Cherry Jello Salad

My mom makes this quick and easy jello salad for family get-togethers. It is always a hit! What you need:

• 2 (3 oz. each) pkgs. cherry jello
• 2 c. boiling water
• 1 (32 oz.) can cherry pie filling
• 1 (8 oz.) pkg. cream cheese cut into chunks

Directions:

• In a 9X13 glass pan, dissolve jello in boiling water.
• Add cherry pie filling and cream cheese chunks.
• Chill in refrigerator until ready to serve.

Blueberry Salad

I grew up in Manchester, Michigan. My neighbor, Mary Margaret, was (and still is) one of the sweetest ladies I have known. My sister, brother, and I loved walking to her house in the summer and picking bouquets of wildflowers along the way. Mary Margaret gave my mom the recipe for this delicious jello salad. Whenever I make this, I think of her.

What you need:

• 3 small pkgs. raspberry jello
• 3 c. hot water
• 2 cans blueberries with juice
• 1/2 pkg. soft cream cheese
• 1 c. powdered sugar
• 1/2 container whipped topping

Directions:

• In a 9X13 pan, combine jello, hot water, and blueberries. Let cool.
• In a med. bowl, beat together cream cheese, powdered sugar, and cool whip. Spread over top of jello mixture. Refrigerate until serving.

Root Beer Cake

My family is obsessed with root beer. My husband is in the process of brewing up some homemade root beer for our son's birthday. This got me thinking, what other root beer things can I make for his birthday? I searched the internet and found several ideas for making a root beer cake. I used a combination of things from the different recipes and this is what I came up with. My family thinks the cake is delicious and we are definitely making it for the party. What you need:

• 1 pkg. butter cake mix
• 2 eggs
• 1/4 c. oil
• 1 can (12 oz.) root beer

Directions:

• Preheat oven to 350. Grease a 9X13 pan.
• Combine all ingredients in a large mixing bowl. Beat on medium speed for 4 minutes. Pour into pan.
• Bake for 33-35 minutes or until toothpick inserted comes out clean. Allow cake to cool.

Frosting ideas:

• Combine 1 box of instant whipped topping mix with 1/2 cup root beer. Beat on high speed for 3 minutes or until peaks form. This tastes like a root beer float - yum!
• Combine 1 box of white frosting mix with 2 Tbsp. root beer.
• Combine 2 Tbsp. of root beer with powdered sugar to make an icing.

Zucchini Bread

This is my Grandma Jacob's recipe. I have been making it since I was a child and absolutely love it! Even my husband (who doesn't like zucchini) and my son (who hates any vegetable) love this bread. Try it, I promise you won't be disappointed. What you need:

• 3 eggs
• 1 c. oil
• 2 c. sugar
• 3 tsp. vanilla
• 3 c. grated zucchini
• 3 c. flour
• 3 tsp. baking soda
• 3 tsp. cinnamon
• 1 tsp. salt
• 1/2 tsp. baking powder

Directions:

• Mix together. Grease and flour 2 loaf pans. Bake for 1 hour at 350.

Rustic Fruit Tart

I plan to make this pie with blueberries and raspberries as soon as I have time to go out and pick the berries. It sounds delicious and easy - just my style! What you need:

• Ready made unroll and bake pie crust
• 3 cups fresh fruit (one fruit or a mix of fruits)
• 3 Tbsp. sugar
• 2 Tbsp. cornstarch

Directions:

• Unroll pie crust on a baking sheet.
• Combine fruit, sugar, and cornstarch in a bowl and stir well. Use a slotted spoon to pile fruit in a level mound in the center of the pie crust, leaving about 1 to 2 inches of bare dough around. Discard any juice in the bowl.
• One side at a time, fold up the edges of the pastry. The folded edges should cover some of the berries, but not reach the center. When all of the edges are folded up, the center of the tart should still be visible.
• Bake for 25 minutes, or until the pastry begins to brown and the fruit is bubbling. Remove the tart from the oven and cool until the juices set.

This recipe was adapted from one found at the Traverse City Record Eagle's website. The article accompanying the recipe is interesting.

Jake's Are You Feeling Devilish Strawberry Cake

Our toddler is turning into quite the chef/baker. He even has his own little John Deere apron to wear when helping Mama in the kitchen. We baked this cake last week. It was perfect because he was able to help with the mixing, pouring, and poked holes in the cake and didn't get in trouble for it! What you need:

• 1 devil's food cake mix
• 2 1/2 c. crushed Michigan strawberries
• 1 small pkg. instant French vanilla pudding mix
• 1 c. milk
• 1 small container strawberry whipped topping

Directions:

• Bake cake according to directions on box. Use a 9X13 pan. Cool on wire rack. Use the handle of a wooden spoon or your fingers to poke holes all over the top of the cake.
• Pour crushed strawberries over the top of the cake. You may need to use the wooden spoon handle (or your fingers) to make sure the juice goes down the holes.
• In a medium bowl, mix pudding mix and milk until thick. Fold in whipped topping. Spread over cake.
• Chill for 4 hours. Enjoy!