Lemon-Lime Cake with Pineapple Icing

When a friend of mine found out I was expecting she sent me a package in the mail with all kinds of wonderful things in it. One of those things were all the ingredients and the recipe to make this cake so we could celebrate!  This recipe did not disappoint, my boys don't love pineapple but they loved this cake!


Lemon-Lime Cake with Pineapple Icing

For the cake:
1 Lemon cake mix
Half of a 3.4 oz. package vanilla instant pudding mix (4 TBS)
1 can (12 oz.) Sprite
2/3 c vegetable oil
4 large eggs

For the pineapple icing and garnish:
4 TBS butter
1/2 c granulated sugar
1 tablespoon flour
1 can (8 oz.) crushed pineapple, drained
1 large egg
1/2 tsp vanilla
1/3 c sweetened flaked coconut (optional)

1. Preheat oven to 350.  Lightly spray 9 x 13 pan with Pam.
2.  In a mixing bowl place the cake mix, pudding mix, Sprite, oil, and 4 eggs.  With an electric hand mixer on medium speed beat until mixture lightens and is smooth.  Scrapping sides as needed.   Pour the batter into the cake pan and place in the oven.  Bake until golden brown and the top springs back when lightly pressed, 38 to 42 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 min.
3.  Make the pineapple icing:  Melt the butter in a small, heavy saucepan over medium-low heat.  Remove the pan from the heat and stir in the sugar until incorporated.  Stir in the flour until incorporated.  Stir in the pineapple until well mixed.
4.  Crack the egg into a small bowl and whisk it with a fork until lemon colored.  Spoon several tablespoons of the warm pineapple mixture into the egg and beat to combine and warm the egg.  Transfer the egg mixture to the pan with the pineapple mixture.  Place the pan over medium heat and cook stirring constantly, until the icing thickens, 4 to 5 min.   Spoon the warm icing over the cake and garnish it by sprinkling the coconut on top.  Let the cake sit for 10 minutes before slicing and serving.

** I put a spoon of whipped cream on top of the pineapple icing and I toasted the coconut.

Classic Chicken Parmesan

This is a chicken recipe that came with my Nu-Wave Oven.  I have tweaked it a bit so it isn't the original but it turned out good and even Clark liked it.  He actually had two pieces.  It is easy so that is a bonus.

Classic Chicken Parmesan

4 boneless, skinless chicken breasts
Italian Salad Dressing
seasoned bread crumbs
pasta sauce
1 Cup Mozzarella cheese, shredded
Parmesan to taste

Pour dressing into a dish and dip chicken in it.   Then roll the chicken in the bread crumbs and place on pan.  Cook about 10 minutes, then turn chicken over and cook another 10 minutes.  Spoon pasta sauce onto each piece of chicken and then sprinkle with the cheeses.   Cook another 2-4 minutes.
I did these with the individually frozen breast pieces so they weren't very thick.  If you use the larger full breast pieces you would need to either split them or cook for a longer period of time till done.

Flavored Oyster Crackers

I have no idea where I got this recipe so I apologize to whomever is responsible for such a fun creation.  I made them to go in soup but yesterday I fixed salad for dinner at Carla's and since I was out of croutons I took these instead.   They were quite appreciated and several ate them without the salads.   A good snack.  I cut the recipe in half but will give the full recipe.  Easy and tasty.

2 packages of oyster crackers
3/4 C canola oil
1 Ranch  dressing mix
1 TB garlic powder
1 TB dill weed
1 TB lemon pepper

Warm the oil and drizzle it on the crackers.   Mix the dry ingredients together and shake it on crackers, stirring to coat them well.   They are better the second day as the flavors meld together.

Banana Sour Cream Cake

This recipe comes from a Kraft foods magazine that I got while in Atlanta.  It is moist and delicious.  I took a picture (it was quite impressive since I seldom make desserts) on Clark's camera and he has since misplaced it so I am posting without a picture.  Use your imagination.  Very Easy.

Banana Sour Cream Cake

1 pkg yellow cake mix
3 eggs
1 cup sour cream
1/4 cup oil
1 cup mashed ripe bananas (about 3)
Icing:
1 pkg (8 oz.) cream cheese, softened
1 stick butter, softened
1 pkg (16 oz.) powdered sugar (about 4 Cups)
1 cup finely chopped walnuts or nuts of your choice

Heat oven to 350 degrees.  Beat together cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often.   Beat on medium for 2 minutes and pour into greased and floured 13 x 9inch cake pan and bake for 35 minutes or until toothpick comes out clean.   Cool completely in pan on wire rack.
Beat cream cheese and butter until blended and gradually add sugar, beating well after each addition.  Remove cake from pan and carefully cut cake crosswise in half, using a serrated knife.  Place one half, top-side down on a plate and spread top with frosting.   Top with remaining cake half, top-side up and frost top and sides.  Press nuts onto sides.  Can sprinkle nuts on top if desired.  Left-overs need to be refrigerated.
For me there was too much icing so I wrote myself a note to leave the cake in the pan, make less icing and just sprinkle nuts on the top.   Not near as fancy looking but tastes the same.

Chicken Chimichangas

Aunt Cherrill sent me this recipe and she got it from Nancy.  I have no idea where Nancy got it but I made it and it turned out very good, Clark really liked it.  Don't suppose it is very healthy since it is deep fried, but does taste good and it isn't hard to do.  I made hush puppies to go with it so we really weren't that healthy.  Needless to say, I halved the recipe but this is the full recipe.  Enjoy.

Nancy's Chicken Chimichangas

1 whole chicken or 3-4 lbs boneless chicken breasts cooked and shredded
1 lb Colby cheese, grated (didn't have Colby so used cheddar)
1 can diced green chilies
chopped onion to taste
2 - 10 oz cans enchilada sauce or 1 large can
2 cans cream of chicken soup ( or if cooking a whole chicken, make a gravy out of the broth instead of using the soup)
10 - 12 tortillas, burrito style
oil for frying

Mix soup and sauce in a pan and set aside.   Mix chicken, chiles, and onions and add just enough sauce to make it stick together, (about 1 1/2 cups).
Divide mixture among tortillas and make an envelope fold and secure with toothpicks.   Deep Fry at 300 degrees turning them as they brown.   Drain on a paper towel. 
Serve topped with a spoonful of remaining sauce mix on top and garnish with lettuce, cheese, tomatoes, sour cream, olives and guacamole or whatever is your pleasure.   We don't do olives so eliminated them.

Chicken & Wild Rice Soup (Crockpot)

I know it's crazy two posts in one week!  I don't know if I'm just procrastinating the things I should really be doing right now or if I just couldn't wait any longer to share this tasty recipe.  Unfortunately we are still in winter mode in my neck of the woods (woke to snow today).  My family really liked this soup, even my husband who isn't much of a soup eater had seconds (and he didn't even require crackers).  I did make a few change ups to the below recipe:
-I bought wild rice pilaf in the bulk section at my grocery store rather than just plain wild rice, which it comes with seasoning in it already so I didn't use all the parsley it called for, like a 1/3 tbs of the dried parsley.
- I added mushrooms
-I was out of soup base so I just used some bouillon cubes
-I didn't add the roux (flour, butter, and cream mixture) till the last 30 min. if you are going to do the same don't make the roux till just before adding it. (just take my word on this one or at least warm it up again before adding it)
-Just a note to myself- I will add the full 10 c stock next time for a little thinner consistancy.
This could be a great recipe to use up turkey leftovers as well.  Hurry and make this soup before spring decides to show up!

Chicken & Wild Rice Soup

8-10 cups chicken stock, divided
8 oz. uncooked wild rice
1 TBS olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1/2 tsp pepper
Mushrooms, sliced
2 TBS chicken soup base (I like Better than Bouillon)
4 TBS butter
1/2 c flour
2 c half and half or cream
2 c diced cooked chicken
1/4 c fresh parsley, chopped (or one TBS dried parsley flakes)
Salt and Pepper to taste

Put eight cups of stock and the uncooked wild rice into the crock pot set to high.
Saute onion, celery, carrots, and mushrooms in oil, till onion is transparent. Season with pepper.  Add the veggies to the rice.  Stir in the soup base.  Cook on high for 3-4 hours (or on low 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter, whisk in the flour, and cook for a minute or two.  Gradually add the half-and-half or cream, whisking constantly.  You may will to thin this mixture out with an additional cup of stock at this point.  Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine.  Add the chicken and the parsley (and another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through.  Salt and pepper to taste.

Source: Lindsey's Luscious (adapted from taste of home)

Country Club Chicken

I have been trying quite a few new recipes lately and my kids gripe and complain till they taste them usually....this one was no exception, my 10-year old was complaining that it had mushrooms in it... blah...blah...blah till he tasted it then he said " you can keep this recipe mom, this is good!"  My 8-year old said "this chicken is sooooo good!" 

Country Club Chicken

Ingredients:
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms
2 cans cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine (I used a white cooking wine)
2/3 cup sharp cheddar
1 apple
butter or oil
salt & pepper

Directions:
Mince the onion. Clean and slice the mushrooms.
Peel and mince the apple (or wash it well). Recipe used a golden delicious I didn't have one so I used what I had a braeburn.
Season the chicken breasts with a generous amount of salt and pepper.
Cook the bacon and don’t clean out the pan.  Drain the bacon on a paper napkin.
Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole dish.
Cook the onion for three minutes.
And add the mushrooms.  Cook for another three then add the minced apple and cook it all for another 3 to 4 minutes.
Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine.  I’m sure you could replace the white wine with chicken broth.
Add the soup (I didn't pay that close attention to the recipe and used only one can so make sure you use two, it was still good just not that saucy) and stir in the cheese till melted.
Then pour it all over the chicken breasts.
Bake at 350 for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.

Cook the pasta in salted water according to the directions on your package. 
Put the pasta in a bowl, place chicken on top then pour the sauce all over.  Enjoy!

Source:  Kayotic Kitchen

*I edited this post- clarifying to use 2 cans of cream of mushroom soup.