NEW TWIST TO BROWN GRAVY

Are you tired of the same old brown gravy. Spruce it up a bit with this recipe.

2 Packs Brown Gravy
1 Cup Sour Cream

Make gravy up according to instructions on pack. Then add a cup of sour cream to both packs of gravy. Stir good and pour over your meat. Can also add a can of drained mushrooms if you like to this.

TOMATO-CUCUMBER SALAD

3-4 Roma Tomatoes or about 11/2 Cups, chopped
1 Large Red Onion, diced
2 Cucumbers, chopped unpeeled
1 Bottle Italian Dressing, Tuscan House Type


Place all vegetables in large bowl. Pour about 1/2 the bottle of dressing over the salad and then stir. Cover and ref. for several hours before serving

MICROWAVE MASHED POTATOES

5 Large Potaotes
Salt and Pepper
Milk and Butter

Take your potatoes and wash good. Then punch holes in them with a fork. Microwave them on the button for potatoes or around 8 minutes. Take a knife and slice one open. Test to see if done if not mirc. a little more. Get the potato out of the middle and put in a bowl. Add salt pepper and butter. Take your mixer and whip. Add enough milk to make them fluffy. Lot less time then cooking them. Will taste the same.

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SNICKERS CUPCAKES

1 Box White Cake Mix
Mini Snickers Bars
White Choc. Frosting or White Fuffly Frosting
Caramel Ice Cream Topping
Chopped Peanuts

Make the cake up using instructions on the cake box. Pour in cupcake cups. Press a mini snicker bar down in the center of each cupcake. Bake according to instructions for cup cakes. Let cool and frost with white choc. or vanilla or fluffy frosting. Take a mini snicker bar and cut it up put on top of the frosting and drizzle caramel ice cream topping over the top. Can also add some chopped peanuts to the top of the cupcake.

CHOC. SPRINKLES CAKE

1 Box Yellow Cake MIx
1 Box Small Instant Vanilla Pudding
4 Eggs
1/2 Cup Veg. Oil
1 Cup Water
3/4 Cup Toasted Coconut
1/2 Cup Chocolate Sprinkles
1/2 Cup Chopped Walnuts

In a medium bowl mix  the cake mix, the vanilla pudding, the eggs and the oil and water . Beat for 2 minutes. Add the sprinkles, the coconut and the walnuts. Fold these into the batter. Spray 2 round cake pans. Pour into pans and bake for 40 minutes on 350. Or until a toothpick comes out clean. Cool and remove from pans. Wrap in alum. foil and put in the  freezer for awhile then make the frosting.

Frosting:

1 Pint of Heavy Cream
1 Pint of Milk
1 Large Instant Chocolate Pudding Mix

Beat all three together until you form soft peaks. Take the cakes out of the freezer. Cut the 2 round layers to make 4 layers. Cut each one in half (round way). Put the first layer in a plate and put frosting on it. Continue with the other 3 layers frosting each one. Then put frosting on top and around the sides of the cake. Decorate the top with choc. sprinkles or hershey candy bar curls and can add some canided cherries around the top. Ref. the cake a while before cutting. Keep in ref.

To toast the coconut put in a pan and put in the oven on 350 for 5 to 7 minutes. Let cool. Watch and don't let it scorch.

PINEAPPLE-PECAN CAKE WITH CREAM CHEESE FROSTING

2 Cups Flour
2 Cups Sugar
2 Teaspoons Baking Soda
2 Eggs
20oz. Can Crushed Pineapple with juice
1 Cup Chopped Pecans

Iceing:
1 Stick Butter, softened
1 (8oz.) Cream Cheese, softened
2 Cups Powdered Sugar
1 Teaspoon Vanilla

Mix the dry ings. together. Add the eggs, pineapple with juice and the pecans. Stir just until moistened. Pour into a 9x 13 sprayed glass pan. Bake for 35 minutes or until it tests done with a toothpick. Cool. Then frost with cream cheese frosting.

Frosting:
Combine the cream cheese, butter, sugar and vanilla. Beat until smooth.