PAST WEEKLY RECIPES
Reese's Trifle

~Christy Jordan

1- 9 x 13 size package of Brownie Mix, prepared and baked according to directions on box

20 peanut butter cups (can use less)

Large box vanilla instant pudding mix

2- 2/3 c cold milk

½ c creamy peanut butter

2 c frozen whipped topping, thawed


Cut cooled brownies into one inch squares, set aside. Coarsely chop the peanut butter cups and set aside.

In a large mixing bowl, combine pudding mix with milk and beat on low with an electric mixer for two minutes or
until thickened. Add peanut butter; beat until smooth. Gently fold in half of the whipped cream.

Place half of the brownies in the bottom of a 3 quart glass bowl or trifle dish. Top with half the pudding and half of
the chopped candy; Repeat. Top with remaining whipped cream.

Refrigerate for at least two hours before serving.
Honey Bun Cake

Cake:
Vegetable oil spray for misting pan
1 pkg. (18.25 ounces) plain yellow cake mix
1 cup sour cream
3/4 cup vegetable oil
4 large eggs

Filling:
1/3 cup of honey
1/3 cup packed light brown sugar
1 TBS. cinnamon
1/2 cup finely chopped pecans, optional.

Sugar Glaze:
2 cups confectioners' sugar, sifted
1/3 cup milk
1 tsp. vanilla extract

Place a rack in the center of the oven and preheat the oven to 350
degrees . Lightly mist a 9x13-inch baking pan with vegetable oil
spray. Set the pan aside.

Place the cake mix, sour cream, oil, and
eggs in a large mixing bowl. Blend with an electric mixer on low speed
for 1 minute. Stop the machine and scrape down the sides of the bowl
with a rubber spatula. Increase the mixer speed to medium and beat 2
minutes more, scraping down the sides again, if needed. The batter
should look thick and well blended. Pour the batter into the prepared
pan, smoothing it out with the rubber spatula.

Add the filling:
Drizzle the honey on top of the batter, then sprinkle on the brown
sugar, cinnamon, and pecan, if desired. With a dinner knife, swirl
through these ingredients to blend them slightly. Place the pan in the
oven. Bake the cake until it is golden brown and springs back when
lightly pressed with your finger, 38 to 40 minutes.

Remove the pan
from the oven and place it on a wire rack to cool while you prepare
the glaze.

For the glaze, place the confectioners' sugar, milk and
vanilla in a small mixing bowl and stir until the mixture is well
combined. Pour glaze over the top of the hot cake in the pan,
spreading it to the sides with a spoon. Allow cake to cool for 20
minutes more before cutting it into squares and serving it warm.*(see Note)

Note: This cake is powerfully rich from the addition of sour cream
and vegetable oil. Add as much cinnamon to the filling as your palate
dictates---bake it the first time with the called for 1 TBS. but know
you can go as high as 2 TBS. for a cake that really perfumes the
kitchen.

*Store this cake covered in plastic wrap, at room temperature for up
to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months.
Thaw the cake overnight on the counter before serving.

Strawberry Pink Lemonade

1 tub Crystal Light Pink Lemonade
7 cups water
1 cup frozen strawberries

Prepare drink mix with water in a pitcher. Stir until mix is dissolved.
Pour half the drink mix and the slightly thawed frozen strawberries into a
blender; cover and blend on high speed until there are small chunks of berries.
Pour over ice cubes.
I make a double batch using the whole container of strawberries and two tubs of
drink mix.
This recipe is courtesy of my sister in law, Tina Jordan. She served
it to us on a recent trip to Georgia. It was utterly divine.

Sweet and Sour Pasta Salad

1 (16oz) package tricolor spiral pasta
1 medium red onion, chopped (I use a Vandalia or yellow onion)
1 pint cherry tomatoes, halved
1 medium cucumber, peeled, seeded and chopped
1 medium green pepper, chopped
2 tbsp minced fresh parsley
Dressing:
1 1/2 C sugar
1/2 c cider vinegar
1 tbsp ground mustard
1/2 tsp salt
1 tsp garlic powder

Cook pasta according to package directions; drain and rinse with cold water.
 Place in a large serving bowl.  Add the onion, tomatoes, cucumber, green
pepper, and parsley; set aside.  In a small sauce pan, combine the dressing
ingredients.  Cook over medium-low heat for 10 minutes or until sugar is
dissolved.  Pour over salad and toss to coat.  Cover and refrigerate for 2
hours.  Serve with a slotted spoon.



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