ALMOND JOY CAKE

Easy to make cake covered with a delectable topping of coconut, almonds, and chocolate. Prep Time: approx. 20 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour . Makes 1 -9x13 inch pan (24 servings).

1 (18.25 ounce) package devil's food cake mix 1 (12 fluid ounce) can evaporated milk 2 1/2 cups white sugar 25 large marshmallows 1 (14 ounce) package flaked coconut 1/2 cup butter 2 cups semisweet chocolate chips 1 cup sliced almonds, toasted

Directions 1 Mix cake mix and bake as directed for one 9x13 inch cake. 2 In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake. 3 In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before

CHICKEN ENCHILADAS

4 chicken breasts, boned and cooked non-fat cooking spray 8 oz fat-free cream cheese 1 jar ragu or salsa 8 oz fat-free cheese, grated 1 pkg fat-free flour tortillas

Spray a non-stick pan with cooking spray. Place chicken in skillet and cook until done. Add a small amount of water if necessary. Chop cooked chicken into small pieces. Heat Ragu/salsa over medium and set aside. Spray 9 x 13 pan with cooking spray. Heat tortillas in microwave until barely warm. Place some chicken in the center of each warmed tortilla. Add some of the heated ragu/salsa & a strip of cream cheese to each one. Roll & place in prepared dish. Pour remaining ragu/salsa over enchiladas and top with grated cheese. Bake in preheated 350* oven for 30 minutes or until cheese is bubbly.

CLASSIC CHESS PIE

1 - 9" pie crust 2 cups sugar 2 tbsp cornmeal 1 tbsp all-purpose flour 1/4 tsp salt 1/2 cup butter, or marg, melted 1/4 c. milk 1 tbsp white vinegar 1/2 tsp vanilla extract 4 lg eggs, lightly beaten

Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.

Bake at 350* for 50 to 55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie completely on a wire rack. Prep: 23 min; Bake: 1 hr., 3 min.

STRAWBERRY CAKE

Cake: 1 pkg white cake mix, 1 small pkg strawberry jello, 1/2 cup oil(or applesauce), 1/2 cup water, 1/2 cup strawberries(may be fresh or frozen/thawed), 4 egg whites

Combine cake mix and Jello in a large mixing bowl and smooth out lumps. Add oil, water, and strawberries and mix well. Fold in well beaten egg whites with alarge spoon folding in the same direction.

Bake at 350*; 2 9" pans 30-35 minutes; for sheet cake add an additional 5-10 minutes.

I have 2 different icing recipes. My family prefers the first one.

Berry Buttercream frosting:

3/4 cup strawberries pureed(I used my mini-chopper, should make about 1/2 cup puree), 1 stick (8 tbsp) butter at room temp, 3&3/4 cups confectioners sugar, milk if needed

Place butter in a large mixing bowl. Blend with electric mixer on low speed until fluffy, 30 seconds. Stop the machine, add the confectioners sugar and berry puree, and blend with the water on low speed until the sugar is combined, 1 minute. Increase mixer speed to medium speed and beat until light and fluffy, 1 minute more. Blend in up to 1 tbsp milk if frosting is too stiff. Add confectioners' sugar, 1 tbsp at a time if it seems too thin.

Strawberry cream cheese frosting:

4 oz cream cheese, 1/2 cup strawberries, 3&1/2 cup confectioners sugar, 1 drop red food coloring(optional)

Place the cream cheese and strawberries in a medium-size bowl. Blend with an electric mixer on low speed until just combined, 30 sec. Stop the mixer, scrape down the sides of the bowl with a rubber spatula and add the conf sugar and red food coloring. Increase the mixer speed to medium, and beat until fluffy, 1 minute more.

CROCK POT CANDY

16 oz jar unsalted dry roasted peanuts 16 oz jar salted dry roasted peanuts 4 oz bar German Chocolate 12 oz bag chocolate chips 24 oz white chocolate bark

Put into the crock pot in order as written. Cook on low for 2 hours. Stir mixture and dip out by spoonfuls onto wax paper.

BAKED ZITI

Ingredients:

1 Box Ziti noodles
1 jar salsa - hot or mild
1 jar Fiesta nacho cheese or cheddar cheese soup
Oriental noodles
1 can green peas (optional)
1 can chicken (optional)
Water chestnuts (optional)

1 cup shredded mozzarella and parmesan cheeses - or your favorite cheese.

Preheat oven to 350*. Prepare 3 qt casserole with non-stick spray. Cook noodles according to directions on box. Meanwhile, in a medium saucepan, combine the salsa and soup. Add the peas, chicken, and water chestnuts if desired. Heat through. When noodles are done, drain and

pour into prepared casserole dish. Add salsa/cheese sauce and stir to mix thoroughly with noodles. Top with oriental noodles and grated cheese. Bake at 350* for 15-20 minutes. Serves 8.



SHORTCAKE FROM HEAVEN

Ingredients:

Angel Food Cake - to save time, may be bought pre-cooked at your grocery bakery
Frozen Yogurt - either lowfat or fat free
Strawberries - sliced
Bananas, sliced into bite-size pieces
Cool Whip - fat free
Hershey's syrup
Chopped pecans

Place a small slice of angel food cake in a dessert dish. Top with 1 scoop of ice cream; add 1 or 2 tablespoons of bananas and strawberries and a tablespoon of Cool Whip. Drizzle with chocolate syrup and sprinkle pecans over all. For variations, use your favorite fruit (peaches, blueberries, raspberries, etc) in place of the strawberries and bananas, or your favorite ice cream toppings.

CHOCOLATE MARSHMELLOW CAKE

Cake Ingredients:
1 devil's food chocolate cake mix
1 cup oil
1 and 1/3 cups of water
4 eggs

Topping Ingredients:
12 oz. pkg. miniature marshmellows
2 cups sugar
1 stick margarine
5 oz. can of Pet milk
12 oz. pkg. semi-sweet chocolate chips
1 tsp. vanilla

Directions:
Grease and flour (or spray) 11" x 16" rectangular pan.
(Size of the pan in important)
Preheat oven to 350.

Mix together all cake ingredients, pour in pan
(11" x 16"), and bake in preheated oven for 20 minutes
or until fully baked. (It may take a few extra minutes.)
Remove cake from oven, and sprinkle top with
marshmellows(marshmallows will overflow, just pile on
top). Will melt as icing is added.

Icing: Mix sugar, margarine, and milk in saucepan. Bring
to a boil over medium heat. Boil for 30 seconds. Remove
from heat and add vanilla and chocolate chips. Stir
until smooth. Pour evenly over HOT cake. (marshmellows)




BUTTERFINGER CAKE
1 pk German Chocolate Cake mix
8 oz Butterscotch topping
- for ice cream
2 lg Butterfinger bars
1 lg Cool Whip
1 c Pecans -- chopped

Bake cake in a 9x13 pan. While cake is still hot, pour
butterscotch topping over cake, poking small holes in
cake so that topping can soak in. Cool completely.
Crush Butterfinger bars. Reserve 1/2 of one bar and
mix the rest into a large carton of Cool Whip along
with the pecans. Spread over cooled cake and top with
reserved Butterfinger. Refrigerate until ready to
serve.


GOOEY BUTTERFINGER/TWINKIE CAKE

1 (3.4-ounce) package chocolate instant pudding and pie filling mix
1 (15-ounce) package cream-filled snack cakes, (such as twinkies)
6 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bars, finely chopped
1 (8-ounce) container frozen whipped topping, thawed

PREPARE pudding mix according to package directions.
CUT or tear each snack cake into 3 or 4 pieces. Place
pieces in 13 x 9-inch baking pan.
SPREAD pudding over cake pieces; top with half of chopped
Butterfingers. Cover with whipped topping and remaining
chopped Butterfinger. Refrigerate for 3 to 4 hours before
serving.
Makes 16 servings.