Easy Lemon Bars

Ingredients:

1 (1 lb. 4-oz.) pkg. Pillsbury Refrigerated Sugar Cookies

4 eggs, slightly beaten

1 1/2 cups sugar

1/4 cup flour

1 teaspoon baking powder

1/4 cup lemon juice

1 to 2 tablespoons powdered sugar

Heat oven to 350 F. Press cookie dough evenly in bottom of an ungreased 13x9-inch pan. Bake at 350 F. for 15 to 20 minutes or until light golden brown. In large bowl, combine eggs, sugar, flour and baking powder; blend well. Stir in lemon juice. Pour mixture over warm crust. Bake at 350 F. for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut smaller square bars.

Pineapple Pudding Cake

Ingredients:

1 yellow cake mix

1 large box of vanilla pudding

1 can of crushed pineapple-drained

1 container of frozen whipped topping, thawed

Bake the cake according to the instructions, using a 9x13 pan. Cool the cake completely. Poke holes with the handle of a wooden spoon around the top of the cake. Mix the pudding according to the box instructions and pour over the cake. Spread the well drained pineapple over the pudding. Top with the whipped topping. Notes: You can use sugar free pudding and light whipped topping if you wish.

Fresh Fruit Salad

Ingredients:

1 cup honey

1 cup lime juice

1/2 tsp. nutmeg or cinnamon

2 quarts mixed sliced or chunked fruit

(strawberries; blueberries, cantaloupe, honeydew etc.)

In blender or food processor, combine honey, juice and seasoning blend until smooth. Transfer to a small container with a lid. In medium bowl, toss fruit with dressing and chill until ready to serve. For the reunion use a bowl with a lid. Take a large wooden spoon plus a serving spoon. Mix the dressing in at the last minute before serving. Makes 8 servings.

Mounds Bars

Ingredients:

5 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 cups confectioners' sugar

14 ounces flaked coconut

4 cups semisweet chocolate chips

Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. Pat the mixture into a greased 9 x 13 inch pan and chill until firm. Place the chocolate chips in a bowl that is microwave-safe and heat on high 1 minute at a time, stirring after each minute, until melted. This is where the recipes vary. You can cut the bars first (1x2 inches) and dip into the chocolate OR pour the chocolate over the top of the uncut bars and cut after they have chilled and the top is firm. I think for a potluck it's easier to cut the bars later, and either keep them in the pan to take to the potluck or put them on a platter once there.

Lemon Poke Cake

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 (3 ounce) package lemon flavored gelatin mix

1 cup boiling water

1 (8 ounce) container frozen whipped topping, thawed

1 (3 ounce) package instant lemon pudding mix

1 teaspoon vanilla extract

1 cup milk

Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour gelatin over cake while warm. Cool the cake. Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve. Easy but good!