Marilyn Breedlove Recipes

Pineapple Orange Cake
Cake
1 box yellow cake mix
4 large eggs
1/3 cup vegetable oil
1 small box vanilla instant pudding mix
1 (20-ounce) can crushed pineapple, drained (reserve juice)
11/3 cups pineapple juice
2 (15-ounce) cans mandarin oranges, drained
Combine cake mix, eggs, oil, pudding mix, pineapple and pineapple juice. Fold in mandarin oranges. Pour batter into a greased 9×13-inch pan and bake for 35 minutes at 350 degrees.
Frosting
1 (20-ounce) can crushed pineapple, drained
1 (16-ounce) container Cool Whip
1 small box vanilla instant pudding mix
Combine ingredients and frost cake after it has cooled. Refrigerate for several hours before serving.
Sugar-Free Piampña Colada Pie
1 deep dish pie crust
2 cups lowfat milk
1 small box vanilla sugar-free instant pudding mix
1 (20-ounce) can crushed pineapple, drained
1 (6-ounce) package frozen coconut
1 (8-ounce) container sugar-free Cool Whip
Bake pie crust as directed and set aside to cool. In a large bowl, combine milk and instant pudding mix. Let sit until mixture starts to thicken. Fold in drained pineapple and coconut. Top with Cool Whip. Refrigerate until ready to serve.
Million Dollar Pies
1 can sweetened condensed milk
1/2 cup lemon juice
1 (16-ounce) container Cool Whip
2 (15-ounce) cans fruit cocktail, drained
2 (15-ounce) cans mandarin oranges, drained
2 graham cracker pie crusts
Add each ingredient one at a time and blend well. Divide mixture evenly between pie crusts and refrigerate.
Five-Layer
Hamburger Casserole
1 can whole kernel corn, drained
1 can green peas, drained
5 to 6 medium red potatoes, peeled and diced
1 can stewed tomatoes, drained
1 pound ground beef
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
In a 9×13-inch baking dish, spread corn, then peas. Boil potatoes until tender, drain and pour on top of peas and corn. Add tomatoes.
Brown ground beef in skillet and drain. Add mushroom soup, stir and simmer about 5 minutes. Pour on top of other ingredients. Sprinkle cheese on top. Bake at 350 degrees until cheese is melted, 15 to 20 minutes.
Chicken Parmesan
6 to 8 bone-in chicken breast halves, skinned
1/2 cup lemon juice
1 teaspoon garlic powder
Bread crumbs from 8 slices whole wheat bread
1 cup shredded Parmesan or Mozzarella cheese
Rinse and place chicken breast halves on aluminum foil in a baking pan. Saturate in lemon juice and sprinkle with garlic powder. Roll chicken in bread crumbs and sprinkle the cheese over them. Cover the pan with foil and bake at 350 degrees for 2 hours. The bread crumbs will absorb the liquid and the chicken will be juicy and tender.
Sugar-Free Strawberry Pie
1 deep dish pie crust
1 (16-ounce) container strawberries, washed and sliced
1 box sugar-free strawberry gelatin
2 tablespoons cornstarch
2 cups cold water
Extra sugar-free sweetener (optional)
1 (8-ounce) container sugar-free Cool Whip
Bake pie crust according to directions. Place sliced strawberries in bottom of cooled crust.
In a saucepan, combine gelatin, cornstarch and water. Add sweetener if desired. Cook over medium heat, stirring often until liquid starts to boil. Remove from heat. When filling has cooled, pour over strawberries. Refrigerate until filling is set. Spread Cool Whip over pie or place a dollop over individual slices.

NEMS Daily Journal