Mexican Wedding Cake

Mexican Wedding Cake

Ingredients:

20 ounce can of crushed pineapple, in its own juice
2 cups flour
2 cups sugar
2 tsp. baking soda
2 eggs
1 1/2 cup chopped walnuts or pecans
2 tsp. vanilla

Directions:

Grease and flour 13 x 9 baking pan and preheat the oven to 350*F.

Mix all the cake ingredients together by hand and then pour the mixture into the pan.

Bake for 40 minutes, when the top of the cake springs back when lightly touched.

Mexican Wedding Cake Cream Cheese Frosting:
1 cup sugar
1 stick of butter, softened
8 ounces of cream cheese
1 tsp. vanilla

Cream the icing ingredients together, and then ice the cake when it is cooled.

This recipe makes one sheet cake with 20 to 24 servings.

Easy Taco Pasta Salad

Easy Taco Pasta Salad

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef (I use BOCA ground crumbles or black beans instead of meat)
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions:

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.

TURTLE CHEESECAKE BALL

TURTLE CHEESECAKE BALL
Ingredients
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
.
Directions
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Hot Fudge Pie!

Hot Fudge Pie! 
I want to rename it, MORE, PLEASE!!!

1 stick butter, softened
1 cup sugar
2 eggs

1 teaspoon vanilla

3 Tablespoons cocoa powder

1 teaspoon salt

1/2 cup all purpose flour.


Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream!

Fresh Cucumber Salad

Fresh Cucumber Salad
Stays in the frig up to 2 months! (I suspect you can't wait around that long to see if it will last two months.)

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars 

Sunflowers

Keep your face to the sunshine and you cannot see the shadow. It's what sunflowers do. ~Helen Keller 

DIY Hand Sanitizer