Marvelous Recipes

I found this recipe the other day mixed in with a bunch of old papers I had filed away. I have no idea how long I have had it or where it originally came from. I do know that it is incredibly rich and creamy! And very easy to make!

1 boxed yellow cake mix (I used Duncan Hines)
8 tablespoons butter (1 stick), melted
3 eggs
1 (8 oz) package cream cheese, softened
4 cups confectioner’s sugar (powdered sugar)

1.In a large bowl, combine the cake mix, melted butter and 1 of the eggs until it forms a soft dough. Pat into the bottom and slightly up the sides  of a 13×9-inch baking dish.

2. In a separate large bowl, beat the softened cream cheese, the remaining 2 eggs and the confectioner’s sugar on high speed of mixer for 4 minutes. Spread evenly over the cake mixture.

3. Bake at 350 degrees F for 30 to 40 minutes or until top is golden brown. Cool; cut into squares. Makes 24 squares.

Emily

Ready for a change of taste? Try this new and delicious way to perk up the flavor of cauliflower!

Cooking Spray
1 (10-3/4 oz) can condensed cream of mushroom soup
1/2 cup milk
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (16-20 oz) bag frozen cauliflower florets, thawed
1 cup finely grated Swiss cheese
1/3 cup cooked crumbled bacon (can use real bacon bits)

1. Preheat oven to 350 degrees F.

2. Spray a 2-qt. casserole with cooking spray. In a large bowl, stir together the soup, milk, garlic, salt, pepper, cauliflower and 1/2 cup of the cheese. Pour into the prepared casserole. Sprinkle with the remaining cheese and the crumbled bacon.

3. Bake, uncovered, for 50 minutes or until the mixture is hot and bubbly and the cauliflower is tender. Makes 6 servings.

Emily