BEST PEACH COBBLER EVER

Easy Peach Cobbler

Ingredients

1/2 cup unsalted butter

1 cup all-purpose flour

2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

1 tablespoon lemon juice

Ground cinnamon or nutmeg (optional)

Preparation

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, 

stirring just until dry ingredients are moistened. 

Pour batter over butter 

(do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

ORANGE SHERBET DESSERT

 








INGREDIENTS 1½ cups whipping cream ¼ cup sugar ½ teaspoon vanilla 11 oz. box Nilla Wafers, finely crushed 1.5 quart sherbet, softened
INSTRUCTIONS Beat the whipping cream with the sugar and vanilla until fairly stiff. In medium bowl, combine 1 cup of the whipped whipping cream with the crushed Nilla Wafers, (reserving 1 cup of the Nilla Wafer crumbs for the top). Spray the bottom of a 9 x 13 glass pan and press the cookie crust mixture on the bottom. Spread softened sherbert over the top evenly. Spread remaining whipped whipping cream over sherbet. Sprinkle remaining cookie crumbs over the top and freeze. Let set in freezer at least 3 hours before serving.

Pineapple Upside Down Cake

CAKE MIX PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

1 (18 ounce) box yellow cake mix

3 eggs (or as called for by your cake mix)

1/3 cup oil (or as called for by your cake mix)

1 1/3 cups water (or as called for by your cake mix)

1 cup dark brown sugar

1/4-1/2 cup butter

1 (20 ounce) can pineapple slices

1 (8 ounce) jar maraschino cherries (optional)

walnut halves (optional)

Directions:

1

Follow instructions on cake box for making an oblong single layer cake.

2

Prepare cake batter and set aside.

3

Cut up butter in small pieces and place all over the bottom of the oblong pan specified on cake box.

4

Sprinkle brown sugar generously over the butter.

5

Place pan on the stove (or in the oven) and heat slowly until butter and sugar melt to a liquid then remove from heat.

6

Evenly space the pineapple slices around the bottom of pan in the heated sugar and butter.

7

Place the cherries and nuts between the pineapple slices (Tho the cherries and nuts look nice and taste great, they are optional).

8

Pour cake batter on top of the pineapple/cherry/nut mixture.

9

Place in oven and bake as directed on cake box.

10

As soon as cake is done place a plate over the cake and turn upside down and carefully remove pan.

11

If you wait too long the sugar will harden and be difficult to remove.

12

Note: Peaches may be used in place of pineapple.

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet) 1/2 cup oil  1 stick butter 3 Tablespoon cocoa 2 cups sugar 2 cups flour 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla
Frosting:
1 stick butter 3 Tablespoon cocoa 6 Tablespoon of cream or milk 1 teaspoon vanilla extract 3 3/4 cups confectioner's sugar
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.
Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Caramel and Chocolate Pecan Bars

Ingredients

For the crust:

2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup unsalted butter, softened

1 cup pecan halves

For the topping:

2/3 cup unsalted butter

1/2 cup firmly packed brown sugar

1 cup semisweet chocolate chips

Instructions

To make the crust:

Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.

Press onto bottom of ungreased 9″x 13″x 2" baking pan. Place pecans evenly over top of crust.

To make the topping:

Preheat oven to 350.

Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.

Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.

Remove from oven. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.

MOIST CHOCOLATE CAKE FROM SANDRA

2 c plain flour

2 c sugar

3/4 c cocoa

2 tsp. baking soda

1 tsp. baking powder

pinch salt

1/2 c oil

1 c milk

1 c hot coffee

2 eggs

Put all in a bowl and mix. Pour into greased baking pans and bake at 350 for 35

LAYERED PUMPKIN CAKE WITH CARAMEL AND PECANS 
Ingredients:  1 pkg. (2-layer size) yellow cake mix  1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling  1/2 cup milk  1/3 cup oil  4 eggs  1-1/2 teaspoon pumpkin pie spice,  1 pkg. (8 oz.) Cream Cheese, softened  1 cup powdered sugar  1 tub (8 oz.) whipped topping, thawed  1/4 cup caramel ice cream topping  1/4 cup chopped Pecans 
Directions:  Preheat oven to 350°F BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. Pour into 2 greased and floured 9-inch round pans. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer! Drizzle with caramel topping just before serving; top with nuts. 

Fresh Blueberry Pie Recipe
Ingredients
3/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon salt 1/4 cup cold water 5 cups fresh blueberries, divided 1 tablespoon butter 1 tablespoon lemon juice 1 pastry shell (9 inches), baked
Directions In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.

CHOCOLATE EXPLOSION CAKE

Nonstick cooking spray 

1 cup shredded sweetened coconut 

1 cup chopped walnuts or pecans 

1 package German chocolate cake mix 

10 bite-size coconut candy bars, chopped, such as Almond Joy 

One 8-ounce package cream cheese, at room temperature 

1/2 cup (1 stick butter), at room temperature 

2 cups confectioners' sugar 

Chocolate Pecan Glaze, recipe follows...

Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray. 

Mix the coconut and nuts and spread them evenly in the pan. Prepare the cake mix as directed on the box, but use 4 eggs instead of 3...and use MILK in place of water, and add 1 tsp. vanilla. Stir in the chopped candy bars. Pour the batter over the coconut and nuts. Combine the cream cheese, butter and sugar. Randomly drop tablespoons of this mixture on top of the batter; do not spread them. 

Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. Pour the warm Chocolate Pecan Glaze over the cake. Slice and enjoy. 

Chocolate Pecan Glaze: 

1/2 cup (1 stick butter) 

1/4 cup milk (more if a thinner consistency is desired) 

2 tablespoons cocoa powder 

1 teaspoon vanilla extract 

1 1/2 to 2 cups confectioners' sugar 

1 cup pecans, chopped

In a saucepan over medium-high heat, combine the butter, milk, cocoa powder and vanilla extract. Once the butter is melted, remove from the heat. Add the sugar and stir until smooth. Stir in the pecans.

CREAM PUFF CAKE

Ingredients

1 stick margarine

1 cup water

1 cup flour

4 eggs

1 large box instant vanilla or white chocolate pudding

3 cups milk

1 – 8 oz. pkg. cream cheese, softened

1 – 8 oz. carton cool whip

chocolate syrup

Instructions

Boil together the margarine and water.

Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.

Bake at 400 for 30 minutes. Cool completely.

In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.

Pour into cream puff crust.

Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

This keeps well for days

This is a fabulous recipe, and with summer coming it is just a good healthy way to eat.

The Best Fruit Salad in my opinion!

1 (29 ounce) can peach slices 

1 (20 ounce) can pineapple chunks

1 (3 1/8 ounce) box dry vanilla instant pudding mix 

1 lb strawberry, (quartered) 

1 banana, (sliced)

1/2 pint blueberries 

1 bunch grapes (I use the red ones) 

1 -2 tablespoon sugar (optional)

Directions:

In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Crock Pot Creme Drop Fudge
 Below is a note from the recipe source, I found it interesting to read - so included it for you. I do remember these, do you? And I may just have to go on the hunt of these and try this recipe if time allows.
Usually when fudge making is going on in my house there are lots of kitchen gadgets and tools that go along with the ingredients. You know, the silicone spatula for stirring, the candy thermometer for reaching JUST the right temp so your fudge will set correctly.... those kinda things.   When I was at the grocery recently I saw a bag in the candy isle that I hadn't seen in a while, Old Fashioned Creme Drops! I was VERY excited to come across these so I picked up a couple of bags and headed home with them. Once I got home and got everything unloaded and was reading on the package of the creme drops I realized that those might be just the thing to make fudge out of. It already had the chocolate part covered and the marshmallow cream part covered.... so why not give it a try?!   Am I ever glad I tried crock pot creme drop fudge! They were delicious beyond delicious, they were perfect. The perfect amount of sweet without being too rich. The perfect consistency without being too soft or too hard. They weren't grainy at all. They melted in your mouth, coating your tongue and making you close your eyes to savor the moment. The truly were the perfect fudge. And my family devoured it in less than 2 hours after I cut it into bite sized pieces.     Ingredients: (2) 10 oz bags of old fashioned creme drops 1 1/2 cups of semi-sweet chocolate chips 3 heaping Tablespoons of butter   Directions: Place ingredients in a 1 1/2 - 2 quart crock pot. Secure a couple of layers of paper towels with lid to absorb any condensation during the cooking process. Turn to LOW and cook for 45 minutes - an hour. Remove lid and stir. Replace lid and cook additional 15 - 45 minutes until all ingredients have been completely melted and can be stirred until smooth and glossy looking, making sure there are no lumps left. Pour mixture into an 8"x8" foil lined pan that has been lightly greased. Let sit for at least 3 - 4 hours on counter top until completely cooled before cutting.

Microwave Peanut Brittle

1 c. sugar
1/2 c. white corn syrup

Mix together in 1 1/2 quart casserole and microwave on high 4 minutes. Add: 1 c. roasted, salted peanuts You may use raw peanuts if you add 1/8 teaspoon salt to sugar mixture before cooking. After adding peanuts, microwave on high 3 to 5 minutes, until light brown.

   Now add:
1 tsp. butter
1 tsp. vanilla

Blend well. Microwave on high 1 to 2 minutes more. Peanuts will be lightly brown and syrup very hot. Add:
1 tsp. baking soda

Stir until light and foamy. Pour mixture onto lightly greased cookie sheet, or buttered non-stick coated cookie sheet. Let cool, then break into small pieces and store in air-tight container. Makes about a pound.

ORIGINAL NESTLE TOLL HOUSE COOKIES 

INGREDIENTS 

21/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened 
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups nestle toll house morsels
1 cup chopped nuts 

DIRECTIONS 

Preheat oven to 375°

Combine  flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Braised Short Ribs

3 pounds short ribs of beef

flour

small amount of cooking oil

Cut meat into serving portions

and dredge with flour, brown in hot pan

Barbecue Sauce

4 Tbsp. minced onion

3/4 cup water

1 cup tomato puree or sauce

3 Tbsp. vinegar

2 Tbsp. worcestershire sauce

1 tsp salt

1 tsp paprika

1 tsp chili powder

1/2 tsp blck pepper

1/4 tsp cinnamon

dash of ground cloves

In saucepan combine ingredients and heat until boiling.

Pour over meat, cover and cook in kettle at simmering temps

or in a slow oven (300)  1 1/2 - 2  hours or Til tender

Peaches and Cream

Ingredients
1 package (16 ounces) pecan shortbread cookies, crushed 1/2 cup butter, melted 1 cup sugar 1 package (3 ounces) peach gelatin 2 tablespoons cornstarch 1 can (12 ounces) lemon-lime soda 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed 6 cups fresh or frozen sliced peeled peaches, thawed 1/3 cup unsweetened pineapple juice
Directions
In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish. In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight. Yield: 15 servings.

Cheddar and Bacon Cheese Ball

- 8 ounces cream cheese, softened

- 8 ounces sharp cheddar cheese, shredded, room temperature

- 2 teaspoons Worcestershire sauce 

- 2 ounces jar real bacon pieces, divided

In a medium bowl, beat together cheeses with an electric beater. 

Add Worcestershire sauce and 1-2 tablespoons of bacon pieces. 

Continue beating until well blended. 

Form into ball and roll in remaining bacon bits. 

Cover and chill for at least 1 hour. 

Serve with crackers. 

Sponge Cake

Ingredients

6 egg whites

3 egg yolks

1-1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar, divided

2 teaspoons hot water

1/2 cup orange juice, warmed

1-1/4 teaspoons vanilla extract

3/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3/4 cup reduced-fat whipped topping

Directions

Let egg whites and egg yolks stand at room temperature for 30 minutes. Sift together the flour, baking powder and salt; set aside.

In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. Blend in the orange juice, vanilla and orange and lemon peels. Add reserved flour mixture to egg yolk mixture.

In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.

Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping. Yield: 12 servings.

I have made some wonderful things with our blackberries, I made Blackberry Freezer Jam, it is so easy and tastes so good. I made up several pints of them. My husband loves blackberries, so I made seedless Jam so I could eat it too, nothing better on a home made biscuit than home made jam. Nice thing is I have about 5 gallons of blackberries left in the freezer too, so can make more when this is gone. 

Fresh out of the oven

Blackberry cobbler

21/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)

1 cup sugar

1 cup Gold Medal® all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk

½ cup butter, melted

Cream, whipped cream or ice cream, if desired

In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Makes 8 servings

Strawberry Poke Cake

Ingredients

1 package (18-1/4 ounces) white cake mix

1-1/4 cups water

2 eggs

1/4 cup canola oil

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

2 packages (3 ounces each) strawberry gelatin

1 carton (12 ounces) frozen whipped topping, thawed, divided

Fresh strawberries, optional

Directions

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.

Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings. 

Old-Fashioned Fudge Cake Recipe

INGREDIENTS
1/4 cup shortening
1 cup sugar
1 egg
1 egg white
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
4-1/2 teaspoons baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk
1/2 cup boiling water

FROSTING:
3/4 cup sugar
1/4 cup half-and-half cream
2 tablespoons butter
1/3 cup miniature marshmallows
1/4 cup semisweet chocolate chips

DIRECTIONS
In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake.

Alcohol Substitutes for Recipes

I watch many TV cooking shows and many use alcohol in them, I am a Christian and do not use alcohol in any form, so this comes in very handy when making a dish that calls for some kind of alcohol. Hope you enjoy your dishes with substitutes too. 

Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.
Creme de cassis: Black currant Italian soda syrup; or black currant jam.
Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
Mirin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Riesling: White grape juice mixed with water and a pinch of powdered sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

BOJANGLE'S BISCUITS

INGREDIENTS:

3 cups self rising flour

3 teaspoons baking powder

2 teaspoons confectioners' sugar

1/2 cup shortening

1 1/4 cup buttermilk

butter

DIRECTIONS:

Mix dry ingredients. Cut in shortening. Stir in buttermilk. Knead a few times, roll or pat out on a board and cut with a biscuit cutter. Bake in 450 degrees F oven for 12 minutes (or until golden). Brush with butter.

These are so good, I made them yesterday, and then sausage gravy to top them with, oh my out of this world good, just such a wonderful biscuit, my fav now.

Chocolate Gooey Butter Cookies

Recipe courtesy Paula Deen
Serves: 2 dozen cookies


Ingredients

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." 
Cool completely and sprinkle with more confectioners' sugar, if desired.