Cherry Dump Cake from “Thanks for the Free Parking”

• 1 large can crushed pineapple
• 2 cups cherry pie filling
• 1 white cake mix
• 1/2 cup quick cooking oats
• 1/2 cup chopped pecans
• 1 stick melted butter

Spread pineapple in a large baking pan (ungreased). Spread pie filling over pineapple. Sprinkle cake mix over pie filling; sprinkle oats, and pecans over cake mix. Pour melted butter over the top. Bake at 325 degrees for one hour.

Alphabet Soup from “Meet the Arla Sisters”

• 6 cups chicken broth
• 1 and 1/2 cup water
• 2 bay leaves
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 clove garlic, minced
• 1 tsp. olive oil
• 2 skinless, boneless chicken breasts, cut into bite-sized pieces
• 3 ounces alphabetini pasta

In a large saucepan, bring broth and water to a boil. Add bay leaves, onion, carrot and garlic. Reduce heat and simmer, uncovered, for 10 minutes.

Heat oil in a medium skillet over medium heat. Add chicken, cook and stir until golden brown.

Add chicken and pasta to soup; simmer, uncovered, for about 10 minutes, or until pasta is cooked. Remove bay leaves before serving.

Quick Sour Cream Chicken Enchiladas from “Daddy”

• 2 pkgs. pre-cooked, diced chicken
• 1 16 oz. carton sour cream
• 1 can cream of chicken soup
• 1/2 small onion, chopped
• 1 1/2 cups Monterey jack cheese
• Tortilla chips
• Jalapeno slices

Mix soup and sour cream, thin with about 1/4 cup water or milk. Mix chicken, onion and 1 cup of cheese. Grease a 9-inch square baking dish. Place about 1/2 cup soup mixture on bottom, add thick layer of tortilla chips, top with chicken/cheese mixture, cover with half of remaining soup mixture. Repeat chips/chicken/soup layering once more. Cover with foil and bake at 350 for about 25 minutes. Uncover and continue baking until bubbly. Top with remaining of cheese and jalapeno slices.

Sugar and Spice Bacon from “Of Wives and Housekeepers”

• 1 pound bacon, room temperature
• 1 1/2 cup brown sugar
• 2 tsp. cinnamon

Mix cinnamon and sugar. Cut bacon in half, crosswise. Coat bacon in sugar mixture. Place on baking sheet, twisting each piece. Bake in 350 degree oven for about 15 to 20 minutes. Watch carefully as sugar burns easily.

Grandmother Leopard’s Tea Cakes from “Grandmother Leopard”

• 2 cups flour
• 1 cup sugar
• 2 tsp. baking powder
• 1 tsp. vanilla
• 6 Tbsp. butter
• 1/4 cup milk
• 1/2 tsp. salt
• 1 egg, well beaten

Cream butter with sugar. Mix salt, flour and baking powder and work together with milk and egg. Roll out on a lightly floured surface and cut out. Bake at 350 degrees until lightly browned. Best served with strong, sweet tea and lots of laughter.