Dump Cake

Why it is called that I am not sure but Mark thinks it is wonderful.  
 
1 yellow cake mix
1 11 oz can mandarin oranges  drained- save juice
1 large instant vanilla pudding
1 8 oz can crushed pineapple drained-save juice
1 8 oz Cool Whip
Flake coconut

Mix cake a directed using juice as the liquid adding water to make required amount.
Fold in oranges.
Bake as directed.  Cool completely.

Topping
Mix pudding as directed.  Fold in Cool Whip and pineapple.  Spread on cooled cake. Sprinkle coconut on top.

You could use additional coconut in the pudding mixture.

Hot Fudge Topping

1/4 cup milk
1-12oz bag chocolate chips
1 can sweetened condensed milk

Place 1/4 cup milk and chocolate chips in a double boiler.  Heat until chips are melted.  Add the sweetened condensed milk. Heat. Serve over ice cream.

Fantasy Fudge

3 cups sugar
3/4 cup margarine-I ALWAYS use butter
2/3 cup evaporated milk-1 small can
1 12-oz. (340 g) package semi-sweet chocolate chips I ALWAYS use milk chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts-I seldom use nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Coconut Syrup

1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

If you don't have buttermilk, make it!  Add 1 tablespoon white vinegar to 1 cup milk.  Let stand 5 minutes.  Pretty easy.

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

So I made waffles to day for all the boys since they were going golfing.  BIG hit.  It would be yummy on ice cream!!

From this blog;  http://cookingalamode.blogspot.com/2010/03/blender-french-toast-with-coconut-syrup.html

Mary's Salsa

1-28 oz can petite diced tomatoes
3-8 oz cans tomato sauce
2 onions chopped, you could use less onions also
8 Roma tomatoes diced, other type work fine too
1 green pepper chopped
1/2 cup nacho jalapenos cut into small pieces
1 cup cilantro chopped*
1 tablespoon dry oregano or 1 teaspoon ground oregano
1 teaspoon pepper
1 1/2 teaspoons salt
1 tablespoon of lemon juice
1 tablespoon vinegar
3 cups water

Mix all together in bowl and if it is too thick, add more water.

*I measure the cilantro before I chop it and I don't usually use that much.

No-bake Cheese Cake

1 Shortbread ready made crust
1-8oz cream cheese, softened
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla
1 cup whipped cream

Mix cream cheese, vanilla, and sugar.  Fold in sour cream and whipped cream.  Pour into pie shell.  Chill for 4 hours.  Top as desired.

I got this tasty treat from my baby brother Craig.  

Petite Cheescake

2-8 oz cream cheese, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice
24 Vanilla Wafers
Pie filling

Beat the cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy.  Line muffin tins with papers and place 1 vanilla wafer, flat side down in each.  Fill cups 2/3 full with cream cheese mixture.  Bake at 375 for 15-20 minutes or until set but not brown.

Cool and refrigerate.  Serve with pie filling.

Makes 24