No Bake Italian Cake Recipe

       

  photo: L watts

 No Bake Italian Cake

1 box of vanilla wafers
1 can of crushed pineapples with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) container whip topping
1 small jar of cherries
1 cup of pecans

I use a glass 9x13 dish.

Layer the bottom of dish with vanilla wafers.
In a bowl, mix the lemon juice, condensed milk, and pineapples, stir well.
Pour mixture over the vanilla wafers.
Add another layer of vanilla wafers on top of the pineapple mix.
Top with cool whip, coconut and then cherries.
Refrigerate several hours or overnight.
That's it!!

*You can leave out the coconut or pecans or you can add more.
I like this recipe because you can use whatever you like.           Diary of a Kentucky Cook

Deep Dish Italian Meatball & Cheese Bake Recipe

Deep Dish Italian Meatball & Cheese Bake

8 to 10 ounces or about 18 to 20 small frozen meatballs, thawed
3/4 cup or 1 small jar pre-made pizza sauce
1 tsp minced garlic
2 cups + shredded mozzarella & provolone cheese blend
1 tsp Italian Seasoning

To make Batter;
1 3/4 cups all-purpose flour
2 envelopes rapid rise yeast
2 tsp sugar
1/2 tsp salt
3/4 cup very warm water
2 Tbl olive oil

Mix all batter ingredients in a med to large bowl.

1st layer:
Place batter in a pre-sprayed 9-1/2-inch deep dish pie plate.
2nd layer:
Push meatballs firmly into batter
3rd layer:
Pour pizza sauce over meatballs
final layer:
sprinkle top with garlic, Italian seasoning and cheeses

Place in a Cold oven
Bake at 350 degrees for approximately 30 minutes.

My Notes:
You can double this recipe and make 2 pies or a deep 13 x 9 glass dish.
I like to add extra cheese 1/2 way through cooking time.
**In a pinch you can use 2 pre-made envelopes of pizza crust mix-
follow the directions on the package for mixing and rising.



Diary of a Kentucky Cook