~~CREAM OF COCONUT CAKE~~
Ingredients:
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)
Directions:
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.
~~PRETZEL SALAD~~
Ingredients:
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
Directions:
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.
~~STRAWBERRY, PINEAPPLE ANGEL DUMP CAKE~~
Ingredients:
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
Instructions:
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
~~APPLE, CRANBERRY & PEAR DUMP CAKE~~
Ingredients:
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
Instructions:
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
~~SNOWMAN CHEESEBALL~~
Ingredients-
2 - 8
ounce packages of cream cheese
1/2 cup
finely shredded mozzarella cheese
1 clove
of garlic, minced (optional)
Directions-
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.
CREAM CHEESE SAUSAGE BALLS
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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