Pineapple-Applesauce Cake

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
15 min
Cook:
40 min
Yield:8 servings
Level:Easy

Ingredients
Glaze:
1 tablespoon light whipped butter or light buttery spread
1/4 cup brown sugar (not packed)
Cake:
1/2 of an 18.25-ounce box (about 1 1/2 cups) moist-style yellow cake mix
1 1/2 teaspoons baking powder
1/2 cup club soda
1/4 cup no-sugar-added applesauce
7 pineapple rings packed in juice, drained
7 maraschino cherries
Directions
Preheat the oven to 350 degrees F. Spray a round cake pan with nonstick spray (butter flavored, if available) and set it aside.
To make the glaze: Put butter in a small microwave-safe bowl and microwave for about 15 seconds, just until melted. Add brown sugar and mix well. Set aside.
To make the cake: Combine cake mix with baking powder in a large bowl. Mix well with a hand mixer. Add club soda and applesauce, and stir until smooth. Set aside.
Spread glaze evenly along the bottom of the cake pan. Blot pineapple rings and cherries with paper towels to remove any excess moisture. Lay the pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring.
Evenly pour the batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Allow the cake to cool for 15 to 20 minutes, until just slightly warm. Firmly and securely place a large plate over the pan, and carefully flip so the plate is on the bottom. Gently lift the pan to release the cake. If you have trouble releasing it, pop it in the oven for a few minutes.
Cut into 8 slices ....

SLOW COOKER JALAPENO POPPER CHICKEN TAQUITOS

3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
⅓ cup jarred whole or sliced jalapenos, roughly chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas
1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite)
optional toppings: fresh cilantro, additional jalapenos, dipping sauces such as ranch or salsa.

INSTRUCTIONS
Add chicken, ½ cup water, cream cheese, jalapenos, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken) minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray. Use two forks to shred chicken and stir it in with the other contents of the crockpot. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas). Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes watch carefully so they don't burn)
Serve warm with dipping sauces and toppings if desired.

MUSICAL FRUIT MELODIES

MUSICAL FRUIT MELODIES
2 c. chunked fresh pineapple 1 firm lg. banana peeled, sliced 1 c. seedless grapes 1 orange, peeled and sliced 1 red apple, cored and sliced 1 c. pitted prunes 1 c. pitted dates DIPPING SAUCE: 1 carton (8 oz.) low-fat vanilla yogurt 1 c. chopped strawberries Arrange fruit on platter. Combine yogurt with strawberries in small bowl. Put bowl on platter in center. Makes 8 servings

Cheesy Chicken and Rice Green Chile Enchiladas

 

4 cups cooked rice
3 cups diced cooked chicken, I used a combination of dark and white meat
28 ounces crushed tomatoes
28 ounces petite diced tomatoes
Optional: 1 1/2 cups cooked black beans or (1) 14 ounce can, drained
3 tablespoons4 cups cooked rice
3 cups diced cooked chicken, I used a combination of dark and white meat
28 ounces crushed tomatoes
28 ounces petite diced tomatoes
Optional: 1 1/2 cups cooked black beans or (1) 14 ounce can, drained
3 tablespoons Mexican spice mix (taco seasoning can be substituted) Recipe Below
1 cup roasted and peeled, finely chopped green chile (substitute frozen or canned if fresh is unavailable)
18 white corn tortillas, cut into wedges (as pictured below)
2 cups green chile sauce
2 cups additional green or red chile sauce
6 cups shredded cheese mix of your choice (pepper-jack, Monterrey jack and cheddar all work well)
Optional: sour cream and tortilla chips for serving

Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a deep 9x13 dish (or 2 smaller dishes). Layer the tortilla wedges across it and then spread 1/3 of the chicken and rice mixture on top of the tortillas. Sprinkle generously with cheese. Layer more tortillas across the top and pour 1 cup of red or green sauce across the tortillas. (taco seasoning can be substituted)
1 cup roasted and peeled, finely chopped green chile (substitute frozen or canned if fresh is unavailable)
18 white corn tortillas, cut into wedges (as pictured below)
2 cups green chile sauce
2 cups additional green or red chile sauce
6 cups shredded cheese mix of your choice (pepper-jack, Monterrey jack and cheddar all work well)
Optional: sour cream and tortilla chips for serving

Preheat the oven to 350 degrees. In a large mixing bowl, combine the rice, chicken, beans, tomatoes, green chile and spices. Pour 1 cup of the green chile into the bottom of a deep 9x13 dish (or 2 smaller dishes). Layer the tortilla wedges across it and then spread 1/3 of the chicken and rice mixture on top of the tortillas. Sprinkle generously with cheese. Layer more tortillas across the top and pour 1 cup of red or green sauce across the tortillas.

 

 

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Homemade Mexican Spice Mix / Taco Seasoning Mix

 (large batch printable recipe)

4 tablespoons of chili powder, I used NM Red Chili Powder

1 teaspoon red pepper flakes

¼ teaspoon cayenne pepper

1 teaspoon oregano

2 teaspoons smoked paprika

2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

In a small bowl, stir together all of the spices. Store the seasoning mix in an airtight container. I keep mine in a glass mason jar in my spice cabinet.