Guava Cake

This is suppose to be a real Hawaii Cake recipe! Either way it's super good!!!


1 pkg. yellow cake mix
1 8 oz cream cheese, softened
1/3 c sugar
1 tsp vanilla
1 small pkg cool whip
3 1/4 c guava juice: 2 c guava gel + 1 1/4 c juice for cake mix water. (we use jumex brand)
1/2 c sugar
1/4 c cornstarch

**Bake cake according to pkg. instructions, substituting guava juice for water (about 1 1/4c).

In med bowl, beat cream cheese until fluffy.
Add sugar and vanilla, beat in.
Slowly fold in cool whip
Ice the cake and refridgerate.

Glaze: In med saucepan, bring 2 c guava juice and 1/2 c sugar to boil.

Make a paste out of cornstarch and small amt of water.
Remove guava/sugar from heat, and stir in cornstarch mix.
Return to heat and bring back to boil for 1 minute. Let cool.

Glaze cake with guava gel. refidgerate at least 1 hour.

Easy white cake with rasp. topping

1 box white cake mix
Make according to package directions. Spray a cookie sheet with sides and lightly flour. Bake at 350 for 15-20 mins. or until done.
Topping:
1 lg. instant vanilla pudding
1 pkg. cream cheese
Mix pudding and 2 1/2 cups cold milk. Add cream cheese until smooth. Add small container Coll Whip. Put mixture on top and chill for 3 hrs.
Prepare 1 box raspberry danish dessert (use pie glaze option on back. 1 1/2c water brought to a boil)
1 small bag frozen raspberries (do not drain or rinse), add to cooled danish dessert.
Spoon on right before serving.

Japanese Chicken

2 eggs
3/4 C. soy sauce
2 C. vinegar
1\3 C. water
4 C. sugar

1 C. flour

6 Tbsp. sesame seeds

8 chicken breast

Whip eggs in bowl. In a separte bowl, combine flour and sesame seeds. Dip each chicken breast in the egg mixture,then roll evenly and heavily in the flour mixture. Arrange chicken breasts in greased 9x13 inch pan. Mix soy sauce, water, and sugar, pour over chicken breasts. Bake uncovered at 350 for 40-45 minutes. Serve with rice. (I decreaed the sugar to 3 cups and the sesame seeds to 4 Tbsp.) by Kaylene

Cinnamon Baked French Toast

We really like this French Toast. The recipe comes from The Pioneer Womans blog. It is easy and quick to put together the night before then pop it in the oven the next morning. I halfed the recipe thinking it would be too much. We ate almost the whole pan for breakfast minus one little corner. Hope you enjoy.

1 loaf French Bread
8 large eggs
2 cups milk (we used skim, but pioneer uses whole)
½ cup heavy whipping cream (I used Ashlyn's whole milk)
¾ cups granulated sugar
2 tablespoons vanilla extract

Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces

Maple syrup-for serving

1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

5. Serve warm with butter and maple syrup.

Serves 16

Creamy Chicken Noodle Soup

Perfect soup for a cold snowy day like today!
2 chicken boullion cubes
2 c chopped carrots
3/4 c chopped onion
1/2 c sour cream
2 1/2 oz or 4 c cooked noodles
3-4 c chicken stock (or chicken broth)
4 chicken breasts
2 c chopped celery
2 cans cream of chicken soup
Cook and cube chicken. Salt and pepper to taste. Heat chicken stock and add boullion, carrots, celery and onion. Simmer until tender. Add cream of chicken soup and sour cream. Add chicken and noodles. Add water as needed. Salt and pepper to taste. Any preferred vegetables can be substituted.

Chocolate Chip Cookies

These are Ryan's favorite chocolate chip cookies.
3/4 c Crisco
3/4 c butter
3/4 c sugar
1 1/2 c brown sugar
2 tsp vanilla
3 eggs
1 1/2 tsp baking soda
1 tsp salt
4 c flour
1 small box of instant vanilla pudding
3 cups chocolate chips

Cream first five ingredients. Add eggs. Mix dry ingredients, slowly add to other ingredients and mix together. Add chololate chips. Bake at 350 for 8-10 minutes. Cookies will be soft. Let them cool for a few minutes on the pan. Makes a lot.

Cake Mix Cinnamon Rolls

I haven't tried these yet but I'll put it on here and make it when I get a chance.

1 white or yellow cake mix

2 pkg. yeast

1 tsp. salt

2 c. flour

Combine above ingredients. Add 2 1/4c. hot water. Mix. Add 3 cups flour and knead until well mixed. Let rise until doubled. Push down and roll our into large rectangle. Mix butter, cinnamon, and sugar; sprinkle over dough. Roll up and cut in 1 1/2 inch slices. Let rise until doubled. Bake at 350 for 20 mins. Frost with powdered sugar frosting while still warm. Makes about 18 rolls.