SPRING BLUE BERRY CAKE

Are you like me just love blueberries. They are so good for you. When I buy a box I just can't stop eating them. They are almost like eating chocolate to me. lol. This cake is so good and it stays moist, also if there is any left. You can use it with a pre- bought angel food cake or if you want you can bake a angel food cake or a white cake mix and use the blueberry filling between it .

1 Angel food cake pre-bought or baked or a White cake mix , baked.
1 (8)oz. Box Cream Cheese, softened
1 Cup Powdered Sugar
1 Can Blueberry or Cherry Pie Filling
1(8)oz. Tub of Cool Whip

If baking cake let it cool first and if store bought then just cut the cake into 4 layers. Beat the softened cream cheese and powdered sugar together. Then add the canned pie filling and mix well. Fold in the cool whip. Spread between the layers and on top of the cake. Ref. Make sure you keep this ref. You can also use the filling on Town House or Ritz crackers as a appertizer if you do not want to use it on a cake.

'WAVE'' EVERYBODY START WAVING

Wave, wave everybody, wave now what are we waving at. lol.

While going down thru Nashville my crazy son had to pull one on me and his sister. He was in the back seat and started saying wave, wave.

So what did we do start waving. Now we looked like a bunch of fools going down the road waving at what? I ask him what are we waving at.
There was no one we knew beside of us on the interstate so what were we waving at.
The wave pool, a place for the kids to go play at was on the hill as we went by. lol.

He was in the back seat dyeing laughing and us up front waving to beat ninety. I guess the ones going by us thought we were drugged or drunk one. He got a good one on us.
He said they pull that on everyone. So if you are going down the interstate before you get to opry mills just start waving. Thank god no one knew us. lol.

WHITE SHOE PEG CORN SALAD

2 Cans Shoe Peg Corn,drained
3-4 Chopped Green Green Onions.
1 Cup Hellman's Mayo

Mix all ings. Together and ref. Serve cold.

EASY PICKLED PEACHES

1 Large Can Cling Peaches
1/4 Cup Brown Sugar
1/2 Cup Vinegar
2 Sticks CInnamon
1 Teaspoon Cloves
1 Teaspoon Allspice

Drain peaches.SAve the peach juice and add the sugar, vinegar and spices. Boil for 5 minutes. Allow fruit to stand in pickling syrup overnight.Serve chilled.

AUTUMN STRAWBERRY SALAD

1 Box (3)oz. Strawberry Jello
1 Cup Boiling Water
1 Can Whole Cranberry Sauce
2 Bananas, diced
1/2 Cup Pecans, chopped

Dissolve Cjello in one cup boiling water, then add 8 or 10 ice cubes or 1 cup cold water.Mash cranberry sauce and add jello. Chill until syrupy.Fold in bananas and nuts. Chill until firm. Serve on lettuce leaves.

ITALIAN CABBAGE

1 Lb. Sausage
1 Medium Head Of Cabbage
1 Can (16)oz. Tomatoes with Juice

Cut up cabbage and place in pan for boiling. Break up sausage over cabbage after sauteing. Cover with tomatoes and bring to a boil.  Cook on low until cabbage is tender about 11/2 hours.

CREAMY SALSA DIP

1/2 Cup Sour Cream
1/2 Cup Mayo or Salad Dressing
3/4 Cup Chipolte Salsa or Thick and Chunky Salsa
1/4 Cup Lightly Packed Cilianto
8oz. Rond Tortilla Chips or Crackers

In a small bowl, mix all ings. except the chips. Serve at once with the chips or ref. for 1 to 2 hours for the flavors to blend.