TAILGATE CAKE

1 Box German Chocolate Cake Mix
1(12oz.) Packe Semisweet Chocolate Chips
1 Cup Miniature Marshmallows
1/4 Cup Butter, melted
1/2 Cup Brown Sugar, packed
1/2 Cup Chopped Pecans or Walnuts

Preheat oven to 350 deg. Spray a 9x13 inch pan with baking spray. Prepare cake mix as directed on pkg. Fold chips and marshmallows into batter. Pour into prepared pan. Drizzle melted butter over batter. Sprinkle with brown sugar and top with nuts. Bake 45 to 50 minutes or until the cake tests done. Serve warm or cold keeping it in the pan.

APPLESAUCE BATH

I was over at my daughter's the last weekend as she has and still is very, very sick. She really does need prayer.
 I was talking to a friend on the phone to ask what we could do for her. This friend said to take a bath with some epsom salts in it and it might would help her.
 So my granddaughter heard me talking and went into the kitchen and brought me a 4 pack of applesauce.
I thought she wanted me to open it for her to eat. I ask did she want some and she said no to give it to mom for her bath.
 I said bath and she said yes that is what she told you to put in the bath for mom. That made my day. I could not help but laugh.
It wanted to help it's mom so bad and thought that is what she needed.
 She is still in need of prayer. She has no hospital insurance and is trying to work and is so sick at the same time. It is so sad that people who really need to go to the doctor can't because of no insurance. Where she works at does not have any as she is part time so it throws her off. But I know that God can help when no one else can. Just remember her in prayer......

SWAMP SOUP

2 Tablespoons Olive Oil

3 Stalks Celery
4 Medium Carrots
1 Large Onion
3 Cloves Garlic
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1(28oz.) Can Tomato Sauce
45 oz. Diced Tomatos Or 3(15oz.)can use one can with basil and oregano in them
11/2 Teaspoon Chicken or Veg. Bouillon
11/2 Cups Water or can use the liquid chicken broth
1(10oz.) Pack Frozen Spinach
6oz. Block Swiss Cheese

Clean and chop the onion. carrots, celery and garlic. Cook in a large pot with olive oil over medium heat until the vegs. are soft. Around 5 minutes. Stir in the basil and oregano and cook one more minute. Pour in the cans of diced tomatoes and tomato sacue. For the tomatoes you can use 3 (15oz.) cans.  Next add the chicken broth or the water and chicken bouillon. Add the brick of frozen spinach. Allow the mixture to heat through, stirring to break ti up. When the soup is heated through, dice the swiss cheese in cubes.. Reduce the heat to low or turn the heat off completely. Drop in the swiss cheese and stir it in. The cheese will melt and become gooeybut will remain in clumps. If the heat is to high it will just melt to much. You can also add the cheese to each bowl when you serve it and let it melt that way.

BLUE PAINTER TAPE

If you have leftovers or what ever that you would need to label. Then use a sharpie and blue painters tape for labeling. The tape will lift off and will not stick to stuff. You can discard it and it will not leave a lot of gook on anything. If you have bowls for pot luck then just use it and then bring them home and wash them without have to scrape regular masking tape off of them.

HOW TO MAKE BROWN SUGAR

If you are  out of Brown sugar, but you have granulated sugar and you have molasses. The recipe for brown sugar is 1 cup sugar and 2 Tablespoons molasses. In a stand mixer (can be done by hand with a fork). Put the sugar and molasses in your mixer bowl and with the whisk attachment, run on medium speed till all mixed, this may take a while to do. But it does go together. If you have some clumps that refuse to break up, use a fork to break them up. You will then have brown sugar.

NO BAKE FRITO CORN SALAD

2 Cans(15oz) Corn with Peppers/Fiesta Corn or Southwestern Corn, drained
1 Bunch Green Onions
1/2 Cup Mayo
2 Tablespoons Veg. Oil
Frito Corn Chips, crushed


In a medium bowl empty your corn and peppers. Chop the green onions and then combine them witht the corn and peppers.  Use as much as you like. Add the mayo and veg. oil to the corn mixture and toss to coat the

vegs well. Cover the bowl with a lid and ref. for 4 hours or overnight. Sprikle the crushed Fritos on top of the corn before you serve this. Add as much Fritos as you like as this it what makes it so good. But do not add until you are ready to serve this as they will get soggy.

FRESH APPLE-CREAM CHEESE BUNT CAKE

CREAM CHEESE FILLING:

1 (8-oz.) Box Cream Cheese, softened
1/4 Cup Butter, softened
1/2 Cup Granulated Sugar
1 Larg Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla Extract
APPLE CAKE BATTER:

2 Cup Chopped Pecans
3 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Cup Firmly Packed Light Brown Sugar
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Nutmeg
1/2teaspoon baking soda
1/2 Teaspoon Ground Allspice
3 Eggs, slightly beaten
3/4 Cups Canola Oil
3/4 Cup Applesauce
1 Teaspoon Vanilla Extract
 3 Cups Peeled and finely chopped Granny Smith Apples(11/2 Lbs.)

PRALINE FROSTING:

1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
6 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar
Preparation

 Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla. Beat just until blended.
Prepare Batter: Preheat oven to 350. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ings. in a large bowl. Stir in eggs and next 3 ings. stirring just until dry ings. are moistened. Stir in apples and pecans. Save some of the toasted pecan for garnish on top of cake. Spoon 2/3's of apple mixture into a sprayed and floured bunt pan. Spoon cream cheese fill over apple mixtue, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. If to thick to do this then just use it as a tunnel and don't try to swril. Spoon remaining apple mixture over cream cheese filling. Bake at 350 for 1 hour and 15 minutes or until a tootpick comes out clean.
 Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely around 2 hours.
 Prepare Frosting: Bring 1/2 cup brown sugar, 1/2 cup butter, and 4 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with some of the toasted pecans.