Orange Cream Fruit Salad

This recipe is from my sister. She made it for a baby shower I had three years ago and it was a hit! I haven't had it since then but I dream about it all the time. So, I finally made it!

It's not your typical fruit salad - it's much, much better. You have to try it to know what I am talking about.

Orange Cream Fruit Salad

• 1 (15 oz) can pineapple chunks, drained
• 3 Tbsp milk
• 1 can sliced peaches
• 3 Tbsp orange juice
• 1 (8 1/2 oz) can Mandarin oranges
• 2 Tbsp sour cream
• 1 large banana sliced
• 1 large box instant vanilla pudding
• 1 apple cut into chunks
• 1-2 cups grapes

Slice banana into pineapple juice let stand 2 minutes. Combine all fruits and mix lightly. Combine orange juice, milk, sour cream and pudding mix, it will be very thick. As it sits in the juice it thins out. Fold in fruit mixture, cover and refrigerate for a few hours.

Caramel Apple Dumplings

Can it get any better for Fall? Nope.

When I was little my Dad would make the most delicious caramel dumplings. We requested them all the time. They were so good because they melt in your mouth and make you feel warm inside. This is his actual recipe that we have passed on to our kids. They love it just as much as we did then.

I added the apples for a pleasant change. They were picked fresh from my apple tree and I needed to use them. Such a perfect flavor combo. This must be served over vanilla ice cream for the full effect. Enjoy!

Caramel Apple Dumplings

• 1 quart of water (32 oz)
• Bisquick dry mix
• 3-4 cups brown sugar
• 1/4 tsp salt
• 1 stick butter
• 1 tsp vanilla extract
• 2 green or yellow apples sliced
  
• vanilla ice cream

In a deep skillet bring water, sugar, salt and butter to a boil. In the meantime mix up a batch of dumplings from the Bisquick mix (using recipe on box). Add vanilla and stir. Drop spoonfuls of batter (spaced 2 inches apart) into boiling sugar water. Add apple slices. Simmer for 10 minutes. Cover with lid and simmer for another 10 minutes. Serve right away, hot, over vanilla ice cream.

Garlic Shepherd's Pie

This dish has always reminded me of St. Patrick's Day or Britain. Apparently the British make a yummy dish similar to this using fish "fish pie". I'd love to make it.

A little history on Shepherd's pie from the Wikipedia:

In early cook books, this dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term "shepherd's pie" did not appear until 1877 - prior to that this recipe was called "cottage pie".The term "shepherd's pie" should be used when the meat is mutton or lamb with the origin being that shepherds are concerned with sheep

My sister contributed this to our family cookbook. It is the best shepherd's pie I have ever tasted. Traditionally, Shepherd's Pie is not served in a pie crust. I made this change and I like it better. Also, it holds the pie together.

This dish is perfect for fall and winter. The combination of this baking with my recipe for Carmel Apple Dumplings makes the most heavenly homey smells in your house!

Tip: I added a little extra of everything and filled 2 pie shells using both Betty Crocker mashed potato pouches.

Garlic Shepherd's Pie

• 1 lb ground beef
• 1 1/2 cups hot water
• 1 medium onion, chopped
• 1/2 cup milk
• 2 cups frozen baby green beans and carrots
• 2 tsp. butter
• 1 cup sliced mushrooms
• 2 tsp. shredded Parmesan cheese (I also added cheddar)
• 1 can diced tomatoes (undrained)
• 1 jar (12 oz) beef gravy
• 2 Tbsp chili sauce
• 1/2 tsp. dried basil
• 1/8 tsp ground pepper
• 1/2 pkg (1 pouch) Betty Crocker roasted garlic mashed potatoes
• Frozen Pie Crust (thawed)
  

Heat oven to 350 degrees. Cook beef and onion is skillet. Drain well. Stir in frozen veggies, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling, reduce heat and simmer for 10 minutes or until
veggies are tender. Cook potatoes as directed on package - using butter, hot water and milk.

Spoon beef mixture into pie crust. Spoon potatoes onto beef mixture. Sprinkle with cheese. Bake uncovered 25-30 minutes.

Best Blueberry Muffins

I saw this recipe on America's Test Kitchen. I made just a couple of changes. These were absolutely amazing and the best blueberry muffin I have ever had!! I served them to my family for General Conference. We enjoyed a lovely breakfast in the backyard.






Best Blueberry Muffins

Lemon-Sugar Topping

• 1/3 cup sugar (2 1/3 ounces)
• 1 1/2 teaspoons finely grated zest from 1 lemon

Muffins

• 1 cup fresh blueberries (about 10 ounces), picked over
• 1 cup sugar
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 2 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
• 1/4 cup vegetable oil
• 1 cup buttermilk (see note)
• 1 1/2 teaspoons vanilla extract
• jar of blueberry jam

Instructions

FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 se

conds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatu

la, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lu

mpy with few spots of dry flour; do not overmix.)

Spoon batter into muffin cups. Spoon teaspoon of blueberry jam into center of each mound of batter. Using chopstick or skewer, gently swirl berry

filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from

front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Olive Toss

This is a delicious Italian dish that is sure to please! I got the idea from a World cookbook and then added my own little touch!

Olive Toss

• 2 cups assorted olives (2-3 different types)
• 1 tsp minced garlic
• 2 Tbsp extra virgin olive oil
• 1 tsp fresh rosemary leaves
• 1 lemon, peeled and segmented
• 1 tsp fresh squeezed lemon juice
  
• 1 tsp lemon zest (grated lemon peel)

Toss all ingredients together in a bowl. Marinate for an hour or longer at room temperature. Toss again just before serving. If you are not serving them the same day you make them, refrigerate and remove from fridge an hour before serving.

Cherry Marble Bars

Mmmm...these are a delight! I first found this recipe in an old work cookbook from 7 years ago. They are basically chocolate chip cookie dough (without the chocolate chips) with baking powder to make them rise like brownies. The cherry pie filling is the best part! What I love about these is that if you leave off the icing they are not too sweet or rich. You can eat 3-4 and not feel like you over did it. I make them that way and my family loves them. If you like your sweets, sweet - then add the icing.

I have doubled the original recipe. I found that doubling the recipe makes the perfect amount of dough for a sheet cake pan. If you want brownie pan or cake pan size just split the measurements below in half.

Cherry Marble Bars

• 2 1/2 cups sugar
• 1 cup margarine
• 8 eggs
• 1 tsp vanilla
• 6 cups flour
• 1 tsp baking powder
• 1 tsp salt
• 2 cans cherry pie filling

Cream sugar and margarine. Add eggs 1 at a time. Add vanilla. Mix dry ingredients and add to sugar mixture. Spread 3/4 of dough onto sheet cake pan. Top with pie filling. Drop rest of dough on top in small spoonfuls. Bake at 350 degrees for 35 minutes.

Icing

• 4 Tbsp margarine
• 4 Tbsp milk
• 1/2 tsp vanilla
• 2 cups powdered sugar

Mix until smooth. Pour over warm cherry bars and cut into bars.

Best Chinese Chicken Salad

I found this recipe online and it is the best Chinese chicken salad I have ever had. My husband complained that we were having just a salad for dinner and he is not a fan of chicken unless it is breaded and fried. When he had this salad he said, "Now that is how chicken is supposed to taste!" He loved this meal.

Best Chinese Chicken Salad

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 cup water
• 1/3 cup vinegar
• 3 tablespoons brown sugar
• 3 tablespoons vegetable oil, divided
• 1 tablespoon soy sauce
• 2 chicken bouillon cubes or chicken seasoning packet from Ramen noodles
  
• 1/3 to 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 2 teaspoons minced parsley
• 2 teaspoons ground mustard
• 1/4 teaspoon dried minced onion
• 1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup chow mein or Ramen noodles
• 1 green onion, thinly sliced
• 2 tablespoons sliced almonds

In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated. Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing.

Mexican Corn on the Cob

You can find this at summer fairs and carnivals and it sure is tasty! It goes great with barbecues.
Mexican Corn on the Cob

• 4 ears of shucked corn
• 1/4 cup melted butter
• 2 Tbsp lime juice
• 1/4 tsp salt
• Chili powder
• 1 cup grated Parmesan Cheese

You can boil or grill. Melt butter. Add lime juice and salt. Baste corn with lime/butter baste. Sprinkle with chili powder and place on the grill for 7-10 minutes. Roll in Parmesan cheese and serve. For boiled corn, baste corn after it has been boiled. Sprinkle with chili powder and roll in cheese.

Jalapeno Mint Glazed Ribs

This is sooooo delicious!! I had this feeling that the jalapeno mint jelly I had made would be a yummy glaze for ribs. I had just made some delicious boneless pork ribs the week before. I made them again with this glaze and it was plate and finger licking fantastic!!














Jalapeno Mint Glazed Ribs

• 1 jar of Jalepno Mint Jelly
• 8-10 boneless pork ribs

Follow instructions to make glaze at this link Jalapeno Mint Jelly. Place ribs in a covered casserole dish. Pour jelly or glaze liquid over top. Bake at 350 degrees for an hour. Place baked ribs on George Foreman grill and grill a minute on each side. Thicken glaze according to glaze recipe. Baste meat in glaze and serve on platter. Glaze also makes a great dip for ribs.

Jalapeno Mint Jelly

As a child my grandma would serve this at Thanksgiving dinner over cream cheese. It was a yummy dip for wheat thins. I have a huge mint bush in my garden and wasn't sure what to do with it all. So, I made lots of this and bottled it. I then made it as a glaze for meat instead of a jelly (see instructions below). It is yummy stuff. As a glaze it goes best with pork or lamb. I think it would also be great with meatballs!! By the way, it is not hot or spicy. My young children inhaled it.

Jalapeno Mint Jelly

• 1 3/4 cups mint, finely chopped, divided
• 1 1/2 cups water
• 3 1/2 cups granulated sugar
• 3/4 cup cider vinegar
• 2 tablespoons lemon juice
• 2 jalapeno peppers, finely chopped
• 1 (8 ounce) envelope liquid fruit pectin

Glaze Instructions: Make jelly according to directions below but omit pectin. Pour over meat and bake in the oven. When meat is done, remove liquid and place in a sauce pan. Add 4-6 Tbsp of corn starch to 1/4 cup water. Stir into mixture and bring to a boil. Add a couple pinches of salt. After it is brought to a boil remove from heat and stir as it thickens. Glaze your meat and grill for 60 seconds on each side. Arrange on a serving platter.

Jelly Instructions:

Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.

Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.

Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.

Cod Benedict

I was in a hurry to make dinner last night and realized I needed to get creative with what was available - fish and hash brown patties (which were both sadly starring at me from the freezer shelf).

In an instant I saw the vision and began to create. This was a delicious meal that my kids and husband absolutely loved. It reminds me of eggs Benedict with the layering of meat, eggs and Hollandaise sauce over an English muffin. In my case it was codfish fillets and my own creamy sauce over a hash brown patty. I infused flavors of garlic, dill and lemon juice into my creation and it didn't disappoint!

Cod Benedict

• 4 codfish or halibut fillets (thick cuts)
• frozen hash brown patties
• 1/2 cup flour
• 1/2 stick of butter
• 2 cups milk
• 1/2 cup shredded Parmesan cheese
• 1 Tbsp lemon juice
• lemon pepper
• dried dill
• garlic powder

In a saucepan melt 2 Tbsp of butter and then stir in 2 Tbsp flour. Add 1/2 cup of milk and repeat the process one more time. As sauce begins to thicken, add remaining milk. Stir in 1/2 tsp of lemon pepper, 1/2 tsp of dill, 1/2 tsp of garlic powder and Parmesan cheese. Remove from heat, set aside and cover.

Bake hash brown patties in oven according to directions on package (about 15-20 minutes). Make sure they come out crisp.

In a skillet melt a slice of butter. Cook fish fillets until golden on both sides (be careful when turning fish that it doesn't flake and fall apart. Season them in pan with dill, lemon pepper and lemon juice.

Serve fish fillet on hash brown patty and smother with sauce. Serve with spinach or salad. Enjoy!!

Earthquake Cake

This recipe is from my sister in law and it's my favorite cake. It is rich and definitely satisfies the sweet tooth. The reason it's called earthquake cake is because it really looks like the result of an earthquake. The center of the cake sinks in and you see different layers (like in the earth) and there are even visible fault lines. It's the only cake that you don't need to frost because it is gooey and rich like a brownie or a chocolate molten cake. For our family home evening lesson on Monday night I decided to have a lesson on emergency preparedness and we went through each room in the house and talked about what to do if an earthquake happened if you happened to be in that room. Where were the safe places to take cover and where were the danger zones. Our kids really enjoyed it and afterward we had earthquake cake!

Earthquake Cake

• 1 German Chocolate cake mix
• 1 cup nuts
• 1 cup coconut
• 1 pkg cream cheese
• 2 cups powdered sugar
• 1 stick of butter

In a 9 X 13 inch pan, sprinkle nuts and coconut. Mix cake mix according to directions on box. Pour over nuts and coconut. Soften the cream cheese and butter, add powdered sugar and mix well. Pour mixture over the cake gently stirring it into the cake. Use a butter knife to make a pretty marble design.

Bake at about 350 degrees for 37 minutes or according to directions on cake mix box. Serve warm! It's great with vanilla ice cream as well.

Tangy Tarragon Tuna Salad

I first tried this mild, creamy, tangy, sweet tuna salad at the Sweet Tomatoes restaurant in Sandy, Utah. I could swear that it had cinnamon in it and for some reason it worked very well! Unfamiliar with Tarragon, I bought some and decided to recreate this salad. I went online and found that other people had done the same. They were missing the secret ingredient that was so minimal it was almost difficult to detect - cinnamon. Tarragon is now my new favorite herb. It has a sweet, mild root beer or black licorice flavor to it that works with the creamy dressing, fresh crisp peas and flakes of tuna.

the typical tuna salads are mushy and have pickles in them. This is nothing like that. You have to try it and you will be a fan!

Tangy Tarragon Tuna Salad

dressing

• 1 cup mayonnaise (Kraft made with olive oil)
• 1/2 cup Kraft light sour cream
• 1 Tbsp lemon juice
• 1 Tbsp dried Tarragon
• 1Tbsp dijon mustard
• 1 tsp sugar
• 1/4 tsp cinnamon

Salad

• 4 cans tuna, drained
• 2 cups frozen green peas
• 1 box pasta shells
• 1/4 tsp salt
• dash cracked pepper

Boil pasta and drain. Whisk together dressing ingredients. Fold peas and tuna into dressing. Pour over cooled pasta and carefully toss (try not to break up tuna too much. Keep it in large flakes). Chill for 2 hours. Enjoy!

Summer Squash Relish

I am addicted to canning. Okay, maybe "new hobby" is a better word. I had canning fever on Saturday and when I ran out of things to can from my garden I went to the store and bought cucumbers to make pickles.

One of the veggies I harvested in abundance from my garden was yellow summer squash. My husband and son hate the taste and texture of squash and zucchini. I had to find a recipe that they would like. I found this relish recipe online and tweaked it a bit and my hubby and son love it! Let me just tell you that the secret ingredient here is cinnamon. As you have seen in my recipes before I love adding cinnamon to non-desert recipes. The cinnamon enhances the flavor of the sweet relish. Don't be afraid to try this - it is addicting. I did not have bell peppers when I made this but I know they would just add more yumminess to the recipe. Try it in a pasta salad, on a hot dog or smothered over cream cheese with crackers. This is so sweet and zangy!! Is that a word?

Summer Squash Relish

• 10 cups of chopped or diced summer squash
• 1 medium white onion chopped
• 1 medium red pepper chopped
• 2 1/2 cups vinegar
• 2 1/2 cups sugar
• 2 Tbsp pickling spice (as seen in pic above)
• 1 tsp celery seed
• 1/2 tsp cinnamon
• 1 tsp pickling salt

Fill sterilized pint sized jars with relish leaving 1/2 inch head space. Stir with wood spoon to remove air bubbles. Screw on sterilized lids. Boil in hot water bath for 15 minutes. Set on counter until jars have sealed (they will make a popping sound). May take 1-8 hours. If lids do not seal try boiling again for a few minutes or place in fridge and eat the next day.

Cabbage Tarragon

I harvested red/purple cabbage from my garden this year and wasn't sure what to do with it besides making salad. I created this recipe in about 15 minutes and the family loved it. This is a delicious way to eat red cabbage.

So, Tarragon is one of my new favorite herbs. It's sweet and mild and tastes similar to root beer or black licorice. It's surprisingly good in this recipe and creates a unique flavor like nothing I have ever tried before. We couldn't stop eating this. Mmmmm.

Cabbage Tarragon

• 1 head red cabbage shredded
• 1 tsp dried tarragon
• 1/2 tsp salt
• 1/4 cup butter
• 1/2 tsp onion powder

Boil shredded cabbage until tender. Drain water and turn stove to low heat. Stir in butter, tarragon, salt and onion powder. Serve warm.

Key Lime Pie (and Mango Pie)

This is the easiest and most delicious pie recipe on the planet. Perfect for summer and so fun to mix different variations. I first tried key lime pie on a beautiful beach in Florida years ago with my family. I remember thinking it tasted expensive and I really enjoyed eating it next to the turquoise blue ocean. I first made key lime pie 7 years ago when we built our home. I made it as a thank you for all the neighbors who came and helped us put in our lawn. I think it is the best desert to serve with Mexican food!

I created these fun variations:

Raspberry Lime - add 1/2 cup raspberry puree
Mango - Replace lime with 1/2 cup mango puree and 2 Tbsp orange juice concentrate, add orange zest
Coconut Lime - Add 2 tsp coconut extract to the key lime recipe
Mango Raspberry - Mix mango and raspberry puree together

Really, you can add any fruit puree to replace the lime juice in the key lime pie. To help enhance the flavor you decide on, it's best to add 2 Tbsp or more of lemon juice to your recipe (unless you are making lime).

Key Lime Pie

• 3 large egg yolks
• 1 (14 oz) can condensed milk
• 1/2 cup fresh squeezed lime juice
• 1 tsp grated lime peel
• 1 (6 inch) graham cracker pie crust

side note: You can use a 9 inch pie crust but you will need to double the recipe and bake 15-20 minutes.

Mix all ingredients together. Bake at 350 degree for 10 minutes. Cool for 2 hours in fridge. Top with whipped topping. Try drizzling a berry sauce over the top. Enjoy!

West Coast Crab Salad

Another "Lindsey creation" made off the cuff. I'm telling you this is fabulous! Don't be frightened by the unusual blend of cinnamon, dill and basil. The cinnamon actually creates a sweetness and enhances the other flavors. It's very faint so you don't detect it. In fact, cinnamon is always my secret ingredient. I love to put it in meats, BBQ sauces, pies and dressings (My cinnamon sloppy Joe recipe is a favorite). People never know, but always say, "Wow! There has got to be a secret ingredient in here. I have never tasted this flavor before." Cinnamon is the trick!

West Coast Crab Salad

• 1 large pkg flaked imitation crab meat
• 1 pkg frozen corn (do not use canned)
• 1 cucumber thinly sliced
• 3/4 cup sliced green onions
• 1/2 cup shredded Parmesan cheese
• 3 Tbsp lemon juice
• 3/4 cup of mayonnaise (I use Kraft with Olive Oil)
• 1/4 tsp cinnamon
• 1/2 tsp dried dill
• 1/2 tsp dried basil
• tiny, tiny, pinch of salt

Toss crab,corn, cucumber, onions and cheese together in a salad bowl. Blend mayo, lemon juice, cinnamon, dill, basil and salt together. Pour over salad and toss. Chill before serving. Enjoy with warm sour dough bread!

Luscious Peach Squares

I found a sticky note while cleaning out my pantry. It read, " cake mix on sheet, cream cheese, cool whip, peaches, orange jello". Not quite sure what it was supposed to be, I vaguely recalled an old co-worker from 6 years ago telling me about her favorite recipe. I think I had jotted down what I could remember, then took it home and never made it.

Here is what I created from these notes. It is super delicious. It's like strawberry shortcake and peaches & creme meets fruit pizza. Very light and perfect for summer.

Luscious Peach Squares

• 1 white cake mix
• 1 (8 0z) pkg cream cheese
• 12 oz cool whip
• 1/2 cup powder sugar
• 1/2 tsp vanilla
• 6-8 cups sliced peaches
• 4 cups peach juice or nectar
• 1 pkg orange jello
• 4 Tbsp corn starch

Place 2 cups on peach juice in freezer. Grease and flour a sheet cake pan. Prepare cake mix according to directions on box. Pour onto pan and bake at 350 degrees for about 17 minutes or until golden on top. Set aside and cool. In a saucepan mix two cups of peach juice with 4 Tbsp corn starch until dissolved. Bring to a boil. Remove from heat and add jello. Stir until dissolved. Remove peach juice from freezer and add to saucepan and stir. Place in fridge for 15-20 minutes.

In a bowl, whip cream cheese and cool whip together. Add powder sugar. Spread over top of cake. Spoon peaches over topping. Pour chilled peach glaze over the top and refrigerate cake for 2-4 hours. The longer it refrigerates the more solid the glazed peaches will be. Enjoy!

Hidden Treasure Cake

This recipe came from Kraft Foods. I found it about 7 years ago in their magazine. It's called hidden treasure cake because of the yummy surprise inside! I changed the recipe and added the step with the cream filling.

What I love about this recipe is that it's rereshing, cold and therefore perfect for summer! It's also easy to prepare. You don't have to bake anything. I have made it with a variety of combinations of fruit and jello. Raspberries with lemon jello, strawberries with strawberry jello, blueberries with cherry jello - you name it, it's always good. In my family, the favorite is orange!

Hidden Treasure Cake

• 1 round angel food cake
• 1 large tub of cool whip
• 1 box orange gelatin
• 1/2 cup ice
• 1 large can mandarin oranges, drained

Slice cake in half horizontally. With your finger, tear out a tunnel of cake all the way around the inside of each slice. Set aside.

Bring a pot of water to a boil. In a medium bowl add 1 cup of boiling water to gelatin mix. Stir until dissolved. Add water to a half cup of ice until it is 3/4 cup full. Add to gelatin and stir until melted. Pour half of gelatin mixture into a smaller bowl and place in the fridge for about 5-10 minutes.

Add 3 cups of cool whip to remaining gelatin and fold in until blended. Place in the fridge for 10-15 minutes. Fill tunnel on bottom slice of cake with oranges. Be sure to reserve about 8 of them for decorating on the top of the cake. Once gelatin is thickening in the fridge (after 10 minutes) spoon it over oranges. Take remaining cool whip and spoon it into the tunnel of the top slice. Sandwich the top and bottom slice together.

Take the jell0-cool whip mixture and frost the cake. Arrange oranges on top. Refrigerate 2-4 hours before serving. Enjoy!

Rainbow Cupcakes