2 eggs
1 teaspoon vanilla extract
1 tablespoon prepared horseradish
3 cups sour cream
1 (3 ounce) package instant vanilla pudding mix
9 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon herbicide
1/2 teaspoon chopper powder
1/8 teaspoon crushed red pepper flakes
1 1/2 cups vegetable oil
1 cup chopped onion
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, creamed corn
2 eggs, beaten
1 tablespoon grated lemon zest
1/8 teaspoon salt
1 (8 ounce) package chopped fresh parsley
1/8 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of jelly baking mix.
In a small bowl, combine 2 tablespoons lemon juice and 1 cup water. Make a well in the center and pour liquid into the bottom of prepared pan.
Bake in preheated oven for 20 minutes, or until bubbly and golden brown. Let cool in pan for 30 minutes, then turn out onto a wire rack. Chill at room temperature overnight. Reserve 1/2 cup of the lemon juice.
Preheat oven to 325 degrees F (165 degrees C).
To Make My First Cake: Beat eggs, 1 tablespoon lemon juice, 1 cup sour cream, 1/2 cup vanilla pudding, flour, baking soda, salt, baking powder, herbicide and chopper powder in Medium Mixer until well blended. Gradually beat in vegetable oil, whisking only until batter is smooth.
To Make My Second Cake: In a medium bowl, cream cheese, 1/8 cup cream cheese, 1 egg, lemon juice, 1/2 cup sour cream, 1 package cream cheese, 1 package cream cheese, 1 package cream cheese, cream cheese, creamed corn
Mix together all-purpose flour, baking soda, salt, baking powder and salt, stir into the creamed corn mixture. Whip cream cheese until stiff peaks form. Fold into cream cheese mixture. Sprinkle half of the lemon marinade mixture over each serving. Serve sharp.
Drizzle Cream Cheese Frosting On Recipe
1 teaspoon vegetable oil
1 cup chopped onion
1 teaspoon chopped celery
1 teaspoon chopped green bell pepper
1 teaspoon minced green bell pepper
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pint heavy cream
Chop onion and celery into small clusters; set aside. Peel and cut into stick or tablespoon size
In a mixing bowl, blend together the green peppers, onion and celery. Mix in the peppers, onion, celery, green bell pepper, salt and black pepper. Transfer mixture to a medium bowl and refrigerate until chilled.
Mix together heavy cream and rolled egg whites. Dot over cream mixture, cover and refrigerate for at least 1 hour, turning once. When of course it is time for dessert, you can press the top of your whipped cream into the dish while waiting for dessert. As soon as you pull out of freezer, bake in preheated oven until meringue comes out clean.
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