FRUIT DELIGHT CAKE

1 Box Butter Cake MIx
1/2 Cup Oil
1 (11)oz. Can Mandarin Oranges with juice
4 Eggs

Mix all ings. together in a bowl. Pour batter into a 9-inch sprayed bunt pan. Bake at 325 for 30-40 minutes. Let cake cool. Remove from pan and ref. for 1/2 hour. Punch holes in cake with a fork and spread on the frosting. Keep ref.

FROSTING:
1 (3)oz. Box of Instant Vanilla Pudding
1 (8)oz. Bowl of Cool Whip
1 (8)oz. Can Crushed Pineapples with juice
In a bowl combine the pudding mix and cool whip. Drain half of the juice from the can of pineapples and add it and the pineapples to the mixture. Mix and frost cake.

QUICK AND EASY GUACAMOLE

2 Avocados, peeled and diced
1/4 Cup Salsa, such as Pace
Lemon Juice
Salt

Mash the avocado and add salsa, lemon juice, and salt. Keep ref. Serve with tortilla chips.

EASY HOME-MADE PANCAKE SYRUP

2 Cups Sugar
1 Cup Water
1-2 Tablespoons Corn Syrup if you have some on hand
Pinch Salt
1/2 Teaspoon Imitation Maple Flavor

In a kettle bring the water, sugar and corn syrup and salt to a boil. Contine boiling for 2 minutes. Then remove from heat and add the maple flavoring. Let cool and keep ref. Makes about a pint. If you do not have the maple flavoring and have some maple flavored syrup add it to the kettle and it will flavor it.

POUND CAKE PUMPKIN ROLL BARS

1 Box Golden Pound Cake MIx
2 Eggs, divided
2 Tablespoons butter, melted
3/4 Cups Chopped Nuts, divided
3 Teaspoons Pumpkin Pie Spice, divided
8 oz. Cream Cheese, softened
1 Can (14)oz. Sweetened Condensed Milk
2 Egg Whites
1 (16)oz. Can Pumpkin
1/2 Teaspoon Salt

Preheat oven to 350. Spray a 15 x 10 jellyroll pan. Set aside. In a large bowl combine the cake mix, one egg, butter, 1/2 cup nuts and 1/2 teaspoon pumpkin pie spice. Using pasty blender mix until crumbly. Place on the jelly roll pan. Set aside. In a large mixing bowl mix the cream cheese until fluffy. Beat in the condensed milk, the egg white and egg, pumpkin and remaining pie spice and salt. Mix well and pour over crust. Sprinkle 1/4 cup nuts on top. Bake for 30 minutes. Let cool. Chill. Cut into bars. Store in ref.

STRAWBERRY SHORT-CAKE CAKE

1 Box Vanilla or Yellow Cake Mix
1 Box Frozen Sliced Strawberries with syrup
1 Medium Cool Whip
1 Pack of Strawberry Glaze

Make up the cake mix using directions for a 9 x 13 pan. Let cool. Punch holes all over the cake. In a bowl take the strawberry glaze and the frozen strawberries and mix together. May not need all of the pack of glaze. Pour over top of cake. Add the cool whip over the strawberries. Keep chilled.

OLD-TIME STAGE PLANKS

When I was growing up we would buy these and eat them with a pint of choc. ice cream or a good cold glass of milk. You cannot hardly find these anywhere now to buy.

1 Cup Molasses
1 Cup Buttermilk
1 Tablespoon Ground Ginger
1/2 Cup Solid Shortening like Crisco

3 Cups Sifted Flour
1 Teaspoon Baking Soda
1 Tablespoon Hot Water
In a heavy kettle over medium heat melt the molasses, shortening and ginger together. Blend well. When the mixture is melted and still warm beat by hand or mixer for 10 minutes. Dissolve the soda in a tablespoon of boiling water and add to the molasses mixture. Stir good. Alternate adding the buttermilk and the flour. Gradually add in the flour. Add just enough of the 3 cups to make a good stiff dough. Beat thoroughly. Spray 2 jelly roll pans with cooking spray or can use oil. Pour the mixture into each pan and bake on 400 for 10 minutes. With the heat being this high they will burn easy on the bottom. So watch these very close. Can make a powdered sugar glaze to put on top of them if you like.

PINEAPPLE-LIME JELLO DESSERT

1 Large Bowl Cool Whip
1 Large Container Cottage Cheese
1 Large Box Lime Jello, use dry
1 Large Can Crushed Pineapple
1 Large Can Orange Segments or can use fresh oranges
1 Cup Walnuts, chopped
1 Small Jar Cherries

In a large bowl mix the cool whip and cottage cheese together. Add the dry jello. Drain the fruit and add to the mixture. Blend well. Next add the nuts and cherries.  Chill and serve.