HAWAIIAN DREAM CAKE!!

1 package yellow cake mix
1 (20 oz.) can crushed pineapple, drained, reserve juice
1 8-ounce package cream cheese
1 (3-oz.) pkg. instant vanilla pudding
... 1 cup cold milk
1 (9-ounce) container cool whip
Nuts and coconut

Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions. Bake at 350° F. for about 35 minutes in a greased and floured 15 x 10 x 1 inch jelly roll (I used a 9-/12 x 13 pan). Cool in pan, set aside.
In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut. Refrigerate.

ITALIAN NO BAKE CAKE!!

ITALIAN NO BAKE CAKE!!♥

This NO BAKE CAKE is Easy and Delicious is always the best!!!

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8 oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

7-Up Cake with Pineapple Coconut Frosting

7-Up Cake with Pineapple Coconut Frosting

Ingredients:

1 lemon cake mix (I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix)
1 (3.4 ounce) Jello Instant Lemon Pudding
4 eggs
1 1/4 cups 7-up or any lemon lime drink
3/4 cup vegetable oil

Directions:

Combine all ingredients and mix well with mixer. Spray 2 (8 inch) cake pans and divide batter. Bake in preheated 325 degree oven for 35-40 minutes testing for doneness as ovens vary. Let cool and frost with your favorite frosting or the pineapple filling recipe below. Enjoy!

Pineapple Filling for 7-Up Cake

1 (20 ounce) can crushed pineapple, undrained
1 stick butter or margarine or 8 tablespoons or 1/2 cup
1 cup sugar
2 eggs
2 tablespoons all-purpose flour
1 1/2 cups coconut

Directions:

Mix pineapple, butter, sugar, eggs and flour together. Cook on medium heat until thickens. (I bring this to a low boil, turn down and cook about five minutes stirring often). Remove and add coconut. Let cool and spread between cooled cake layers and on top of cake.

Note: This cake should be refrigerated.

Old Fashion Peanut Butter Fudge

Old Fashion Peanut Butter Fudge

Time 20 minutes 
Serves 6
 
Ingredients

2 cups white sugar - granulated
2 tablespoons butter (real or tubbed)
3/4 cup milk, whole or 2% only
4 tablespoons peanut butter
1/4 cup Chopped walnut if desired, or any nut you choice
How to make it

Add sugar, butter and milk in tall pot.
Cook on medium to medium high til you reach soft ball stage.
Soft ball ~ drizzle mixture from a spoon into a small cup of cold water. Will form a soft ball that you can roll with your finger.
Don't over cook soft ball stage or you will have hard fudge.
Remove from heat and stir in peanut butter til melted and mixture is smooth.
Pour right away into a 9" buttered pan.
Let cool, cut into squares and hide from family if you want any.

Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake
•1 box yellow cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk
•1 – 8 oz. tub cool whip
•½ bag Heath Bits
•Caramel Sundae Sauce

Instructions
1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3.Remove cake from oven and let cool for about 10 minutes after baking.
4.Using the end of a wooden spoon to poke holes all over the top of the cake.
5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6.Refrigerate for 30 minutes.
7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8.Refrigerate for 3-4 hours, or overnight

BANANA PUDDING POKE CAKE!!!

 BANANA PUDDING POKE CAKE!!!

A new way to make it!

Ingredients

1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas - use your own judgment

Directions

1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.
2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.
4 Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.
5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)

Mini Apple Pies

Mini Apple Pies- 
can be done in your mini pie pans too.
BE SURE TO LIKE AND SHARE SO YOU CAN SAVE THIS FOR LATER WHEN YOU WANT TO MAKE IT.

Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)

You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded.
and put a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
recipe makes 24 mini pies

NO BAKE Italian Cake

NO BAKE Italian Cake

1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

Chocolate Oatmeal No Bake Cookies

These Chocolate Oatmeal No Bake Cookies are so good and super easy to make.



Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set

Salmon Patties Southern Style

Salmon Patties Southern Style

This is the recipe my mother has used for years and taught me a long time ago. Here is what you will need for these:

1 15oz. can salmon (I prefer the pink salmon)
2 eggs, beaten
1 cup crushed cracker crumbs
2 Tbs cornmeal
1/2 tsp. seasoned salt
dash of pepper
oil for frying (Canola or vegetable oil)

Open the can of salmon and drain the liquid off of it.
Pour the salmon in a bowl and pick through it and remove the skin and any bones you see. Some people just mix all of the skin and the little soft bones into the patties, but I prefer not to do that. Mix the crushed cracker crumbs, eggs, corn meal, and seasonings into the salmon.
Shape into uniform size patties about 1/2 inch thick. The mixture should stick together well. Pour enough oil in a pan to cover the bottom and heat to medium. Place the salmon in the pan. Fry on each side until golden brown. Remove to a paper towel lined plate.