I am not a cook. I’m not necessarily bad at cooking, I just don’t enjoy it. But today I got crazy and actually baked a cake ––an upside down cake at that! You should have seen me with the one, count it ONE good mixing bowl I have as I washed and rewashed it for the different recipes I worked on today.  I even had to make another run to the store for a second box of cake mix because somehow the recipe mysteriously read––in my head––1 1/3 cup of oil when it really called for 1/2 a cup.  Oh man, think of all the fat! Yikes! But all is well and the cake is just beautiful.

If you are a non-cook/non-baker like me, there is hope for you this holiday season.  Sure you can pick up a beautifully pre-made side dish from your local Fresh Market…I can even give you tips on how to make this store bought dish look really pretty and homemade if you like.  But in the interest of authenticity, I thought I would share a couple of recipes with you for your next Christmas gathering that won’t stress you out.

Below is a recipe for my Aunt Midge’s Upside Down German Chocolate Cake.  But first I want to let you in on another secret of mine…the SPINACH SALAD.  This is a great option if you have to bring something to a potluck and just don’t have the time or talent to whip something up.  It promises to wow your crowd and keep the calorie count for the day pretty low.

Cranberry Walnut Spinach Salad:

1 bag of spinach

1 bag of whole or chopped walnuts

1 bag of dried cranberries or the Ocean Spray Crazins

assorted veggies like carrots or cucumbers to your liking

1 bottle of low fat rasberry vinegarrett dressing

Mix everything together except the dressing and place in a nice serving bowl.  I LOVE my Wilton Armetal bowls.  A nice serving bowl makes any easy cook/non cook dish look scrumptous.

Add the dressing when you arrive at the event.

Now on to the famous Upside Down German Chocolate Cake.  Let me tell you sister, if I can bake this ANYONE can bake this.

Grease and flour 13″X9″ pan and pre-heat oven to 325º

1 1/3 cups faked coconut

1 cup chopped pecans

1 pkg. German Chocolate Cake mix (**be sure to get the ingredients called for on the box)

1 pkg. Cream cheese, softened (I like to use fat free)

1/2 cup butter or margarine, softened

1 egg

2 cups powdered sugar

Instructions:

Sprinkle coconut and pecans into a greased and floured pan. Prepare cake mix as directed. Pour batter into prepared pan over coconut and pecans. In a mixing bowl, beat cream cheese and butter until smooth. Add egg and powdered sugar, beat until smooth. Drop cream cheese mixture by tablespoons over the batter. Carefully spread to within 1 inch of the edges.

Bake at 325º for 55-60 minutes or until a toothpick inserted comes out clean.  Cool the pan for 10 minutes; invert onto a serving tray.

Serve warm with cool whip or whipped cream.

Not bad, huh?

Hope you enjoy!