Rosa Marina Salad

1 box Orzo (16 oz)
1 can crushed Pineapple (20 oz)
1 can Chunk Pineapple (20 oz)
1 Large can Mandarin Oranges
1 jar maraschino Cherries (10 oz)
2 eggs
3/4 cup sugar
2 Tbsp Flour
1 Tbsp Corn starch
16 oz. Cool Whip
1-2 cups pecans, toasted and chopped

Cook pasta according to package directions, drain, rinse and cool.
Drain the juice from the cans of pineapple, oranges and cherries into a large sauce pan. Reserve the fruit.
Beat in the eggs, sugar flour and cornstarch. Cook until thickened. Allow to cool somewhat and mix into the pasta. Cover and pop in the fridge overnight.
The next morning loosen up the pasta mixture with a sturdy spoon.
Add the fruit and nuts.
Fold in the Cool Whip

by: Mary!

Blueberry Sour Cream Coffee Cake

3/4 cup butter, softened
1 and 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 cups sifted all-purpose, plain flour
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz) sour cream

Filling:
1/4 cup packed brown sugar
1 Tablespoon all-purpose, plain flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries (if using frozen, do not thaw before adding to batter.)

GLAZE:
1 cup confectioner's sugar (powdered sugar)
2-3 Tablespoons milk

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured 10 inch tube pan. Combine brown sugar, flour and cinnamon filling; sprinkle half over the batter. Top with half of the berries. Repeat layers. Top with remaining batter.

Bake 350* for about an hour, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

10-12 servings.

Lemonade Cake

4 eggs
3/4 c. vegetable oil
3/4 c. HOT water
1 pkg. lemon Jello
1 lemon cake mix

1 6oz. can frozen Lemonade concentrate
3/4 c. sugar

Mix hot water and Jello, set aside. Beat eggs, oil and cake mix. Add water/Jello mixture and beat 4 minutes. Pour into greased and floured tube pan. Bake in 325 degree oven until toothpick comes out clean, about 35-40 minutes.

Mix sugar and thawed lemonade concentrate. Punch holes in cake with fork (I use an ice pick so the holes go deeper). Slowly spoon lemonade mixture over HOT cake. Let cake sit for awhile before serving.

by: Leta

Coconut Dream Cake II

1 Coconut Supreme Cake Mix (duncan hines)
1 can of sweetened condensed milk
1 can of cream of coconut (coco lopez) put can in hot water to liquify it
1 8oz whipped topping
Sweetened flaked coconut
Mix cake according to directions pour into 9x13 lightly greased and floured pan bake according to directions, while cake is baking mix sweetened condensed milk and cream of coconut together when cake is done poke small holes in cake and pour sweetened condensed/cream of coconut mixture over hot cake. Let cool completely then spread whipped topping over cake and sprinkle coconut on top.
Pina Colada Cake
Make same as above pour mixture on let cake cool well add 1 can of well drained crushed pineapple over cake then whipped topping and top with coconut.
Refridgerate leftovers.

Kathy

Apricot Chicken

1 envelope Lipton onion soup
8 oz bottle Russian Dressing
10 oz jar Apricot Preserves.



Mix soup,dressing & jar of apricot preserves. Pour over 3 to 3 1/2 lb of chicken legs (amt doesn't have to be accurate) & bake at 350 degrees - basting occasionally. Serve hot w/plain white rice & extra sauce.

Fruit Dip

1 package powered sugar
1 container cool wip

Mix well, cover, refrigerate and serve w/ fresh fruit.

by: Bronzemom

Sour cream ranch dill dip

1 16 oz. container of GOOD sour cream
1/2 cup Mayo
1/2 tsp. fresh chopped dill
1 package powered ranch mix

Mix all ingredients well, cover, refrigerate for one hour.

Serve w/ fresh veggies / chips

by: bronzemom