Have I mentioned that I really don’t like to bake? I love to cook, but baking has never really been my thing up until the creation of dump cakes! There is almost no measuring in most dump cakes and this recipe is no exception! I made this during the 2015 blizzard that we had! Thankfully we did not lose power. That is always a gamble in the northeast! This is easy and delicious and you can change up the fruit to anything you like, apple pie filling or even blueberry pie filling. You could also add some shredded coconut during the last ten minutes of baking! Make it your way!!!
INGREDIENTS
1 can of cherry pie filling
1 can of crushed pineapple (don’t drain), medium size can
1 box of yellow cake mix
1 stick of butter
Chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Spray a bundt pan with non stick cooking spray. Pour the cherry pie filling on the bottom of the pan, Pour the crushed pineapple with it juice on top of the cherries. Pour the box cake mix over the pineapple, covering all of the fruit. Slice the stick of butter into tablespoon pieces and place the pats of butter on top of the cake mix. Sprinkle with your desired amount of chopped pecans. Place in oven and bake for 55-60 minutes until baked through and bubbly! Remove from oven and let rest for at least thirty minutes before turning onto a plate. Slice and serve ! This would be great with some vanilla ice cream!!
Enjoy,
These little sliders are full of flavor that you are really going to enjoy. I love the peppery arugula along with the combination of sweet chili sauce and crushed pineapple. Not to even mention the Applewood thick cut smoked bacon! YUP! It’s delicious and a perfect party food! No sooner did I have one or two put together when someone was reaching for them!
INGREDIENTS
12 Slider Rolls (Hawaiian butter rolls would be great)
12 strips of bacon cooked through (I used Applewood smoked thick cut bacon)
1 (20 ounce) can of crushed pineapple, drained
1 rounded Tablespoon of sweet chili sauce
12 thin slices of deli ham
12 thin slices oven roasted chicken
12 slices Monterey jack cheese
1/2 cup arugula
DIRECTIONS
Slice each roll in half and set aside. Drain the crushed pinapple and put into a small saucepan and add the sweet chili sauce and mix. Turn this on low to warm through. Turn your broiler on with the oven door slightly open.
On a baking sheet start by folding one piece of ham so it will fit on the slider bun and place on the baking sheet. Do the same with the roasted chicken, add the chicken on top of the ham and do the same with a piece of cheese making a meat and cheese stack! When you have twelve stacks put the baking sheet under the broiler just for a few minutes until the cheese is melted and the meat is warmed through. Remove from the oven and start to put the sliders together starting with the bottom roll then add the meat and cheese stack, bacon and argula and finally add the sweet chili sauce, pineapple mixture and top with the remaining bun. Do this for each slider and serve immediately.
Enjoy,
This recipe is slightly adapted from www.ingoodflavor.com
There are so many puppy chow or chex mix recipes out there but when I came across this one I knew I had to make it as I love anything that has to do with salted caramel! This also makes a large batch great for any get together although I think it is best eaten the same day it is made. But hey it is a no cook recipe that takes about ten minutes! When Mr. MCYM first saw it he turned his nose up at it a little bit but then tried some and tried some more and a little more….yup, he liked it! Robby and a friend he had over also enjoyed some before they went out for the afternoon! I will certainly be making this again!
INGREDIENTS
9 cups of corn or rice chex cereal
1 jar Smucker’s salted caramel ice cream topping
1 1/3 cup milk chocolate chips
1 1/2 cups powdered sugar
DIRECTIONS
Place the chex mix in a large bowl. In a microwave safe bowl add the caramel and chocolate chips and microwave on high for one minute and stir. Continue to microwave for another thirty seconds and mix again. You want the mixture to be melted and smooth. If the mixture is a little thick add a very small pat of butter (less than a tablespoon) to thin it out slightly. Once the mixture is smooth and creamy put this over the chex cereal and mix well coating all of the cereal. Add the powdered sugar and mix well again coating all of the cereal with the sugar. Pour the mixture out onto a baking sheet and let the chocolate firm up. Store in an airtight container.
Enjoy.
This recipe can be found at www.mykitchenescapades.com
I have been making these chicken bites for a number of years now. I usually make these tasty bites using my brother’s home made BBQ sauce but because that recipe is under lock and key, I am going to give you one that you might make with your favorite seasonings and your favorite BBQ sauce! I like to use a hearty sprinkle of Cajun seasoning but you can use any of your favorite spices I like to use spicy seasoning, then a sweet BBQ sauce.
INGREDIENTS
3 chicken breasts, cut into bite size pieces
1 package center cut bacon, cut in half
1 Tablespoon of Cajun spice
1 cup honey BBQ sauce
Toothpicks
DIRECTIONS
Preheat oven to 300 degrees. Line a baking sheet with tin foil and set aside. Sprinkle the bite size chicken pieces with the seasoning and wrap once piece of bacon around each piece of chicken securing with a toothpick. Place each chicken piece on the baking sheet. When all of the chicken has been wrapped bake in the oven for 30 minutes. Turn the chicken pieces and bake an additional 15 minutes. Take the pan out of the oven and drain the liquid from the baking sheet and move your oven rack to the upper portion of the oven. Turn the oven to broil leaving the oven door slightly ajar. At this point brush each chicken piece with BBQ sauce and place back in the oven to broil (leaving the door slightly ajar) for about 2-3 minutes until the sauce starts to caramelize. Turn the chicken pieces over and brush the second side with the BBQ sauce and broil the second side for 2-3 minutes (leaving the oven door ajar). When the BBQ sauce has caramelized and the bacon has crisped up, remove from oven and serve warm OR place in a crockpot on the WARM setting to enjoy through the afternoon or evening!
Enjoy,
If you like buffalo chicken this casserole is for you! This made for a really easy weeknight dinner. I used french fried onions on top but you can easily use Panko crumbs with a little drizzle of butter if you prefer! Add a side salad and dinner is done in no time!!
INGREDIENTS
1 1/2 pounds of boneless skinless chicken breasts, cut into strips.
1/3 cup of Frank’
s buffalo sauce or your favorite buffalo sauce
1 bag of shredded simply potatoes, found in the fridge section of the grocery store.
1 cup ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup of Panko and 1 Tablespoon of melted butter OR one cup of french fried onions
DIRECTIONS
Preheat oven to 350 degrees and grease a 13 x 9 inch dish. Set aside. Mix together chicken strips and buffalo sauce and layer in the bottom of the baking dish. Mix together potatoes, dressing, cheese and soup. Pour over chicken. If using Panko crumbs sprinkle over the top of the casserole and drizzle with melted butter BUT if you are using french fried onions DON’T add those until the last ten minutes of baking. Cover with foil and bake 30 minutes. Uncover and bake an additional 25 minutes. Don’t forget to add the french fried onions if your using those!
Enjoy,
I found this recipe at www.myfridgefood.com