Jello Poke Cake

1 package white cake mix
2 - 3 oz. package jello (can use any flavor, I have used strawberry, raspberry or lime)
1 cup boiling water
1/2 cup cold water

Topping:
1 cup cold milk
1 - 3 oz. vanilla instant pudding
1 - 8 oz. cool whip

Prepare and bake cake according to package directions.
(I usually make this in 8 or 9 inch rounds lined with parchment paper but this would be even easier in 13x9 pan unlined.) Cool for 1 hour.

In small bowl, dissolve jello in boiling water, stir in cold water and set aside.

With a wooden skewer, poke holes about 2 inches apart in cooled cake. Slowly pour jello over cake, refrigerate until set.

In a bowl, whisk together milk and pudding mix for 2 minutes. Fold in Cool Whip and spread over cake.

Raspberry Jello Salad

1 1/2 cup water
6 oz. raspberry jello
2 - 8 oz. raspberry yogurt
15 oz. crushed pineapple
12 oz. bag of frozen raspberries



Retain juice from drained pineapple. Add juice and water to jello, heat on low until dissolved. Stir in berries, yogurt, and pineapple.

Chill until set.

Gruyere Fennel Potatoes

3 small fennel bulbs
1 large yellow onion, sliced
3 Tablespoons olive oil
1 Tablespoon butter
4 pounds Russet potatoes
5 cups of heavy cream
1 pound of Gruyere cheese
salt and pepper

Remove stalks and core from fennel bulb. Thinly slice the fennel and onions and saute in the olive oil and butter over medium-low heat for 15 minutes.

Peel the potatoes and thinly slice. Mix the sliced potatoes in a bowl with cream, cheese, salt and pepper. Add the sauteed onion and fennel.

Pour the potatoes into a buttered baking dish.
Bake at 350 degrees for 1 1/2 hours or until potatoes are tender.

Banana Chocolate Chip Bars

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla
3 medium bananas
1 large egg
12 ounces mini chocolate chips

Mix butter, sugar, brown sugar and vanilla.
Mix in bananas and egg.
Gradually mix in flour mixture. Stir in mini chocolate chips.
Spread in greased 15x10 pan.
Bake 20-30 minutes at 350 degrees.