Brown Sugar Cake *

 1 pkg (2 layer size) yellow cake mix

1 pkg (3.4 oz) vanilla flavor instant pudding

4 eggs

2/3 cup sour cream

2/3 cup water

1/2 cup oil

1 cup packed brown sugar

1 cup chopped pecans

2 tsp powdered sugar

1/2 tsp cinnamon

Heat oven to 350.  Beat cake, pudding, eggs, sour cream, water and oil with mixer until well blended.  Add brown sugar and nuts; mix well.  Pour into greased bundt pan or 13x9 dish.  (Cooking times will vary depending on which vessel you choose).  Bake 40 minutes to 1 hour or until toothpick inserted near center comes out clean.  Cool cake in pan 15 minutes. Loosen cake from sides of pan and invert onto cooling rack.  Cool cake completely.  Mix powdered sugar and cinnamon together and sprinkle on cake top with sifter or sieve.  

Serves 16

Chicken Bacon Ranch Pizza *

 1 can (11 oz) refrigerated thin pizza crust

1/2 cup ranch dressing

12 oz cooked chicken, cut into bite size pieces

4 slices crispy cooked bacon, coarsely chopped

1/4 cup chopped onion

1 large plum tomato, seeded and chopped

4 oz shredded cheddar cheese

4 oz shredded mozzarella cheese 

Heat oven to 400.  Spray 15x10 inch cookie sheet with nonstick spray.  Unroll dough on cookie sheet; starting at center, press dough into 15x10 inch rectangle.  Spread ranch dressing evenly over dough.  Top with remaining ingredients.  Bake 14-17 minutes or until crust is golden brown and cheese is melted.  

Serves 8

Chicken Pasta Caesar Salad *

 3 cups uncooked whole wheat pasta (8 oz)

6 cups torn romaine

3 cups coarsely shredded rotisserie chicken

2 tomatoes, chopped

1/2 cup shredded parmesan cheese

1/2 cup creamy ceasar salad dressing

1/2 cup slivered almonds, toasted

Cook pasta according to package directions.  Drain, rinse with cold water and drain again.  Toss with remaining ingredients.  Serve immediately.  

Serves 6

Texas Sheet Cake *

 Cake:

1 cup unsalted butter

4 heaping tablespoons cocoa powder

2 cups all purpose flour

2 cups sugar

1/2 tsp salt

1/2 cup sour cream

1 tsp baking soda

2 eggs

Frosting: 

1/2 cup unsalted butter

6 Tbsp milk

4 Tbsp cocoa powder

16 oz confectioners sugar

1 tsp vanilla extract

1 cup chopped pecans or walnuts

Heat oven to 375. Coat 15x10 pan with nonstick cooking spray.  Place butter, 1 cup water, and cocoa in a saucepan.  Heat to boiling, stirring occasionally.  Remove from heat.  Add flour, sugar, and salt.  Stir in sour cream, baking soda and eggs.  Mix until blended; pour into prepared pan.  Bake at 375 for 22 minutes.  

Place butter, milk and cocoa in a saucepan.  Heat to boiling, stirring until bubbly.  Remove from heat; beat in sugar, vanilla, and nuts**.  Spread on cake until warm.   (**you can sprinkle nuts on top of frosting instead of mixing in if preferred)

This cake is so delicious and moist. 

Makes 24 servings

Apple Cranberry Pecan Stuffing *

2 cups apple juice

2 Tbsp butter

6 oz package stuffing mix for chicken

1 small apple, chopped, peeled or unpeeled is fine especially if chopped into small enough pieces

1/2 cup cranberries

1/4 cup chopped pecans, toasted

Bring juice and butter to boil in pot.  Add stuffing mix and fruit; mix lightly.  (If texture is too moist, cook on med heat for 1-2 minutes more: Cover and remove from heat.  Let stand 5 minutes.  Stir in nuts.