Orange Pineapple Cake

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Orange Pineapple Cake
Connie White

Ingredients:

• 11 ½ oz can mandarin oranges (don’t drain)
• 4 eggs
• ½ c vegetable oil
• 1 box of yellow cake mix (pudding in the mix, don’t follow directions on box)

Directions (cake): Preheat oven to 350. Grease 9x13 inch baking pan. Mix oranges, eggs, and vegetable oil in bowl; beat well. Add cake mix; stir until well mixed. Pour into pan and bake 30-35 minuets. Leave cake in pan to cool.

Frosting:
Ingredients:

• 20oz can crushed pineapple with juice
• 3oz instant pudding
• 8 oz whipped topping

Directions (frosting): Mix pineapple and pudding together. Fold in whipped topping. Spread on cooled cake in pan. Keep refrigerated until ready to serve.

Root Beer Ice Cream

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Root Beer Ice Cream

Anna Dennis

Ingredients:

• 2 c. whipping cream
• 2 c. whole milk
• 1 c. sugar
• 1 T (or a little less) root beer concentrate

Directions:

combine all ingredients. cover, refrigerate for 30 minutes. transfer to ice cream machine and follow machine instructions. takes approx 20 minutes.

dark chocolate frosting

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"Especially Dark" Chocolate Frosting

Brit Papa

Ingredients:

• 1 stick (1/2 cup) butter
• 1/2 cup Hershey's Special Dark cocoa
• 3 cups powdered sugar
• 1/3 cup milk

Directions:
Melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency.

Makes about 2 cups.

Mad Hatter Recipes

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The Mad Hatter Un-Birthday party was a huge success. thanks to all who helped. Here are the recipes served that night.

(p.s. did anyone else love Anna as Alice? too cute)

Veggie Pizza
(Pampered Chef)
Ingredients:

• 1 can crescent rolls
• 1/2 c mayonnaise
• 1 (8 oz) pkg cream cheese, soft
• 1/2 pkg ranch dressing mix
• toppings: shredded cheese, tomatoes, olives, broccoli, green onion, matchstick carrots

Directions:

Spread a large pan with unrolled crescent rolls (from the can). Bake and cool according to directions. Mix 1/2 cup mayonnaise, 8 oz cream cheese, 1/2 package ranch dressing mix. Spread on crust. Top with shredded cheese, olives, tomatoes, broccoli, green onion---any other veggies you want. Chill. Cut into squares.

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Pinwheels
Ingredients:

• 8-10 tortillas
• 1 (8 oz) pkg cream cheese, softened
• 1 (4 oz) can diced green chilies
• 1 (4 oz) can olives, diced
• your choice of deli meat (turkey, ham), thinly sliced

Directions:

mix cream cheese, green chilies and olives together. thinly spread filling over entire tortilla. arrange a few slices of meat. roll and wrap in suran wrap. chill for 1-2 hours. cut into 1 in. slices prior to serving.

***for the hummus wraps: prepare the same way just substitute hummus for the cream cheese/green chili filling. spread on spinach or sun-dried tomato tortilla. add your choice of veggies: matchstick carrots, red pepper, english cucumber (thinly sliced, pat dry with paper towel), etc.

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Fruit Dip
(Amy Headlee)

Mix 1 (8 oz) tub of cool whip and 1 (4- 8 oz) strawberry yogurt. Chill and serve with your choice of fruit.

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Summer Pasta Salad w/Citrus Herb Dressing

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Cucumber Sandwiches

• Oreo Balls
• Homemade Oreos
• Cupcakes w/Chocolate Frosting
• Lemon cupcakes
• Mini Fruit Pizzas
• Candy and Cookie Dough cups
• Cookie Pops
• Mini Cheesecakes

(still need the recipes for the grape salad, Lime-Cilantro Salad, cinnamon brownie bites, mini chocolate pies, spinach dip and lemon blossoms)

thanks to all who helped!

Sweet Pork Enchiladas.

By: Brit Papa

2 lbs pork tenderloin

6-8 tortillas (for the best tortillas, get the fresh ones from Costco)

cheese

1 1/2 cans of Coca-Cola (the real thing, not diet)

1 cup granulated sugar

7 oz. can of chilies in adobe sauce

1 tsp. dry mustard

1 tsp cumin

1 tsp garlic

8 oz. can of diced green chilies

2, 12 oz. bottles of green taco sauce

1/2 c. brown sugar

1. Prepare the marinade the night before. Combine in blender the following:

• Coke
• granulated sugar
• adobe sauce (do not include chilies unless you really like spicy food)
• mustard, cumin and garlic

2. Pour marinade over pork and marinade overnight.

3. Place pork in crockpot and cook on low for 8 hours.

4. After pork is tender (pulls apart easily), shredded pork and combine with green chilies, brown sugar and 1 bottle of green taco sauce.

***at this point you can have a taco bar and serve pork tacos, or continue on and make enchiladas

5. Pour a small amount of green taco sauce in bottom of baking dish (just enough to coat/prevent sticking). Place spoonful of pork in cooked Costco tortillas and continue until pan is full.

6. Pour remaining bottle of green taco sauce over enchiladas and top with cheese. Cook until cheese is melted.

7. Serve with sour cream or cilantro-lime ranch dressing

Cilantro-Lime Ranch Dressing

3 tomatillos, quartered

1 package ranch dressing

1 cup mayo

1/3-1/2 cup milk

1 cup cilantro

2 gloves garlic

1/4 tsp cayenne pepper

1. Combine all ingredients in blender and blend well. For a thicker dressing reduce mayo to 1/2 cup and add 1/2 cup of sour cream. Serve with pork tacos/enchiladas or salad.

Chicken Enchiladas.

By: Brendi Blackwell



4-6 chicken breasts
1 large can of Green Enchilada sauce
Package of small flour tortillas
1 lb. of medium cheddar cheese
1 lb. of monterey jack cheese
small onion

Boil chicken and then shred or cut it up. Grate cheddar cheese and monterey jack cheese and mix together. Chop onion. Place chicken, onion, and some cheese in flour tortilla, and roll-up. Place in 13x9 sprayed pan or you can put a small amount of Enchilada sauce on the bottom of pan. Continue with the chicken, onion, and cheese until pan is full. I can usually fit around 10 sometimes 11 in a pan. Pour enchilada sauce over the top, making sure the tortillas are covered with sauce. Then top with the remaining cheese mixture. Cover with foil. Bake in the oven at 350 until cheese is melted. I can usually tell when they are done because you will see the sauce bubbling on the side of the pan. Serve with mexican rice and refried beans.

Yummy Coffee Cake.

By: Lea Glenn and Stephanie [sorry stephanie, can't remember your last name, leave a comment and i will correct it. Thanks!]



1 cup butter, sofened
1 1/2 cups sugar
3 large eggs
8 oz sour cream
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cups chopped macadamia nuts [or chopped pecans]
3/4 cups white chocolate morsels

Preheat oven to 350 degrees. Spray a 12 to 15 cup fluted pan (bundt cake pan) with non-stick baking spray and flour.

In a large bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add sour cream, beat until combined completely.

In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until smooth. Stir in nuts and white chocolate morsels. Spoon batter into pan and bake for 40 to 50 minutes or until a wooden toothpick comes out clean. Let cool for 10 minutes. Remove from pan and spoon cream cheese glaze over warm cake.



Cream Cheese Glaze:

1 pkg. cream cheese
1 1/2 cups confectioners sugar
2 Tbsp whole milk

In a small bowl, beat cream cheese at low speed until creamy, gradually add sugar beating until combined. Add milk, beat until smooth.