Recipes for August 1, 2008

By Rhonda Shelley
Published: August 1, 2008

A friend made this and gave it to me.  It has an unusual taste, but very good. 

Dr. Pepper Cake
2 cups all-purpose flour
2 cups white sugar
1 cup Dr. Pepper soft drink
3 tbsp. unsweetened cocoa powder
2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla extract
1 cup butter
1/2 cup buttermilk
1-1/2 cups miniature marshmallows
6 tbsp. butter
1 cup brown sugar
2/3 cup peanut butter
1/4 cup milk
2/3 cup chopped, unsalted dry-roasted peanuts
Preheat oven to 350 degrees. Lightly grease one 9x13- inch cake pan. 
Mix together the flour and the white sugar. In a saucepan combine the Dr. Pepper, cocoa, and one cup of the butter or margarine, bring to a boil. 
Pour melted butter mixture over the flour and mix well. Stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well. Pour batter into the prepared pan. 
Bake at 350 degrees for 30 to 35 minutes. Remove from oven and spread peanut butter topping over warm cake.
Place frosted cake under broiler, about four inches from the heat source. Broil for just a few seconds, or until topping starts to bubble. 
Do not scorch. Let cake cool at least 30 minutes before serving. 
To make Peanut Butter Topping:  Cream together the remaining six tablespoons butter, the brown sugar and the peanut butter.  Add the milk and stir well.  Mix in the nuts.  Spread topping over still warm cake.

Tropical Cheesecake
1 cup coconut
2 tbsp. flour
2 tbsp. margarine, melted
1 envelope unflavored gelatin
1/4 cup water
2 pkg.  (8 oz. each)  cream cheese, softened
3/4 cup sugar
1 tsp. grated lime peel
1/4 cup lime juice
Few drops green food coloring
1 tub (8 oz.) Cool Whip Topping, thawed
Preheat oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned.
Meanwhile, soften gelatin in water in small saucepan; let stand one minute. Cook on low heat five minutes or until gelatin is completely dissolved, stirring occasionally. Set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatin, lime peel, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.
Refrigerate three hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Taco Bake
1 pkg. (14 oz.)  Macaroni & Cheese Dinner
1 lb.  ground beef
1 pkg. (1-1/4 oz.)  Taco Seasoning Mix
3/4 cup Sour Cream
1-1/2 cups\ Shredded Cheddar Cheese, divided
1 cup Thick ‘N Chunky Salsa
Heat oven to 400°F. Prepare dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
Stir sour cream into prepared dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining dinner mixture; cover with foil.
Bake 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.