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Hi! Todays recipes are fruity and refreshing! Two flavorful, colorful and totally tasty desserts to spoil the family! Or yourself!

Both are excellent choices to serve for parties, picnics or to take to a pot-luck (once all this craziness is past us). They each use regular items most of us keep in our pantries, with the exception of the whipped topping. As much as it is difficult to deal with grocery stores right now, it shouldn’t be too hard to find cool whip or your choice of whipped topping. 

Keep Safe and Enjoy! Elaine


Orange Pineapple Cake

1    Lemon or Yellow Cake Mix

4    Eggs

1/2 Cup Vegetable Oil 

1   (8 oz.) Can Mandarin Oranges (undrained)

1   (3.9 oz.) Box Instant Vanilla Pudding Mix

1   (15 oz.) Can Crushed Pineapple (undrained)

1   (16 oz.) Container Whipped Topping

Cake:

Mix the cake mix, eggs, oil and mandarin oranges with juice in a large bowl. Pour cake batter into a  12x18 cake pan. Bake in a preheated oven at 325 degrees F. for 15 minutes. Let the cake cool before adding the frosting/topping.

Frosting/topping: 

In a mixer, or with a blender, beat pudding mix, crushed pineapple and whipped topping together and spread generously over the cooled cake.

After frosted the cake should be kept refrigerated until served. Refrigerate leftovers. Serves 15.


Strawberry Fluff Salad

1   (4.6 oz.) Box Cook and Serve Vanilla Pudding 

     Mix

1   (6 oz.) Box Strawberry Jell-O 

3   Cups Water   

1   (16 oz.) Container Cool-Whip Topping

1/2 Bag Mini Marshmallows

2    Cups Strawberries (cleaned, chopped)

2    to 3 Bananas (sliced, dipped in lemon juice)

Mix together the pudding, Jell-O and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap and refrigerate until mixture has thickened. (Overnight or at least 6 hours). When thickened, beat with an electric mixer until creamy. Fold in the whipped topping, marshmallows and fruits. Chill about an hour before serving. Serves 12

Note: Dipping the banana in lemon juice prevents browning.


PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe.


Send To: “Cooking Corner”c/o Merchandiser, PO Box 840, Lebanon, PA 17042 or Fax: 717-273-0420 or E-mail: cook@themerchandiser.com