1 1/2 cups oil
1 1/2 cups sugar
1/2 cup brown sugar, packed
3 eggs
3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
3 1/2 cups apples, peeled and chopped
1 cup nuts, chopped
2 tsp vanilla

In a mixing bowl, combine oil and sugars. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to batter and stir well. Fold in apples, nuts and vanilla. Pour into a greased and floured tube pan.  Bake at 325 degrees for 1 1/2 hours or until cake tests done. Cool in pan 10 minutes. Remove to wire rack to cool completely

Caramel Icing:

1/2 cup brown sugar, packed
1/3 cup half-and-half cream
1/4 cup butter or margarine
dash of salt
1 cup powdered sugar
chopped nuts, if desired

In the top of a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in powdered sugar until smooth. Drizzle over cake. Sprinkle with nuts, if desired.

16 servings

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2 cups flour
1/2 cup powdered sugar
1 cup cold butter
1 egg
1 can sweetened condensed milk
1 tsp vanilla
1 (10 oz) package English toffee bits or almond brickle
1 cup pecans, chopped

Combine flour and sugar. Cut in butter until the mixture is crumbly. Press into a greased 9 x 13″ baking pan. Bake at 350 degrees for 15 minutes.

Combine the egg, milk and vanilla. Mix well. Fold in the toffee bits and pecans. Spoon over crust. Bake for 25 minutes until golden brown. Chill until firm before cutting.

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1 box white cake mix
2 (10 oz) pkgs sweetened raspberries or strawberries
1 small package instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip

Prepare cake mix according to package directions. Cool completely. With wooden spoon, poke deep holes in cake. Puree berries; pour over top of cake, filling holes and spreading remaining on top. In a mixing bowl, mix pudding and milk. Add Cool Whip and mix well. Frost cake with mixture.

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16 oz sour cream
2 cups mayonnaise
2 tsp seasoning slat
2 tsp dill weed
2 tsp dry ranch dip powder

Combine all ingredients in a bowl and mix well. Chill until serving time.

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1/2 cup mayonnaise
1/4 cup zesty Italian dressing
1/4 cup Parmesan cheese
2 cups cooked corkscrew noodles
1 1/2 cups crab
1 cup broccoli
1/2 cup chopped tomato
1/4 cup green onion, chopped

Mix together mayonnaise, dressing and Parmesan cheese. Set aside. In a large bowl, mix together noodles, crab, broccoli, tomato and green onion. Pour dressing over. Mix well. Chill.

Note: this is very good without the crab also. 

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The post Ravioli Casserole appeared first on The Cowley Cookbook.

1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed

Mix all ingredients except one cup cheese. Put into a 9×13″ pan. Cover with remaining hceese.

Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.

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