I 'm Wearing Blue Suede Shoes

Well, its one for the money,
Two for the show,
Three to get ready,
Now go, cat, go.

It is Spring Break in our neck of the woods! I don't have children in school any more, but I still take Spring Break! Habit, I guess...but not a bad habit! Spring Break means that these wheels won't be delivering Sunday Dinners this week...it's hard to cook when you are on the go! I'll let you know soon where I'm wearing my blue suede shoes. Any guesses? Not fair if you already know!

Instead of Sunday Dinner recipes, I will share some fun recipes with you. My sister likes to bake, makes it look so easy, and I love to enjoy the results. If you like to bake or like to eat sweets baked goods, then these recipes are for you! Enjoy!

Pecan Lemon Loaf

1/2 cup butter, softened
1 1/2 cup sugar, divided
2 eggs
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup sour cream
1 cup chopped pecans
1 T. grated lemon peel
1/4 cup lemon juice

Cream butter and 1 cup sugar. Add eggs, mix well. Combine flour, baking powder, salt Add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel. Transfer to 9X5X3 loaf pan. Bake at 350 for 50-60 minutes or until toothpick inserted near the middle comes out clean. In a small saucepan, combine lemon juice and remaining 1/2 cup sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm cake. Cool completely before removing from pan.

Strawberry Jello Cake Squares

2 pkgs. strawberry jello
2 cups boiling water
1 cup cold water
1 12 oz. pkg. frozen strawberries
1 purchased Angel Food Cake
Cool Whip

Dissolve jello with boiling water. Add strawberries. Pour into 9X13 glass dish. Pinch up (purchased) Angel Food cake and press in to jello mixture. Refrigerate until set. Cut in squares and top with a dollop of Cool Whip.

Cake Balls

1 cake mix, baked according to pkg. directions
1 can icing, flavor to compliment cake mix
32 oz. white or chocolate almond bark

Bake cake and allow to cool 10-15 minutes. While still warm, break cake up and mix in icing. Roll the cake/icing mixture into 1 1/2 balls, placing them on a cookie sheet lined with wax paper. Freeze the balls about an hour. (If you don't do this, you will have a mushy mess when it is time to dip them.) Melt the almond bark according to pkg. directions. Dip each cake ball in melted almond bark and place on wax paper to set. Before almond bark sets, sprinkles can be added for decoration. This makes about 50 cake balls...so definitely for a crowd.

The crowd pleaser at our house is....German chocolate cake with coconut pecan icing, dipped in chocolate bark. Other suggestions....Red Velvet cake with cream cheese icing dipped in white...Lemon cake with lemon icing dipped in white...Orange cake with orange icing dipped in chocolate. What would be your favorite?

Spring Break will be over way to soon and I will be packing away my blue suede shoes before I am ready...but you can enjoy Spring Break with some baking!

If the shoe fits, wear it well!