Choose 2-3 types of fresh berries.
Cut up fresh pineapple and kiwi.
Mix all together.
Based on photo at: https://www.goodto.com/recipes/fruit-salad
Dissolve jello in hot water. Stir in the cherry pie filling. Cool until thick.
Add the marshmallows and the Cool Whip and chill for at least one hour.
Preheat oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners for 14 cupcakes or 36 mini cupcakes.
Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
Sift the flour together with baking soda, cocoa powder, and salt.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look piece-y and not completely combine with the oil. This is normal and ok.
Add egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter, this is ok.)
Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out.
Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.
Source: https://sallysbakingaddiction.com/red-velvet-cupcakes/. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Cream shortening and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda, and salt; stir in oatmeal. Add dry ingredients to creamed mixture. Set aside.
For the filling: Add chocolate chips, milk, butter, and salt in the top of a double boiler and melt. Add nuts and vanilla when smooth.
Spread two-thirds of the oatmeal mixture in the bottom of a jelly roll pan. Cover with chocolate mixture. Dot with the remaining oatmeal.
Bake in a moderate oven (350 degrees F) for 25-30 minutes.
To substitute old fashioned oats for the quick-cooking oatmeal, pulse the oats in a food processor a few times.
Mix eggs, butter, and sugar.
Add dry ingredients and milk alternately.
Bake at 375 degrees for 12-15 minutes.
Cut up and steam the potatoes.
Stir together the sour cream, mayonnaise, mustard, vinegar, garlic powder and onion powder in a large bowl.
Add the potatoes and gently toss until coated. Gently fold in the bacon and cheese, reserving 1/4 cup of each for garnish. Add salt and pepper to taste.
Transfer to a serving bowl and sprinkle with the paprika, green onions and reserved bacon and cheese.
Source: https://www.foodnetwork.com/recipes/loaded-baked-potato-salad-9871612?soc=itksocialsharedefault%7Cios%7Cp
Preheat the oven to 350 degrees. Butter and flour a 9x13 pan. Melt chocolate and cool.
Soften butter and whisk until it is pale yellow and light. Add the sugar and whisk until light and fluffy. Whisk in cooled chocolate, then add eggs one at a time. Whisk in the vanilla, then sift in the flour, cocoa, and salt. Fold in the nuts.
Transfer batter to a prepared baking pan and bake about 30 minutes.
Dissolve sugar in 1 c of warm water. Add the lemon juice and the remaining 5 c of cold water. Refrigerate.
Beat pudding and milk until thick.
Fold in Cool Whip and 1 row of crushed Oreos.
Refrigerate until ready to serve. Add worms just before serving and top with more Oreo crumbs.
Mix together sugar, butter, cocoa, and milk. Boil one minute. Add peanut butter, oatmeal, and vanilla.
Drop on waxed paper. Refrigerate to set.