Cake Mix Cookies

Any flavor will do.  Do you want chocolate or strawberry?   Or would you prefer lemon or pumpkin? Perhaps you’d like to try pineapple.  Take your pick. Switch up the flavors by the seasons.  This recipe is so easy and is guaranteed to have folks coming back for more.

My neighbor brought these cookies to our end-of-the-summer bash (the night we had 62 folks counting babies join us to celebrate).  It was a hot, humid evening, and those under thirty  had to eat outside on the deck.  Carol came with watermelon that she’d signed up to bring.  She also showed up w ith a tray of these cookies, and they were a hit. Before the evening was over, I was instructed by my youngest to get this recipe.  So I did.  The cookies photoed here are chocolate and lemon.  I have yet to try other flavors, but you can be certain I will.

All you need is a box of cake mix of your choice.  It doesn’t have to be a brand name.  Pick up whatever is on sale.  Add 2 eggs, 1/2 cup vegetable oil, and 1 Tablespoon water.  Mix together, roll into balls or scoop with an ice cream scoop and roll into confectioner’s sugar.  Bake at 350 for 8-10 minutes.  Co0l – and enjoy!

Cake Mix Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Mixing up a batch of cookies has never been this easy. With a cake mix for starters, all you need is three other ingredients.
Ingredients
  • 1 box cake mix - your choice of flavor
  • 2 eggs
  • ½ cup vegetable oil
  • 1 Tbsp. water
  • Confectioners' sugar
Instructions
  1. Mix cake mix, eggs, vegetable oil and water together until smooth
  2. Shape dough into balls and roll in confectioners sugar
  3. Place on slightly greased cookie tray
  4. Bake at 350 for 8-10 minutes

 

Orange Pineapple Carrot Salad

orange jello salad

This salad is festive and refreshing.  I enjoy it in the summer, but it also makes a  nice addition to any meal.

You’ll need a box of orange gelatin (regular or sugar-free works), shredded carrots, diced celery and  drained crushed pineapple.  My family doesn’t notice if I use the sugar-free jello.

I use the liquid from the pineapple for the cold water that is added to the jello, which helps give it a fruity flavor.

Be sure to shred your carrots into thin and tiny shreds.   And don’t forget to dice the celery into tiny pieces.

The key to making this salad kid-friendly  is to have the vegetables in such tiny pieces that a child won’t mind putting it into  his mouth.

By the time you’ve let the jello cool, you will have your other ingredients ready.

This congealed salad keeps well for several days.

orange jello in green bowl with spoon

Orange Pineapple Carrot Salad
Author: 
Recipe type: congealed salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6
 
Refreshing in summer and festive in winter, this congealed salad is an easy addition to any meal. It keeps for several days in the refrigerator.
Ingredients
  • 1 small box orange jello (regular or sugar-free)
  • ¼ cup diced celery
  • ½ cup shredded carrots
  • 1 cup crushed pineapple, drained
  • ¼ cup chopped nuts (optional)
Instructions
  1. Add boiling water to jello as directed.
  2. Use liquid from crushed pineapple as part of the cold water you will add to the gelatin
  3. Chill until starting to set.
  4. Add pineapple, celery and carrots.
  5. Add nuts if you desire
  6. Cover and allow to gel.

PINTEREST Orange Pineapple carrot jello salad