Flower Food

1 tsp. sugar
1 tsp. bleach
2 tsp. lemon juice
1 quart warm water

Combine all ingredients and fill flower vase. Change water as needed.

Pina Coladas

1 15-oz. can Cream of Coconut*
1 6-oz. can pineapple juice
Ice

Add coconut and pineapple juice in blender. Fill blender up with ice and blend. Serve immediately.

*Cream of Coconut is usually found near the liquor section in grocery stores (try the Coco Lopez brand)

Cake Mix Cupcakes

1 box cake mix (any flavor)

1 ⅓ cup water

3 large egg whites

2 Tbsp. butter, melted

1 1/2 tsp. almond extract

2 tsp. vanilla extract

Optional Raspberry Frosting (best with white cake mix):

1 container fresh raspberries

1 cup heavy whipping cream

1/3 cup powdered sugar

powdered sugar for dusting

Preheat oven to 350.

Beat cake mix, water, egg whites, melted butter, almond extract, and vanilla for 2 minutes. Spoon approximately ¼ cup of batter into a lined or greased muffin tin. Bake for 15 minutes or until golden on top. 

For raspberry frosting, beat together cream and 1/3 cup powdered sugar until firm peaks form. Coarsely mash raspberries and gently fold into whipped cream.

Slice cupcake tops.  Spoon raspberry whipped topping onto cupcake bottoms. Place cupcake tops on filled cupcakes. Dust top with additional powdered sugar.

Tomato Soup

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/3 cup butter
salt and pepper to taste

Place tomatoes and juice in a large pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.