Archives for April 2014

Cranberry Crockpot Chicken


cranberry crockpot chicken




I love easy recipes. This recipe is easy and good at the same time.

How cool is that?

What You Need

6 or 7 boneless chicken breasts
1 can  (16 oz.) whole berry cranberry sauce
1 bottle  KRAFT Classic CATALINA Dressing
1 envelope onion soup mix

Make It

PLACE chicken in bottom of crockpot.

MIX remaining ingredients; pour over chicken.

Cook chicken 7-8 hours in a crockpot.

Pour over rice and enjoy.

This is a Kraft recipe that I changed for the crock pot.




Rainbow Layer Cake

Rainbow Layer Cake






This is a recipe from Kraft that I made some changes to.
2 pkg.  (2-layer size each) white cake mixes, divided
3 Tbsp.  (1/2 to 3-oz. pkg.) each JELL-O Strawberry Flavor Gelatin, Orange Flavor Gelatin, Lime Flavor Gelatin  and Berry Blue Flavor Gelatin (I used the 3 oz. box in each layer)
1 and 1/3 cup   Sour Cream
1 and 1/3  cup  powdered sugar
1 tub  (16 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350ºF.

GREASE and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare batter from 1 pkg. cake mix as directed on package.  Pour half into separate bowl.  Add dry strawberry gelatin mix to batter in one bowl; mix well.  Stir dry orange gelatin mix into remaining batter.  Pour into prepared pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean.  Cool cakes in pans 15 min.; remove from pans to wire racks.  Cool completely.

REPEAT with remaining cake mix and dry gelatin mixes, washing pans between uses.

MIX sour cream and sugar in large bowl until blended; gently stir in COOL WHIP.  Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each layer before covering with next layer.  Frost top and side with remaining COOL WHIP mixture.  Refrigerate 2 hours.

Another choice is to half the icing mixture and use in-between layers. Cover the outside  with a cream cheese icing.

Great  for Easter.