yep couple years and you have a small pineapple

Sounds yummy! Mom's in charge of the Pumpkin Cheesecake though! I may save to make later and use butternut squash and my hommade pumpkin butter. Deanna

We used to make these on card playing evenings back in the 50Âs and 60Âs before anyone worried about using too much oil etc. Never heard of the chocolate covered peppermint patties on top We just ate as is if I remember correctly

Thanks for sharing the recipe. It will come in handy as soon as snow peas are growing in the garden. I'm always looking for new recipes to use snow peas or pea pods in. I have a number of 1/2-cup portions of cooked black rice in the freezer and I use black (Forbidden) rice for several things because of the high amount of antioxidants, compared to white/brown rice. Black rice is lower in carbs but higher in fiber, and a better source of protein than brown rice, for anyone who needs a reason to try, or switch, to black rice. COCONUT BLACK RICE PUDDING (4-6 servings) 2 to 2-1/2 c. water 1 c. black rice 1 c. light coconut milk (or full-fat coconut milk will also work) 1/4 c. unsweetened coconut 3 T. brown sugar (I use coconut palm sugar) 1/2 t. salt In medium saucepan mix rice and 2 cups water and coconut milk, bring to boil over medium-high heat. Reduce to simmer and cook, UNCOVERED, 45-minutes, or until tender. Stir occasionally. During last 10-minutes, add more water, if necessary. Meanwhile, toast coconut in 350°F oven. When rice is tender, add sugar and salt and simmer a few more minutes. Adjust sweetener. Spoon into bowls and serve topped with toasted coconut. You can also reduce the cooking time by soaking rice overnight in cold water in the refrigerator. Drain. REDUCE the cooking water to 1-1/2 c. and reduce cooking time to 30-minutes before adding sugar and salt. (Grainlady note: If you carefully rinse the rice AND use the soaking method mentioned above, it will reduce the amount of arsenic in it, for anyone who has that concern.)