
Scuderi Fast Fake-Baked Ziti

1 box chocolate cake mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.) packages of Instant Oreo pudding
4 cups milk (2 % or higher)
crushed Oreo cookies
Directions:
1. Make cake mix according to directions and bake in a well-greased 9×13 pan.
2. Just before cake is done, start making pudding. In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn’t runny but not fully thickened into pudding.
3. When cake is finished, while still warm, poke holes all over cake (about 1 inch) intervals using a wooden spoon handle or a straw. Pour pudding mixture over warm cake. Spread it out with a spoon, gently pushing the pudding down into the holes.
4. Put cake in the refrigerator and allow it to cool completely, about an hour. Once it is set, top with crushed Oreo cookies. The cake needs to be refrigerated.
Source: www.thecountrycook.net
Homemade Playdough
Ingredients:
1 cup all purpose flour
2 tsp cream of tartar
1 cup water
1/2 cup salt
1 TBSP oil
food coloring (I have used liquid drops and gel. Either one works great!)
Directions:
1. Mix flour, cream of tartar and salt together in a saucepot (no heat yet!). Add water, oil and food coloring.
2. Stir mixture together. Make sure you have the right amount of food coloring so that it is the color you want. This is the only chance you have to add more coloring!
3. Turn heat on high and stir constantly until it forms a ball. This happens really fast!
4. As soon as it has formed a ball and most of the wetness is gone, dump playdough onto a counter or cutting board. Let cool for a few minutes, and knead to until smooth. If you overcook it, the dough will be a little dry. I like to take it off the heat with a little wetness still showing in the dough, and then knead it until smooth. (See picture and explanation below.)
5. Store in a plastic bag. Have fun! (I put it in a plastic bag while still warm, so it keeps the moisture and does not dry out.)
Note: I always make a double batch, or a few batches with different colors. One batch will not be quite enough to share happily with 2 or 3 children. More is better!
Source: Adapted from Cookin’ With Home Storage by Vicki Tate
This is what it looks like as it starts forming a ball. See how it is still wet? At this stage, I would flip the dough over and let the wet part touch the hot pan and then take it out with just a few wet spots on the dough. Once you make your first batch, you’ll understand how fast it forms a ball, and when to take it out of the pan!
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Photo Courtesy of LDS.org |
I recently had a birthday and my sweet mom made me an out-of-this-world cake. (Thanks, Mom!)
Looks pretty tasty, right? Thank goodness I married a New Englander who introduced me to the lovely Whoopie Pie years ago (which did you know were originally called hucklebucks?!). This icing when paired with a dark chocolate cake is pretty much an inverted whoopie pie. Whoopie!
Marshmallow Buttercream Icing
1 C. Butter, at room temperature
7 oz. Marshmallow fluff (my preferred brand… Fluff)
2 C. Powdered Sugar
1-2 tsp. Vanilla, according to taste
1. In a mixer (or using a hand mixer), cream the butter until fluffy.
2. Add the marshmallow fluff and beat until fluffy, aprox. 2 minutes.
3. Add powdered sugar, beat for 2 minutes then add vanilla, beat for 1 minute.
This should make enough to frost a two layer 9-inch circle cake.
I love recipes that I have all the ingredients to at all times, and this is one of those. This is definitely one of our family’s favorite meals. There is never any leftovers! It is an as “easy as it gets” recipe and so delicious!
2 lbs. lean ground beef
1 pkg. taco seasoning
1 -14.5 oz. can of petite diced tomatoes
3 cups beef broth
1 -3/4 cup water
1 box of elbow macaroni
Cheese Sauce:
4 TBSP. butter
4 TBSP. a.p. flour
1 -1/2 cups of milk
2 cups shredded cheddar cheese
1 tsp. salt
1 tsp. pepper
Brown the ground beef and then drain off the grease. Stir in taco seasoning, tomatoes, beef broth, water, macaroni and stir well. Cooking on medium high heat. Continue to stir until it starts to bubble. Then reduce the heat to simmer and cover the dish, cooking for about 12 minutes or until the macaroni noodles are done to your liking.
Just as soon as you cover the macaroni, start your cheese sauce. Melt the butter in a saucepan over medium heat and then just before its completely melted add in your flour. Stir for about 2-3 minutes and then add the milk. Bring this to a boil, continuing to whisk the whole time. Remove from the heat and add the cheese and stir until melted. Salt and pepper.
When the macaroni mixture is ready, pour in the cheese sauce and stir well to incorporate it.
adapted from Kevinandamanda.com
I love summertime–not for the heat and humidity, but for the produce! And summer is when we have all sorts of blueberry treats. This recipe for Blueberry Cobbler is one I have used for several years. I saw it first on Mennonite Girls Can Cook, a favorite recipe blog of mine. Their blog inspired me to start Mormon Mavens, so I have a special affinity for that particular site.
Ingredients:
5 cups fresh or frozen blueberries
2/3 cup sugar
3 Tbsp. cornstarch
1 cup flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter
1/2 cup buttermilk
1. Combine berries, 2/3 cup sugar, and cornstarch in a large microwave safe bowl. Gently turn the berries around in the bowl to cover evenly with the sugar and cornstarch. Microwave for 3 minutes, stirring at the halfway point. Gently stir, then pour the berry mixture into a greased 8″ pan.
2. In another bowl, combine the remaining dry ingredients. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. Drop batter by spoonfuls over the hot berry mixture.
3. Bake at 425 degrees for 20-25 minutes. Allow to cool for half an hour so that the blueberry juices can thicken a bit. Serve with whipped cream or ice cream.
I usually double this recipe and use a 9″x13″ pan.
Source: Mennonite Girls Can Cook
This is a recipe I got from my cousin, who got it from Pinterest. The recipe is for chicken enchiladas of sorts but we found that we like the sauce so much that we have it on had for salad, quesadillas, beans, rice, and veggies. It kind of is our new ranch. In her recipe she just called it the sauce, but I will name it Sweet Tomatillo Dressing. You can find the original recipe here:
http://ourrecipeclub.blogspot.com/2011/01/callis-burrito-chicken-enchiladas.html?m=1
1 Cup Salsa Verde
1 pkg Buttermilk Ranch (I just use ranch seasonings so I can avoid MSG)
1/3 cup fresh Cilantro (I add a bit more because I love it)
1/3 cup Sour Cream
1/3 cup Mayonnaise
1 tsp mince Garlic
1/2 tsp coarse Salt
1 Tbsp fresh Lime Juice (I usually to help with the flavor and to maintain freshness, probably a whole lime)
1/4 tsp Cumin
1/4 cup Sugar (I use honey and it works great but honey is sweeter so I just add it to taste)
Put all ingredients in blender and blend until smooth.