Baking with Betty

By Betty Heald | Jul 08, 2017

This week's column is dedicated to Chris; Welcome to the family!

Creamy Strawberry Freeze

1 (8 ounce) container whipped topping

1 (16 ounce) can strawberry pie filling

1 (14 ounce) can sweetened condensed milk

1 (20 ounce) can crushed pineapple, drained

1/4 cup lemon juice

Mix together above ingredients. Pour into a 13x9 inch pan and freeze. Serve frozen.

Berry Easy Red Chicken

6 to 8 skinless, boneless halved chicken breasts

1 (16 ounce) can whole cranberry sauce

1 envelope (1/3 cup) onion soup mix

1 (7 ounce) bottle Catalina salad dressing

Hot cooked rice

Preheat the oven to 350 degrees. Arrange the chicken breasts in a ungreased 13x9 inch pan. In a medium-sized bowl combine the cranberry sauce, dry soup mix, and Catalina dressing. Pour over the chicken and bake uncovered for 30 to 40 minutes. Serve over the rice.

Note: The sauce mixture is very abundant - you could bake much more chicken or store excess uncooked sauce for later use.

Crazy Potatoes

10 potatoes, washed and cubed

8 bacon strips

1 (4 ounce) package ranch dressing mix

2 cups mayonnaise

1 cup milk

3/4 pound sharp cheddar cheese, grated

Cook the potatoes in boiling, salted water until tender. Drain and place in a greased 13x9 inch baking dish. Cook the bacon in a skillet over medium-high heat until crisp; drain on paper towels cool and crumble. Preheat the oven to 375 degrees. Mix together the ranch dressing mix, mayonnaise, and milk. Add the grated cheese and mix. Pour over the potatoes. Sprinkle the bacon over the top. Bake for 30 minutes.

Chocolate Pudding Cake

Cake layer:

3/4 cup granulated sugar

1 cup all-purpose flour

2 tablespoons unsweetened baking cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

3 tablespoons butter, melted

1 teaspoon vanilla

Sauce layer:

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/4 cup unsweetened baking cocoa

1-1/2 cups water

Whipped cream or ice cream for serving

For the cake layer, preheat the oven to 350 degrees. Sift the sugar, flour, cocoa, baking powder and salt into a 9-inch square pan. Stir in the milk, butter, and vanilla. spread the batter evenly in the pan.

For the sauce layer, combine the sugars with the cocoa in a small bowl. Sprinkle the mixture over the batter. Pour the water over the top. Bake for 40 minutes. Serve with whipped cream or ice cream if desired.

Our thought for the week: "A crust eaten in peace is better than a banquet partaken in anxiety." — Aesop

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