1 box yellow cake mix
1 15oz can of pumpkin puree (not pie filling)
powdered sugar for sprinkling on top
Preheat oven to 350. In large bowl, mix cake mix and pumpkin puree with hand mixer. Beat for about 2 minutes. Grease or line muffin pan. Pour in batter, filling each cup about 3/4 full. Bake for 25-28 minutes, or until toothpick comes out clean. Cool, then dust with powdered sugar. SO GOOD! Could also do a glaze instead of sugar, and top with some chopped pecans.
Friday, March 23, 2012
Crock Pot Baked Apples
1/4 c. brown sugar
1/4 c. walnuts (I prefer pecans)
2 tbs butter or margarine
1 tsp cinnamon
6 Gala or Macintosh apples - cored
1/2 c. apple juice
In large bowl, mix sugar, nuts, butter, and cinnamon. Fill apples with filling and place them in the crock pot. Pour in apple juice. Cover and cook 2 1/2 - 3 hours on high heat until apples are soft and begin to collapse. Serve with a scoop of vanilla ice cream, if desired.
1/4 c. walnuts (I prefer pecans)
2 tbs butter or margarine
1 tsp cinnamon
6 Gala or Macintosh apples - cored
1/2 c. apple juice
In large bowl, mix sugar, nuts, butter, and cinnamon. Fill apples with filling and place them in the crock pot. Pour in apple juice. Cover and cook 2 1/2 - 3 hours on high heat until apples are soft and begin to collapse. Serve with a scoop of vanilla ice cream, if desired.
Swiss Chicken
4 boneless skinless chicken breast
6-8 slices Swiss cheese
2 cans cream of chicken soup
1/2-1 c. milk
1 box stuffing (I prefer cornbread flavor)
1 stick of butter (melted)
Heat oven to 350. Place chicken in 9x13 baking dish and top with slices of cheese so that chicken is covered. In separate bowl, add milk to cream of chicken soup (it should be easy to pour but not runny) Pour over cheese and chicken, top with stuffing mix, drizzle butter over stuffing. Bake 25-35 minutes, until chicken is done. Serve with favorite side dishes!
6-8 slices Swiss cheese
2 cans cream of chicken soup
1/2-1 c. milk
1 box stuffing (I prefer cornbread flavor)
1 stick of butter (melted)
Heat oven to 350. Place chicken in 9x13 baking dish and top with slices of cheese so that chicken is covered. In separate bowl, add milk to cream of chicken soup (it should be easy to pour but not runny) Pour over cheese and chicken, top with stuffing mix, drizzle butter over stuffing. Bake 25-35 minutes, until chicken is done. Serve with favorite side dishes!
Mexican Casserole part 1
1 lb ground beef
1 pkg taco seasoning
1/4 c. water
1 c. diced onion
1 bag of Dortios
1 can of chili beans (do not drain)
1 can of rotel (drained)
1 can cream of chicken soup
2 cups shredded cheddar cheese (taco flavor is best)
green onion (for garnish)
Heat oven to 350. Brown ground beef, drain. Mix in taco seasoning and water. Add onion and saute a bit. Set aside. Crush the Doritos and place in the bottom of a 9x13 baking dish. Layer the meat mixture on top of the chips, then add the chili beans. Mix the rotel and cream of chicken soup together and pour over beans. Top with cheddar cheese. Bake 40-45 min, garnish with green onions. Serve with sour cream. Delish!
1 pkg taco seasoning
1/4 c. water
1 c. diced onion
1 bag of Dortios
1 can of chili beans (do not drain)
1 can of rotel (drained)
1 can cream of chicken soup
2 cups shredded cheddar cheese (taco flavor is best)
green onion (for garnish)
Heat oven to 350. Brown ground beef, drain. Mix in taco seasoning and water. Add onion and saute a bit. Set aside. Crush the Doritos and place in the bottom of a 9x13 baking dish. Layer the meat mixture on top of the chips, then add the chili beans. Mix the rotel and cream of chicken soup together and pour over beans. Top with cheddar cheese. Bake 40-45 min, garnish with green onions. Serve with sour cream. Delish!
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