Frosted Pineapple Cake

Frosted Pineapple Cake

2 C sugar

2 C flour

2 eggs

2 tsp baking soda

½ tsp salt

2 tsp vanilla

1 (20oz) can crushed pineapple, undrained Combine all ingredients and pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray.  Bake at 350°F for 30-35 minutes or until cooked through. Frosting: 1 (8oz) pkg cream cheese, softened 1 ¾ C powdered sugar ¼ c butter, softened ¼ tsp salt 2 tsp vanilla extract Mix all ingredients together well and spread on cooled cake.

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Fruit Glazed Ham, Layered Pea Salad, and Garlic Butter Red Potatoes

Fruit Glazed Ham
1 ham (canned, on sale, whatever is cheapest)
1 (8 oz) can crushed pineapple
1 ½ Tbsp. cider vinegar
½ tsp. ginger

Heat ham according to package directions. Combine pineapple, vinegar, and ginger in a saucepan and heat through. Pour sauce over ham the last 10 minutes of cooking. If desired serve sauce over the ham.

Layered Pea Salad
1 (10 oz) pkg. frozen peas, thawed
1 stalk celery, sliced
Italian seasoning to taste
½ C sour cream
1 tsp. sugar
1 C cheddar cheese, shredded
½ C bacon bits

Combine Italian seasoning, sugar and sour cream in a small bowl. Layer all ingredients in a bowl reserving bacon bits to add just before serving. Let chill several hours or overnight before serving.


Garlic Butter Red Potatoes
2 lbs. small red potatoes
1/3 C butter, melted
Garlic powder to taste

In a large pan cover potatoes with water and bring to a boil. Reduce heat to low and let simmer until cooked through about 15-20 minutes. Combine butter with garlic powder. Drain the cooked potatoes and toss with the garlic butter before serving.

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