Cherry Upside Down Cake

This is a super easy recipe and people absolutely LOVE it. This recipe was given to me when I was in Jr. High by my neighbor Debbie Guinn.

I always keep these ingredients on hand for a funeral dinner or when I need to make a meal to take to someone..it always adds a nice touch to have dessert! Sometimes if I am making a meal for a 1 or 2 person house I will just split the recipe into my two 6x6 glass baking dishes and then keep one for dessert at my house too!

Cherry Upside Down Cake
1 stick butter
2 cans pie cherries
1 yellow cake mix

Melt butter.

Spread 2 cans of cherries on the bottom of a glass baking dish.

Mix cake mix and butter in a mixing dish. Crumble together (I use my hands)

Crumble cake mix over top of cherries.

Bake @ 350 degrees for 20 minutes or until lightly browned.

4 Layer Delight

This is a yummy little treat that everyone just expects me to bring to holiday gatherings! A huge favorite. OH so yummy!

This recipe is from my Grandma McDonald. She used to always bring it to family gatherings, but somehow I inherited the recipe!

4 Layer Delight

1 C flour
1 C nuts (walnuts or pecans)
1 Stick butter
Mix together and press into bottom of glass baking dish. Bake at 350 for 15 mins.

While crust is baking prepare layer 2 in a seperate bowl.
1 8 oz package cream cheese
1 C cool whip
1 C powdered sugar

Layer 3
1 large or 2 small vanilla (or butterscotch- or really any flavor you like) pudding mix and 2 Cups milk. Mix according to package directions.

When crust has cooled spread layer 2 on top of it. Next spread layer 3. Add layer 4, Cool whip to the top of the pudding layer. Sprinkle (crushed walnuts or pecans)on top

Potluck Strawberry Trifle

This is a yummy crowd pleaser! Have made it for several picnics and it is always the first dessert to disappear!

2 packages (3 oz each) vanilla pudding mix
2 packages (3 oz each) strawberry gelatin
1 package (10 3/4 oz) frozen pound cake thawed
1 package (20 oz) frozen strawberries thawed and halved
1 carton 98 oz) froan whipped topping thawed

Prepare pudding according to package directions. Prepare gelatin according to package direction; refrigerate until partially set.

Meanwhile, slice the poundcake into 26 pieces. Place in an ungreased 15 x 10 x 1 baking pan ( I like to use my glass one so you can see the layers!) Top with strawberries. Spoon partially set gelatin over strawberries. Refrigerate until set.

Carefully spread cooled pudding over gelatin (pan will be full). Carefully spread the wihpped topping. Refrigerate until serving.

Makes 24-30 servings!

Strawberry Pretzel Salad

YUMMMY crowd pleaser!

Bottom crust:
2 cups crushed pretzels
3/4 cup melted butter
4 tablespoons melted butter
Strawberry Pretzel Salad

Mix ingredients. Press into an 9 x 13 in baking dish. Bake for 6 minutes at 400. Set aside to cool completely.
Filing

Layers:

1 8 ounce package cream cheese
1 cup sugar
1 8 ounce frozen whipped topping
Cream thoroughly. Spread over cooled pretzel mixture. Be sure to seal to sides of dish.

1 large package strawberry gelatin
2 cups boiling water
2 10 ounce packages frozen strawberries
Dissolve gelatin in water. Add strawberries. Mix well. Pour over cream cheese/whipped topping mixture and refrigerate until set or overnight

Caramel Corn

This is a super easy recipe...just a bit time consuming have to stir every 15 minutes. We are making this for the kids teachers for Christmas:)

Carmel Corn

6 quarts popped corn in large roasting pan sprayed w/Pam
2 cups brown sugar
2 sticks margarine
1/2 cup Karo white syrup
1 teaspoon butter flavoring
1 teaspoon baking soda


Mix together sugar, margarine, Karo, and salt in a pan and boil for 5 minutes. Remove from stove. Add soda and butter flavoring. Pour over corn. Place in 200 degree oven for one hour, stirring every 15 minutes.