Ambrosia

1 can pineapple (chunks or tidbits or crushed, your choice), drained
1 can mandarin oranges, drained
1 8 ounce tub Cool Whip
Flaked coconut or finely chopped pecans. Or both. What the hey!

Mix all ingredients together and serve.


My family also makes this ambrosia but instead of Cool Whip we use (and it sounds funny but it is so yummy!) a container of sour cream. And then we add mini marshmallows. Put in fridge to set up and the marshmallows get mushy. YUM!
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Coconut Delight

2 sleeves of Ritz-type crackers
2 sticks margarine

Combine in bottom of 9x13

1/2 gallon vanille ice cream,softened
3 small boxes of cocnut cream pudding mix
2 cup milk

Mix altogether. Refrigerate for 30 minutes. Top with 12 oz Cool Whip.

You can substitute any flavor of pudding and rename it.
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Almond Roca

1 sleeve of saltine crackers
1 cup butter NOT margarine, won't work
1 cup brown sugar
1 package chocolate chips
1/2 - 1 cup chopped almonds

Preheat oven to 400 degrees. Cover a cookie sheet with foil and place crackers over surface, do not overlap. Combine butter & sugar and bring to a boil, approx 3 mins. Pour over crackers and bake about 5 minutes or until crackers "float". Remove from oven and top with chocolate chip and almonds. Chocolate will melt. Let Cool.
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This is a great cake and so simple to make:

1 Box Butter Pecan Cake Mix - Betty Crocker
1 Can Coconut Pecan Icing
4 eggs
1 cup milk
2/3 cup of oil

Mix all the above together in bowl (yes you put the icing in the cake mix) and mix either with spoon or on low with mixer. Bake at 350 for approx 50 min (depending on your oven) in a bundt pan.

This cake doesn't really need icing on it but if you want a glaze you can use confectionary sugar with a little milk and dash of vanilla and drizzle on cake.

This cake is so sweet and moist
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Peanut Butter Fudge
Recipe courtesy Alton Brown, Food TV Show: Good Eats
Episode: Fudge Factor


1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
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Coconut "Cool Whip" Cookies

1 8oz. container "cool whip", thawed
1 box coconut cake mix, (can use any flavor but coconut is awesome!)
1 egg

Mix together. Roll cookies into balls and drop in powdered sugar. Place on greased cookie sheet.
Bake at 350 degrees for app. 10- 12 minutes or until lightly brown. Cool slightly on pan and then remove.

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