Chocolate Cherry Cake!

1 pkg cherry gelatin (3 oz)

1 pkg Chocolate cake mix ( I use devils food)


Topping:

16 oz cool whip

1 pkg chocolate instant pudding mix (3 oz)

cold milk


Dissolve gelatin in 3/4 c boiling water. Add 1/2 c cold water; set aside at room temperature. Mix and bake cake as directed in a 9x13 inch pan. Cook cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick. Space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.


Topping:

In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk (add a tbs at a time until desired consistency) *I usually use about 2-3 tbs) until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled.

Key Lime Cake!

Original Recipe Yield 1 - 9x13 inch cake
Ingredients
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
2.In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
4.To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Chicken with Stove top!

Recipe
•1 pkg (6 oz) Stove Top Stuffing Mix for Chicken (make according to box)
•1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
•1 can (10-3/4 oz) condensed cream of chicken soup (or other cream soup)
•1/3 cup Breakstone’s or Knudsen Sour Cream (i sometimes use a 1/4 cup of white wine instead)
•1 bag (16 oz) frozen mixed vegetables, thawed, drained (this is optional)
1.Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
2.Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
3.Bake 30 min or until chicken is cooked through

BlueBerry Jam!

FREEZER JAM

3 c. finely mashed berries (strawberry, blueberry, raspberry, etc.)
4 c. sugar
1 pkg. Sure-Jell (pectin)
1 c. water

Add sugar to berries and let sit for 20 minutes, stirring occasionally. Stir pectin into water; let rise to a boil. Boil rapidly for 1 minute, stirring constantly. Remove from stove; add berries and stir 2 minutes.
Pour into jelly glasses; cover and let set 24 to 48 hours at room temperature until set. Keeps in refrigerator 4 weeks. Keeps indefinitely in the freezer.

Pear Honey!

Prep Time:
45 MinCook Time:
3 Hrs Ready In:
3 Hrs 45 Min
Servings (Help)

US
Metric Calculate

Original Recipe Yield 4 pints
Ingredients
8 cups peeled, cored and chopped pears
1 cup unsweetened pineapple juice
8 cups white sugar

Directions
1.Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
2.Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

*I used about 1/4 of the sugar they used & it was super sweet & delish*