Cathy's Corner

My Favorite Recipes      


(this is a delicious combination of tart and tangy)

2 cups crushed salted pretzels
3 Tbls. sugar
3/4 cup melted butter (do not use margarine)
8 oz. cream cheese at room temperature
1 cup sugar
9 oz. Cool Whip
6 oz. Strawberry Jell-O
2 cup boiling water
2 10 oz. pkgs. sliced sweetened strawberries (partially thawed)

Combine pretzels, 3 tbls. sugar and butter. Press in 9 x 13 pan and bake at 400º for 8 minutes. Cool. Beat cream cheese and 1 cup sugar until creamy. Add Cool Whip (add by hand if thawed, use low speed on mixer if frozen). Spread on pretzel mixture. Stir Jell-O and boiling water until dissolved. Add strawberries and stir until separated. Gently spoon over cream cheese mixture and refrigerate until firm.


preheat oven to 350º F
1 box yellow cake mix
5 eggs
3/4 C vegetable oil
1 C water
1/2 C Chocolate syrup
Combine all ingredients (except chocolate syrup) and mix well with and electric mixer. Pour 3/4 batter into a bundt pan which has been greased and floured. Combine the remaining batter with chocolate syrup and spoon over the batter in the pan. Bake for 50 minutes in a 350º F oven. Test for doneness by pressing gently with finger - cake will spring back when done. Remove from pan and cool. If desired, you can drizzle with a glaze.

(I consider this a dessert because of it's sweetness)

Preheat oven to 350º F
16 oz. noodles, cooked, drained and rinsed
3 - 12 oz. containers cottage cheese
1 C soft butter (2 sticks)
4 eggs, slightly beaten
1 C granulated sugar

Butter a 9" x 13" casserole.
Blend cheese, butter, eggs and sugar. Cover bottom of casserole with 1/2 noodles, top with 1/2 cheese mixture. Repeat. Bake at 350º F for 1 hour.


1 box (4 oz.) cook and serve pudding mix (any flavor)
1 C milk
1/2 C margarine
3/4 C granulated sugar
1/2 C shortening (Crisco)
1 tsp. vanilla
Prepare pudding mix according to directions using ONLY 1 cup of milk. Cool completely. Combine remaining ingredients and beat well. Add cooled pudding and beat with an electric mixer for 10 minutes. Use to frost you favorite cake.


1-1/2 C graham cracker crumbs
1/4 C granulated sugar
1/3 C melted butter or margarine
8 oz. cream cheese, softened
1/4 C granulated sugar
2 Tblsp. milk
8 oz. BIRDS EYE Cool Whip© 2 pkgs. (4 serving size)
JELL-O Brand Chocolate flavor (or flavor you'd like) Instant Pudding and Pie Filling
3-1/2 C cold milk

Combine graham cracker crumbs, 1/4 C sugar and melted butter. Press firmly into bottom of 9 X 13" pan. Beat Cream cheese with 1/4 C sugar and 2 Tblsp. milk until smooth. Fold in half the whipped topping. Spread over cooled crust. Using 3-1/2 C cold milk, prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining shipped topping over pudding layer. Garnish with grated chocolate or chopped nuts, if desired. Makes 12 to 15 servings.

(makes 2 loaves)

Preheat oven to 350º F

3 eggs, beaten
2 C granulated sugar
1 C peanut oil
1 tsp. vanilla
2 C all purpose flour, sifted
1 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. salt
2 C grated zucchini
1 C walnuts coarsely chopped

Beat together eggs and sugar until creamy. Add peanut oil and vanilla. Sift together dry ingredients. Add dry ingredients and grated zucchini to creamed mixture alternately. Mix in nuts. Divide evenly into two loaf pans, sprayed with Bakers Joy© or greased and floured. Bake for 1 hour.


Preheat oven to 350º F

1 C chopped walnuts
2 C granulated sugar
2 C all purpose flour
2 tsp. baking soda
2 eggs
1 tsp. vanilla
1 can (20 oz.) crushed pineapple (do not drain)

Combine all ingredients and bake in a greased and floured 9 x 13" pan for 40-45 minutes. Remove from oven and cool in pan. When cooled, ice with Cream Cheese frosting and sprinkle with chopped nuts.


1/2 C margarine
1 pkg. (8 oz.) cream cheese, softened
1-1/3 C confectioners sugar
1 tsp. vanilla
Mix all ingredients and beat until creamy.


Preheat oven to 350º F

2 C stale white bread, cut into 1/4" to 1/2" cubes
1 C golden raisins (I like raisins, so I usually add more)
2 C milk
3 Tbls. butter
1/4 C granulated sugar
2 eggs, slightly beaten
dash of salt
1/2 tsp. vanilla

Place bread cubes and raisins in a 1 qt. greased casserole. Combine milk, butter and sugar in a pan and scald. Combine eggs, salt and vanilla. Add warm milk mixture. Pour liquid over bread. Bake approx. 1 to 1-1/2 hours, until a knife comes out clean.


Preheat oven to 375º F

1 13 oz. can fruit cocktail, drained
2 eggs, beaten
1-1/2 C granulated sugar
2 C all purpose flour
2 tsp. baking soda
1 tsp. salt
1 C chopped walnuts
1/3 C light brown sugar

Drain fruit cocktail and set aside. Beat eggs with mixer and add sugar. Let mix while you sift dry ingredients together in a large bowl. Add eggs, sugar and fruit cocktail to dry ingredients. Stir in chopped nuts. Pour mixture into a greased 9" x 13" pan. Sprinkle brown sugar over top. Bake 35-40 minutes. Delicious served warm or cold.


2 C sugar 1
 Tbls. cornstarch
1 Tbls. butter
1/2 tsp. salt
1-1/2 C Karo syrup (light)
1/2 C hot water
1 tsp. vanilla
additional butter for hands

Combine sugar, cornstarch, butter and salt in a heavy sauce pan. Add syrup and water. Stir over med. heat until sugar is dissolved. Bring mixture to a boil and boil until mixture reaches the hard ball stage on a candy thermometer. Remove from heat and add vanilla. Pour into greased pie plates. Let cool ONLY UNTIL you can handle. Coat hands with butter and pull until stiff and white. (This is a great workout for your arm muscles!! LOL) Cut into bite size pieces and wrap with waxed paper.

(for homemade peanut butter cups)

2 C creamy peanut butter
3/4 C melted margarine
3-3/4 C powdered sugar
3/4 C light brown sugar
3/4 tsp. vanilla

Combine all ingredients and use to make delicious peanut butter cups.