2 cups rhubarb [diced]
3 cups apple pie filling
1 packet strawberry gelatin mix
1 cup sugar
1 teaspoon cinnamon [ground]
1 packet white cake mix
3 cups mini-marshmallows
Mix the fruit together and put in the bottom of 9 x 11 inch glass cake/baking pan. Mix the gelatin, sugar and, cinnamon, pour over the fruit, cover with the marshmallows, then pour the cake mix on top of everything. Bake in a 350 degree oven for 45 to 50 minutes. Cool to room temperature and then refrigerate till ready to serve. Garnish as desired.
2.00 medium zucchini
0.50 pound bulk italian or pork sausage
0.25 cup chopped onion
1.00 packet (8 or 8 1/2 ounce) corn muffin mix
0.50 cup shredded cheddar cheese
Coarsely shred enough zucchini to make 1/3 cup, set aside. Cut remaining zucchini into 1/4 inch slices. In a 10 inch skillet brown sausage. Remove sausage from skillet, reserve drippings. To drippings in skillet, add zucchini slices and onion, stir to coat. Cover and cook over medium-low heat about 5 minutes. In a greased 8 x 1-1/2 inch round baking dish starting in center arrange cooked zucchini slices in concentric circles using all sides. Prepare corn muffin mix to package directions. Stir in shredded zucchini, cooked sausage and cheese. Spread mixture over zucchini slices in pan. Bake 350 degrees for 25 to 30 minutes. Using a spatula loosen side, invert dish. Cut into wedges to serve.
2 cups sugar
3/4 cup milk
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla
4 tablespoons peanut butter
Cook sugar, milk and butter to soft ball stage. Add salt, vanilla and peanut butter and beat.