Almond Poppy seed Cake

• yellow cake mix
• 1 cup water
• 1/2 cup oil
• 4 eggs
• 1 pck vanilla instant pudding
• 2 tablespoons poppy seed
• 2 tablespoons almond extract

Mix all ingredients together till is creamy. Pour into greased and floured pan and bake at 350˚ for 45-55 minutes or till it's done.

Carrot & Pineapple Cake

• 4 eggs
• 2 cups sugar
• 1 1/2 cups oil
• 2 cups flour
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 2 cups grated carrots (I put the carrots through the juicer and then mix them back again)
• 1 (8 1/2 oz) can crushed pineapple - drained
• you may add chopped nuts if you like - about 1/2 cup

Beat the eggs and sugar very well. Add oil, carrots, pineapple and nuts. Add the flour, baking powder, soda and salt and pour into greased and floured cake container.
Bake at 350˚ for 50-60 minutes or till cake is ready.

Broccoli Casserole

• 2 (10 oz) pkg frozen chopped broccoli
• 3 cups cottage cheese
• 3 eggs
• 6 tablespoons margarine
• 1/3 cup flour
• 1/4 cup chopped onion
• 1 (8 oz) can corn
• 1/2 lb cheddar cheese (or any other cheese you like)
• 1/2 tsp salt
• 1/4 tsp pepper

Cook broccoli and drain. Meanwhile mix cottage cheese, eggs, 4 tablespoons of margarine (ok, if you put all 6 tablespoons is no big deal but you are going to need 2 more later) and the flour in a bowl - mix till cottage cheese is smooth and creamy. Add the broccoli, chopped onion, drained corn, cheese, salt and pepper. (if you like hot/spicy food, this is the time to add a teaspoon or two of hot sauce).

Pour into a greased casserole. Top with a couple of tablespoons of parmesan cheese, bread crumbs, fried onion crumbs, or any other topping you like.

Bake at 350˚ for about an hour or till it is set.

Cowboy Caviar

1 can shoepeg corn, drained
1 can black-eyed beans, drained
1 can black beans, drained
1 or 2 tomatoes
1 bunch cilantro
1 small bunch of green onions
2 avocados
1 tsp cumin
1/8 tsp salt
¼ cup red wine vinegar
¼ cup olive oil
2 cloves garlic

Pour the corn, peas, and black beans into a large bowl. Chop the tomato, cilantro, green onions and avocados and add to bowl. Add the cumin, salt and garlic to the bowl. Pour the vinegar and oil into the bowl. Mix and serve.

I learned this one at Relief Society night, it's an easy and great appetizer.

Ramen Noodle Cabbage Salad

Mix
½ head of cabbage, shredded
5 green onions, chopped
¼ cup slivered almonds, toasted
¼ sesame seeds, toasted
1 pkg chicken flavor ramen noodles

For the dressing mix
¼ cup vinegar
¼ cup oil
Ramen noodle seasoning packet

After mixing toss with cabbage mixture

Spinach Puffs

Four 10 oz. packages frozen chopped spinach
4 cups herbed stuffing mix
4 large onions, finely chopped
12 eggs, beaten to blend
1 1/2 C. butter, melted
2 C. grated parmesan cheese
2 T. garlic salt
1 t. thyme
2 T. pepper

Thaw spinach and squeeze dry. Combine all the ingredients in a mixing bowl. Mix well. Form mixture into 1 inch balls. Place on a greased baking sheet. Freeze until firm. Place in plastic storage bags until ready to use.

To serve:
Preheat oven to 375°F. Place spinach puffs on a baking sheet. Bake for 20 -25 minutes until puffed and golden.

Best No Crust Cheesecake

• 2 pkg cream cheese (8 oz each)
• 2/3 cup plus 3 tablespoons sugar
• 3 large eggs
• 1 1/2 teaspoon vanilla
• 8 oz sour cream

Beat together cheese, 2/3 cup sugar, eggs, and 1/2 tsp vanilla.
Pour into 9" buttered pie plate. Bake at 350˚ for 25 to 30 minutes. Cool cake for 20 minutes on wire rack.
Mix together sour cream, 3 tablespoons sugar and 1 teaspoon vanilla. Spread on top of cake. Bake again at 350˚ for 15 to 20 minutes.