We Love to Send a RAK - August Swap Recipes!

Red Velvet Cupcakes with Cream Cheese Frosting by Mel W.

Ingredients Needed:

For the cupcakes-

2 1/2 cups of regular Flour

1 1/2 cups of Sugar

1 Teaspoon Baking Soda

1 Teaspoon of Salt (you can cut this in half if you are watching your sodium)

1 Teaspoon of Cocoa powder

1 1/2 Cups of Vegetable oil

1 Cup of Buttermilk @ room temperature

2 Large Eggs also @ room temperature

2 Tablespoons of Red Food Coloring

1 Teaspoon of White Distilled Winegar

1 Teaspoon of Vanilla OR Cherry extract

For the Cream Cheese Frosting-

1 pound of Cream Cheese , softened

2 sticks of Butter (salted not unsalted)

1 Teaspoon of Vanilla Extract

4 cups of Confectioners Sugar (sifted is better but not necessary)

Preheat Oven to 350F

Line two cupcake pans of 12 with cupcake papers 

In a medium sized bowl sift together all your dry ingredients.

In a Larger bowl beat together the Oil , Buttermilk, Eggs , Vinegar , Food 

Coloring and your Extract of choice. Try to use a handheld mixer to mix well.

Next add the dry ingredients that you sifted into the wet mixture a little at a 

time to combine nicely.

Fill your muffin tins 2/3 of the way with the mixture and bake for 20-24 mins. 

Test cupcakes

for doneness with a toothpick. Remove from oven and cool. 

While those are baking you can prepare your Frosting and set aside..

Beat in a Large Bowl the Cream Cheese, Vanilla & Butter until smooth..then add 

the sugar.. mix on low until just combined then beat at a high speed for another 

min or so until fluffy.

You can add a garnish of your choice such as Cherries on the tops of your 

cupcakes after frosting them..Be sure to wait until the cupcakes are cool to 

frost them.. : ) Hope you like it!"

Joe's Squash and Tomatoes on the Grill by Liz Valleli

1 green squash sliced

1 yellow squash sliced

2 tomatoes sliced

1 medium onion sliced

aluminum foil

1/2 stick butter

sprinkling of oregano to taste

Take a large sheet of aluminum foil and layer the ingredients in the order listed above.  

Seal all the edges...vent the top of the aluminum foil and put on the grill for 20 minutes....

Delicious!

Fruit Pizza by Brinda Paramore

1 16 oz tube sugar cookie dough

1 can sour cream icing

16 oz bag strawberry pie glaze

1 qt strawberries (cleaned and cut up)

2 bananas (cut into 1/4 thick slices)

1 16 oz can pineapple (drained)

1 8 oz can mandarin oranges (drained)

1 kiwi (peeled and thinly sliced)

1 pint blueberries

Spread and bake cookie dough on pizza pan or cookie sheet as directed.  

Wash and cut fruit.  Mix all fruit with glaze.  Chill until needed.

Cool cookie dough.  When cool spread sour cream icing over dough.  

Then add fruit mixture on top.

Keep chilled until ready to serve.

Popo’s Devil Whipped Out of a Cow by Christi Usher

1 l2 oz. Tub Cool Whip

1 10 oz. Container Cottage Cheese

1 Sm Box Jello (I like strawberry/Banana or Cherry)

1 Sm Can Crushed Pineapple (drained)

½ Jar Maraschino Cherries (diced small)

In a large bowl, mix Cool Whip, cottage cheese and packet 

of dry red Jello mix together.  Stir well.  Add drained pineapple

and diced cherries and stir well.  Make sure all ingredients are mixed together well.  Put a lid or cover over your bowl and refrigerate to keep cool.  Serve chilled.  Serves several people a

nd is wonderful by itself or as a topping over a warm slice of

home made gingerbread.

Shrimp Salad by Wendy Adams

1 bag (10 oz) ready to eat American
blend salad (ice berg lettuce,
romaine, red cabbage, carrots and
radishes)
12 slices ready to eat cooked bacon, 
cut into pieces
1 large tomato, cut into wedges
1 avocado, pitted, peeled 
and cut into wedges
1/2 lb small cooked shrimp,
peeled with tails removed

1/3 cup Ranch dressing
1/2 tsp grated lemon zest
Serves 4

1. Mix Ranch dressing and lemon zest.

2. In serving bowl, toss salad greens, bacon and shrimp with dressing
until coated. Garnish with tomato and avocado.

Serve with toasted bread and fruit wedges for a refreshing 
summer meal!

Mom’s Lunar Rhubarb Cake – By Christy Fillmore

1 egg

1-1/2 C Sugar

1 tsp Vanilla

12 C  Margarine

2 C   Flour

1 tsp Baking Soda

½ tsp Salt

1 C Sour Milk

2-1/2 C Chopped rhubarb + extra flour

Topping:

1 C   Brown sugar

2 tsp Cinnamon

¼ C   Margarine

Cream together egg, sugar, vanilla, margarine; 

then add sour milk

In separate bowl, mix flour, baking soda, salt

Combine wet/dry, alternating, then add rhubarb 

(after coating it with flour)

Pour into greased 9x13 pan, mix topping and 

sprinkle on top

Bake 350 degree oven for 45 minutes.

Peanut Butter Cookies by Lyn Bernatovich

1 C   Shortening (Crisco)

1 C   Granulated Sugar

1 C   Brown Sugar

1 tsp Vanilla

2 Eggs

1 C   Peanut Butter (crunchy works well too!)

2 C   Sifted Flour

2 tsp Baking Soda

1 tsp Salt

Cream shortening, sugars and vanilla.  Add eggs; 

beat thoroughly.  Stir in peanut butter.  Sift dry

ingredients together and stir into creamed mixture. 

With a teaspoon of dough, form into walnut size balls. 

Place on ungreased cookie sheets.  Press with back

of a floured fork to make a criss/cross pattern.

Bake 350 degree oven about 10 minutes.  Makes 5 dozen.

Strawberry Pizza by Sandy Larsen

Crust                               Middle

1c. flour                           1 8oz. pkg Phila. cream cheese soft

1/4c. powder sugar        1/2c. sugar

Topping

1 can pie filling can be any flavor

Crust

Blend ingredients together; spread into 12" pizza pan

Bake 325 until light brown. App 12 min.   Cool

Middle

Blend together cream cheese and sugar

Spread over cooled crust.

Topping

Top with pie filling

Chill 1 hr.     Serve

Double all for lg. jellyroll pan.