Blueberry Surprise

You will need:

2 cups blueberries
1/3 cup Sugar
1 can crushed pineapple, do not drain
1 box white cake mix
1/2 cup chopped walnuts
3/4 cup butter -- melted

Preheat oven to 350 degrees. Put the blueberries, sugar, pineapple and walnuts in a 9-inch x 13-inch pan. Sprinkle the cake mix on top. Carefully sprinkle the butter on top. Bake for 50 - 60 minutes.

This is a favorite I got from a recipe loop I am on.

Pumpkin Cupcakes

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, and top them with your favorite cream-cheese frosting for a
sweet snack.

Ingredients
Serving: Makes 18
2 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon coarse salt
1 Teaspoon ground cinnamon
1 Teaspoon ground ginger
1/4 Teaspoon freshly grated nutmeg
1/4 Teaspoon ground allspice
1 Cup packed light-brown sugar
1 Cup granulated sugar
1 Cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 15 ounces) pumpkin puree

Directions

Preheat oven to 350 degrees;. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt,
cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs.

Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire
rack; let cool completely.

HAPPY EASTER STRAWBERRY SALAD

1 lg. box strawberry Jello
2 c. boiling water
1 lg. box strawberries
1 sm. can pineapple, drained
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla
1/2 pt. whipping cream
2 bananas, chopped
1/2 c. finely chopped nuts

Dissolve Jello in boiling water. Reserve 1/4 cup for icing. Add strawberries, pineapple and bananas. Chill until firm, then top with icing. Pour into a 9 x 13 Pyrex container. Chill until firm, then top with icing. For topping, soften cream cheese and beat in powdered sugar. Add vanilla and whipped cream. Add the 1/4 cup of Jello. Spread on top of Jello mixture. Sprinkle top lightly with the 1/2 cup chopped nuts. make one day before serving.