Boston Cream Poke Cake

Boston Cream Poke Cake

1 box yellow cake mix
ingredients needed to make cake; eggs, oil and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting
Directions:
Make cake mix according to directions and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle
or other similar size object.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn't overly runny but
not fully thickened into pudding (it should still be pourable).
Pour pudding on top of warm cake.
Take a spoon and spread it out. Gently press down to ensure that pudding goes
into the holes and spread it all the way to the sides.
Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave on high for about 30-45 seconds.
Stir with a spoon. It should now be pourable but not bubbly hot.
Pour chocolate frosting on top of pudding.
Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.
Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
Once it is completely cooled, you can cover it with a lid without worrying about any condensation on the lid.
This cake needs to be kept refrigerated

Strawberry Cream Cheese Bars

Strawberry Cream Cheese Bars

1 (18.5 ounce) box strawberry cake mix
1 stick butter
3 eggs
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar

Preheat oven to 325 degrees. In bowl, combine cake mix, butter and 1 egg, blend well. Press into grease 9x13 inch baking pan. In another bowl, combine cream cheese, 2 eggs and sugar. Beat with mixer until smooth and well blended. Pour over batter. Bake for 30 to 35 minutes, or until lightly browned

Cauliflower Salad

Cauliflower Salad

1/2 small head cauliflower
1 medium cucumber
4 hard-boiled eggs
2 green onions
Mayonnaise
Salt to taste

Finely chop and combine cauliflower, cucumber, eggs and green onions. Add
salt and mayonnaise.

Butterscotch Pudding Mix

Butterscotch Pudding Mix

Mix 2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch

Mix and store in airtight container. To prepare,
add 1/2 cup mix to 2 cups milk. Heat and stir constantly
while boiling. Cool, then serve

YELLOW CAKE MIX WITH PINEAPPLE

YELLOW CAKE MIX WITH PINEAPPLE

1 yellow cake mix
1 (20 oz.) can crushed pineapple, undrained
1/2 c. sugar
1 sm. pkg. instant vanilla pudding
1 c. coconut
1 (8 oz.) box whipped topping
1/2 c. chopped nuts

Make cake according to box. Heat pineapple and sugar together. Pour over hot cake
poked with holes; chill. Mix pudding according to directions and add coconut; then
spread over the pineapple. Spread on whipped topping and sprinkle with nuts. Let
stand in refrigerator 12-24 hours before serving

Brown Sugar BBQ Chicken

Brown Sugar BBQ Chicken

2 1/2 lbs. chicken pieces
2 onions, sliced
1/2 cup butter
2 T. cider vinegar
1 T. Worcestershire
3 t. brown sugar
1/2 t. paprika
1 cup catsup
1 cup hot water
Salt and pepper to taste

Lightly oil an large baking dish and arrange chicken pieces in a single
layer in pan. Place onion slices on top of chicken and dot with butter.
Blend remaining ingredients together and pour over chicken. Bake,
covered at 350 for 2 hours, uncover and bake another 15 minutes

Fish Nibbles

Fish Nibbles

4 cups Chex
1 cup gold fish crackers
1 cup small stick pretzels
1 cup nuts
1 cup Fritos
1/2 package Hidden Valley dressing (dry mix)
1/2 cup Wesson oil
1 teaspoon garlic powder or salt
1 teaspoon dill weed

Stir all together. Put in airtight container and refrigerate.

Makes 8 cups.