As you can see I gave my blog a makeover.  It’s funny how we women like to get makeovers.  Our hair, our wardrobe, our shoes, sometimes it just time for a makeover.   Like our kitchens.  My first kitchen had apples as the decor, then I switched to birdhouses.  My second home’s kitchen had a vineyard/wine theme, that carried over into our third home’s kitchen.  Now in our fourth and final home I have coffee decor.  I love a good cup of coffee!!  Especially now with spring here, I usually put on a strong pot  around 3pm.  Yum, and to go with the coffee I am gonna give you a tasty recipe that my grandma made when I was little. 

MANDARIN ORANGE CAKE

1 box butter cake mix      1/2 c. oil (or applesauce)

4 eggs                                      1 can mandarin oranges

ICING:

1 box vanilla pudding                 1 small can crushed pineapple

1 tub Cool Whip

Mix cake mix, eggs, oil and mandarin oranges together.  Pour into 9×13 inch greased pan.  Bake 350 for 25-30 min.  COOL. 

Mix vanilla pudding and pineapple together until stiff.  Fold in Cool Whip and spread on cooled cake!  YUMMY!!

So what kind of makeovers are you in the process of doing?

I hope everyone had a safe Halloween.  We had fun at our church’s Harvest Fest.  Lots of games, inflatable slides and bouncy houses and of course, CANDY!!  What to do with all the candy.  I know for myself I have to get it out of my house or I will eat it.   I don’t really consider Halloween a “holiday”.  It is just a fun time.  Now I can focus on the true upcoming holidays. 

I did want to share with you some pictures of the girls in their Halloween costumes. 

I made this yummy pumpkin mousse.  I wanted to share the recipe.  I have broken graham crackers into a bowl and spooned the mousse on top and I have bought an angel food cake, torn it up into a truffle bowl and layered it with the mousse.  Both ways were so good, plus it is low fat!

Pumpkin Mousse

1   15oz. can pure pumpkin (not pie mix)

1 package instant sugar free, fat free vanilla pudding (6 serving size)

1/4 cup skim milk

1 tsp. ground cinnamon

8 oz.  fat free whipped topping, thawed (cool whip)

In a medium bowl, with a mixer at medium speed, beat pumpkin, pudding, milk, and cinnamon until well blended.  FOLD in whipped topping until thoroughly blended.   Spoon into serving bowl, cover lightly and chill until ready to serve.  Also good frozen. 

Comes out very rich- you can satisfy your sweet tooth and cut calories

Makes 8 servings

serving size= 1/2 cup

Each serving = 2 weight watchers points. 

ENJOY……..oh, and how do you like the new look?  The colors remind me of fall, and that is my favorite season..