Directions: Roll out croissant dough flat onto cookie sheet. Soften butter and creme cheese. Dab butter on dough. Bake for stated time on pack. Take out, again dab butter on cooked dough. Mix softened creme cheese and powdered sugar, spread over dough. Cut up any and all fruit you have and place on top. Slice and serve. Can be a breakfast, lunch, snack or dessert !

Directions: Beat cream cheese until fluffy, using an electric mixer. Add milk and lemonade and mix. Gently fold in Cool Whip. Spread in pie crusts. Freeze 6 hours or till frozen.

Directions: 1. Pre-heat oven to 350. Toast nuts on a cookie sheet for about 7 minutes, stirring once. Set nuts aside to chop when cool. Grease and flour an 8 or 9 inch baking dish.

2.In a large bowl, pour boiling water over oats & butter and stir till blended. Let stand for 20 minutes.

3. In a medium bowl, beat eggs, then beat in sugars and vanilla. Beat in dry ingredients just until blended. Add to oat mixture, blending by hand, then pour batter into prepared pan.

4. Bake in 9 inch pan for 30 minutes or in 8 inch pan 37 minutes or until done. While cake is still hot, pour on hot topping mixture.

5.To prepare topping, combine ingredients, simmer and stir till blended, and spread evenly over cake. Optional: Broil till bubbly, about 1/2 minute.

Directions: Beat together the oil, sugar and eggs and set aside. Sift together the flour, baking soda, cinnamon and salt. Beat sifted ingredients into oil/sugar/eggs mixture, a portion at a time. To that, hand stir in the pineapple, carrots, coconut and chopped walnuts. Pour into baking dish and bake 325 degrees for one hour or until done. For the frosting, beat the cream cheese, margarine, powdered sugar and vanilla. Frost when cake is cool.

Directions: Needed: 8qt or larger pressure cooker 2 8x1.5 inch round cake pans 2 1 inch spacers In a large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon set aside. In another large bowl mix eggs, oil 1 1/4 tsp vanilla. Stir first bowl into second bowl. Then add pineapple, carrots and the pecans. Prepare the pans by greasing and flouring. Pour batter into pans. Pour a little less into one of the pans, this will be the lower pan. Place a 1 inch spacer in the bottom of the pressure cooker, add 4 cups of water and set lower pan on lift. Place a 1 inch spacer on the top of the pan and place the second pan on top of this. Place lid on and seal cooker. Turn high burner to high until the jiggler begins to move then lower heat as low as you can and still keep the jiggler going. Cook for 30 to 35 minutes from the time the jiggler begins to move. Release pressure as per cooker instructions for rapid release ie don't let it sit on the stove until cool. Remove pans to cooling rack. While the cake is cooling make the frosting. Combine confectioners' sugar, cream cheese, butter, and 1 1/4 tsps vanilla. Beat until smooth. Frost the top of the lower cake. Place next layer of cake on top. Frost the rest of the cake.