This cake is made easy by using a single layer boxed cake mix, feel free to make your own favorite single layer chocolate cake

Servings 6-8

INGREDIENTS:

1 (9-ounce) box chocolate cake mix (use a mix for a single layer cake, baked according to package directions then cooled completely)

1 (21 ounce) can cherry pie filling

1 (3 ounce) package cream cheese softened

2-3 tablespoons sugar

1 (8 ounce) container Cool Whip Frozen Topping, thawed

INSTRUCTIONS:———————————————-

Place the cooled cake on a serving plate.

In a small mixing bowl beat the cream cheese with sugar until smooth and fluffy; fold in the thawed Cool Whip.

Spread the cherry pie filling over the chocolate cake then spread the cream cheese mixture over the cherry pie filling.

Refrigerate for 4 or more hours before serving.

You will also find this recipe on Recipezazz.com

This is a delicious dip that may be used with any fresh fruit, my favorite is  strawberries!  it’s wonderful to serve at a bridal or baby shower, this may be completely doubled to yield 5 cups

Yield 2-1/2 cups

Ingredients:

1 cups sugar

1/3 cup cornstarch

1/2 cup cold water

2 large eggs, beaten

1/3 cup lemon juice

1 teaspoon vanilla

1 cup  heaving 35% whipping cream, whipped (measure 1 cup before whipping)

Instructions:

In a medium saucepan combine the sugar with cornstarch; slowly whisk in the water until smooth.

Cook over medium-high heat until thickened and bubbly.

Reduce heat and cook for about 2 minutes; remove from heat.

Stir a small amount of the hot mixture into eggs then return all to the saucepan stirring or whisking constantly; bring to a boil, cook and stir 2 minutes longer, then remove from heat.

Gently stir in lemon juice and vanilla; transfer to a bowl then cool to room temperature do not stir while cooling.

Cover the surface with waxed paper then refrigerate until completely cold.

When the mixture is completely cold fold in the whipped cream.

Serve with fresh fruit.

You won’t be purchasing anymore expensive store bought veggie/fruit wash after you try this! I have been using this for years, this cost only pennies to make and will remove dust and dirt and kill any little bugs and bacteria, it’s all natural no chemicals and it also works as a preserver to help your fruit and veggies last much longer, don’t worry about the exact amounts, I really don’t bother to even measure

Store any unused spray in the refrigerator for up to 1 week

Spray:

1 tablespoons fresh lemon juice

1 tablespoon baking soda

1 cup water

Soak:

water to fill your sink or large basin or bowl

1/4 cup white vinegar

2 tablespoons table salt

INSTRUCTIONS:————————————-

For spray; combine all ingredients in a spray bottle (careful as this will foam up) shake gently; spray on veggies or fruit, then allow to site for 5 minutes.

Rinse with cold water.

For soak; fill your sink, basin or large bowl with cold water; add in the vinegar and salt then swish with hands to combine.

Place your fruits and/or veggies in the solution, then allow to sit for 30 minutes, although I have left it in much longer the solution will not effect the flavor.

Rinse under cold water

You will also find this on www.recipezazz.com

I make these every year with my garden  pickling cucumbers, the longer you leave them chill the better the flavor will be so allow to chill for at least 7 days, or longer, make certain use use only kosher salt and don’t forget to scrub the outside skins of the cucumbers before using, I would suggest also to soak them in my veggie soak mixture that is posted on my site.

Here’s a tip; to scrub the cucumbers use a small nail brush

Yield 2 pounds pickles/ one 2-quart jar

Ingredients:

6 cups distilled bottled water (or boiled water then cooled)

1/4 cup kosher salt

2 tablespoons white vinegar

2 pounds small pickling cucumbers, thoroughly scrubbed

1/3 to 1/2 cup coarsely chopped fresh dill (use more if desired)

8-10 garlic cloves (coarsley chopped or sliced, use more if desired)

6-8 whole black peppercorns

1 (2-quart or 2-litre) glass jar (make certain to thoroughly clean the jar through your dishwasher or hot soapy water before using)

Instructions:—————————————–

For the brine;  in  a saucepan combine water with kosher salt and vinegar, bring to a boil over medium-high heat, then remove and cool to room temperature.

Pack the cucumbers, dill, chopped or sliced garlic and the peppercorns into the clean glass jar, then pour the cooled brine over covering the cucumbers completely.

Cover with a tight-fitting lid and store in the refrigerator for a minumum of 7 days.

This dressing adds  zip to you salads, it’s a sweeter-style dressing with lots of flavor, this is a great dressing and one I have made many times in the past!

Notes from our test kitchen; you will need to adjust the mayonnaise to suit your taste, I suggest to start with 3/4 cup, the amounts listed on the recipe is enough for 4 cups of cooked pasta or 3 pounds of potatoes

Servings 10-12

Ingredients:

1/2 cup sugar (use 1/2 cup scant,  for a less sweeter dressing reduce by 2 tablespoons)

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard powder (mustard lover’s increase to 1 teaspoon)

1 teaspoon garlic powder

1 teaspoon seasoned salt or white salt

2 large eggs, lightly beaten

1/2 cup vinegar (white or cider vinegar)

1/4 cup half and half cream or milk

1/4 cup water

3/4 to 1 cup mayonnaise (such as Hellman’s Mayonnaise, do not use salad dressing)

fresh ground black pepper

Instructions:

In a small saucepan combine the sugar with next 4 dry ingredients.

Add in eggs, vinegar,  cream and water; bring to a boil whisking constantly until bubbly and thickened; remove from heat and cool slightly.

Add in mayonnaise starting with 3/4 cup and adding in more until desired taste is achieved.

Season with pepper to taste.

You will also find this recipe on Recipezazz.com

This dressing is wonderful tossed with romaine lettuce, cherry tomatoes, chopped bacon, and salad croutons

Notes from our test kitchen for a creamy dressing add in 2 tablespoons mayonnaise or to taste

Servings 6

Ingredients:

3 tablespoons lemon juice

2/3 cup olive oil

2 garlic cloves, minced

1/2 teaspoon salt

3-4 tablespoons fresh grated Parmesan cheese

fresh ground black pepper

Instructions:

Blend all ingredients in a food processor until combined.

Chill for a few hours before using.

Drizzle over salad.

For a no-cook strawberry sauce chop 1 pint of  strawberries then place in a bowl, then sprinkle 1/4 to1/3 cup of sugar over, toss with a spoon until well coated, chill for about 4 hours mixing occasionally (the sugar will dissolve when chilled)

Yield about 3 cups

INGREDIENTS:

2 pounds red ripe strawberries, hulled and coarsely chopped

1/2 cup plus 2 tablespoons sugar (or adjust to suit taste)

2 teaspoons cornstarch

2 tablespoons fresh lemon juice (can use more)

INSTRUCTIONS:—————————————

In a medium saucepan combine all ingredients; bring to a simmer over medium-low heat stirring until the sugar dissolves and the berries soften (about 10-12 minutes) for a smoother sauce mash the berries with a potato masher or fork while cooking.

Cool before using.