Donna's Berry Elegance

We served this at my son, Jonathan's, wedding reception.

Ingredients:

1 box White Cake Mix
2 small boxes instant white chocolate pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh blueberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices and or coconut

Directions:

Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain blueberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute berries over pudding layer. Spread cool whip over berries. Sprinkle almonds (and or coconut) over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Optional: Blackberries, Raspberries, or Strawberries

Donna's Chocolate Raspberry Delight

We served this at my son, Jonathan's, wedding reception.

Ingredients:

1 box Devil's Food Cake Mix
2 small boxes instant Devil's Food pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh raspberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices

Directions:

Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain raspberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute raspberries over pudding layer. Spread cool whip over berries. Sprinkle almonds over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Pistachio Cake

We used the recipe from my friend Dianne Mildenstein at my son Jonathan's wedding reception. We took the basic recipe and made a blueberry dessert, and a chocolate raspberry dessert.

Ingredients:

1 box yellow cake
2 small boxes instant pistachio pudding
1 -- 8 ounce package of cream cheese (softened)
1 can crushed pineapple (well drained)
16 ounce Cool Whip
Coconut

Directions:

Bake yellow cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Drain pineapple for about one hour. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute or sprinkle pineapple over pudding layer. Spread cool whip over pineapple. Sprinkle coconut over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Donna's Raspberry Cheesecake Pie

Ingredients

2 boxes Jello instant cheese cake
Bea's Raspberry Pie filling
Whipped Cream or Topping

Directions:

Prepare cheese cake as instructed on box. Press the graham cracker crust into a 9 x 13 glass baking dish. Bake and cool. Prepare cheesecake as directed on box. Pour into cooled crust. Chill until firm. Combine all Bea's Raspberry pie filling ingredients and chill until thick. Pour over cheese cake. Chill until set. Serve with whipped cream topping.

Bea's Raspberry Pie in a Graham Cracker Crust

Bea is my sister in law, Roger's sister. Roger told his college roommate, Ed, that sins could be forgiven for a raspberry pie in a graham cracker crust. Ed caused some friction one day, he wanted to get back on Roger's good side. So he called Bea and got the recipe. When Roger came home from work, Ed handed him the pie and said, "Here is the pie, now I do not want anymore grief over this!"

Ingredients:

1 cup sugar
2 tablespoons corn starch
1 quart raspberries
1 tablespoon butter
1 3 oz. package of raspberry gelatin
1 tablespoon lemon
1 baked graham cracker crust, cooled

Directions:

In a sauce pan combine sugar and cornstarch. Mash 1 cup raspberries and add water to make two cups. Stir into sugar mixture. Cook and stir until boiling; boil two minutes. Remove from heat. Add butter, gelatin, and lemon juice, stir until gelatin dissolves. Chill until partially set. Spoon 1/3 of gelatin mixture into graham cracker crust, top with whole berries. Spoon remaining gelatin over berries, chill.

Graham Cracker Crust:

Mix:
1 1/2 cup graham cracker crumbs
1/3 cup sugar

Add:
1/4 cup melted butter

Press into a pie pan and bake 8 minutes at 375 degrees. Cool. Fill and Chill. Serve.

For Strawberry Pie:
Exchange strawberries for the raspberries and strawberry gelatin for the raspberry gelatin.

K. K. B. S.

My husband was making this, the little children came in and said, "OOOOOOOOOOOO that looks gross, what is it?" My husband smiled and replied, "Its King Kong Booger Snot, now go away." They did, but not for long. They came back when he was eating and asked for some. I do not like using the name so we call it KKBS. This way grandma and guests would not get grossed out by the name.

Ingredients:

Chili
Tortilla Chips
Monterey Jack Cheese

Directions:

Heat chili in a sauce pan and pour over a plate of tortilla chips. Top with shredded Monterey Jack Cheese. Microwave until cheese melts, about 30 - 45 seconds. Time depends on how much cheese you use. Serve on plate that you used to cook the concoction on. Serve with extra chips and small plates for people to put their portion on.

Chili Burritos

This is a quick meal, I used to call it Relief Society Night Supper. It can be made with canned chili, or with leftover Donna's Chili. Reheats well.

Ingredients:
Leftover homemade chili or 1 can chunky chili and 1 can hot chili
Flour tortillas
Grated cheddar cheese
Shredded lettuce

Directions:

Preheat oven to 360 degrees. Heat chili in a sauce pan on the stove. Scoop with a large serving spoon about 1/4 cup chili onto a tortilla, sprinkle with cheese, roll, and place in a 9 x 13 baking dish. Continue until all chili is used. Top with cheese and bake 15 minutes. Serve with grated cheddar cheese.

Leftovers can be stored in the fridge in a ziploc bag and can be eaten either cold or reheated. these can also be frozen.