Coconut Cake

1 box Cake mix, white

1 cup Coconut                                                           

1 1/2 cups Milk                 

1/2 cup Sugar

8 oz Cool whip

Bake cake according to box directions in 13x9 pan. Allow to cool for 15 minutes. Mix milk, sugar and 1/2 cup coconut to a boil, simmer for 1 minute then spoon on warm cake. Cool completely. Stir 1/2 cup coconut into whipped topping and spread over cooled cake. Chill overnight.

Plump Peanut-Apple Cookies

3 cups Flour                                                                                   Preheat oven to 350

1/2 tsp Salt

1/2 tsp Baking soda

1 cup Shortening, softened

1 cup Sugar

1 1/2 cups Brown Sugar

1 cup Peanut butter

1 cup Apple sauce

1 tsp Vanilla

2 Eggs

1 cup Raisins, chopped           

Sift together dry ingredients together. Cream together shortening, peanut butter, white sugar and brown sugar. Stir apple sauce, vanilla and eggs together.  Slowly at the dry and wet ingredients to the creamed ingredients; mixing after each addition. Stir in raisins. Drop by teaspoon on greased cookie sheet. Bake at 350 for 10-20 minutes.

Peanut Butter Bars

1/2 cup Peanut butter                                                                  Preheat oven to 350

1/4 cup Margarine

1 tsp Vanilla

1 cup Brown sugar

2 Eggs

2/3 cup Flour, sifted

3/4 cup Salted peanuts, chopped

Cream together peanut butter, margarine, vanilla and brown sugar. Add eggs one at a time, beat well after each egg. Stir in flour and peanuts. Bake at 350 for 25-30 minutes in greased 8x8x2 pan. Cool and sift powdered sugar over the top. Yield appoximately 2 1/2 dozen bars.

Turtles

14 oz Carmels

2 tbsp Evaporated milk

2 cups Nuts

1/2 lb Chocolate chips

Melt carmels and evaporated milk together in microwave for 3-4 minutes. Stir and add nuts. Melt chocolate chips in separate bowl. Butter wax paper on cookie sheet. Dip teaspoons of nut mix in chocalate and place on wax paper to set up.

Earthquake Cake

1 box German chocolate cake mix                                             Preheat oven to 350

1 cup Coconut, flaked
1 cup Pecans, chopped
1 1/2 cups Sugar
1 8 oz Cream cheese
1/2 cup Margarine, melted

Grease bottom of 13x9 pan. Add pecans and coconut. Prepare cake mix as directed and pour over pecans and coconut. Combine cream cheese and melted margarine; beat until creamy. Add sugar and beat until smooth. Drop by teaspoons full on cake batter. Bake at 350 for 45-50 minutes.

Fruit Pizza

Layer 1- Box of sugar cookie mix (prepare following label) or package of cookie dough. Spread on ungreased cookie sheet, bake and cool.

Layer 2- Mix 2-8oz packages cream cheese and 1 cup powdered sugar. Spread on top of cookie

Layer 3- Slice 2 or 3 bananas over layer 2.

Layer 4-Mix 3 strawberry jello, 3 tbsp corn starch, 1 cup sugar and 1 cup water. Boil until thick. Cool before spreading over layer 3.  (can use strawberry glaze)

Layer 5- Spread any variety of fruit over the glaze. Strawberried, pineapple, kiwi, mandarin oranges, grapes, etc.

Microwave Peanut Brittle

2 cups Sugar                                                                

1 cup Light corn syrup

1/3 cup Water

1 lb Peanuts Salted

1 tbsp Butter or margarine

1 tbsp Baking soda

Grease cookie sheet, keep warm. In a 3 qt casserole dish mix sugar, light corn syrup, and water. Cool on full powedr 8-10 minutes or until softball stage is reached. Stir occasionally during cooking. Stir in the peanuts. cook 10-12 minutes or until crack stage.  Stir in butter, and baking soda. Pour mixture on cookie sheet; spreading to 1/4 inch thickness. Cool and break into pieces.