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• 2 (3 oz) pkgs. lime flavor gelatin
• 5 cups hot water
• 4 cups cold water
• 1 (3 oz.) lemon flavor gelatin
• 1/2 cup miniature marshmallows, cut into pieces
• 1 cup pineapple juice (can use the drained juice from the crushed pineapple below for part of this)
• 1 (8 oz.) pkg. cream cheese
• 1 (1lb.4-oz.) can crushed pineapple, drained
• 1 cup heavy cream, whipped
• 1 cup mayonnaise
• 2 (3 oz.) pkgs. cherry flavor gelatin or strawberry or raspberry

1. Dissolve lime gelatin in 2 cups hot water.
2. Add 2 cups cold water. Pour into 14x10x2 in pan.
3. Chill until partially set.

1. Dissolve lemon gelatin in 1 cup hot water in top of double boiler.
2. Add marshmallows and stir to melt.
3. Remove from heat.
4. Add 1 cup pineapple juice and cream cheese.
5. Beat until well blended and stir in pineapple.
6. Cool slightly.
7. Fold in whipped cream and mayonnaise.
8. Chill until thickened.
9. Pour in layer over lime gelatin.
10. Chill until almost set.

1. Dissolve cherry gelatin in 2 cups hot water.
2. Add 2 cups cold water.
3. Chill until syrupy.
4. Pour over pineapple layer.
5. Chill until firm.

• Ingredients :
• 1- 12 oz container of cool whip
• 1-large box jello (strawberry or lime for holiday)
• 1- 12 oz container of cottage cheese
• 1- 8 oz sour cream
• 1- 16 oz can crushed pineapple in juices (drain)
• Preparation :
• Stir in cool whip and jello until jello is dissolved. Stir in rest of ingredients and chill until firm. (Optional) You can also add pecans chopped & strawberries sliced about 1 cup, sprinkle on top. Great dessert!

PUMPKIN NUT BREAD : There is nothing like pumpkin nut bread and a hot cup of tea. And my kids really like it,too.

• Ingredients :
• 2 cups of flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup sugar
• 2 teaspoons baking powder
• 1 cup canned pumpkin
• 1/2 cup milk
• 2 eggs
• 1/4 cup softened oleo
• 1 cup chopped pecans
• Preparation :
• Sift together: flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. Combine pumpkin, sugar, milk and eggs in large bowl. Mix well. Add dry ingredients and the oleo stir until well blended. Stir in the nuts. Spread into well greased loaf pan. Bake at 350 degrees for 45 to 50 minutes

Introduction :

When Mammy Eisenhower came to the White House, she brought along a recipe for fudge that called for marshmallow crème. Her candy was so creamy the president reportedly called it the "million dollar" fudge. Makes about 3 1/2 pounds (117 pieces).
MILLION DOLLAR FUDGE

• Ingredients :
• 1 package (12 ounces) semisweet chocolate chips
• 1 package (11 1/2 ounces) milk chocolate chips
• 1 jar (7 ounces) marshmallow creme
• 1 1/2 cups chopped walnuts
• 2 teaspoons vanilla
• 4 cups sugar
• 1 can (12 ounces) evaporated skimmed milk
• 2 tablespoons butter or margarine

Nutritional Information :
• 1 piece:
• Calories 75
• Saturated Fat 1g
• Total Fat 3g
• Protein 1g
• Carbohydrate 12g
• Fiber 0g
• Sodium 9mg
• Cholesterol 1mg

Line a 13- x 9- x 2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semisweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla.

Step 2:

In a heavy large saucepan, stir together the sugar, evaporated skimmed milk, and butter. Bring to boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 1 2 minutes. Remove from heat. Step 3: Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While fudge is warm, use the tip of a small knife to score into 1-inch squares.

Step 4:

When fudge is firm, lift it out of pan; cut into squares. To store, cover tightly and refrigerate.

Cutting Fudge:

By lining the pan with foil, you can remove the fudge quickly and easily. When the candy is firm, grasp the foil and lift the block of fudge out of the pan. Remove the foil and place the candy on a cutting board. Using a long-bladed, serrated knife, such as a bread knife, cut along the lines scored in the fudge. To get a smooth even cut, place one hand on the knife handle and the other on the top of the blade, then press down evenly until the knife cuts through the candy.

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