Hawaiian Fruit Pie

Hawaiian Fruit Pie 2 frozen pie shells baked and cooled 1- 20 oz can crushed pineapple 3 tbsp flour 1 cup sugar 1 cup chopped pecans 4 banana's sliced 1 large cool whip coconut Mix pineapple, sugar and flour together. Cook until thickened. Cool. Place a layer of banana's on the bottom of in pie shells. Place pineapple mixture over top of bananas. Then sprinkle with coconut and pecans. Cover with cool whip. Sprinkle more coconut and pecans on top. Cool in refrigerator for a couple hours before serving. note: I didn't have pecans so I used walnuts.

Sweet Salsa Chicken

Sweet Salsa Chicken 4 boneless, skinless, chicken breasts 1 cup of your favorite salsa * 2 tbsp brown sugar, packed 1 tbsp mustard (regular works fine, but a dijon or honey variety adds a nice touch) Place chicken in a prepared 9x9 baking pan. Combine all other ingredients in a small bowl. Spoon over chicken. Bake at 350F for 1 hour. * I love using pineapple, mango or peach salsas for this recipe. They go very well with chicken. - See more at: http://www.momspantrykitchen.com/sweet-salsa-chicken.html#sthash.qunqkBkB.dpuf

Aloha Paradise Cake

Aloha Paradise Cake 1 box of sugar-free yellow cake mix 1 can (21 oz) of crushed pineapple, with juice drained and reserved 1 (8 oz) pkg of low fat cream cheese 1 pkg instant sugar-free vanilla pudding 1 cup milk 1 container of low fat/sugar free Cool Whip shredded coconut chopped pecans Mix cake mix according to directions on the box, replacing the liquid with reserved pineapple juice and water. Bake at 350F for 35 minutes in 9x13 pan. Set aside to cool when done. In large bowl mix vanilla pudding, milk, and cream cheese. Beat until smooth. Add in crushed pineapple, Pour mixture over cooled cake. Top with thawed Cool Whip. Sprinkle coconut and pecans on top, and allow to chill further until ready to serve.

Blueberry Coconut Delight

Blueberry Coconut Delight approx 15 graham wafer crackers 1 (6 oz) box instant coconut cream pudding (you can also use vanilla if you don't want the coconut flavor) milk - as per the directions on the pudding box 1 (8 oz) tub Cool Whip 1 (21 oz) can blueberry pie filling Arrange 1/2 of the graham wafer crackers on the bottom of a 9x13 pan. (break them apart to cover the entire area if needed) Prepare coconut cream pudding as directed on the box. Allow it to sit for a few minutes, and then add the Cool Whip and mix well. Spread the pudding mixture over top of the graham wafer layer. Add another layer of graham wafer crackers over top of the pudding. Spread pie filling over top of the 2nd layer of crackers. Refrigerate for a few hours, or even better, overnight.

Lemon Dream Cake

Lemon Dream Cake 1 (18.25 oz.) box French Vanilla Cake Mix ingredients needed to make cake (eggs, oil and water) 1 (15.75 oz.) can lemon pie filling 1 tub lemon flavored frosting 1 ( 8oz.) tub whipped topping, thawed Preheat oven to 350F degrees Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it). Prepare cake mix as directed on the back of the box. Pour batter into baking dish. Place spoonfuls of lemon pie filling all over the batter. Take a knife and swirl it all around to help evenly distribute it better. Note: The lemon pie filling is heavier than the cake batter. So it will sink to the bottom of the cake as it is cooking. Don't worry, it won't burn. This is normal. Bake at 350F degrees (in center rack) for about 35-40 minutes. Until cake springs back to the touch and isn't jiggly in the center. Let cake cool completely before proceeding to the next step. In a bowl, combine lemon flavored frosting with whipped topping. Mix until thoroughly combined. You can do this by hand or with an electric mixer. It actually comes together pretty easily by hand, but it's up to you. Spread frosting over cooled cake. Refrigerate until chilled and keep any leftovers refrigerated.

King Ranch Chicken Mac and Cheese

King Ranch Chicken Mac and Cheese 1/2 (16-oz.) package pasta (I used Gemelli) 2 tablespoons butter 1 medium onion, diced 1 green bell pepper, diced 1 (10-oz.) can Rotel diced tomatoes and green chiles (spicy) 1 (8-oz.) package Velveeta pasteurized prepared cheese product, cubed 3 cups chopped cooked chicken 1 (10¾-oz.) can cream of chicken soup 1/2 cup sour cream 1 teaspoon ancho chili powder 1/2 tsp ground cumin 1 cup (4 oz.) shredded Cheddar cheese 1/2 cup (2 oz.) shredded Monterey Jack cheese 1/2 cup crushed Dorito chips Preheat oven to 350 degrees. Cook pasta according to package directions. Melt butter in a Dutch oven over medium heat. Add onion and bell pepper and cook 5 minutes. Stir in Rotel tomatoes and Velveeta cheese. Cook, stirring continuously until cheese melts. Mix in chicken, cream of chicken soup, ancho chili powder, and cumin. Add pasta and half of both cheddar cheese and Monterey cheese. Pour into a greased 10-inch cast iron pan or 11X7-inch casserole dish. Sprinkle with remaining cheese and crushed Doritos. Bake until bubbly, for 25 to 30 minutes.

Million Dollar Spaghetti - Crockpot Style

Million Dollar Spaghetti - Crockpot Style 1lb ground beef, browned and drained 1 can/jar spaghetti sauce (whatever your favorite is) Cream Cheese Mixture: 5 oz Philadelphia Cream Cheese 1/4 cup sour cream 8 oz cottage cheese 4 tbl butter spaghetti noodles, cooked and drained Brown your meat and cook your spaghetti. Add your spaghetti sauce to your meat and let it simmer for just a few minutes Mix up your cream cheese mixture Now it is time to layer, so get out your crockpot put a couple of teaspoons of butter along the bottom of the crockpot layer half the spaghetti noodles on the bottom of the crockpot put a couple of teaspoons of butter on top of the spaghetti spread the cream cheese mixture over the noodles layer the rest of the spaghetti noodles over the cream cheese mixture put the rest of the butter on the spaghetti noodles top the spaghetti with all of the meat sauce Turn the crockpot on low for 2-4 hours, whatever time you need Serve with some yummy crusty bread!