Butterscotch cake

1 yellow or white cake mix

1 small pkg instant butterscotch pudding

2 cups milk

1 egg

Top with butterscotch chips and pecans

mix together and bake at 350 for 30-35 min.

French Bread Alfredo Pizza

I got this recipe from Ashley.
1 loaf of French Bread, sliced length-wise
1 jar Alfredo Sauce (Newmans Own is all-natural and really good)
Sausage, cooked and crumbled (I like turkey sausage, with no nitrites)
Fresh mushrooms
Fresh Roma tomatoes
Shredded Mozzarella cheese.

When you brown the sausage, add the mushrooms and Alfredo sauce. Spread over bread, add tomatoes and cheese and then broil for several minutes, until cheese bubbles.

Thai chicken

Kathleen gave me this recipe that called for beef, but I substituted chicken. (I also added some potatoes and a can of chicken broth) It tastes a lot like Tom Ka Gai.

2 - 4 boneless, skinless chicken breasts

A handful of baby carrots

1 red potato, diced

1 can chicken broth

1 bottle of peanut sauce (found in Asian section of grocery store)

1 can coconut milk

Put everything in the crockpot except the coconut milk. Cook on low for 8 hours, adding the coconut milk the last 30 minutes. You can squeeze a bit of lime on it as you serve it over rice, if you wish.

Cheese Blintzes

Filling:

6 oz. cream cheese

1 1/2 cups cottage cheese, small curd

2 Tab. flour

1/8 teas. salt

Mix with beaters in med. bowl.

Crepes:

4 eggs

1 cup flour

1 1/2 cups milk

3/4 teas. salt

Cook crepes in small fry pan, fill with cheese filling. Then top with raspberry jam or blueberr pie filling and sour cream.

Makes 10-12 blintzes

Thanksgiving cranberry sauce

1 package cranberries (12 oz)
1/3 c. orange juice
1 c. sugar
1 c. water
1/4 zest of lemon
1/2 zest of orange

Wash cranberries well. Combine water, sugar, cranberries, and orange juice in pot, bring to a boil. Turn down heat, simmer. Add zest of orange and lemon to put. Simmer on low for 30 min. Cool for one hour.

Turtle pumpkin pie

1/4 c. plus 2 Tbsp carmel ice cream topping, divided
1 graham cracker crust
1/2 c. plus 2 Tbsp chopped pecans, divided
2 pkg. JELLO vanilla plavor instant pudding
1 c. cold milk
1 c. canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip, thawed, divided

Pour 1/4 c. carmel topping into crust, sprinkle with 1/2 c. nuts
Beat dry pudding mixes, milk, pumpkin, and spices with whisk until well blended. Stir in 1 1/2 c. cool whip. Spoon into crust.
Refrigerate 1 hour. Top with remaining cool whip, carmel topping and nuts just before serving.

Cilantro Lime Chicken

I found this recipe in the newspaper, it's way good!

3/4 of 10 oz bag of tortilla chips
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 c. honey
zest of 2 limes and juice of of one lime, divided
6 chicken breast halves
3/4 c. sour cream
1/2 c. cilantro, finely chopped
3/4 c. mango salsa
6 slices Monterey Jack cheese

Crush tortilla chips in bag with a rolling pin; add garlic powder and black pepper, then shake bag to mix. In a bowl, mix together honey, zest of one lime and half the juice of one lime. Pound chicken breasts generously in honey-lime mixture, then coat well in crushed tortilla chips. Place chicken breasts on a baking sheet and bake at 400 degrees for 15 to 20 minutes, or until chicken is almost, but not thoroughly, cooked. Remove from oven and turn broiler to low. Mix together sour cream, cilantro, the zest of the second lime and remaining lime juice. Place evenly atop chicken breasts: sour cream mixture, then mango salsa, and finally the slices of monterey jack cheese. Place chicken in middle rack of oven and broil until cheese is golden brown and chicken is thoroughly cooked, about 5-7 min.

(I don't like mango salsa so I didn't use it, and we also put them in tortillas and it was delish!)