Ingredients
- 2 eggs beaten
- 1/2 cup dry bread crumbs
- 1/2 cup grated Romano or Parmesan cheese
- 1/4 cup fresh parsley minced
- 1 envelope spaghetti sauce mix divided
- 1/2 tsp salt
- 1-1/2 lbs ground beef
- 1/2 lb ground pork
- 1 8 oz can tomato sauce
- 1/2 cup water
Servings:
Instructions
- In a bowl, combine eggs, bread crumbs, cheese, parsley, 2 tablespoons spaghetti sauce mix, and salt. Crumble beef and pork over mixture and mix well.
- Shape into 20-24 meatballs. In a skillet, cook the meatballs until no longer pink; drain. Stir in tomato sauce, water, and remaining spaghetti sauce mix.
- Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Recipe Notes
Recipe courtesy of Shirley Lewis, Madison, WI.
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Ingredients
- 1 16 oz can sliced peacheslight sauce
- 1 pkg yellow cake mix
- 1 6 oz container peach yogurt or 2/3 cup plain yogurt
- 1 4 oz container frozen whipped topping, thawed
Servings:
Instructions
- Heat oven to 350 degrees. Generously grease and flour 2 round pans, 8-or 9-x1-1/2-inches. Drain peaches, reserving sauce. Add enough water to reserved sauce to measure 1-1/4 cups.
- Prepare cake mix as directed on package, except substitute sauce mixture for the water.
- Pour batter into prepared pans. Bake and cool as directed. Cut peaches into bite-sized pieces.
- Mix yogurt and whipped topping; fold in peaches. Fill middle layer with about half of the peach mixture and place second cake on top. Spoon remaining peach mixture over top of cake.
- Refrigerate about 2 hours or until chilled.
Recipe Notes
Recipe courtesy of Lavaughn Buehl, Janesville, WI.
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Ingredients
Cake
- 12 oz peanut butter
- 1 cup butter
- 1-3/4 cup white sugar
- 2 eggs
- 2-1/2 cups all purpose flour
- 2 tsp baking soda
- 1-1/2 cups milk
- Pinch of salt
Frosting
- 8 oz peanut butter
- 1/3 cup melted butter
- 1/2 to 1 cup granulated sugar
Servings:
Instructions
Cake
- Grease cake pan. Set oven to 350 degrees. Mix all cake ingredients well. Batter should be on the thicker (not too creamy) side. Pour batter into pan; flatten and bake for 20-30 minutes or until toothpick comes out clean.
- Cool and sprinkle sugar on top or use frosting. Cut into bar-shaped pieces. Peanut butter frosting or other types of frostings work well, but do not use jam or jelly frosting.
Frosting
- For the frosting, lightly melt peanut butter and add just enough melted butter until smooth and creamy. Add enough sugar to taste while retaining a creamy consistency.
Recipe Notes
Baker’s tip: Have a glass of cool water ready when spreading frosting on the cake to keep it from sticking to your spreading knife or spatula.
Recipe courtesy of Deana Block, Black River Falls, WI.
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Ingredients
Cake:
- 2 cups all purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/2 cup butter cubed
- 1/2 cup creamy peanut butter
- 1/4 cup baking cocoa
- 1/2 cup sour cream
- 2 tsp vanilla extract
Frosting:
- 3 cups confectioners’ sugar
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped salted or unsalted peanuts
Servings:
Instructions
Cake:
- Preheat oven to 350 degrees. Grease a 13-x9-inch cookie sheet. In a large bowl, whisk flour, sugar, baking soda, and salt. In a small saucepan, combine water, butter, peanut butter, and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring until just moistened.
- In a small bowl, whisk eggs, sour cream, and vanilla until blended; add to flour mixture, whisking constantly. Pour onto cookie sheet.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean. Prepare frosting while cake is baking.
Frosting:
- In a large bowl, beat confectioners’ sugar, peanut butter, milk, and vanilla until smooth. Remove cake from oven; place on a wire rack. Immediately spread frosting onto cake; sprinkle with peanuts. Cool completely.
Recipe Notes
Recipe courtesy of Rosetta Gruss, Marshall, WI.
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Ingredients
For the Dough:
- 10 Tbsp unsalted butter
- 6 Tbsp demerara or granulated sugar
- 1 egg yolk
- 1-1/2 cups all purpose flour
For the Topping:
- 1 cup chopped pecans
- 1/2 cup demerara or granulated sugar
- 6 Tbsp unsalted butter
- 3 Tbsp milk
- 1/3 cup bitter chocolate chopped
Servings:
Instructions
For the dough
- Preheat oven to 375 degrees. With an electric mixer, cream together the butter and the sugar. Add the egg and mix until well combined. Stir in the flour and combine to make a dough.
- Pat the dough into a 9-inch pie plate.
For the topping
- In a small saucepan, combine the chopped pecans, sugar, butter, milk, and chocolate. Heat over low heat until chocolate melts.
- Pour the chocolate pecan mixture over the pie dough. Bake for 30 minutes. Turn the oven off and let the pie sit for an additional 15 minutes. Serve while still warm.
Recipe Notes
Recipe and photo courtesy of the National Pecan Shellers Association.
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