Hawaii Cake

1 yellow cake mix
1 instant vanilla pudding
8 oz of soft cream cheese
9 0z package cool whip
1/2 cup chopped maraschinos
1/2 cup chopped nuts
1/2 cup coconut (optional)

Prepare cake mix as directed. Put into greased and flour cookie sheet,one that has edges. Bake about 15-20 minutes until done. Mix pudding with one cup cold milk. Beat cream cheese into pudding, beat at low speed. Mix the cool whip into the cream cheese mixture. Spread the pudding mixture onto the cake. Drain pineapple mixture well. Put pineapple on top of pudding. Sprinkle on chopped cherries, nuts and coconut. Keep in refrigerator until ready to serve..Very Important-The pineapple must be well drained or the top will get soggy. Enjoy!

Crockpot Chicken and Rice

4 chicken breasts 1 can cream of celery soup 1 can cream of chicken soup 1 can cream of mushroom soup 2 stalks celery, diced 1 bay leaf 1 large onion, chopped 1/2 teaspoon Bell's Poultry seasoning 3 cloves garlic, minced 1 cup Minute Rice Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup. Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours. Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Rasberry Ice Tea

• 4 quarts water
• 1-1/2 cups sugar
• 1 package (12 ounces) frozen unsweetened raspberries
• 10 individual tea bags
• 1/4 cup lemon juice

Directions

• In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.
• Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice. Yield: 16 servings (4 quarts).

Spiked Sweet Tea

7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups fresh lemon juice
1 cup Barcardi 151
Fresh mint

Directions

1. Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
2. Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
3. Serve over ice, in tall glasses garnished with mint sprigs.

Key Lime Cupcakes

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 3/4 cup cold water
• 1/2 cup oil
• 1 1/2 teaspoon vanilla
• 7 large eggs, separated
• 2 teaspoons grated key lime rind
• 1/2 teaspoon cream of tartar
 

Key Lime Cupcakes Recipe Directions

Preheat oven to 350 degrees.  Line 2 cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat 7 egg yolks in a separate bowl, and add to dry ingredients along with the water, oil, vanilla and key lime rind.  Mix with mixer at medium speed while scraping bowl until well blended. (approximately 2 1/2 minutes)
In another large mixing bowl, combine egg whites and cream of tartar.  Mix at high speed 2 to 2 1/2 minutes or until egg whites are stiff.
Carefully fold flour mixture into egg whites until just blended.
Pour cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until top springs back when touched lightly.
Cool cupcakes completely in pans then drizzle with key lime glaze.
To make key lime glaze combine 1 cup powdered sugar and 1 tablespoon melted butter in a small mixing bowl.  Stir in 2 - 3 tablespoons of key lime juice until slightly thin glaze consistency is reached.  Drizzle over key lime cupcakes.

Vanilla Cupcake Recipe

Ingredients

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk
• 2 large eggs
• 1 1/2 teaspoon vanilla
 

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla  in a large mixing bowl.  Mix at low speed for 2 minutes.  Scrape bowl.  Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter.  Do not overfill.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost and decorate your vanilla cupcakes as desired.

Today is Peaches and Cream Day

Grilled Peaches and Cream

• 4 peaches, halved and pitted
• 2 tablespoons clover honey
• 1 cup soft cream cheese with honey and nuts
• 1 tablespoon vegetable oil

Directions

1. Preheat a grill for medium-high heat.
2. Brush peaches with a light coating of oil. Place pit side down onto the grill. Grill for 5 minutes, or until the surfaces have nice grill marks. Turn the peaches over, and drizzle with a bit of honey. Place a dollop of the cream cheese spread in the place where the pit was. Grill for 2 to 3 more minutes, or until the filling is warm. Serve immediately.