Kathy's Cookbook
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German Chocolate Poke Cake
1 german chocolate cake mix baked in 9 x 13 pan according to package directions.
Cool cake for 15 minutes and poke holes in it with wooden spoon handle. 
Pour 1 can Eagle Brand condensed milk over top and into holes.
Refrigerate for about 2 hours. 
Spread 1 carton coolwhip over top
Sprinkle with crushed toffee candy bars
Heath bars are best.
This cake is awesome and is my neighbor Sue's favorite cake.  
Cranberry Upside-down Cake

4 ounces butter, plus 8 ounces
1/2 cup light brown sugar
1/4 cup cranberry juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups fresh or quick frozen cranberries
8 ounces butter
1 cup milk
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
Serving suggestion: Whipped cream or ice cream

Preheat oven to 400 degrees F.

Melt the 4 ounces of butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside.
In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside.
In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out
Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream.

Yield: 10 to 12 servings

Pumpkin Surprise

Mix together:
1 large can of pumpkin
1 can evaporated milk
2 cups sugar
2 eggs
2 tsp. pumpkin pie spice
Place in ungreased 9 x 13" baking pan.
Sprinkle over top:
1 box yellow cake mix
1 cup chopped pecans
1 1/2 cubes melted margarine (real butter is even better!)
Bake at 350 degrees for 1 hour. Cool completely before
serving. Good by itself or with ice cream.

Cranberry Pecan Bars :)
1/4 cup margarine or butter
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon finely grated orange peel
1/2 cup orange juice
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup chopped pecans
1/2 cup chopped cranberries
powdered sugar
In a mixing bowl beat margarine or butter with
electric mixer on medium speed for 30 seco>ds. Add about
1/2 of the flour, the brown sugar, orange peel,
half the orange juice, the egg, baking powder, and
baking soda. Beat until thourly conbined. Beat in remaining
flour and orange juice. Stir in pecans and cranberres.
Spread into and ungreased 11x7x1.5 inch baking pan. Bake at
350 for about 25 minutes or untill a toothpick inserted
near the center comes out clean. Cool in the pan on a wire
rack. Sift powdered sugar over the top. Cut into bars.
Makes 24
Quick Cherry Dessert Cake

  1 cup (2 sticks) butter or margarine
1 1/2 cups sugar
4 eggs
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
1 can (21 oz) cherry pie filling
Powdered sugar to dust over top
In a large mixing bowl, cream together the butter and sugar.  Add the eggs.  Beat until light and fluffy.  Add the vanilla.  Stir in the flour and baking powder.  Mix until smooth.  Grease a 9 x 13 pan.  Pour the mixture into pan.  Spoon the pie filling over the top, spacing evenly in each direction.  Bake at 350* for 45-50 minutes.  Filling will sink into cake while baking.  To serve cut into 16 pieces.  Turn each piece bottom side up on serving plate.  Dust with powdered sugar.  Spoon whipped topping over each serving.  Best if served warm
Microwave Peach Crisp
4 medium peaches peeled and sliced
3/4 cup bisquick baking mix
1/2 cup oatmeal
1/2 cup brown sugar
3 T. soft margarine
1/2 tsp cinnamon
1/4 tsp nutmeg
Arrange peaches in 8 x 8 x 2" microwavable dish.  Mix rest of ingredients until crumbly.  Sprinkle over peaches.  Microwave on HIGH for 6 minutes.  Rotate dish---Microwave 4-6 min longer.
OR:  Bake in conventional oven 350* 30-35 minutes
Country Apple Cake

1 Box Yellow Cake Mix (I Used Duncan Hines Butter)
2 Eggs
3/4 Cup Butter (Softened)
2 cans apple pie filling
1/2 cup  brown sugar
1 tsp cinnamon
1 cup sour cream

Preheat Oven - 350 Degrees. Mix Together with Fork or Mixer (On Low) the
cake mix, 1 of the eggs  and butter until Crumbly.  Press into 13x9" Pan.
Spread both cans of apple pie filling on top of crust. In separate bowl,
combine the brown sugar and cinnamon and then sprinkle over top of the apple
pie filling. Then in separate bowl mix together the sour cream and the other
egg and drizzle over the top. Bake at 350 for 30 to 40 minutes.
Dirt Cake
1 cup powder sugar
8oz. cream cheese
1/2 stick butter
Mix together.
31/2 cups milk
12 oz. Cool Whip
2 small instant vanilla pudding
Mix together.
Add both together.
Layer with crushed Oreos.
Taffy Apple Salad
1 TB flour
1 Cup Sugar
1 beaten egg
1 TB vinegar
Juice from 8 oz. crushed pineapple
8 oz. crushed pineapple
4 cups diced apples
1 cup salted peanuts
8 oz. Cool Whip
Cook flour, sugar, egg, vinegar and pineapple juice over low heat till pudding consistency. Let cool. Add pineapple, apples, peanuts and Cool Whip.
You can add chopped up snickers bars.
Pumpkin Bars
2 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 cups sugar
3 eggs
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 cup oil
2 cups pumpkin
Beat all together. Pour into greased jelly roll pan. Bake 350* 25 minutes.
Frosting: 2 cups powder sugar. tsp vanilla. 3/4 stick butter. 3 oz. cream cheese. Beat together
Nobby Apple Cake

1/2 cup oleo
2 cups sugar
2 eggs
2 cups flour
2 teaspoons baking soda
1/4 teaspoon ground cloves
1 teaspoon cinnamon
4 cups chopped/diced apple (peeled or not, your choice)
1 cup broken nuts (optional, but really good!)

Cream together the oleo (old recipe ~ we call it margarine now), sugar and eggs. Sift together flour, baking soda, cloves and cinnamon. Add to creamed mixture and mix thoroughly. Stir in chopped apple and nuts. DO NOT ADD LIQUID. Spread in a greased and floured 9x13 pan. Bake at 350 degrees for 45 minutes.
This is a really moist cake and keeps well. You can serve it warm or cold , plain or drizzled with powdered sugar glaze ~ it's still good any way you fix it.
Green Jello Mold
1 large lime jello
1 can lemon pie filling
8oz. sour cream
Mix together. Add 2 cups boiling water. Beat well. Put in Jello mold.
Chocolate Eclair Cake
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
1 large package vanilla puddding
2 1/2 cups milk
1  8oz cream chees, coftened
2 cups whipped topping
chocolate syrup or melted choc. chips
   Boil water and margarine, remove from heat.  Stir in flour, and eggs, one at a time,  beating well inbetween.
   Spread mixture in well sprayed sheetpan.   Bake at 400 for 30 min.  until browned.
   Prepare pudding w/milk, and whip in cream cheese.  Spread mixture over cooled puffed layer.
   Top w/ whipped topping and drizzle over the top, the chocolate syrup or melted chocolate chips.  
   I prefer the chocolate chips or the crunch topping for icecream.
**  If you use a bigger pan you might have to double the bottom crust**
Gramma Jeans Lemon Cake
1 boxed Lemon cake mix
1 small package Lemon instant pudding
1 cup water
1/2 cup oil
4 eggs
Mix all together.  Beat until smooth.
Pour into greased and floured tube cake pan.
Bake 350* for 50 minutes
1 small package lemon instant pudding
1 package dream whip
1 1/4 cup milk
Beat slow until ingredients are mixed well.
Beat on high until thickened
Frost cool cake.
You can make this different flavors!  chocolate cake with chocolate pudding...same for frosting....french vanilla cake with vanilla pudding....etc
Rhubarb Rumble
3 cups chopped rhubarb
1 3oz. strawberry Jell-O
1 1/2 cup cold milk
1 vanilla instant pudding
1 graham cracker crust
Cook rhubarb in microwave till soft. Stir in gelatin. Cool. In bowl combine milk & pudding. Fold into rhubarb. Spoon into crust. Fridge till firm. ( i've used cherry Jell-O in emergency)
aunt sissy sundae stuff
12 oz. cool whip
4 diced apples
4 diced snicker bars or Mr. Goodbars
small jar or maraschino cherries, halved, rinsed 
3-4 bananas sliced depending on size
Fold all ingredients together.  Chill. Best if used promptly.
Watergate Salad
1 16oz. crushed pineapple with juice
1 package pistachio pudding instant
1/2 cup chopped walnuts
1 cup small colored marshmallows
1 large cool whip
Add pudding to pineapple & juice. Mix well. Add nuts & marshmallows. Fold in cool whip. chill.
Mom's Apple Squares
2 1/2 cup flour
1 stick oleo
1/2 cup Crisco shortening
1 tsp. salt
work together a pie crust
2eggs add milk to make 3/4 cup
stir into flour mixture with fork. Divide into 2 portions.
Roll onto large cookie sheet (jelly roll pan). Sprinkle bottom crust with 1 cup crushed cornflakes. Mix together 6-8 apples, sliced,  1 cup sugar, tsp. cinnamon. Spread over cornflakes. Moisten edges and cover with crust. Brush top with 2 beaten egg whites. Bake 400* for 35 minutes. Drizzle with powder sugar frosting when done.
Orange Dreamsicle Dessert
2- 4 oz. orange Jell-O
1 cup boiling water
1/2 cup cold water
2- 4oz. instant vanilla pudding
2 cups milk
2- 11 oz. mandarin oranges, drained
2 cups cool whip- divided
Dissolve Jell-O in boiling water. Add cold water. Cool till thick.  Prepare pudding using milk. Reserve 5 oranges for garnish. Fold oranges thickened Jell-O, 1 cup cool whip into pudding. Pour into ring mold. Chill 4 hours. Unmold. Cool Whip in hole.
Apple Snicker Salad

6 apples, chopped
6 regular size Snickers candy bars, chopped
12 ounces cool whip, thawed

Combine the apples and chopped candy bars in a
bowl. Fold in cool whip.  A sneaky way to get
the kids to eat some fruit!
Dr. Pepper Cake

2 cans dark sweet cherries, pitted and drained, syrup reserved
3/4 C. reserved cherry syrup
1/4 C. Dr. PepperŽ (not diet)
1 box cherry gelatin powder
1/8 tsp. almond extract
1 box yellow cake mix
1 box cherry gelatin powder
1/2 C. vegetable oil
3/4 C. Dr. PepperŽ (not diet)
4 eggs
2 C. miniature marshmallows

Arrange cherries evenly on bottom of a greased 9x13
baking pan. Preheat oven to 350F.  In a small saucepan,
combine the reserved cherry syrup, 1 box cherry gelatin
and 1/4 cup Dr. Pepper; gently heat until gelatin is
dissolved. Add almond extract and cool slightly.  In a
large mixing bowl, combine yellow cake mix, 1 box cherry
gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high
speed of an electric mixer for 3-4 minutes. Pour cooled
gelatin mixture over cherries in pan. Sprinkle evenly
with the miniature marshmallows and then carefully and
evenly spoon the batter mix over the marshmallows. Bake
for 40-45 minutes. Cool on rack for 45 minutes. Chill for
3 to 4 hours.
Ice Cream Sandwich Dessert
19 ice cream sandwiches
1 carton (12 oz) coolwhip
1 jar (11 3/4 oz) hot fudge ice cream topping
1 cup salted peanuts
Arrange a layer of ice cream sandwiches in bottom of 9 x 13 pan.  You may have to cut some to fit.  Spread with half of the cool whip.  Spoon fudge topping by tspsful onto whipped topping.  Sprinkle 1/2 cup peanuts.  Repeat layers with remaining ice cream sandwiches, whipped topping and nuts.  Pan will be full.  Cover and freeze for up to 2 months.  (if it lasts that long)  Remove from freezer 20 minutes before serving.  Makes 12-15 servings.

Apple Krisp 

Peel, core and slice 12 apples. Spread
evenly in a medium-sized baking dish. Sprinkle cinnamon
over top of apples.  How much cinnamon you use is
according to your own taste.  about 2-Tablespoons.Then pour 1/2 cup of water over top.
In a separate bowl, mix together: 3/4 cup oatmeal and
3/4 cup brown sugar and 1/4 teaspoon baking powder
and 1/4 cup melted butter or margarine.  Spread this
mixture over the top of apples, cinnamon and water. 
Bake 45 minutes in 350-degree oven.  Serve Warm, if
desired.  This is also good with whipping cream or ice
cream on top.

Super Easy Apple Pie 

* Place 1 prepared crust in bottom of pie plate; flute
* Preheat oven to 450-degrees.
* In a large bowl, mix together: 8 Granny Smith apples,
peeled, cored and sliced,  1-2/3 cups sour cream, 
1-cup sugar,  1/3-cup flour,  1 egg,
2-teaspoons vanilla and 1/2-teaspoon salt.  Pour
mixture into pie crust.  (No top crust)
* Bake 10 minutes. Reduce oven temperature to
350-degrees. Continue baking about 40 minutes longer.
Filling will be puffy and a golden brown. 
* While that part is baking, mix together:  1-cup
chopped walnuts,  1/2 cup flour,  1/3-cup brown
sugar, 1/3-cup granulated sugar,  1-Tablespoon
cinnamon and 1/2 cup softened butter or margarine. 
(Mixture will be crumbly)
* Spoon walnut mixture over top of hot pie and bake
15 minutes longer.

 Easy Apple Delights

1 pkg. Pillsbury Dinner Rolls
Pinch of cinnamon
Press out each roll into square shape, add 1 tablespoon
applesauce, fold to turnover shape and bake at 400
degrees for 3 or 4 minutes

Easy Apple Tart

1 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. ground coriander
1/4 tsp. salt
6-7 cups sliced apples
1 unbaked 10" deep-dish pie shell
Streusel topping
ice cream
Combine sugar, flour, spices and salt. Stir in apples. Let stand 30 minutes.  Spoon into pastry shell; dot with margarine. Sprinkle topping over apples.  Bake at 400 * for 50-55 minutes. If it gets too brown, cover loosely with foil.   Serve warm with ice cream.
Streusel topping:
1/2 cup firmly packed brown sugar
1 cup flour
1/2 cup margarine
Mix or process until crumbly.

Apple Strudel
1 egg - beaten
3 teaspoons sugar
3 tablespoons unsalted melted butter
1/2 cup water
Then add and mix:
2 - 2 1/2 cups flour

This will be a soft dough.  Cover and let rise in warm place for 1 hour.  Divide into 2 parts.  Roll out on a light floured cloth.  (You can use a pillow case which has been cut open)   Dough must be very, very thin when rolling it out - almost paper thin.
Brush quite generously/heavily with unsalted melted butter. You can just put tablespoons of it on there and spread it around.  (make sure you have all these ingredients ready ahead of time)
Melted Butter
Very finely chopped pecans
Thinly sliced apples (very thin)
Crushed vanilla wafers
Angel Flake coconut
Heavily sprinkle Cinnamon first, then sugar on thin dough (you can then see how much sugar you have gotten on there if you sprinkle cinnamon on first)  Sprinkle generously with finely chopped pecans, then spread thinly sliced apples on top of this. Spreading them around evenly.
Sprinkle crushed vanilla wafers over this, and next spread the coconut over that.  Again, drizzle generously with melted butter.  This may take 3 sticks of butter or more for both pans.
Roll up by taking the cloth and gently roll till it's about 3 or so inches thick.  Place in 9 x11 pan. And brush again with butter closing the ends so stuffing doesn't fall out.
Do remaining dough the same way. (making sure the dough is very, very thin).
Cook:  350* 25/30 minutes - depending on your oven. (Do not overcook) Take out and brush top with butter again and sprinkled sugar.  Cook for 5 more minutes.
Recipe is not for those watching their diet, but is out of this world. It's mouth watering though.  Wonderful when still hot.

Caramel Apple Pizza
1 tube(18 oz) refrigerated sugar cookie dough
1 package(8oz) cream cheese sofened
1/2 cup peanut butter
1/2 cup packed brown sugar
2 T milk
4 cups sliced peeled tart apples(about 3 large)
1 can lemon lime soda (7-up)
1 tsp cinnamon
1/2 cup caramel ice cream topping
1/3 cup chopped pecans
Press cookie dough into a greased 14 inch pizza pan.  Bake 350* for 20 minutes until golden brown.  Cool on a wire rack.  Run a large flat spatula under crust to loosen from pan.  In a mixing bowl beat the cream cheese, peanut butter, brown sugar, and milk until smooth.  Spread over the cooled crust.  In a bowl combine the apples and soda.  Drain well.  Toss apples with cinnamon; arrange over cream cheese.  Drizzle with caramel topping and sprinkle with pecans.  Cut into wedges.
Makes 8-10 servings
Cream Cheese Cupcakes

3 ( 8 oz.)  Pkgs. Cream cheese
5 eggs
1 cup sugar
1 1/2 teaspoons vanilla
Have cheese and eggs at room temperature. Blend cream cheese thoroughly and add eggs one at a time. Gradually add sugar and vanilla. Fill cupcakes to 1/4 inch of top. Bake at 300 degrees until top cracks (40 minutes). Remove from oven and cool 5 minutes.
1/2 pint sour cream
1/4 teaspoon vanilla
1/2 cup sugar
1 can cherry or strawberry pie filling

Mix sour cream, vanilla and sugar. Spread on top of cupcakes and bake 5 minutes at 300 degrees. Top with pie filling and refrigerate.
Makes 27 cupcakes
Peach and Raspberry Crisp

10 to 12 large fresh peaches
Zest (grated skin, not white part) of 1 orange
1 1/4 cups sugar
1 cup brown sugar
1 1/2 cups plus 2 tablespoons flour
1 pint fresh raspberries
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 pound cold diced butter

Preheat oven to 350 degrees. Butter a 10-by-15-inch
baking dish. Immerse the peaches in boiling water for
30 seconds, then place them in cold water. Peel the
peaches and slice them into thick wedges. Place in a
large bowl. Add the orange zest, 1/4 cup sugar, 1/2 cup
brown sugar and 2 tablespoons flour. Toss well. Gently
mix in raspberries. Allow to set for 5 minutes. If there is
a lot of juice, add 1 more tablespoon of flour. Pour into
the baking dish and gently smooth top. In a medium
bowl, combine 1 1/2 cups flour, 1 cup sugar, 1/2 cup
brown sugar, salt, the oatmeal and the cold butter. Mix
with electric mixer on low speed until the butter pieces
are the size of a pea and the mixture is crumbly. Sprinkle
evenly on top of the peaches and raspberries. Bake for 1
hour until top is browned and crisp and the juices are
bubbly. Serve warm

Mango Upside Down Cake

Mango Mixture
˝ cup sugar
2 tbl. butter
2 tbl. pineapple juice
1 medium mango (peeled and sliced)

Cake Batter
3/4 cup butter
1/4 tsp. salt
˝ cup sugar
1 egg
1 tsp. vanilla
1 ˝ cup sifted flour
2 tsp. baking powder
˝ cup milk

Preheat oven to 325°F.
Mango mixture:
Melt sugar in a skillet over medium heat, allow to brown and stir constantly. Add butter and pineapple juice, cook until syrup forms.  Place the slices of mango in syrup and cook 3-5 minutes, or until lightly brown, turning occasionally.
Grease a baking pan or dish. Place mango in bottom of pan, pour syrup over; allow to cool, to form a semi-solid surface, then pour in cake batter.
Cake Batter
Cream butter; add sugar, well beaten egg and vanilla.
Sift dry ingredients together and add alternately with the milk to first mixture.  Pour over mango. The batter will be rather thick and may be smoothed with a knife.  Bake for 45 minutes.
Loosen sides of cake; turn it out carefully, upside down.
Serve with whipped cream or hard sauce


1 cup fresh seedless grapes, halved 
1 cup fresh whole blueberries 
1 cup fresh strawberries, halved 
1 cup fresh peaches, cut in bite-sized pieces 
1 cup firmly packed brown sugar 
2 cups dairy sour cream 

In shallow 9-by-12-inch glass dish, combine all fruits and mix well. Sprinkle brown sugar over fruit. Top with sour cream. Cover with plastic wrap; refrigerate three to four hours, or overnight. 

The sour cream will seep through the brown sugar to the fruit. 
To serve, gently stir fruit and spoon it into sherbet glasses. 
NOTE: Any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc. However, fresh peaches, fresh grapes and fresh blueberries are a necessity. Frozen or canned fruits are not recommended. A friend says the first time she made it, the leftovers "looked like a bad science experiment. The next time, she combined the brown sugar and sour cream and then mixed that carefully with the fruit. It had a much more appetizing appearance." She also says more fruit can be added and there will still be plenty of sauce.