1 yellow cake mix

Drain pineapple (reserver the liquid) and pat as dry as possible.  Spread pineapple enenly over bottim of ungreased 9x13 cake pan.  Pour blueberry filling over pineapple and spead as evenly as possible.  Mix cake mix according to package directions except use reserved pineapple juice instead of water.  Pour caske mixture over blueberries and bake asx directed on the box.  Be sure to test it, as this cake tends to be more moist than normal.  Cool completely, then invert onto a plate to cut and serve.

 You can make it a little more fancy by a light sprinkling of powered/icing sugar as well.   The version I took to church did not include the pineapple.

Chocolate Covered Cherry Cake

1 can cherry pie filling

12 oz chocolate chips

1 devilsfood cake mix

Spray microwave bundt pan with nonstick cooking spray.  Be sure to spray the inside "cone" well.

Cover bottom of pan with chocolate chips.  Spoon pie filling evenly over  chips..  Preapare cake mix according to package directions and pour over pie filling.  Bake in microwave (uncovered) on high for about 14 minutes.  If you have a high watt microwave you might want to lessen the time.  Cake is done when cake begin to pull away from the side.

If you don't have a microwave cake pan (and really, you should!) you can improvise with a large microwavable bowl with an inverted glass in the middle.  Use extra caution as the glass will not be very stable as you are introducing the ingredients.

Giosa

(this is the wanton-looking snack that everyone went nuts for)

2 pounds ground beef (the leaner the better)

1 head of cabbage

1 large onion (or three small ones)

1 small bottle of soy sauce

1 entire clove of garlic (optiononal,I did not include this at the church)

Wanton wrappers -get two double packs if you can, or four singles.

Shred cabbage and onion, and press garlic to fine pieces--chop fine if necessary.  Combine with ground beef and soy and mix by hand like you would a meatloaf.

Drop about half a tablespoon into each wanton wrapper and fold triangularly, sealing the two sides with a bit of water.  Put aside to dry at least 10 minutes, then deep fry in oil until just a shade darker than golden.  Drain well and serve warm, or at least room temperature.

Makes dozens and dozens, and both the completed ones and the filling freeze well.  I used only half the mix for the church. You can sub in any ground meat for the filling, but use caution with pork as it will be VERY greasy.  Instead of a head of cabbage, I buy the "slaw mix" from the fresh vegetable aisle--it saves a LOT of time and I like the texture and the carrots a little better.  Generally, two bags equals one full head of cabbage. The higher the oil temperature the faster they will fry, but use caution as oil will catch fire if you heat it too far.  Never overfill your oil, you don't want it spilling over.  If you want to spice it up it's easy to add your favorite spices. Try it with cinnamon sometime!

 Veggie Squares

2 refridgerator crescent roll packages

8oz cream cheese, softened (you may want to double this)

1 package of dry onion soup/dip mix (you can sub in Ranch Dressing Mix for this if you prefer)

about 1/2 C mayonaise or mayo type salad dressing

Various raw vegetables, chopped fine, when chopped it should be about 4 cups

Roll out crescent rolls to cover an ungreased sheetcake pan (looks like a cookie sheet but has short sides).  Flatten and make sure there are no holes or bare spots.  Bake at 350 for 7-8 minutes until golden and cool completely in pan.

Mix cream cheese and soup mix with mayonaise until fully blended and easy to spread but not too thin.  Should be about the consistency of peanut butter.  Spread over cooled dough.

Mix chopped vegetables well, and cover cream cheese mixture.  Gently press veggies into cheese to hold them in place.  Chill thoroughly, then cut into 2 inch squares and serve.

 I generally use broccoli, carrots, and yellow and red bell peppers, but it really doesn't make a difference what raw vegetables you use.  I once made it with blanched peas in the mix and it was really good.  The trick is to use lots of color.  Don't leave this out in the sun, as it does have a mayo base and you don't want anyone to get sick!

When I am pressed for time or energy, I buy my sugar free baked goods from Gerhards Bakery here in Toronto (Bellamy and Ellesmere in Scarborough).  They almost always have something on hand, but you can order in advance.  Prices are very reasonable as well.

 Enjoy!