Cuz Mel’s Sock It To Me Cake

SOCK IT TO ME CAKE (from Melanie’s Kitchen)
 
1 Box Duncan Hines Butter Golden Cake Mix
3/4 cup Wesson Oil (ONLY USE WESSON OIL)
1/2 cup sugar
8 oz sour cream
4 eggs
1 cup pecans
1 Tablespoon vanilla
 
Mix all except nuts with blender until blended.
Stir in nuts.
 
Mix 1/2 cup brown sugar and 2 teaspoons cinnamon in a bowl and set aside
 
In prepared tube pan, pour half of batter.
Sprinkle the brown sugar and cinnamon mixture on top
Pour other half of batter.
 
Bake at 350 for 45 to 50 minutes until done.

Cuz Mel’s Tex-Mex Pasta Bake

TEX-MEX PASTA BAKE (from Melanie’s Kitchen)

  • 1 (10 ounce) penne
  • 1 lb ground beef
  • 1 cup onions, chopped
  • 2 tablespoons chili powder
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup salsa (heat level is up to you)
  • 1 (7 ounce) can diced green chilies, drained
  • 2 cups cheddar cheese, shredded
  • 1 to taste Tabasco sauce, to taste
  •  
    Cook penne according to directions and drain.
    Cook ground beef and onion in a large skillet. Drain off fat, then add chili powder, diced tomatoes, tomato sauce, salsa and chilies, and cook for about 5 minutes.
    Toss pasta and sauce together and spoon into a 13×9-in. baking dish. Top with the cheese and bake at 350 degrees for 20 minutes, then serve.

    Cuz Mel’s Chocolate Eclair Cake

    CHOCOLATE ECLAIR CAKE (from Melanie’s Kitchen)
     
  • 1 box graham crackers
  • 1 (4 ounce) box instant vanilla pudding
  • 1 cup powdered sugar
  • 3 cups milk
  • 1 (9 ounce) carton Cool Whip
        1 can light chocolate icing Any Brand
  • 1 Mix, pudding, powdered sugar and milk together with electric mixer; about 2 minutes on low speed.
  • 2 Fold Cool Whip into pudding mixture; set aside.
  • 3 Lightly grease bottom of 13×9 inch baking pan with oil.
  • 4 Line bottom of pan with whole graham crackers (sometimes you have to break apart to make fit).
  • 5 Pour 1/2 pudding mixture over crackers.
  • 6 Put another layer of crackers, then another layer of remaining pudding.
  • 7 Finish with another layer of crackers.
  • 8 Ice with chocolate icing and refrigerate.
     
  • Cousin Mel’s Creamsicle Cake

    CREAMSICLE CAKE (from Melanie’s Kitchen)

  • 1 (18 ounce) box orange cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/2 cup oil (or as called for by your cake mix)
  • 1 1/4 cups water (or as called for by your cake mix)
  • 1 (6 ounce) package orange flavor gelatin
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 (8 ounce) container thawed Cool Whip
  •  

  • 1 Bake cake as directed in 9×13 inch pan.
  • 2 When done, use fork to punch holes around the entire top of cake.
  • 3 Let cool.
  • 4 In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water.
  • 5 Pour over the top of cake and refrigerate 2-3 hours.
  • 6 Mix remaining box of gelatin, pudding, milk and vanilla together.
  • 7 Beat well.
  • 8 Fold dessert topping into mixture and spread on top of cake.
  • 9 Keep refrigerated.
  • 10 If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.
  • cousin Mel’s Coconut Cream Pound Cake

    COCONUT CREAM POUND CAKE (from Melanie’s Kitchen)
     
  • 1 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 cups flaked coconut
     
  • 1 Preheat oven to 350 degrees.
  • 2 Grease and flour a 10 inch tube pan.
  • 3 In a large bowl, cream together the butter and cream cheese until well blended.
  • 4 Add sugar, and beat until light and fluffy.
  • 5 Blend in the eggs, one at a time.
  • 6 Stir in coconut extract.
  • 7 Mix in flour and baking powder until just moistened.
  • 8 Stir in coconut.
  • 9 Spoon batter into prepared pan.
  • 10 Bake for 1 hour and 20 minutes in the preheated oven.
  • 11 Insert knife and if comes out clean, cake is done.
  • 12 Allow to cool in the pan for 10 minutes before inverting onto a cooling rack.
  • Cousin Mel’s Hidden Valley Ranch Cheese Ball

      HIDDEN VALLEY RANCH CHEESE BALL (from Melanie’s kitchen)

  • 1 (1 ounce) envelope hidden valley ranch dressing mix
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 1 (10 ounce) sharp cheddar cheese, grated
  • 1 to taste poppy seeds or parsley or nuts
     
  • 1 Mix salad dressing mix double strength (using the 1/2 mayonnaise and 1/2 cup milk).
  • 2 Blend in cream cheese with mixer.
  • 3 Gently stir in cheddar cheese.
  • 4 Form into a ball (If too soft place in freezer for a hour).
  • 5 Garnish with poppy seeds, parsley, nuts, or your choice of topping.
  • 6 Serve with crackers
  • cousin Mel’s Crock Pot Melt in your mouth Steaks

    Crock Pot Melt in your mouth Steaks (from Melanie’s kitchen)

  • 5-6 cube steaks
  • 1 (21 1/2 ounce) can Campbell’s Cream of Mushroom Soup
  • 1 (1 1/4 ounce) packet dry onion soup mix
  • 1/2 cup water
  • 1 Place cubed steaks in crock pot and set on “Low”.
  • 2 Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks.
  • 3 Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out