Pinapple Pudding Cake

1 (18.5 oz) package yellow cake mix...plus the ingredients to make cake (do not use the pudding in the mix type)

2/3 cup sugar

1 (20 oz.) can crushed pineapple

1 (6 oz.) package instant vanilla pudding mix

1 tub non-dairy whipped topping

flaked or shredded coconut, toasted if desired

1. Spray a 9x13 inch cake pan with non-stick spray, bake the cake according to package directions.

2. Put holes into the top of the cake with a fork when cake comes out of oven and is still hot.

3. Mix pineapple and sugar in medium bowl and pour over cake.

4. Prepare pudding according to the package directions and pour over cake.

5. Chill in refrigerator until completely cooled.

6. Spread whipped topping over cooled cake and sprinkle coconut on top.

7. Keep refrigerated.

A yummy cake that is moist and flavorful. The toasted coconut adds a nice little crunch. 

Source: Adapted from momswhothink.com

Raspberry Vinegarette Salad

This salad was soooo good! Full of flavor, crunch and lots of healthful goodies. To be honest, only Doug and I were home for dinner, but we loved it! I found the recipe on Pinterest. I have had so-so luck with the recipes from Pinterest, but this one is definitely a keeper. Here's what ya need to put it all together...

2-3 Romaine Hearts, chopped

1-2 apples, chopped ( I used Jazz apples)

6 slices Bacon, cooked and chopped

1 cup English Walnuts, roughly chopped

1/2 cup crumbled Feta Cheese

Dressing: 

1 cup Sugar

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

 I only made 1/2 a recipe for Doug and I. The dressing makes a lot and I only used 1/2 ( 1/4 of the original recipe) of what I made for our salads.

I served this with grilled Chicken breast on the side, but you could easily add the chicken to the salad for a yummy salad dinner. Either way it is an easy, tasty and healthy meal!

Source: Adapted from Clusters of Carlyn

Crockpot Chicken Fajitas

1 1/2 onion, sliced

1 green pepper, sliced

1/2 red pepper, sliced
3-4 chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt

Additional ingredients:
fajita size flour tortillas
toppings such as shredded cheddar, lettuce, tomato, sour cream, pico de gallo...

 Layer onions and peppers in bottom of crockpot.

Lay chicken over veggies.

Pour chicken broth over top.

Sprinkle spices over all.

Cover and bake on high for 5-6 hours.

Remove chicken and shred with two forks. return to crock pot with veggies.

I transferred chicken and veggies to a serving dish.

When ready to eat, use a slotted spoon to scoop up chicken and veggies onto warmed tortillas.

Top with desired toppings.

 When this is cooking, your house smells so delicious! J came home from football practice, walked in and said "Mom, dinner smells great. It's almost the best part of the meal!" He has an incredible sense of smell and appreciates when the house is full of good cooking aroma! 

Oh, he liked the way it tasted too...