Friday, January 25, 2013

Pineapple Angel Food Dessert

1 box Betty Crocker Angel Food Cake Mix
1 can 20 ounce crushed pineapple with juice.

Fold the two ingredients together until just mixed.
Pour into greased 9x13 glass dish.
Bake at 350 degrees for 35 min. (remember everyone's oven is different. The first time you make this start keeping an eye on the cake at the 30 min. mark)

Serve cold with fresh whipped cream on top.

Monday, January 21, 2013

Tweaked Poppy Seed Chicken

5 cups chicken breasts, cooked and cubed
1 16 oz container sour cream
1 can condensed cream of chicken soup
1/2 cup white wine
3 tsp Worchestire sauce
1 tsp sage
1 T minced garlic
1 T hot sauce
2 T honey mustard dressing
1/4 tsp pepper
salt to taste

1 cup shredded sharp cheddar cheese

2 cups crushed Ritz crackers or crushed pretzels
1 stick melted butter
1 T poppyseeds
Preheat oven to 350 degrees.
Boil raw chicken breasts with lemon pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.
Stir together the condensed soup, sour cream and other eight ingredients.
Top with shredded cheese.
In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and cheese
Bake for 30 minutes in the preheated oven at 350, until the top of the casserole is browned and the sauce is bubbly. 

Pineapple Blueberry Crunch

1 can crushed sweet pineapple

1 can blueberry pie filling

1 box pineapple cake mix (can use yellow or lemon)
1 stick butter
1/2 c. chopped walnuts

Cover the bottom of baking dish with the pineapple, juice and all. 
Then cover that with the can of blueberry pie filling.
 Then sprinkle DRY the box of cake mix and dot with the butter and sprinkle the chopped pecans. 
Transfer batter to an ungreased 9x13 inch pan.
Bake in a preheated 325°F oven until golden brown and a cake tester inserted in center comes out clean.