Cook of the Week: Sherry Norman recipes

Adam Robison | Buy at photos.djournal.com Bacon Cheese Spanish Dip

Adam Robison | Buy at photos.djournal.com
Bacon Cheese Spanish Dip

Turtle Cake

1 box chocolate cake mix

1 can sweetened condensed milk

1 bottle caramel ice cream topping, divided

1 (12-ounce) container Cool Whip

1 cup finely chopped pecans

Prepare cake according to package directions and bake in a 9×13-inch pan. Let cake cool a little, then poke holes in the top of the cake and pour the sweetened condensed milk over it. Top with 12 bottle of caramel topping. Top with Cool Whip and the rest of the caramel topping and the pecans. Best when chilled overnight.

Hershey Chocolate Cake

7 (1.5-ounce) Hershey candy bars

1 stick margarine

2 cups sugar

4 eggs

1 cup Hershey’s chocolate syrup

212 cups cake flour

12 teaspoon salt

14 teaspoon baking soda

1 cup buttermilk

Melt candy bars in microwave until smooth. Combine butter, sugar and melted chocolate. Add eggs, one at a time, beating well after each addition. Add chocolate syrup and mix well. Combine flour, salt and soda. Add flour and buttermilk alternately to chocolate mixture, beating well. Pour batter into a greased and floured Bundt pan and bake at 350 degrees for 1 hour.

Blueberry Cream Cheese Pound Cake

1 box yellow cake mix

14 cup sugar

3 eggs, lightly beaten

1 (8-ounce) block cream cheese, softened

12 cup canola oil

1 teaspoon vanilla

114 cups blueberries

In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla.

Beat on low speed until just blended. Scrape bowl and beat 4 minutes on medium speed. Fold in blueberries. Pour batter into a greased and floured Bundt pan. Bake at 350 degrees for 40 to 45 minutes.

Baked Meatballs

2 (2-pound) bags frozen meatballs

2 (20-ounce) cans pineapple chunks

1 (32-ounce) can pineapple juice

2 (32-ounce) bottles ketchup

1 jar honey

3 bell peppers, chopped

2 onions, chopped

14 cup Worcestershire sauce

Combine all items in a large serving pan. Cover with foil and bake at 350 degrees for 90 minutes.

Bacon Cheese Spinach Dip

1 (10-ounce) package frozen spinach, thawed and drained

1 (16-ounce) box Velveeta processed cheese

4 ounces cream cheese

1 can Ro-tel tomatoes

8 slices cooked, crumbled bacon

Combine all ingredients and place in a microwave-safe dish. Microwave, stirring often, until cheese is melted. Serve in a bread bowl with tortilla chips.

Creamy Ranch Corn Salad

2 cans whole kernel corn, drained

1 can black beans, rinsed and drained

1 cup ranch dressing

2 cloves garlic, minced

2 onions, chopped

1 medium tomato, seeded and diced

1 small red bell pepper, diced

1 jalapeño pepper, chopped

Combine all ingredients. Cover and refrigerate until ready to serve.

Southern Praline Cake

1 box butter pecan cake mix

1 can coconut pecan frosting

4 eggs

34 cup canola oil

1 cup chopped pecans, divided

Combine cake mix, frosting, eggs, oil and 12 cup of pecans. Sprinkle remaining 12 cup pecans in the bottom of a greased and floured Bundt pan. Pour batter over pecans. Bake at 350 degrees for 45 to 50 minutes. When cool, you can serve the cake plain or combine some powdered sugar with a little water or milk and drizzle that over the top.

Easy Apple Carrot Cake

1 (21-ounce) can apple pie filling

1 box Betty Crocker carrot cake mix

1 teaspoon almond extract

2 eggs, beaten

1 can cream cheese frosting

Pour apple pie filling in a mixing bowl and chop apples into small pieces. Add cake mix, almond extract and eggs and mix well.

Pour batter into a greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes. Let cake cool and frost with cream cheese frosting.