Pineapple Dream Delight

1 pkg. Jiffy yellow cake mix (I made gluten free yellow cake from a cookbook)

1 large pkg. Jell-O instant pudding, vanilla flavored

1 (8 oz.) pkg. cream cheese, soft

1 (1 lb.) can crushed pineapple, drained

1 3/4 C milk

1 lg carton Cool Whip

Bake cake in a greased and floured 9x13 inch pan at 350 degrees for 10 to 15 minutes.  Cool.

In a mixing bowl, mix pudding with milk.  When thickened, beat in softened cream cheese, add well drained pineapple and spread over cake.  Spread Cool Whip over top and sprinkle with coconut or nuts, if desired.

Can be kept for 1 to 2 weeks in the refrigerator.  Serves 15 or more.

~VLS

Creamy Butter Mints

I just recently got this recipe from a lady who goes to our church. I am planning on making them today with our "Irish" meal. They have become one of my favorite goodies! ~KJV~

Creamy Butter Mints

1 lb pkg. powdered sugar

½ c. butter, softened

2 T. whipping cream

¼ t. peppermint extract

Place powdered sugar and butter in a medium bowl.  Mix on medium speed 2-3 minutes.  Add cream and peppermint, beat 3-4 minutes until well blended (may take much shorter time).  Shape into ½” balls, lightly press balls with thumb to form wafers.  Place on wire racks and allow to dry overnight, uncovered.  Store in an airtight container.  Makes 5 dozen.

(I made the balls half that size and yielded 10 dozen.)

Check out our Patrick's Day recipes, Here!

Enjoy your cooking!

KJV

Gluten free Cranapple Nut Crunch

~3 C apples, peeled and chopped

~2 C cranberries, fresh or frozen
~3 T almond flour
~1 C sugar

TOPPING:

1 C oatmeal

3/4 C nuts

1/2 C almond flour

1/2 C brown sugar, packed

1/2 C butter, melted

Combine first four ingredients and mix well. Place in a 2 quart baking dish.

TOPPING: Combine oatmeal, nuts, flour, brown sugar and butter. Mix well. Spoon evenly over fruit mixture. Bake uncovered at 350 degrees for 50 to 60 minutes.

Top with cool whip and serve with vanilla ice cream.  Or choose one or the other. :-)

~VLS

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