Servings 6-8

Ingredients:

• 4 ounces cream cheese, softened
• 1/2 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons white sugar, orto taste
• 2 pounds seedless red grapes (can use a mixture of red and green grapes)
• 1/4 cup chopped pecans
• brown sugar, to taste

INSTRUCTIONS:—————————————-

• In a large bowl, beat the cream cheese, sour cream and vanilla until smooth and well blended.
• Add in white sugar starting with 3 tablespoons and adding in more to taste.
• Add grapes and toss to coat.
• Transfer to a serving bowl.
• Cover and refrigerate until serving.
• Sprinkle with brown sugar and pecans just before serving.

Strawberry Cream Cheese Frosting will work well with this cake

SERVINGS 10-12

INGREDIENTS:

1 (18.25 ounce) white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup diet 7-Up or Sprite soda (can use water)

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Lightly grease two 9-inch round cake pans.

In a large bowl combine cake mix and gelatin.

Add pureed strawberries, eggs, oil, and 7-Up or water; beat at medium speed with an electric mixer until smooth.

Pour into prepared pans.

Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10-12 minutes then remove to racks

Taken from my “Favorites” folder!

Taste test Notes; for lemon-coconut muffins mix in 1/2 cup sweetened flaked coconut into the dry ingredients

Yield 12 muffins

Ingredients:

1-3/4 cups all-purpose flour

3/4 to 1 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup lemon flavored yogurt (if you can’t find the lemon then vanilla flavored yogurt will work great also)

1 large egg

1/3 cup butter, melted

1 tablespoon fresh lemon juice

2 tablespoons lemon zest

LEMON GLAZE:

1/3 cup fresh lemon juice

1/4 cup sugar

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease 12 regular-size muffin tins.

In a large bowl combine the flour with sugar, baking powder, baking soda and salt.

In a small bowl beat the yogurt with egg, melted butter and lemon juice until smooth, then mix in the lemon zest; stir into dry ingredients just until moistened (do not over mix).

Fill greased muffin cups two-thirds full.

Bake in preheated oven for 18-22 minutes or until golden brown and toothpick inserted near the center comes out clean.

At this point I recommend to make the glaze.

Cool for 5 minutes before removing from pan to a wire rack.

For the glaze; in a saucepan combine the lemon juice and sugar; cook stirring over medium heat until sugar is dissolved.

Using semi-thick toothpicks poke 6-8 holes in each muffin, then spoon the lemon glaze over each warm muffin.

Serve warm or cool to room temperature.

Servings 4-6

Ingredients:

• 1 (10 ounce) package frozen peas, thawed
• 3/4 cup dry roasted peanut halves
• 1 celery rib, diced
• 6 bacon strips, cooked and crumbled
• 1 small red onion, chopped (about 1/3 cup)
• 1/2 cup mayonnaise
• 1/8 teaspoon garlic powder
• 1/4 cup prepared zesty Italian salad dressing
• salt and fresh ground black pepper, to taste

Directions:—————————-

• Pat the thawed peas dry as possible using paper towels then place into a large bowl.
• Add in peanuts, celery, bacon and onion.
• In a small bowl combine the mayonnaise with garlic powder and Italian dressing; pour over salad and toss to coat.
• Season with salt and pepper, then refrigerate until serving.