Halloween Poke Cake

from mountain mama in Heaven, WV

Halloween Poke Cake

1 pkg. (2-layer size) white cake mix

1 cup boiling water

1/2 cup cold water

1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/2 tsp. yellow food coloring

1/4 tsp. red food coloring

Halloween sprinkles

PREPARE cake batter and bake in 13×9-inch baking pan as directed on package.

Cool cake in pan 15 minutes.

Pierce cake with large fork at 1/2-inch intervals.
STIR boiling water into dry gelatin in small bowl at least 2 minutes until completely dissolved. Add cold water; stir. Carefully pour over cake. Refrigerate 3 hours.
TINT whipped topping orange with food coloring; spread onto top of cake. Refrigerate at least 1 hour or until ready to serve. Decorate with sprinkles.

Store leftover cake in refrigerator.

... ... barely cooking, a treat for kids to make for FHE

Biscuit Treasures
1 can refrigerated biscuit dough
Butter
Cinnamon
Sugar
Jam or jelly (optional)

Remove biscuits from cardboard tube.
Separate and flatten each biscuit individually on a cutting board, using your hand, a rolling pin, or the side of a straight drinking glass.
In the center of each biscuit put a small dollop (about a measuring teaspoon) of butter.
On top of that, put a teaspoon of sugar, followed by a sprinkling of cinnamon.
If you prefer, you can use a teaspoon of jam or jelly instead of the sugar and cinnamon.
Tightly pinch together the edges of the biscuits so that the filling won’t leak out.
Place the biscuit pouches on a cookie sheet and bake according to the directions on the biscuit can.
Serves 4 to 6.