For cake

1. Preheat oven to 350. Grease a tube pan or baking pan of choice (2- 9 inch pans or a 9×13) I have only done it in a tube and bundt pan, so I can't vouch for the outcome in others!), set aside

2. In a large mixing bowl, combine cake mix, pudding mix, applesauce and vanilla. Mix until combined.

3. Add eggs, mix

4. Add water, mix until combined and then beat on medium speed for 2 minutes

5. Pour into prepared pan and bake for 40-50 minutes or until toothpick inserted in center comes out clean.

6. Cool for 10 minutes. If using a pan other than a 9×13, remove from pan and let cool completely.

For Frosting

1. While cake is baking, prepare frosting.

2. In a mixing bowl, combine pudding mix and 1 cup of cold milk. Whisk until combined. Let sit 5 minutes.

3. Fold in 8 oz fat free cool whip.

4. Refrigerate until ready to use, when cake is completely cool.

To finish

1. Frost cake. Cut into 15 servings. Store cake in refrigerator.

1. Mix together soup and milk. Put about 1/3 of mixture in the bottom of the crock pot
2. Slice a pocket into each chicken breast. Place 2 pieces of ham and 1 slice of cheese in each pocket.
3. Place chicken in crockpot
4. Pour the remaining soup mixture over chicken breast
5. Mix stuffing mix and 1/2 cup hot water. Spread over chicken in crock pot
6. Cook on low 4-6 hours until chicken is cooked through

1. Place apples in slow cooker.

2. In a bowl, mix together cornstarch and water. Whisk to dissolve. Add in brown sugar, cinnamon, nutmeg, salt. Whisk to combine.

3. Pour over apples in crockpot.

4. Cook on high for 2 1/2 to 3 hours

5. Serve with redi whip or ice cream

1. Combine all ingredients and mix well. Refrigerate at least 2 hours or overnight. Using a small scoop (check my Amazon store front on the home page to see the one I use), scoop out 34 balls onto a cookie sheet lined with a silpat mat or wax or parchment paper. Place in fridge until solid. Store in airtight container in refrigerator.

1. Pound chicken thin between 2 pieces of wax paper or plastic wrap. If too big after pounding, cut into smaller pieces

2. In a shallow bowl or pie plate, combine flour, salt, pepper and garlic powder. Set aside

3. In a large skillet, melt 2 Tbsp light butter and 1 Tbsp olive oil together until the butter is melted. Dredge chicken in flour, shake off excess. Brown the chicken in the butter until lightly browned, about 5 minutes. Turn chicken and cook on other side 3-5 minutes. Do in batches if need be. Remove to a plate and keep warm

4. Add remaining 2 Tbsp of light butter to pan and heat until melted. Add the mushrooms and onions and cook until well browned and softened and liquid is evaporated. Add the garlic and stir and cook for 30 seconds.

5. Pour the wine into the pan and scrape the bottom to deglaze. Add the chicken broth, mustard and half and half. Bring to a boil and cook for 5 minutes. Stir in the cornstarch slurry. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken heated through. Season with salt and pepper to taste.

1. Mix together soup and milk. Put about 1/3 of mixture in the bottom of the crock pot

2. Slice a pocket into each chicken breast. Place 2 pieces of ham and 1 slice of cheese in each pocket.

3. Place chicken in crockpot

4. Pour the remaining soup mixture over chicken breast

5. Sprinkle dry stuffing mix over the top. Pour melted butter over stuffing.

6. Cook on low 4-6 hours until chicken is cooked through

1. In a large pot, place soup bone, onion, celery, pot herb, meat and enough water to fill the pot about 3/4 full. Bring to a boil and then let simmer for 1 hour.

2. Add cabbage, barley and crushed tomatoes. Bring back to a boil and then simmer for 30-40 minutes.

3. Remove bone, pot herb, celery and any large pieces of remaining onion

4. Add frozen mixed veggies, can of white corn and cook for about 30-40 more or until veggies are tender.

5. ***Take care not to break open the chili pepper when stirring, adding ingredients or removing at the end…it will get hot!***

6. I like to serve the soup with a tablespoon of ketchup stirred into each bowl – yes, I know, sounds crazy but it's DELISH and some nice crusty bread!

1. Cook macaroni according to directions. Let cool.

2. In a large bowl, mix macaroni (may have to wet it with cool water while its in the strainer after it cools to "unstick" it) , 3/4 cup of mayo, celery, onion, salt and pepper. Reserve 1/4 cup of mayo to mix in right before serving.

3. Refrigerate at least 2 hours before serving. Mix in remaining 1/4 cup of mayo right before serving. Will keep in fridge for 5 days.

1. Cook and crumble turkey sausage

2. Cube bread

3. Mix all ingredients together, add sausage, mix.

4. Pour into a 9×13 pan that has been sprayed with non stick spray. Bake uncovered at 350 for 45-55 minutes or until eggs are set

5. Can be made and refrigerated for up to 3 days ahead of baking

1. Pre-heat your oven to 425F.

   Rinse the chicken and pat dry the outside skin thoroughly with paper towels. Add the lemon half and garlic cloves to the inside of the chicken and tie the legs together with a bit of cooking twine. Tuck the wing tips under the breast.

   Slice the onion into rings and place in the bottom of a dutch oven or pan that can be used on top of the stove. Place the chicken on top of the onions. Brush with the melted butter and season with salt and pepper or dried herbs. Add a few tablespoons of water to the bottom of the pan to prevent the onions from burning.

   Place the pan UNCOVERED in the preheated oven for one hour. Remove the pan after one hour and check the onions. Add more water if the onions are getting too dark around the edges. Return to the oven for an additional 30 minutes. After the 30 minutes, remove the chicken from the oven and move it to a platter to cool.

   Carefully remove the lemon from the chicken and squeeze some of the juice and pulp into the pan juices and onion. Alternately, when removing chicken from the pan, make it a point to insert a fork into the lemon so that the juices will drain back into the pan. Place the pan of juices and onion on a stove burner set to medium and simmer the sauce until it has thickened slightly. Serve the pan sauce along with the chicken.

   If you prefer a thicker gravy, you can thicken with a cornstarch slurry!