Pretty Pink Flamingo Cake

I recently saw this amazing recipe (again) and since I'm in Florida and 

my home and yard are decorated with all kinds of flamingo decor, I thought 

this would be perfect to take to a recent potluck in the RV park where I live for the winter. 

(The cake was actually thicker than it looks!)

(hover over photo to pin) 

It's a Southern Plate original, but I changed just a couple of 

things (which I will tell you as we go)....

What a F-U-N cake!  Big kids as well as little ones will love the

bright color and the combo of cherries and pineapple in the 

frosting...made with Cool Whip. 

Do hope you enjoy soon - it would be awesome for a pool party,

picnic, or summer potluck!  AND...you can make it ahead!!!

It's all very simple, delicious and refreshing, so let's get to it....

(hover over photo to pin) 

PINK FLAMINGO CAKE 

CAKE: 

1 box (15 ozs) white cake mix 

1 sm. box (4-serving size) cherry jello, dry 

3/4 c. vegetable oil 

(or use 1/2 c. applesauce and 1/4 c. oil) 

3/4 c. buttermilk

3 eggs

1 tsp. real vanilla

(I added for a 'pop' of flavor) 

FROSTING: 

8 ozs. crushed pineapple, with juice

(I used half a 20 ozs. can)

1 sm. (4-serv. size) instant (french) vanilla pudding mix

16 ozs. Cool Whip, thawed  

(I used 12 ozs.)

8 ozs. jar maraschino cherries, chopped in half

(you may want to save a few to top the cake) 

Preheat oven to 350*. 

Spray a 9" X 13" baking pan with non-stick spray. 

In a large mixing bowl, add cake mix, jello, (applesauce, if using), oil, buttermilk,

eggs and vanilla.  Beat with an electric mixer for about 2 minutes

until smooth and well blended.  Pour into prepared pan. Bake 30 - 35 minutes 

until cake pops up when touched.  Cool completely. 

In medium bowl, place the pineapple and juice in a bowl; sprinkle dry pudding mix over the top and

stir until blended.  Stir in whipped topping. Add chopped cherries and 

some cherry juice until 'frosting' turns pink, about 1/4 c. juice.  

Spread topping evenly over the cake. Cover and refrigerate up to 3 days before 

serving.  

This is the doormat at my front door at my FL paradise...

​

The Bryan Times - Nov. 18, 2019 - Thanksgiving menu options

It’s that time of year when we stop and ponder our ‘attitude of gratitude’. People who are grateful are happy people. Learning to be thankful reduces stress and helps you to be less susceptible to illness.

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you sweet love, great relationships, and most of all, thankful hearts.                             

Cranberry Apple Salad

This is a favorite holiday dish.

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 lg. (6 ozs.) pkg. strawberry (raspberry or cherry) jello

2 Tb. lemon juice

(Keeps the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water and jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Whisk in mayonnaise, beating until smooth. Fold in cranberries, apples and nuts. Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings

I was so tickled to find this recipe because it tastes just like my mama's!

CROCKPOT BREAD DRESSING (FOR A CROWD)

1/2 c. butter

1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten

2 cans (10.75 ozs each) cream of chicken soup

2 cans (15 ozs each) chicken broth, divided 

1/2 tsp. each pepper and salt

about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Place clean tea towel over crock to catch moisture; cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving. 

                                                             

                                   Ultimate Creamed Corn (Crockpot)

Oh.my.word delicious! You're welcome. 

SLOW COOKER ULTIMATE CREAMED CORN

2 (16 ozs) bags frozen whole kernel corn

12 ozs. cream cheese, cut into cubes

3/4 c. milk

1/2 c. butter or margarine, melted

2 tsp. sugar (or equivalent in sugar substitute)

1 tsp. salt (or less)

1/4 tsp. pepper

Spray bottom and sides of 3 - 4 qt. slow cooker with cooking spray.  Spread corn over bottom. Top with cream cheese cubes, placing them in the middle of the corn so it doesn't burn on the sides.  In small bowl, stir together remaining ingredients; pour over corn and cream cheese.  Cover; cook on high for 2  to 2-1/2 hours. Stir well before serving. Corn will hold on low heat up to 1 hour; stir occasionally.

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or sugar substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

This is a terrific soup to use up your leftover turkey.  Sip! Slurp! Gobble! 

TURKEY & WILD RICE SOUP 

1/4 c. butter 

1-1/2 c. carrots, finely chopped 

1/2 c. flour

Cook rice according to package directions. In large pot on stovetop, melt butter, then add carrots, celery and onion. Saute until tender; stir in flour. Whisk in broth and bring to a boil. Stir until thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering a few minutes to allow flavors to blend. Yield: 7 - 8 servings

A very Happy THANKS-LIVING to you all! 

I Chronicles 16:34 - O give thanks unto the Lord; for He is good; His mercy endures forever.