ANGEL PASTA

3-4 Chicken Breasts
1/2 tub Onion & Chive Cream Cheese
1 T Pineapple Juice
1 Package Dry Italian Salad Dressing
1 Can Golden Mushroom Soup

Cook 4-6 hours in crockpot. Shred chicken last 1-2 hours. Serve over noodles.

CHOCOLATE CHIP COOKIES

2 Sticks of Butter
1/4 C. Sugar
3/4 C. Brown Suger
1 Pkg of Vanilla Pudding (3 oz. pkg)
2 eggs
1/2 Tsp. of Baking Soda
1/2 Tsp. of Vanilla
2 1/2 C. of Flour
Milk Chocolate Chips (however many you want to add I do about 3/4 Pkg)
Nuts (optional)


Mix all together. Bake at 350 for 8-10 minutes. If you would like to to make chocolate chocolate chip cookies substitue chocolate pudding instaead of vanilla.

CHOCOLATE CHERRY CAKE

1 pkg. chocolate fudge cake mix
1 tsp. almond extract
1 (21 oz.) can cherry pie filling
2 eggs
1/3 c. oil

In a bowl, combine the cake mix, eggs, oil and extract. Add pie filling and mix well. Spread into a greased 10 x 15 x 1-inch baking pan. Bake at 350 degrees for 18-22 minutes, or until a toothpick inserted into the center comes out clean.


FROSTING

1 c. sugar
1/3 c. margarine
1/3 c. milk
1 c. (6 oz.) semi-sweet chocolate chips

Mix frosting while cake is baking. In a saucepan, combine sugar, milk and margarine. Cook and stir until sugar is dissolved and butter is melted. Remove from the hear; stir in chocolate chips until melted. Pour over WARM cake; spread evenly. Cool compeltely before cutting. Store leftovers in the refrigerator.

ORANGE PINEAPPLE JELLO

1 lg. pkg. (or two small pkgs) orange Jell-O (can use sugar-free)

1 can crushed pineapple with juice

2 c. buttermilk

1 small carton Cool Whip (can use Light Cool Whip)


Boil Jell-O mix and pineapple (with juice) together. Let cool. Mix in buttermilk. Fold in Cool Whip. Pour in a 9x13 pan and refrigerate until set.

CREAM CHEESE MASHED POTATOES

5 lb. baking potatoes
6 oz. cream cheese
8 oz. sour cream
½ c. butter
½ c. milk
2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy. Put in a lightly-greased 9x13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

BAKED ZUCCHINI GRATIN

1 med. Onion, sliced
2 lb. zucchini, sliced
½ c. margarine, melted & divided
2 c. shredded Mozzarella cheese
½ c. plain bread crumbs, for a kick use Italian seasoned
¼ c. grated Parmesan cheese

In a lightly-greased 9x13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

HOMEMADE BROWNIES

2 cubes margarine (1 Cup)
6 – 1/2 oz. squares Hershey’s semi-sweet baking chocolate
2 C. sugar
4 eggs
2 1/4 C. flour
1 tsp. vanilla
nuts (optional)

Melt margarine and chocolate in a heavy saucepan. Add sugar and mix well. Add well-beaten eggs and mix. Add vanilla. Remove from heat and add 2 1/4 cups flour. Beat hard and well. Pour into lightly greased 9 x 13 inch pan. Bake at 325-350 degrees for about 30 minutes. Cool and frost with chocolate frosting. Top with maraschino cherries.


Homemade Chocolate Frosting
3 C. powdered sugar
1/3 C. cocoa
1 tsp. vanilla
1 cube butter (1/2 Cup) softened)
milk

Combine first 4 ingredients. Add a touch of milk while mixing. Continue adding milk to reach desired consistency.