Yumy Desserts

2 eggs 2⁄3 cup milk 32 Ritz crackers, crushed (any brand round butter cracker is fine ) 1⁄2 cup chopped onion 4 ounces shredded sharp cheddar cheese 1 teaspoon salt 1⁄4 teaspoon pepper 1 1⁄2 lbs ground beef (I use ground chuck) 1⁄2 cup ketchup 1⁄2 cup brown sugar 1 teaspoon mustard DIRECTIONS Preheat oven to 350*. Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf. Bake at 350 for 45 minutes. Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Butter, for greasing pan Flour, for dusting pan One 3-ounce package lime flavored gelatin 1 1/3 cups granulated sugar 2 cups sifted all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/3 cups vegetable oil ( Yes this is the right amount ) 3/4 cup orange juice 1 tablespoon lime juice 1/2 teaspoon vanilla extract 5 large eggs, slightly beaten Glaze: 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes) 1/2 cup confectioners' sugar Icing: 1/2 cup (1 stick butter), room temperature One 8-ounce package cream cheese, room temperature 1 tablespoon lime juice 11/2 teaspoon lime zest ( If desired) One 1 pound box confectioners' sugar For the cake: Preheat the oven to 350* and grease and flour one 9x13inch cake pan. In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil,

Ingredients 2 Crescent Roll Tubes 1- 8 oz. package of Philly cream cheese (softened) 2 TB butter (fully melted) 1 tsp lemon juice 1/4 Cup of light brown Sugar 1/2 Cup of regular White Sugar 1 Teaspoon Pure Vanilla Extract Glaze: 1/2 Cup powdered sugar 1 Teaspoon Pure Vanilla extract 4 Teaspoons of milk   Instructions Preheat over to 350F. In a medium bowl, use a mixer to combine the softened cream cheese, lemon juice, pure vanilla extract and the white sugar until well combined.set aside. Open your crescent roll tubes but do not unroll them Use a sharp knife to cut through them- slicing them. Make thick slices. Lay each slice on a parchment lined cookie sheet. Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling). Using a brush, take the melted butter and add in the 1/4 cup of light brown sugar and mix Brush the mixture over each danish Dollop even amounts of the filling into each of the danishes Bake

1 cup Coca Cola (real thing, not diet) 1/2 cup oil 1 stick butter 3 Tablespoon cocoa 2 cups sugar 2 cups flour 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla Frosting: 1 stick butter 3 Tablespoon cocoa 6 Tablesppon of cream or milk 1 teaspoon vanilla extract 3 3/4 cups confectioner's sugar In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy

Ingredients From Scratch Ingredients: 5 eggs 3 cups self rising flour 3/4 lb butter, softened (3/4 LB of butter equals 3 sticks) 3 cups sugar 2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor 3/4 cup carbonated lemon-lime beverage, any brand Ingredients using Box Cake Mix one box of yellow cake mix 4 eggs 3/4 cup of vegetable oil 1- 4 ounce box of instant lemon pudding 3/4 cup of carbonated lemon lime soda of your choice/any brand Lemon Glaze Ingredients: 1 cup powdered sugar 2 tablespoon lemon juice 1 teaspoon of milk Instructions From Scratch Directions: Mix butter and sugar together for about 10 minutes. Add in your eggs-1 at a time, beating after each is added in. Add in flour and lemon extract/juice. Fold in your lemon-lime soda of choice. Pour into well-greased 12-cup Bundt pan Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set Re

Ingredients: 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers 6 to 8 bananas, sliced 2 cups milk 1 (5 oz.) box French Vanilla pudding 1 ( 8 oz .) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 ( 12 oz .) container frozen whipped topping thawed, or equal amount sweetened whipped cream Directions Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer . Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!

5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick)  unsalted  butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.  In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until  well blended . In a medium-sized bowl, beat the cream cheese with the butter  until smooth and creamy .  Add this to the egg-sour cream mixture

Ingredients         For The Crust         4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan         2/3 cup almond flour or ground nuts (any you prefer)         1 cup (4 ounces) graham-cracker crumbs         1/4 cup sugar         1 tablespoons grated lime zest         For The Filling         2 large egg yolks         1 can (14 ounces) sweetened condensed milk         1/2 cup fresh lime juice (around 5 medium limes)         2 tablespoons fresh lemon juice (around 1 medium lemon) Instructions     Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.     To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake

3 cups sugar 1 cup butter 6 eggs, separated 2 teaspoons vanilla 1 tablespoon fresh lemon juice 1 cup sour cream 3 cups all-purpose flour, sift before measuring 1/4 teaspoon baking soda 1/4 teaspoon salt Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan Source:  http://what2cook.net/2013/02/10/old-fashioned-sour-cream-pound-cake/

½ c. cocoa ¼ cup cornstarch 3 egg yolks 1 ½ c. sugar ¼ tsp. salt 2 c. milk 1 tsp. vanilla This recipe does not have meringue on it. You could make the meringue if you want. Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill