2 - 9inch vanilla cakes cooked and cooled
2 packages of vanilla pudding mixed and chilled
1 qt heavy whipping cream
1 12 oz can almond paste
Green food coloring
Strawberry jam
1 tsp Vanilla extract
1/3 cup sugar
Directions-
Cut the two cakes in half throwing away the top piece of one cake. This should leave you with 2 bottom pieces and one top. Layer them with jelly and set them aside. Take the heavy whipping cream, a teaspoon of vanilla and a ½ cup of sugar tossing them in the mixer. Mix on high till the cream turns firm. Take the cream and layer it over the strawberry jam, place the 3 layers of cake onto one another. Mound the pudding in a pile onto the top layer in the center. Take the remaining whipped cream and place it on top of the pudding. Spread it all over the top of the cake (leaving the mound of pudding). Set in the fridge. Take the almond paste and kneed in green food coloring (you can use any color that goes with your theme). Once the coloring is evenly mixed place plastic wrap over the counter place the paste on the plastic wrap. Smash it down the best you can with your hand. Place a second piece of plastic over the top of the paste and roll out till it will be able to drape over the whole cake. Once it's over the cake crimp bottom of the paste to make a nice look. Garnish with fresh fruit.
Dirt with Worms and Rocks Pudding
Ingredients
1 tub whipped topping
10 chocolate cookies with a cream center
1 packet vanilla pudding
1 pack gummy worms
1 cup chocolate chips
Directions -
Toss cookies in a blender and crush. Add to the whipped topping and vanilla pudding. Toss in a hand full of chocolate chips and worms. Stir together and enjoy.
World's Best Carrot Cake
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla
3/4 cup chopped pecans or walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.Cover with a store bought cream cheese or butter creme frosting
Watergate Salad
Ingredients
1 package instant pistachio pudding mix
1 can crushed pineapple, with juice
1 cup mini marshmallows
1/2 cup chopped nuts any kind (pistachio is best)
1/2 container frozen whipped topping, thawed
Directions -
Make the pudding. Pretty simple toss all together in a large bowl. Serve cold
Butter Cookies( for cut outs)
Ingredients -
1 cup white sugar
1 cup butter softened
3 eggs-white
1 teaspoon baking soda
1 teaspoon pure vanilla
2 1/2 cups all purpose flour
Directions -
Preheat oven to 350 degrees F. Mix together all of the ingredients. Roll out dough to 1/8 inch thick. Cut out with cookie cutters. Bake for 10 minutes on buttered cookie sheet.
Dip type ideas
In a bowl, mix mayonnaise, blue cheese, sherry, pepper, and garlic powder. Gradually add half and half until it reaches the thickness you want.
Spring Dressing
Ingredients
1 cup mayonaisse
1/2 cucumber -cubed
1 teaspoon lemon or lime juice
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Directions -
Toss all in a blender and blend till smooth. Serve chilled.
Honey Mustard
Ingredients
1 cup vegetable oil
2 cups honey
1/2 cup lemon juice
1/4 cup dijon mustard
Directions -
Combine the vegetable oil, honey, lemon juice and mustard. Blend with a wisk till smooth.
Crab and Artichoke Dip
Ingredients
3 artichoke hearts cooked and cut in fourths
2 packages cream cheese softened
4 ounces crab meat
1/4 cup onions
1 clove garlic
1 teaspoon lemon juice
Place artichoke hearts, crab, onions, garlic, and lemon juice in a food processor until chopped fairly small. Add cream cheese and blend until smooth.Let chill for at least an hour.
Fruit Dip
Ingredients
1 tub whipped topping
1 small jar marachino cherries chopped fine
1 cup mini marshmallows
1/2 cup chopped nuts (any kind will work)
1/2 packet of Cherry gelatine mix
Directions -
Mix together gelatine and whipped topping set aside and chill. After it thickens add marshmallows and nuts. Let chill for an hour and serve with fresh fruit.
Fruit Dip 2
1 jar marshmellow cream
1 8 oz pkg. cream cheese
1 small container cool whip
1 small pkg. jello
Mix with mixer and chill.
Thank you Laura Kaye for this delicious recipe!
Spinach and Artichoke Dip
Ingredients -
4 cloves of garlic
1 package spinach
1 can artichoke hearts, chopped
1 jar alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
1/2 package cream cheese softened
Directions -
Preheat oven to 350 degrees Roast the garlic till soft. In a baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in a preheated oven for 30 minutes, or until cheeses are melted and bubbly. Serve warm with your choice of toasted breads. I found that baguettes sliced thin and baked for 3 minutes covered with olive oil and salt and pepper do very nicely.
Guacamole
Ingredients -
4 avocados peeled and pitted
1 Lime, juiced
1/4 Chopped spanish onion
1 Tomato finely chopped
Salt and pepper to taste
Directions -
Take the avocados and toss them in a food processor with the lime juice. Add salt and pepper to taste. Mix till smooth, stir in onion and tomato. Toss in the fridge for an hour, serve chilled.
Good Old Fashioned Salsa
Ingredients
2 chile peppers roasted
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 can diced tomatoes with green chile peppers
1 can whole peeled tomatoes
Directions -
Place chile peppers, garlic, onion, white sugar, salt, ground cumin, diced tomatoes and green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to obtain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Appetizer ideas
Ham and Cheese Puffs
1 tsp. baking powder
8oz. cream cheese
1 egg yolk
dash of salt
large underwood devil ham
mayonnaise
pepperidge farm regular sliced bread
Mix baking powder, cream cheese, egg yolk and salt together until smooth. Cut bread into small rounds. Spread thin layer of mayo on rounds, then deviled ham, then cream cheese mixture. Freeze. Bake from freezer at 375 degrees for 12 minutes.
Thank you Laura Kaye for this delicious recipe!
Quesadillas
Ingredients-
1lb boneless, skinless chicken breast, stripped
1/2 spanish onion, sliced
1 green pepper cut into strips
2 cups salsa
1 package shredded cheese
1 dash chili powder
5 large tortilla shells (soft)
Cook the chicken, onions, and peppers in a skillet. When the chicken is cooked completely through, set aside. Continue to cook the onions and peppers until soft. To prepare shells add (in the center) the cheese, chicken, salsa, onions, peppers and a dash of chili powder (for a bit of a kick). Fold the tortilla in half and place on a baking sheet for 5-7 minutes in a 350 degree oven. Once the shells are crisp, cut them into small strips.
Sometimes a cheese sauce is a wonderful addition to this dish.
For cheese sauce. Take 1 small box of chedder cheese and melt it over low heat, add half and half to thin it down a bit, add chili powder for some extra taste and serve over the pieces.
Hard boil the eggs and allow to cool. Peel the eggs and cut long ways in half. Remove the yolks and put them in a bowl. Mix the egg yolks, mayo, mustard, and vinegar, blending until smooth. To add a nice touch to the eggs take the yolk mixture and put it in a pastry bag using a decorative tip. Squeeze the yolk mixture into the egg top it off with a sprinkle of paprika. Serve cold.
Pinwheels
1 cup shredded cheddar cheese
1/4 cup crisp bacon, crumbled
1/4 cup margarine, softened
2 tablespoons green onions chopped
2 10 inch flour tortilla wraps
In a small bowl, stir together cheese, bacon, margarine, and onions. Spread each wrap with mixture. Roll the wraps tightly and add toothpicks to hold it. Cut each wrap into evenly proportioned slices. Place on a bake sheet and broil till cheese melts.
Pine Nut Pizza
5 Pitas
1 cup toasted pine nuts
1 pack fresh spinach
8oz feta cheese
3 sun dried tomatoes
1 tablespoon heavy cream
In blender, mix half and half with the spinach and cheese. Blend till its fairly smooth. Spread on the pita, cover with pine nuts and tomatoes. Top with more cheese and toss in a oven till the cheese melts. Cut the pitas into slices like you would any other pizza, serve hot.
Drink & Punch Ideas
Pregnancy Punch
4 liters of Sprite
1 gallon of Rainbow Sherbet (I have heard that using rainbow makes an ugly color so you might want to experiment)
Take a half gallon of sherbet and place it in the punch bowl. Add a 2 liter of Sprite to the punch bowl and as it melts break off bits of the ice cream. Freshen up as necessary with additional Sprite and Sherbet.
Kool-Aid Punch
2 cups sugar
2 quarts of water
2 packages of kool-aid cherry or strawberry
1 quart of ginger-ale
1 48-ounce of pineapple juice
Mix all ingredients, except ginger-ale. Add ginger-ale just before serving. Make an ice ring out of cherries, oranges, or lemons.
Green Shower Punch
2 liters of ginger-ale
1 gallon of lime sherbet
Add sherbet to bowl and then ginger ale to taste.
Strawberry Punch
1 3-liter Sprite or Ginger-ale
2 8-ounces packages of frozen strawberries
1 1/2 gallon cherry limeaide sherbet
Place frozen strawberries and sherbet in bowl and then add sprite or ginger-ale.
Fruity Sherbert Punch
1 gallon sherbet (any kind)
2 gallons of fruit punch
Combine in punch bowl.
Hawaiian Punch Punch
Hawaiian Punch
Sprite
Mix together with about 2/3 being Hawaiian Punch or to taste.
Blue Punch/Pink Punch
1 64fl. oz can of Hawaiin Blue Punch
1 32fl. oz of Sprite or 7-up
2 pkgs of blueberry lemonade or blueberry punch kool-aid
2 cups of sugar
1/2 gallon of water
1/2 gallon of vanilla ice cream or sherbet
Mix sugar with water, kool-aid, punch, and ginger-ale or 7-up. Keep chilled until right before serving, then add ice cream or sherbet.
This recipe can be made pink by substituting the blue kool-aid and punch pink punch and pink lemonade.
Pink Punch
1 pkg. strawberry drink powder mix
1 pkg. raspberry drink powder mix
1 can frozen orange juice
1 can frozen lemonade
1 qt. ginger-ale
Dilute drink powder mixes and juice with water according to package directions; chill. Add ginger-ale just before serving.
Pink Lemonade
Ingredients -
1 cup sugar
12 fresh lemons
1/2 gallon spring water
Grenadine-(non-alcoholic-please check lable)
1 grapefruit
Directions -
Juice the lemons, and mix in the sugar. Juice the grape fruit and add it to the lemon mixture. Pour in grenadine for color and add the spring water. Serve over ice.
Fruit Slush
Ingredients
1 can of frozen orange juice concentrate
1 can of frozen lemonade concentrate
1/2 gallon of Spring water
1 pack cherry gelatin
1/4 cups sugar
Ice
Directions -
Take the gelatin and mix it with heated spring water. Set in the fridge and allow to set till firm. Take the frozen concentrates and and blend till smooth. Take the firm gelatin and blend into the concentrates. Crush the ice and mix well serve right away.
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