded Cheddar Cheese

Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.