Pistachio Sour Cream Cake

Ingredients:
1 Package of Yellow Cake Mix
1Package of Instant Pistachio Pudding Mix
4 Eggs
1 Cup of Sour Cream
1/2 Cup of Water

Directions: Combine cake mix and pudding mix in the mixer. Add the 4 eggs, sour cream, and water blend until combined. Grease a bundt pan with Pam cooking spray. Bake at 350 degrees for 40 - 45 Minutes. Once cooled flip onto a plate of cake stand and sprinkle with powdered sugar. Enjoy!

Grammy's Blueberry Cake

Ingredients:
1/2 Cup of Butter
2 Beaten Eggs
2 Cups of Sugar
3 and 1/4 Cups of Flour
1/2 Teaspoon of Baking Soda
1 Teaspoon of Cream of Tartar
1 Cup of Milk

Directions:
Combine softened butter with sugar and eggs in a mixer until smooth. In a separate bowl mix together flour, baking soda and cream of tartar. Slowly add the dry mixture to the wet in the mixer alternating dry mix with the cup of milk. Once the mixture is combined take a quart of blueberry's (flour the blueberry's first it will prevent them from all sinking to the bottom) and fold them into the batter. Grease a 13 X 9 inch pan and pour cake into the pan. Sprinkle top of the cake with a cinnamon and sugar mixture. Bake at 350 degrees for 35 - 40 minutes.

Cupid Crunch

Ingredients:
1 Bag of Microwave Popcorn
2 and 1/2 Cups of Pretzels sticks
2 and 1/2 Cups of Rice Chex Cereal
1 Bag of M & M
1 Bag of Wilton White Candy Melts

Directions:

Pop a bag of Microwave popcorn and empty it onto a large cookie sheet or bowl (check to make sure you have removed and stray kernels). Next add the pretzels and chex cereal to the cookie sheet or bowl. Pour candy melts into a glass bowl and place in the microwave for a minute, remove and stir then place in the microwave again for approximately 30 seconds or until all the candy has melted. It is important to constantly stir it while heating to prevent it from burning to the bottom of the bowl. Pour the melted candy melts all over the popcorn, pretzels and chex cereal. Toss so that everything is coated. Then add the M & M's and toss one last time. Let the mixture harden. Place in a bowl to serve or in fun gift bags. This can be made at all holidays, Bunny Bait for Easter, Leprechaun Booty for Saint Patrick's Day, and Reindeer Bait at Christmas.....

Sour Cream Coffee Cake

Cake Ingredients:

1 and 1/2 Cup Sugar

3/4 Cup of Butter Soften

3 Eggs

1 and 1/2 Teaspoons of Vanilla

3 Cups of Flour

1 and 1/2 Teaspoons of Baking Powder

1 and 1/2 Teaspoons of Baking Soda

3/4 Teaspoon of Salt

1 and 1/2 Cups of Sour Cream

Filling Ingredients:

1/2 Cup Packed Brown Sugar

1 and 1/2 Teaspoons of Cinnamon

1/2 Cup Chopped Walnuts (Optional)

Glaze Ingredients: 

1 Cup Powdered Sugar

1/4 Teaspoon of Vanilla

3 to 4 Teaspoons of Milk

Directions:

Preheat Oven to 350 Degrees and Spray a Bunt Pan with Pam cooking Spray or Use Butter to Grease the Pan. 

Beat together the sugar, butter, eggs, and vanilla in a large bowl or mixer on medium speed for about 2 minutes. Next mix together flour, baking soda, baking powder and salt. Start to add the dry ingredients to the wet and also alternate adding the sour cream by 1/2 cup increments. Mix until all ingredients are combine. 

Pour half of the batter into the bunt pan, sprinkle with the filling mixture and then pour in the remaining batter. Place in the oven and bake for 40 to 45 minutes. Let cool before removing from cake pan. Flip cake pan onto cake stand or plate. Lastly using a fork or spoon to drizzle the glaze over the cake. 

Cut and enjoy with a cup of coffee, tea or milk!