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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Cranberry Pistachio Biscotti

2T Vodka
1c Dried cranberries
2c Unbleached all-purpose flourq
1c Granulated sugar
1t Baking powder
1/2t Baking soda
1/2t Salt
2 Large eggs
2 Large egg whites
2t Pure vanilla extract
1T Grated orange zest
1c Shelled natural pistachios(unsalted)

1. Preheat the oven to 325 degrees. Line 2 cookie sheets with baking parchment. Sprinkle the vodka over the cranberries and set aside.
2. Place the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer fitted with a paddle and stir to blend. Add the eggs, egg whites, vanilla extract, and orange zest and beat on low speed until the dough just comes together. Remove the bowl from the mixer and fold in the cranberries with their vodka and the pistachios.
3. Remove the dough to a lightly floured surface and divide into 3 equal pieces. Shape each piece of dough into a log about 12 inches long and 2 inches in diameter. Place two of the logs 4 inches apart on one of the prepared cookie sheets and the third log on the other.
4. Bake for 30 minutes, until the logs are firm to the touch and turn a light golden color. Remove from the oven and place cookie sheets on wire racks. Let them cool for 10 minutes. Reduce oven temperature to 300 degrees.
5. Slide the baked logs onto a cutting board. Using a long serrated knife, cut each log diagonally into 1/2-inch slices. Arrange the biscotti, cut sides down, on the cookie sheets. Bake for an additional 15 minutes on each side, until dry and toasted to a light golden color.
6. Remove the biscotti to a wire rack and let cool completely. Store them at room temperature in an airtight container. They will keep for up to a month.

Yield: about 40 biscotti

Peach Dump Cake

This dish is excellent with a scoop of french vanilla ice cream on top!

1 28 1/2 oz. can of peaches with syrup
1 box yellow cake mix
1 stick butter

Pour peaches and syrup into a dutch oven or large baking dish. Dump the cake mix over the peaches. Cut the butter into 4 or 5 pieces and put on cake mix. Cover. Bake at 350 degrees until bubbly (about 50 minutes).

*For outdoor cooking, set the dutch oven on approximately two dozen hot coals; put approximately 18 pieces of charcoal on the lid. Check after 30 minutes; continue checking until slightly browned at the edges and bubbly in the middle.

Connie's Beans

(also available at www.chuckwagondiner.com)


1 Lb. Bacon, fried crisp, broke into 1 inch pieces
1 Lb. Italian Sausage, cooked, then sliced
1 16 Oz. Can of Tomato Sauce
1 Large Can Dark Kidney Beans
3 Cans Cut Green Beans
2 Cans Lima Beans
2 Medium Cans Baked Beans, Homestyle
2 Tbsp. Mustard
3/4 Cup Brown Sugar
1/2 Tsp. Garlic Powder


Directions:Put all the ingredients in a large pot or dutch oven. Simmer 1-2 hours. Serve with biscuits on the side. Delicious.

Black-bottom Cupcakes

1 8 oz. pkg cream cheese
1/4 C. cocoa
1/2 c. SUGAR
1 tsp. soda
1 egg, beaten
1/2 tsp. salt
1/8 tsp. salt
1 C. water
1 6 oz. pkg chocolate chips
1/3 C. salad oil
1 1/2 C. flour
1 T. vinegar
1 C. sugar
1 tsp. vanilla

Combine the cream cheese, sugar, egg, and salt. Stir in chocolate chips and set aside. This is the topping for batter.
Batter: sift flour, sugar, cocoa, soda, and salt. Add water, salad oil, vinegar, and vanilla. Fill muffin pans 1/3 full of cocoa batter. Top with 1 T. of cream cheese mixture. Bake at 350 for 20 to 25 minutes. 18 full size cup cakes or 3 dozen mini.