refreshing fruit 2 cup sliced fresh strawberries 1 cup fresh blueberries 1 sliced banana 1 cup green grapes Mix altogether with can of peach pie filling. Put into dessert dishes and top with dollop of cool whip.

Do-it-yourself Smoked Bacon Tutorial This is a very neat recipe on how to make your own bacon. Essentially using your barbecue as a cold smoker. Applewood-Smoked Bacon 1 lb. kosher salt (3 cups, if using Diamond Crystal; 13/4 cups, if using Morton's) 1 cup packed light brown sugar 1 skinless fresh pork belly (6 to 8 lb.), cut crosswise into 3 or 4 equal pieces 3 Tbs. coarsely ground black pepper (optional) For smoking the bacon: About 8 cups applewood sawdust Tip: You can order different varieties of hardwood sawdust (prices and woods vary) online at barbecuewood.com. Brine the pork belly: Pour 1 gallon of cold water into a 12-quart nonreactive container, such as a plastic storage tub or stainless-steel pot or bowl. Add the salt and sugar and stir until dissolved. Put the pork pieces in the brine, weighting them down with a plate if necessary to keep them completely submerged. Cover the container and refrigerate for 24 hours. Remove the pork from the brine, stir the brine a few times, and then return the pork to the brine. Refrigerate for another 24 hours. Drain the pork and discard the brine. Rinse the pork in cold water and pat dry. If using the black pepper, evenly sprinkle it all over the pork. Cold-smoke the pork belly: If using a charcoal grill, open all the vents. Remove the grill grate and put a 4x8-inch disposable foil loaf pan on the charcoal grate. Put 5 cups of the sawdust in the loaf pan. If using a gas grill, disconnect the propane and put the pan on a back corner of the grill grate. (You won't be lighting the burners; you're essentially using the grill as a smoker.) Light 5 charcoal briquettes in a chimney starter. When the briquettes are glowing and completely covered with gray ash, transfer them with tongs to the sawdust, spacing them evenly in the pan. If using a charcoal grill, replace the grill grate. When the sawdust begins to smolder, arrange the pork pieces fat side up on the grill grate to the side of the loaf pan. Space the pieces at least 1 inch apart to allow the smoke to circulate around them. Cover the grill and insert a metal instant-read thermometer into a vent hole in the lid or lay it on the grate to monitor the grill temperature; it should be between 80F and 120F. If the temperature rises above 120F, remove 1 or more briquettes or partially uncover the grill until the temperature falls. Stir the sawdust with tongs every 1-1/2 hours to ignite any that's unburned, and add more sawdust, 1 cup at a time, to the loaf pan as the sawdust turns to ash. You want a good amount of smoke rising out of the vents. After 3 hours, rotate the position of the pork to ensure even smoking. As long as you monitor the sawdust and the day is not too humid or wet, you probably won't need to add more briquettes. If your sawdust does stop burning, however, light more briquettes in the chimney on a flameproof surface and reignite the sawdust. The total smoking time will be 5 to 6 hours. Depending on the breed of pork and the duration of smoking, the bacon may become a brownish-yellow color. It will still be raw, however. The bacon will look dry on the meaty side, and the fat may be glistening with moisture. Pat the moisture off with paper towels and cool the bacon completely at room temperature. Refrigerate until firm before slicing. Store the bacon: You can store the bacon either in slices or large pieces (slabs). To store sliced bacon, shingle the slices in small, individually wrapped batches. Tightly wrapped in plastic, bacon will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months. If you've frozen the bacon in slabs, let it defrost in the refrigerator for a couple of hours until it's soft enough to slice with a sharp knife. (It's easier to slice thinly when partially frozen.) Slice off what you need and then refreeze the rest, tightly wrapped. Either way, thaw completely before cooking. Cook the bacon: If cooking no more than 8 slices of bacon, fry them in a 12-inch skillet (preferably cast iron) over medium heat, turning frequently, until browned and as crisp as you like. If cooking more than 8 slices, arrange the bacon in a single layer on a wire rack set over a large rimmed baking sheet and bake in a 350F oven, turning once with tongs, until done to your liking.

Yeah! I thought it might be a delicious offering if you had overnight company, or Christmas morning.............ya know what I mean?

Thanks, Shirley--seems easier than baking it and definitely faster! I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake. HONEY BUN CAKE (Serve at Once) For the Cake: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil For the Swirl: 1 cup light brown sugar 2 teaspoons cinnamon, or to taste For the Glaze: 2 cups powdered sugar 6 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside. In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean. While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15