1 box yellow cake mix 1 can cream of coconut 8 ounces Cool Whip 1 (14 ounce) can sweetened condensed milk 2 ½ – 3 cups coconut Preheat oven to 350. Grease a 13×9” cake pan. Prepare cake mix as directed on the box. Bake as directed. Remove from oven and poke holes in the
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3 cups Rhubarb, chopped into small pieces 1 cup Strawberries, sliced 1/3 cup Sugar 12 tsp. Cinnamon ½ cup All-Purpose Flour 1 tsp. Baking Powder 1/8 tsp. Salt 4 Tbsp. stick Butter, softened 2/3 cup Brown Sugar 2/3 cup Quick-Cooking Oats Combine rhubarb and strawberries in crock-pot. Sprinkle fruit with cinnamon and sugar (mixed). In
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(Makes 18 servings) Ingredients: 1 (15.25 ounce) box lemon cake mix 2 egg whites 1 1/4 cup Sprite Zero or Diet 7UP 1 cup fresh raspberries (plus more for garnish) Directions: Preheat oven to 350 degrees.  In a large mixing bowl, combine cake mix, egg whites and diet soda.  Fold in raspberries.  Pour batter into
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3 cups sugar 2/3 cups evaporated milk 7 ounces marshmallow crème 1 cup chopped walnuts ¾ cup butter 12 ounces package chocolate chips 1 tsp. vanilla Combine, sugar, margarine and milk in a large saucepan. Bring to a full rolling boil stirring constantly. Continue boiling 5 minutes over medium heat still stirring until melted. Add
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1 stick butter 1 cup of sugar 3 cups of crushed corn flakes 2 quarts of vanilla ice cream (softened) 1 container of whipped topping 1 tsp. cinnamon Honey, for drizzling Melt butter in frying pan. Add corn flakes and sugar. Fry for about 3 minutes, stirring constantly so the sugar doesn’t burn. Pat about
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5 cups sliced apples ½ cup apple juice ½ tsp. cinnamon ½ cup sugar ¾ cup oatmeal ¾ cup flour ½ cup margarine Place apples and juice in the bottom of a 8×8 inch pan. Mix cinnamon and sugar and sprinkle over apples. Mix oatmeal, flour, and margarine until crumbly and put on top of
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4 eggs ½ tsp. salt 1 cup sugar 1 cup flour 1 tsp. baking powder, rounded 1 tsp. vanilla ½ cup cocoa 1 cup sugar ½ cup water 1 Tbsp. butter Preheat oven to 350°. Beat eggs lightly, add sugar and beat until fluffy. Add flour, baking powder, salt and vanilla. Cut a piece of
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25 wreaths 1 stick butter 30 large marshmallows ½ tsp. vanilla ½ tsp. vanilla 1 ½ tsp. green food coloring 3 ½ cups cornflakes 1-2 Tbsp. red cinnamon candies In a large saucepan melt butter and marshmallows over low heat, stirring constantly. Add vanilla and food coloring and stir until well blended. Add cornflakes. Drop
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2 cups skim milk 1 cup fat free cottage cheese 2 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. garlic powder 3/4 cup parmesan cheese Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into a small saucepan and cook over medium heat until heated through and
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Crust: 1 cup flour 5 Tbsp. powdered sugar ½ cup butter Filling: 4 eggs, beaten 4 cups rhubarb 2 ½ cups sugar ½ tsp. salt ½ cup flour Mix crust ingredients together, blending well. Place in 9×13 inch pan and back at 350° for 15 minutes. Mix filling together and pour over crust. Bake an
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