Ok, so I bet you thought I forgot about my promise for my twist on Tater Tot casserole didn't you???  

Well the truth is that is partly true...... I totally forgot to take a picture of my casserole before we devoured it!  So I was going to hold off on the post until the next time I made it so I could include my own picture.... well the issue became that I had already made that casserole twice in as many weeks, PLUS made one for my weekly Bible study group so my family and I are a bit burned out on it and I'm honestly not sure when that will be!!  So I decided to use a pic that I didn't take and I'll insert my own the next time I make it! LOL

Image courtesy of Google Images

Ingredients:

1lb hamburger meat

1 onion (chopped)

2 cloves garlic (chopped)

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 can Evaporated milk

1 can RoTel tomatoes

1 bag tater tots

1 pkg shredded cheddar cheese

Brown hamburger meat, add onions and garlic just before the meat is done.  Cook 2-3 minutes until onions are tender.  

Line bottom of 9X13" pan with meat/onion mixture.  Mix soups, milk and tomatoes together in a large bowl.  Add a layer of 1/2 the tater tots and top those with soup mixture.  Add remaining tater tots and top with cheese.

Bake at 350 for 1 hour

Enjoy!!!

Sopapilla Cheesecake

Most people around these parts (did that sound southern enough for ya?) have had traditional sopapilla cheesecake, but I like to put a little twist on mine.... and it's a pretty good one if I do say so!

You will need:

3 (8oz) pkgs of cream cheese

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 cans crescent rolls

1 can sweetened condensed milk

1 cup melted butter

1/2 cup sugar

1 teaspoon ground cinnamon

Well ahead of the time you want to serve, place can of sweetened condensed milk in a pot of water (enough to cover the can).  Bring water to a boil and maintain boil for 2 hours, turning can over halfway through.  You will need to keep an eye on the water level and make sure the can stays submerged at all times.  At the end of the 2 hours open the can and voila, CARAMEL!!!  Who knew???  Using a rubber spatula remove the caramel and pour a bowl.  Stir to make sure it's smooth and reserve until later.

Beat together cream cheese, sugar and vanilla until smooth and creamy.  Set aside.

Spray a 9X13 pan with nonstick spray.  Open and unroll one can of the crescent rolls and line the bottom of the pan with them.  Spread the cream cheese mixture on top of the crescent rolls.  Pour the caramel on top of the cream cheese mixture.  

Open and unroll the second can of crescent rolls.  Top the caramel with the crescent rolls.  Mix sugar and cinnamon and set aside.  Drizzle melted butter over top of the crescent rolls and sprinkle with cinnamon/sugar mixture.

Bake   at 350 for 40 minutes

YUMMMMMOOOOO :)

Homemade Refried Beans

Making these is soooo much easier than you think!  And a bonus, this is actually 2 recipes in one!

You will need:

3 cups dried pinto beans
3 tablespoons Greek seasoning
2 tablespoons Chili Powder
1 large onion
3 cloves garlic (grated)
Water
(If you are making a simple pot of beans you can add ham or bacon pieces as well)
Add all ingredients to a pot and cover with water, bring to a boil and reduce heat to medium (or enough heat to maintain a steady boil)

DO NOT COVER pan but maintain boil for 3-4 hours, you will need to keep some water handy to add as it boils down.  Make sure the water level stays above the beans the entire time it is cooking.   (If you want to simply make a pot of pinto beans you are done at this point)

After the beans have cooked and are tender, strain the excess juice and add the beans to a frying pan, using a potato masher mash the beans up and heat through, making sure not to dry them out entirely.  Flavor the beans with additional salt, pepper or chili powder to taste.

That's it!  Nothing to it! 

Homemade Spanish Rice

Sorry this took so long but here is the second installment in the "Homemade Mexican Dinner" series... Spanish Rice!

What you will need:

2 tablespoons olive oil

1 onion (finely chopped)

1 garlic clove (minced)

2 cups long grain rice

3 cups chicken stock

1 cup diced fresh tomatoes or 1 can tomatoes

1 tablespoon tomato paste 

1 teaspoon oregano

1 teaspoon salt

Add olive oil to rice and brown for 4-5 minutes

Add onions and garlic to rice and saute for an additional 2-3 minutes

In a separate pan bring chicken stock to a slow boil and add remaining ingredients and return to a boil.  

Add rice and reduce to medium low heat.  

Cover and cook for 20 minutes or until rice is tender.  

Fluff rice with ingredients to ensure it is mixed completely.  Allow to sit for 5 minutes and serve.

Bacon Wrapped Stuffed Chicken

This is super easy and oh so yummy!!!

3-4 boneless skinless chicken breasts

1 8oz Chive and onion flavored cream cheese

1 tbsp butter

1 strip of bacon per chicken breast

Wrap chicken in plastic wrap and use a meat tenderizer to flatten the breasts to about 1/2 inch thickness.  Spread the top with cream cheese, dot with butter and add salt and pepper to taste.  Fold the chicken over and wrap in bacon.  Place in preheated 400 degree oven for 20-25 minutes.  When the juices run clear turn on your oven's broiler and broil until bacon is crisp (about 5 minutes).

Beef Enchiladas

We are having dinner guests over tonight, and not just ANY dinner guests, it's the preacher who married my hubby and I a little over 5 years ago and his precious wife!  I wondered what in the world to make and after much consideration (and consultation with Mom of course) I decided Mexican it was.  But I didn't want to do just any Mexican, I wanted to go all out.  Sooooo, with that being said this will be the first installment of weekly posts for recipes and step by step instructions on how to make an authentic, yummy and (sometimes) easy Mexican dinner at home!

Cheesy Beef Enchiladas

Step 1:  Prepare the beef

1 1/2 pounds ground beef

1 package enchilada seasoning (lowers head in shame because I haven't figured out how to make this myself)

1 large onion (chopped)

Brown the ground beef, add onions just before beef is fully cooked.  Cook until onions are tender and the meat is fully cooked.

Drain the meat/onion mixture

Add enchilada mix and water called for on package

Heat on medium high heat until sauce is incorporated and starts to thicken

Step 2: Prepare tortillias

14 corn tortillas

Vegetable oil

In a small frying pan place a SMALL amount of oil in the bottom of the pan, heat on medium.  Heat the tortilla for only 5-10 seconds, flip

I like to take a saucer and turn it upside down on top of a plate

And place the tortilla on top of the saucer so that any excess oil can drain from it!  I can't take credit for this BRILLIANT idea, it came from my step dad! 

Next you simply spoon about a tablespoon or so of the meat mixture into the tortilla and roll .  Place the rolled enchiladas into a 9X13 pan

Step 3: Prepare the cheese sauce

1 block Velveeta

1 can chopped green chilies

1 can pimentos

1 can evaporated milk

1 can cream of chicken soup

Simply combine the ingredients into a sauce pan and heat on medium heat until all the cheese is melted

Now simply pour cheese sauce over the rolled enchiladas and bake in a 350 degree oven for about 25-30 minutes until heated through and enjoy! YUMMMOOO!!!

Stay tuned for next week homemade refried beans... sooooo easy and soooooo much better than canned!

Make your own TGI Friday's Sauce!

My mother gave me this recipe a hundred years ago (yeah I know, I look good for my age right?) and I have gladly taken hers out of her refrigerator and brought it home for my own consumption, but I have never made it myself... until now!  I'm positive it is not her original recipe, but I have no idea where it came from so my disclaimer is as follows:  I hereby give proper credit and applause to whoever made this recipe up and in no way try to steal the aforementioned credit and or applause.

Now, on to the good stuff!!

What you will need:
2 teaspoons garlic
2/3 cup water
1/4 cup teriyaki sauce
1 1/3 cup dark brown sugar
1 tablespoon crushed pineapple (I may put more next time)
3 tablespoons minced onion
1 tablespoon olive oil
1 cup pineapple juice
1 tablespoon soy sauce
3 tablespoons lemon juice
1 tablespoon Jack Daniels
1/2 teaspoon cayenne pepper
Mix all liquid ingredients and bring to a boil, reduce heat and add remaining ingredients and simmer for 40-50 minutes.  Place in an airtight container (I use caning jars) and store it in the refrigerator.

This can be used in so many ways!  It makes a great mariniade, it can be brushed over chicken, steak, pork, ice cream..... okay maybe that last one would be taking it a bit too far, but who am I to judge!
The point is that this is AMAZING!!!!!!

Homemade Blueberry Muffins

There is an orchard about 20 miles from my home, I have always known it was there but for some reason never had the desire to visit until recently.  Well on Monday a friend and I, along with her two children and my princess decided to head up there and check it out!  I was pleasantly surprised at the prices of their produce, I expected it to be outrageous, but it was very reasonable.  We got to pick our own strawberries which was a real treat for the little ones, and I also brought home some fresh blueberries and peaches.  I actually have NEVER bought fresh blueberries before... I know, I know....  So, what to do with 1 pound of fresh blueberries but to make blueberry muffins, of course!  I combined two recipes that I found to make this one and I must say it is super yummy!

3 tablespoons butter

1 cup sugar

1 egg, beaten

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoon baking powder

1/2 teaspoon salt

1 to 1 1/2 cups blueberries

Topping:

1 teaspoon sugar 

1/8 teaspoon ground cinnamon or ground nutmeg

Place butter and sugar in a medium sized bowl and cream together with a hand mixer.  Add the egg, milk and vanilla and beat together until just combined.  In a separate bowl whisk together the flour, baking powder and salt.  Add the wet mixture to the dry mixture and combine with the whisk (careful not to over mix).  Fold in the blueberries.

Spoon muffin mix into muffin tins (you can either use cupcake liners or spray the pan VERY well!)

Top with topping mixture and bake at 350 for 25 minutes (or until the tops of muffins spring back when pushed down with fingertips)

Homemade Hawaiian Rolls

An absolute hit in my house is "Hawaiian Rolls" but as most of you know they are terribly expensive!  So I found several recipes online and combined and tweaked them to come up with this one, which is AWESOME!!!

Happy Baking!!

You will need:

1 1/4 cups pineapple juice
2 packages instant dry yeast (4 1/2 tsp)
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger

1/2 teaspoon Coconut Extract (optional) 
5 1/2 to 6 cups flour

Melted Butter/Margarine (for brushing tops of rolls)

Instructions:

1. In a large bowl using an electric mixer, beat together sugar and butter.  Beat in the yeast coconut extract and pineapple juice.  Beat in 3 eggs, vanilla, salt and ginger until combined.  Add 3 cups flour and beat until smooth.  Stir in by hand, enough of the remaining flour (2 1/2 cups or so) to make the consistency of bread dough.

2.  Using a hook attachment for stand mixer (if you have one, if not knead by hand) knead dough about 3 minutes, use more flour if necessary to achieve the right consistency (about 1/2 cup).  Pour about 1 tsp vegetable oil in the bottom of a bowl and spread with paper towel, place dough in the bowl then turn upside down (making sure both sides of the dough ball are coated with oil).  Cover bowl with a towel and let rise 1 1/2 to 2 hours.

3.  Deflate the dough and divide 2 equal parts.  Divide each half of dough into about 9 pieces, form each piece into a ball (to make them more of a square shape simply tuck the "corners" under the bottom of the ball).  Put dough balls into a greased round baking dish (like a cake pan).  Cover again with a towel and let rise another hour.  Don't worry if they don't seem to rise as much as typical dough does, they will rise in the oven!
In small bowl, beat the remaining egg, brush over the rolls and sprinkle with sugar.

4.  Preheat oven to 350.    Bake 30-40 minutes or until golden brown.  Immediately brush with melted butter when taken out of the oven.

Oriental Honey Chicken

This recipe was inspired by something I found on Pinterest.  I put my own spin on it and kicked it up a notch with some red pepper flakes and gave it an oriental flare by adding it to some fried rice and voila, YUMMMMYYYY!!!



Ingredients for Chicken
4-6 pieces chicken (your choice)
1 onion, chopped
2 tbsp honey
1/2 tsp red pepper flakes
salt/pepper to taste
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
1 clove garlic, minced
Olive Oil

Ingredients for Fried Rice
1 cup long grain white rice (cooked and cooled)
1 small onion (chopped)
2 tbsp olive oil
1 can mixed vegetables (carrots, peas, corn etc)
2 eggs
Soy Sauce


1.  Heat Olive oil in skillet, salt and pepper to taste and brown chicken on both sides (about 4-5 minutes on each sides)
2.  Mix honey, soy sauce, onion, ketchup, garlic and red pepper flakes in separate bowl then add to chicken and reduce heat to medium low.  Simmer 8-10 minutes.
3.  Heat olive oil in small skillet and add eggs, scramble until just under done (don't let them dry out too much because they will continue to cook when they are added to the rice) set aside.
4.  In wok or large skillet heat olive oil and add rice to pan (I personally rinse the rice prior to frying it to dry it out).  Add eggs, soy sauce (to taste, I used about 1/4 cup) and onion.  Stirring frequently cook until heated through.  Add vegetables (drained) just prior to serving.  (You can use frozen vegetables if desired, just cook a bit longer to ensure they are heated through).
5.  Add chicken mixture to the rice and serve immediately.

Poor Boys Casserole

This is a recipe I tweaked to resemble "Hamburger Helper" but without all the preservatives and junk we don't want!

1 onion (chopped)
2 minced garlic cloves
1 tbsp olive oil
1 lb ground beef or venison (browned and drained)
2 rotel tomatoes
1 can water
2 tbsp cumin
8 oz macaroni (uncooked)
Salt/Pepper to taste
1 cup shredded cheese (whatever you like)

Place meat, onions and garlic in pan and cook until the meat is cooked through and the onions are tender. Add remaining ingredients (except for cheese) to the pan and bring to a boil, reduce heat and simmer until noodles are cooked through.
Top with cheese, serve.

Chicken Broccoli and Asparagus Casserole

This wonderful dish is actually 3 recipes in one, they can can be served separately or mixed together in a sort of casserole!  Either way it's AMAZING!!

Chicken:

3-4 Boneless Skinless chicken Breasts

2 tbsp olive oil

juice from 1 lemon

salt/pepper to taste

Heat oil in skillet, season with salt and pepper.  Brown chicken on both sides until cooked through, about 3-4 minutes on each side.

Remove from heat, sprinkle lemon juice on top and cut into chunks (if serving as a casserole), set aside.

Broccoli:

2-3 heads of broccoli

juice from 1 lemon (you can use the pre-packaged juice, but fresh is better)

2 cloves garlic

2 tbsp olive oil (divided)

PreHeat oven to 400

Cut broccoli into florets, place on well sprayed baking dish

Heat oil in skillet, add garlic and roast until light brown.

Sprinkle garlic and lemon juice over the broccoli and drizzle with remaining olive oil. 

Roast for 5-8 minutes.  Remove and set aside.

Asparagus:

2 bunches of Asparagus

1 tbsp balsamic vinegar

1 tbsp olive oil

1/2 onion, sliced

Salt and Pepper to taste

Heat oil in skillet, add asparagus and onion, turn frequently until the color begins to change and asparagus is tender. Remove from heat and add vinegar, salt and pepper and let stand for 2-3 minutes for the flavors to set in.

If serving as a casserole, add all ingredients together, drizzle with a bit of olive oil, top with buttered bread crumbs (optional).  Bake at 350 for 10 minutes to heat through.  Serve over brown rice.

Maraschino Cherry Pound Cake

A couple of weeks ago I bought a jar of maraschino cherries for use in a punch recipe and ended up with a half a jar of cherries left over, and no use for them.  I decided to check online for a recipe to use up the rest of the cherries and came across this one.  I made a couple minor changes and tried it out tonight.... Holy Moly!!  Yummmoooo!!!!!


1 1/2 cups shortening
3 cups white sugar
1/2 tsp baking powder
1 tsp butter flavored extract
3/4 cup milk
1 cup maraschino cherries (divided 3/4-1/4)
3 3/4 cups all purpose flour

Frosting
3 oz cream cheese
1/2 cup butter (softened)
2 cups sifted confectioners sugar
1/4 (of the divided) chopped maraschino cherries

1.  Cream together shornening and white sugar, add eggs one at a time, add flavoring
2.  In another bowl, combine flour and baking powder, add dry ingredients and milk, alternating a little at a time.  Stir in 3/4 cup of the cherries
3.  Pour batter into WELL GREASED bundt pan; bake at 350 for 1 1/2 hours.
4.  Frosting: cream together cream cheese and butter.  Gradually add confectioners sugar.  Stir in 1/4 cup of the maraschino cherries, frost cake when cool
*************NOTE**************
Make sure you grease the pan VERY well!  This will stick to even nonstick pans if not.  Pam will not work as well (as you can tell by my picture!)

Crock Pot Roasted Potatoes

These are SOOOO simple and very good!

6-8 potatoes (your choice of which kind, however if you are using Russet or regular baking potatoes you will want to peel them)
2 tablespoons butter
2 tablespoons olive oil (you could use vegetable)
2 teaspoons each:
salt, pepper, thyme, paprika and basil
(You could use just about any herbs or spices that you like in this recipe!)

Place butter in bottom of Crock Pot, cut potatoes into cubes and place ziploc bag, add oil and close bag, move potatoes around to distribute oil.  Add potatoes to CrockPot then sprinkle spices on top of potatoes.  Cook on low for 5-6 hours or high for 2-3 hours.

Lemon CrockPot Chicken Recipe

I am making THIS very dish for dinner tonight!  YUMMMMYYYYY!!

You will need:
4 lemons
1/2 cup  Worcestershire sauce
1 onion, sliced
2 cloves garlic crushed (I didn't use fresh but this doesn't effect the taste of the dish)
1 stick butter
8 boneless skinless chicken breasts
Salt/Pepper to taste
Squeeze juice from 2 of the lemons and add to crock pot with the remaining ingredients. Slice the remaining 2 lemons and layer on top of chicken and cook on low all day. Remove chicken and lemons and set aside. Thicken sauce with cornstarch and place chicken back in thickened sauce. If desired you can add steamed broccoli or water chestnuts or serve over rice or pasta.

This post is being linked up to the Dishing It Up recipe hop.

Recipe for Homemade Millionaires

My husband's grandmother (aka Nanny K!) makes these at every family gathering, super yummy!

1 package Kraft Caramels

3 tablespoons evaporated milk

1 bar paraffin wax

1 large Hershey bar

2 cups Pecans (or any nut you like)

Unwrap and melt caramels and evaporated milk in double boiler

Add Nuts and spoon onto wax paper, sprayed with Pam 

Place in Freezer

Melt Paraffin and Hershey bar together in double boiler

Using an ice pick or other long sharp object dip caramel/nut mixture in Chocolate and place back on Wax paper (chocolate should set almost instantly, if it doesn't return to freezer until set)

You can use just about any nut you want, the ones I made (pictured) have pecans, walnuts AND cashews!

When Nanny K first told me about this recipe I was taken aback with the wax being used.  I did some research online and it turns out that Paraffin is used in lots of commercial candies as a preservative and to give chocolate that shiny look!  If you have reservations about it you can leave it out, your millionaires will simply have a different texture on the outside.

Enjoy! 

Make your own cooking soups

I have recently discovered a money saving and simple home solution to buying soups that I use for cooking. 
It started because I was making a recipe that called for cream of chicken soup, which I thought I had.  I called down the street to my trusty friend and sure enough she didn't have any either.  So rather than make the ten mile trip to the nearest grocery store I decided to scour the Internet and my pantry for supplies and recipes to make my own.  What I discovered was that I could make and freeze several kitchen staples for a fraction of the cost of buying canned (we all know that soup coupons are few and far between!)
So I now have a freezer stocked with cream of chicken soup, french onion soup and chicken stock.  The next time I make a roast I will be making beef stock as well!
So here are my finds, I hope you will love them as much as I do!

CHICKEN STOCK

1 chicken carcass with some meat remaining 6 cups water 1 onion, quartered 1 large carrot, cut into about 12 pieces 1 teaspoon garlic, crushed 1 teaspoon ginger 1 bay leaf 1 teaspoon celery seeds

Place chicken carcass in medium sized pot and just cover with water (about 6 cups), bring to boil and then simmer over a low heat for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates. Skim fat from the top of the broth. Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice. Allow stock to cool uncovered. Strain into a storage container and either use immediately or freeze for later use. This one is great for putting the tidbits of meat left on a baked chicken to good use! CREAM OF CHICKEN SOUP 4 cups milk 2 tablespoons all purpose flour 2 tablespoons canola oil 2 tablespoons white sugar 2 cups finely chopped, cooked chicken 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder Make a white sauce of milk, flour and oil. Add chicken and mix together. Add sugar, salt, pepper and garlic powder (more or less to taste). Mix well and simmer for 20 minutes over low heat. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup, simmer for an additional 10 minutes. FRENCH ONION SOUP 1 tablespoon butter 1 large onion, sliced 1/2 teaspoon sugar 1 (10oz) can beef bouillon 1 1/4 cup water 2 tablespoons Worcestershire sauce Melt butter in medium saucepan. Add onion and sugar. Cook and stir 5-10 minutes, until lightly browned. Add bouillon, water and Worcestershire sauce. Simmer 10-15 minutes. This one is super good for making homemade Salisbury steak! Happy souping!

Baked Cream Cabbage

I am NOT a fan of cabbage, but when my mother in law made this for the first time for me a couple of years ago, I fell in love!

1 cabbage head

1 white onion, thinly sliced

2 eggs, slightly beaten

1/2 cup milk

1/2 tablespoon melted butter

1/4 teaspoon salt

2 tablespoon melted butter

1/4 teaspoon paprika

2 teaspoons sugar

1 cup buttered breadcrumbs

1/2 teaspoon nutmeg

1 cup grated cheddar cheese

Remove outer leaves from cabbage and shred it finely.  Drop into rapidly boiling salted water (1 1/2 teaspoon salt to 1 quart water) cook 7 minutes and drain.  Saute' the onion slices in butter until soft, but not brown.  Mix with the cabbage and place in greased baking dish.  Combine the beaten eggs, melted butter, milk, sugar, nutmeg, salt and paprika.  Mix well and pour over the cabbage and onion mixture.  Bake in a slow oven at 325 until it is slightly browned.  Cover top with butter bread crumbs grated cheese.  Return to oven until cheese melts.

Yummy, Easy pot Roast Recipe

Pot Roast is one of my all time favorite comfort foods.  My husband's dear grandmother makes the absolute BEST pot roast on the planet, however, I have had her walk me step by step through her recipe and it NEVER turns out the same... I think she has some mystical Pot Roast powers that us mere mortals do not posses, therefore rendering it impossible to duplicate her success.
I do, however, have my own recipe which is very good in and of itself that I will share with you!

1 Rump Roast (2-4 lbs)
4 tablespoons flour
2 tablespoons oil
Salt and pepper to taste

1 packet onion soup mix
4 cups beef broth
1 onion, cut into large chunks
1 bay leaf
2 teaspoons minced garlic

Place oil in dutch oven or large pan and turn stove to medium high.  Salt and pepper both sides of the meat, dredge in flour and place in preheated pot.  Brown meat on all sides.
Take meat out of pot and place in crock-pot.
Add 2 cups beef broth, onion soup mix, onion, bay leaf and garlic in pot, bring to a boil, then reduce heat to medium low and let simmer for 10-15 minutes.  Pour mixture over meat, add enough broth to almost cover meat.
Place Crock-Pot on high for 4-6 hours or low for 8-10 hours (I suggest the low setting)
Check the water level throughout cooking time (without lifting lid)  If it gets low add reserved beef stock again to just cover the meat.
When the roast is done, remove meat and use remaining broth mixture to make gravy.
If desired you can add baby carrots and quartered red potatoes 2 hours before end cooking time for low setting, or 30 minutes before on high setting.

Dump Cake Recipe

This is one my husband's FAVORITE recipes, and I was shocked the other day that group of friends all said they had never heard of it!  It is the absolute easiest recipe I have in my cookbook and it is really good!

1 Can pie filling of your choice (I like cherry the best)
1 Can crushed pineapple
1 Pkg white or yellow cake mix
1 Cup butter
Cool Whip

Preheat oven to 350 degrees
Grease a 9x13 pan, pour pineapple in bottom of pan, top with pie filling, sprinkle cake mix on top, pour melted butter over cake mix.  Bake 50-60 minutes.  Serve with Cool Whip on top!  That's it, super easy and I typically have the ingredients on hand so it's a go to recipe if you have unexpected guests!  Yummo!