Recipes that make you go Mmmmm!


1 box yellow butter cake mix
1 14 oz can Cream Of Coconut
1 14 oz can Eagle Brand Sweetened Condensed Milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)


Bake yellow butter cake mix by directions on box in 13x9x2 pan.
While cake is hot, pierce with fork.
Combine can of cream of coconut and can of Eagle Brand milk and pour over cake.
Cover and refrigerate.
When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed).
Store in refrigerator.


1 1⁄2 cups crushed pretzels
4 1⁄2 tablespoons white sugar
3⁄4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30-40 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. I let mine stand in the refrigerator until partially set. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 3-4 hours or overnight.

2 1/2 cups thawed (unsweetened) frozen sliced strawberries
1 (20 ounce) can crushed pineapple DO NOT DRAIN

1 (16 ounce) box angel food cake mix

Preheat oven to 350 degrees.
Spread strawberries on the bottom of a 9x13-inch baking pan.
Combine the pineapple and cake mix.
Spread batter evenly over strawberries.
Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Recipe from ladybehindthecurtain.com  
1 (29 ounce) can pear slices in light syrup
1 (21 ounce) can apple pie filling

1/2 cup dried cranberries
1 box yellow cake mix
1/2 cup butter, cut into thin slices
1/4 cup caramel ice cream topping, warmed

Preheat oven to 350 degrees.
Spray a 9x13-inch baking dish with non stick cooking spray.
Drain Pears, reserving 1/2 cup syrup.
Spread pears and apple pie filling in the bottom of the prepared baking dish.
Drizzle with reserved pear syrup.
Sprinkle with cranberries.
Sprinkle cake mix evenly over fruit.
Top with butter, covering cake mix as much as possible.
Heat caramel in the microwave 15 seconds and drizzle over butter topping.
Bake 40 t0 45 minutes or until a toothpick inserted into the center comes out clean.
Recipe from ladybehindthecurtain.com 
2 - 8 ounce packages of cream cheese
1/2 cup finely shredded mozzarella cheese
1 clove of garlic, minced (optional)
1) Mix the garlic (if desired) into the cream cheese.
2) Roll cream cheese into two balls, one smaller than the other
3) Roll each ball in the finely shredded mozzarella cheese.
4) Build your snowman.
5) Add peppercorns for eyes, mouth, and buttons.
6) A little shred of carrot for the nose.

7) Arrange on a plate with crackers, bagel chips, etc.

1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Recipe from New Beginnings with Dori

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