- 2 15-ounce cans peach chunks in light syrup
- 1 box French Vanilla cake mix
- 1/2 cup unsalted butter
- 1 teaspoon cinnamon sugar (1/4 teaspoon cinnamon + 3/4 teaspoon sugar)
1. Preheat oven to 375 F.
2. Drain one of the cans of peaches, reserving the syrup. Empty the peaches into a 13×9 baking pan. Empty the entire contents of the other can of peaches (with syrup) into the 13×9 pan. Spread the peaches out evenly. Sprinkle cinnamon sugar across the top of the peaches.
3. Sprinkle the cake mix on top of the peaches and press down with your hands. 4. Cut butter into 16 pieces and distribute across the top of the cake mix. Pour reserved syrup over the cake mix and run a knife through the mix and the syrup to spread it around a bit. 5. Bake in preheated oven for 45 minutes. Serve warm with ice cream, fresh cream or milk.
- 1 box (15.25 oz) Chocolate Fudge Cake Mix
- 1 small box (4 oz.) Instant Chocolate Pudding
- 1 1/3 cups Coca Cola
- 1 stick margarine or unsalted butter
- 3 tbsp. unsweetened cocoa
- 3-4 tbsp. milk
- 2 cups (packed) powdered sugar
- 1 tsp. vanilla extract
- 1/2 cup chopped pecans (optional)
Preheat oven to 350F degrees. Spray 9×13 baking pan with nonstick cooking spray. Prepare cake mix according to package directions but instead of adding water, replace that amount with Coca-Cola. Add dry instant pudding mix to the batter. Pour batter into baking dish and bake according to package directions (usually 35-39 minutes). Just before cake is ready to come out of the oven, start making frosting. In a medium saucepan, over medium heat, melt one stick of butter/margarine. Add in cocoa powder and milk and stir. Then stir in confectioners sugar. Stir briskly with a whisk to get all the lumps out. Take mixture off heat and add in vanilla extract. Once cake comes out of oven, pour frosting over warm cake. Sprinkle chopped nuts on top, if using.
- 1 cup packed brown sugar
- 2/3 cup butter
- 1/4 cup light corn syrup
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 1/2 cups old-fashioned oats
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1 cup butterscotch chips (6 oz)
- 2 tablespoons shortening
- 1/2 cup coarsely chopped peanuts
Heat oven to 375°F. Line 13×9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In 3-quart saucepan, stir together brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved and butter is melted. Remove from heat. Stir in 1/4 cup of the peanut butter and the vanilla. Gently stir in oats. Press in bottom of pan. Bake 20 to 22 minutes or until browned.
In 2-quart saucepan, heat chocolate chips, butterscotch chips and shortening over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in remaining 1/2 cup peanut butter. Spread mixture over baked cookie crust; sprinkle with peanuts. Cool in pan on cooling rack 20 minutes. Cover; refrigerate 2 to 3 hours or until firm. (Or place in freezer to speed cooling, then let stand 5 minutes at room temperature before cutting.) Use foil to lift out of pan. Cut crosswise into approximately 1-inch-wide sticks, using large chef’s knife.
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 12 frozen popcorn chicken pieces
- 1 1/4 cup tomato pasta sauce
- 3/4 cup shredded Parmesan cheese
Heat oven to 375 F. Grease 12 regular size muffin cups with cooking spray. Remove dough from can; press to 8×18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups. Microwave chicken pieces on microwavable plate 1 minute on High. Place chicken pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with cheese. Bake 15 to 18 minutes of until golden brown.
- 1 c. water
- 1 jar prepared spaghetti sauce
- 1 1/2 c. elbow macaroni
- 20 frozen, cooked Italian meatballs
- 1 small green pepper, cut into small chunks
In a 10″ skillet, heat water and sauce to boiling. Stir in macaroni, meatballs and peppers. Return to boiling. Reduce heat to medium. Cover; cook 15-20 minutes, stirring occasionally, until pasta is tender.
You could substitute penne for the elbow macaroni. Also, olives or mushrooms could be substituted for the peppers.
Another one of my, “Let’s see what happens when I mix this and this” recipes I had boneless chicken and Ragu mozzarella sauce in pantry, so I tried this.
- 2 large, boneless chicken breasts, chopped in chunks
- 3 T. butter
- garlic powder
- oregano flakes
- 1 jar Ragu Mozzarella sauce
- 1 lb. penne pasta
Prepare penne as directed on box. Drain pasta. Melt butter in large saucepan and add chicken chunks. Brown sides slightly and add garlic powder and oregano. Turn heat to medium and cover. Let saute 10 minutes, stirring a few times. Stir in sauce and lower heat to low. Let sit 2-3 minutes. Serve over pasta.
- 2 sheets puff pastry dough, thawed
- 1 large can cherry pie filling
- 2 (3.25 ounce) vanilla pudding snack cups
- 1 cup powdered sugar
- 3 tsp orange juice
Preheat oven to 425 degrees. Lay puff pastry sheets on a clean surface and cut each sheet into nine equal squares. Spread one heaping teaspoon of vanilla pudding in the center of each square, on a diagonal. Top with a small scoop of cherry pie filling. Fold the side corners over the cherries, forming a cannoli shape. Place on baking sheet. You will need to bake these in two batches.
If desired, brush the tops of each one with egg wash (egg whisked with water) for a shiny finish. Bake for 12-15 minutes or until golden brown. Once cooled, whisk together the powdered sugar and orange juice until smooth. Add more juice if necessary. Drizzle over each danish and serve.