Wednesday, April 15, 2009

S'mores Cake

In the bag:
1 box yellow cake mix
1 cup graham cracker crumbs (14 squares)
1 jar (16 to 17 oz) hot fudge or chocolate topping
1 jar (7 oz) marshmallow creme

From the kitchen:
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonsick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
3. Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
4. Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.)
(Recipe found on

Sunday, April 5, 2009

Luscious Lemon Bundt Cake

Bundt cake:
In the bag:
1 lemon cake mix
1 small pkg vanilla instant pudding mix
1 c. sour cream

From the kitchen:
4 eggs
2 tsp. vanilla
¾ c. vegetable oil

1. Mix all ingredients together well and pour into a greased bundt pan. Bake at 325 degrees for about 40-45 minutes.

Lemon Sour Cream Sauce:
In the bag:
1 c. sour cream
1 tsp. grated lemon peel
1 tsp. lemon juice
½ c. powdered sugar

1. Grate lemon for 1 tsp. peel. Squeeze lemon for 1 tsp. juice. Combine all ingredients in a small bowl.
2. Serve sour cream sauce over sliced cake and top with fresh strawberries or raspberries.

Apricot Chicken 2

In the bag:
8 oz. Russian salad dressing
1 c. apricot jam
2 tsp. curry powder
1 pkg Lipton onion soup mix

From the kitchen:
4 chicken breasts

1. Place chicken breasts in bottom of 9 x 13. Mix remaining ingredients in separate bowl and pour over the top of chicken breasts.
2. Bake 1 hr & 15 minutes at 350 degrees.
3. Prepare rice using 2 cups rice and 4 cups water.
4. Serve chicken over rice.

Chicken Nacho Bake

In the bag:
1/2 cup Salsa
1/2 cup crushed tortilla chips

From the kitchen:
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Sour Cream
1/2 cup Shredded Cheese

PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).
SERVE over cooked rice.

Creamy Chicken and Wild Rice Soup

In the bag:
4 cups chicken broth
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour

From the kitchen:
2 cups water
2 cooked, boneless chicken breast halves, shredded
1/2 cup butter
2 cups heavy cream

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

No Bake Peanut Butter Pie

In the bag:
3/4 cup confectioners' sugar
1/2 cup peanut butter
1 (9 inch) prepared graham cracker crusts

From the kitchen:
4 oz cream cheese
1/2 cup milk
8 oz. frozen whipped topping, thawed

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into 9 inch graham cracker pie shell; cover, and freeze until firm.

Poppy Seed Bundt Cake

In the bag:
1 yelow cake mix
1 small pkg. instant vanilla pudding
2 Tbs. poppy seeds

From the kitchen:
1/2 c. oil
4 eggs
1 Tbs. vanilla
1 c. water

Mix all ingredients until incorporated. Pour into wel greased and floured bundt pan. Bake 40 min @ 350 degrees. Remove from oven and let cool 5 minutes. Turn out onto plate. Yum!

Chili Tortilla Bake

In the bag:
3 cans chili
1 large can cream of mushroom soup
1 pkg. flour tortillas

From the kitchen:
grated cheese

Mix chili and soup together. Tear up tortillas. You can either add the tortillas tothe mixture, missing well, and then pour into a sprayed casserole (9x13). Or you can layer tortillas, soup mixture, tortillas, soup mixture in a sprayed 9x13. Top with grated cheese. Bake @ 350 for about 30 minutes until bubbly around edges. It is good on its own, or it you want, you can serve with sour cream, shredded lettuce, etc.

Friday, April 3, 2009

Pumpkin-Bean Soup

In the Bag:
1 (15 oz.) can pumpkin
1 (14 oz.) can unsweetened coconut milk
1 (15 oz.) can cannellini beans (white beans)
1 (14 oz.) can chicken broth
1 tsp. sage leaves, crushed
½ tsp. salt
¼ tsp. pepper

Drain and rinse beans. In a medium saucepan, combine all ingredients. Heat through and adjust seasoning to taste. Serve with crusty bread.

Monday, February 23, 2009

Marshmallow Popcorn

In the bag:
1 1/2 c. sugar
1/2 c. white corm syrup
1 small box jello - any flavor
1 bag marshmallows
3 bags microwave popcorn

From the kitchen:
1 c. butter
1 t. vanilla

In a large saucepan, melt together butter, sugar, and corn syrup. Add jello and bring to a boil. Remove from heat and add vanilla and bag of marshmallows. Pour over 3 bags popped microwave popcorn. Stir.

Skillet Pasta Roma

In the bag:
1/4 c. dried onion or 1 large onion, chopped
1 large clove garlic, minced or dried sliced garlic (broken into pieces)
1 tsp. Italian seasoning
2 cans (14 1/2 ox.) diced tomatoes
1 can (8 oz.) tomato sauce
8 oz. uncooked penne pasta

From the kitchen:
1/2 lb. Italian sausage, crumbled
1 cup water
grated mozzarella cheese and parmesan


In large skillet, brown sausage with onion and garlic; drain. Stir in diced tomatoes, tomato sauce, Italian sasoning, water and pasta. Cover and bring to a boil; reduce heat. Simer, covered, 25-30 minutes or until pasta is tender, stirring occasionally. Add mozzarella cheese and cover again until cheese is melted. Garnish with parmesan shees, if desired.

Wednesday, February 4, 2009

'Better Than Anything' Chocolate Cake

In the bag:
1 German Chocolate or Swiss Chocolate Cake Mix
1 can sweetened condensed milk
1 jar butterscotch caramel sauce
Score Candy Bar

From the kitchen:
Cool Whip or whipped topping
eggs, oil, & water for cake mix

1. Mix cake mix according to directions on the box and bake in a 9x13 inch pan.
2. When cake is cooled, poke holes about every 3 inches using the round end of a wooden spoon.
3. Pour sweetended condensed milk over the cake and smooth into the holes using a spoon.
4. Pour butterscotch caramel sauce, also smoothing into the holes.
5. Refrigerate. Before serving, top with whipped cream and sprinkle with crushed Score bar.

Italian Chicken and Rotini

In the bag:
1 envelope Italian salad dressing mix
1 (10 3/4oz.) can cream of mushroom soup
1 T. dry onion flakes
1 box rotini noodles

From the kitchen:
3 T. butter
6 boneless, skinless chicken breasts
Salt and pepper to taste
1 (8 oz.) package cream cheese

Melt butter in slow cooker. Place chicken breasts (can be frozen) in slow cooker. Sprinkle with salt and pepper and dry salad dressing mix (don’t add water). Cover and cook on low for 5 to 6 hours.

About 30-45 minutes before serving, mix soup, cream cheese, and onion flakes in saucepan and cook on low until smooth. Pour over chicken, and let cook in crock-pot another 30 min. Serve over cooked Rotini.

Monday, January 19, 2009

Root Beer Chicken

In the bag:
1 can root beer
18 oz. BBQ sauce

From the kitchen:
2 chicken breasts, cooked and cubed, or canned

Combine cooked chicken, root beer, and BBQ in saucepan and cook on stovetop approximately 25 minutes. Prepare rice according to package directions. Serve chicken over rice.

Tamale Pie

In the bag:
1 can kidney or black beans
1 can diced green chilies, undrained
1 can pinto beans
1 - 6 oz. can V-8
1 t. chili powder
1/2 t. ground cumin
1/2 t. garlic powder
3 T. dehydrated bell peppers
1 T. dehydrated minced onion
corn muffin mix

Preheat oven to 400 degrees. Grease an 8x8 baking dish. in a saucepan, bring spices, dehydrated items, and 1/2 c. water to a boil. Cover, reduce heat and let simmer while you drain and rinse both cans of beans. Add drained beans, diced green cilies and V-8 to sauce pan. While bean mixture warms through, make corn muffin batter according to directions. Optional: Gently fold 1/2 c. shredded cheddar cheese into muffin batter.

Put beans in baking dish and top with cornbread batter. Bake uncovered 20 minutes until golden brown.

If desired, serve with salsa and sour cream.

Wednesday, January 14, 2009

Artichoke Chicken Bake

In the bag:
1 pkg. Rotini pasta
1 can Italian tomatoes undrained
1 can artichoke hearts
1 small can sliced olives
1 T. Italian seasoning

From the kitchen:
2 T. Olive Oil
1 med onion chopped
1 green bell pepper chopped
2 c. chicken chopped
2 c. shredded Mozzarella cheese

Cook pasta, set aside. heat oil in pan, cok onion, pepper and chicken until chicken is cooked. Add cooked pasta, tomatoes, olives, artichokes and Italian seasoning. Let simmer for 5-7 minutes.

Put 1/2 of mixture in 9x13 sprayed cooking dish and top with 1/2 of mozzarella cheese. Layer rest of mixture from pan on top of cheese and add the rest of the cheese to the top.

Bake 350 degrees for 30-35 minutes covered with tinfoil.