The best holiday dessert ever, especially if I don't have to share

I had Pink Salad once a long time ago at a church potluck or something and hunted for the recipe FOREVER before I finally found one I like. So when Kim posted her Thanksgiving menu, I decided to share my recipe with my internet people (all three of you).

I've heard it called all sorts of dorky names, including Heavenly Hash, but it will always be Pink Salad to me, so...

Pink Salad

1 large container Cool Whip
1 large can crushed pinapple, drained well
1 can Eagle Brand milk (sweetened condensed)
1 can cherry pie filling
Small bag marshmallows
1 cup chopped nuts (completely optional, if you want to ruin it)

Mix all and refrigerate overnight. I don't add all the marshmallows, personally, but that's really a matter of preference, as are the nuts, which I do NOT add because I think it's gross. But, you know, whatever floats your boat.

Share with others unless you're stingy and mean. Otherwise, hide and eat it all before you're discovered. It tastes better that way. :)

YUM.

Easy Cheese Danish For Two

This is an easy recipe that makes only 2 servings. Perfect for a quick dessert or snack. BUT.......if you are like me, and LOVE all things sweet, you will want to double, triple, or even quadruple this recipe. Seriously. You think I am kidding? Try it out for yourself. You will want more, I guarantee.

1 tube (4 oz) refrigerated crescent rolls
1 package (3 oz) cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla
1 tsp butter, melted
Cinnamon-sugar, optional

Unroll crescent roll dough, and separate into two rectangles; place on an ungreased baking sheet and press the perforations together.
In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Spread over half of each rectangle; fold over opposite half of rectangle and pinch to seal.
Brush with butter; sprinkle with cinnamon-sugar if desired. Bake at 350 degrees for 15-20 minutes or until golden brown.
*Makes 2 servings*

(Or, if you don't feel like buying the crescent roll dough, just mix up the filling in a bowl and eat it with a spoon.....I never do that........)

"There's No Coconut In It" Cake

This cake doesn't really have a name. The frosting has crushed pineapple in it, and it looks like coconut when you spread it on the cake. But, my dad, sister and I all HATE coconut, so we lovingly call this the "There's NO COCONUT In It" cake. And it is the most delicious cake I have ever eaten!

To make the cake:

1 box of yellow cake mix
6 oz can mandarin oranges (Do not drain)
1 egg
1/2 cup oil

Mix all together, bake in a greased and floured pan according to cake mix directions. (It usually cooks a few minutes quicker than the box says.)

To make the frosting:

12 oz tub Cool Whip
15 oz can crushed pineapple (Do not drain)
1 small box vanilla pudding mix

Stir all together, spread on cake when it is completely cooled.

Osgood Pie

Mow Mow's Osgood Pie
(Mow Mow = Ora Lee Boen, my grandma)

1 cup sugar
4 eggs
1 cup chopped pecans
1 tsp vanilla
1 cup butter
1 cup white raisins
2 tbsp vinegar
1 deep dish pie shell

Cream sugar and butter. Add vanilla, egg yolks, and vinegar, then add raisins and pecans. Beat egg whites until stiff. Fold egg whites into mixture and pour into an uncooked pie shell. Bake at 350 degrees for 35 to 40 minutes, until brown on top.

You might want to make two of these pies, because when you take the first bite, you will sigh and say "OSGOOD!!"

Blueberry Chill Pie

1 shortbread Ready Crust
1 can Eagle Brand milk
1/4 cup lemon juice
1/2 teaspoon vanilla
4 ounces Cool Whip
1 can blueberry pie filling

Empty pie filling into a strainer to drain some of the excess liquid. Reserve some blueberries and liquid for garnish. In medium bowl combine Eagle Brand milk with lemon juice and vanilla. Mix until well blended. Fold in Cool Whip. Spread half of mixture into crust. Add blueberries and remaining mixture. Freeze until firm, about 3 hours. Let stand at room temp for 15 minutes before garnishing and serving.

Heath Bars

2 sticks butter or margarine
1/2 box graham crackers
1/2 cup sugar
sesame seeds
1/2 cup broken pecan pieces

Line a cookie sheet with graham cracker sections. Melt butter and add in sugar. Bring to boil and boil for 2 minutes. Immediately pour over crackers. Sprinkle with seeds and nuts. Bake 10 minutes at 350 degrees. Cool and separate sections. Enjoy! BEWARE: These will disappear quickly and are habit forming! Better make a double batch or more to feed a crowd. Dieting women will curse you.

Crazy Cake with Smoothie Cocoa Frosting

Here's one to get the kids involved in the kitchen! SuperDad's aunt gave me this recipe and the kids LOVE to help me make it. Now that they're a little older (7, 5, and 4), I'm going to start letting them measure ingredients, too. What I love about this is that the cake mix is all mixed into the pan, so there are no extra dishes to wash. And the frosting is all in one bowl, too!

In a 9x13 cake pan, mix together:

3 cups flour

2 cups sugar

2 tsp. baking soda

3 tbsp. cocoa powder

1 tsp. salt

Make three holes in dry mix. Add:

2 tsp. vanilla (in one hole)

2 tbsp. white vinegar (in one hole)

2/3 cup oil (in one hole)

(Since I have three kids, I let them each pour something into a hole. It's all about fairness, you know.)

Pour 2 cups water over the top or everything and let the kids mix until smooth. I give them each a fork and let them go at it. Moms, if you have food OCD like I apparently do, you might have to give it a stir at the end to make sure they get it all mixed.

Bake at 350 for 30 to 45 minutes. Cake is done when toothpick inserted in center comes out clean.

While it cools, make the Smoothie Cocoa Frosting:

Melt 1/3 cup butter in medium sized microwave safe bowl. I do it in the microwave.

Add 1/4 cup cocoa and mix until smooth.

Gradually add:

2 1/2 cups powdered sugar

1 tbsp. milk

1 tsp. vanilla

Mix until smooth(ie) and frost your cake. Give the kids each a spoon and let them "clean" the frosting bowl. Go crazy and have dessert!