Darlene Michaud

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

Caramel Apple Poke Cake Recipe

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INGREDIENTS:
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1 box Betty Crocker Super Moist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (20 oz) apple pie filling
1/2 cup caramel sauce
1 container (8 oz) frozen whipped topping, thawed
optional: 1/3 cup butterscotch morsels
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.

2:  In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling and beat 1 minute longer. Pour into pan.

3:  Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.

4:  Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel over cake, allowing it to fill in holes.

5:  Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel. Top with butterscotch morsels if desired.

Darlene’s Tips:  If you don’t have an electric mixer, you can beat by hand. Then maybe cut your apple pie filling (if it’s all large pieces) into smaller pieces and add to the batter and mix well. You don’t have to use a white cake mix. Use any cake mix and bake it as directed on the box using the ingredients stated on the box. A spice cake with apple pie filling and caramel might be delish!

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 test this recipe. I’m just posting so you can try it!

Chocolate Chunk Pudding Cookies Recipe

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INGREDIENTS:
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1 pouch (17.5 oz) Betty Crocker Double Chocolate Chunk Cookie Mix ()
1 box (3.9 oz) Jell-O chocolate-flavor instant pudding & pie filling mix
1/2 cup butter, melted
3 tablespoons water
1 egg
1 1/4 cups Reese’s Peanut Butter Cups minis (from 8-oz bag, )
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F.

2:  Mix cookie mix, dry pudding mix, melted butter, water and egg in large bowl with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

3:  Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Darlene’s Tips:  You can try this with any flavor cookie mix and any flavor pudding. You can add any flavor morsels instead of the reese’s minis. Add nuts if you like. Experiment!

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 test this recipe. I’m just posting so you can try it!

Cheddar Cracker Chicken Tenders Recipe

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INGREDIENTS:
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2 eggs
2 cups cheddar crackers, coarsely crushed (like Annie’s, Goldfish, Cheez-It, etc)
1 pound boneless skinless chicken breast
2 tablespoons melted butter
(see my tips below)

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DIRECTIONS:

1: Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.

2: Beat eggs in a shallow dish or pie plate. Place cracker crumbs in another shallow dish or pie plate.

3: Cut chicken breast into strips. Dip each strip into eggs then coat with cracker crumbs and place in pan. Drizzle with melted butter.

3: Bake 12 to 18 minutes or until chicken is no longer pink in center (165°F). Serve with your favorite dipping sauce.

Darlene’s Tips:  Place the crackers in a plastic bag and use a rolling pin or mallet to crush them. You could also cut the chicken into nuggets. Want them spicy? Add some cayenne pepper to the crackers! Serve with your favorite dipping sauce.

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

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