Cherry Pie Cake

Ingredients:

1 white cake mix (I used vanilla)

eggs, oil, and water (whatever your cake mix calls for)

1 can of cherry pie filling

1 tub of cherry frosting

1 tub of cool whip

Steps:

1. Make your cake mix according to the box directions.

2. Spoon the pie filling over the batter.

3. Bake according to box directions.

4. Cool your cake.

5. Mix the tub of frosting with the tub of cool whip until it is the consistency you want for your "frosting".

6. Frost your cake.

7. Partake of this yummy goodness!

*This recipe can be done with any flavor of cake mix/pie filling/frosting. My friend loves to do it with lemon pie filling and lemon frosting. My other friend does a chocolate cake, raspberry pie filling, and chocolate frosting. Seriously, the combo possibilities are endless!

Brownie Goody Bars

All I can say is yum! Brownies, combined with frosting, combined with chocolate and peanut butter. Could it get any better??

Ingredients:
1 brownie mix (And mix ingredients)
1-2 c. vanilla frosting
1/2 c. peanuts chopped
2 c. rice krispies
2/3 c. peanut butter
1 1/3 c. chocolate chips

Make brownie mix according to directions and bake in a 9x13 pan. Cool completely. Frost top of brownies. Sprinkle chopped peanuts on top. Put in refrigerator. While in the refrigerator melt peanut butter and chocolate over low heat on the stove. Once melted pour on top of rice krispies. Spread rice krispie mixture over top of frosting. Refrigerate until cool before cutting.

Chicken Fajitas

These are so yummy and so easy.

Ingredients:
Yosida's Gourmet Sauce
3-4 Bell Peppers
2-3 Onions
1 lb chicken breasts, cut up into strips
Tortillas
Sour Cream
Put chicken and some Yosida Gourmet Sauce (about 1/2 c.) into a skillet on medium heat. Cook until outsides of chicken turn white. While cooking chicken cut up onions and peppers into long strips. Veggies will be about half of their original size once cooked. After chicken has turned white, add peppers and onions and some more sauce (1/2-1 c. depending on how many veggies you added.) Keep heat on medium and let simmer until veggies are cooked to your desired tenderness.
Place inside a tortilla with sour cream and enjoy!

Slow Cooked Chili

This is the first chili recipe I have used.

Homemade chili seems to intimidate me.

But this is SO easy and so tasty!

INGREDIENTS:

*1 LB Browned Hamburger

*2 Cans Drained Pinto Beans (14.5oz)

*2 Cans Diced Tomatoes (15oz), Undrained

*1 (8oz) Can Tomato Sauce

*2 Med. Onions, Chopped

*1 Green Pepper, Chopped

*2 Cloves Garlic, Minced

*2 T. Chili Powder

*1 T. Cumin

*2 t. Salt

*1 t. pepper

Combine all ingredients in slow cooker.

Cover and Cook.

Low: 8-10 hrs   High: 4 hrs.

Chicken Fried Rice

Delicious, fast, easy, and a big hit with the little kids I've made it for. They ALL loved it.

Ingredients:
2 c. cooked rice
2 eggs
1 lb. chicken breast
1-2 T. oil
1/2 small bag frozen peas & carrots
Soy sauce to taste


First, put your rice on to cook if you haven't. Next put the oil in a frying pan to heat up at medium low-medium heat. Cut up chicken into whatever size desired. Add to oil and let cook until no longer pink (5-10 minutes). Drain off any extra oil. In a separate bowl, scamble the eggs. Push chicken to one side of the pan, and pour eggs in on the other side. Cook eggs until mostly done. Add the cooked rice and frozen peas and carrots and mix together. Mix in soy sauce to taste. I don't like soy sauce very much, so I probably only added 1/2-1 t. Turn stove to low and let warm all the way through.

Enjoy!

Grilled Chicken Pasta In Creamy Tomato Sauce

This is an AMAZING pasta dish.

It's pretty much identical to my cajun chicken pasta (haven't tried it yet? What are you waiting for?? Go here and make it asap! It's delicious!!! You won't be disappointed)

Don't be intimidated by the list of ingredients, it really isn't hard to make at all.

Just takes a bit of multitasking, which I know you all are.. right? :)

Ingredients:

*1 LB Boneless Chicken Breasts

*Montreal Steak Seasoning

*1/2 LB Penne Pasta

*2 Tbs Butter

*2 Tbs Olive Oil

*1 Tbs Fresh Chopped Parsley (I used parsley from my spice rack)

*6-8 Basil leaves, chopped (again I used mine from my spice rack)

*Minced garlic, to taste

*1/2 Cup Chicken Broth

*1 (8oz) Tomato sauce

*1 Cup heave whipping cream

*Salt & pepper to taste

Cook pasta according to package (make sure to add a bit of olive oil or salt to prevent noodles from sticking)

Meanwhile, season both sides of your chicken with steak seasoning.

Heat butter and oil in pan.

When hot, add chicken. Cook both sides for 5 minutes each, or until no longer pink.

In another large pot- heat 2 Tbs of butter and 2 Tbs oil on medium heat.

When butter is melted add garlic (I eye it) and cook until tender.

Do not let the garlic turn brown. Stir frequently.

When garlic is tender add in chicken broth.

Turn heat to medium high. Let broth reduce by half.

Then pour in tomato sauce and heavy whipping cream.

Add salt and pepper to taste and mix together.

Reduce to low.

Add chopped basil and parsley and stir together. Mix well.

Let it warm.

Drain noodles and add to sauce. Top with chicken.

Top with parmesan cheese-optional.

*Side note: I doubled the sauce recipe because when you make a single recipe it seemed a bit dry to me and I love my pasta saucyer (a word? it is now!) especially for left overs. And this dish makes LOTS of left overs!

ENJOY!!!

Frog Eye Salad

Ingredients:

1 cup sugar

2 tablespoons flour

2 1/2 teaspoons salt

1 3/4 cups pineapple juice

2 eggs, beaten

1 tablespoon lemon juice

3 quarts of water

1 tablespoon cooking oil

3 (11 oz) cans of Mandarin oranges, drained

2 (20 oz) cans of pineapple chunks, drained

1 (20 oz) can of crushed pineapple, drained

1 (9 oz) tub of cool whip

1 cup of mini marshmallows

1 cup of shredded coconut

1 (16 oz) package of acini de pepe

Combine sugar, flour, and 1/2 teaspoon of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature. Bring water, remaining 2 teaspoons of salt, and oil to boil. Add acini de pepe. Cook at a rolling boil until done. Drain; rinse with water. Cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly, but thoroughly. Refrigerate overnight in an air tight container.

Add remaining ingredients. (Make sure to drain the fruit before adding it). Mix lightly. Refrigerate until chilled in an airtight container.

***This makes a ton- 25 servings!