German potato salad, lemon lump cake, gooey chocolate cake

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If you love carbs, these recipes are for you.
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German potato salad
2 lbs. red potatoes, diced
1 lb. bacon, diced
1 red onion, diced
1/4 C white vinegar
1/4 C olive oil
2 tbsp. sugar
1 tbsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
1/4 C chopped fresh parsley
Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan. Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.
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Lemon dump cake
4 oz. cream cheese, cubed
1/2 C (1 stick) unsalted butter, thinly sliced
1 16-oz. can lemon pie filling
1 15-oz. pkg. yellow cake mix
Preheat oven to 350 degrees and lightly grease a square baking dish with butter or non-stick spray. Pour lemon pie filling into bottom of greased baking dish, making sure to spread it into corners. Top with 1/2 cake mix. Place cubed cream cheese evenly on top, and then sprinkle on remaining cake mix. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 15-20 minutes before serving.
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Gooey chocolate cake
2 sticks butter, melted
1 pkg. chocolate cake mix
3 eggs (one egg for bottom cake layer, then two eggs for filling layer)
1 8-oz. pkg. cream cheese, softened
1/4 C cocoa powder
16 oz. powdered sugar
1 tsp. vanilla extract
Heat oven to 350 degrees and prepare a 9×3-in. round cake pan or 9×13 dish. Combine cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer on medium speed (or using a hand-held mixer), beat cream cheese until smooth. Add remaining 2 eggs and cocoa powder. Lower mixer speed and add powdered sugar. Slowly add remaining 1 stick of melted butter. Add vanilla and continue to beat mixture until smooth.
Pour filling over cake mixture in pan. Bake for 40 to 50 minutes (check at 30 minutes with 9×13 dish). Be careful not to overcook cake – the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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Conversation overheard: Husband – “When I am mad at you, you never fight back. How do you control your anger?” Wife – “I clean the toilet.” Husband – “How does that help?” Wife – “I use your toothbrush.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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