3 DAY CAKE

I have made this cake for years and it gets better as it sits.

1 Box Yellow Cake Mix with pudding
2 Large Bags Frozen Coconut
16 oz. Sour Cream
1 Cup Sugar
1 Large Cool Whip

Bake cake as directed in 2 sprayed cake pans. When cool, split the layers to make 4. Mix the sour cream, coconut and sugar. Take out 1 cup and set aside. Spread sour cream mixture between the cake layers. Then mix 8 oz. cool whip with the 1 cup reserved sour cream mixture. Frost the cake.  Can also sprinkle some coconut around the sides and on top of cake. Put in a round cake container and ref. for 3 to 5 days.

OREO TRUFFLES

1 Pack of Oreo Cookies, finely crushed and divided
2 (8)oz. Packs of Semi-sweet White Baking Chocolate, melted
1 (8) oz. Pack Softened Cream Cheese

Mix 3 cups of the cookie crumbs and the cram cheese until well blended. Shape onto 35 1-inch balls. Dip balls into melted chocolate. Place on wax paper covered cookie sheet. Sprinkle with remaining cookie crumbs, if desired. Ref. for 1 hour until firm. Store in a covered bowl in ref. Very good. A good thing to buy at Easter time is one of the egg dye kits. You can keep the wire dipping thing to use for dipping your candies down in the chocolate. I found a dipping fork and spoon type thing in a pack at Michel's craft store  for around $4.00. I used one of the 1/2 off coupons. You can use the fork for dipping strawberries in choc.

DEVILED HAM SANDWICH SPREAD

This spread is so easy to make and good for parties or showers.

8 oz. Cream Cheese, softened
1 Can (4.25)oz. Deviled Ham Spread
1/2 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Tsp. Red Devil Hot Sauce

In a small bowl, mix cream cheese and the ham spread, the green onions and pimentos and hot pepper sauce. Chill, covered for 30 minutes for the flavors to blend. Serve on crackers or bread. Or can use as a dip for chips or vegs.  Let sit out a little while if using for bread so it will spread. I like to just put the green onions in last before I use it as to me they seem to get bitter if they sit to long in this spread. Or you can just use regular onions, chopped. Keep ref.

CHICKEN AND PINEAPPLE RICE

1 Teaspoon Veg. Oil
1 Cup Onion, sliced
2 Cups Instant Brown Rice
1/2 Cup Raisins
1/2 Teaspoon ginger
1 Can Pineapple Chunks with the juice
1 6oz. Can Cooked Diced Chicken
1 Cup Chicken Broth
1/4 Cup Sliced Almonds

Heat oil in a non-stick skillet over medium heat. Add the onions and saute until they are tender. Stir in rice, raisins, ginger, pineapple chunks with the juice, chicken and the chicken broth. Bring this to a boil. Reduce the heat to low, cover and simmer for 8 minutes. Remove from heat and let stand for 5 minutes or until liquid is absorbed. Serve. Garnish with the almonds.

PEELING BOILED EGGS

There are different ways to get the shells off of your boiled eggs. Some say to put some vinger in them when you are boiling them. Or you can just crush them and hope the shells will come off. But always let them cool first. My aunt taught me when I was first married to always put salt in my eggs when I first started them to boiling. I use around 1/2 teaspoon salt or more if boiling a doz. of them. I never have any problem with my shells coming off when I do this.
 Never put eggs down in hot water to boil them as it causes them to crack before they are boiled and will let the white part run out and be a big big mess.

DRAINING RICE

When you cook your rice drain the hot water out of it. Put back in your bowl.Then run cold water back in the bowl and let set a few minutes then drain again. This will let the rice not stick together as well as get a lot of the starch out of it.

BUTTERFINGER CREAM CHEESE DESSERT

1Cup crushed butter flavored crackers about 30
1 Cup Graham Cracker Crumbs
5 Butterfinger Candy Bars (2.1)oz. crushed
3/4 Cup Marg. melted
1 1/2 Cup Cold Milk
2 Small Boxes Instant Vanilla Pudding Mix
1 Quart Chocolate Frozen Yogurt, softened
1 (12)oz. Bowl of Cool Whip, divided

In a large bowl combine the first 4 ings.
Set aside 1/2 cup for the topping.
Press the remaining crumb mixture in a 13 x 9 glass baking dish. Put in ref. and chill for 5 minutes. In a bowl mix the puddings and milk together.This will be thick. Let sit for 3 minutes. Then stir in the frozen yogurt and 1 cup cool whip. Beat until smooth. Spread this over the crust.  Then put the rest of the cool whip on top. Sprinkle the remaining crumb mixture over this. Ref. overnight before serving.