Lemon Pudding Cake

Okay... so this cake won't win any presentation awards, but it sure tastes great. You don't even have to worry about letting your cake cool completely because it won't be staying in one piece!


Ingredients

1 box of Duncan Hines white cake mix
1 box of Shirriff lemon pie filling (2 bags)
1 can of 12 fl. oz. can of Carnation evaporated milk
1 container of Light Cool Whip
3 tbsp. of lemon zest

Directions

Bake cake as directed and let cool slightly. In the meantime, prepare lemon filling on stove top as directed on package and let cool.

When cake is cool enough to handle, break apart into bite size pieces and place in a decorative bowl. Pour in evaporated milk and toss until all pieces have absorbed liquid. *Note: Don't worry if cake seems too wet! It will finish absorbing in refridgerator.

Add lemon filling, cool whip and lemon zest and fold into cake mixture. Refridgerate overnight.

Posted in Dessert Recipes

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Green and Yellow Bean Casserole With Cheddar

Green and yellow bean casserole with cheddar cheese is an excellent accompaniment to pork chops or chicken breast. It's a delicious last minute recipe that your family or guests will love.


Ingredients

3 14 oz cans of Del Monte green wax beans
2 14 oz cans of Del Monte yellow wax beans
1 red pepper, finely chopped
1 onion, diced
3 tbsp. olive oil
1 tsp. garlic powder
salt and pepper to taste
1/2 cup of plain bread crumbs
2 cups of cheddar cheese

Directions

Drain yellow and green beans and place in casserole dish. Add chopped onions and red pepper. Stir in olive oil, salt, pepper and garlic powder.

To make the crusty topping, grate cheddar cheese and place in a small mixing bowl. Add bread crumbs and toss.

Sprinkle topping over beans and bake in a 350º oven for approx. 20 minutes or until cheese topping is a crusty and golden.

Posted in Dinner Recipes

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