Aloha Cake

(This came from my Blendtec cookbook)
1 white or yellow cake mix (and eggs and oil and water as called for)
1 3/4 cups milk
1 8oz pkg cream cheese, softened
1 5oz box instant vanilla pudding
1 20 oz crushed pineapple
12 oz whipped cream (or cool whip)

1) Prepare cake mix and bake according to directions. Let cool.
2) Combine milk, cream cheese, and pudding in blender jar. Using "batters" button mix. (Or pulse in a regular blender)
3) When cake is cool, place pudding mixture over cake. Drain pineapple and spread gently over mixture layer. Spread whipped cream over pineapple layer. Voila!

Fresh Salsa

1 14.5oz can diced tomatoes, mostly drained
3 Roma tomatoes, diced
1/2 bunch cilantro, finely chopped
1/4-1/2 pasilla pepper, de-seeded and chopped
1/2 jalepeno chile, de-seeded and chopped
1/2 small sweet onion, diced
1-2 cloves minced garlic
splash of rice vinegar
Salt, to taste

Mix all ingredients together and enjoy. Its better cold, so if can refrigerate first before serving. Depending on your preference of heat, leave in the seeds or use more of the chile peppers. This easily doubles too.

Lemon Shortbread Squares

1 cup butter, softened
1/2 cup powdered sugar
1/4 tsp salt
2 cups all-purpose flour

Combine above ingredients and mix well. Press into 9x13 pan (glass works best for these!). Bake at 350 for 15 minutes.

4 eggs, beaten
1/2 cup flour
2 cups granulated sugar
1/2 cup lemon juice (freshly squeezed is best)

Combine flour and sugar. Mix in eggs and lemon juice. Pour into slightly cooled crust. Bake at 350 for 25 minutes, or until set. Watch and try not to overcook or undercook (shouldn't be runny). Sprinkle with powdered sugar.