Pie Filling Cake

1 can fruit pie filling (I've tried cherry and blackberry and love both)
1 box yellow cake mix
1 cube butter

1. Grease and flour 9x9 square pan.
2. Pour in one can pie filling
3. Dump in powder cake mix (don't prepare it...you just need the powder)
4. Melt 1 cube butter and pour it on top of the pie filling and cake mix.
5. Bake at 425* for 20 min.

This is really easy and very yummy. It kind of tasted like cobbler.

Yummy Chicken

1 Bottle Catalina Dressing
1 Jar Apricot Jam
3-4 Chicken Breasts

Cut the chicken into little pieces. Then mix all together in crockpot, and cook on low for about 2-3 hours, or until chicken is cooked through. Serve over rice.

*You can also buy chicken tenderloins so you don't have to cut anything up. Just throw everything in the crockpot and you have a quick, easy, and yummy meal!

Oil Pie Crust

8 OR 9 INCH ONE CRUST PIE

1 CUP PLUS 2 TBL. FLOUR
1/2 TSP SALT
1/3 CUP OIL
2 TO 3 TBL COLD WATER


10 INCH ONE CRUST OR 8-9 INCH TWO CRUST PIE

1 3/4 CUPS FLOUR
1 TSP SALT
1/2 CUP OIL
3 TO 4 TBL WATER


10 INCH TWO CRUST PIE

2 2/3 CUPS FLOUR
1 1/2 TSP SALT
3/4 CUP OIL
4 TO 5 TBL WATER



MEASURE FLOUR AND SALT INTO MIXING BOWL, ADD THE OIL AND MIX WITH A FORK UNTIL IT RESEMBLES SMALL PEAS. SPRINKLE WATER OVER THE FLOUR ONE TABLESPOON AT A TIME. MIX WITH A FORK UNTIL THE FLOUR IS MOISTENED AND THE DOUGH JUST CLEANS THE BOWL. ADJUST THE WATER UNTIL THE DOUGH “FEELS LIKE PLAYDOUGH”, OIL MAY BE ADDED. FORM INTO A BALL AND FLATTEN. ROLL BETWEEN TWO SHEETS OF WAXED PAPER UNTIL 1” LARGER THAN YOUR PIE PLATE ALL AROUND, HINT ---MOISTEN THE SURFACE SLIGHTLY UNDER THE WAXED PAPER TO KEEP IT FROM SLIDING. RELEASE THE TOP SHEET OF PAPER AND REPLACE OVER THE DOUGH, FLIP OVER AND REMOVE THE OTHER SHEET, FOLD IN HALF OVER THE PAPER IN YOUR HAND AND PLACE IN THE PIE PLATE. REMOVE THE SHEET AND PRESS AND FORM THE DOUGH INTO THE CORNERS. FILL THE PIE AND PREPARE THE TOP CRUST IN THE SAME MANNER, PLACE SLITS IN THE TOP CRUST TO VENT. BAKE AS DIRECTED.

Apple Pie (French and Regular)

8 INCH PIE

1/2 CUP SUGAR
1 TBL FLOUR
1/4 TSP NUTMEG
1/4 TSP CINNAMON
DASH SALT
5 CUPS THINLY SLICED, PARED APPLES (ABOUT 4)
1 TBL BUTTER OR MARGARINE

9 INCH PIE

3/4 CUP SUGAR
1/4 CUP FLOUR
1/2 TSP NUTMEG
1/2 TSP CINNAMON
DASH SALT
6 CUPS THINLY SLICED, PARED APPLES (ABOUT5)
2 TBL BUTTER OR MARGARINE

10 INCH PIE

1 CUP SUGAR
1/3 CUP FLOUR
1 TSP NUTMEG
1 TSP CINNAMON
DASH SALT
8 CUPS THINLY SLICED, PARED APPLES (ABOUT7)
3 TBL BUTTER OR MARGARINE


HEAT OVEN TO 425 DEG. PREPARE CRUST. STIR TOGETHER SUGAR, FLOUR, NUTMEG, CINNAMON AND SALT; LIGHTLY TOSS WITH APPLES TO COAT. TURN INTO PASTRY LINED PAN; DOT WITH BUTTER. COVER WITH TOP CRUST, WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE EDGE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 40 TO 50 MINUTES OR UNTIN CRUST IS NICELY BROWNED AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. SERVE WARM AND IF DESIRED, WITH ICE CREAM OR WEDGES OF CHEESE.

FRENCH APPLE PIE

FOLLOW RECIPE FOR 9 INCH APPLE PIE EXCEPT PREPARE PASTRY FOR ONE CRUST PIE. OMIT BUTTER AND TOP FILLING WITH CRUMB TOPPING: 1 CUP FLOUR, 1 TSP CINNAMON, 1 TSP NUTMEG, 1/2 CUP FIRM BUTTER OR MARGARINE AND 1/2 CUP BROWN SUGAR (PACKED). CUT IN WITH A PASTRY BLENDER OR FORK UNTIL CRUMBLY. TOP EVENLY AND INCREASE BAKING TIME TO 50 MINUTES. COVER CRUMB TOPPING WITH FOIL LAST 10 MINUTES OF BAKING TO PREVENT OVER BROWNING.

Strawberry Delight

1 package (3 oz.) strawberry gelatin
1 package (10 oz.) sliced frozen strawberries
1 Tbsp. suagr
Dash salt
1 c. whipped cream, whipped with 1 Tbsp. of sugar
1/2 of a large angel food cake, torn in pieces

1. Dissolve gelatin in 1 1/4 c. boiling water.
2. Stir in strawberries, sugar, and salt.
3. Cool until gelatin is thick and syrupy.
4. Fold in whipped cream, keeping 1/4 c. for garnish.
5. Place half the cake pieces into a 203 quart serving bowl.
6. Pour half the the strawberry cream mixture over cake; add another layer of torn cake pieces and then remaining strawberry cream mixture.
7. Refrigerate 1-2 hours or until set.
8. Top each serving with a dollop of whipped cream.

Makes about 10 servings

Chocolate Chip Peanut Butter Cookies

1 c. + 2 Tbsp flour
1/2 tsp. baking soda
1/2 c. butter
1/2 c. crunchy peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
6 oz. chocolate chips

1. Cream sugars, egg, butter, and peanut butter.
2. Sift dry ingredients together and add to creamed mixture.
3. Add vanilla and chocolate chips.
4. Roll dough into balls and bake at 350* for ten minutes or until golden brown.

Oatmeal Raisin Cookies

1/2 lb. butter or margarine, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt (optional)
3 c. oats
1 c. raisins

1. Preheat the oven to 350*.
2. Cream butter and sugars.
3. Add eggs and vanilla and mix well.
4. In a separate bowl, combine flour, baking soda, cinnamon, and salt.
5. Add dry mix to wet mix a little at a time. Blend well.
6. Stir in oats and raisins.
7. Bake 10-12 min.