Copy Cat: Cracker Barrel Baked Macaroni & Cheese

A while back I had seen there was a copy cat cooking club. I wanted to join, but when I went to, the postings had stopped. I'm really hoping that Tia of Buttercream Barbie will start it back up. Cross your fingers. I'm trying to stay away from the clubs that are strictly baking. Not good for the blood sugar! Anyway, I had emailed Tia and she said that she may start this club back up. Therefore, I found a recipe to make to let her know that I want it started up! (sounded like a spoiled child!)

The recipe was Cracker Barrel's Baked Macaroni and Cheese and can be found here. This site, www.recipesecrets.net, seems to have fantastic looking recipes. This macaroni and cheese was super good. Ooey goodness! I will definitely make again. It was not hard to make at all. You must try it!

Foodie Fanatics: Chocolate Malted Milkshakes

I'm a little late on posting this recipe for Foodie Fanatics. With the holidays, I just have not had the time, or desire, to sit at the computer at home. I hope everyone had a happy holiday. Ours was very nice, but hectic. I really enjoyed having my daughter and family here for the holidays without having her leaving.

The week before Christmas, the recipe for Foodie Fanatics was Paula Deen's Chocolate Malted Milkshakes which was Kelly's choice (What's Cooking Kelly). Man, were they scrumptious! Very easy to make. Kelly and I made these one evening with the kids. Kelly actually did all the work...I only smashed the malted milk balls to sprinkle on top (which were left over from Halloween!).

I highly recommend trying this milkshake. You will not be disappointed! The recipe can be found HERE.

It's not the best picture, but you get the idea of it's yumminess!

Foodie Fanatics: Mini Bacon Cheeseburger Sliders

This past week was my choice for Foodie Fanatics. I saw these on someone else's blog and thought they sounded really good.

I was right. They were easy and delicious. Another excellent and quick meal from Paula Deen.

My daughter, Kelly, and I made these at her house last night. They were quick. We had other stuff in the oven (tiny tator tots to go with the mini hamburgers...get it?!), so we fried the burgers. They came out great.

I wasn't a big fan of the slider sauce, but it's a matter of preference. My daughter and son-in-law loved it.

Mini Bacon Cheeseburger Sliders

Sliders:

2 lbs ground chuck

10 slices bacon, cooked and crumbled

1 cup shredded sharp Cheddar cheese

1 tsp ground black pepper

1/2 tsp salt

Parker House-style rolls, split and toasted (we used slider rolls, untoasted)

Slider Sauce

Caramelized Onions

1. Preheat oven to 350 degrees. Place a cooling rack inside a rimmed baking sheet.

2. In a medium bowl, combine the ground chuck, bacon, cheese, pepper and salt.

3. Form mixture into 25 (2-inch) patties. Place on cooling rack. Bake 20 minutes.

4. Spread Slider Sauce on bottom half of each roll; top with 1 burger.

5. Spoon Caramelized Onions evenly over each burger, cover with top half of each roll. Serve immediately.

Slider Sauce:

1/2 cup mayo

2 tsp sweet pickle relish

2 tsp red wine vinegar

1/2 tsp. Greek Seasoning (see below)

1/4 tsp sugar

Mix together in bowl. Cover and refrigerate.

Caramelized Onions:

2 T butter

2 large sweet onions, thinly sliced.

In a large skillet, melt butter over medium-high heat. Add onions, and cook, stirring frequently, 10 to 12 minutes, or until caramel colored.

Greek Seasoning:

2 tsp dried oregano

1 tsp salt

2 tsp onion powder

2 tsp garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

1. 
2. slider sauce

Apple Coffee Cake

This recipe was off the Mr. Food site and can be found here. It was pretty simple to make. It would have been easier if I knew where by apple slicer/corer was. Found it after I was done! I really recommend trying this. You will not be disappointed. It is filled with chopped apples in every bite. The topping has pecans, brown sugar and cinnamon. Yum!

just poured into pan

the topping

first piece fell apart, but no worries...still delicious!

Peppermint Brownie Parfaits

This recipe is found in the 2011 Paula Deen's Christmas magazine. It's one of those recipes that you keep going back to look at. My mom had everyone over for dinner Wednesday night, so I had to make it! I made up the whipping cream mixture and baked the brownies the night before. After dinner, I just had to put the parfaits together. Everyone loved them as you can see by the pictures of my grandkids!

I didn't crumble my brownies; I cut them into tiny cubes.

It's a definite must make. The whipping cream mixture is light, not too heavy or sweet. Perfect!

Peppermint Brownie Parfaits

1 (22.5 oz) package brownie mix (the 13 x 9 size)

4 cups heavy whipping cream, divided

2 (4 oz) bars white chocolate, chopped

30 round peppermint candies, crushed

1 cup semi-sweet chocolate chunks

Garnish: peppermint candies

Directions:

1. Prepare and bake brownie mix according to package directions; cool completely and crumble.

2. In a small saucepan, combine 1 cup cream and white chocolate. Cook over low heat, stirring frequently, until chocolate melts and mixture is smooth. Cool for 45 minutes.

3. In a large bowl, beat remaining 3 cups cream at high speed with a mixer until stiff peaks form. Whisk in cooled white chocolate mixture and crushed peppermints until combined. Cover and refrigerate for at least 4 hours.

4. In parfait glasses, layer crumbled brownies, peppermint mixture, and chocolate chunks as desired. Store, covered, in refrigerate. Garnish with peppermint candies.

white chocolate and 1 cup whipping cream

brownies fresh out of the oven.

whipping cream with white chocolate mixture and peppermint candies

Hawaiian Pineapple Chicken

I found this recipe on Jamie Cooks it Up. I reminded me of a recipe my mom made a few times growing up. It was easy to make on a weeknight and tasted awesome. My son had two big helpings! I will definitely make this one again! and again!

Hawaiian Pineapple Chicken

5 chicken breasts cut into strips
1/2 C flour
1 t salt
1 T lemon pepper
3 T olive oil

Sauce:
1 can pineapple chunks
1 1/4 C pineapple juice (use the pineapple juice from the can, there won't be enough to equal 1 1/4 C. Just add a bit of water to make up the difference.)
3/4 C apple cider vinegar
1 t soy sauce
1/4 t ginger
1 chicken bullion cube
1 C sugar
2 T cornstarch
green onions (optional, but tasty)

1. In a dish mix the flour, salt and lemon pepper.

2. Cut your chicken into strips with some kitchen scissors. Dredge the chicken through the flour mixture.

3. Into a large HOT skillet add the olive oil. Place each piece of chicken into the hot pan. Over medium heat cook the chicken until it is golden brown. Turn each piece over and repeat. Lay the golden brown chicken in a 9x13 pan that has been sprayed with cooking spray.

4. Pour the juice from the pineapple can into a measuring cup. Add enough water to the juice to equal 1 1/4 C.

5. In a medium sized sauce pan mix the ginger, sugar and cornstarch. Add all other sauce ingredients to this dry mixture and stir.

6. Bring the sauce to a boil over medium heat. Let it boil for 2 minutes, stirring occasionally. Then pour 2/3 of the sauce over the top of your chicken.

7. Bake uncovered at 375 degrees for 30 minutes.

8. Take the chicken out of the oven and pour the pineapple chunks over the top. Pour the rest of the sauce over the top of the chicken and return it to the oven. Bake for another 10-15 minutes. Sprinkle a bit of green onion over the top if you choose.

Chicken after browning

baking

baking after adding pineapple

Foodie Fanatics: Mexican Chicken

This was the 3rd recipe we made for Foodie Fanatics. This week's Paula Deen choice was made by Michele at Makin' Cakin' Weekends. It was delicious. I had seen the recipe before and wanted to make it. Finally I did. I wish I did what Michele did and added Rotel tomatoes instead of regular can of potatoes. We did add salsa, and it added the necessary kick.

Kelly and I made the recipe together. Took us no time to whip it up. It would make an awesome weeknight meal.

The recipe can be found here. It was really good. I substituted the cream of mushroom soup for another can of cream of chicken. I can't stand the taste of mushrooms!

This should have been posted Sunday. Sorry, Michele!

After mixing ingredients

Reindeer Chow

Thursday night, our Daisy Girl Scout troop made goodies to take to SOS Children's Village. SOS Children's Village is a foster care neighborhood near me. It's a wonder place with wonderful volunteers and kids. Saturday there were about 100 volunteers hanging lights and decorating the neighborhood. I asked if my Girl Scout troop of 5 and 6 year olds could help and they suggested making baked goodies for the works. So, we made brownies, cupcakes and Reindeer Chow to take over. The girls had a blast decorating cupcakes, mixing up the batter for brownies and making the Reindeer Chow. We also learned about being Honest and Fair (the first part of the Girl Scout Law).

The Reindeer Chow is from the Gooseberry Patch's Christmas 2009 recipe book. It's basically trail mix, but since it's Christmas time.....

I adjusted the recipe some to fill up the baggie I put it into. I gave SOS a bowl to put it in. I did not use the dates and swapped the sunflower seeds for mini pretzels.

Sorry about the picture. I didn't want to dirty the bowl!

Reindeer Chow

4 cups salted peanuts

1 cup whole almonds

1 cup red and green candy-coated chocolate pieces

1 cup raisins

1 cup chopped dates

1/4 cup shelled sunflower seeds

Directions:

Combine all ingredients in a large bowl; store in covered container.

Cheesy Stuffed Meatballs

I get an email every day from Mr. Food. On the 29th, I received one that included this recipe. I knew I had to try it. It looked so delicious....and it was! Both my son and I really enjoyed it. I served Ragu with it, spaghetti noodles and cheesy garlic bread. I will definitely make this one again. In fact, one of my Girl Scout moms spotted it and took my recipe home with her!

This was a good week night meal. It goes together fast. The longest part was rolling the meatballs and waiting impatiently for the meatballs to cook!

Cheesy Stuffed Meatballs

Yields: 20 meatballs

Preparation Time: 10 min

Cooking Time: 15 min

Ingredients

• 1 pound ground beef
• ³/4 cup plain bread crumbs
• ¹/2 cup grated Parmesan cheese
• ¹/2 cup water
• 2 tablespoons chopped fresh parsley
• 1 egg
• 1 ¹/2 teaspoons garlic powder
• 1 teaspoon salt
• ³/4 teaspoon black pepper
• 1 (8-ounce) block mozzarella, cut into 20 (1/2-inch) cubes

Instructions

1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
2. In a large bowl, combine all ingredients except mozzarella cheese; mix well.
   
3. Divide mixture into 20 meatballs, then form each meatball around a mozzarella cube, making sure to cover cheese completely. Place on prepared baking sheet.
   
4. Bake 15 to 20 minutes or until no longer pink in center. Serve immediately.

Before baking

Straight from the oven.

Foodie Fanatics: Homemade Mini Corn Dogs

This is recipe number 2 for the Foodie Fanatics weekly blog. This one was chosen by my daughter, Kelly, of What's Cooking Kelly. This Paula Deen recipe was another success! It was so yummy. You will never want to eat another frozen corn dog again! It was a little time consuming and messy but so worth it!

You may have to add a little more buttermilk for the batter. Our batter came out too thick. Kelly and I made the corn dogs for dinner tonight.

Check out the Foodie Fanatics site and join the fun!

Ingredients:

Vegetable oil, for frying

1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/4 cups buttermilk

Special Equipment: 40 (6-inch) wooden skewers, soaked in water for 30 minutes

Directions:

In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.

Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.

Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat

procedure with remaining skewered hotdogs and cornmeal batter.

Servings: 40 corndogs
Prep Time: 15 min
Cook Time: 12 min
Difficulty: Moderate

Before frying

My turn at frying

First attempt on left; 2nd attempt on right!

Chocolate Chip Cookie Bars

I found this recipe looking at Fake Ginger. Amanda has some amazing posts on her blog. We were having dinner at my daughter's house tonight. I made these for our dessert tonight. It was a good choice! They were a hit!

You have to make these. Easy, yummy.....did I say easy!

Ingredients

1/2 cup (1 stick) butter

1/4 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup milk chocolate chips

Instructions

1. Preheat oven to 350F. Line an 8 x 8 pan with parchment or aluminum foil. Spray lightly with oil.
2. Melt butter; stir in granulated sugar and brown sugar. Beat in egg and vanilla. Add flour, baking powder, and salt; stir just until combined. Fold in chocolate chips. Pour into prepared pan. Bake for 25 – 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Foodie Fanatics: Chocolate Banana Cream Miniature Cupcakes

I recently joined a new club called Foodie Fanatics by Michele at Makin' Cakin' Weekends. A new Food Network chef is chosen every three months. All the members take turns choosing a recipe by that chef for everyone to make. The first chef is Paula Deen and I chose her Chocolate Banana Cream Miniature Cupcakes for the first recipes. It's out of Paula's 2011 Christmas magazine.

My daughter, Kelly, of Whats Cooking Kelly, and I made these together last night before settling down to watch Twilight and New Moon. I think I made a good choice! They came out delicious! They are so yummy! We could have just kept popping them in our mouth!

I used my batter dispenser from Avon. It worked out great for the miniature cupcakes! No mess!

Chocolate Banana Cream Miniature Cupcakes

Ingredients:

1 (18.25 oz) box chocolate cake mix

1 (3.4 oz) box instant banana cream flavored pudding mix

1/4 cup confectioners' sugar

1 cup heavy whipping cream

1 cup sour cream

2 cups thawed frozen whipped topping

Garnish: dried banana chips (could not find at my grocery the day I went)

Directions:

Preheat oven to 350 degrees. Line 2 (24-cup) miniature muffin pans with foil liners.

Prepare cake mix according to package directions. Spoon batter into prepared muffin cups. Bake for 10-12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

In a medium bowl, combine pudding mix and confectioners' sugar. Add cream and sour cream; beat at medium speed with a mixer until very thick. Fold in whipped topping. Pipe or spread mixture over cupcakes. Garnish with banana chips, if desired. Store cupcakes, covered, in refrigerator for up to 3 days.

Yield: 4 dozen miniature cupcakes

This is before Austin stuck his whole head in the bowl to lick it!

My batter dispenser from Avon. Love it!

Banana Crumb Cake

I love Christy Jordan of Southern Plate! She has some of the most awesome recipes. Her cookbook is fantastic! I look through it all the time.

I had three bananas needing to be used up, which is just the right number for this recipe. The whole recipe was put together fast and is so wonderful! We ate it with Cool Whip when it was still a tad warm. Oh my goodness! Make this and you will not be sorry!

Banana Crumb Cake

Ingredients

3 bananas, peeled

2 cups granulated sugar

1/2 cup (1 stick) margarine (I used unsalted butter)

1 cup milk

1 cup chopped nuts, optional (I used walnuts)

2 cups self-rising flour

2 eggs

1 tsp vanilla extract

Crumb Topping

1/2 cup (1 stick) margarine

1 cup brown sugar, light or dark

1 cup flour (whatever kind you have on hand)

Directions:

Preheat the oven to 350 degrees and spray two 8x8 inch pans with cooking spray. Place the bananas and sugar in a large bowl. Mix until the bananas are liquified. Add the margarine and mix until creamed together with the banana mixture. Add the remaining ingredients and blend well.

In a medium bowl, combine all the topping ingredients. Cut together with a long-tined fork until well blended. Pour one-quarter of the batter into each pan and top with one quarter of the topping. Pour the remaining batter and top with the remaining topping.

Bake for 45 minutes to 1 hour until a toothpick inserted in the middle comes out clean.

Serve from the pan.

I'm Baaack.....Slow Cooker Chicken & Dumplings

I know it has been ages since I've posted anything. Life has been a little crazy the last few months as my friends know. First my dad had a mild heart attack and had by-pass surgery. Next, my 15 year old son had to have his appendix out. Then, the end of October I came down with the beginnings of pneumonia. For now everyone is well. Let's keep our fingers crossed.

I received this recipe from the Campbell's Kitchens. Once a week you receive an email with different recipes. There were a few that I wanted to try. This one was the first one.

It was very easy to put together, no precooking, just some chopping. My only issue was that it needed more spice. Pepper did nicely. Also, the dumplings took FOREVER to set. I ended up putting the crock pot insert into the oven for a little less than 10 minutes when the dumplings would not set after about an hour.

But, never mind that....it was DELICIOUS! Mmmm Mmmm Good! My son had two giant helpings.

Slow Cooker Chicken & Dumplings

Ingredients:

about 1 1/2 lbs skinless, boneless chicken breasts, cut into 1-inch pieces

2 cups Yukon gold potatoes, cut into 1-inch pieces

2 cups baby carrots

2 stalks celery, sliced (about 1 cup)

2 cans (10 3/4 ounces each) cream of chicken soup (regular or 98% fat free)

1 cup water

1 tsp dried thyme leaves, crushed

1/4 tsp ground pepper (needs way more)

2 cups all-purpose baking mix

2/3 cup milk

Directions:

Stir the chicken, potatoes, carrots and celery in a 6 qt slow cooker.

Stir together the soup, water, thyme, and pepper in a medium bowl. Pour soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7-8 hours or until the chicken is cooked through.

Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Serves: 8

Double Chip Cookies

Found this recipe in the June/July 2011 Taste of Home: Simple & Delicious magazine. I had not made anything new in ages. My daughter and her family are staying with me. They moved here from Kansas. As soon, as they have enough money saved they will get a place of their own. Since being here, Kelly has done almost all the cooking and cleaning which is wonderful!

My grandchildren, Austin and Samantha helped me make these cookies. Samantha cracked her first egg! She was excited. It is a really easy recipe. We have several more recipes out of this edition picked out to make! This recipe is yummy good!

Double Chip Cookies

Ingredients:

1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup semi sweet chocolate chips
1/3 cup butterscotch chips

Directions:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt in a small bowl. Gradually add to creamed mixture and mix well. Stir in the chocolate and butterscotch chips.

Drop by rounded tablespoons 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-15 minutes or until golden brown (tops will feel soft). Cool for 3 minutes before removing to wire racks to cool completely. Store in an airtight container.

Yields: 2 1/2 dozen

The Secret Recipe Club: Nutella-Chocolate Chip Cookies

I just joined a cool cooking blog club called The Secret Recipe Club. Each month you are given another person's blog. You can make anything form this person's blog, and however many recipes you want to. You just can't post til the given date or let that person know you have her blog. Pretty cool!

My blog for the month is Sara at Cupcake Muffin. Check her site out; she has a lot of nice looking recipes! I chose Nutella-Chocolate Chip Cookies. I was going to a picnic and thought these look heavenly and I had all the ingredients. These are super simple to make and are DELICIOUS! You must bake them!

Nutella-Chocolate Chip Cookies

Ingredients:

2 1/3 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 stick unsalted butter

1/2 cup packed brown sugar

1/4 cup Nutella

2 eggs

1 1/2 tsp vanilla

1 1/2 cups chocolate chips or coarsely chopped dark chocolate

1/2 cup coarsely chopped nuts, optional (I omitted)

Directions:

1. Preheat the oven to 375 degrees and line baking sheets with foil or parchment paper.

2. Whisk together the dry ingredients and set aside.

3. Beat together the butter and sugars; add Nutella and beat until smooth. Beat in the eggs one at a time, followed by the vanilla. Fold in the dry ingredients, followed by chocolate chips or chunks, and nuts if using.

4. Drop by heaping tablespoonfuls two inches apart on the cookie sheets and then flatten slightly by hand. Bake 8-10 minutes, then cool on a wire rack.

About 4 dozen small cookies.

Simple Southern-Style "Unfried" Chicken

This recipe is from Kraft Recipes. This was under Healthy Living. It was soooo yummy! I want to double the recipe next time so I can put on a salad. My son and I are not big fans of Ranch dressing, so I used Light Creamy Caesar Dressing instead. I would think Creamy Italian would work too. I will definitely make this one again and again...

Simple Southern-Style "Unfried" Chicken

Ingredients:

1 broiler-fryer chicken (3 1/4 lbs), cut up (I used chicken breasts)

1/2 cup Kraft Light Ranch Dressing (I used Light Caesar)

1 pkt Shake 'n Bake Extra Crispy Seasoned Coating Mix

Directions:

Remove skin from all chicken pieces except wings (unless you use boneless, skinless like me). Place chicken in large resealable plastic bag. Add dressing. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 minutes to marinade.

Heat oven to 400 degrees (I did 350). Place coating mix in pie plate or shallow dish. Dip chicken in coating mix, turning to evenly coat both sides of each piece. Place in single layer on baking sheet. Sprinkle with any remaining coating mix. Discard bag and marinade.

Bake 40-45 minutes or until chicken is done. (I did about 25 minutes).

Pasta Fagioli

I found this yummy recipe while looking through Ginas Skinny Recipes. She has lots of wonderful looking recipes! The best is the Weight Watchers points. Yes....I'm trying again. Now that I'm mid-40's I realize it's time to do better on watching my health. So, as of Sunday....it's a new me!

I was going to make this for dinner on Monday. I had it mostly made, but had to run my son somewhere. I decided on something else that night, but the pot in the fridge and finished in the morning before work. It made for a great filling lunch!

Pasta Fagioli

Ingredients:

1 T olive oil

1/2 onion

3 cloves garlic, chopped

1 celery stalk, chopped

1 carrot, finely chopped

1-15 oz can cannellini beans

15 oz can tomato sauce or crushed tomatoes

1 large bay leaf

1 T basil

1 T parsley

1 tsp oregano

2 (14 oz each) cans chicken brother (fat free)

1 cup water

salt and pepper to taste

1 1/2 cups (6 oz) dry Ditalini pasta or other small pasta

grated Parmesan

Directions:

In a deep pot, saute onion and garlic in olive oil over medium heat.

Add beans, tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add water and bring to slow boil. Let simmer for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to package directions.

Ladle soup into bowls and top with grated cheese.

5 servings (about 1 1/2 cups each)

6 WW+ points (grated cheese extra)

Easter Dessert: Fruit Ribbon Cake

Happy Easter everyone! I hope all who celebrate had a wonderful day! I went to see my in-laws for a while. Jimmy stayed for dinner. I ate with my parents.

I found this dessert in Better Homes and Gardens Simply Better booklet Easy Cakes. I think it was free with another book I received. I thought this was a really good cake for Easter. Colorful!

This was really delicious. I didn't have the raspberry preserves, but I had strawberry. I used that instead. Good substitution. I finally know what lemon curd is! Really good!

Fruit Ribbon Cake

Ingredients:

1 pkg 2 layer size white cake mix, and ingredients to make

1 1/3 cups seedless red raspberry preserves

2/3 cup lemon curd

1 8 oz container frozen whipped dessert topping, thawed

Directions:

1. Preheat oven to 350 degrees. Grease and lightly flour two 8x1 1/2 inch or 9 x 1 1/2 inch round cake pans; set aside.

2. Prepare cake mix according to package directions. Divide batter between prepared pans. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Removed from pans. Cool on wire racks. Using long blade serrated knife, cut each layer in half horizontally.

3. To assemble, place one split cake layer on serving plate; spread with half of the preserves. Top with second layer; spread with lemon curd. Top with third layer; spread with remaining preserves. Top with fourth layer. Spread whipped topping over top and side of cake. If desired, cover and chill for up to 4 hours.

Store in fridge.

Good 'n Easy Apple Cake

I found this recipe in Southern Plate cookbook (Love, Love the book!). I didn't have the apple pie filling, so I substituted a can of peach pie filling. So, I actually made Good 'n Easy Peach Cake! Christie was right...very easy to make. And, man is it GOOD! Loved it hot and cold. I served mine once with Cool Whip and the next time with vanilla ice cream. Both ways are delicious. It took the cake over to my parents for dinner's dessert. My mom called me the next day to tell me that this was one of the best cakes she has ever had!

Good 'n Easy Peach Cake

Ingredients:

CAKE:

1-21 oz can apple (or peach) pie filling

1 box white cake mix

3 eggs

1 cup chopped nuts (I used pecans)

TOPPING:

1/2 cup all-purpose flour

1/2 cup sugar

1 tsp ground cinnamon

1 cup chopped pecans

4 T margarine or butter, softened

Directions:

Preheat oven to 350 degrees; grease 13"x9" pan. Pour out filling onto plate and coarsely chop with knife. Place in large bowl and add cake mix, eggs and 1 cup nuts; mix well. Pour into baking pan.

Mix all the topping ingredients well with a fork and sprinkle over top of the cake.

Bake 50-55 minutes or until toothpick inserted in center comes out clean.