Meredith Dillard Recipes

By NEMS Daily Journal

Caramel Cake
1 box Duncan Hines butter recipe golden cake mix
1 stick Imperial margarine, melted
23 cup water
1 teaspoon vanilla flavoring
3 large eggs

3 cups sugar divided
1 cup Pet evaporated milk
1 stick Imperial margarine
1 teaspoon vanilla flavoring

For the cake, preheat the oven to 350 degrees. Spray 2 (9-inch) cake pans with cooking spray and place a 9-inch wax paper circle in the bottom of each pan. Spray the wax paper lightly with cooking spray. In a mixing bowl, combine the cake mix, melted margarine, water and vanilla. Add eggs, one at a time, beating well after each addition. Beat mixture on medium speed 4 minutes. Pour batter into prepared pans and bake for 30 minutes. Remove pans from the oven and let cool for 1 hour.
For the icing, combine 21⁄2 cups sugar, milk and margarine in a heavy saucepan. Put remaining 1⁄2 cup sugar in a small black skillet. While the milk mixture is melting, let the sugar brown in the skillet. When the sugar starts to brown, bring the milk mixture slowly to a boil. After the sugar is brown and the milk mixture is boiling, pour the brown sugar into the saucepan. Stir constantly and let boil until a few drops in a bowl of cold water forms a soft ball (this should take 3 to 31⁄2 minutes). Remove from the stove and add vanilla. Beat slowly with a mixer for 3 to 4 minutes or until icing is set and ready to spread on cake.
Note: Caramel icing is very temperamental and will not be the same every time. It just takes practice and patience.

Chocolate Chip Pound Cake
1 box Duncan Hines butter recipe golden cake mix
1 small box instant chocolate pudding mix
1 cup vegetable oil
14 cup water
4 eggs
1 (8-ounce) container sour cream
1 tablespoon vanilla flavoring
1 (6-ounce) package chocolate chips

Preheat oven to 325 degrees. Spray a Bundt pan with cooking spray. Combine all ingredients, except chocolate chips. After all is mixed well, fold in chocolate chips. Pour batter into prepared pan and bake for 1 hour. Let cake cool in pan for 15 minutes before removing.

Cheesy Mac ’n’ Cheese
1 (7-ounce) package macaroni
1 teaspoon salt
1 pound Velveeta cheese
1 stick margarine
12 cup milk
Boil macaroni in a pot of salted water until macaroni is done. Drain and pour back into pan.
While macaroni is boiling, melt cheese, margarine and milk in the microwave. Stir often and don’t let mixture burn. Pour cheese mixture over macaroni and mix well. Pour into a 9×13-inch casserole dish, cover with foil and bake at 350 degrees for 30 minutes. If you want more cheese, cut some up and stir it in with the macaroni mixture.

Sweet Potato Crunch
3 cups cooked, mashed sweet potatoes
1 cup white sugar
12 cup brown sugar
34 cup milk
1 teaspoon salt
12 stick margarine, melted
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring (optional)

2 cups brown sugar
1 cup finely chopped pecans
23 cup self-rising flour
2 sticks melted margarine

Beat potatoes until fluffy. Add sugars, milk, salt, margarine, eggs, cinnamon and flavorings and mix well. Set aside and combine all topping ingredients.
Grease a 9×13-inch baking dish and spread half of topping in the bottom. Pour sweet potato mixture in the dish and top with remaining topping mixture. Bake at 350 degrees for 30 minutes or until the sweet mixture is done. If the mixture shakes when you shake the pan, cook another 5 to 10 minutes.

Crock-Pot Venison Steak
1 pound venison steak (not tenderized)
14 cup salt
14 cup vinegar
Cavendar’s seasoning
1 onion, sliced
1 (12-ounce) can of Coke

Fill a large bowl half full of water. Add salt and vinegar. Mix together. Place steak in water and cover. Refrigerate overnight. The next morning, rinse the steak and sprinkle both sides of the steak with Cavendar’s. Place in a Crock-Pot and put a slice of onion on each piece of steak. Pour the Coke in the pot and cook on high for 1 hour. Reduce heat to low and cook 7 to 8 hours, Pour off the liquid and serve with mashed potatoes or rice.

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