Cake:
1 box Devil’s Food cake mix
1 can cherry pie filling
3 eggs
1 t vanilla extract

Frosting:
Boil 1 minute while stirring:
4 T butter
1 c sugar
1/4 milk

Remove from burner, add 12 oz chocolate chips

Stir and and spread on cooled cake.

1 whole chicken
fresh parsley
salt and pepper
carrots
onion
celery centers
potatoes
peas
corn starch
bisquik
milk

Clean chicken. In 2/3 pan of water, add chicken, parsley, onion, celery and salt and pepper. Boil until the chicken is tender. Cut or shred the chicken. Add chicken, carrots, potatoes to broth until veggies are done. Add peas. Add cornstarch.

Make double batch of bisquik dumplings according to box directions.

mix together:
2 can cream of celery soup
2 can fulls of milk
2 envelopes onion soup mix

Add 1/2 cup raw rice to half of the mixture.

Place in pan, top with 4 chicken breasts. Pour rest of mixture over top.

Bake covered 1 hour. Uncover and bake 15 minutes.

1 can whole corn
1 can creamed corn
2 eggs
1 box jiffy corn bread mix
8 oz sour cream
1/2 c oil

Combine and bake 350 for 1 hour.

4 medium tomatoes, chopped
1/2 c finely chopped onion
1/2 c finely chopped celery
1/4 c finely chopped green pepper
1/4 c olive oil
2-3 T drained chopped green chilies
2 T red wine vinegar
1 tsp mustard seed
1 tsp salt
1 tsp crushed corriander
dash of pepper

Combine, cover, and chill overnight. Serve with tortilla chips

Cook together:
2 T oil
2 tsp crushed red pepper
3 cloves garlic
28 oz. can whole tomatoes, cooked

pasta
parsley

1 T salad oil
1 T mustard
1/2 c sugar
5 T ketchup
3 T vinegar

Combine and simmer 1/2 hour on stovetop.

Drain whole water chestnuts (3 cans).

Cut raw bacon into 1/3 pieces. Wrap bacon around water chestnut (overlapping). Stick toothpick in it. Brown in skillet.

Sauce: Equal parts tomato sauce and sugar. Simmer until sugar dissolves.

Pour sauce over ramaki and serve warm.

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

1 pack dry yeast
1 c warm water
2 T crisco
3 c flour
1 t salt
1 t sugar