Yummy Coconut Creamy Cake

1 Yellow Cake Mix
1 can sweet and condensed milk
1 can coconut cream
Whipped Topping (Cool Whip)

Bake yellow cake according to directions on cake mix package. After removing from oven, poke holes
throughout the cake using a fork.

Combine the sweetened condensed milk with a can of coconut milk. Pour it over the cake. After it is
absorbed into the cake and cake is cooled, spread a layer of Cool Whip over the top. Refrigerate before
serving.

Yellow Pineapple Cake

1 yellow cake, prepared according to package directions. Let cool.

Frosting:
1 can of pineapple chunks, undrained, then blended/mixed in food processor
1 small box of vanilla instant pudding
1 small tub of whipped topping (Cool Whip)

Stir pineapple and pudding together. Gently fold in whipped topping. Frost the cake and refrigerate
leftover frosting if you don't want to use it all. Great on cupcakes too.

Pumpkin Soup

2 T butter
1 onion, diced
2 carrots, diced
1 apple, diced
2 c pumpkin roasted and diced
1 T sage leaves
3 c chicken stock
1 c cream
salt and fresh ground pepper to taste

Saute onion, carrots, apple, pumpkin, and sage in butter until soft, about 8-10 minutes.  Puree in blender, pour into pot with chicken stock.  Cook 15 minutes.  Add cream, simmer 5 minutes more.  Do NOT boil. Serves 4.