Chocolate and other food groups

Very easy and yummy, but it doesn't keep well. Golden Layer Cake 1 pkg. frozen pound cake, thawed 1/3 c. juice and 1/2 tsp. almond extract  20 oz. can crushed pineapple 8 oz. carton Cool Whip, thawed 3 oz. pkg. vanilla pudding 1/4 c. sliced almonds, toasted Cut cake lengthwise in thirds. Drizzle with juice. Combine pineapple, Cool Whip, and pudding in medium bowl until well blended. Let stand 5 minutes. Spread one third filling over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Sprinkle with almonds. Serves 10. Refrigerate leftovers.

This makes a tasty and refreshing pasta salad that is not your ordinary pasta salad. Tangy Tortellini Salad 8 oz. can tomato sauce  1/2 c. oil 1/3 c. red wine vinegar 1/2 tsp. seasoned salt 1/4 tsp. garlic powder 1/4 tsp. celery seed 1/4 tsp. black pepper 1/4 tsp. oregano 7 oz. pkg. tortellini, cooked, rinsed and drained 1 c. julienne cut salami or ham 1 c. julienne cut red bell pepper 2 oz. can sliced olives 1/4 c. chopped red onion Lettuce leaves In medium bowl, whisk together tomato sauce, oil, vinegar, and seasonings. Cover; refrigerate until ready to use. In large bowl; combine tortellini, salami or ham, peppers, olives, and onions. Arrange on lettuce leaves. Whisk dressing again; pour over pasta mixture.

This one was given to me by my Great Aunt Goldie Drorbaugh.  Oatmeal Cake Pour 1 1/4 c. boiling water over 1 c. oats and 1 stick (1/2 c.) butter. Let stand 20 minutes. Beat 1 c. brown sugar, 1 c. white sugar with 2 eggs. Sift 1 1/4 c. flour, 1 tsp. baking soda, 1 tsp. cinnamon and 1/2 tsp. nutmeg and add to sugar/egg mixture. Mix this with oat mixture and add 1 tsp. vanilla. Bake at 350 degrees for 35 minutes.  Topping: 1/2 c. butter 1 c. coconut 1/4 c. cream (or evaporated milk) 1 c. nuts 1 c. brown sugar 1 tsp. vanilla Mix these together and put on cake. Return cake to oven for 5 minutes.

Some friends gave me this recipe when Randy and I got married. It's pretty tasty! Pistachio Salad (from Tonya Williams) 20 oz. can crushed pineapple 1 small pkg. instant pistachio pudding 12 oz. pkg. Cool Whip 1 c. mini marshmallows Mix together pineapple and pudding. Fold in Cool Whip and marshmallows.

This was a recipe from a family friend I got years ago. Dee's Tuna Macaroni Salad 8 oz. shell macaroni, cooked and drained 1 c. celery, chopped 3 green onions, chopped 1/2 c. green pepper, chopped fine 9 oz. can tuna, drained well 3/4 c. mayonnaise 4 oz. jar pimientos, chopped and drained 1 c. sour cream 1/2 c. sweet pickles, chopped fine 1 c. green peas, cooked and drained 1/2 c. cheddar cheese, cubed salt and pepper Mix mayonnaise, sour cream if desired, and chopped pickles. Toss remaining ingredients with dressing and serve.

One of my favorite meals for cold, blustery weather. We usually serve it with cornbread White Chicken Chili 1 medium onion, finely chopped 3 Tb. olive oil 4 oz. can chopped green chilies, drained 3 Tb. flour 2 tsp. ground cumin 2 cans Great Northern beans 1 can chicken broth, low sodium 1 1/2 c. finely chopped cooked chicken Shredded Monterey Jack cheese In large skillet, cook onion until transparent. Add chilies, flour, and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until heated through. Garnish with cheese.

Buttermilk Chocolate Bread 1 c. sugar 1/2 c. margarine, melted 2 eggs 1 c. buttermilk 1 3/4 c. flour 1/2 c. cocoa powder 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/3 c. chopped pecans or other nuts, toasted Heat oven to 350 degrees. Grease bottom only of loaf pan. In large bowl, combine sugar and margarine; blend well. Add eggs; beat well. Stir in buttermilk. Add dry ingredients and stir just until moistened. Stir in nuts. Pour into greased pan. Bake at 350 for 55-65 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. Makes 1 loaf. Good with chocolate chips sprinkled on top before baking.