Earthquake Cake

Ingredients:

½ cup coconut
1 cup chopped pecans
1 package (18.25 ounce) German chocolate cake mix
½ cup margarine, softened
1 pound (about 4 ½ cups) powdered sugar
1 package (8 ounce) cream cheese, room temperature

Directions:

1. Preheat oven to 350°F. Grease a 9 x 13-inch pan.
2. Cover bottom of pan with coconut. Cover coconut with chopped nuts.
3. Prepare cake mix as directed on package. Pour over coconut and nut mixture.
4. Combine margarine, powdered sugar and cream cheese. Stir until smooth.
5. Spoon over cake mix. Do Not Stir. Bake for 1 hour.

Serves 12.

Macaroni and Cheese

Ingredients:

2 cups elbow macaroni
2 tablespoons margarine
2 tablespoons all-purpose flour
½ teaspoon black pepper
1/4 teaspoon salt
2 cups skim milk
½ cup Velveeta, cubed, divided
2 cups (8 ounce) low-fat sharp cheddar cheese (grated)

Directions:

1. Cook macaroni according to package directions. Drain and place in a 2-quart casserole dish.
2. Melt margarine and stir in flour to make a roux, stirring constantly for approximately 3 minutes. Gradually pour in milk and stir until mixture is thick.
3. Slowly, add Velveeta (reserve 1/4 cup for top of casserole) and Cheddar cheeses. Stir until melted.
4. Mix cheese sauce and macaroni. Sprinkle top of casserole with the remaining Velveeta cheese. Bake for 35 minutes at 350 degrees Fahrenheit.

Serves 6.

NOTE: Some people add eggs to macaroni and cheese. One egg should be enough for this recipe. If you like extra cheese, add about ½ cup grated cheese to cheese sauce and macaroni mixture.