Plains Edition Recipes for 7-17-10 | TheFencePost.com

Plains Edition Recipes for 7-17-10

From the kitchen of: Joanna Dimas, Lincoln, Neb.

1 box yellow cake mix

8 oz. pkg. cream cheese

1/3 c. canola oil

1 tsp. lemon juice

3 oz. box instant vanilla pudding

Recommended Stories For You

1/2 c. sugar

2 eggs

Mix dry cake mix, instant pudding, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture in ungreased 9x13x2″ pyrex dish. Bake at 350˚ for 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cut into bars.

From the kitchen of: Joanna Dimas, Lincoln, Neb.

1 box yellow cake mix

8 oz. pkg. cream cheese

1/3 c. canola oil

1 tsp. lemon juice

3 oz. box instant vanilla pudding

1/2 c. sugar

2 eggs

Mix dry cake mix, instant pudding, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture in ungreased 9x13x2″ pyrex dish. Bake at 350˚ for 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cut into bars.

From the kitchen of: Joanna Dimas, Lincoln, Neb.

1 box yellow cake mix

8 oz. pkg. cream cheese

1/3 c. canola oil

1 tsp. lemon juice

3 oz. box instant vanilla pudding

1/2 c. sugar

2 eggs

Mix dry cake mix, instant pudding, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture in ungreased 9x13x2″ pyrex dish. Bake at 350˚ for 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cut into bars.