Back to Family Recipe List

 1 can crushed pineapple in juice (20 oz)

 1 can cherry pie filling (20 oz)

 1 cake mix yellow or white

 3/4 cup butter or margarine sliced

Mix pineapple and cherry pie filling in bottom of 9 X 13 cake pan. Sprinkle dry cake mix over the top. Put butter slices on top of cake mix. Bake one to one and a half hours at 350.  Serve hot with Cool Whip, whipped cream or vanilla ice cream.

 1 can pie filling (30 oz)

 1 cake mix

 1 1/2 cubes butter or margarine

 3/4 cup nuts chopped

Butter 9 X 13 cake pan, spread the pie filling in the bottom. Sprinkle the dry cake mix over the top of the fruit. Top with pats of butter and then sprinkle nuts over all. Bake one hour at 325.  Try spice cake with apple pie filling, or yellow cake with cherry pie filling.  If you like chocolate, try chocolate cake with cherry pie filling.  Best served warm with Cool Whip or whipped cream but that doesn't mean it isn't wonderful left over.

Laura used to bring this to every family get together and serve it with Dream Whip (remember Dream Whip, anyone?)  Try Cool Whip.

 1 cup sugar

 1 1/3 cups flour

 1 teaspoon baking soda

 1/2 teaspoon salt

 1 can fruit cocktail (16 oz)

 2 eggs

 1 cup brown sugar

 1/2 cup nuts chopped

 2 tablespoons butter

Make crumb topping by mixing the brown sugar, butter and nuts. Set aside. Beat eggs, add juice from fruit cocktail. Mix in dry ingredients. Add fruit. Mix well. Pour into 8 X 12 greased and floured pan. Sprinkle crumb topping over top. Bake one hour at 300.

This started out as a recipe for cookies made with white chocolate chips but evolved into Tim's favorite recipe to make and we always kept a jar with a mixture of chips to use, semi-sweet, milk chocolate, white chocolate, peanut butter, butterscotch, whatever we could find.  Tim made a mountain of them for a reunion at Karen and Ralph's house in 1991.

 1 cup white sugar

 1 cup brown sugar

 1 1/3 cups butter softened

 2 eggs

 3 cups flour

 2 teaspoons vanilla nut extract

 1 teaspoon baking soda

 1 teaspoon salt

 1 1/2 cups nuts chopped

 12 ounces white chocolate chips

Mix sugars, butter, eggs and extract. Stir in remaining ingredients. Drop by teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes at 375.  The recipe can be doubled or even quadrupled for Sweatman gatherings.

These taste like Reese's Peanut Butter Cups.

1/3 pound graham cracker crumbs

3/4 cup butter or margarine

1-1/2 cups peanut butter

1 pound confectioner's sugar

12 ounces chocolate chips

Combine all except chocolate chips and pat firmly into 9 x 13 pan. Melt chocolate chips and pour over mixture. Refrigerate about 15 minutes, then cut into squares before the chocolate hardens or it will crack.