Jello Poke Cake

1 box white cake mix
water, oil, and egg whites called for on cake mix box
1 box (4 serving size) any flavor gelatin
1 cup boiling water
1/2 cup cold water
1 conatiner (8 oz.) Cool Whip

Heat oven to 350 degrees.
Make and cool cake as directed for a 9x13 pan.
Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water unitl smooth; stir in cold water. Pour over cake. Refrigerate at least 2 hours. Frost with Cool-Whip; garnish with fruit if desired.
Store in refrigerator.

Cheesy Baked Hash Browns

1 large bag of frozen shredded hash browns
1 can of condensed cream of mushroom soup
1 pint (16 oz) sour cream
1/2 cup melted butter
2 cups shredded cheddar cheese
1 tube of Ritz crackers - crushed

Pour uncooked bag of hash browns into large bowl. Add the next 4 ingredients and mix well. Pour and spread evenly into a 9x13 ungreased baking dish. Sprinkle with crushed crackers over the top. Bake at 400 degrees for 1 hour.

Apple Dumplings with Mountain Dew

2 whole Granny Smith apples
2 cans crescent rolls
2 sticks salted butter
1 1/2 cups sugar
1 tsp. vanilla
cinnamon, to taste
1 can Mountain Dew

Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountian Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 for 40 minutes. Serve warm with ice cream and sweet sauce from the pan.

Puff Up Pancake

1/3 to 1/2 cup butter or margarine

5 eggs

1 1/4 cups milk

1 tsp. vanilla

1 1/4 cups flour

Melt butter in 9x13 pan in oven while oven is preheating to 425 degrees. Mix eggs, flour, and milk with wire whisk or use blender. Add batter to dish and bake for 20 - 25 minutes. Serve with fruit and powdered sugar or syrup.

Enjoy!

7-Up Chicken

1 cup vegetable oil

1 cup soy sauce

1/4 tsp. garlic powder

1 tsp. horseradish sauce

2 cups 7-Up

4 to 6 chicken breasts

Mix all ingredients together and marinade the chicken overnight. The longer the better!

Grill and Enjoy!

French Toast Bake

8 slices day-old French bread (1 inch thick)

5 eggs

2 1/2 cups milk

1 cup packed brown sugar, divided

1 tsp. vanilla

1/2 tsp. ground nutmeg

1 cup chopped pecans, optional

1/4 cup butter or margarine, melted

2 cups fresh or frozen blueberries, optional

Arrange bread in a greased 9x13 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yields: 6 - 8 servings

Snicker Apple Salad

6 Granny Smith, Red Rome or Jonathan apples, cored & diced

6 Snicker candy bars, cubed

2 (3 oz.) pkg. instant vanilla pudding

2 cups milk

1 (12 oz.) Cool-Whip

Mix together pudding and milk; beat. Fold in Cool Whip. Add apples and cubed candy bars. Fold together. Chill at least 1 hour.

This can be cut in half to make a smaller salad.