Sweet Hawaiian Chicken

1 20 oz can pineapple chunks in 100% pineapple juice
1/2 cup packed brown sugar
1/3 cup reduced soy sauce
about 2 pounds chicken breast tenderloins

1 small sweet onion, chopped into 1 inch pieces

1 bell pepper (any color you like), chopped into 1 inch pieces

Black pepper

Salt

Crushed red pepper flakes

Preheat oven to 350 degrees.

Spay 9 x 13 pan with cooking spray. Place chicken tenders in pan and sprinkle with salt, black pepper, and red pepper flakes.

Sprinkle onion and pepper over chicken.

In medium saucepan, combine pineapple chunks and juice, brown sugar, and soy sauce. Bring to a boil. Spoon mixture over chicken and vegetables.

Bake uncovered 40 minutes.

Serve with rice.

Avocado Dip

2 avocados, peeled and diced

¼ c. finely diced onion (any variety—I used a sweet onion)

1 c. diced tomatoes

½ -1 jalapeño pepper, finely diced (to taste)

1 Tbsp. fresh lemon juice

Salt (to taste)

Black pepper (to taste)

Stir all ingredients together, chill, and serve with chips or crackers.  It's also excellent added to a turkey sandwich or wrap.

Makes about 2 cups of dip.

This is a slightly modified version of my Aunt Sue’s recipe.

Barbeque Brisket

1 4-5 lb. brisket

1 c. soy sauce

1 c. Worcestershire sauce

1 c. Teriyaki sauce

1 bottle of your favorite barbeque sauce (I used Jack Daniels original no. 7 bbq sauce)

Place brisket in a large pan and cover with soy sauce, Worcestershire sauce, and teriyaki sauce. Cover and cook at 350 degrees for 3 hours. Removed and slice brisket into thin slices (an electric knife works best) and discard as much fat as possible. Place slices in a clean 9 x 13 casserole dish sprayed with cooking spray. Pour bbq sauce over sliced meat, cover and cook for another 45 minutes.

The meat is also delicious without adding the bbq sauce if you’d prefer to serve it plain. 

This was my Aunt Amy’s recipe.

Perfectly Chocolate Chocolate Frosting

1 stick butter, melted

2/3 c. Hershey’s Cocoa

3 c. powdered sugar

1/3 c. milk

1 tsp. vanilla extract

Stir butter into melted cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk if needed. Stir in vanilla. Makes about 2 cups frosting.

Absolutely delicious—it puts the stuff in a jar to shame. 

This recipe is from the back of the Hershey’s Cocoa canister.

Strawberry Cake

1 Strawberry Cake Mix (I used Duncan Hines Signature Strawberry Supreme)

1 3.4 oz pkg Jello Strawberry Crème Instant Pudding

½ c. warm water

½ c. oil

4 large eggs

1 c. sour cream

Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray. Blend all ingredients with mixer at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter into pan and bake 32-35 minutes (may take a little longer) or until toothpick inserted in center comes out clean.

Cool completely before frosting. Wonderful with PerfectlyChocolate Chocolate Frosting.

Makes a dense cake. 

You can use this recipe with any flavor of cake mix and coordinating pudding flavor. If you can't find Strawberry Creme Instant Pudding, you can use vanilla or even cheesecake flavors. Use your imagination.