Archive for April 2010
St Louis Gooey Butter Cake
April 29, 2010 | 
Author I was told that only two good things ever came out of St Louis. One was this cake. I assume the other one is supposed to be my Father-In-Law, but I think they’re forgetting about Ted Drewes. I know he would agree.
But I digress. On to the cake!
Ingredients:
- One Box Yellow Cake Mix (18oz) (Do not use a mix that has pudding in the mix.)
- 1 Stick of Butter (Softened at room temperature) (Yes, you really need to use butter!)
- 4 Eggs
- 8 oz Cream Cheese (Softened at room temperature)
- 1 Box Powdered Sugar (1lb)
Bottom Layer
- One Box Yellow Cake Mix (18oz)
- 1 Stick of Butter
- 2 Eggs
Mix ingredients for bottom layer and pat into a well-greased and floured 9×13 inch pan. I like using the disposable ones.
Top Layer
- 2 Eggs
- 8 oz Cream Cheese
- 1 Box Powdered Sugar (1lb)
Mix ingredients for top layer and spread evenly over the bottom layer.
Action shot!
Sprinkle with additional powdered sugar, if desired. (You do.)
Bake for 40 to 45 minutes at 350 degrees. Cake is done when edges are dark brown and the top is golden brown. Center may be a little Gooey. Personal preference here. For more done, cook 5 more minutes.
Note: Gooey Butter Cake is a good coffee cake that freezes well and will stay fresh for several days. It will never last that long.
Posted in 
Peanut butter and bacon cookies
Yes, I realize some might be put off by the idea, but I’m all set to give these a try. The recipe was found by my sister-in-law Dorsie who promptly thought of me, for some reason. BTW, Dorsie has joined FoodNuts! and will be sharing with us shortly.
You can find the recipe (and a BUNCH more) at JoyTheBaker.com
Tags: Egg Noodles
2-3 cups of cooked egg noodles
2-3 cups cut up cabbage
2-4 tbls butter
salt/pepper
Melt the butter in a skillet and add the cut up cabbage. Sautee the cabbage on medium heat until it’s almost cooked and add the cooked egg noodles and mix together, adding salt and pepper to taste. Cook until cabbage is done and egg noodles are heated through if using cold noodles. A great side dish to go with any meat in a pinch.
Easy Cookies-N-Cream
1 package chocolate chip cookies
2-3 cups of whole milk
1 large container of Cool Whip, thawed
1 pan (depending on the amount you are making)
You take the cookies and dip them in milk and lay them flat in the pan, once bottom of pan is covered in dipped cookies, spread a layer of cool whip over it, covering it completely. Repeat first steps putting the next layer on the cool whip and alternating cookies and whipped cream. Save at least 4-5 cookies to crumble on the final layer of cream to decorate. Cover and refrigerate until served. Note: Any type cookie can be used in this recipe and the kids loved this easy and quick goodie, enjoy!
Pickled Eggs
Pickled Eggs have always been a special snack treat in our house. I can’t remember the first time I ate one, but I am sure I was probably a toddler. I remember seeing them on the counter at Phillippes in downtown Los Angeles. My grandfather and my father would always order several, cut in half. I can’t say whether this recipe is Phillippes recipe or not, but I am sure it was my family’s attempt at recreating it. Enjoy them with a little salt and a cold one!
2 doz hard boiled eggs, peeled
1/2 box of pickling spices
1 pint Pickled Beets. (DelMonte in a jar preferred; I used Auntie Nellies here in the south.)
1 pint Heinz white vinegar
2 Tbs sugar
Fill a 3 quart pot with the above ingredients (not the eggs) and bring to a boil.
Put eggs in a large glass crock or jar. Pour the boiling liquid over the eggs.
Let pickle at least 12 hours before sampling. 24 hours preferred.
Here are the eggs right after I added the Pickling liquid.
Sample egg after 12 hours in the “sauce”. Still has a way to go, but tasted great!