Milky Way Cake

8 Milky Way candy bars
2 sticks butter
4 1/2 cups sugar
4 eggs, beaten
 2 1/2 cups flour
1/2 tsp soda
1 1/4 cup buttermilk
1 cup chopped pecans
1 small can evaporated milk
1 6 oz package chocolate chips
1 cup marshmallow creme

Combine candy bars and 1 stick butter in a saucepan. Cook over low heat, stirring constantly, until melted. Set aside. Cream 1 cups sugar and 1 sick butter in a bowl, then beat in eggs. Sift the flour with soda and add to the creamed mixture alternately with buttermilk. Stir in candy mixture. Add pecans and mix well. Pour into a greased and floured oblong baking pan. Bake at 325 degrees for 1 hour and 10 minutes. Combine remaining sugar, milk and remaining butter in a saucepan and cook to soft-ball stage, stirring frequently. Remove from heat and add chocolate chips and marshmallow creme. Cool slightly. Beat until thick and spread over cake.

German Apple Cake

1/2 cup shortening
1/2 cup butter
2 cups sugar
4 eggs 3 1/2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp baking powder
1/4 tsp salt
1 tsp soda
1 cup cold water
2 1/2 cups chopped apples
1 pkg chopped dates
1 1/2 cup chopped walnuts

Cream the shortening, butter and sugar in a mixing bowl. Add the eggs, one at a time, beating well after each addition. Sift the flour with spices, baking powder, salt and soda and add to the creamed mixture alternately with water. Stir in the apples, dates and walnuts and mix thoroughly. Pour into a well-greased 9 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes.

Fresh Apple Cake

2 cups sugar
1 1/2 cup salad oil
2 eggs
3 cups flour
1 1/2 tsp soda
1 tsp salt
3 cups grated apples
2 cups chopped nuts
1 8-oz package cream cheese
1/2 stick margarine
1 tsp vanilla
1 1-lb box powdered sugar
2-4 tbsp milk

Combine the sugar, oil and eggs in a bowl and mix well. Sift the flour with soda and salt and stir into the sugar mixture. Add the apples and 1 cup nuts and beat well. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 degrees for 30-40 minutes. Col. Soften cream cheese in a bowl. Add the margarine and cream well. Add the vanilla. Add powdered sugar alternatively with milk and stir in remaining nuts. Spread between layers and over top and sides of cake.

Easy Peanut Butter Fudge

2 cups sugar,
1/2 cup milk,
1 tsp. vanilla,
3/4 cup peanut butter.

Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in PB and vanilla. That’s it.

Baked Kale Chips

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt


Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Sauteed Rice with Kale

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
1/2 cup sliced fresh mushrooms
1/2 green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes.
2. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Creamy Kale Salad

4 cups chopped kale (ribs removed)
1/4 cup chopped red onion
3 tablespoons raisins
1/2 cup plain Greek-style yogurt
1/4 cup mayonnaise
2 teaspoons sugar
1 lemon, zested and juiced
3 tablespoons sunflower seeds

Directions

Mix kale, red onion, and raisins in a large bowl.
Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.