This is a flexible recipe that I love to use for a quick, easy dessert.
1 -2 cans cherry pie filling (I use about 1 1/2 can and save the rest for topping on ice cream or pancakes)
1 cherry chip cake mix (can use yellow or white)
1 stick margarine
slivered almonds
Heat oven to 325.
Spread cherry pie filling in bottom of 13 x 9 inch pan. Spread dry cake mix over the cherries.
Melt margarine and drizzle over the cake mix. Sprinkle top with slivered almonds.
Bake 50-55 minutes or until bubbly and top is lightly browned.
Great served warm with ice cream or whipped cream.
The original recipe used 1 large can sliced peaches, butter pecan cake mix and pecans on top. I have used yellow cake mix with the peaches and it is good too. I want to try this with apple pie filling and spice cake mix. Also think blueberry filling with lemon cake mix would be good!
Let me know if you try it with other combinations.
UPDATE 9/24/09
I did make this with apple pie filling and spice cake mix. I used 2 cans of pie filling and made it in 2 deep dish 10-inch pie plates. I split the cake mix and margarine between the 2. It was good!
Sunday, August 30, 2009
Monday, August 17, 2009
Crock Pot Corn Pudding
1/4 c onion, diced
1/4 c bell pepper, diced
15 oz can cream style corn
4 eggs
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp black pepper
Saute onion and bell pepper until onion is translucent.
Whisk eggs and milk. Add corn and seasonings. Stir in sauteed vegetables.
Lightly butter crockpot. Add mixture and cook on HIGH 2 1/2 to 3 hours. Sprinkle grated cheese on top and heat until melted.
1/4 c bell pepper, diced
15 oz can cream style corn
4 eggs
1/2 cup evaporated milk
1/2 tsp salt
1/4 tsp black pepper
Saute onion and bell pepper until onion is translucent.
Whisk eggs and milk. Add corn and seasonings. Stir in sauteed vegetables.
Lightly butter crockpot. Add mixture and cook on HIGH 2 1/2 to 3 hours. Sprinkle grated cheese on top and heat until melted.
Mexican Layered Chicken
2 lb chicken, cooked and cut up in bite size pieces
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas
Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.
Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas
Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.
Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.
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