Pineapple Cream Cheese Cake

From a recipe exchange email

Pineapple Cream Cheese Cake


Ingredients:
1 box of yellow cake mix (prepared according to the package directions
and baked in a 9x13)
12 oz. cream cheese (room temp)
1 - 8 oz. carton Cool whip
1 - 5.1 ounce package Instant vanilla pudding
2 cups 2% or whole milk
1 can of Crushed Pineapple

Preparation:
Prepare the cake in a cake pan according to the directions on the box
(do not remove from the pan after done).
While cake is baking prepare the topping.

In a large mixing bowl add the pudding mix and 2 cups of milk, blend
until it starts to thicken. Add the softened cream cheese into the
mixture and blend until smooth. (There will be a few tiny lumps, don't
worry about them).
Fold in the cool whip with a spatula or a large spoon gently. After
mixed, cover and refrigerate.

When cake is cool, take a large fork and poke holes evenly all over the
top. Spoon the pineapple evenly over the cake (juice and all). Take
the pudding and cool whip mixture and spread evenly over the top. Chill
for 2 hours before serving.

Notes:
Can be made ahead of time.
Nuts and marchino cherries can be put on top.

Crustless Tex-Mex Meatloaf-Cheddar Pie

Crustless Tex-Mex Meatloaf-Cheddar Pie

Silvana Nardone

From Every Day with Rachael Ray
May 2008

SERVES 8
Prep Time: 20 min
Bake Time: 45 min

Turn meatloaf into an easy, cheesy pie.

One 16-ounce jar fire-roasted red peppers drained, split and seeded
12 ounces shredded Mexican cheese blend (3 cups)
1 1/2 pounds lean ground beef
One 16-ounce jar chunky salsa
1 cup bread crumbs
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper



1. Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.

2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.

3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.

Chicken for Chicken Tacos

I found this online awhile ago....

1 lb boneless chicken breasts
1 jar Trader Joe's Chunky Salsa
1 packet Lawry's Chicken Taco Seasoning

I put it in the crockpot this morning for 8 hours. SO GOOD!!!

Chicken and Rice

From Katie, Mark's Sister

-1 can cream of mushroom soup
-1 soup can of milk
-3/4 cup rice, uncooked
-1-4oz can mushroom pieces
-1 envelope onion soup mix
-chicken, cut up

Mix mushroom soup & milk. Reserve 1/2 of mixture. Mix remaining soup mixture, rice, mushrooms (w/ liquid) and 1/2 onion soup. Pour into 9x13" pan. Place chicken on top. Pour reserved soup mix over chicken; sprinkle w/ remaining onion soup. Cover w/ foil. Bake @ 350 degrees for 1 hour. Uncover and cook 15 minutes longer.


This shouldn't be dry at all. Tonight I made it w/ just 2 chicken breasts in a 9x9" pan so we didn't have too many leftovers but had a lot more rice.

There is a new woman in my kitchen

Pioneer Woman is here!  Well, at least her cookbook is.  :) 

Thanks to Kristin for my Christmas gift I have already opened this book up and started with the Chicken Pot Pie!  Yummy!!  Next up is the Artichoke Dip and Guacamole for New Years Eve. 

Gro Baby Biodegradable Soaker Pads

As many of you know I am an avid cloth diaperer! I love my diapers. One of the newer diaper systems on the market that I am excited to try is a Gro Baby Biodegradable Soaker Pads. I am excited to get a free sample of this new diaper system and give it a try. I will come back and tell you what I think once I try it.

http://www.thenaturalbabyco.com/gro-baby-biodegradable-soaker-pads-p-745.html

Mashed Potatoes

I think I just found the trick to homemade mashed potatoes, chicken stock!

2 cups chicken stock
1 cup water
5 medium sized potatoes
2 tablespoons butter

Bring the chicken stock and water to a boil. While that is boiling peel the potatoes. Add potatoes to water and boil for 40 minutes, depending on the size of the potatoes. Remove potatoes from the chicken stock, add butter to the potatoes and begin to mash with an electric mixer. Add small amounts of chicken stock back to the potatoes as you are mixing them. Enjoy!