Sour Cream Cake from Iva's Niece

1 package Duncan Hines Marble Cake Mix
4 eggs
1/2 cup warm water
1/2 cup oil
1 cup sour cream
1 package instant vanilla pudding
1 package semi sweet chocolate chips

Preheat oven to 350 degrees.

Reserve marbling mixture from cake and blend all ingredients except chips. Set aside approx. 3/4 cup batter for marbling.
Fold in chips. Pour into greased bundt pan. Add marble mix and cut through with a knife.
Bake about 50 minutes.

Important! Let cool in pan 5 minutes before removing.

You can sprinkle confectioners sugar if desired.

Best Ever Pie Crust (Allrecipes) Really Good!

You can double of half the recipe without any problem. Makes 2 pie crusts.

2 cups all purpose flour
1 cup shortening
1 tsp salt
1/2 cup water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

Roll out dough on floured counter. Don't over work it. Use as directed in pie recipe.

To Die for Crockpot Roast

1 beef roast to fit your crockpot
1 package Hidden Valley ranch dressing mix
1 package brown gravy mix
1 package italian dressing mix
1/2 cup or more water

Place roast in crockpot. Mix all 3 envelopes together and sprinkle on top of roast. Pour 1/2 cup warm water in bottom of crockpot, cook on low 6-7 hours.

Dave's Barbeque Ribs

Red Rub (Dinosaur) 1/2 a recipe
1/4 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
1/4 cup garlic powder
3 tablespoons onion powder
1/8 cup chili powder
1/2 tablespoon black pepper
1/2 tsp ground cumin
1/4 teaspoon cayenne pepper

Mix in a bowl and rub them together with your hands. Store in plastic or glass container. Makes 1 1/2 cups.

Ribs

3 lbs pork ribs
Preheat oven to 250 degrees

Pill off skin on back of ribs with paper towel 

Rub both sides of ribs with mustard 
Rub ribs both sides with the red rub.
Place in pan skin side down for three hours plus. Mix oil with rub mixture to baste ribs with.
Heat grill. Baste with oil rub mixture. Cook another 1/2 hour to 45 minutes medium heat on grill. Baste as needed.

1, 2, 3, 4 Cake from Genesee Country Museum

1 cup butter, softened
2 cups sugar
3 cups flour
4 eggs

Cream butter and sugar, add eggs one at a time. Add vanilla or lemon flavoring and 3 cups of flour one at a time.

To make flavorings: Vodka and vanilla beans, or vodka and lemons.

To make decorative flowers: Use real flowers, brush lightly with egg white, sprinkle with sugar and let dry on waxed paper.

Marina's Almond Paste Creations

1 lb almond paste at room temperature
1/2 lb margarine
1/2 lb butter
2 cups sugar
1 cup egg whites (approx 7 large eggs)
6 cups flour
4 tsp baking powder
Choice of: candied cherries, jelly or jam, buttercream, chocolate glaze.

Oven temperature 350 degrees.

Cream almond paste, margarine and sugar together. Add egg whites. Mix baking powder and flour together and add to mixture.

Scoop batter into a 16" or 18" pastry bag fitted with a large star tube or a serrated straight tube.

Spray baking sheet with Pam. Cover with foil and spray again. Pipe cookies about 2 inches apart.

If making plain rosettes you can press a cherry in the center before baking. Bake 7-10 minutes until edges are light brown. When cookies are cool you can pair them up with jam, chocolate, buttercream, or Nutella.

Chocolate Glaze:
In a glass bowl mix 12 oz. chocolate with 3 tablespoons of shortening and microwave on high for about 2 minutes.

Shrimp Della Casa over Pasta

10-12 thawed shrimp per person (run under cold water until thawed)
pasta
mushrooms
1 can artichoke hearts cut in half
5-6 cloves minced garlic
splash lemon juice
sherry or white wine
chicken broth
pecorino romano cheese
provolone cheese
half and half
wondra flour
parsley flakes

Boil your water for the pasta.

Saute mushroom in heated oil and a little melted butter. Don't season with salt and pepper until after the mushrooms are browned. Add minced garlic just until you can smell it. Add drained artichoke hearts, some chicken broth (maybe 1/4 cup) some sherry or white wine (about 1/4 cup), splash of lemon juice, and a handful of pecorino romano cheese.

Let the flavors come together and turn heat to low. Add some half-and-half about 1/4 to 1/2 cup. Taste the sauce and see if it needs more chicken broth or salt. Sprinkle some parsley flakes and thicken with wondra flour. Just add a little at a time and stir until thickened.

Add two slices of provolone cheese, that has been cut into little pieces. Cover until melted. Add the shrimp just before serving and heat thoroughly.

Drain pasta and pour your sauce over the pasta. Enjoy!