Almond Joy Cake

When sorting through my recipe box the other day I came across this recipe. To be honest I haven’t made this cake in sometime now, but still it is very tasty. If you or any of your loved ones like Almond Joy candy bars then you will want to try this recipe.

ALMOND JOY CAKE

1 Box Chocolate Cake Mix
Bake as directed on box.

Once removed from oven poke holes in the cake.

Filling:

1 cup evaporated milk
1 cup sugar
24 large marshmallows
1 (14 oz.) Coconut

Combine milk and sugar; add marshmallows and heat until melted. Add coconut. Pour over cake while hot.

Topping:

1 ½ cup sugar
½ cup evaporated milk
½ cup butter
1 ½ cup chocolate chips

Mix sugar, butter, and milk. Bring to a boil, add chips, and stir until melted.
Pour over top of cake. Sprinkle toasted almonds on top.

Quick & Easy Sides

Three Corn Casserole (top right)

1 can cream corn
1 can kernel corn
1 stick butter melted
1 cup sour cream
1 egg
1 box Jiffy Mix
1 egg

Drain kernel corn and mix the two corns together in a large bowl. Stir in sour cream and egg. Add butter, corn bread mix, and cheese.

Bake at 375 for 30-45 minutes.

* You can also add sautéed onion to the mixture. *


Green Bean Bundles (left side)

2 cans green beans
1 pack bacon
Garlic powder/salt (to taste)
1 stick Butter
½ cup Brown Sugar

Season beans (salt/pepper/nature seasoning).Wrap small handfuls of green beans in bacon (a half of piece should be plenty). Place in a baking dish. Melt butter, and then stir in brown sugar and garlic powder (more or less depending on bean season and taste). Pour butter mixture over the beans and bacon. Bake on 350 for 30 minutes. For the last few minutes move to top rack and broil until bacon is done and crispy.

Cheesy Chicken Stuffing (bottom right)

Zebra Cake

What you’ll need:

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1/2 cup confectioners' sugar

2 (3.5 ounce) packages instant vanilla pudding mix

3 1/2 cups milk

1 (8 ounce) container frozen whipped topping, thawed

32 ounces chocolate sandwich cookies with cream filling

DIRECTIONS

Chop cookies very fine in food processor.
Mix butter, cream cheese, and sugar in bowl.

In a large bowl mix milk, pudding and whipped topping together.

Combine pudding mixture and cream mixture together.

Layer in flower pot or trifle bowl, starting with cookies then cream mixture.
Repeat layers.Chill until ready to serve.

Black Jack Baby Carrots

(Have no idea why this picture won't flip)

Black Jack Baby Carrots

1 pack baby carrots
1/2 stick butter
2 tablespoons brown sugar
Salt & pepper

Cut carrots in half
Melt butter and sugar in pan
Stir in carrots
Salt and pepper to taste (the more pepper the better on these)

Cook on med/high (watching carefully) until carrots start to become tender. Turn to low and continue to cook until ready to sereve.

Mini Meat Cups

1 LB GROUND BEEF
1/2 C KETCHUP
1 T MUSTARD
2 T BROWN SUGAR
1 CAN BISCUITS
Shredded Cheese


Season, brown, & drain hamburger
(I add chopped onion to mine)
Mix together ketchup, mustard, and brown sugar
Pour over hamburger and stir well
Separate biscuits and press into shape of muffin tin.
(Individual cups)
Spoon meat mixture into cups
Bake at 400 for 10-15 (until biscuits look done).
Sprinkle with cheese and bake until melted.

This dish served up with some homemade mashed potatoes is some serious comfort food.

Cheesy Chicken Stuffing

4 large boneless skinless chicken breasts

6 oz. Mozzarella or Swiss cheese slices

1 can Cream of Chicken soup

1/4 cup white cooking wine

salt and pepper to taste

Pepperidge Farm Herb stuffing mix

1/2 stick butter, melted

Season chicken (I use Nature’s Seasoning)
Cube chicken and place in shallow buttered baking dish.
Place cheese on top of chicken
(I just break up slices and place on each piece of chicken)
Mix together soup, wine, and salt. Pour over chicken.
Top with stuffing (Cover generously)
Melt 1/2 stick butter and pour over stuffing
Bake at 350 for 45 min- 1 hour

Mexican Chicken

What you’ll need:

3-4 chicken breasts, boiled and cut into bite size pieces

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel

1-2 cups cheddar cheese

Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of baking dish.

Mix together the soups, Rotel and chicken and pour on top.
Top with another layer of torn tortillas.
Top with cheddar cheese.
Bake at 350 for 30 minutes or until cheese is bubbly.

Top with sour cream when serving.
This dish goes great with Spanish rice or a green salad. In my picture you can see I am serving plan ‘ole corn (straight out of a can- something I never said I would do). My kid loves this stuff. You would think she had never had “good” “fresh” vegetables.