Chocolate Raspberry Pound Cake

1 C. seedless black or red raspberry preserves, divided
2 C. all-purpose flour
1 ½ C. sugar
¾ C. Hershey’s cocoa
1 ½ tsp. baking soda
1 tsp. salt
2/3 C. butter, softened
2 C. (16 oz.) sour cream
2 eggs
1 tsp. vanilla extract
Powdered sugar
Raspberry crème (follows)

Heat oven to 350. Grease and flour 12-cup tube or bundt pan. In small microwave-safe bowl, place ¾ C. preserves. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.
In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs ,vanilla and melted preserves; beat on medium speed of mixer 3-4 minutes or until well blended. Pour batter into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 min.; remove to wire rack. In small microwave-safe bowl, place remaining ¼ C. preserves. Microwave on HIGH 30 seconds or until melted; brush over warm cake. Cool completely. At serving time, sprinkle powdered sugar over top. Spoon Raspberry crème over slices.

Raspberry crème: Thaw 1 (10 oz.) pkg. frozen red raspberries in light syrup. Puree in food processor or blender. Strain to remove seeds; discard seeds. Blend 1 container (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 T. Chambord (raspberry-flavored liqueur) if desired.

Crockpot Apricot Chicken

6 frozen, skinless, boneless chicken breasts
1 pkg onion soup mix
1/2 C. Russian Dressing
1 C. apricot preserves

In a 3-4 quart slow cooker arrange chicken pieces. Mix remaining ingredients and pour over chicken. Cook on low for 6-8 hours or until thoroughly cooked. serve with noodles or spaetzel.

Not Your Mother's Tuna Casserole
Serves 4

1 box Kraft Macaroni and Cheese, Premium White Cheddar
1/2 onion, chopped
1 can white solid albacore tuna, drained
1/2 tablespoon butter
1/2 tablespoon olive oil
1/2 cup skim milk
1 cup saltine cracker crumbs
1 cup Kraft 2% Sharp Cheddar Cheese, shredded

Preheat oven to 350 degrees.

Boil water to make boxed mac and cheese. Cook the pasta and drain. My advice is to cook it a little less than the box calls for. In the meantime, chop your onion and open your can of tuna. In a medium sized skillet, melt your butter and oil together. Add the onion and saute till onion is translucent. Now add the tuna using your spatula to chop it up. Now add the milk, butter and sauce packet from the box and cook till nice and thick. Add the pasta back in and mix thoroughly. In a small bowl, mix the shredded cheese and cracker crumbs together.
Lightly grease a 2 quart casserole dish and place the mac and cheese mixture in there. Now top with cracker crumb mixture and bake till hot and bubbly, about 15 minutes.

Enjoy!!!

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