Gifts from the Kitchen....and wrapping it up!!!

This is a handout I put together for a class I am teaching next week......

Gifts from the Kitchen….. and wrapping it up!                                                                                            By Karla Kimball

Presentation is the icing on the cake!  The good news is, you don’t have to spend a lot of money to come up with a great package…… glass bottles, canning jars, tins, food bags, shopping bags, paper sacks, buckets, mailing tubes and even TP rolls…..a few trinkets to spruce them up….. and a little imagination.  The perfect gift comes from the heart ….isn’t expensive…..and creates memories to last a lifetime. 

Turn your kitchen into a holiday workshop, complete with music, good smells, and great tastes…..it is way more fun  than fighting the crowds at the mall……and you won’t need a parking space either!!

Here are some of my favorite gift recipes….some don’t even require any cooking. 

The secret ingredient in this mix is the mini chocolate chips.   Include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Hot Chocolate MIX – package and drop it a mug

2 c. nonfat dry milk powder

3/4 c. sugar

1/2 c.  cocoa

1/2 c. mini semisweet chocolate chips

1/2 c. powdered nondairy creamer

1/8 t. salt

  

Granola is great served with fruit and milk for breakfast, stirred into yogurt or sprinkled on ice cream. A fun recipe for kids to help mix.

Crunchy Granola  - fill a quart jar and decorate it up a bit

4 c. rolled oats

1 c. wheat germ

1 c. chopped walnuts or slivered almonds

1/2 c. sesame seeds

1/4 c. brown sugar

1 t. cinnamon

1/4 t. salt

1/3 c. vegetable oil

1/3 c. honey

1/3 c. water

6 oz. dried cranberries or other dried fruits (cherries, raisins, pineapple, or papaya)

Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt.  Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.  Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

This just-add-liquids Christmas cookie, is perfect for people who have fun being in the kitchen. There are many possible recipes.  Don’t forget a bow and tag with instructions.

Cookies in a Jar 

1/4 c. sugar

1/2 c. packed brown sugar

1 1/2 c. all-purpose flour

3/4 t. baking soda

1/4 t. baking powder

1/2 c. M&M's

1/2 c. rolled oats

1/2 c. cocoa crispies or rice crispy cereal

1/2 c. white chocolate chips

In a 1-quart wide mouthed jar, add the ingredients in the order listed. Pack them down firmly after each addition. Screw on the lid, tie on a ribbon  and prepare a gift tag with the following instructions: "To make your holiday cookies, cream together 1/2 cup of butter or margarine, 1/2 teaspoon vanilla extract, and 1 egg in a large bowl. Add the contents of the jar and stir until well blended. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.  Makes 4 dozen.

 A much faster…..but just as tasty as one of my old time favorites. 

7 Minute Caramels – wrap in waxed paper and toss into a lunch sack or wrap in TP rolls

Combine in a 2 quart bowl :

1/4 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. light Karo corn syrup
1/2 c. sweetened condensed milk

Microwave on high for 7 minutes - stirring 2 twice.  Pour into buttered 8 x 8 glass pan.  Cool. Cut. Wrap in waxed paper. 

This fast microwave version of peanut brittle is yummy, enjoy a game of Candy Land while it cools.

FAST Peanut Brittle  - line a box with doilies, layer with waxed paper to prevent sticking together

1 c. sugar

1/2 c. light corn syrup

1 c. raw peanuts

1/8 t. salt

1 t. butter or margarine

1 t. vanilla extract

1 t. baking soda

In a 2-quart microwave-safe bowl, stir together the sugar, syrup, peanuts, and salt, mixing well. Microwave on high for 6 minutes. (Times may vary depending on microwave wattage.) Carefully SWIRL the butter or margarine and vanilla extract into the mixture; DO NOT STIR.

Microwave for another 30 seconds. The peanuts should be light brown, the syrup will have darkened slightly, and the mixture will be very hot (300° on a candy thermometer).  Add baking soda and gently stir the mixture until it is light and foamy. Pour  onto a buttered cookie sheet.  Let cool.  Break it into small pieces. Makes 2 pounds.

Fast, easy and delicious-- package in see-through cellophane bags tied with a bow.

Chocolate Bark

1 c. shelled pistachio nuts

12 oz.  semisweet chocolate chips

8 oz. white chocolate chips

3/4 c. dried, sweetened cranberries

Heat the oven to 350º and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally.  Let the nuts cool.

Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Or microwave it, on medium power for 2 to 3 minutes, stirring once. Remove the chocolate from the microwave and stir until smooth. Melt the white chocolate separately, following the same directions.

In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries.

Refrigerate the bark for about 1 hour or until firm, break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month.  Makes about 1 3/4 pounds.

This homemade rice mix is easy to cook and complements just about any main dish, a great gift for busy families. Keeps well in a glass jar accompanied by a tag with these instructions: For 4 servings, combine 2 1/2 cups of water and 1 cup of rice mix in a medium saucepan and bring  to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot with salt and pepper to taste.

Herbed Rice Mix

1 1/2 c. dried mushrooms, chopped

1 T. dried onion flakes

1 T. garlic powder

1 T. dried thyme

1 T. dried parsley

3 c. long-grain white rice

In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the ingredients are evenly combined. Pour the rice into a jar and seal tightly. Makes enough for 12 servings.

One of my favorite gifts to give......I’ve been told if you place a slice in the microwave for 7 seconds it is heavenly.

Lemon Pound Cake or Loaf or Muffins – you decide

1 lemon cake mix
1 small box lemon instant pudding
1/2 c. oil
1 c. water
4 eggs

Beat together at medium speed for 2 minutes. Pour into sprayed bundt pan. Bake at 350 for 40 to 50 minutes for bundt cake. Cool for 10 minutes in pan and dump out onto cake plate. Drizzle with glaze while still warm.

Glaze - 1 c. powdered sugar                                                                  2 to 3 T. lemon juice
Mix together until desired consistency. Drizzle or spread over the top.

Sometimes I use loaf pans or muffin pans and don't bake them as long.
Sometimes I add 1 T. poppy seeds to the batter & then I sprinkle more poppy seeds over the glaze.
Make ahead and freeze. Great to have on hand in the freezer for a last minute gift.

These two flavorful rubs let you give others the gift of a quick, delicious dinner. Package the rubs in small stainless steel tins or simply make your own little packet out of foil….tie on the instruction card.

        JAMAICAN SPICE RUB

3 tablespoons brown sugar

3 tablespoons paprika

1 tablespoon cinnamon

1 tablespoon salt

2 teaspoons ginger

 1 teaspoon allspice

1 teaspoon cayenne pepper

3/4 teaspoon grated nutmeg

3/4 teaspoon freshly ground black pepper

 Combine all  ingredients in a medium bowl.  Place the rub in an airtight container. Makes about 1/2 cup.
Wording for the card: Brush 3/4 to 1 pound of shrimp or poultry with oil, then coat with 1 tablespoon of the seasoning. For maximum flavor, let the rubbed chicken or shrimp rest several hours before cooking.

MONTREAL STEAK RUB

2 T. paprika

 2 T. granulated or dried minced onion

2 T. granulated or dried minced garlic

2 T. coarse salt

1 1/2 T. coarse-ground black pepper

1 1/2 T. dill weed

1 T.  ground coriander seeds

1 1/2 t. cayenne pepper

Combine all the ingredients .  Place the rub in an airtight container. Makes about 2/3 cup.
Wording for the card: Brush 3/4 to 1 pound of steak or 1/3 pound hamburger patties with oil. Coat the steak with 1 tablespoon of rub, the patties with 1 teaspoon each, or mix 1 tablespoon of the seasoning into 3/4 to 1 pound of ground beef before forming the burgers. For maximum flavor, let the meat rest several hours before cooking.

This whole-grain pancake mix takes minutes to make…. provides breakfast  for weeks to come.

Pancake MIX

5 c. all-purpose flour

1 1/2 c. whole wheat flour

1 c. cornmeal

1/3 c. sugar

2 T. plus 2 t. baking powder

2 t. salt

Mix together the flour, whole wheat flour, cornmeal, sugar, baking powder, and salt . Store the mix in a 2-quart glass jar. 

Affix a label on the front of the jar that says "Pancake Mix." Affix a second label on the back of the jar with the pancake directions: "Stir 1 1/2 cups of pancake mix, 2 eggs, and 1 1/4 cups of milk in a mixing bowl until smooth. Melt 1 tablespoon of butter in a large frying pan over medium heat. Cook the pancakes for 2 to 3 minutes on each side. Enjoy!”

Muffin Mixes  -  a gift for fresh baked muffins any day of the week.

CRANBERRY PECAN MUFFIN MIX

Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl (a great job for kids). Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Next, top the mixture with the dried cranberries followed by the pecans to create a layered look. Seal the top of the bag with clear packing tape. Then tie on a ribbon and a card with the Cranberry Pecan Muffin recipe instructions printed inside.

2 1/2 c. flour

3/4 c. sugar

1 T. baking powder

1 t. salt

1/4 t. cinnamon

3/4 c. dried cranberries

1/2 c. chopped pecans

1 egg

1 1/2 c. of milk

1/3 c. of vegetable oil

Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.

Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk 1 egg. Then blend in 1 1/2 cups of milk and 1/3 cup of vegetable oil.

Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.

Bake  until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

QUICK CORN MUFFIN MIX

Sift the flour, cornmeal, sugar, baking powder, and salt into a large bowl. Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Seal the bag with clear packing tape. Attach a ribbon and a card with the printed Quick Corn Muffin recipe instructions for preparing the muffins.

1 1/2 c. flour

1 c. fine yellow cornmeal

1/3 c. sugar

1 T. baking powder

1 t. salt

To make the muffins, heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.  Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 11/2 cups of milk and 1/3 cup of vegetable oil.  Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.  Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins.

This is great for dipping (pretzels, angel food cake, apples, grapes, strawberries, & etc).  It is an excellent ice cream or dessert topping.  It is great on just about anything!!  It also freezes well and can be heated up in the microwave. 

Choice Chocolate Topping – fill a few jars …..to give away or stick them in the freezer for later

Combine in saucepan:

2 c. half and half or light cream

3 c. sugar

1 c. butter or margarine

¼ t. salt

1 ½ c. cocoa

Cook  & stir over med-high heat; bring to a boil, and boil for 2 minutes.  Stir in 20 large marshmallows.  Remove from heat and continue to stir until marshmallows are completely melted. 

Homemade Sugar Scrub, lip gloss and lotions – tons of recipes available online

Pumpkin Rolls or Cake Rolls – wrap in foil and place in the freezer

Breads & Rolls…..a bread machine may become your best friend……as it takes all the work out of homemade bread and rolls…..

Dried fruits, fruit leather & dried herbs…..packaged for giving & makes a very useful gift.

Jam, Jelly, Pickles & Relish…..any of those canned items you put on the shelf last canning season……don’t give away anything over 1 year old!!!!   Please make sure you used a current  recipe that has been tested/approved by a reliable source.  Old canning recipes must be updated as our products have changed through the years.

HaPpY  GifT  GiVinG !!          

Lemon Almond Quick Bread

Almost a cake, a great dessert or snack.  Best when baked the day before serving.

        Lemon Almond Quick Bread

1 c. sugar

1/3 c. butter, melted

2 eggs, unbeaten

2 T. lemon extract

1 1/2 c. all-purpose flour, sifted

1 t. baking powder

1/2 t. salt

1/2 c. whole milk

Grated zest of 1 lemon

1/2 c. blanched almonds, ground

2 T. frozen lemonade concentrate, defrosted

Preheat the oven to 375 degrees and prepare a loaf pan by greasing it and dusting it with flour or wheat germ. Mix the sugar and butter, and beat in the eggs and lemon extract. Mix the dry ingredients (except the ground almonds) and sift them together. Add this dry mix and the milk, in alternation, to the butter mixture. Beat just enough to blend the batter thoroughly. Carefully fold in the lemon zest and the ground almonds. Pour the batter into the prepared pan and bake for 40 minutes, or until the top springs back when pressed lightly with your finger. Take the loaf from the oven, and while it is still warm, dribble the lemon concentrate on the top. Allow the loaf to sit overnight before slicing and serving. 

Pumpkin and Cream Frappe

Fall is here......so why not enjoy it with this fun treat!!?

Pumpkin and Cream Frappe
1 cup unsweetened coconut milk or regular milk
2 Tbsp. pumpkin, canned (not pumpkin pie)
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 tsp. stevia or sugar
5 ice cubes
2 tbsp. whip cream, fat free
1 dash cinnamon, ground
Directions:
In a blender add coconut milk, pumpkin, vanilla, pumpkin spice, stevia and ice cubes. Blend until smooth.
Pour into a glass and top with whip cream and sprinkle of cinnamon.
Makes 2 cups

Calories including whip cream:  70.6,  Fat: 5.1,  Sodium:  16,   Potassium:  68,  Carbs:  4.4,  Fiber:  1.2,  Sugar:  2.2,  Protein:  1.5

Canning......Salsa

I shared this information with a friend and decided I should post it here too.

Here is the handout I had shared with her.....that led to more information and this post.

Diane wrote back....
It looks yummy - is it ok to can it? (water bath?)
It is funny - most recipes I find make like only 8 pints at a time - 
Most of us are used to doing a lot more than that - :)
ya know...if you're going to make the mess - you might as well do a lot!
thanks for sharing the recipe. If you come across one that uses tomatoes too - I would love it.
have a great day.

Hi Diane,

The recipe I gave you could be frozen but not canned as it is not a tested recipe for canning.  I did a little research for you......here is a tested and approved list of salsa recipes for you

http://www.ces.ncsu.edu/depts/fcs/pdfs/FCS516WAccessibleApril09.pdf 

There was a Peach Apple Salsa recipe listed for water bath canning...and it has tomatoes in it too.  Lots of good recipes on this bulletin.  When looking up recipes online for canning.....make sure that they are from a site that contains .edu  or .org in the address.  Most .com sites are just common folks who might be sharing their favorite canning tips/recipes but they are NOT TESTED and APPROVED.  THESE ARE NOT SAFE!!!!  It is scary what kind of liability they are putting on their heads and they probably do not even know it.  

As for big batches....I understand.....making one mess.  Just be sure you are following a recipe and not changing the main ingredients.  It's ok to change the spices and such but the fruits and vegetables should be carefully measured or the recipe is not tested and approved anymore.  Hope this makes sense.  

Sorry if this is more information than you wanted.  It is my Mom's fault.  I now understand her passion much more as I recently completed the Master Food Preserver course too.  

Happy Canning,

Karla

Diane wrote back......
I love it! Definitely not too much info.! I remember your mom looking at the salsa recipe I was using several years ago - and she told me to up the vinegar or add lime juice. 
Thanks for the info. I was wondering how many of the recipes I have found are just somebodies creation....that is scary!
Thanks again.
Diane

Garden Fresh Recipes

I was asked to put together some recipes using garden produce for the Gem County Garden Club....here is what I shared.

Garden Recipes by Karla

Watermelon and Strawberry Lemonade

8 c. cubed and seeded watermelon

1 c. strawberries, halved

1/2 c. fresh lemon juice

1 c. sugar

2 c. water  (you may substitute 7-up or anything bubbly instead of water and you may want less sugar)

Combine all the ingredients and blend until it is smooth. 

A fun trick: use frozen strawberries or cube the watermelon and freeze it ahead of time. Then you have a slushy drink - my favorite!!

Zucchini Stroganoff  - from my sister, Janet

In large fry pan, brown: 1 lb. hamburger & 1 diced onion (salt & pepper to taste)

Mix together: 1 can cream of chicken soup and 1 can milk

Pour soup mixture over the meat mixture.  Stir in 2 c. uncooked egg noodles & 2 c. of grated zucchini.

Simmer 10 minutes.  Stir.  Simmer 10 more minutes.  Stir in 2 T. fresh chopped basil and 4 oz. cream cheese.  Remove from heat and serve.  ( you may omit the cream cheese, that is my addition, it is yummy either way)

Dill Tomato Pasta Salad
Place in a large salad bowl:
14 1/2 oz. can diced tomatoes in juice or use 2 c. fresh tomatoes, diced
1/4 c. white wine vinegar
1/4 c. olive oil
1/2 t. each - dill weed, sugar, salt & pepper
1 clove garlic, minced
After well mixed, add:
8 oz. rotini pasta, cooked and drained
1/2 c. each - carrots, celery, cucumber and green onion, diced
2 T. fresh parsley, chopped
Toss to combine. Chill.  Stir before serving.

Karla's Pasta Salad

16 oz. bowtie pasta or pasta of choice

3 or 4 cucumbers, bite sized pieces

1 red onion, julienne

2 red peppers, julienne

2 T. each - Fresh parsley, chives and dill, finely chopped

Dressing

1 c. Miracle Whip

1/2 c. milk

2 T. lemon juice

2 T. sugar

1 t. each - salt, celery seed, dill weed

1/8 t. pepper

Cook pasta according to package directions, making sure to not overcook.  Rinse pasta and drain well.  Stir together in large bowl; the pasta, vegetables and herbs.  Refrigerate until well chilled.  Stir together the dressing ingredients and refrigerate.  Shortly before serving time stir the dressing into the pasta mixture.  Serve.

Salted Caramel Cheesecake

SALTED CARAMEL CHEESECAKE

Aug 9, 2012

• Justin requested a caramel cheesecake for his birthday. It's hard to find good caramels and he doesn't like anything too sweet; so,I made my own recipe. It was a hit. I have also made it with graham crackers instead of the Club crackers, but I prefer the Club crackers. Lately I have sprinkled course Kosher Salt over the top, the perfect finish touch. Now we call it Salted Caramel Cheesecake. Hope you enjoy it too!

SALTED CARAMEL CHEESECAKE

1/2 cup butter, divided in half
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Karo Light Corn Syrup
14 ounces Borden's Sweetened Condensed Milk, divided
1 1/2 cups Club Cracker crumbs
16 ounces Philadelphia Cream Cheese
3 eggs
1 tsp pure vanilla
1/2 cup sour cream

Stir together in a 2 qt. glass measuring cup: 1/4 c. butter, sugar, brown sugar, Karo and 1/2 c. sweetened condensed milk. Microwave on high for 7 minutes, stirring twice.
Mix together the cracker crumbs and 1/4 c. melted butter and pat into bottom of a 10 inch springform pan.
Remove caramel mixture from microwave and stir in the remainder of the sweetened condensed milk. Pour 2/3 c. of this mixture into another bowl and save for topping. Place the rest of the caramel mixture in mixer bowl.
Add cream cheese to the mixer bowl and beat on high for 1 minute.
Add eggs, vanilla and sour cream and beat on high for 1 minute.
Wrap outside of springform pan with 2 layers of aluminum foil. Pour caramel mixture over the crust in springform pan. Place springform pan in a larger pan filled with 1/2 inch of water and then place in a 325 degree oven and bake for 50 to 60 minutes, until center is set.
Remove from oven and remove springform pan from water. Remove the foil and cool cheesecake on a wire rack.
Remove springform pan and place in refrigerator until serving time (chill overnight for best flavor). Microwave the reserved caramel mixture for 20 seconds and then pour over the top of the cheesecake. Sprinkle with course Kosher Salt, to taste and serve.

Karalee's Spinach Pasta Salad

Here is another favorite from Karalee, that I am anxious to try.

Karalee's Spinach Pasta Salad

From the kitchen of Karalee Dobbs

Dressing:

½ c. vegetable oil

1 c. teriyaki sauce marinade

2/3 c. white vinegar

6 T. sugar

½ t. salt and pepper

Mix all dressing ingredients together. 

Combine:

16 oz. bow tie pasta (cooked and drained)

2-3 c. diced cooked chicken (optional)

1 bunch green onions chopped fine

Pour dressing over the above ingredients and marinate for 2-3 hours or all day ( I prefer all day.)

Just before serving add:

2 cans mandarin oranges (drained)

1 pkg.  fresh spinach (chopped)

6 oz. peanuts

6 oz. craisins

This makes the large Tupperware bowl full.  Just guessing, but probably 15-20 servings.  Great for parties where you need to bring a large salad.  I get lots of people asking for the recipe as it is different.

Karalee's Bowtie Pasta Chicken Salad

Karalee brought this salad to the Whiteley Picnic in June.  It was very good.  

Karalee's Bowtie Pasta Chicken Salad

From the kitchen of Karalee Dobbs

Chicken breasts - boiled w/salt pepper & onion (About 4 cups chicken cooked and diced)

4 cups (16 oz. bag bowtie shaped pasta) Cook 12 minutes, still a little firm. (I prefer the mini bow tie pasta.)

Combine:

2 - 8 oz. jars (Kraft or Hidden Valley) Cole Slaw Dressing

1 ½ t. salt

¼ t. pepper

4 T. green onions (optional)

2 c. mayonnaise

2 dashes thyme

2 pinches ginger

    mix with chicken and pasta and refrigerate overnight

Before serving add:

2 c. diced celery

4 c. red seedless grapes cut in half

4 c. unpeeled diced red apples

2 - 20 oz  cans Dole pineapple tidbits (drained)

1 ½ c. silvered almonds

Makes a LARGE salad.  Fills a large Tupperware bowl.

Serves 20-25

Cake Mix Add Ins.....

My nephew, Josh turned 21 on July 4th. My sister, Kristen called me and asked me if I would make him a birthday cake, since they were in the middle of moving and then coming here for the Atkinson Reunion.  She told me he wanted chocolate  fudge cake with chocolate ice cream filling and chocolate frosting, now that's a triple chocolate cake for sure.  Well, as I was getting ready to make the frosting Kristen called to say Josh would not be coming with them after all.  So, I decided I would just save the cake for Katie's birthday on the 7th.  Well, since that was the last day of the reunion I thought afterwards we could come home and celebrate  with cake because I couldn't take an ice cream cake up there because it wouldn't fit in my freezer.  But that afternoon Katie told me she had to leave shortly because her friends were taking her somewhere for a birthday surprise.  By this time the cake had her name on it and everything!  Well yesterday (July 18th) was Kasey's birthday, so I scraped off the "tie" from Katie and added "sey" and it became KASEY's cake.  And this time we finally ate it!  It was very yummy!  Lately it seems that cake mix cakes are really small and flat.  Marcia had recently told me how her niece adds extra ingredients to her cakes.  So I decided to try it  and see if I could make it a taller cake.  It worked out perfectly!!  Here is what I did......

Cake Mix Add Ins
1 cake mix and the ingredients listed on the package
then add:
1 additional egg
1 c. sugar
1 c. flour
1 c. sour cream
Mix as directed.  It will take about 10 to 15 minutes longer to bake.

ANOTHER VERSION.......
1 cake mix
then add 1 or 2 more eggs than the box says
Replace the oil with melted butter & double the amount
Replace the water with the same amount of milk

Recipe to make your bathtub SHINE!!!

This might not sound too exciting....but it sure is to me.  When we remodeled in 2009 we did not put a new bathtub in even though I would liked to have.  I had a hard time justifying a new tub just because the old one wasn't shiny any more.  I have tried every possible remedy from cleaning books, on the internet, and anything else I could find.  But as soon as my tub was dry.....it was not shiny.  Even though it was clean it was not shiny and to me it just doesn't seem really clean if it isn't shiny!!   Have you figured out that shiny is kinda important to me??? Here is the recipe that worked the magic......
To make tubs and sinks shine, use a lemon dipped in borax. Rub the lemon with the borax on the tub and sink. Rinse when done for a sparkling shine.

Read more: How to Make a Bathroom Shine | eHow.com http://www.ehow.com/how_2307649_make-bathroom-shine.html#ixzz1zbjtreq4
I suggest you wear rubber gloves and it did say if you don't have a lemon lemon juice would work.  I used 1 lemon and about 1/4 c. borax for 1 tub and 3 sinks.


Here are a few more ideas it gave for a shiny bathroom.

To remove soap scum build up from sinks and tubs use a cloth soaked in white vinegar. Wipe down the tub and sink with the vinegar, then use a different cloth and baking soda. Rub the baking soda all over the tub and sink. Rinse the tub and sink with water.

To clean a toilet, pour some vinegar in the toilet bowl and allow to sit for five minutes. Flush the toilet. If there are stubborn stains, pour the vinegar into the toilet bowl and scrub with a toilet brush.

To remove calcium build up on faucets, take some tissue paper soaked in white vinegar and wrap it around the faucet for two hours. Remove the tissue and rinse with water for a clean and shiny faucet.

To bring out the shine in a faucet, rub flour on the faucet with a dry cloth. Dust off the flour with a different cloth and the faucet will shine. Some people find that vacuuming works better for removing the dust.

Read more: How to Make a Bathroom Shine | eHow.com http://www.ehow.com/how_2307649_make-bathroom-shine.html#ixzz1zbkPBb8n