Chocolate Cherry Cake

This recipe is from my sister Heather.  It is super moist and the frosting is to die for.

Chocolate Cherry Cake


1 pkg. chocolate fudge cake mix
1 can of cherry pie filling
2 eggs (lightly beaten)
1 tsp. almond extract
1 tsp. vanilla extract
1 c. semi-sweet chocolate chips

Stir together by hand until blended. (Using a mixer will smash the cherries too much.)
Bake at 350 degrees for 35-40 min.
Cool for 1 hour and frost with the following frosting:

Frosting
5 Tablespoon butter
1 c. sugar
1/3 c. milk
1 c. *semi-sweet chocolate chips

In saucepan over low-med. heat, stir butter, milk and sugar until boiling. Boil for 1 minute. Take off burner and let set for 2-3 minutes then stir in chocolate chips.  (I have learned that stirring in the chocolate too soon, will cause the chocolate to separate because the mixture is too hot. Be sure to let it cool 2-3 min.) Stir until melted and satiny smooth. Spread on cooled cake.

*(Use a good chocolate chip brand. Hershey’s didn’t work for me, but Kroger works nicely and Ghirardelli.)

Pineapple Chicken

This is a recipe I got from Tory's mom.  It was one of his favorites growing up.  It's easy, tastes great, and feeds a lot of people.  Serve over brown rice.

Pineapple Chicken

4-6 chicken breasts, or you can use chicken tenders or a whole chicken cut up
1 can pineapple chunks or tidbits with juice
1 package of onion soup mix

Season chicken with salt, pepper, and garlic powder.  Brown chicken in pan with olive oil.  Dice or shred and return to pan.  Pour onion soup mix over chicken.  Pour pineapple with juice over chicken.  Simmer till done.  Make gravy using juice/drippings.  Add 2 Tbsp. flour.  Whisk together over med. heat.  Add a cup of water.  Whisk until smooth.  Bring to boil and stir into pineapple mixture.  Add salt and pepper as desired.  Serve over brown rice.