Darlene Michaud

Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
2 lb boneless skinless chicken thighs
1 medium red bell pepper, chopped (about 1 cup)
1 jar (24 oz) marinara pasta sauce

DIRECTIONS:

1: Spray 4-quart slow cooker with cooking spray.

2: Place chicken in slow cooker.

3: Top chicken with bell pepper and pasta sauce.

4: Cover and cook on Low heat setting 4 to 5 hours.

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Darlene’s Tips:  You could also add other ingredients like chopped onion, mushrooms, black olives or whatever you like. Serve over pasta or rice or with a baked potato.  Cut the chicken up and serve hot in a sub roll and top with cheese of your choice for a delish sub sandwich.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 lb sausage links, cut into 1-inch slices
1 1/2 cups sliced onions
2 medium red, yellow or green bell peppers, cut into strips (about 2 cups)
1/2 teaspoon Italian seasoning
1 can (14.5 oz-ish) crushed or diced tomatoes, undrained

DIRECTIONS:

1:  Cook sausage in a 12-inch skillet 8 to 10 minutes or until no longer pink and completely cooked (use non-stick cooking spray or butter if needed). Transfer to plate. Leave any dripping in the skillet.

2: Reduce heat to medium and add onions, peppers and seasoning to the skillet. Cook 8 to 10 minutes, stirring occasionally, until tender.

3:  Stir in tomatoes and sausage and heat to simmering, stirring occasionally, until completely heated through.

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Darlene’s Tips:  Use any sausage you like. Even ground sausage will work. Top with parmesan cheese if desired.  You can also add garlic or any other ingredients you want.  You can also add extra crushed tomatoes or diced tomatoes and serve over pasta or rice.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 box yellow cake mix
plus water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) vanilla instant pudding
2 cups milk
1 container of chocolate frosting

DIRECTIONS:

1: Heat oven to 350°F. Spray bottom of 15 x 10 x 1-inch sheet pan with cooking spray.

2: Make cake batter as directed on box. Pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

3: Poke holes with the handle of a wooden spoon (or whatever you have) almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4: In medium bowl, beat pudding mix and milk with whisk 45 to 60 seconds or until slightly thickened but still pourable. Carefully pour over cake, spreading evenly over surface. Work back and forth to fill holes, tapping pan lightly on counter several times. Refrigerate 2 hours.

5: In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds or until slightly warmed and thinner consistency. Quickly spread evenly on top of cake up to edges and refrigerate until set, about 1 hour. Cut as desired and serve. Store leftovers covered in refrigerator.

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Darlene’s Tips:  If you don’t have a sheet cake pan, just bake your cake in whatever cake pan you normally use and bake as directed on the box. Then poke that cake. You can even make cupcakes and poke those.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 box Betty Crocker Cinnamon Streusel Muffin and Quick Bread Mix
2/3 cups milk
1/4 cup butter, melted
2 eggs
1 can (21 ounce) cherry pie filling

DIRECTIONS:

1:  Preheat oven to 425°F. In a large bowl, whisk together the muffin mix (setting the streusel packet aside for later), milk, melted butter and eggs until smooth.

2:  Spoon batter into 12 muffin tins lined with cupcake wrappers, about half to 2/3 full.

3:  Scoop 2 tablespoons of cherry pie filling on top of the batter. For best results, scrape some of the sauce off the cherries.

4:  Sprinkle streusel topping over each cupcake.

5:  Bake in preheated oven for 15-20 minutes, or just until the edges of the cupcakes are golden brown and the centers are set. Cool before removing from muffin tins and serving.

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Darlene’s Tips:  You can use any muffin mix that you want and skip the streusel topping. You can also use various pie filling like apple, blueberry (would be awesome on top of blueberry muffins) or try some pieces of canned fruit like peaches or pineapple.  My Dollar Tree has cans of cherry pie filling for just a buck. Check your dollar store!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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