Thursday, May 23 2013 8:16 AM EDT2013-05-23 12:16:40 GMT
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
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Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Recipe from Krystal Schroeder of Del.
Ingredients
1 box butter recipe cake mix
1 small can mandarin oranges w/juice
4 eggs, beaten
1/3 C. oil
Pam or spray oil
Frosting:
1 small box Instant vanilla pudding
1-20 oz. can crushed pineapple w/juice (lite or heavy syrup, your choice)
1 large container of Cool Whip
Directions
Preheat oven to 350°.
Spray a 13x9x2" cake pan with the PAM.
Blend cake mix, oil, egg, and mandarin oranges w/juice.
Beat for 3 minutes.
Pour into cake pan and bake for approx. 25 minutes.
Cool completely!
While cake is baking, pour pineapple w/juice into a bowl and add the dry instant pudding mix and stir together. Let this sit until the cake is completely cooled.
Add the cool whip to the pineapple mixture and stir thoroughly. Frost cooled cake.
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