Week #16 of MADE IT ON MONDAY

Welcome to Made it on Monday Weekly Link Party!

Please follow these Simple rules:

1.You MUST be a follower of Lark's Country Heart

2. Please grab a Lark's Country Heart OR a Made it on Monday Button and place it on your blog. Linking it back.

3. You may submit up to (3) recipes per week.

4. Please pay it forward by visiting at least (2) other blogs.

5. Only link to the submitted recipe, please.

Pasta de Fagioli

My "take" on my fav. Olive Garden Soup

My husband is not a big soup kind of guy. And he likes this soup!

I am not even going to tell him it is a low fat/healthy soup. (lol)

This makes a LARGE pot of soup, perfect to share with a friend.

1 lb. Extra Lean ground beef; cooked & seasoned

1 C. Shredded Carrot

1 C. Chopped Celery

1 C. Fresh Zucchini; diced

1/2 C. Onion, chopped

2 (14.5 oz.) Hunt's Diced Tomato's: Basil, Garlic & Oregano style

2 (14.5 oz.) 99% Fat Free Beef Broth

1 (15.5oz.) Red Kidney Beans;drained

1 (15.5oz.) Great Northern Beans;drained

2 (8 oz.) Hunts Tomato sauce: Basil, Garlic & Oregano style

1 (24 oz.) Hunt's Traditional Spaghetti Sauce

10 0z. pkg. Small Pasta;uncooked

2 tsp. Italian Seasoning

2 tsp. ground Oregano

4 TBSP Frank's Hot Sauce

Pepper

Place the fresh veggies in large pot and saute foe 2 minutes. Add in the cooked meat plus all other ingredients, except the pasta. Simmer for 15 minutes. Then add in pasta and cook on low for 40 more minutes.

Now all you need is a side of bread sticks!

Soup with a smile,

Lark

Week 15 Made it on Monday TOP 3

Wow...can you believe how HOT it  has already gotten? I mean I swear it hit 101 degree's on the official 1st Day of Summer. I am a 80 degree kind or girl! And when it gets this HOT...I really like to keep Dinner simple. Trying not to heat the oven.

However.....there were a TON of wonderful recipes this week that I will take the "chance" of using my oven for. And that leads me right into the #1 pick!

#1 pick goes to Brenda's Canadian Kitchen 

"Almost Famous" Macaroni Grill Rosemary Bread

#2 Looks and sounds  like a "V"- Friendly meal with a ton of flavor!

It is brought to us  by: Greenderella

Vegetable Enchiladas

#3 Call's out to my Carb craving body. Fake-It-Frugal

Got it "right" with this Divine recipe!

T.G.I.Friday's Potato Skin's

 As you can see..my home will be just as HOT as it is outside!  (lol)

Thank you ALL so much for linking up. What a great turn out we had! I am sure there are a few of you that will also be heating up your home as well.

*Don't forget to grab a "I was featured" button. And be sure to link up to next week's Made it on Monday "party".  *Links are open every WED.-SAT.*

Better than Starbucks Blueberry Scone's

Anyone who really knows me, know my one big "vice" or "treat" I don't deprive myself is getting a Starbucks Frapp. when I go into town. Now that being said, I don't get to indulge very often. I live 100 Miles North of Las Vegas, it isn't just a 15 minute drive to the corner Starbucks. (lol)   I know a lot of friends that say the Scones (Pumpkin & Blueberry) are out of this world good. I am always trying to figure out recipes of something I have tasted. So I bought one of each. Now I know why everyone goes to Starbucks for their COFFEE!!!  I was very disappointed in the Scones. I thought they were pretty dry and bland. Now I had a challenge! I think I more than improved on the taste. YOU be the judge.

Better than Starbucks Blueberry Scone's

2 C. Flour

1/2 C. Sugar

2 tsp. Baking Powder 

1/8 tsp. Salt

Dash of Cinnamon

6 TBSP. Cold Butter; cut in pieces

1 C. Blueberries

1 Egg

1/2 C. Milk

1 tsp. Almond Extract

Crumb Topping:

1/4 C. Brown Sugar

1/4 C. Flour

2 tsp. Cinnamon

2 TBSP. Cold Butter

Preheat oven to 400

Mix together the flour, sugar, baking powder, salt and cinnamon. Cut in the cold butter and blend until you have crumb size pieces of butter in the mix. Next add the egg, milk and the almond extract. Fold in berries mixing well. This dough will be sticky. Flour surface, place dough on flour and sprinkle with more flour so you can handle the dough. Pat into a thick round. Cut into 8 triangles. Place on a parchment lined sheet pan.  Melt about 4 -6 TBSP. of butter and brush onto each scone. Sprinkle with the crumb topping. Bake for 18-20 minutes. *These will spread out a little when baking.

Now that is a "berry moist" scone!

Happy Baking,

Lark

Strawberry Choc.-Chip Scones

I am loving all the fresh fruit that I can buy right now. In fact I think I have only eaten fruit today...... And when the fruit starts to "turn" before I can eat it all, I find a recipe to use it in. And that is just where I got the idea to make these.

Lark's Country Heart

 Strawberry Choc.-Chip Scones

*adapted this from  Cook with Sara's: Strawberry Scones*

2 Eggs

1/2 C. FF Sour Cream

1 C. FF Milk

4 1/2 C. Flour

1 1/2 C. Sugar

2 TBSP. Baking Powder

1 tsp. Salt

1 C. Margarine; cubed in pieces

2 C. Fresh Strawberries; chopped

1 tsp. Almond Extract

1/2 tsp. Cinnamon

1/2 C. Mini Chocolate Chips

Preheat Oven to 425

Start by beating together the milk, sour cream, almond extract, cinnamon and eggs then set aside.  In a large bowl or mixing bowl add the flour, sugar, baking powder, and salt. Add the pieces of Margarine and cut together until well blended. Next add the cho.-chips and coat with flour mixture.Doing the same with the strawberries. Pour in the wet ingredients, stir well. Turn out onto a parchment lined sheet pan, forming into 1 or 2 rounds. Using a lightly sprayed knife cut into the  desired portion size. I then sprinkled with just a bit more of sugar.

Bake on middle rack in the oven for 20-24 minutes or until center is done. Make sure to allow the scones to totally cool before separating.

*Some things you might want to add: coconut, almonds, orange or lemon zest. You could make a nice glaze to top it off as well.

*Note: These are NOT a sweet scone*

Happy Baking!

Lark 

Breakfast Panzaella

Lark's Country Heart

I had some "day old bread" just begging me to do something with it. So of course I had to think up something. I had also just bought some fresh fruit. So this is what I created. It was so good! Perfect way to start the day. Even My "picky" eater's loved the combination.


8 C. Day old Bread or Plain Croutons
1 Stick of Butter, melted
Cinnamon/Sugar (mix together 1 C. Sugar w/ 4 tsp. Cinnamon)
2 C. Fresh Blueberries
2 C. Fresh Strawberries
1 C. Fresh Nectarines, copped
*Optional add in: Shredded Coconut, Toasted Almonds*

Heat oven on Broil
Place the Cubed day old bread in large bowl. Pour melted butter over bread and toss until coated. Then sprinkle 1/4 C. Cinnamon-Sugar mixture over and toss again.* You can add as much of the sugar mixture you would like.*  Place on a sheet pan. Broil for 2-3 minutes. Watching carefully, so not to burn. Stir the bread up & continue to cook until crisp. While you are letting the bread cool, cut up & mix
all the fresh fruit together.
When bread is cooled mix with the fruit. Top with toasted Coconut & almonds just before serving. Due to the bread getting "soggy", this doesn't store well. So make sure you mix the fruit with the bread right before serving.


Have a great day!
Lark

Made it on Monday Week #15

Welcome to Made it on Monday!

Please follow my simple rules:

1.You MUST be a follower of Lark's Country Heart

2. Please grab a Lark's Country Heart OR a Made it on Monday Button and place it on your blog. Linking it back.

3. You may submit up to (3) recipes per week.

4. Please pay it forward by visiting at least (2) other blogs.

5. Only link to the submitted recipe, please.

Mom's Potato Salad for a Crowd

Everyone thinks their Mom's Potato Salad is the best. Well I just so happen to REALLY have THE BEST RECIPE! I think the reason this recipe is far above the rest is due to the Italian dressing and marinating the potato's over night. BAM! You will taste the difference.It does make a very large amount. So if you need a salad to feed a crowd, here y'all go!

Lark's Country Heart

Home Style Potato Salad 
8 lbs. Potato's peeled, cubed , boiled
1 Onion chopped
1 C. Celery chopped
12 Hard boiled eggs
Dill pickles; finely diced
1 1/2 C. Zesty Italian Dressing
2 C. Mayo *NOT Miracle Whip*
1/4 C. Mustard
Salt & Pepper to taste


In a Large bowl place cooked and cooled potato's. Pour dressing over and stir. Toss in diced onion, celery and pickle. Cover and Chill over night. The next day add in chopped eggs, salt & pepper. Mix together the Mayo and mustard and stir into the salad. Chill until ready to serve.


Pot Luck and Picnic Perfect!
Country Kisses,
Lark

 

Stuffed Zucchini

With Summer here and gardens are producing, I thought I would share with you a Simple, Healthy recipe. You can also substitute Eggplant or Spaghetti Squash for the Zucchini.  I prepared this dish in the oven (due to the fact than I forgot to fill the propane for the grill! UGH!) It is very simple to do this on the grill as well.

Lark's Country Heart

Stuffed Zucchini

1 (8oz.) Can Hunt's Basil, Garlic, Oregano Style Tomato Sauce

1 lb. Extra lean Hamburger or Turkey Burger

1/2 tsp. Cumin

1/2 tsp. Garlic Salt

1/2 tsp. Onion Powder 

1 tsp. Italian Seasoning

dash of pepper

Sea Salt

Olive Oil

3-4 small Fresh Zucchini

 Sliced Provolone Cheese

Cut Zucchini length wise, scoop out seeds. Drizzle with olive oil and sprinkle with sea salt & pepper. Place on baking dish and bake in oven @ 350 for 15 minutes. While squash is cooking prepare the meat mixture. In a small pan brown meat with seasoning. Then add in tomato sauce.

When zucchini is done fill with meat filling and top with a slice of cheese.

Return it back to oven on Broil to melt the cheese.

Very filling and healthy.

Country Kisses,

Lark

Made it on Monday TOP 3 Picks for last week.

What a great link up we had last week!
*If you are new to Made it on Monday....This is how it works:
You can submit your favorite recipes every week WED.-SAT.
Then I will pick my TOP 3 and post them on the following Monday.

Here are MY TOP 3 from last week's link up!

#1 is brought to us byFood Farm Health
 Perfect use for all the Zucchini I am getting from the garden. With her recipe for Meatballs & Zucchini Pasta. 

#2 I picked because I really need to learn how to cook gluten free!
And She knows how to very well! Easy to be Gluten free 
 Share's how to make this Sesame Seed Crackers.

#3 Is from the talented Creator of Mandy's Recipe Box

    Don't these Smore Bar's look like they will make your mouth Happy!

 Check these recipes out for yourself. 
Thank you again everyone for linking up. I can't wait to see what recipes you have in store for this coming week as well.

Chocolate Cinnamon Cobbler

I Love Cobbler's!  And for awhile now I have been trying to make the "perfect Chocolate Cobbler"  every woman's dream, right?! Well guess what?...I DID IT!

AAHHH!

Chocolate Cinnamon Cobbler

1 C. Flour

2 tsp. Baking Powder

1/4 tsp. Salt

1 1/4 C. Sugar; divided

6 TBSP Cocoa or cocoa sugar; divided

1/2 C. Buttermilk

2 tsp. Vanilla

1/3 c. Butter~ melted

1/2 C. Brown Sugar

1/4 tsp Cinnamon

1 C. Water

In a mixing bowl place: flour, baking powder,salt, 3/4 C. Sugar, 3 TBSP cocoa, buttermilk, margarine, cinnamon beat well. Spread into an ungreased 9x9 pan.

In a different bowl mix the remaining cocoa,vanilla, sugar, brown sugar with a dash of cinnamon. Sprinkle over the batter. Pour the water over top. Do not stir .

Bake @ 350 for 40 minutes. *I like to serve it warm, however it is just as good after it cools. You can also double the recipe to make a 13x9 pan.

Sweet Dreams,

Lark 

Homemade B.B.Q. Sauce & Marinade

Lark's Country Heart

Does this not look finger licking good? And it is so simple to make, plus an extra bonus is that you can us it as a Sauce as well as a Marinade.   And what makes this even better than all that...is it is a "lighter version" of the sugar loaded store bought brands. 

You might know my friend Cooking with Libby right? Well she & I are making a goal to post at least a "light/low fat/healthy" recipe often on our personal blogs. So keep your eye out for Our post's letting you know when a NEW Healthier recipes has been posted. I mean who doesn't want to eat healthier?

Lark's Homemade B.B.Q. Sauce/Marinade

6 TBSP. Ketchup

3 TBSP. Vinegar

2 TBSP. Lemon Juice

2 TBSP. Yoshida Sauce or Worcestershire Sauce

1/4 C. Water

1 TBSP. Mustard

3 tsp. Salt or Mrs. Dash

4 tsp. Chili Powder

2 tsp. Paprika

1/2 tsp. Pepper

Beat all together until blended.

I like to pour 1/2 of the sauce over the chicken and let marinate over night.

Cook on the grill, bast chicken while cooking.

Perfect every time!

*Sauce can stay in an airtight container
in fridge for up to 3 week's.*

Happy Grilling!

Lark 

Super Moist Fall Butter Chocolate Cake

Lark's Country Heart

Have you ever had one of those days where you are in the mood for something sweet, and yet you don't want to go to all the trouble of making a "From Scratch" dessert?  Well this is an easy, and very satisfying dense, moist Chocolate Cake. You can also bake this in a loaf pan, and turn it into a quick bread. There is a "hard to find" ingredient in MY version though. (But you can substitute Pumpkin)  FALL BUTTER is another one of my Best selling butter's I make and can. It is a mixture of Pumpkin, Pear, Apple and Orange zest. I have a lot of people tell me it tastes like a piece of Spicy Cinnamon Pumpkin Pie. It adds so much flavor to this cake. *Let me know if you would like to purchase a jar.

1(18oz.) Chocolate Cake Mix
1 C. Fall Butter (or Pumpkin)
1 C. Mini Chocolate Chips
2/3 C. Sour Cream
*You can also add in some chopped nuts, 1/2 C.

Preheat  Oven to 350
Grease a 10 inch Bundt pan or (2) Loaf pans.
Beat together  Cake Mix, Sour cream, Fall Butter until smooth.
Add in the mini Chocolate Chip last. Spread evenly into pan.
Bake for 45-50 minutes. Now remember this is a VERY Dense cake, so make sure it is cooked all the way through.
Let cake cool in pan. To serve I like to dust it with powdered sugar with a drizzle of chocolate syrup.


Happy Baking,
Lark

Week 14 of Made it on Monday!

New Week, New Friends!
 I am so glad you all linked up to Made it on Monday Please follow these simple rules:

1- MUST be a follower of Lark's Country Heart

2. Link up from your recipe page, NOT your home page.

3. You can submit up to (3) recipe's each week.

4. Visit & Comment on at least 2 other blogs. Tell them where you "found" them. 

  

Peanut Butter Toffee Bars

Lark"s Country Heart

Sunday was National Peanut Butter Cookie Day. Sunday is also the day I love to be in the kitchen Baking up a storm. Boy did I ever....so I thought I would make a Peanut Bar. I do have a good recipe, but I wanted it to have more of a peanut butter kick plus some sweetness. This is the result of my brain storming. 

My family say they are a 10.

Peanut Butter Toffee Bars

2/3 C. Margarine;softened

1 C. Peanut Butter- I used creamy

1 C. Sugar

1 C. Brown Sugar

4 Eggs Beaten

2 tsp. Vanilla Extract *you can always use cold coffee too!

2 C. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

1/2 C. Toffee Chips

1 (10oz.) pkg. Peanut Butter Chips

Preheat oven to 350.

Start by Creaming together the Margarine, Peanut Butter, And both Sugars.  In a separate bowl sift together the Flour, Baking Powder and Salt. Slowly add in the Beaten eggs and vanilla to the creamed mixture. When all in smooth & mixed then add in the flour mixture a 1/3 at a time. At last mix in the Toffee & Peanut Butter Chips. Spread into a greased 9x13 pan. Bake for 38-42 minutes, or until center is done.

Let cool in pan completely before frosting. I piped the PB. Frosting on, however the recipe will make enough for you to cover the entire pan.

Creamy Peanut Butter Frosting

4 TBSP Margarine

1 C. Creamy Peanut Butter

1 tsp. Vanilla

3 C. Powdered Sugar

Milk

In a mixing bowl beat together the Margarine & Peanut Butter. add in the vanilla and 1 C. Powdered Sugar. Beat well continuing to add in more powdered sugar until gone. *add milk to get the spreading consistency  desired. This is one of the best PB. Frosting I have tasted.

You will be getting requests for these Bars often.

Country Kisses,

Lark

Made it on Monday Lucky week 13.....MY TOP 3 Pick

What a great week we had on Made it on Monday! Thank you all for linking up such wonderful recipes. I have many on my "Must make file"!

Lets get this party started right.....

#1 Went to U Try. It

Raspberry Macaroons

#2 Caught my eye right off the bat. Submitted by:Will Cook for Smiles

Stuffed Peppers

#3 Makes a "hot" appearance linked up by:The Lady Behind the Curtain

Jalapeno Popper Burgers

I can tell you one thing..this was a HARD week to choose from!
Keep 'Em Coming! See you all on Wednesday for another Made it on Monday Link up's.  Have a fantastic week.

Lemon Bars

Lark's Country Heart

These are also know as: Dad-Can't-Get-enough-of-those-Lemon Bars!

My Dad's Favorite Sweet. He would always request these whenever I came home. I think this is where I got my love of Lemon. And let me tell you, any "trait" I may be blessed to get or have that is from my Dad has got to be GOOD! He is such a wonderful example of a person that NEVER judges. (well not counting the times he checked my ears to see how many "holes in my head" I recently had) My dad is someone I will always try to impress.I Love you Dad!

*You can cut this recipe in half if you don't need this large of a pan. But I will warn you....They will go fast!*

1 C. (2 sticks) of Butter ; softened

1/2 C. Powdered Sugar

2 C. flour

dash of Salt

Mix these together and press into a lightly greased 9x13 pan.

Bake for 15 minutes in a 350 oven.

While crust is in oven Mix together in another bowl:

4 Eggs; beaten

2 C. Sugar

1/4 C. Flour

5 TBSP Lemon Juice

Mix well, take crust out of oven & pour lemon filing over crust.

Return to oven and continue baking for another 25 minutes.

Making sure center is "set".

While still warm,  run a knife around edges of crust.

Dust with powdered sugar and cut into bars.

*tip: I have even added some fresh Lemon Zest to the filling,it does add to the flavor.

Happy Baking,

   Lark

Lark's Nevada Mudd Brownies

Nevada Mudd Brownies

You might be wondering why they are called Nevada Mudd Brownies?... Well for one thing I live in Nevada! Secondly there are NO nuts in this recipe. So therefore they cant be "rocky roads". Just good ol' Chocolate!

*Now if you are short on time, you can use a store bought Brownie Mix*
Just make sure you get the 9x13 pan size

1 C. Cocoa
1 C. Butter ~melted
8 eggs
3 C. Sugar
2 tsp. Baking Powder
1 tsp. Salt
5 tsp. Vanilla  *if you have left over coffee use that* 
1 C. Flour
1 Jar of Hot fudge Sauce
1 pkg. Lg. Marshmallows



Preheat oven to 350
Sift together flour, cocoa, sugar, baking powder and salt.
Add in eggs and beat together. Then pour in melted butter and vanilla.
Beat together until smooth. The batter will be thick.
Spread this into a lightly greased 9x13 pan. Bake for 30-40 minutes or until center is done. 
In the mean time heat up Hot fudge to spreading consistency. 
Let brownies cool for about 10 minutes. Pour 3/4 of the hot fudge over brownies, Then top with placing marshmallows in rows.
Turn the oven to Broil, Place brownies back in oven and WATCH CAREFULLY until they are nicely toasted and a golden brown.
Let brownies cool to room temp. Then Drizzle the remaining topping over the marshmallows.

Big Ol' Pan of Happiness!

 Now that is a Nevada Mudd Brownie.
Country Kisses,
Lark

Do you love Lemon? If so I have got THE BEST LEMON BAR RECIPE!

Just look at these Lemon Bars

Dont they make you want to pucker up?

Lark's Lemon Bars

Come and grab the recipe over at The Farmer's Wife where I am a Guest blogger today. You will be glad you did!

Black Bean Salsa ( "V" friendly)

This my very first Vegetarian post! *N0w that's not to say I don't have recipes that aren't "Veggie" friendly. I am just making an effort to make more Vegetarian dishes. 

I recently spent a FUN weekend with the cutest, friendly, sweet, out going gal.

Meaghan is quite a bit younger than I, but that didn't make a difference. She "took" a lot of teasing and turned around and gave it right back! I think that is why my family liked her!  :)  Any how it came to my attention that Meaghan is a Vegetarian. *That alone made her a "Target" with a certain Brother of mine* But you know she just smiled and teased him right back!  I was talking about my blogging adventures and she asked if there were any "veggie" friendly recipes. Well I had to stop and think about it!...That made me feel stupid! I mean I know a few friends who don't eat meat. Why wouldn't I have a Vegetarian section in my recipes? SOOOO from now on, I will be posting  "V"  friendly recipes as well! 

I like to call them  Meaghan's Meal's.

This one is for you Meaghan!....

Black Bean Salsa

Lark's Country Heart

1 (19oz.) Can Black Beans; drained

1 Lg. Fresh Tomato, diced

1/2 C. diced White Onion

1 (4oz.) can Diced Green Chili's

Juice of 1 Fresh Lime

1/2 tsp. Garlic Salt

1/4 tsp. Chili Powder

Cilantro, chopped

Mix everything together except beans. Let set and marinate for 10 minutes.

Then add in the drained beans. Serve with Corn tortilla chips.

Made it on Monday #13

Welcome to Made it on Monday Link Party

*Link up's are OPEN EVERY WED.-SAT.*

I will then make my TOP 3 Pick's of those recipes & post it on the following Monday.

Please follow these simple rules:

1. You must be a follower of Lark's Country Heart

2. Please grab a "Made it on Monday" button & post on your blog.

3. You may submit up to (3) recipes per week.

4.Link to the recipe only NOT your home page.

5. "pay it forward" by visiting & commenting on 2 or more blogs.

 

Strawberry Rhubarb Jam

Lark's Homemade Strawberry Rhubarb Jam

I love the Summer months because it means I will be able to do some home canning with all of the fresh fruit. Right now Strawberry are a plenty. And I just happened to have some Fresh Rhubarb (20 lbs.) as well. So of course I had to pair them together to make this tart and tangy jam. I took this picture before I processed them in a hot water bath to seal the lids. 

10 C. Fresh Rhubarb: cut into small pieces

8 C. Sugar

3 1/2 C. Strawberry Puree, just mash fresh strawberries then place in a blender to make the puree.

1 tsp. Almond Extract

1/4 tsp. Cinnamon

2/3 C. Strawberry Jello

1 (1.75 oz.) Box Powdered Pectin

In a Large stock pot, place the sugar and rhubarb. Stir well and place on med.-high heat. Bring to a boil, continually stirring for 20 minutes.

Then add in Strawberry puree, almond extract and cinnamon.

Still stirring bring to a soft boil for another 20 minutes. 

Pour in dry jello & pectin. Stir until dissolved.

Next pour into sterilized warm jars & process with a hot water bath

for 15 minutes. Let jars "set" for 24 hrs.

This is one of those jams you can not buy it the stores!

Enjoy the finer "Country" things,

Lark 

Week # 12 MY TOP 3

Welcome to MY TOP 3 for Week 12

Although are numbers were few......We had some GREAT recipes shared.

(and I am thinking I am to blame for this, due to the fact that I did not remind or send out new invitations this past week. I was a bit preoccupied with a family funeral.)

And it was a good thing you shared seeing how it was a PRIZE WEEK!  

*So please remember go to my Contact me page and email me your shipping info.*

So here they are:

#1 Paired up some of my 2 favorites together...Carbs & Sugar! (lol) 

in this Homemade Bread Machine Yeast Doughnuts

From:  The Bread Fairy

#2 Takes BBQ flavoring to a hold new dish, in thisBBQ Pasta Salad

From:    The World According to Jiggle

#3 Last but not least are these taste bud temping CheeseCake Tartlets

From:   Faith and Daisies

Thank you again for making MADE IT ON MONDAY a success!

*Don't forget to grab your "I've been featured" button.

Have a great week! 

*Come join Myself and (4) other gal's here:

Country Cooks Across America

Sour Cream Cherry Struesel Cake

Sour Cream Cherry Struesel Cake

Lark's Country Heart

This cake is so moist due to my "secret"

 ingredient....Sour Cream!

You can make a White Cake by Scratch or use a Cake Mix.

Either way it won't fail to be a Fabulous. 

1 (18.25 oz.) Box White Cake Mix

1/4 C. Oil

1/4 C. Water

3 Lg. Egg Whites

1/2 tsp. Almond Extract

3/4 C. Sour Cream

1 (21 oz.) Cherry Pie Filling

Preheat Oven to 350

Lightly grease a Jelly Roll Pan. 

Mix together cake mix, oil, egg whites, extract.

Beat well until smooth.

Add in the Sour Cream, until well blended.

Spread into the pan.

Next you will add spoon fulls of pie

 filling dolloped all over the batter.

Using a knife swirl filling and batter.

Bake on middle rack in oven for 30-38 minutes.

*Edges will turn a golden brown.

 Make sure center of cake is set.*

I like topping this cake with a Warm Cream Cheese Frosting.

Just mix together:

 4 oz. Cream Cheese

2 C. Powdered Sugar

1 TBSP. Milk

Beat together until smooth. Drizzle over Cooled cake.

Country Kisses,

Lark

Dutch Oven Potato's

Lark's Country Heart    Dutch Oven cooked Potato's

I told y'all I would be posting these fabulous Dutch Oven Potato's.
They are the perfect pairing for the Chicken.

*Prep your Dutch oven & Coals the same as the Dutch Oven Chicken*

This is for a LARGE amount of potato's.

1 Package of Bacon: cut into small pieces

1 Lg. White or Yellow Onion: Thinly sliced

8 lb.s Potato's peeled & sliced

Salt & Pepper to taste

In hot dutch oven place 1/3 of the raw bacon on bottom.

Then start layering.....

I start with potatoes, salt & pepper, onion, bacon.

Repeat until all done. Place lid on dutch oven, top with hot coals.

After about 30 Minutes I stir the whole pot. Continue cooking for another 30-45 minutes. These are so soft, they almost don't hold their shape. Oh so good!

Dutch Oven Done right!

Lark

 

Dutch Oven Chicken

Lark's Country Heart    Dutch Oven Chicken

Oh I LOVE Dutch Oven Cooking! I don't get to do it often, due to the time it takes to cook. However it it SO WORTH THE TIME!  And it is fairly simple to put together. I learned how to Cook in a Dutch Oven from my Dad. He is such a great person to look to for all my Dutch Oven recipes. He is always looking for that perfect cobbler. I will share one of his favorite's later on in the summer months. For now I will share MY recipe for this crispy, full of flavor Dutch Oven Chicken.

Now if you have never cooked in a Dutch Oven before, you always start by getting those BBQ briquettes HOT! I next place 6 slices of raw bacon in the bottom of the dutch oven. *I do this just to grease the bottom of the pan so the chicken wont stick. Some people just use lard.*

Make sure to rinse chicken and place in a large bowl.
Pour 1 quart of Buttermilk over chicken. 
Let set while coals are getting hot.

Chicken Coating
You can double this mixture accordingly to how much
chicken you are cooking.

2 C. Flour
1 tsp. Pepper
1 tsp. Paprika
1/2 tsp. Poultry Seasoning
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Salt
 Mix together well.

When coals are hot and bacon semi-cooked, take each piece of chicken and coat in flour mix. Place Skin side down in pan. Then just start layering on top.(skin side up)  Place lid on dutch oven.


Place hot coals into a pit, or hole in the ground. Place dutch oven on top of them. And more hot coals on the lid. And let it cook. I usually check on it after about 1 hour....however my Dad says this is a NO-NO! (I just have to make sure it's not burning)  A LARGE batch of chicken will take about 1 1/2 hrs.- 2 hours to cook. (around 20-25 pieces) 


And doesn't it look mouth watering? 
If you can find the time, it is well worth it.


Enjoy!
Lark