Wednesday, July 7, 2010 5:04 pm

 Angel-Pineapple-Coconut Cake

1 (16 oz.) Betty Crocker

   Angel Food cake mix (must

   be Betty Crocker)

1 (20 oz.) can crushed pine-

   apple in 100% pineapple

   juice

1 - 1/2 cups angel flake

   coconut, divided

1 teaspoon almond extract,

   optional (I love this)

1 (8 oz.) container Cool

   Whip, thawed

Heat oven 350º

In a large mixing bowl place cake mix, pineapple, 1 cup coconut and almond extract. With a wire whisk by hand, mix together until foamy about 1 minute. Pour into ungreased 13x9 inch baking dish. Bake 30 minutes. Remove from oven and allow cooling, about 3 minutes and then turn upside down on rack to cool completely. Spread Cool Whip onto cooled cake. In a small skillet on medium heat, toast remaining 1/2 cup coconut, cool and then sprinkle on top of Cool Whip. Turning the cake upside down to cool, prevents the cake from falling - results a perfect cake!

Note: Do not go by the directions on the box of cake mix. Use direction in this recipe ONLY!

spring flower cake

1 cup Baker’s Angel Flake

   Coconut

2 drops food coloring, any

   color

1 pkg. (10 oz.) round angel

   food cake

1 cup thawed Cool Whip

   Whipped Topping

3 cups halved strawberries

Toss coconut with food coloring until evenly tinted.

Place cake on large serving plate. Frost top and side with Cool Whip; sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Carefully put out cake slices and separate slightly to resemble the petals of a flower. Fill center with berries just before serving. Refrigerate leftovers.

chicken & citrus salad

4 cups each baby spinach

   leaves and mixed salad

   greens

2 cups slice fresh

   strawberries

1 can (15 oz.) mandarin

   oranges, drained

1/2 lb. sugar snap peas,

   halved

1 pkg. (6 oz.) Oscar Mayer

   Deli Fresh Oven Roasted

   Chicken Breast Cuts

1/2 cup Planters Pecan

   Halves, toasted

1/2 cup Kraft Light Raspberry

   Vinaigrette Dressing

Combine all ingredients. Serve immediately.

jell-o fruit bars

2 pkg. (3 oz. each) Jell-O

   Strawberry Flavor Gelatin

2 env. Knox Unflavored

   Gelatin

1-1/2 cups boiling water

4 cups mixed fresh berries

   (blueberries, raspberries,

   chopped strawberries) 

Mix first 2 ingredients in medium bowl. Add boiling water; stir 2 min. Pour into 13x9 inch pan sprayed with cooking spray. Stir in berries. Refrigerate 3 hours or until firm. Cut into bars.

cool whip cake

1 pkg. yellow cake mix

1 lg. can mandarin oranges,

   1/2 drained

1 pkg. cream cheese, room

   temp.

1 lg. can crushed pineapple,

   drained

1 small Cool Whip

Prepare cake mix as directed but add the can of mandarin oranges to the mix at the last minute. Beat 30 seconds and bake. In separate bowl mix cream cheese and pineapple together well, then fold in Cool Whip, place in fridge until the cake is cool. Let cake cool completely, and then add Cool Whip mixture on top. Keep in fridge until ready to serve.

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