We are coming into the busiest time of the year for entertaining and cooking for family. I would appreciate any special family recipes that you have to share with me to pass on to the readers of The Extra. By the time you read this Veteran’s Day will have passed. Let us not forget to honor and thank the men and women who have served our country and those who are still actively serving. I have mentioned previously about our son and great niece and our nephews who have served and now we have a grandson and a great nephew who will be serving. I am so proud of the many years of time given so unselfishly by our family members to serve.

I plan to give some recipes for desserts for Thanksgiving and also some recipes to use up that leftover turkey the next couple of weeks.

Pineapple Refrigerator Dessert

1 Package yellow cake mix (18 oz)

1 Can crushed pineapple (20 oz)

1 Package instant vanilla pudding (3 oz)

1 Package cream cheese, softened (8 oz)

2 Cups milk

1 Carton frozen whipped topping (8 oz)

1 Cup finely chopped pecans

Prepare the cake mix according to package directions and bake in 9 x 13 pan. While cake is hot, poke holes in it with fork and pour the pineapple with juice over the hot cake. Mix the pudding mix, milk and cream cheese well and spread over the cooled cake. Spread the whipped topping over all and sprinkle with chopped pecans. Refrigerate.