2 Ingredient Peanut Butter Fudge

 

Ingredients

• 1 Jar of any brand peanut butter – 16.3 oz
• 1 – Tub ready made frosting any flavor ( I like the plain vanilla,the best but avoid cream cheese and whipped they won't work right)

Instructions

1. Empty both the peanut butter and frosting into a microwave safe container.
2. Microwave on high for 1 min, stir
3. Microwave on high for 1 min stir until smooth.
4. Pour mixture into lightly greased glass pan. (8 x 8, works best)
5. Smooth out, then refrigerate until hard

Baked Beans
2 16 oz cans navy beans
3 strips bacon diced
2 garlic cloves minced
1/2 Cup onions chopped
1/2 cup green pepper chopped
1 Tbsp Worcestershire sauce
1/4 Cup molasses
1/4 Cup Brown sugar
1/4 cup ketchup
1 Tsp prepared mustard
Topping
3 slices bacon
1 tsp Brown sugar

In a large mixing bowl add all ingredients mix well. Pour into a baking dish. Top with the 3 strips bacon and 1tsp Brown sugar sprinkled on top bake at 325 for 1 hour and 20 minutes.

Mother's Chocolate Pie

3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 pie crust baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake at 350° for 12-15 minutes or until golden. 

For the Cake
1 Box lemon cake mix
3/4 cup water
3/4 cup oil
4 eggs
1 box instant lemon pudding (small box)
Mix all together beat well.Pour into a greased bunt pan.Bake at 350f for about 50 minutes or until done.

Glaze
3/4 cup powdered sugar sifted
small can lemonade at room temp
mix together and pour over your bunt cake WHILE STILL IN THE PAN! Let sit several hours before turning your cake out onto a plate.This glaze runs through the cake and is not like a typical glaze on top that you would see.Top this cake with whipped cream.It is a very very tart cake and needs the sweetness of the cream.

Lemon Meringue Pie
1 pie crust baked
1 to 1 1/2 cup sugar
5tbsp. cornstarch
4 eggs
1/2 cup lemon juice fresh squeezed or bottle I prefer fresh
1 1/2 cup water
2tbsp. butter
In a saucepan over medium heat combine sugar and cornstarch mix well. Whisk in eggs, lemon juice and water cook until thick stirring constantly. Once thick remove from heat stir in butter. Pour into bake pie crust and top with meringue. Bake 350 for 10 to 12 minutes or until meringue is golden brown. Allow to cool before serving.

Ingredients

• 1 cup butter, softened
• ½ cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• ¼ cup fresh Key lime juice

Key Lime Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• ½ teaspoon vanilla extract

 

Instructions

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice, and vanilla until smooth.
5. Immediately brush over top and sides of cake. Cool completely (about 1 hour).