Cajun Cake

This is a recipe I got from my Grandma Bingham. She passed away in November, and I love when I make this recipe because it is handwritten by her. My family loves this so much that 2 of my kids have requested this cake for their birthday cakes this year alone! It is moist and delicious.

Cake:
2 cups flour( I use a GF blend)
1 1/2 cups sugar
2 eggs
1/4 tsp salt
1 1/2 tsp baking soda
2 cups crushed pineapple ( I use the whole big can!)
Mix and pour into a 9x13 greased pan and bake 35 min. at 300 degrees
(I do a cookie sheet for 20-25 minutes)

Icing:
1 stick margarine
1 cup sugar
1 cup canned milk (evaporated)
Boil 5 minutes
Remove from heat
Add:
1 cup coconut
1 cup chopped walnuts
1 tsp vanilla
Spread on while warm onto warm cake. Sauce will seep into the cake for amazing yummyness you will love!

Crockpot Italian Chicken

I found this recipe (via Pinterest!) on http://www.crockadoodledo.blogspot.com. It is absolutely AMAZING! Soooo amazing that I made it TWICE in one week! Mmm hmmm!!

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) (I like red potatoes!)

1/2 bag of mini carrots

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock-pot.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

 

**10 WW PointsPlus value (PPVs) per serving (1/6th of recipe).You may want to re-calculate with your own ingredients for accuracy!

Coconut Oatmeal No Bake Cookies

2 c. sugar

3/4 c. butter

2/3 c. milk

1 (3.4 oz) box instant coconut flavor pudding mix

2 1/2 c. quick cooking oats

1 c. sweetened shredded coconut

1/2 tsp. vanilla

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats, coconut and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.

Staceys Chop and Dump Chicken

I just made this one up as I went along, it is cooking right now, so we shall see...I may be erasing this one!

4 chicken breast cut up into bite size

1 red onion chopped

1 green pepper chopped

6 large mushrooms sliced

1/2 cup unsalted cashews

1 large container greek yogurt

2 cups skim milk

1 packet lipton garlic and herb seasoning

Put first 5 ingredients in 9x13 dish, mix nest 3 ingredients and pour over chicken and veggies, sprinkle with a little parmesan cheese.

Bake at 350 for 45 min to 1 hr.

Serve with rice or mashed potatoes

Orange Ginger Chicken

5 chicken breasts

1 bottle La Choy Orange Ginger sauce/marinade

Put all in a gallon ziploc bag

Freeze

To serve:

Thaw and grill or bake at 350 for 45 min. or until juices are clear

Asian Sesame Chicken

5 Chicken breasts

1 bottle Kraft Light Asian Toasted Sesame reduced fat dressing

Put chicken in a gallon freezer bag

Pour dressing over chicken

Freeze

To serve

Thaw and dump into 9x13 dish and bake for 45 min. or grill

Garlic Ranch Chicken

1 FAMILY
4 Breasts of chicken
1 package of Hidden Valley Ranch dressing packets
1 c.skim milk
1 c. fat free mayonnaise
2 Tbsp dried minced garlic

6 FAMILIES
24 Breasts of chicken
6 packages Hidden Valley Ranch dressing packets
6 c. skim milk
6 c. fat free mayonnaise
12 Tbsp dried mince garlic

To simplify this recipe and make it more frugal simply use one bottle your favorite FREE Ranch Dressing from your stockpile and add 2 T of minced garlic. It is easy and FABULESS!

TO FREEZE
In gallon-sized baggie combine ingredients, except chicken. In separate, small bag, place approx. ½ c. of mixture. Place chicken in remaining mixture in gallon-sized bag and place small bag inside.

TO PREPARE AFTER FREEZING
Thaw large bag enough to get small bag out and place small bag in fridge, while allowing chicken to continue to thaw. Grill or broil chicken. In last few minutes of grilling chicken, baste chicken breasts with mixture from small bag.