EASY BUTTERSCOTCH POUND CAKE

1 pkg. yellow cake mix (dry)
1 cup sour cream
1 small vanilla pudding mix (dry)
1/2 cup vegetable oil
4 eggs
1 pkg. butterscotch chips

Directions:
1. Preheat oven to 350 degrees.
2. Combine 1st 5 ingredients. Mix well for 4 minutes.
3. Gently stir in butterscotch chips.
4. Pour into well-greased and floured bundt pan and bake.
5. Bake for approximately 1 hour (generally takes the full time). Or until toothpick put in center comes out clean.
6. Cool in pan for 10 minutes. Remove cake from pan and cool completely.

CROCK POT CHICKEN

4 chicken breasts halves (about 4 oz. each)
1 (16 oz.) mini carrots
1 small cabbage, cut into pieces
2 (14 oz.) cans mexican stewed tomatoes

Layer into crockpot in order given. Cook on low for 6 to 8 hours.

GREEN TOMATO RELISH

Grind together and drain:
2 gallon green tomatoes
5 green peppers
12 large onions
Add:
2 quarts vinegar
2 quarts sugar
2 Tbsp mustard (dry)
1 tsp. tumeric
2 tsp. allspice
1 tsp. cloves
1/2 tsp. cayenne pepper
1/2 cup salt

Cook slow 30 minutes. Seal. Makes about 18 pints.

Pumpkin Swirl Rolls

These rolls are delicious and much more healthy than most sweet rolls.
Ingredients
DOUGH:
• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins (optional)
FILLING:
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon

Directions:
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each half into 18 rolls. Place seam side down on two greased cookie sheets.
Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 36 rolls

I glazed mine, after placing them on the cooling racks, with a medium thin glaze made from powdered sugar and milk with a small amount of orange extract. I like to glaze them while they are still warm so the glaze melts into the swirled areas.

Banana Cream Pie

This is a very creamy and delicious pie. Worth the extra effort to make your own filling. Easy and absolutely yummy.

1 9 inch baked pastry shell or 1 graham cracker crust
3 Tbs. cornstarch
1/4 tsp. salt
1 2/3 cups water
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in lemon juice
Cool Whip (optional)

In a heavy saucepan, dissolve cornstarch and salt in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Arrange 1 banana on pie crust. Mix the rest of the bananas with the filling. Pour filling over bananas. Cover and chill for at least 4 hours. Top with cool whip.

Orange, Orange Fruit Salad

This is for Rebecca and Dalene. This is the salad I had at Colton's birthday party. It's very easy and tastes delicious.

4 – 1 cup servings
1 pt per serving

1 box sugar free/fat free instant vanilla pudding
1 can mandarin oranges, drained
8 oz. fat free cool whip
1 box sugar free orange jello

Dissolve jello in 1 cup boiling water. Stir until dissolved. Add 5 ice cubes to water to make 1 cup. Add water to jello and stir until the ice cubes are melted. Let set 5 to 10 minutes in the refrigerator, 'til barely soft set. With electric mixer whip in pudding mix (dry). Beat until well mixed. Let stand for 15 minutes in the refrigerator. Fold in cool whip and oranges. Let set.

Lemon Pineapple Salad

Rebecca and Dalene, this is for you. This is the salad I had at Colton's birthday party. It's very easy and tastes wonderful.

1 box instant sugar free vanilla pudding
1 can crushed pineapple; well drained
1 8 oz container Fat Free Cool Whip
1 box sugar free lemon Jello

Dissolve Jell-O in 1 cup boiling water. Add 5 ice cubes
to a cup and fill with cold water; add to Jell-O.
Stir until melted. Set aside in refrigerator so it
sets a little bit (about 5 or 10 minutes).
With electric mixer, beat dry instant pudding mix into
Jell-O, beating until pudding is well mixed. Let stand
for 15 minutes in refrigerator. Fold in thawed
cool whip and pineapple.
Makes 4 one cup servings. 1 point per serving.

I drain the pineapple in my colander and press it with a rubber spatula so that it is very well drained.