Strawberry Cool Whip Cake

• 1 box strawberry cake mix, dry
• 1 can diet Sprite
• 1 sm. pkg. strawberry sugar free Jell-O
• 1 C. boiling water
• 1 ctn. strawberry flavored Cool Whip, lite
• Strawberries, sliced

Spray the bottom of a 9x13-inch pan with cooking spray. Mix dry cake ingredients and Sprite. Spread in the pan. Bake at 350° for 30-35 minutes. Cake will not be tall. Cool for 15 minutes. Dissolve Jell-O in the boiling water and pour over cake. When cool, top with strawberry Cool Whip. Garnish with sliced strawberries.

Hamburger Goulash

• 1 lb. hamburger
• 1/2 C. green pepper, chopped
• 1/2 C. onions, chopped
• Salt and pepper, to taste
• 1 lg. can tomatoes
• 1/2 lb. elbow macaroni, cooked and drained

Brown hamburger in a large skillet, drain. Add onions and peppers and cook until onions are transparent. Add tomatoes and cooked macaroni. Heat thoroughly.

Angel Food Puffs (above)

• 1 box angel food cake mix
• 1 pnt. whipping cream, whipped, not too stiff
• 1 envelope unflavored gelatin
• 1/3 C. sugar
• 1 tsp. vanilla

Prepare cake batter as directed. Fill extra-large muffin tins 2/3 full with batter. Bake at temperature on package for about 15 minutes or until brown on top. Combine whipping cream, gelatin, sugar and vanilla together until fluffy. Add a few drops of red food coloring to make filling pink. After puffs are baked and cooled, remove from the tins and put a plug out of the top of each one. Pinch off some of the bottom of the plug to make a cap. Put a teaspoon or more of the filling down into each puff and put the plug back on top. Store in refrigerator.

Baby Food Bars (Above)

• 2 C. sugar
• 1-1/4 C. vegetable oil
• 3 eggs
• 2 C. flour
• 2 tsp. cinnamon
• 2 tsp. baking soda
• 1 tsp. salt
• 1 sm. baby food jar of apricots, applesauce and carrots
• Nuts, optional

Frosting:

• 1/3 C. soft butter or margarine
• 3 oz. cream cheese
• 1 tsp. vanilla
• 1/2 lb. powdered sugar

Mix sugar and oil together. Add eggs and mix. Add flour, cinnamon, baking soda and salt and mix. Mix in baby food. Grease a jellyroll pan and pour batter into pan. Bake at 375° for 20 minute, or until a toothpick inserted comes out clean. Frosting: Mix together butter, cream cheese, vanilla and powdered sugar. Thin out with a little water or milk if necessary. Spread over cooled bars. Sprinkle with nuts if desired.

Raspberry Cream Cheese Coffee Cake

• 2-1/2 C. flour
• 3/4 C. sugar or Splenda
• 3/4 C. butter
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 C. sour cream
• 1 egg
• 1 tsp. almond extract
• 1 (8-oz.) pkg. cream cheese, softened
• 1/4 C. sugar
• 1 egg
• 1/2 C. raspberry jelly
• 1/2 C. sliced almonds

Combine flour, sugar and butter using a pastry blender until crumbly. Reserve 1 C. for topping. Add baking powder, baking soda, salt, sour cream, egg and almond extract to the remainder. Mix well. Spread batter on the bottom and up the sides of a 9-inch springform pan. Combine cream cheese, sugar and egg for filling; mix well. Pour over batter in pan. Spoon jelly evenly over filling. Add almonds to reserved topping and sprinkle evenly over top. Bake at 350° for 55-60 minutes or until golden. Cool 15 minutes. Remove from pan. Serve immediately and refrigerate leftovers.

Bread and Butter Pickles

• 3 qt. sliced cucumbers
• 1/2 C. salt
• 3 C. vinegar
• 3 C. sugar
• 1/4 C. mustard seeds
• 1 T. celery seeds

Mix cucumbers and salt together. Let stand for 3 hours, then squeeze cucumber slices dry. In a pan, bring vinegar, sugar and spices to a boil. Add the cucumbers and heat through. Place in jars and seal.