Pie Filling Cake

Pie Filling Cake


¼ cup oil

1 package cake mix

2 eggs

½ cup water

1 can (20-23 oz.) pie filling


Preheat oven to 350. Pour oil into 9x13 cake pan; coat bottom of pan. Add cake mix, eggs and water to cake pan; stir till blended evenly. Spoon pie filling over cake mixture; use fork to fold pie filling in slightly for marbled effect. Bake 40-50 minutes at 350. Drizzle top of cake with glaze or sprinkle with powdered sugar.


Use any flavor combinations of cake mix/pie filling you like......devil's food cake mix with cherry pie filling or spice cake mix with apple pie filling are especially good.

Salsa Shrimp Dip

Salsa Shrimp Dip


4 oz. Cream cheese, softened

16 oz. Salsa

6 oz. Can tiny shrimp, drained

½ cup finely chopped celery

¼ cup finely sliced green onion


Beat cream cheese until smooth, gradually beat in salsa. Stir in shrimp, celery and green onions. Cover and refrigerate; good with snack crackers.

Mexican Chicken Casserole

Mexican Chicken Casserole


1 can cream of chicken soup

1 can cheddar cheese soup

1 can cream of mushroom soup

10 oz. Can tomatoes

4 cups cooked, cubed chicken

8 flour tortillas

2 cups shredded chedar cheese (do not use fat-free cheese)


Preheat oven to 350. Spray a 9x13 baking dish. Mix soups and tomatoes, stir in chicken. Arrange four tortillas to cover bottom and sides of baking dish. Top with half the chicken mixture. Layer two tortillas on top of chicken mixture; top with remaining chicken mixture. Add final 2 tortillas on top of the chicken mixture and top with shredded cheddar cheese. Bake 30 minutes.

Deviled chicken

Deviled chicken


6 chicken leg quarters

¼ cup melted butter

1 tablespoon lemon juice

1 tablespoon prepared mustard

1 teaspoon salt

1 teaspoon paprika

¼ teaspoon pepper


Preheat oven to 375. Place chicken in baking dish. Mix other ingredients and pour over chicken. Bake uncovered 50-60 minutes, basting occasionally.